MONOLITH

MONOLITH links the splendour of classic cuisine to the future. Pastry-wrapped meat symbolises this connection – the diner can choose from several types. Hewing close to time-honoured recipes, beef and lamb are dressed in a Madeira wine and truffle sauce, while pigeon is prepared in a rich salmis. Sauce is assiduously reduced and poured unstintingly, in true orthodox style. Respect for tradition and the classics, eloquently expressed through cooking.

Inspired by Cinema

• The restaurant's name "MONOLITH" is inspired by the movie "2001: A Space Odyssey," symbolizing progress and evolution in French cuisine.

Exclusive Ingredients

• MONOLITH sources unique ingredients such as pigeon Ramier from Scotland and lobster from Brittany, enhancing the authenticity and quality of their dishes.

The Signature Monolith Egg

• A standout dish, the "Monolith Egg," is a creative interpretation that contrasts flavors and temperatures, showcasing the chef's innovative approach to classic French cuisine.

Signature Ingredients

• Monolith Egg: A signature dish that showcases a unique combination of flavors, featuring a mix of salty and sweet elements, served hot and cold. This dish exemplifies the restaurant's innovative approach to classic French cuisine.
• Seafood Delicacies: The restaurant prides itself on using high-quality seafood, including fresh crab, sea urchin, and clams, often prepared in delicate sauces that enhance their natural flavors. Ingredients are flown in from various regions, ensuring freshness and quality.
• Pigeon Ramier from Scotland: An exclusive meat option that reflects the restaurant's commitment to sourcing premium ingredients. This pigeon is known for its rich flavor and is prepared with traditional French techniques.
• Lobster from Brittany: Sourced from one of the most renowned regions for seafood in France, this lobster is featured in various dishes, highlighting its sweet and tender meat, often paired with complementary sauces.
• Turbot Fillet: Known as "bonne femme," this fish is served with a savory cream and egg sauce, showcasing the restaurant's ability to elevate simple ingredients into fine dining experiences.
• 3 Meat Pâté en Croûte: A classic French pie made with foie gras, duck, and guinea fowl, this dish is a testament to the chef's expertise in traditional French cooking and is a must-try for guests.

Tasting Menus

• Menu L'obelisque: ¥22,000 (Svc excl. / tax incl.)
• Menu Monolith: ¥16,500 (Svc excl. / tax incl.)
• Menu Rosetta: ¥11,000 (Svc excl. / tax incl.)
• Menu Haute Couture: ¥27,500 (Svc excl. / tax incl.)