September 25, 2025
2025 Autumn Menu Information
Thank you for your continued patronage of Rembrandt Premium Fuji Gotemba.
The hotel's restaurant, Gastronomique Le Mont, will start its autumn menu on Saturday, September 28, 2025. Please enjoy "Japanese French cuisine using seasonal ingredients to enjoy the four seasons with all five senses".
Click on the image to enlarge.
This is an image picture.
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 GOTENBA cherry tomatoes
・Foie gras
・Salmon tartar
・WAGYU roast beef etc.
- Fresh short pasta with squid ink and tomato sauce,
topped with blue crab
Kujo green onion from Kyoto,
pickled aromatic vegetables and a delight sabayon sauce made with egg yolks.
- Cutlassfish confit served with fresh porcini mushrooms,
Kinunori seaweed and seared Parmigiano Reggiano risotto.
A broth made from the fish bones and Kombu is poured tableside.
Enjoy with a squeeze of sudachi citrus to your liking.
- Roasted Japanese Wagyu-beef with a Marsala wine and sansho pepper sauce,
served with confit taro and salsa verde,
tricolor daikon radishes scented with yuzu citrus.
- Roasted Gotemba white fig with red shiso aroma,
lychee jelly,
and Koshihikari rice sauce.
Served with lemon jelly,
roasted green tea (Hojicha) ice cream,
yogurt sponge,
a granité of rose and shiso.
- 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 GOTENBA cherry tomatoes
・Foie gras
・Salmon tartar
・WAGYU roast beef etc.
- Fresh short pasta with squid ink and tomato sauce,
topped with blue crab
Kujo green onion from Kyoto,
pickled aromatic vegetables and a delight sabayon sauce made with egg yolks.
- Roasted Omi duck with a sweet and tangy sauce infused with twelve aromatic herbs and leatherwood honey,
served with smoked mash potato,
roasted maitake mushroom and root vegetables.
- Caramel poire with Western and Japanese pears.
served with panna cotta,
pear mousse,
Wasanbon sugar caramel ice cream,
fragrant osmanthus jelly,
espuma of praline,
orange and cinnamon.
Finished tableside with a pour Japanese rum.
- 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
・Salmon tartar
・WAGYU roast beef etc.
- Chef’s Recommended dish
- Cold pasta of Oscietra caviar and sea urchin with creamy sauce
- Cutlassfish confit served with fresh porcini mushrooms,
Kinunori seaweed and seared Parmigiano Reggiano risotto.
A broth made from the fish bones and Kombu is poured tableside.
Enjoy with a squeeze of sudachi citrus to your liking.
- Pan fried Japanese WAGYU beef fillet with foie gras,
black truffle,
moscato dusty sauce
- Today’s avant dessert
- Roasted Gotemba white fig with red shiso aroma,
lychee jelly,
and Koshihikari rice sauce.
Served with lemon jelly,
roasted green tea (Hojicha) ice cream, yogurt sponge,
a granité of rose and shiso.
- 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 GOTENBA cherry tomatoes
・Foie gras
・Salmon tartar
・WAGYU roast beef etc.
- Today’s seasonal pasta
- Roasted Omi duck with a sweet and tangy sauce infused with twelve aromatic herbs and leatherwood honey,
served with smoked mash potato,
roasted maitake mushroom and root vegetables.
- Caramel poire with Western and Japanese pears.
served with panna cotta, pear mousse,
Wasanbon sugar caramel ice cream,
fragrant osmanthus jelly,
espuma of praline,
orange and cinnamon.
Finished tableside with a pour Japanese rum.
- 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 GOTENBA cherry tomatoes
・Foie gras
・Salmon tartar
・WAGYU roast beef etc.
- Today’s seasonal pasta
- Cutlassfish confit served with fresh porcini mushrooms,
Kinunori seaweed and seared Parmigiano Reggiano risotto.
A broth made from the fish bones and Kombu is poured tableside.
Enjoy with a squeeze of sudachi citrus to your liking.
- Roasted Japanese Wagyu-beef with a Marsala wine and sansho pepper sauce,
served with confit taro and salsa verde,
tricolor daikon radishes scented with yuzu citrus.
- Caramel poire with Western and Japanese pears.
served with panna cotta,
pear mousse,
Wasanbon sugar caramel ice cream,
fragrant osmanthus jelly,
espuma of praline,
orange and cinnamon.
Finished tableside with a pour Japanese rum.
- 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 GOTENBA cherry tomatoes
・Foie gras
・Salmon tartar
・WAGYU roast beef etc.
- Today’s seasonal dish
- Cold pasta of Oscietra caviar and sea urchin with creamy sauce
- Cutlassfish confit served with fresh porcini mushrooms,
Kinunori seaweed and seared Parmigiano Reggiano risotto.
A broth made from the fish bones and Kombu is poured tableside.
Enjoy with a squeeze of sudachi citrus to your liking.
- Pan-fried Japanese WAGYU beef fillet with foie gras,
black truffle,
moscato dusty sauce
- Roasted Gotemba white fig with red shiso aroma,
lychee jelly,
and Koshihikari rice sauce. Served with lemon jelly,
roasted green tea (Hojicha) ice cream,
yogurt sponge,
a granité of rose and shiso.
- 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).
