Philippe Mille Tokyo

LUNCH
DINNER
ANNIVERSARY
IN PICTURES
GUESTS WITH CHILDREN

LUNCH

About Reservations: Please make sure that everyone takes the same course when using the room with more than one person.
Please let us know if you are using any special offers or discounts.
Please let us know if you have any food allergies or special preferences.
The course menu is subject to change due to the use of the best ingredients of the day.
All photos are images.
Reservations can be made up to 3 months in advance on weekdays and up to 2 months in advance on weekends and holidays.
Please call us at ( 03-5413-3282 ) if you wish to make reservations ahead of the due date, if you are a party of 9 or more, or if you have any special requests.
Seat selection is not available. Please understand this in advance.
The age limit for use of private rooms is 10 years or older.
Please refrain from wearing shorts, sandals, or other light clothing.
Philippe Mille - Signature menu of Philippe Mille -: ¥16,500 10% Tax and 10% Service Charge Included.

[Amuse bouche]

[Starter]
— A Philippe Mille speciality —
Ama-ebi prawn tartare, a homage to Notre-Dame de Reims cathedral

[Fish]
Monkfish meunière with confit butternut squash, agnolotti
A squash and champagne jus

[Meat]
Slow-roast Kuroge Wagyu beef with truffled jus,
potato fondant and mushroom royale

[Dessert1]
Grapes and grape sorbet with a shiso cloud

[Dessert2]
Praliné parfait with dark chocolate and nut cream

[Dessert3]
Chou pastry stuffed with caramel cream and topped with popcorn chantilly cream

Coffee

Book a table
Menu Koyo－Autumn leaves－11/1～12/9: ¥13,500 10% Tax and 10% Service Charge Included.

[Amuse bouche]

[Starter]
Foie gras marbled, granny smith apple chutney

[Fish]
Roasted and steamed golden threadfin bream, beets mille-feuille, red wine sauce

[Meat]
Roasted veal, cep mushrooms and caramelized onion, veal stock sauce

[Dessert1]
Grapes and grape sorbet with shiso cloud

[Dessert2]
Persimmon marmalade and champagne mousse
Roasted chestnuts and persimmon jelly with sauce

[Dessert3]
Chou pastry stuffed with caramel cream and topped with popcorn chantilly cream

Coffee

Book a table
Vegetable juice from the tree - Winter flavors - 12/11 - 3/14: ¥13,500 10% Tax and 10% Service Charge Included.
Découverte- Seasonal Lunch -: ¥8,500 10% Tax and 10% Service Charge Included.

[Amuse bouche]

[Starter]
Pan-fried scallops with mushroom fricassee and royale
Beurre noisette sabayon

[Main dish]
Roast Iberico pork with stuffed salsify and mustard jus

[Dessert1]
Grapes and grape sorbet with a shiso cloud

[Dessert2]
Mango jelly and sorbet with caramelized feuilletage

[Dessert3]
Chou pastry stuffed with caramel cream and topped with popcorn chantilly cream

Coffee

Book a table

DINNER

About Reservations: Please make sure that everyone takes the same course when using the room with more than one person.
Please let us know if you are using any special offers or discounts.
Please let us know if you have any food allergies or special preferences.
The course menu is subject to change due to the use of the best ingredients of the day.
All photos are images.
Reservations can be made up to 3 months in advance on weekdays and up to 2 months in advance on weekends and holidays.
Please call us at ( 03-5413-3282 ) if you wish to make reservations ahead of the due date, if you are a party of 9 or more, or if you have any special requests.
Seat selection is not available. Please understand this in advance.
The age limit for use of private rooms is 10 years or older.
Please refrain from wearing shorts, sandals, or other light clothing.
Philippe Mille - Philippe Mille's Signature Menu -: ¥27,000 10% Tax and 10% Service Charge Included.

