Savor Six Dishes of Late Spring at a Membership-Based French Restaurant. Subscription Restaurant 'Provision' Unveils May Monthly Menu, Enjoyable by Up to 4 People.
Bounty of Life Inc.'s membership-based French restaurant 'Provision' has announced its May monthly menu. The menu features six dishes made with abundant seasonal ingredients, and members can enjoy unlimited visits for a monthly fee, with no need for payment for up to four people.
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Bounty of Life Inc. (Headquarters: Shibuya-ku, Tokyo; Representative Director: Noriaki Shinaji) has announced the May monthly menu for its subscription-based French restaurant 'Provision.' Provision is an exclusive, invitation-only French restaurant. It adopts a subscription system where the dining expenses for up to four people, including the member, can be covered by a monthly membership fee, allowing members to visit as many times as they wish per month. Since there's no need for payment, guests can leave smartly, lingering in the pleasant afterglow of time spent with loved ones. To ensure enjoyment with every visit, a 'Monthly Menu' offering new dishes each month is prepared in addition to the grand menu. For May, six new dishes featuring the bounty of late spring have been prepared, including seared Spanish mackerel carpaccio with sudachi vinaigrette and duck and goat cheese bianco ragu.
May Monthly Menu
Seared Spanish Mackerel Carpaccio with Sudachi Vinaigrette
This month's appetizer is seared Spanish mackerel carpaccio, made with seasonal Spanish mackerel.
The lightly seared Spanish mackerel, with its refreshing taste of the season, is enhanced by a sudachi vinaigrette, bringing out the delicate sweetness of its flesh.
The crisp texture of mitsuba (Japanese parsley) and the subtle aroma of perilla leave a refreshing, late-spring aftertaste.
Asparagus Soup with Hazelnuts
This month's soup is asparagus potage, a quintessential spring vegetable.
Fresh asparagus is carefully prepared, capturing its fresh sweetness and vibrant green aroma.
The silky smooth texture is accented by the fragrant crunch of hazelnuts.
It's a bowl to slowly savor the blessings of spring.
Grilled Swordfish with Celery and Parsley Sauce
This month's fish dish is grilled swordfish.
Thick swordfish is quickly grilled, giving its tender, flaky flesh a fragrant sear.
The sauce is 'Mole Verde,' a traditional Mexican sauce.
This vibrant green sauce, made with green tomatoes and celery, is characterized by its fresh coolness and moderate spiciness.
Finished with Monterey Jack cheese, it adds a mild richness to the lingering green sauce.
Sautéed Lobster and Octopus with Bravas Sauce
This month's main seafood dish is a sauté of lobster and seasonal octopus.
The plump texture of lobster and the satisfying chewiness of octopus are paired with a spicy 'Bravas Sauce,' made by simmering paprika and chili peppers.
The sweet lobster and the rich, savory octopus.
It's a dish where two flavors resonate deep within the sauce.
Bone-in Pork Spare Ribs with Honey Mustard Sauce
This month's main dish is bone-in pork spare ribs.
Large cuts of pork spare ribs are slowly infused with flavor through vacuum cooking and then thoroughly roasted in the oven until crispy.
The sauce is honey mustard seasoned with Cajun spices.
The depth of the spices and the sweetness of the honey are exquisitely intertwined.
Enjoy the rich umami of the meat, which slowly permeates through its satisfying chewiness.
Duck and Goat Cheese Bianco Ragu with Homemade Tagliolini
This month's pasta is duck bianco ragu.
Carefully prepared duck cream ragu is generously melted with goat cheese.
The rich aroma unique to goat's milk spreads throughout the sauce, and seasonal green peas add color and sweetness.
Paired with homemade tagliolini.
The rich cheese flavor and ragu intertwine beautifully, making it a satisfying final dish down to the last bite.
Provision
Provision is a subscription-based French restaurant located in a back alley, a 2-minute walk from Tokyo Midtown. It offers authentic creative French cuisine, from appetizers to soup, fish, meat, pasta, and dessert.
The owner, a sommelier with proven skills, carefully selects and stocks a wide variety of wines.
