+++*+++**+++*+++

Please note: This is a special plan. Kindly select 18:00 as your reservation time.
You are welcome to join the event from 17:00.

+++*+++**+++*+++

Event Hours: Doors open at 17:00 / Close at 21:00
(Last order at 20:30)

~ Participating Wineries (4 in total) ~

■ Kusunoki Winery (Suzaka, Nagano)
Located in Suzaka City, Nagano, Kusunoki Winery produces wines using grapes nurtured by the natural environment of the Chikuma River basin. With a consistent approach from cultivation to winemaking, their wines are characterized by delicate acidity and balanced fruit flavors born from the region’s cool climate, expressing the true character of the land.

■ Komorokko Farm & Winery (Komoro, Nagano)
Based in Komoro City, Komorokko Farm & Winery uses estate-grown grapes and manages the entire process from vineyard to bottle. The cool climate at the foot of Mt. Asama yields wines with fresh, vibrant acidity and pure fruit expression, offering approachable yet complex wines that reflect the local terroir.

■ Le Milieu (Azumino, Nagano)
Located in Tomi City, Le Milieu embraces the natural environment of the Chikuma River Wine Valley, crafting wines that carefully express the individuality of the land. Focusing on estate-grown grapes, their style highlights refined acidity and clarity of fruit, creating wines that are subtle, elegant, and quietly memorable.

■ Nohka Winery (Komoro, Nagano)
Nohka Winery, based in Tomi City, is dedicated to winemaking that respects the natural strength of the grapes. With a focus on estate vineyards and a fully integrated production process, their wines feature gentle fruit flavors balanced with lively acidity, offering an honest and approachable expression of Shinshu’s terroir.

+++*+++**+++*+++

On the day, please make your payment at the reception on the second floor of the restaurant before entering.

+++*+++**+++*+++

〜Winery Introduction〜 “KIRINOKA VINEYARDS & WINERY”

Located at the foot of Mt. Kiritou, at an elevation of approximately 850 meters in Tatsuno, Nagano, KIRINOKA VINEYARDS & WINERY crafts wines that reflect the unique natural environment of the region. The cool climate, significant temperature differences between day and night, gently sloping vineyards, and sandy soils provide ideal conditions for grape growing.

The dramatic diurnal temperature variation allows the grapes to ripen slowly while retaining vibrant acidity and fresh fruit character, giving the wines their distinctive expression of place. KIRINOKA produces a diverse range of wines that showcase the terroir of Shinshu, including wines made primarily from estate-grown Pinot Noir and Chardonnay, as well as wines crafted with grapes grown throughout Nagano Prefecture.

For this special Maker’s Dinner, we are delighted to welcome winemaker Minoru Numata. Enjoy an exclusive one-night-only experience pairing KIRINOKA wines with the cuisine of KAGARIBI, while discovering the stories behind each wine and the distinctive terroir of Tatsuno.

ーーーーーーーーーー

+++ Course +++

5-Course Dinner

+++ Wine Selection +++

4 Wines from KIRINOKA VINEYARDS & WINERY

Featuring the Gold Medal winner at the Japan Wine Competition 2026
“Maison de Kirinoka Chardonnay Cuvée Hakuo 2025”

※Please note that the menu and wine selection are subject to change without prior notice depending on availability.

【Antipasto】 Green salad of local vegetables – Karuizawa honey and lemon vinaigrette – 【Soup】 Today's soup 【Pizza】 Will be announced at the restaurant on the day (please ask the staff for details) 【Drink & Dessert】 Coffee or tea *The menu with a small dessert is an example. Please note that it may change without notice depending on the availability of ingredients.

