Help yourself to as much of your favorites as you like

There are plenty of Food that can only be enjoyed à la carte!

This dish takes the Japanese dish "Katsuo no Tataki" (seared bonito) and incorporates Italian elements into its presentation.
The slightly spicy kick of the horseradish cream pairs perfectly with the bonito from Kesennuma!
 

Eight-color shiitake mushroom cutlet with soft-boiled egg Milanese

Yairo shiitake mushrooms from Niigata Prefecture are thick and have a delightful texture.
We've prepared it as a luxurious cutlet!
Enjoy it with plenty of our homemade soft-boiled egg sauce.
 

Deep-fried conger eel with prosciutto soup

Large conger eels are deep-fried to a fluffy texture on the inside and a crispy texture on the outside.
To finish, we pour a clear soup made with vegetables and prosciutto over the dish before serving.
 

Tagliatelle with Japanese Black Wagyu Beef Bolognese

Made with plenty of homemade Bolognese sauce
We serve it with flat pasta, which pairs perfectly with the meat sauce.
For the finishing touch, mix in the cheese while it's still warm and enjoy.
 

Lobster Chitarra

This pasta dish features a rich tomato-based sauce and is generously topped with half a lobster.
We use chitarra, a slightly thicker pasta that has a chewy texture and pairs well with sauces.
 

Aichi beef fillet, grilled over charcoal

The fillet steak has just the right amount of marbling and is incredibly tender.
We will prepare it simply by grilling it over charcoal.
Please enjoy it with the beef jus sauce.
 

Mont Blanc

Autumn is definitely the time for Mont Blanc!!
This is a must-try for dessert.
Our Mont Blanc cream has a rich flavor,
Because it's thinly piped, it melts in your mouth and is so delicious you'll want another bite right away.
 

Nagano Purple Coupe

Recommended for those who want a light and refreshing finish.
This product uses Nagano Purple grapes to their fullest potential.
This dessert features red grape jelly, Nagano Purple grapes, vanilla ice cream, and is finished with granita and mint.

 
 
Please make your reservation here.
The menu is here