menu menu
Served using cooking methods that bring out the best in the ingredients
March Chef 's Selection Course
At Margotto, we offer carefully selected ingredients from all over Japan. Therefore, the menu may change depending on the weather and availability of supplies. Please contact us by phone.
Japanese hard clam
Ox tongue
Sea urchin
Muschroom
Caviar/Japanese rice waffle*
Consomme
Scallop
Maho-egg
Tail fish
Pasta
Lamb or Today's meat dish*
Rice
Pomelo
Strawberry
Full course
¥21,780 (tax and service charge included)
8-9 course meals
The menu will be selected from the full course menu.
¥14,520-（税・サ込）
* Caviar Monaka +¥3,630 (tax included, service charge not included)
* Today's meat dish + ¥8,228 (tax included, service charge not included)
*A 10% service charge will be charged separately.
*Caviar Monaka is not included in the course. It can be added to the course for an additional fee.
*For meat dishes, we will cook only meat that is in the best condition that day. Please check with the store.
*Meat dishes can be upgraded on a table-by-table basis for an additional fee.
At Margot, we offer a variety of truffles from overseas so that you can fully enjoy seasonal truffles. The price and origin of truffles change depending on the weekly harvest, so please contact us each time.
At our shop, we carry out the following implementation as an infection prevention measure and are open for business.
We will guide you with sufficient space between customers.
Installation of alcohol disinfectant. Please disinfect with alcohol before entering the store.
Please wear a mask when you come to the store or when you leave your seat.
Regularly disinfect tables, toilets, doorknobs, etc.
Disinfect kitchen equipment and tableware.
Thoroughly measure the temperature of the staff before going to work and wear a mask.
We apologize for any inconvenience and inconvenience caused to our customers, and thank you for your understanding.
Noel menu
In the middle of caviar
Umami and aroma
~ Nara Prefecture Haibara Beef Consomme Soup ~
Scallop Meuniere with Jerusalem artichoke sauce
With the scent of hazelnuts
Margot special fried egg toast
Grilled tilefish with pine cones Lobster cream sauce
Porelow green onion with etube
Roasted Bulgo Family Challans Duck
Served with potato gratin
Parmesan cheese risotto
Jonathan Tarte Tatin
Calvados mousse with pistachio ice cream