[Antipasto]
Green salad of local vegetables
- Karuizawa honey and lemon vinaigrette -

[Soup]
Today's soup

[Pasta] *Please choose from the following
- Shinshu beef penne bolognese with Parmesan
- Spaghettini with Shinshu Fukumi chicken salsiccia/Nagano cabbage/asparagus
- Casarecce puttanesca with octopus ragu/Amera tomato/olive

[Drink & Dessert] *Includes a small dessert
Coffee or tea

The menu is an example.
Please note that the menu may change without notice depending on the availability of supplies.

Seating is limited to 90 minutes and is divided into two sessions (choose from 11:30/12:00/13:00/13:30) *If you are accompanied by a child aged 6-12, please select the children's menu *Please note that if you have allergies, we may not be able to accommodate all meals.

Menu from October 1st [Appetizer] Today's soup [Pasta] Shinshu beef penne Bolognese Parmesan herbs [Main] You can choose from the following: Roasted fresh fish with Shinshu mushroom and white wine sauce, grilled lamb with seasonal vegetables and mint salsa verde, grilled domestic beef sirloin with seasonal vegetables (+JPY2000) [Dessert] Chestnut cannoli with blackcurrant gelato [Drink] Coffee or tea *The menu is an example. It may change without notice depending on the availability of stock.

[Appetizer] ・KAGARIBI Insalata Local vegetables Your favorite dressing
a. Karuizawa acacia honey and lemon vinaigrette b. Ginger vinaigrette ・Today's soup [1 main dish] Please choose your favorite pasta from the following ・Shinshu beef penne ・Bolognese Parmesan Herbs, Pacific saury and aromatic vegetables spaghettini, peperoncino, red king crab and tomato paccheri, mixed herbs (+ JPY 500) [1 dessert (+500~)] Choose from the showcase *The menu is an example. It may change without notice depending on the availability of stock.

Menu until 5/31
The menu will be changed from 6/1.

【ANTIPASTO】
Daily Soup

【PASTA】
Tagliatelle
Homemade Italian sausage / Watercress / Parmigiano Reggiano / Raw black pepper

【MAIN】
Please choose your favorite one from below
・Wood-fire Grilled Fish Seasonal Vegetables / Ginger Sauce
・SHINSHU Chicken “Involtini” Dukas spice
・Wood-fire Grilled Sirloin Beef Seasonal Vegetables (+JPY2,000）

【SEASONAL DESSERT】
“Croquante” Raspberries and Pistachios
Tonka flavor Ice Cream

【DRINK】
Coffee or Tea

*+*+*Course Contents*+*+*+

ANTIPASTO
Today's Appetizer

PASTA
Shinshu Beef Penne Bolognese with Parmesan Herbs

MAIN *Choose from the following:
- Today's Fresh Fish and Seasonal Vegetables Grilled over a Wood Fire
- Shinshu Pork and Seasonal Vegetables Grilled over a Wood Fire

DESSERT
Today's Dessert

------------
*Photos are for illustrative purposes only.
Menu contents may change without notice due to availability.
------------

--------
<Menu Example>

- Choice of appetizer
- Various pasta dishes
- Mini dessert *Includes an after-meal drink

--------
*Photos are for illustrative purposes only.
Menu items may change without notice due to supply availability.

Please choose your menu on the day.

*+*+*Course Contents*+*+*+

ANTIPASTO
Today's Appetizer

PASTA
Linguine Pescatore

MAIN *Choose from the following:
- Today's Fresh Fish and Seasonal Vegetables Grilled over a Wood Fire
- Shinshu Pork and Seasonal Vegetables Grilled over a Wood Fire

DESSERT
Today's Dessert

------------
*Photos are for illustrative purposes only.
Menu contents may change without notice due to availability.
------------

*+*+*Course Contents *+*+*

ANTIPASTO
　・Salad of seasonal vegetables from the local area
　　- Vinaigrette with Karuizawa acacia honey and lemon
　　- Tomato vinaigrette

PASTA *Choose from the following options*
　・Penne with Shinshu beef Bolognese, Parmesan, and herbs
　・Spaghettini with red chili peppers and pancetta – Peperoncino style
　・Chilled fettuccine with fresh uni and zucchini +JPY 1,500
　・Chilled fettuccine with Yanagisawa Farm’s Amera tomatoes and burrata cheese +JPY 1,500

