The annual "Gratin & Stew Fair" is being held until January 31st at the Shiseido Parlor Ginza Main Store restaurant. The lineup includes 5 items, including the "Beef Stew" that has been offered since the restaurant opened, and the "Mochibuta Sale Gratin" that will be released for the first time this time.

"Beef Stew Shiseido Parlor Style" (3,500 yen, tax included, same below) is a dish that you can taste the demiglace sauce that is prepared over 4 days. You can enjoy the softness of beef soaked in red wine overnight with Mirepoix (flavored vegetables).


"Hollandaise sauce gratin with mochibuta sale and colorful vegetables" (2,600 yen) is a gratin that combines softly stewed roasted salted mochibuta with colorful vegetables. It is baked with hollandaise sauce using egg yolk, butter, and lemon juice.


In addition, "Florence-style gratin of oysters" (2,900 yen), where spinach and white sauce go well with oysters, "Domestic beef tongue stew with potato puree" (3,300 yen) stewed in rich demiglace sauce and tomatoes, scallops and shrimp "Scallop oyster gratin" (2,900 yen), which is savoryly baked with mashed potatoes, is available.