PRESQU'ÎLE

Piped baroque music and service on trolleys recall the goodness of French restaurants in the old days. As befits a restaurant managed by a Yamanashi winery, grape leaves adorn the walls and the company’s own wines are served. A devotee of classic cuisine, the chef excels in dishes baked in pie crusts, and is generous with sauces. The fruit that decorates the tables can be made into crêpes Suzette.