A Spring Dinner Menu Featuring Japanese Ingredients

A seven-course dinner featuring ingredients that evoke the arrival of spring, such as "Tosa Akaushi" beef from Kochi, firefly squid from Toyama Bay, and white asparagus from Yachimata, Chiba Prefecture.—Head Chef Tomoyuki Kagami has crafted this spring dinner course with the theme of "French cuisine, made with Japanese ingredients, that only I can create."

Restaurant Rosette and Chef Kagami operate under the motto of actively visiting production sites and engaging with producers. French courses using Japanese ingredients are the chef's signature. In the past, they have also held special events focusing on ingredients from Yamanashi, Towada, and Nagasaki.

For this spring menu, the appetizers feature white asparagus from Mishin Farm in Chiba Prefecture and rich, flavorful "Tosa Jiro" eggs. There's also a chilled pasta with "Oka-momo" tomatoes, cultivated in Shimanto, Kochi Prefecture. The main course showcases "Tosa Akaushi," a rare breed of brown cattle raised primarily in the mountainous regions of Kochi Prefecture, with only 500-600 heads shipped annually. It is paired with salt crystals from Tanoya Shiojiro, made from 100% fresh seawater from Tano Town, Kochi Prefecture. The menu is composed using the finest seasonal ingredients, prepared with cooking methods that highlight their natural flavors.

The course allows guests to enjoy the full charm of carefully selected ingredients, including high-quality vegetables from contracted farmers across Japan, many of which are not available in the general market.

Experience "Tradition and Innovation" in a Classic Setting

The Meiji Seimei Building, home to Restaurant Rosette, was completed in 1934 (Showa 9). After the war, it was requisitioned by GHQ (General Headquarters, Supreme Commander for the Allied Powers) for use as the headquarters of the Far East Air Force (FEAF) and served as the venue for the Allied Council for Japan (ACJ), comprising representatives from four countries: the United States, Britain, China, and the Soviet Union. It has a history that has weathered the turbulent Showa era.

Before the war, the first basement floor housed a bar, the main dining room, a soda fountain, and a restaurant with stand sandwiches, bustling with fashionable gentlemen and ladies of the time.

In 2008, after a long hiatus, the original bronze doors were reopened, and the floor, once a sophisticated social hub, was reborn as the club restaurant "Century Court Marunouchi."

We invite you to savor modern French cuisine that captures the essence of Japan's seasons, all within a calming European Art Deco atmosphere.

Restaurant Rosette
2-1-1 Marunouchi, Chiyoda-ku, Tokyo
Meiji Seimei Building B1F, Century Court Marunouchi
Tel. 03-3213-1711
Hours | Lunch 11:30 AM – 3:00 PM (Last Order 2:00 PM)
Dinner 6:00 PM – 11:30 PM (Last Order 9:30 PM)
Bar & Lounge 5:00 PM – 11:30 PM (Until 2:00 AM on Fridays and days before holidays)
Closed | Saturdays, Sundays, and Public Holidays
http://www.century-court.com/restaurant/rosette/

Tomoyuki Kagami
Chef at the modern classic French restaurant "Restaurant Rosette." After moving to Europe in 1990, he trained in Switzerland, Belgium, and Italy, including a stint at the three-Michelin-starred restaurant "Bruno" in Belgium, before returning to Japan. He is renowned for his delicate cuisine that incorporates elements from various culinary traditions and highlights the natural flavors of ingredients.