As an exclusive, invitation-only, adult hideaway with a fingerprint authentication system, it can be used for various occasions such as dining with friends, business entertainment, receptions, after-parties, and dates with loved ones.
The biggest feature is the adoption of a 'subscription system (fixed monthly fee).'
Unison Plan: 55,000 yen/month (tax included)
De Luxe Plan: 88,000 yen/month (tax included)
Members who pay a monthly fee can use the service as many times as they wish per month.
Most of the dining expenses can be covered by the monthly membership fee, and up to four people, including the member, can use the service, allowing guests to enjoy themselves without the hassle of payment.
May Monthly Menu
Seared Spanish Mackerel Carpaccio with Sudachi Vinaigrette
This month's appetizer is seared Spanish mackerel carpaccio, made with seasonal Spanish mackerel.
The lightly seared Spanish mackerel, with its refreshing taste of the season, is enhanced by a sudachi vinaigrette, bringing out the delicate sweetness of its flesh.
The crisp texture of mitsuba (Japanese parsley) and the subtle aroma of perilla leave a refreshing, late-spring aftertaste.
Asparagus Soup with Hazelnuts
This month's soup is asparagus potage, a quintessential spring vegetable.
Fresh asparagus is carefully prepared, capturing its fresh sweetness and vibrant green aroma.
The silky smooth texture is accented by the fragrant crunch of hazelnuts.
It's a bowl to slowly savor the blessings of spring.
Grilled Swordfish with Celery and Parsley Sauce
This month's fish dish is grilled swordfish.
Thick swordfish is quickly grilled, giving its tender, flaky flesh a fragrant sear.
The sauce is 'Mole Verde,' a traditional Mexican sauce.
This vibrant green sauce, made with green tomatoes and celery, is characterized by its fresh coolness and moderate spiciness.
Finished with Monterey Jack cheese, it adds a mild richness to the lingering green sauce.
Sautéed Lobster and Octopus with Bravas Sauce
This month's main seafood dish is a sauté of lobster and seasonal octopus.
The plump texture of lobster and the satisfying chewiness of octopus are paired with a spicy 'Bravas Sauce,' made by simmering paprika and chili peppers.
The sweet lobster and the rich, savory octopus.
It's a dish where two flavors resonate deep within the sauce.
Bone-in Pork Spare Ribs with Honey Mustard Sauce
This month's main dish is bone-in pork spare ribs.
Large cuts of pork spare ribs are slowly infused with flavor through vacuum cooking and then thoroughly roasted in the oven until crispy.
The sauce is honey mustard seasoned with Cajun spices.
The depth of the spices and the sweetness of the honey are exquisitely intertwined.
Enjoy the rich umami of the meat, which slowly permeates through its satisfying chewiness.
Duck and Goat Cheese Bianco Ragu with Homemade Tagliolini
This month's pasta is duck bianco ragu.
Carefully prepared duck cream ragu is generously melted with goat cheese.
The rich aroma unique to goat's milk spreads throughout the sauce, and seasonal green peas add color and sweetness.
Paired with homemade tagliolini.
The rich cheese flavor and ragu intertwine beautifully, making it a satisfying final dish down to the last bite.
Provision
Provision is a subscription-based French restaurant located in a back alley, a 2-minute walk from Tokyo Midtown. It offers authentic creative French cuisine, from appetizers to soup, fish, meat, pasta, and dessert.
The owner, a sommelier with proven skills, carefully selects and stocks a wide variety of wines.
As an exclusive, invitation-only, adult hideaway with a fingerprint authentication system, it can be used for various occasions such as dining with friends, business entertainment, receptions, after-parties, and dates with loved ones.
The biggest feature is the adoption of a 'subscription system (fixed monthly fee).'
Unison Plan: 55,000 yen/month (tax included)
De Luxe Plan: 88,000 yen/month (tax included)
Members who pay a monthly fee can use the service as many times as they wish per month.
Most of the dining expenses can be covered by the monthly membership fee, and up to four people, including the member, can use the service, allowing guests to enjoy themselves without the hassle of payment.