GARA KITCHEN

★ A fluffy and melty omelette made with plenty of fresh sea urchin! ★ It's a limited time offer, so come quickly! (^O^)／ Pair it with white wine for a perfect match!

GARA KITCHEN's specialty ~ Cozy and Melty ~ Enjoy a warm and happy time with GARA's mellow red wine and gooey cheese fondue (((O(≧▽≦)O))) ● Small (serves about 2) 2,800 yen (excluding tax) ● Large (serves about 4) 4,500 yen (excluding tax)

From 600 yen (excluding tax)

One of the world's three great blues, the king of blue mold types!! It is the oldest cheese in France, made only from sheep's milk. The contrast of the bright green mold against the pure white, buttery milk is beautiful, and it has a unique aroma that is creamy and smooth. It has a nutty, toasty flavor and aroma.

It has a flavor similar to Stilton, with a brownish-gray rind. The interior is characterized by being colored a vibrant orange with a natural plant-based dye called annatto. The blue mold is evenly distributed, and the texture is slightly moist, giving it a rich and creamy feel. The saltiness is quite pronounced. It has a toasty, nutty flavor with some sweetness, resulting in a very well-balanced taste.

An arranged cheese formed by alternating layers of cream cheese and mild blue cheese. It is surprisingly easy to eat, with only a moderate umami and flavor remaining, making it hard to believe that it contains blue cheese. It can be enjoyed with honey for a sweet treat, but it also pairs well with sparkling wine or light red wine on its own.

A hard type of cheese that is most familiar to Japanese people who came during the Edo period. The young type is creamy with a buttery flavor and is easy to eat, while long aging brings out flavors reminiscent of caramel, brown sugar, sea urchin, and karasumi (dried mullet roe). The granules on the cut surface are crystals of umami components, and when eaten with a gritty texture, the umami spreads throughout the mouth.

A hard type of Mimolette with a vivid orange color that catches the eye, so much so that it can be mistaken for a carrot. The distinctive orange color comes from the natural annatto pigment derived from the seeds of the achiote tree. The younger aged type is soft, milky, and easy to eat, while as it matures, it develops a flavor reminiscent of delicacies like 'karasumi' and miso.

A white mold cheese with a velvety thin rind, the inside is finely textured and pure white. It is characterized by its smooth texture. When slightly aged, it becomes soft and creamy at the edges, providing a pleasant melt in the mouth along with a light acidity and flavors reminiscent of mushrooms. This white mold cheese, originating from a monastery, pairs exceptionally well with the same French champagne.

This is the second son of the Buri three brothers, a cheese with a rich, masculine flavor full of wildness. It has a strong saltiness and the unique richness and umami of Muran, offering a powerful and distinctive taste. It has a bit of a quirky character, but is solid and has a wild, attractive charm like a handsome man.

The dough made with added cream is rich and creamy, with a smooth melt-in-the-mouth texture that is easy to eat without any strong flavors, while still allowing you to enjoy a solid milk taste. The high-quality pepper sprinkled on the surface adds an accent.

A wash-rind cheese born in the Burgundy region. As it matures, its orange color deepens, it becomes glossy, and its surface becomes sticky. The unique aroma is strong, but when you taste it, it is mild and creamy. When it is aged to a gooey consistency, its deliciousness increases even more.

An unusual smoked cheese based on cream cheese. Its aroma is not overpowering, and it pairs well not only with beer but also with wine. It's a versatile item that comes in handy when you need something extra.

It began in 1872 when a small cheese maker in New York produced it. The smooth texture and rich flavor, combined with a refreshing acidity, make cream cheese loved in various scenes, such as in cakes, appetizers, dips, and spread on bread.