<< 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 >>