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Savor Seasonal Flavors at a Hidden Bistro
Empfohlene Punkte
Auswertung
Japan Nutzerbewertungen3.11(1Einträge)Rezensionen
Speisekarte
This luxurious course features seasonal vegetables directly from farmers in Ibaraki Prefecture and gibier. The vegetables are grown organically, so they are rich in flavor and sweet, so please feel the quality of the ingredients. For the main course, you can choose from a selection of gibier meats such as Ezo-shika deer in addition to Ibaraki Prefecture's brand beef, Hitachiniku beef.
A luxurious short course featuring seasonal vegetables directly from farmers in Ibaraki Prefecture and gibier is now available for you to enjoy at your leisure! The vegetables are grown organically, so they are rich in flavor and sweet, so please feel the goodness of the ingredients. For the main course, you can choose from a variety of meats, including Ibaraki Prefecture's brand beef, Hitachiniku beef, and wild game such as Ezo-shika deer.
Short Course Anniversary Plan Recommended for those who wish to celebrate their anniversary in a casual manner! A luxurious short course featuring seasonal vegetables directly from farmers in Ibaraki Prefecture and gibier is now available for those who can enjoy it easily! The vegetables are grown with a focus on organic cultivation, so they have a rich flavor and sweetness, so please feel the quality of the ingredients. For the main course, you can choose from a variety of meats, including Ibaraki Prefecture's brand beef, Hitachiniku beef, and wild game such as Ezo-shika deer.
This luxurious course features seasonal vegetables directly from farmers in Ibaraki Prefecture and gibier. The vegetables are grown organically, so they are rich in flavor and sweet, so please feel the quality of the ingredients. For the main course, you can choose from a selection of gibier meats such as Ezo-shika deer in addition to Ibaraki Prefecture's brand beef, Hitachiniku beef.
Hitachino Nest Non Ale ※ Contains 0.3% Alcohol
This is an IPA with a good balance of fruity aroma and bitterness.
Spicy and refreshing flavor of green pepper
A floral aroma of chamomile with a hint of honey richness
Fruity aromas of pear and white peach, with a toasty and rich scent of brioche
A wine with a floral aroma, feeling a soft quality acidity and freshness.
Features a thick fruitiness and a well-balanced refreshing herb flavor reminiscent of passion fruit.
A sweet and ripe aroma reminiscent of dried persimmons, with a good balance of fruitiness and soft acidity. The finish continues with the scent of dried fruits and light spices.
The aroma of ripe red fruits, with a hint of spice and herbal nuances, followed by smooth tannins and a pleasant spiciness in the finish.
Sweet aroma of ripe plums and mature blackberries fills the mouth with an elegant taste and firm tannins.
WHITE or RED
~Grilled Ezo deer thigh meat~ This is high-quality thigh meat of Ezo deer sourced from ELEZO. It is characterized by its tenderness and the rich flavor of high-quality red meat, cooked for about 40 minutes.
This amuse-bouche features a financier baked with the blood of Ezo deer instead of egg whites, coated with badger fat, combined with the tartness of apple and the saltiness of prosciutto, creating a delightful texture and flavor experience.
Spear squid directly shipped from Ibaraki Prefecture is marinated in lime and combined with a citrus called Kanpei and cauliflower. The combination of textures and flavors makes this appetizer very interesting!
French toast made with brioche and lobster broth, finished with oil made from lobster shells.
This dish is finished to allow you to enjoy the taste of the game with a refreshing sauce made from seasonal vegetables and tomatoes.
This soup features a rich fermented mushroom base with fuki miso wrapped in fresh mushrooms. It is a soup that offers a delightful change in flavor.
The lightly grilled saury poêlé is finished with a sauce made from fennel. Seasonal mountain vegetables are served as a side.
A dessert inspired by sakura mochi, served with tapioca flavored with sakura leaves and a churro.
This is an ajillo made with organic vegetables from Kashimura Farm in Ibaraki Prefecture and white fish. It pairs well with both wine and beer!
A salad made with sliced Hasegawa Farm mushrooms and combined with Parmesan.
This dish features distinctive potatoes such as Grand Pechika and Shadow Queen, seasoned with oil and herbs, and combined with anchovy butter!
This dish features kombu-dried yellowtail paired with citrus fruits like mandarin for a refreshing experience!
