We offer 11 types of refreshing savory and sweets made with Hokkaido melon, a sweet and juicy summer fruit, such as ``Melon Cake'' and ``Croissant Sandwich'' with melon and mascarpone. There is also a wide range of food options including canapés. Includes free drinks including organic tea from Mighty Leaf, a luxury tea brand from San Francisco. We also accept replacements for different types. ■Savory & sweets examples (11 types)■ Melon tartlet Melon crepe Melon cake Hakodate milk ice cream and melon Vacherin-style melon choux pastry Melon smoothie Melon ice cream Ricard jelly canapés - melon and prosciutto mint - Canapés - melon and anchovies and cheese ~ Melon and mascarpone croissant sandwich Melon gazpacho ■Drinks■ *Free refills on the following drinks Coffee (Iced/Hot) Tea "Mighty Leaf tea" ・Royal Milk Tea (Iced/Hot) ・Ginger Peach (Iced)・Organic Darjeeling Estate (hot) ・Organic Earl Gray (hot) ・White Orchard (hot) ・Chamomile Citrus (hot) ・Organic African Nectar (hot) *Seating is limited to 2 hours *This menu is available until 3pm the day before. We accept reservations for

The ever-popular apple-filled afternoon tea is back again this fall and winter! We offer savory dishes and sweets, such as "apple tartlets" and "apple crepes with chocolate sauce," made with plenty of apples from Nanae Town in southern Hokkaido, where Western apples were first grown in Japan. We also have a wide selection of canapes and other savory dishes. The set includes free drinks, including organic tea from Mighty Leaf, a high-end tea brand from San Francisco. You can also refill different types of drinks. [Menu examples] ・Apple tartlet・Apple mousse・Apple pound cake・Apple crepes with chocolate sauce・Caramelised apples and vanilla ice cream・Tarte tatin・Apple and cinnamon jelly・Small chiboust・Canaps - Scallop tartare and apples・Canaps - Apple, cheese and walnuts・Apple and ham salad sandwich・Mini Mori chestnut pumpkin and apple soup*Apple origin and variety may change depending on the season due to availability. [Drink examples] ■Coffee (iced/hot) ■Mighty Leaf tea ・Organic African nectar・Organic Earl Grey・Chamomile citrus・Organic Darjeeling Estate・White Orchard*Seating is limited to 2 hours*Reservations for this menu must be made by 3pm the day before.

A limited-time lunch half-course commemorating the 3rd anniversary of Restaurant Luan's opening. You can easily enjoy a four-course lunch with a gorgeous local production theme, including appetizers using Hokkaido seafood such as scallops, fish dishes, and a dessert made with Kentaro strawberries, a large brand of Hokkaido strawberries. Please use it for spring outings and celebrations with family and friends. Menu example [Appetizer] Hokkaido seasonal shellfish and tomato ensemble [Soup] Beetroot potage [Fish dish] Cartafata-wrapped seafood from Hakodate Port [Dessert] Kentaro strawberry soup and Hakodate milk ice cream [Bread] [ After-meal drink] Coffee or tea *Reception hours for limited-time lunch will be 2 shifts from 11:30 to 13:00.

A limited-time full-course lunch to commemorate Restaurant Luan's 3rd anniversary. It's a luxurious lunch with a total of 5 dishes, gorgeously prepared with the theme of local production for local consumption, including appetizers and fish dishes using fish and shellfish from the waters around Hokkaido, a main dish of Ezo deer, and a dessert using Hokkaido brand large strawberries and Kentaro strawberries. Please use it for spring outings and celebrations with family and friends. Menu example [Appetizer] Hokkaido seasonal shellfish and tomato ensemble [Soup] Beetroot potage [Fish dish] Cartafata-wrapped seafood from Hakodate Port [Meat dish] Ezo deer roti from Morimachi [Dessert] Kentaro strawberry soup and Hakodate milk ice cream [bread] [After-meal drink] Coffee or tea *Reception hours for limited-time lunch will be 2 shifts from 11:30 to 13:00.

