One day's course menu (example) ◎Appetizer◎ Homemade roast pork green salsa ◎Salad◎ Local green salad Original dressing made with Awaji new onions and organic shiso leaves ◎Pasta◎ Please choose your favorite◎ Tokushima bok choy and small shrimp peperoncino Kochi eggplant and slowly simmered domestic beef bolognese +300yen ◎Dolce◎ Tea mousse Coffee / Tea ◇The menu is an example◇

One day's course menu (example) ◎ Appetizer ◎ Fresh fish carpaccio delivered directly from the source with lemon vinaigrette ◎ Salad ◎ Local green salad with original dressing made from Awaji new onions and organic shiso leaves ◎ Pasta ◎ Simple! Tokushima tomato pomodoro fresca ◎ Main ◎ Hokkaido beef sirloin roasted with Chaliapin sauce ◎ Dolce ◎ Black tea mousse Coffee / Black tea ◇The menu is an example◇

In March, we're celebrating "Mimosa Day" with a special wreath salad!

This March wreath salad is inspired by the mimosa, a flower that heralds the arrival of spring. It's layered with seasonal ingredients, including forest chicken breast, smoked salmon, Shiranui cherry blossoms from Fujikawa Orchard, rape blossoms, and uruy. The mimosa arrangement instantly brightens up your table with spring colors.

・Mimosa wreath salad
・Bread
・Dessert
・Coffee or tea

Each person must order at least one dish and one drink.

Sample Menu / Example

◎Appetizer◎
Rillette of Choshi Pacific Saury and Daikon Radish
Caprese with Mozzarella Cheese and Figs from Shiranuka, Hokkaido
Poached Hamachi from Kagoshima with Root Vegetable Caponata

◎CARNE◎
Roasted Salted Koji-Marinated Duck with Shine Muscat Sauce

◎PASTA◎
Pomodoro Fresca with Fruit Tomatoes from Kashiyama Farm

◎Dessert◎
Crème d’Anjou

Coffee/Tea

◇This menu is just one example◇

Today’s Menu / Sample Menu

◎Appetizer◎
Assorted Appetizers
・Bruschetta with Kochi-grown figs and cream cheese
・Iwate-grown octopus and olives marinated in avocado oil
・Chicken with plenty of root vegetables & honey mustard

◎PASTA◎
Rigatoni with Perilla and Anchovy Pepperoncino Cream Sauce

◎CARNE◎
Polpette made with Hokkaido free-range “Doro-butan” pork in a mushroom pomodoro sauce

◇This menu is just one example◇

Today’s Menu / Sample Menu

◎Appetizer◎
Assorted Seasonal Appetizers
・Rillette of Choshi-grown Pacific saury and daikon radish
・Hamachi and sudachi ceviche
・Salad of organic beets, myoga ginger, and red onion

◎CARNE◎
Polpette made with Hokkaido free-range “Doro-butan” pork, served with a mushroom and pomodoro sauce

◎PASTA◎
Rigatoni with a creamy sauce featuring smoked bacon and zucchini

All-You-Can-Drink Menu
・Suntory Premium Malts
・Natural Wines (Red/White)
・Lemon Sour
・Kaku Highball
・Various Cocktails
Cassis / Peach / Passoa / Gin
Mixers
Soda, Orange Juice, Ginger Ale, Coke
・Non-Alcoholic
Orange Juice / Ginger Ale / Coke / Iced Tea / Oolong Tea

◇The menu is for illustrative purposes only◇

Appetizer: Homemade roasted ham and green salsa of summer vegetables Salad: Green leaf salad with linseed oil and tahini dressing Pasta: Please choose your favorite pasta. 1. Ibaraki bok choy and scallop peperoncino 2. Kochi eggplant and domestic beef bolognese (+300 yen) Dolce: Panna cotta Coffee or Tea: Coffee / Tea ◇The menu is an example◇