Hiramatsu, which operates French and Italian restaurants nationwide, is offering takeout under the "Hiramatsu To Go" service. With advance reservations, you can enjoy the ultimate flavors of Hiramatsu restaurants at home.

"Hiramatsu To Go" was launched with the desire to bring back smiles and energy through food, especially now amidst the widespread anxiety caused by the coronavirus. Seven chefs from Hiramatsu Group restaurants across the country have devised takeout menus, leveraging their creativity.

The service is available at seven locations: five in Tokyo – Restaurant Hiramatsu Réserve, Argento, Daikanyama ASO Celeste Futako Tamagawa, Café & Trattoria Michelangelo Hiroo, and Brasserie Paul Bocuse Ginza – and two in Fukuoka: Restaurant Hiramatsu Hakata and Ristorante Kubotsu.

Chef Kotomi Uchikoba of Tokyo's "Restaurant Hiramatsu Réserve" proposes the "Spring Party Set." This course-style menu, starting with a variety of appetizers and followed by main dishes and assorted desserts, is perfect for family celebrations.

Argento, Hiramatsu's contemporary flagship in Ginza, has revamped its menu and began offering course meals upon reopening on June 2nd. This special course, meticulously crafted from ingredient selection to presentation details, aims to provide not only deliciousness but also a sense of the extraordinary. Indulge in the creative world of Chef Kentaro Suzuki.

Chef Mitsunobu Saida of "Daikanyama ASO Celeste Futako Tamagawa" offers seven classic Italian dishes. They are selling meat dishes that will delight mothers busy with daily meal preparations, and easy-to-prepare, delicious pasta sauces that only require warming.

In addition to beloved regional Italian dishes, they offer a rich selection of seasonal menus created with the freshest ingredients! "Café & Trattoria Michelangelo Hiroo" is appealing for its casual atmosphere where you can drop in without a reservation. Chef Katsunori Niimura, who trained in authentic Italy and at "Ristorante ASO" in Daikanyama, delivers dishes that are both simple and irresistibly delicious, making you want to eat them again and again.

The restaurant, characterized by its lively open kitchen and Ginza night view, inherits the philosophy of Paul Bocuse's brasserie in Lyon, while Chef Akihiko Hoshino refines traditional French cuisine into a modern and sophisticated style. Starting in June, they will offer standard Brasserie Paul Bocuse dishes, such as authentic French baguette sandwiches and duck confit, exclusively for delivery.

All of these are masterpieces created with great care and effort by Hiramatsu's chefs. We hope you will enjoy these exquisite menus at home.