DESSERT
　Today’s dessert

ーーーーーーーー
※Photos are for reference only.
　Menu items may be changed without notice due to availability or other circumstances.
ーーーーーーーー

*+*+*Course Contents*+*+*+

ANTIPASTO
Today's Appetizer

PASTA
Shinshu Beef Penne Bolognese with Parmesan Herbs

MAIN *Choose from the following:
- Today's Fresh Fish and Seasonal Vegetables Grilled over a Wood Fire
- Shinshu Pork and Seasonal Vegetables Grilled over a Wood Fire

DESSERT
Today's Dessert

------------
*Photos are for illustrative purposes only.
Menu contents may change without notice due to availability.
------------

*+*+*Course Details*+*+*

**Menu starting September 1**
**ANTIPASTO** *Choose from the following:*
　・Today’s appetizer
　・Seasonal vegetable salad using locally sourced vegetables
　　-Vinaigrette with Karuizawa acacia honey and lemon
　　-Tomato vinaigrette

**PASTA** *Choose from the following:*
　・Penne with Shinshu beef Bolognese, Parmesan, and herbs
　・Spaghettini peperoncino with green chili peppers and pancetta
　・Paccheri with blue squid and bottarga, in a zucchini and lemon sauce

**DESSERT**
　Today’s dessert

**Menu starting October 1**
**ANTIPASTO** *Choose from the following:*
　・Today’s appetizer
　・Seasonal vegetable salad using locally sourced vegetables
　　-Vinaigrette with Karuizawa acacia honey and lemon
　　-Tomato vinaigrette

**PASTA** *Choose from the following:*
　・Penne with Shinshu beef Bolognese, Parmesan, and herbs
　・Arabiata with saury and aromatic vegetables
　・Homemade tagliatelle with Shinshu mushrooms and shrimp, in a cream sauce

**DESSERT**
　Today’s dessert

–––––––
※Photos are for reference only.
　Menu items may be changed without notice depending on availability and other factors.
–––––––

*+*+*Course Contents*+*+*+

ANTIPASTO
Today's Appetizer

PASTA
Linguine Pescatore

MAIN *Choose from the following:
- Today's Fresh Fish and Seasonal Vegetables Grilled over a Wood Fire
- Shinshu Pork and Seasonal Vegetables Grilled over a Wood Fire

DESSERT
Today's Dessert

------------
*Photos are for illustrative purposes only.
Menu contents may change without notice due to availability.
------------

*+*+*Course Details*+*+*

Menu starting September 1
ANTIPASTO *Choose from the following*
　・Today’s appetizer
　・Seasonal vegetable salad with locally sourced vegetables
　　-Vinaigrette with Karuizawa acacia honey and lemon
　　-Tomato vinaigrette

PASTA *Choose from the following*
　・Penne with Shinshu beef Bolognese, Parmesan, and herbs
　・Spaghettini peperoncino with green chili peppers and pancetta
　・Paccheri with blue squid and bottarga, in a zucchini and lemon sauce

DESSERT
　Today’s dessert

Menu starting October 1
ANTIPASTO *Choose from the following*
　・Today’s appetizer
　・Seasonal vegetable salad with locally sourced vegetables
　　-Vinaigrette with Karuizawa acacia honey and lemon
　　-Tomato vinaigrette

PASTA *Choose from the following*
　・Penne with Shinshu beef Bolognese, Parmesan, and herbs
　・Arabiatta with saury and aromatic vegetables
　・Homemade tagliatelle with Shinshu mushrooms and shrimp, in a cream sauce

DESSERT
　Today’s dessert ——————
※Photos are for reference only.
　Menu items may be changed without notice depending on availability and other factors.
—————

Please choose your menu on the day.

