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Lunch, Dinner, A La Carte

Enjoy Authentic Bistro French Cuisine That Parisians Eat

Bistro cuisine does not use special high-end ingredients like star-rated restaurants. However, bistro chefs are well-versed in the nature of the ingredients, from procuring fresh ingredients to cooking them in a way that brings out their individuality, creating a special dish in everyday life.

I was impressed by Chef Thierry Breton's passion for meat dishes at "Chez Michel." It made me start thinking about the relationship between ingredients and cooking.

For example, meat tastes better with the bone in, allowing you to savor the true taste of the meat. A typical bistro scene includes people dipping their fingers in finger bowls while devouring bone-in meat. Whether it's meat, seafood, or vegetables, I want customers to enjoy the ingredients in front of them, just as they feel, and to savor them passionately, just as they like.

The dishes served at "Comme Chez Michel" are prepared with minimal use of butter and cream, finished with delicious bouillon to bring out the natural flavors of the ingredients, just like at "Chez Michel."

While plating colorful ingredients on a white plate is a happy time for the chef, watching customers eagerly devour the food with forks, knives, and sometimes their hands is a moment of bliss.

In addition to the food, the Paris-Brest, a popular dish for which regulars often visit “Chez Michel”, and other desserts learned at the patisserie Blé Sucré are proud specialties. Enjoy a relaxing time after your meal with coffee or flavored tea.
* A traditional French pastry with praline cream and nougatine sandwiched between choux pastry rings


* All prices include consumption tax and service charge.
* For Menu A and Menu B, you can choose from various appetizers, main courses, and desserts.

Menu du Jour

¥2,970

  • Salad Appetizer
  • Seasonal Vegetable Potage
  • Today's Main Dish
  • Today's Dessert
  • Cold Brew Coffee
    or
    Flavored Tea
    or
    Espresso

Menu A

¥3,850

  • Amuse-Bouche
  • Appetizer
  • Soup
  • Main Dish
  • Dessert
  • Cold Brew Coffee
    or
    Flavored Tea
    or
    Espresso

Menu B

¥5,500

  • Amuse-Bouche
  • Appetizer
  • Fish Dish
  • Granita
  • Meat Dish
  • Dessert
  • Cold Brew Coffee
    or
    Flavored Tea
    or
    Espresso

Menu C

¥7,590

  • Chef's Special Course
    8 Dishes

* All prices include consumption tax and service charge.
* For Menu A and Menu B, you can choose from various appetizers, main courses, and desserts.

Menu A

¥5,720

  • Amuse-Bouche
  • Appetizer
  • Soup
  • Main Dish
  • Dessert
  • Cold Brew Coffee
    or
    Flavored Tea
    or
    Espresso

Menu B

¥7,480

  • Amuse-Bouche
  • Appetizer
  • Fish Dish
  • Granita
  • Meat Dish
  • Dessert
  • Cold Brew Coffee
    or
    Flavored Tea
    or
    Espresso

Menu C

¥12,100

  • Chef's Special Course
    9 Dishes

* The following menu items may change depending on the day's preparations.

Homemade Smoked Salmon (Norwegian) Salad
Hokkaido Scallops and Smoked Salmon Tartare
Hokkaido Scallops Marinated with Basil Vinaigrette
Pan-Fried Squid from Wakasa Bay with Salad
French Challans Duck and Kyoto Pork Rillettes on Rye Bread Toast
Roquefort (Blue Cheese), Endive, and Walnut Salad
Pâté de Campagne (French Country-Style Meat Terrine)
Terrine of Foie Gras, Magret Duck, and Compote Figs
Seasonal Vegetable Potage Cappuccino Style
Pan-Fried Fresh Fish Delivered This Morning from the Market
Canadian Lobster Fricassee (whole)
Oven-Baked Tango Duck Leg
Bouillon-Braised Domestic Beef Cheek with Tarragon Flavor
Red Wine-Braised Domestic Beef Belly
French Challans Duck Leg Confit
Roast Magret Duck (French)
Roast Fawn (Shiga Prefecture, Hino Town)
Roast Suckling Veal (Hokkaido)
Roast Lamb Loin (New Zealand)
Pan-Fried Wagyu Beef (150g)
Roast French Squab
Seasonal Ice Cream and Sorbet Assortment
Paris-Brest (Choux Pastry with Praline Cream and Nougatine)
Crème Brûlée with Seasonal Sorbet
Rich Chocolate Cake with Ice Cream
Moka Parfait with Mixed Berry Compote (French)
Today's Tart
Seasonal Fruit Millefeuille
White Mold Cheese, Washed Rind Cheese, Blue Cheese, Goat Cheese
3-Cheese Assortment
4-Cheese Assortment
Cold Brew Coffee (Café Kōsen)
Flavored Tea
Espresso (Single)
Espresso (Double)
Herb Tea
Champagne White
Veuve Clicquot Yellow Label
Piper-Heidsieck
Laurent-Perrier
Champagne Rosé
Besserat Rosé
Jean Vesselle Rosé
Jean Vesselle Rosé (Half Bottle)
Bollinger Rosé
Crémant de Bourgogne
Crémant de Bourgogne Réserve (Half Bottle)
Burgundy
2010 Mâcon Expression de Chardonnay
2011 Viré-Clessé
2010 Chablis
2011 Saint-Véran
2000 Meursault
2010 Puligny-Montrachet
1998 Chassagne-Montrachet 1er Cru
Loire
2008 Sancerre
2010 Pouilly-Fumé
2009 Saumur
2010 Muscadet
Rhône
2010 Côte du Rhône Blanc
Gascogne
2011 La Côte des Ducs
Alsace
2011 Riesling
Languedoc-Roussillon
2012 Tavel Rosé
Burgundy
1996 Gevrey-Chambertin
2006 Gevrey-Chambertin
2006 Echezeaux Grand Cru
2008 Pernand-Vergelesses
2002 Auxey-Duresses
1996 Mercurey 1er Cru
2009 La Chouanne
1997 Burgundy Rouge Renommée
2008 Fixin 1er Cru Clos Napoléon
2008 Pommard Lécure
2008 Nuits-Saint-Georges Les Grandes Vignes
Bordeaux
2008 Château Beaumont Cru Bourgeois (Haut-Médoc)
1996 Château Lanessan Cru Bourgeois
1997 Château Potensac Cru Bourgeois (Haut-Médoc)
2008 Château Villa Bel-Air (Graves)
1999 Fugue de Nenin (Château Nenin's Second) Pomerol
1997 Château du Tertre Grand Cru Classé (Margaux)
2008 Château de la Cour d'Argent
2001 Château Certan (Pomerol)
2004 Château Lafleur-Gazin (Pomerol)
2009 Château Croix des Templiers (Pomerol)
Rhône
2003 Châteauneuf-du-Pape
2001 Gigondas
2010 Crozes-Hermitage
2003 Côte-Rôtie
2011 Saint-Joseph
1998 Côte du Rhône Carte Marron
Languedoc-Roussillon
2009 Faugères
2008 Minervois
Cahors
2005 Château Lagrézette
Loire
2001 Chinon Clos de l'Echo
Brittany
Cider (Apple Wine Sparkling)