Saphir Odoriko French-Inspired Original Western Menu

carefully crafted Western cuisine inspired by the scenery of Izu. Enjoy a moment at the cafeteria within the high-quality cabin of the "Saphir Asadora" while gazing at the beautiful coastline of Izu, gently relaxing both your mind and body. 1. Supervisor Chef Junichi Ito (Owner Chef of French restaurant "Ellekan Bis") Born in Tokyo. After 8 years of training at the prestigious French restaurant "Rekan" (Ginza), representing French cuisine in Japan, he went to Europe in 1988. He honed his skills at renowned restaurants such as "Lukas Calton" (Paris) and "Enoteca Pinciuoli" (Florence). After returning to Japan, he studied Japanese cuisine for 3 years at "Aoyagi" (Tokushima) and opened "Ellekan" (Hibiya) in 1997. He is known for his cuisine that combines the techniques of French cuisine with the handling of Japanese ingredients learned from Japanese cuisine and the approach of Italian cuisine. In 2006, he opened a branch of "Ellekan Bis" in Yurahara. The following year, he moved there and made it his main store. He is known as a pioneer aiming for restaurant styles that activate local communities. 2. Concept of the new menu The concept is "A moment that gently relaxes the mind and body and beautifully colors the memories of travel." The "Saphir Asadora," which runs along the beautiful coastline of Izu, evokes the memory of Chef Ito's training period in southern France. In this new menu, he draws inspiration from his such memories and the history and romance of Izu from the Meiji and Taisho eras, offering Western cuisine that gently relaxes the mind and body. [Main menu serving image] Enjoy the chef's carefully crafted dishes in a high-quality space. [Dessert menu serving image] While looking at the sea spreading out from the window, enjoy a moment that makes your heart leap. 3. Main new menu For the main menu, we offer three types including "Izu no Kioku Napoletan," which is pasta with tomato sauce made by simmering homemade pork confit, and "Chef's Special Hamburger," which is made with 100% black-haired wagyu in the Ellekan Bis style. Also, for the limited menu of Saphir Asadora No. 2 and No. 3, we have three types of dessert menus including "Sunshine Sparkle Cream Soda," whose white bubbles sparkle, allowing you to enjoy your coffee time. Enjoy the carefully crafted menu inspired by the scenery of Izu by Chef Ito to your heart's content. - [Main menu] Izu no Kioku Napoletan Fettuccine with homemade pork belly confit ¥1,600 (tax included) (with mineral water) - [Main menu] Chef's Special Hamburger 100% black-haired wagyu in "Ellekan Bis" style ¥3,200 (tax included) (with bread and mineral water) - [Dessert menu] * Limited to Saphir Asadora No. 2 and No. 3 Sunshine Sparkle Cream Soda Pouring sparklingly over citrus jelly ¥1,400 (tax included) 4. Reservation method and reservation start date Please make your reservation via the dedicated mobile ordering service "Saphir Pay." Reservations for the renewed menu will start at 10:00 on Tuesday, September 1, 2026. (Reservations for menus served from October 1, 2026 (Thursday) onwards are the target.) - The photos and images in this press release are for illustrative purposes only. - The number of products for sale is limited. - The service and menu content may be changed due to circumstances. - The Chinese cuisine "Miyu" supervised by Chef Miuko Iinaga will end its service on September 30, 2026. - For more information about the "Saphir Asadora," please visit the dedicated website (https://www.jreast.co.jp/saphir/). [Appendix] Introduction of the new menu starting from October 1 - Main menu Izu no Kioku Napoletan Fettuccine with homemade pork belly confit A menu inspired by Chef Ito's thoughts on the seashore of Izu. No ketchup is used, and a rich Napoletan is made by mixing tomato sauce simmered with homemade pork confit. Tomato is also kneaded into the fettuccine. Please enjoy with wine. ¥1,600 (tax included) (with mineral water) - The fragrance of Taisho romance Hayashi rice Luxurious beef cheek meat A high-quality Hayashi rice with French cooking techniques, as desired by Chef Ito. The tender beef cheek meat is added in large pieces, and the sauce is rich and deep in flavor. The taste of the meat is fully melted into the sauce. Enjoy the special feeling with a single bite. The texture of the mixed grains rice is also fun, and it is recommended to enjoy it with the sauce. ¥2,800 (tax included) (with mineral water) - Chef's Special Hamburger 100% black-haired wagyu in "Ellekan Bis" style A hamburger made with 100% black-haired wagyu in the "Ellekan Bis" style. The beef is made with two types of minced meat, with different grinding methods, to achieve a soft texture. Enjoy the satisfying dish that offers both the texture of the meat and the melting mouthfeel. ¥3,200 (tax included) (with bread and mineral water) - Dessert menu [Saphir Asadora No. 2 and No. 3 limited] Sunshine Sparkle Cream Soda Pouring sparklingly over citrus jelly A sparkling cream soda that evokes the image of citrus fields along the route. When you pour soda into colorful citrus jelly, sparkling white bubbles will pop, creating a dessert that makes your heart leap.