March 19, 2025
Information on the 2025 spring menu
Thank you very much for your continued patronage of Rembrandt Premium Fuji Gotemba.
Our hotel restaurant “Gastronomique Le Mont” will start offering a spring menu from Monday, March 24, 2025. Please enjoy "Japanese French cuisine that uses seasonal ingredients to enjoy the four seasons with all five senses."
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Dinner
LE MONT
The most chosen course menu bearing the restaurant's name.
￥１6,０００
*Includes 10% consumption tax and 10% service charge.
*This is an image picture.
- Amuse
- Seasonal Assorted Appetizers
・Gazpacho of GOTEMBA cherry tomatoes
・Foie gras
・Yellowtail mi cuit
・WAGYU roast beef etc.
- Genovese pasta with spring vegetable and SAKURA shrimp,
Boiled icefish,
tomato sauce
- Sauted gurnard and boiled shell with Bouillabaisse Soup and aioli sauce
- Roast Japanese Wagyu- beef with Vin Santo wine sauce,
White asparagus, UDO Puree ,
Japanese Wild vegetables
- Gotemba Strawberry dessert with Lychee and White Chocolate mousse,
Berry sorbet,
Truffle ice-cream,
Strawberry-Rose sauce
- Petits fours, Coffee or Tea
Ètoile
Japanese French using seasonal ingredients and local products
￥１2,０００
*Includes 10% consumption tax and 10% service charge.
*This is an image picture.
- Amuse
- Seasonal Assorted Appetizers
・Gazpacho of GOTEMBA cherry tomatoes
・Foie gras
・Yellowtail mi cuit
・WAGYU roast beef etc.
- Genovese pasta with spring vegetable and SAKURA shrimp,
Boiled icefish,
tomato sauce
- Roast HAKONE-SANROKU pork top of Comte cheese and bamboo shoot with ginger sauce
- Spring fruit cocktail Dessert Served by Florentine Style
Panna cotta,
bitter melon and Sambuca ice cream milk Chocolate mousse
- Petits fours, Coffee or Tea
Specialite
A variety of dishes with the desire to enjoy dinner gracefully
￥２２,０００
*Includes 10% consumption tax and 10% service charge.
※This course is available from 2 persons.
*This is an image picture.
- Amuse
- Seasonal Assorted Appetizers
・Gazpacho of GOTEMBA cherry tomatoes
・Foie gras
・Yellowtail mi cuit
・WAGYU roast beef etc.
- Chef’s Recommended dish
- Cold pasta of Oscietra caviar and sea urchin with creamy sauce
- Sauted gurnard and boiled shell with Bouillabaisse Soup and aioli sauce
- Pan fried Japanese WAGYU beef fillet with foie gras, black truffle, moscato dusty sauce
- Today’s avant dessert
- Gotemba Strawberry dessert with Lychee and White Chocolate mousse,
Berry sorbet, Truffle ice-cream,
Strawberry-Rose sauce
- Petits fours, Coffee or Tea
Lunch
Lunch time
Lunch time is available for a minimum of 4 persons with a reservation made at least 3 days in advance.
Private room reservation will be available only for one couple per day. Please use this room for celebrations and meals with your loved ones.
Please call or e-mail us for details.
￥６,６００
*Includes 10% consumption tax and 10% service charge.※Lunch time reservations are required from 4 persons up to 3 days in advance.
*Please use the same menu for the same group.
*This is an image picture.
- Seasonal Assorted Appetizers
・Gazpacho of GOTEMBA cherry tomatoes
・Foie gras
・Seasoned sea bream by Japanese lime
・WAGYU roast beef etc.
- Today’s seasonal pasta
- Roast HAKONE-SANROKU pork top of Comte cheese and bamboo shoot with ginger sauce
- Spring fruit cocktail Dessert Served by Florentine Style
Panna cotta,
bitter melon and Sambuca ice cream milk Chocolate mousse
- Coffee or Tea
￥１１,０００
*Includes 10% consumption tax and 10% service charge.
*Lunch time reservations are required from 4 persons up to 3 days in advance.
*Please use the same menu for the same group.
*This is an image picture
- Seasonal Assorted Appetizers
・Gazpacho of GOTEMBA cherry tomatoes
・Foie gras
・Seasoned sea bream by Japanese lime
・WAGYU roast beef etc.
- Today’s seasonal pasta
- Sauted gurnard and boiled shell with Bouillabaisse Soup and aioli sauce
- Roast Japanese Wagyu- beef with Vin Santo wine sauce,
White asparagus, UDO Puree ,
Japanese Wild vegetables
- Spring fruit cocktail Dessert Served by Florentine Style
Panna cotta,
bitter melon and Sambuca ice cream milk Chocolate mousse
- Coffee or Tea
￥１４,０００
*Includes 10% consumption tax and 10% service charge.
*Lunch time reservations are required from 4 persons up to 3 days in advance.
*Please use the same menu for the same group.
*This is an image picture.
- Seasonal Assorted Appetizers
・Gazpacho of GOTEMBA cherry tomatoes
・Foie gras
・Seasoned sea bream by Japanese lime
・WAGYU roast beef etc.
- Today’s seasonal dish
- Cold pasta of Oscietra caviar and sea urchin with creamy sauce
- Sauted gurnard and boiled shell with Bouillabaisse Soup and aioli sauce
- Pan fried Japanese WAGYU beef fillet with foie gras, black truffle,
moscato dusty sauce
- Gotemba Strawberry dessert with Lychee and White Chocolate mousse,
Berry sorbet, Truffle ice-cream,
Strawberry-Rose sauce
- Coffee or Tea
Lunch Information
| Minimum number of reservations |
Reservations possible for 4 people or more |
| Reservation deadline |
Until 3 days ago |
| Reservations/Inquiries |
TEL ： 0550-82-9602 |
You are welcome to use the restaurant.
Restaurant reservations must be made by 20:00 one day in advance, or by 20:00 three days in advance for some courses. Please note that we do not accept table reservations.
Please note that the menu uses carefully selected ingredients and is subject to change due to availability.
We will be open as usual during Golden Week, summer, New Year's holidays, and national holidays. Please contact us for group reservations (weekdays also on request).
