Mougins
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Mougins occupies a lovingly restored 150-year-old former sake brewery beside the Ono River in Sawara's Edo-era townscape, its quiet garden courtyard recalling the town of Mougins near Cannes. Chef Kazumi Suzuki trained in Michelin-starred kitchens in southern France before working at Ginza L'Écrin and as deputy head chef at Hilton Narita, opening this restaurant in 2004. Reservation-only course menus built around amuse-bouche, entrée, a fish or meat plat principal and dessert showcase Choshi port fish, Boso spiny lobster and Chiba senba beef. Suited to couples and special occasions; preschool-age children are not admitted.
Address
I-484-1 Sawara, Katori, Chiba 287-0003, Japan
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Contacts
Hours
Today
Open now11:30 – 15:0017:30 – 22:00
Monday
Closed
Tuesday
Closed
Wednesday
11:30 – 15:0017:30 – 22:00
Thursday
11:30 – 15:0017:30 – 22:00
Friday
11:30 – 15:0017:30 – 22:00
Saturday
11:30 – 15:0017:30 – 22:00
Sunday
11:30 – 15:0017:30 – 22:00
Features
Reservations requiredPreschool-age children not admittedNon-smoking (outdoor smoking area)Credit cards accepted (Visa, Mastercard, JCB, Amex, Diners)Restored 150-year-old sake brewery buildingGarden courtyard view40 seats, plus tatami and semi-private roomsFrench cuisine featuring Chiba ingredientsChoshi port fish and Chiba senba beefNearby coin parking (¥400/day)
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Lunch Menu
Dinner Menu
Kids Menu
Lunch Menu
Lunch Course
Lunch course of assorted appetizers, a warm appetizer, a choice of one of four main dishes, two desserts, homemade bread, and coffee. Same-day reservation required by 11:00.
¥4,000
Madame Lunch Course
Lunch course of assorted appetizers, a warm appetizer, a fish dish, and grilled Chiba-produced senba beef sirloin, followed by two desserts, homemade bread and coffee. The warm appetizer can be upgraded to foie gras for an extra ¥1,000.
¥5,000
Dinner Menu
Summer Dinner Course
Seasonal dinner course (tax included): amuse-bouche; a cold soup, herb-marinated white fish with house salted-koji lemon salad, and seared European foie gras with a tart fruit sauce; a main of fresh fish landed at Choshi port with risotto, or grilled Chiba senba beef sirloin with fleur de sel and sudachi; a peach compote dessert with yamamomo granite and mignardises; two kinds of natural-yeast bread; and coffee or tea.
¥7,000
Premium Dinner Course
Dinner course (tax included): amuse-bouche; a chef's special cold appetizer and seared French foie gras; a main of fresh Choshi port fish with risotto or a Chiba cheese platter, alongside grilled domestic beef fillet with fleur de sel, sudachi, wasabi and salted koji; a seasonal dessert with mignardises; two kinds of natural-yeast bread; and coffee or tea.
¥10,000
Terroir Menu (Premium Chiba Ingredients)
Chef's showcase course built around Chiba-grown ingredients (tax included): amuse-bouche; roasted live Boso spiny lobster with salad and seared French foie gras; a main of live Chiba abalone with risotto or a Chiba cheese platter, plus the day's featured meat dish; a seasonal dessert with mignardises; two kinds of natural-yeast bread; and coffee or tea. Requires booking at least one week in advance.
¥18,000
Kids Menu
Kids Plate
Reservation-only kids' plate meal.
¥3,000