Using carefully selected local ingredients, we will be serving a gorgeous special course just for the Christmas period. The main dish is a course where you can enjoy one fish dish. Enjoy a special evening in a stylish brick restaurant. ■Menu [Amuse-bouche] Amuse-bouche for Christmas [Appetizer] Smoked scallops in a wreath [2em] Fried whitebait with turnip puree [Soup] Sweet potato potage [Fish dish] Flatfish en croute with Madeira sauce [Dessert] Nanae apple tarte tatin [Bread] [After-meal drink]

厳選した地域食材を使用し、クリスマス期間だけの華やかな特別コースをご用意いたします。函館港の魚介を使った魚料理2品を味わえるフルコースです。港町ならではの、ルアンシェフが腕をふるう魚料理を存分に楽しみたい方におすすめ。レンガ造りのおしゃれな雰囲気ある店内で、特別な夜をお過ごしください。

■メニュー
【アミューズ】クリスマスの為のアミューズブーシュ
【前菜】野付の帆立のスモーク　リース仕立て
【2em】白子のフリット　カブのピュレと共に
【スープ】サツマイモのポタージュ
【魚料理】鱈のムニエル　大沼ガロハーブガーデンの菊芋ソース
【魚料理】平目のアンクルート　ソースマデラ
【デザート】七飯りんごのタルトタタン
【パン】
【食後のお飲み物】

Using carefully selected local ingredients, we will prepare a gorgeous special course only for the Christmas period. Recommended for those who want to spend a special dinner time with a loved one, this Christmas course allows you to enjoy two main dishes: a fish dish using seafood from Hakodate Port and roasted Hako deer. Enjoy a special evening in a stylish brick-built restaurant. ■Menu [Amuse-bouche] Amuse-bouche for Christmas [Appetizer] Smoked Nozuke scallops arranged in a wreath [2em] Fried whitebait with turnip puree [Soup] Sweet potato potage [Fish dish] Flatfish en croute with Madeira sauce [Meat dish] Roasted Hako deer [Dessert] Nanae apple tarte tatin [Bread] [After-meal drink]

Using carefully selected local ingredients, we will be serving a gorgeous special course exclusively for the Christmas period. Recommended for those who want to spend a special dinner time with a loved one, this Christmas course allows you to enjoy two main dishes: a fish dish using seafood from Hakodate Port and a meat dish made from Hakodate Wagyu beef. Enjoy a special evening in a stylish brick-built restaurant. ■Menu [Amuse-bouche] Amuse-bouche for Christmas [Appetizer] Smoked Nozuke scallops arranged in a wreath [2em] Fried whitebait with turnip puree [Soup] Sweet potato potage [Fish dish] Flounder en croute with Madeira sauce [Meat dish] Roasted Hakodate Wagyu beef [Dessert] Nanae apple tarte tatin [Bread] [After-meal drink]

Recommended for crab lovers! This special course allows you to enjoy fresh giant snow crab sourced from a local fishmonger, from appetizers to main dishes. With squid catches being scarce this year, you can enjoy giant snow crab, which has been attracting attention as a new seafood specialty of Hokkaido, in five dishes of the course. In addition, we will treat you to dishes that allow you to taste the bounty of Hokkaido, such as meat dishes made with wild Ezo deer from Hakodate and desserts made with apples from Nanae Town, Hokkaido. ■Five of the seven menu items use giant snow crab from Hokkaido. We have prepared giant snow crab in a variety of ways, from soups to chef's special amuse-bouches, salads, and main dishes.・Giant snow crab consommé・Giant snow crab amuse bouche・Giant snow crab salad and southern Hokkaido vegetable mousse served as cannelloni・Giant snow crab quenelle in a nage style・Today's fresh fish from Konishi Fresh Fish Store baked in a pie crust with giant snow crab sauce・Roasted Hakodate deer with blackberry sauce (Can be changed to Kodate Wagyu beef for an additional 1,800 yen)・Nanae apple degrée・Bread・After-meal drink

