matsu FUDOUMAE

I encountered it on a food sourcing trip last month!!

Served with homemade ponzu jelly

This cold pasta made with Okasan's tomatoes from Tochigi Prefecture, which have the best balance of sweetness and acidity in this season when it doesn't get too hot, is one of Matsu's proud dishes!!

(Spring Limited Menu) Seasonal French white asparagus has a milky flavor

It is a popular dish.

Crispy and plump fried oysters from Hiroshima, served with salt and paired with wine or sake!

A daily potage soup made with seasonal ingredients, it warms you up!

Goes well with wine!

Grilled saba is charred to bring out its aroma, and it is generously topped with a sauce made from fresh fruit tomatoes and basil.

Cooked at low temperature for a moist and tender finish. Enjoy with grain mustard.

The exquisite combination of cream cheese, miso, and iburi gakko!

This is octopus from Rumoi that the chef has been directly sourcing since he liked it during his visit to Hokkaido. It is simply prepared, allowing the flavor of the tender yet firm meat to shine through.

The liver is finished with low-temperature cooking. There is no unpleasant smell, so those who like liver, as well as those who do not, can enjoy it deliciously.

It is simple but delicious!

When eaten together, it becomes mild. It goes well with alcohol!

This is a pickle with a mild sourness. It is a popular item among repeat customers.

The sweetness of scallops and cabbage, and the flavor of karasumi. A light yet umami-rich appetizer.

A classic Italian dish that pairs well with both wine and sake! The umami from aging is irresistible.

You can enjoy a variety of vegetables all at once! Please enjoy it with the gentle-tasting carrot dressing that is very popular for lunch.

The chef's original warm cheese sauce is generously drizzled over the salad as a dressing and finished with Parmesan cheese. The sauce coats the salad, making it highly recommended for cheese lovers!

The type of fish is up to the staff. It is seasoned with 3-year brewed soy sauce salt from a long-established soy sauce shop founded in the Edo period facing the Seto Inland Sea.

This is a hearty dish. It is recommended for those who want to eat a lot of meat.

Dip the croquette filled with plenty of cream into a slightly spicy original sauce. Additional piece 310 yen

Enjoy the hot four types of cheese served on a hot plate, scooped up with a spatula along with crispy bits. Feel free to have it with baguette. 130 yen

The rich squid ink sauce is great as a pasta sauce, but please be sure to savor the sauce itself. It's also good for dipping bread!

It is a size that can be eaten with a sense of snacking. The homemade meat cream sauce is exquisite!

Stewed beef tripe is a representative offal dish from central and northern Italy. The tender stewed tripe is cooked in a slightly spicy tomato sauce.

The coating of Parmesan cheese is crispy and fragrant! Squeeze some lemon on it! The freshness of the ingredients is key!

Pasta volume 80g / 800 yen, 120g / 1,000 yen

Pasta volume 80g / 800 yen, 120g / 1,000 yen

Pasta volume 80g / 900 yen, 120g / 1,200 yen

Pasta volume 80g / 800 yen, 120g / 1,000 yen

Pasta volume 80g / 850 yen, 120g / 1,100 yen

Pasta volume 80g / 850 yen, 120g / 1,100 yen

Happy pasta with seafood broth and tomato sauce. Volume: 80g / 950 yen, 120g / 1,300 yen

Simple and allows you to fully enjoy the tomato sauce. The creamy flavor is also recommended for children. Pasta portions: 80g / 850 yen, 120g / 1,100 yen

The karasumi clings well to the pasta, creating an addictive deliciousness. Pasta volume: 80g / 900 yen; 120g / 1,200 yen

The richness of eggs and Parmesan cheese is irresistible! We also offer a version without black pepper for children. Pasta portions: 80g / 850 yen, 120g / 1,100 yen

This is a risotto with a gentle flavor of clam broth. 80g / 850 yen, 120g / 1,100 yen