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[Second Tier] ◆ A colorful assortment of Gifu French cuisine
Hida beef cooked at a delicate temperature, tomato farci, and seasonal vegetables cooked to bring out their flavor.
Akebono ham from Gujo, a tributary of the Nagara River, is flavorful and mellow.
Every dish is palpable with the chef's love and skill.

[First Tier] Ayu Confit and Ayu Pilaf ~Served with Moriguchi Pickles~
Ayu Confit is made with sweetfish from Gifu Prefecture, slowly cooked for 8-10 hours using French cooking techniques.
It's so tender it falls apart right down to the bone, bringing out the fish's natural, delicate flavor.
The special pilaf, made with a generous amount of this confit, cooked with walnuts and wild vegetables, is addictively fragrant and rich.
The refreshing flavor of the moriguchi pickles perfectly complements the overall taste.

Enjoy a special experience aboard a boat on the Nagara River, experiencing the charms of Gifu with all five senses.
The "French Ayu Two-Tiered Bento" is a touch of Gifu hospitality, adding a special touch to your journey.

*A drink menu is also available.>>Drink Menu