Menu example ■ September to November [Amuse-bouche] A small treat before the meal [Appetizer] Marinated water octopus from Hakodate Port [Soup] Onotama and mushroom flan [Main dish] (Please choose one from the following) ・Grilled Hokkaido yellowtail with olive sauce ・Braised Morimachi SPF pork [Dessert] Nanae apple degrinéson [Bread] [After-meal drink] ■ December to February [Amuse-bouche] A small treat before the meal [Appetizer] Smoked scallops from Notsuke with a variety of root vegetables [Soup] Sweet potato potage [Main dish] (Please choose one from the following) ・Cod meuniere with Jerusalem artichoke sauce from Onuma Garo Herb Garden ・Roasted Morimachi SPF pork [Dessert] Nanae apple tarte tatin [Bread] [After-meal drink]

Menu example ■ September to November [Amuse-bouche] A small treat before the meal [Appetizer] Marinated water octopus from Hakodate Port [Appetizer] Braised Hako deer in Christian style [Soup] Onotama and mushroom flan [Fish dish] Grilled Hokkaido yellowtail with olive sauce [Dessert] Nanae apple degustation [Bread] [After-meal drink] ■ December to February [Amuse-bouche] A small treat before the meal [Appetizer] Smoked scallops from Nozuke with a variety of root vegetables [Appetizer] Fried whitebait with turnip puree [Soup] Sweet potato potage [Fish dish] Flounder en croute with Madeira sauce [Dessert] Nanae apple tarte [Bread] [After-meal drink]

* Whole cake: The size of the cake will be prepared according to the number of people in the reservation * Message plate: Please write your desired message in the comments section Menu example ■ September to November [Amuse-bouche] A little treat before the meal [Appetizer] Marinated water octopus from Hakodate Port [Appetizer] Braised Hako deer in Christian style [Soup] Onotama and mushroom flan [Fish dish] Grilled Hokkaido yellowtail with olive sauce [Dessert] Nanae apple degustation [Bread] [After-meal drink] ■ December to February [Amuse-bouche] A little treat before the meal [Appetizer] Smoked scallops from Notsuke with a variety of root vegetables [Appetizer] Fried whitebait with turnip puree [Soup] Sweet potato potage [Fish dish] Flounder en croute with Madeira sauce [Dessert] Nanae apple tarte [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *You can change to champagne by the glass for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September to November [Amuse-bouche] A small treat before the meal [Appetizer] Marinated water octopus from Hakodate Port [Appetizer] Braised Hako deer in Christian style [Soup] Onotama and mushroom flan [Fish dish] Grilled Hokkaido yellowtail with olive sauce [Dessert] Nanae apple degustation [Bread] [After-meal drink] ■ December to February [Amuse-bouche] A small treat before the meal [Appetizer] Smoked scallops from Nozuke with a variety of root vegetables [Appetizer] Fried whitebait with turnip puree [Soup] Sweet potato potage [Fish dish] Flounder en croute with Madeira sauce [Dessert] Nanae apple tarte [Bread] [After-meal drink]

Menu example ■ September to November [Amuse-bouche] A small treat before the meal [Appetizer] Marinated water octopus from Hakodate Port [Appetizer] Braised Hako deer, Christian style [Soup] Onotama and mushroom flan [Fish dish] Shellfish marinière style from Konishi Fresh Fish Shop [Fish dish] Grilled Hokkaido yellowtail with olive sauce [Dessert] Nanae apple degustation [Bread] [After-meal drink] ■ December to February [Amuse-bouche] A small treat before the meal [Appetizer] Smoked scallops from Notsuke, with a variety of root vegetables [Appetizer] Fried whitebait with turnip puree [Soup] Sweet potato potage [Fish dish] Cod meuniere with Jerusalem artichoke sauce from Onuma Garo Herb Garden [Fish dish] Flounder en croute with Madeira sauce [Dessert] Nanae apple tarte [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *You can change to champagne by the glass for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September to November [Amuse-bouche] A small treat before the meal [Appetizer] Marinated water octopus from Hakodate Port [Appetizer] Braised Hako deer, Christian style [Soup] Onotama and mushroom flan [Fish dish] Shellfish marinière style from Konishi Fresh Fish Shop [Fish dish] Grilled Hokkaido yellowtail with olive sauce [Dessert] Nanae apple degustation [Bread] [After-meal drink] ■ December to February [Amuse-bouche] A small treat before the meal [Appetizer] Smoked scallops from Notsuke, with a variety of root vegetables [Appetizer] Fried whitebait with turnip puree [Soup] Sweet potato potage [Fish dish] Cod meuniere with Jerusalem artichoke sauce from Onuma Garo Herb Garden [Fish dish] Flounder en croute with Madeira sauce [Dessert] Nanae apple tarte [Bread] [After-meal drink]

