Weekend and Holiday Lunch Only: Share Course ¥2,980 including tax *May be available during weekday lunches during the summer and winter.
Served on a large platter, this course is perfect for sharing. We adjust portions based on the number of people, so reservations for large groups are also possible. (Please call us for reservations for groups of 5 or more.)
¥2,750 per person (tax included) Includes one drink Choose from an alcoholic or soft drink.
Seasonal Vegetable Garden Salad A hearty salad featuring Daisen chicken salad. Made with seasonal vegetables and fruits. Enjoy with our homemade dressing made with amazake (sweet sake) from Izumibashi Sake Brewery in Ebina.
PIZZA Half & Half Made with Ebina-grown Yumeshihou wheat. We use Yamari shirasu (whitebait) from a long-established brewery.
Choose from our pasta options: Blue Crab Tomato Cream or Ragù Meat Sauce or SEASON PASTA One day's SEASON PASTA was... Fragrant Four Kinds of Mushrooms Pasta with the Aroma of Truffle
Final Dish: Selected by Charaimi Brown Rice Tea Gelato This fragrant dish is crafted with care by Charaimi, a tea specialty shop in Fujisawa.
This is just a sample, but we hope it will serve as a reference for our weekend and holiday lunch menu.
¥2,980Impuestos incluidos
Seasonal Course
Two Starters to Begin - Seasonal appetizer - Seasonal potage
Pizza with seasonal ingredients — made using Yumeshihou grown by students of Ebina Chuo Agricultural High School —
¥6,050 per person (tax included) (Includes 2 drinks — alcoholic or non-alcoholic)
Tonight’s first plate Chef’s selection: 2 assorted appetizers
Tonight’s fish A delicacy made with fresh wild-caught fish — prepared using the day’s chosen cooking method
Tonight’s PIZZA Please choose 2 from Margherita, Shirasu (young sardines), or SEASON We use wheat produced by students at Chuo Agricultural High School in Ebina City: 「ユメシホウ」
Tonight’s PASTA Tomato cream pasta with blue crab — a popular dish we’ve prepared for many years OR Wagyu ragù meat sauce — made with miso from Izumibashi Brewery We slowly and carefully simmer the meat to fully draw out its savory flavor OR SEASON PASTA — please ask our staff for details
Tonight’s DOLCE — Our staff will describe today’s desserts —
¥6,480Impuestos incluidos
TOTTY SEAFOOD Course
Special course available Wednesdays and Fridays evenings only — featuring fresh seafood From 2 guests ¥5,500 (tax included) Includes 1 drink (alcoholic or non‑alcoholic) (The menu below is an example. Dishes may change depending on availability and season — please see our Instagram for current offerings.)
PIZZA • Seasonal Shizuoka sakura‑shrimp pizza — on dough made with “ユメシホウ” wheat from students at Ebina Central Agricultural High School
Acqua pazza with tonight’s fish Leftover sauce can be turned into risotto with a touch of yuzu kosho — made with large Hokkaido clams and tomatoes from Mr. Onoe in Ebina — *Main served family‑style on a large platter