●If you are accompanied by a child aged 6-12, please select the children's menu.
●Please note that we may not be able to accommodate all meal requests if you have allergies.

●6-12歳のお子様同伴の場合は、お子様専用のメニューをご選択ください
●アレルギーをお持ちの場合は、全てのお食事に対応できない場合がございますので予めご了承ください

*+*+*コース内容 *+*+*+

Antipasto
　近隣の野菜のグリーンサラダ　軽井沢はちみつとレモンのヴィネグレット

Soup
　本日のスープ

Pasta　※下記よりお選びいただけます
・信州牛のペンネ ボロネーゼ　パルミジャーノ ハーブ
・秋刀魚のスパゲッティーニ・ペペロンチーノ 三つ葉と茗荷のアクセント
・ズワイ蟹を使った自家製スパゲッティのトマトクリーム ＋ JPY 500

Drink & Dessert
　本日のプチデザート
　コーヒー または 紅茶

*+*+*+*+*+*+*+*+*+

＊Additional menu　※お好みに合わせてご追加いただけます
・鮮魚の薪火グリル　　+ JPY 2,200　　
・信州豚ロースの薪火グリル　　+ JPY 2,400
・国産牛サーロインの薪火グリル　　+ JPY4,400

＊下記のデザートに変更可
・ KAGARIBI ティラミス + JPY 600
・金柑のブリュレと蜂蜜のパンペルデュ + JPY 700

ーーーーーーーー
※写真はイメージです。
　仕入れ状況などにより、予告無しにメニュー内容が変更になる場合があります。
ーーーーーーーー

*+*+*Course Contents*+*+*+

ANTIPASTO
Wood-grilled Bonito Carpaccio, Eggplant and Pumpkin Scapece, Raisin and Walnut Paste

PASTA
Shinshu Beef Penne Bolognese, Parmesan Herb

MAIN *Please choose from the following:
・Wood-grilled Fresh Fish
・Wood-grilled Shinshu Pork

DESSERT
KAGARIBI Tiramisu

------------
*Photos are for illustrative purposes only.
Menu items may change without notice due to supply availability.
------------

*+*+*コース内容 *+*+*+

Antipasto
　本日の前菜

Soup
　本日のスープ

Pasta　※下記よりお選びいただけます
・信州牛のペンネ ボロネーゼ　パルミジャーノ ハーブ
・秋刀魚のスパゲッティーニ・ペペロンチーノ 三つ葉と茗荷のアクセント
・ズワイ蟹を使った自家製スパゲッティのトマトクリーム ＋ JPY 500

Dessert
　本日のプチデザート

*+*+*Course Contents*+*+*+
ANTIPASTO
Two Appetizer Platters
- Italian Burrata Cheese and Amera Tomato Caprese with Basil
- Flounder Carpaccio with Citrus Vinaigrette

PASTA
Shinshu Beef Lasagna

MAIN
Wood-Grilled Assortment
Shinshu Pork / Chef's Recommended Fresh Fish / Seasonal Vegetables

DESSERT
Panettone with Chantilly Cream

--------
*Photos are for illustrative purposes only.
The menu may change without notice due to supply availability.
--------

Please select your menu on the day of your visit.

Seating is limited to 90 minutes and is divided into two sessions (choose from 17:30/18:00/18:30 19:00/19:30/20:00) *If you are accompanied by a child aged 6-12, please select the children's menu *Please note that if you have allergies, we may not be able to accommodate all meals.

