DEEP

This is a Caprese made with ripe tomatoes from Shizuoka Prefecture. Please enjoy the seasonal flavor.

Rich in zinc acid and guanylic acid, it contains twice the serotonin (happiness component) of regular mushrooms. This seafood risotto is designed to intentionally break down the cells of umami components by freezing, enhancing the flavor even more.

Regular size: 950 yen, these are vegetable sticks made from carefully selected fresh vegetables.

Regular size: 1050 yen. This salad uses Italian raw prosciutto, one of the world's three great hams. It is a dish where you can feel the saltiness of the prosciutto and the sweetness of the vegetables.

Regular size: 1150 yen. Made with several types of leafy vegetables and seasonal vegetables. Seasoned with non-oil dressing, olive oil, Italian rock salt, and black pepper. This is an exquisite salad designed to enhance the sweetness of the vegetables.

Regular size: 1200 yen. We use more than 10 types of carefully prepared seasonal vegetables as the main ingredient, all sourced from Japan. The sauce is a unique blend of traditional anchovy sauce and fresh cream, making it easy to coat the vegetables.

Regular size: 700 yen. This is a garlic toast made with soft French bread, spread with homemade garlic sauce made with butter instead of margarine.

Regular size: 1050 yen. This oil stew is made only with pancetta, salt, olive oil, and carefully selected vegetables. To enhance the ingredients, garlic is not included.

Regular size: 1200 yen. The saltiness of the prosciutto and the sweetness of the fruit are combined to enhance the flavor.

This is a fresh salsiccia made from the rare black pig, Kuroganepork, which was raised on Anno sweet potatoes, combined with KAZUGORO from Amami. It is rare to find a salsiccia that produces this much meat juice.

Regular size: 1150 yen. This is an oil stew seasoned only with olive oil and rock salt, featuring mussels, clams, shrimp, and other seafood. To enhance the ingredients, garlic is not included.

Regular size: 2300 yen. This dish is designed to let you experience the umami of domestic vegetables, intentionally made without using butter. It features domestic beef cheek braised for about 6 hours with red wine, veal stock, tomato concentrate, onions, celery, and other domestic vegetables, along with salt and honey.

A unique cooking method that allows you to feel the scent of the shore, using a whole fish for a different take on aquapazza. It is filleted into three pieces for easier eating from a woman's perspective, and the bones have been removed. This is a carefully crafted dish seasoned with seafood, white wine, and honey without adding water.

Carefully cooked to make the scales stand out. The sauce is made using our homemade clam broth with Hokkaido butter to create a beurre blanc sauce.

To maximize the sweetness of the high-quality meat, we marinated it in lemon herbs (honey, olive oil, oregano, etc.) and focused on achieving a center temperature of 60 degrees (rare).

Margherita made from scratch. It is topped with 1.5 times the amount of cheese typically used in restaurants. Enjoy the sweetness of the homemade tomato sauce.

This is a pizza that beautifully defies the expectations of those who think that apple and blue cheese do not go together. The moderate saltiness of the blue cheese and the sweetness of the apple are perfectly harmonized in this dish.

This is a pasta dish made with seasonal vegetables, chili peppers, and Grana Padano cheese.

The homemade tomato sauce, thickened with a lot of onions after evaporating the moisture, does not drip after it clings to the pasta. The richness is enhanced with cheese, and the saltiness of our recommended pancetta pairs perfectly!

This pasta is calculated with the umami components of clams (succinic acid) and tomatoes (glutamic acid).

A dish that transforms tomato pasta with pancetta into seafood. It is a pasta that combines the flavor of homemade tomato sauce with the umami of seafood.

This dish was featured in a national food magazine. By heating lemon juice, we evaporate the acetic acid and season it with salt. This is a rare pasta that can only be enjoyed at our restaurant, completed at the moment the customer mixes in the sprinkled grated cheese.

A carefully crafted sauce cooked below 60 degrees, where the protein in the chicken eggs coagulates. By mixing in meringue, just the right amount of air is incorporated into the fresh pasta and sauce, resulting in a fluffier texture. The fragrant aroma of truffles. A proud dish of our restaurant.

This dish is made with a generous amount of 5 carefully selected cheeses and finished with milk from Kumamoto Prefecture. Enjoy the rich flavor of cheese.

We combined the beef cheek, which has been simmered to the point of falling apart, with our special red wine and our recommended fresh cream. This dish also offers a delightful texture with ingredients like king oyster mushrooms and burdock.

This is dried pine mushroom. Please enjoy the rich aroma and flavor.

A combination of aged black olives and green olives with a moderate bitterness.

These are potato chips that are thicker than typical potato chips.

A mix of nuts, potato chips, and kiss chocolate.

An assortment of Camembert cheese, blue cheese, mimolette, and mascarpone.

Standard size: 850 yen, 58% cocoa, unsalted butter, fresh cream, rum, etc., carefully heated in a double boiler with 50-degree warm water, then cooled and solidified into raw chocolate. This homemade raw chocolate melts in your mouth. It is a perfect dish for dessert or as a snack.

This is a Paris soft French toast that has been soaked in our original seasoning liquid for a full day, allowing the flavor to thoroughly penetrate. It takes a little time to cook slowly.

This exquisite smoothness does not leave marks even when a spoon is inserted.

Regular size: 1500 yen. A seasonal fruit platter based on melon, apple, and orange. Please let us know when there is a guest of honor, such as for a birthday. We will provide a dessert plate as a service from the restaurant.

This is an egg roll made by adding dashi until just before it can be rolled.

We procure fresh, carefully selected vegetables such as heavy, beautifully cut lettuce and vibrant, firm tomatoes, which were auctioned at the produce market that morning, from a greengrocer in Sawara Ward. The source of exquisite salad lies in the ingredients.

Fresh fish caught in the morning are sourced from a fishmonger located in Chuo Ward. We use carefully selected ingredients from a trusted expert, characterized by minimal rigor mortis, clear eyes, vibrant gills in a beautiful red color, and more.