Highlight include the performance of cutting homemade fresh pasta in front of you - OMAKASE COUNTER Course

<< RESERVATION >>

The sounds and flavours of cooking spreading from the open kitchen stimulate the senses at OMAKASE COUNTER.
In the 'Homemade tagliolini with porcini and chestnut cream sauce', using porcini mushrooms with their rich and appetising scent, guests can enjoy a performance in which the chef cuts the homemade fresh pasta and prepares the tagliolini in front of them using an Italian pasta instrument called a "chitarra".
Also recommended by the chef is the Lamb Chop Cauliflower Salad with Turmeric Truffle Sauce, which wraps the sensitive and pure flavour of grass-fed lamb with the aroma of truffles.

A unique course menu will be prepared for you, offering a mix of live kitchen and gastronomic experiences.



【COURSE】
OMAKASE COURSE　13,200円
・WELCOME SNACK
・APPETIZER
・PASTA
・MAIN　*You can choose one dish from the menu for your main course.
・DESSERT
・COFFEE or Tea

OMAKASE COURSE　16,500円
・WELCOME SNACK
・APPETIZER
・PASTA
・FISH
・MAIN
・DESSERT
・COFFEE or Tea

*This is an example menu. It is subject to change depending on the availability of ingredients.

<< Details of OMAKASE Course >>
・Period of Reservation : ~ December 4th, 2024 ※Reservations must be confirmed by 21:30 the day before your visit.
・Period of Offer : September 4th, 2024 ~ December 5th, 2024
・Place : Gallery 11
・Time : Lunch 11:30 ～ 14:30 (L.O. 14:00) / Dinner 18:00～23：00 (L.O. 21:30)
・Price : JPY13,200～ (including tax and excluding service charge)
RESERVATION

 

Experience the mixture of Mediterranean and Japanese food culture with autumn flavours ; Autumn Course Menus

<< RESERVATION for LUNCH >>

<< RESERVATION for DINNER >>

The Gallery 11 autumn course menu is rich in autumn flavours and features Mediterranean recipes with a Japanese and other Asian twist.
In a lunch course full of the chef's specialties, the starter 'Daikon Cutlet with Mushroom Glace Charamorra with Onion and Kabosu Consommé' is a playful dish in which the radish is used as a cutlet, filled with the delicious taste of vegetables.
The Parsnip Soup Soy Meat Karaage Sweet Potato Curry Flavour, featuring parsnips, which are a popular ingredient in Mediterranean autumn and winter cooking, expressed Shibuya culture celebrating diversity by using soy meat.
Feel autumn even more with the pumpkin crème brûlée served for dessert.


From the starter of autumn/winter vegetable topinambur combined with Tofu skin to the rich purple sweet potato mont blanc, this dinner course expresses Gallery 11's unique style with autumnal ingredients.
The main dish, Seasonal Fish Octopus Stew with Yuzu Olive Tapenade Hummus, features yuzu accents in tapenade and hummus, which are famous recipes from Mediterranean countries.
Enjoy a sweet moment with the patissier's special Purple Sweet Potato Mont Blanc.


<< Details of LUNCH Course and DINNER Course >>
・Period of Reservation : ~ December 4th, 2024
・Period of Offer : September 4th, 2024 ~ December 5th, 2024
・Place : Gallery 11
・Time : Lunch 11:30 ～ 14:30 (L.O. 14:00) / Dinner 18:00～23：00 (L.O. 21:30)
・Price : LUNCH JPY5,060 ~ / DINNER JPY7,480 ~ (including tax and excluding service charge)
<< RESERVATION for LUNCH >>
<< RESERVATION for DINNER >>