【アミューズ】
　信州 酔いどれサーモン マスの卵 ミントのヴェルデと菊芋のピュレ

【前菜】
　真澄の酒粕で育った“信州吟醸豚のリエット ゴルゴンゾーラのムース 蕪のグリル添え

【パスタ】
　リガトーニ　スモーク帆立とポロ葱のレモンクリーム

【お魚】
　金目鯛の薪グリル レモンパン粉 トマトケッカソース

【お肉】
　国産牛フィレ肉の薪グリル　
　赤チコリのブレゼとタレッジョのセモリナフリット
　チコリの香りを移したマルサラワインソース

【デザート】
　軽井沢ガーデンファームの苺カッサータ

【ドリンク】
　コーヒーまたは紅茶

※写真はイメージです。

【前菜】
　真澄の酒粕で育った“信州吟醸豚のリエット ゴルゴンゾーラのムース 蕪のグリル添え

【パスタ】
　リガトーニ　スモーク帆立とポロ葱のレモンクリーム

【お肉】
　国産牛フィレ肉の薪グリル　赤チコリのブレゼとタレッジョのセモリナフリット / チコリの香りを移したマルサラワインソース

【デザート】
　軽井沢ガーデンファームの苺カッサータ

【ドリンク】
　コーヒーまたは紅茶

※写真はイメージです。

*Reservations only (reservations accepted for two or more people)

* *+*+*+Course Contents*+*+*+
Tuscan-style Antipasto Misto
- Crostini with chicken liver paste
- Sweet shrimp and scallops, artichoke and glutinous barley, new onion puree
-Coccoli and prosciutto
-Tripe stewed in tomato sauce, white beans
-Pickles

Cacciucco with seafood caught in the Sea of Japan, Livorno-style

Roasted Shinshu pork shoulder loin "Arista di Maiale al Forno", Karuizawa vegetables

Orange-flavored cantucci

*+*+*+Wine List*+*+*+
Alie 2022
Pomino Benefizio Riserva 2021
Chianti Classico Riserva Rancia 2010
Vin Santo del Chianti Classico 2016
*+*+*+*+*+*+*+*+*+*+*+*+*+ *

The menu is an example. Please note that the menu may change without notice depending on the supply situation.

*+*+*+Course contents (6 dishes in total)*+*+*+

Shinshu beef arancini Palermo style

Sardine carpaccio with fennel and orange salad

Homemade spaghetti made with whole wheat flour

Tuna roe, clams, and selvatico

Grilled tuna

Amera tomato, couscous, and salmorillo sauce

Lamb agruscato

Caciocavallo, asparagus from Nagano prefecture

Pistachio cannoli

*+*+*+Special wine pairing*+*+*+

●6 Glasses Pairing
+JPY 12,000 (70ml/ gls) | ＋JPY 9,000 (40ml/ gls)

●3 Glasses Pairing
＋JPY 7,000 (70ml/ gls)

*The menu is an example. Please note that the menu may change without notice depending on the supply situation.

+*+*Course Contents*+*+*+

ANTIPASTO
Amberjack and Spring Vegetable Salad with Kumquat Lime Sauce and Herb Vinaigrette

PASTA
Sea Bream and Scallop Acquapazza with Seaweed / Crispy Risotto

MAIN
Wood-Fire Grilled Beef Sirloin with Burdock, Carrot Puree, and Black Pepper Sauce

DESSERT
KAGARIBI Tiramisu “Arancielo” - A hint of Grand Marnier

--------
*Photos are for illustrative purposes only.
Menu contents may change without notice due to supply availability.
--------

*+*+*+Course Menu*+*+*+

ANTIPASTO FREDDO
Tartare of Shinshu salmon and scallop, white tomato espuma, stracciatella cheese, shiso

ANTIPASTO CALDO
Shinshu Fukumi chicken involtini with breadcrumb crumble, liver vinaigrette

PRIMO PIATTO
Chitarra made with Nagano-grown wheat, cauliflower and Shinshu mushroom ragù, black truffle

PESCE
Wood‑fire grilled tuna with a brief smoke finish, walnut ravigote, yuzu‑scented beurre blanc

CARNE
Wood‑fire grilled Shinshu venison loin, potato terrine, pomegranate and black pepper sauce