Menu example ■ September to November [Amuse-bouche] A small treat before the meal [Appetizer] Marinated water octopus from Hakodate Port [Appetizer] Shellfish mariniere style from Konishi Fresh Fish Shop [Soup] Onotama and mushroom flan [Fish dish] Grilled yellowtail from Hokkaido with olive sauce [Meat dish] Hako deer dish, today's style [Dessert] Nanae apple delicacy [Bread] [After-meal drink] ■ December to February [Amuse-bouche] A small treat before the meal [Appetizer] Smoked scallops from Notsuki with a variety of root vegetables [Appetizer] Fried whitebait with turnip puree [Soup] Sweet potato potage [Fish dish] Flounder en croute with Madeira sauce [Meat dish] Roasted Hako deer [Dessert] Nanae apple tarte [Bread] [After-meal drink]

This plan is recommended for special family celebrations such as birthdays, anniversaries, girls' nights, dates, and introductions. Surprise them with a dessert served on a celebratory plate. ■Toast drink ・Sparkling wine by the glass or ・Non-alcoholic sparkling wine by the glass *You can change to champagne by the glass for an additional 650 yen (tax included, service charge not included)* ■Celebratory message plate A free message plate can be prepared. If you would like one, please write your message in the comments section. Menu example ■ September to November [Amuse-bouche] A small treat before the meal [Appetizer] Marinated water octopus from Hakodate Port [Appetizer] Shellfish mariniere style from Konishi Fresh Fish Shop [Soup] Onotama and mushroom flan [Fish dish] Grilled yellowtail from Hokkaido with olive sauce [Meat dish] Hako deer dish, today's style [Dessert] Nanae apple delicacy [Bread] [After-meal drink] ■ December to February [Amuse-bouche] A small treat before the meal [Appetizer] Smoked scallops from Notsuki with a variety of root vegetables [Appetizer] Fried whitebait with turnip puree [Soup] Sweet potato potage [Fish dish] Flounder en croute with Madeira sauce [Meat dish] Roasted Hako deer [Dessert] Nanae apple tarte [Bread] [After-meal drink]

■Chef's special course■Champagne toast■12 red roses with the message "Please be my wife" (reservations required 7 days in advance. If you make a reservation too close, we may not be able to stock the item) ■Proposal planner to help you with the surprise on the day■Message plate (Please write your message in the comments section.) Menu example for one day [Amuse-bouche] A little treat before the meal [Appetizer] Smoked scallops from Notsuki with a variety of root vegetables [Appetizer] Fried whitebait with turnip puree [Soup] Sweet potato potage [Fish dish] Cod meuniere with Jerusalem artichoke sauce from Onuma Garo Herb Garden [Fish dish] Flounder en croute with Madeira sauce (change two fish dishes for +3,400 yen) Hakodate Wagyu steak (add a meat dish for +4,500 yen) Hakodate Wagyu steak [Dessert] Nanae apple tarte tatin [Bread] [After-meal drink]

