01 / ABOUT THE PLACE
About this place
From fragrant buttered rice tossed with wild mountain vegetables and mushrooms in the kaiseki pilaf to the distinctive Trianon-style Hamburg steak, Petit Trianon's kitchen reveals the owner's attentive craftsmanship throughout. Every plate carries deliberate touches, whether hand-cut fresh pasta served chilled or chicken sauté draped in a two-tone sauce of grated mountain yam and rich demi-glace.
Lunch is served in a comforting teishoku set style, pairing the day's main dish with rice, salad, and a soothing bowl of miso soup. Rooted in classic yoshoku fare like tomato-sauced pork wraps and creamy prawn hash, the midday meal wraps up neatly with freshly brewed coffee. By evening, the mood gently shifts toward a leisurely dinner, where guests linger over red wine beef stew or baked gratins with beer, wine, or cocktails.
A quiet, subdued space complete with counter seats, Petit Trianon suits solo lunches as easily as pre-booked evening visits. As payment is cash only, keeping physical yen on hand ensures an entirely smooth meal.