DOLCE
Pain d'épices and chocolate mousse, caramelized Shinshu apple
Petit fours

*+*+*+Course Menu*+*+*+

ANTIPASTO
Tartare of Shinshu salmon and scallop, white tomato espuma, stracciatella cheese, shiso

PRIMO PIATTO
Chitarra made with Nagano-grown wheat, cauliflower and Shinshu mushroom ragù, black truffle

PESCE
Wood‑fire grilled tuna with a brief smoke finish, walnut ravigote, yuzu‑scented beurre blanc

CARNE
Wood‑fire grilled Shinshu venison loin, potato terrine, pomegranate and black pepper sauce

DOLCE
Pain d'épices and chocolate mousse, caramelized Shinshu apple
Petit fours

*+*+*Course Contents*+*+*+

ANTIPASTO
Strawberry Burrata Cheese Caprese Salad with Strawberry Dressing

SOUP
Corn Cream Potage

PASTA
Homemade Spaghetti with Meat Sauce Made with Nagano Prefecture Wheat

MAIN
Fried Shrimp with Wood-Grilled Seasonal Vegetables and Homemade Tartar Sauce
or
KAGARIBI Special Hamburger Steak with Wood-Grilled Seasonal Vegetables and Demi-Glace Sauce

DESSERT
Homemade French Toast with Vanilla Ice Cream

*Photo is for illustrative purposes only

*+*+*+Course Contents*+*+*+

ANTIPASTO
Fresh fish and couscous tartare with American sauce

PASTA
Snow crab rigatoni with tomato cream sauce

FISH
Wood-fired grilled wild red sea bream with walnut ravigote and yuzu-scented beurre blanc sauce

MAIN
Wood-fired grilled domestic beef fillet with mashed potatoes and porcini mushrooms in Marsala wine sauce

DESSERT
Kumquat brulee and honey pain perdu

*+*+* Course Contents *+*+*+

ANTIPASTO
Strawberry Burrata Cheese Caprese Salad with Strawberry Dressing

SOUP
Corn Cream Potage

PASTA
Homemade Spaghetti with Meat Sauce Made with Nagano Prefecture Wheat

MAIN
Fried Shrimp with Wood-Grilled Seasonal Vegetables and Homemade Tartar Sauce
or
KAGARIBI Special Hamburger Steak with Wood-Grilled Seasonal Vegetables and Demi-Glace Sauce

DESSERT
Homemade French Toast with Vanilla Ice Cream

*Photo is for illustrative purposes only

Appetizer: King crab and consomme jelly, cauliflower cream Pasta: Rigatoni with homemade sausage and celery root Main: Grilled fresh fish with firewood, sauteed radish, tomato and tarragon sauce, or Grilled Shinshu pork with firewood, shallot coulis and black pepper sauce (can be changed to grilled domestic beef sirloin with firewood + 1,800 yen) Dessert: Shinshu apple mousse, cinnamon crumble, burnt white chocolate cream Drink: Coffee or tea *The photo is for illustrative purposes only. *The menu is an example. It may change without notice depending on the availability of stock.

*+*+*Course Contents*+*+*+

ANTIPASTO
Shinshu pork pâté, carrot mousse, carrot salad, pistachios

PASTA
Clam and Amela tomato tonnarelli with herb and lemon breadcrumbs

FISH
Roasted Shinshu salmon, seasonal vegetables, basil sauce, cashews

MAIN
Wood-fired grilled domestic beef sirloin and seasonal vegetables

DESSERT
Greek yogurt and strawberry mille-feuille
(*From June 1st, the dessert will change to "Green Tea Tiramisu")

----------------
*The photo is for illustrative purposes only.

Menu contents may change without notice depending on availability of ingredients.