Our chef Toshiki Saito has been selected as one of the six focus chefs for Diners Club France Restaurant Week 2023, one of Japan's largest gourmet events born in France, which is held every fall. Menu example [Amuse] A small pre-meal treat [Appetizer] Seasonal autumn salmon mikuy rondelle style [Appetizer] Salad of fluffy mushrooms and fermented vegetables, essence of boxwood anchovies and squid ink [Soup] Grilled eggplant potage, scent of cumin [ Fish dishes] Meuniere of fresh fish carefully selected by Konishi Fish Store, Hakodate-style bouillabaisse sauce [Fish dishes] Local seafood fish and king shiitake mushroom encroute, local treasure sauce [Meat dishes] A dish of Ezo deer from southern Hokkaido [Dessert] Kuririn pumpkin and Nanae Apple mille-feuille Hakodate milk ice cream [Bread] [After-meal drink] <Focus Chef Selection Chef Introduction> Chef Toshiki Saito is a 25-year-old chef at our restaurant LE UN. At the same time as focusing on seasonal ingredients from the southern Hokkaido area, such as Hakodate Wagyu beef and seafood, we also develop and provide gibier dishes that actively utilize Hakodate sika deer, which are targeted as pests. He was selected as one of the prestigious Focus Chefs in recognition of not only his culinary skills but also his efforts in consideration of sustainability.

Including appetizers made with fresh pheasant and foie gras, consommé soup made with traditional techniques using wild sika deer caught near Hakodate, and two types of brown bear, known for its delicious fat: stewed and roasted. Please enjoy the French game prepared by our chef, Toshiki Saito, including the meat dishes available at the restaurant. ■Menu example 4 of the 7 dishes are full-course game dishes. We purchase our meat directly from a slaughterhouse in Hakodate that has obtained Hokkaido Sika Deer Meat Processing Facility Certification and Hokkaido HACCP Voluntary Hygiene Management Certification, and uses fresh, safe and secure game meat. [Amuse] A small pre-meal treat - Gibier finger food - [Appetizer] Roulot style of pheasant and foie gras [Soup] Gibier consommé soup Classic style [Fish dish] Today's fish dish from Konishi Sengyoten Palate cleanser] A granita that is soothing to the palate [Meat dishes] Brown bear from southern Hokkaido prepared in two ways [Dessert] Awayuki-style white dessert [Bread] [Drinks after the meal]

We offer organic wine called ``Amore Eterno'', which means ``eternal love for you'', from a winery in Verona, Italy, the setting of Romeo and Juliet. Celebrate a couple's important anniversary with a wine made with love from organically grown grapes. ■Menu [Cheers wine (white or red)] [Amuse] A small pre-dinner treat [Appetizer] Seasonal autumn salmon mikui rondelle style [Appetizer] Fluffy salmon and fermented vegetable salad Jakodate anchovies and squid ink essence [Soup] ] Grilled eggplant potage Cumin aroma [Fish dishes] Grilled yellowtail from Hokkaido Hokkaido University Gagome au beurre Hijiki sauce [Fish dishes] Local seafood fish and King Shiitake mushroom encroute Local treasure sauce [Dessert] Kuririn pumpkin and Nanae Apple mille-feuille Hakodate milk ice cream [Bread] [After-meal drinks] We also accept reservations for message plates (free) and anniversary cakes (charges apply). If you would like a message plate to add a message to your dessert, please write your message in the comments section using up to 15 characters. If you would like an anniversary cake, please select from the options (size 3 is recommended for 2 people).

■This option can only be added to the following three plans. It cannot be applied to other plans. (Dinner) Dinner A + Sparkling wine glass for toasting Dinner B + Sparkling wine glass for toasting Dinner C + Sparkling wine glass for toasting

*Please note that we cannot accept requests for specific types of flowers. *The image is for illustrative purposes only.

One plate (hamburger, soup, etc.), dessert, bread

Appetizers, soups, hamburgers, desserts, bread

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.

To your loved ones. There must be a feeling of ``congratulations'' that can only be conveyed at this moment. We will create a memorable moment by gently placing the words that are difficult to say on a plate.