[Amuse bouche]

[Starter1]
— A Philippe Mille speciality —
Ama-ebi prawn tartare, a homage to Notre-Dame de Reims cathedral

[Starter2]
Soft-boiled egg with powdered ceps, mushroom fricassee and royale
Beurre noisette sabayon

[Lobster]
Blue lobster, fennel tinged with vanilla and crustacean jus

[Meat]
— A Philippe Mille speciality —
Stuffed and lacquered fillet of squab with
beetroot purée and ribbons, and pickled vegetables
or
Slow-roast Kuroge Wagyu beef with truffled jus,
potato fondant and mushroom royale

[Dessert1]
Grapes and grape sorbet with a shiso cloud

[Dessert2]
Praliné parfait with dark chocolate and nut cream

[Dessert3]
Chou pastry stuffed with caramel cream and topped with popcorn chantilly cream

Coffee

Book a table
Mwnu Koyo－Autumn leaves－ 11/1～12/9: ¥21,000 10% Tax and 10% Service Charge Included.

[Amuse bouche]

[Starter1]
Foie gras marbled, granny smith apple chutney

[Starter2]
Scallop with mimolette cheese, butternuts squash, saffron sauce

[Fish]
Roasted and steamed golden threadfin bream, beets mille-feuille, red wine sauce

[Meat]
Roasted veal, cep mushrooms and caramelized onion, veal stock sauce

[Dessert1]
Grapes and grape sorbet with shiso cloud

[Dessert2]
Persimmon marmalade and champagne mousse
Roasted chestnuts and persimmon jelly with sauce

[Dessert3]
Chou pastry stuffed with caramel cream and topped with popcorn chantilly cream

Coffee

Book a table
Vegetable iodine -Winter flavors- 12/11~3/14: ¥21,000 10% Tax and 10% Service Charge Included.
Plaisir - Seasonal Treats -: ¥15,000 10% Tax and 10% Service Charge Included.

[Amuse bouche]

[Starter]
Pan-fried scallops with mushroom fricassee and royale
Beurre noisette sabayon

[Fish]
Monkfish meunière with confit butternut squash, agnolotti and a squash and champagne jus

[Meat]
Roast Iberico pork with stuffed salsify and mustard jus

[Dessert1]
Grapes and grape sorbet with a shiso cloud

[Dessert2]
Light sweet potato mousse under a cover of fallen leaves,
with apple marmalade and Earl Grey sorbet

[Dessert3]
Chou pastry stuffed with caramel cream and topped with popcorn chantilly cream

Coffee

Book a table

ANNIVERSARY

Petit Gâteau: ¥1,210 1,210～（one person）Tax Included

Pièce-montée is an essential part of the French festive scene.
Pièce-monte" means "piled up little pieces" and generally refers to a decorative pastry.
The decorated pastry is beautifully decorated with chocolate and candy and served with a petit gâteau on top.

Chef's Signature Dishes

"Crevettes en hommage à Notre Dame de Reims"
— a Speciality of Chef Philippe —

"Pigeon Laque, toubillons de betteraves"
Stuffed squab with red wine from the Champagne region and spirals of beet
— a Speciality of Chef Philippe —

"Oeuf mollet vin rouge, coulis de cresson"
Scarlet egg poached in red wine with spinach coulis
— a Speciality of Chef Philippe —

Homard laqué de ses sucs, lentillons de Champagne
Lobster lacquered with its own juices, served with Champagne lentils
— a Speciality of Chef Philippe —

"St-piere choux fleur de couleur, sauce champagne"
Steamed sea bream with colorful cauliflower, sauce champagne

"Diamant Noir"
Black truffle diamond

Parfait au praliné, crème de chocolat aux d'amandes

FOR CUSTOMERS WITH YOUNG CHILDREN

”FOR CUSTOMERS WITH YOUNG CHILDREN”

For comfort of all our customers we ask for the following requests.
- Please be sure to inform the age of the child at the time of reservation. Please note that a specific table cannot be guaranteed.
- For guests with small children, please be careful that everyone keeps their voices and noise down and refrain from walking around in the restaurant. Depending on the situation, we may ask you to leave the table.

We kindly apologize for any inconvenience and thank you sincerely in advance, for your understanding and cooperation.

Philippe Mille Tokyo

4F Garden Terrace, Tokyo Midtown 9-7-4 Akasaka Minato-ku Tokyo　MAP

LUNCH- 11:00〜15:30 (14:00 L.O.)

DINNER-17:30〜 23:00(21:00L.O.)

CLOSED- Every Tuesday (Open on national holidays and will close on the next day)

TEL.03-5413-3282

RESERVE

CONTACT