----------------

*+*+*Course Contents*+*+*+

ANTIPASTO
Shinshu Pork Pâté, Carrot Mousse, Carrot Rapée, Pistachio

PASTA
Clam and Amera Tomato Tonnarelli with Herb and Lemon Breadcrumbs

FISH
Roasted Shinshu Drunken Salmon, Seasonal Vegetables, Basil Sauce, Cashew Nuts

MAIN
Wood-Grilled Domestic Beef Fillet with Burdock, Pumpkin Puree, and Black Pepper Sauce

DESSERT
Greek Yogurt and Strawberry Mille-Feuille

--------
*Photos are for illustrative purposes only.
Menu items may change without notice due to availability.
--------

*+*+*Course Contents*+*+*+

ANTIPASTO
Shinshu Pork Pâté, Carrot Mousse, Carrot Rapée, Pistachio

PASTA
Clam and Amera Tomato Tonnarelli with Herb and Lemon Breadcrumbs

MAIN
Domestic Beef Sirloin and Asparagus Tagliata with 15-Year Aged Balsamic Vinegar

DESSERT
Greek Yogurt and Strawberry Mille-feuille

--------
*Photos are for illustrative purposes only.
Menu contents may change without notice due to availability.
--------

*+*+*Course Contents*+*+*

ANTIPASTO
　Shinshu Fukumi chicken galantina, summer vegetables, horseradish-flavored ricotta, gribiche sauce
　or
　Salad of boiled octopus and white rice, celery, Sicilian pesto with kiwi

PASTA
　Paccheri with blue squid and bottarga, zucchini and lemon sauce

FISH
　White fish in cream sauce, purple cabbage prepared in a mostarda style, served with highland lettuce salad

MAIN
　Domestic beef sirloin and Nagano-grown summer vegetable tagliata, topped with green peppercorn vinaigrette and light red wine sauce

DESSERT
　Melon and coconut Bianco Manjaré

ーーーーーーーー
※Photos are for illustration purposes only.
　Menu items may be changed without notice due to availability or other circumstances.
ーーーーーーーー

*+*+*Course Contents *+*+*

ANTIPASTO
　Shinshu Fukumi chicken galantina, summer vegetables, horseradish-flavored ricotta, gribiche sauce
　or
　Salad of boiled octopus and white rice, celery, Sicilian-style pesto with kiwi

PASTA
　Paccheri with flying squid and bottarga, zucchini and lemon sauce

MAIN
　Shinshu pork shoulder roast and Nagano-grown summer vegetable tagliata, peppercorn bouillon and light red wine sauce

DESSERT
　Melon and coconut Bianco Manjaré

ーーーーーーーー
※Photos are for illustration purposes only.
　Menu items may be changed without notice due to availability or other factors.
ーーーーーーーー

*+*+*Course Contents*+*+*

ANTIPASTO
　Carpaccio of white fish, hake, celery, and scented apples

PASTA
　Homemade tagliatelle with pork and shrimp from Shinshu, in a cream sauce

FISH
　White fish grilled over firewood
Pepper and almond sauce, artichokes, and crispy prosciutto

MAIN
　Domestic beef sirloin and seasonal vegetables grilled over firewood, served with an aged-flavored sauce

DESSERT
　Seasonal dessert

ーーーーーーーー
※Photos are for illustration purposes only.
　Menu items may be changed without notice due to availability or other factors.
ーーーーーーーー

ANTIPASTO
　Carpaccio of white fish, hake, celery, and scented apples

PASTA
　Homemade tagliatelle with pork and shrimp from Shinshu, in cream sauce

MAIN *Choose one of the following:
　・ White fish grilled over wood fire, served with paprika and almond sauce, artichokes, and crispy prosciutto
　・ Slow-cooked lamb with seasonal vegetables, eggplant puree, and mint salsa verde

DESSERT
　Seasonal dessert

ーーーーーーーー
※Photos are for reference only.
　Menu items may be changed without notice due to availability or other circumstances.
ーーーーーーーー

*+*+*Course Contents *+*+*

ANTIPASTO
　Shinshu Fukumi chicken galantina, summer vegetables, horseradish-flavored ricotta, gribiche sauce
　or
　Salad of boiled octopus and white rice, celery, Sicilian-style pesto with kiwi

PASTA
　Paccheri with flying squid and bottarga, zucchini and lemon sauce

MAIN
　Shinshu pork shoulder roast and Nagano-grown summer vegetable tagliata, peppercorn bouillon and light red wine sauce

DESSERT
　Melon and coconut Bianco Manjaré

ーーーーーーーー
※Photos are for illustration purposes only.
　Menu items may be changed without notice due to availability or other factors.
ーーーーーーーー

Please choose your menu on the day.

