The menu changes depending on the ingredients of the day. Please note. [Antipasto] An example ・Shiranukacho Rakuesha milk-filled mozzarella cheese ・Choshi red sea bream carpaccio with tapnade sauce ・Italian veal "Ichibo" low temperature cooking carpaccio Mimolette cheese ・Tochigi extra thick green asparagus grill Mascarpone and Akane Bijin egg dip [Carne ] Example ・ Yamagata Japanese black beef “Misuji” charcoal grilled red grapes and fresh pepper sauce [Pasta] Example ・ Large clams from Hokkaido Vongole Rosso Fruit tomato

You can choose your favorite appetizer, hot dish, and main dish one by one. <Appetizer> Example • Katsuura yellowtail ~ Carpaccio Horseradish • Hokkaido Shiranuka Mozzarella ~ Nagano Shine Muscat Parese • Low temperature cooking Duck roast ham ~ Insalata Herb vinaigrette Choshi clam ~ White wine steamed Herb butter <Main> Example • Yamagata Pork shoulder loin ~ Mushroom umami Duxel sauce ・ Hakodate white soy ~ Poiré North Sea clam chowder sauce ・ Carefully selected Japanese black beef "Ichibo" ~ charcoal grilled fresh pepper sauce <Pasta> example ・ GRIP classic Pomodoro fresca ~ Aiko tomato Fermented butter / Choshi Sea bass and garland chrysanthemum ~ dried mullet peperoncino Coffee/Tea This is an example as it may change depending on the availability of ingredients.

《 Antipasti 》
高知産 寒ブリと菜の花のタルタル
〜オリーブとケッパーのタップナード〜

《 Soup 》
益子産 金時人参のポタージュ

《 Pasta 》
鴨ラグーと小カブ・春菊のクリームソース

《 Main 》
牛ブリスケ 1/2 day's 蒸し焼き
〜マスタードグレイビーソース〜

《 Dolce 》
パンナコッタ

《 Coffee or Tea 》
コーヒー/ 紅茶

You can decide what to eat after your visit.

■Kumquat and foie gras butter bruschetta from Miyazaki ■Seared Spanish mackerel from Sanriku, marinated mountain udon and new burdock ■Grilled thick white asparagus from Saga, Mimosa with Akane Bijin egg and mimolette cheese ■Sakura sea bream vapore from Sanriku Asari and rape butter sauce ■Carefully selected A5 Charcoal-grilled Yamagata beef thigh with butterbur balsamic sauce ■ Tokushima-produced spring shiitake mushrooms cacio e pepe Fresh pasta kneaded with whole grain Chitara ■ Olive oil panna cotta Miyazaki-produced Hyuganatsu Maldon salt ■ coffee/tea

※ Wine pairing to go with the course is also available for 4,000 yen We have it available!

■ Pea panna cotta scallop tartare ■ Salt-grilled first bonito from Choshi, charred garlic aioli ■ Manabe Farm green asparagus salad from Kagawa prefecture Akane Bijin egg and mascarpone cheese dip ■ Shizuoka new mushroom and pork cheek confit Sansho balsamic ■Carefully selected A5 Yamagata Obanazawa Wagyu beef thigh, charcoal-grilled, butterbur parched salsa verde■Firefly squid from Toyama, extra-thick spaghettoni, anchovy bread crumbs■Basque cheesecake, aged salt ricotta cheese from Shiranuka Town■coffee/tea

Wine pairing to go with the course is also available for 4,000 yen Masu!