TROIS VISAGES

The menu card is designed like vocabulary flip cards, inviting guests to flip through the pages with growing anticipation. The enoki mushroom sausage was born from an encounter with a passionate producer, while the consommé, made from spent hens, embodies a deep respect for ingredients. The restaurant’s name means ‘Three Faces’, reflecting the interconnected roles of producers, guests, and staff. Their shared story unfolds through each course.

Three Faces Philosophy

• The name "TROIS VISAGES" translates to "three faces," representing the relationship between guests, staff, and producers, emphasizing a holistic dining experience.

Seasonal Ingredient Focus

• The restaurant prioritizes seasonal ingredients, with many herbs and vegetables grown on-site or sourced from local farms, allowing diners to experience the essence of each season.

Innovative Dessert Presentation

• One of the standout desserts is a crème brûlée served inside a Dai-Dai citrus fruit, showcasing a creative twist that balances tartness and sweetness.

Signature Ingredients

• Seasonal Vegetables and Herbs: Sourced primarily from Naeme Farm in Kamogawa, Chiba Prefecture, these ingredients are cultivated without pesticides or chemical fertilizers. The restaurant even maintains its own farm to grow tomatoes, zucchini, and seasonal herbs, ensuring freshness and rich flavors.
• Smoked Amberjack: This fish is lightly marinated and served with a green gazpacho, showcasing the chef's innovative approach to combining flavors and textures.
• Enoki Sausage: Made predominantly from enoki mushrooms, this dish highlights the umami flavor of the mushrooms, paired with a rich sauce, reflecting the restaurant's focus on unique and healthy ingredients.
• Summer Cod: Featured in the fish dish, this cod is prepared with a classic Béarnaise sauce, emphasizing the quality of seasonal fish and the chef's commitment to using the best ingredients available.
• Galette Bretonne: A signature dessert that incorporates natural salt from Awaji and is finished with a smoky aroma, showcasing the restaurant's dedication to traditional French pastry techniques while using local ingredients.
• Uiro with Madagascar Vanilla: A westernized take on a traditional Japanese confectionery, this dessert is notable for its fresh taste and texture, enhanced by the aromatic qualities of high-quality vanilla, making it a standout item in the dessert offerings.

Tasting Menu

• 7 Courses: ¥20,000 - ¥29,999

Signature Dishes

• Crème Brûlée in Dai-Dai Citrus: Price not specified
• Paprika Ice Cream: Price not specified