*+*+*Course Contents*+*+*+

*Champagne toast (one glass per person)

(Example)
ANTIPASTO
Shinshu pork pâté, carrot mousse, carrot rapée, pistachio

PASTA
Clam and Amera tomato tonnarelli with herb and lemon breadcrumbs

MAIN
Domestic beef sirloin and seasonal vegetables grilled over a wood fire

DESSERT
Special anniversary dessert plate

◆A message of your choice will be added to the dessert plate.
Please enter your desired message in the question box below.

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*The photo is for illustrative purposes only.
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ANTIPASTO
　信州豚のパテ　人参のムース　キャロットラペ　ピスタチオ

PASTA
　浅利とアメーラトマトのトンナレッリ　ハーブとレモンのパン粉添え

MAIN　
　国産牛サーロインとアスパラガスのタリアータ 15年熟成バルサミコ

DESSERT
グリークヨーグルトと苺のミルフィーユ

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ANTIPASTO
Kanpachi and Spring Vegetable Salad with Kumquat Lime Sauce and Herb Vinaigrette

PASTA
Red Sea Bream and Scallop Acquapazza with Green Laver, Served with Grilled Risotto

MAIN
Wood-Grilled Domestic Beef Sirloin with Burdock, Carrot Puree, and Black Pepper Sauce

DESSERT
KAGARIBI Tiramisu

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*Photos are for illustrative purposes only.
Menu contents may change without notice due to supply availability.
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+*+*Course Contents*+*+*+

ANTIPASTO
Amberjack and Spring Vegetable Salad with Kumquat Lime Sauce and Herb Vinaigrette

PASTA
Sea Bream and Scallop Acquapazza with Seaweed / Crispy Risotto

MAIN
Wood-Fire Grilled Beef Sirloin with Burdock, Carrot Puree, and Black Pepper Sauce

DESSERT
KAGARIBI Tiramisu

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*Photos are for illustrative purposes only.
Menu contents may change without notice due to supply availability.
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~Cake Introduction~
“Indigo ~Indigo~” (Size: 15 cm) ※Limited to 12 pieces
This cake features a bitter chocolate mousse layered with a griolet cherry and blackberry jelly, topped on a biscuit chocolate base made using Shinshu whiskey. It’s a Christmas cake meant for adults—where the bitterness of chocolate and the sweet-tartness of berries blend harmoniously with the aromatic notes of Shinshu whiskey.
The marbled pattern adorning its surface is inspired by the flickering blue flames of All-Day Dining “KAGARIBI.” Just as indigo dye produces unique colors each time it’s used, no two cakes bear identical patterns. Let “Indigo ~Indigo~”—reminiscent of serene yet radiant blue flames—help you enjoy a Christmas moment that’s truly your own.

〜ケーキのご紹介〜　
「アネモネ ～クリスマスエディション～（サイズ：15cm）」
オールデイダイニング「KAGARIBI」のショーケースで通年販売している人気のショートケーキ「アネモネ」を、クリスマス仕様に仕立てました。苺の魅力を引き立てるマダガスカル産ヴァニラを使用したクレーム・パティシエールと、自家製苺ジャムを合わせたショートケーキです。しっとりとしたスポンジ生地に、苺の甘酸っぱさとヴァニラの芳醇な香りが重なり、子どもから大人までお楽しみいただけます。