Puzzle by Petit Bateau

A selection of 5 cold dishes / We kindly ask for orders based on the number of people. This appetizer features seasonal ingredients beautifully arranged in 5 varieties. Each ingredient's flavor is carefully highlighted, making it a dish to enjoy both visually and on the palate.

From 2,860 yen, this carpaccio features seasonal fresh fish sliced to enhance the natural flavors. Finished lightly with olive oil and herbs, served with seasonal vegetables. A visually beautiful appetizer.

A piece of homemade smoked salmon gently smoked with cherry wood chips, capturing its rich flavor and aroma. It features a moist and smooth texture, making it a perfect match with white wine.

One skewer of grilled chicken heart, seasoned with herbs and breadcrumbs for a fragrant finish. This dish features a crunchy texture and the unique flavor of chicken heart, carefully cooked to perfection.

Carefully selected pork is slowly cooked at low temperatures to achieve a moist and tender finish. It has a refined flavor that brings out the umami of the ingredients, making it a popular choice as an appetizer.

Fresh white liver is carefully cooked and flavored with brandy. This homemade mousse has a smooth and rich taste that spreads beautifully. Please enjoy it generously spread on a baguette.

A classic appetizer made with a perfect balance of pork and liver, enhanced with fragrant herbs and spices. Enjoy the moist texture and rich umami.

A luxurious terrine made by layering rich Holo Holo bird and white liver, carefully cooked at low temperature. Enjoy the delicate and deep flavors slowly with wine. Serve with balsamic sauce.

A salad combining the refreshing aroma of cilantro and rich blue cheese. The balance of fragrance and saltiness is exquisite, making it a perfect match with wine. A popular menu item with a flavor that becomes addictive.

A colorful green salad made with plenty of fresh seasonal leafy vegetables. Enhanced with homemade dressing to bring out the flavors of the ingredients, it can be enjoyed as an appetizer or a side dish.

From 3,080 yen, we sear seasonal fresh fish to a fragrant finish, locking in its delicious flavor. You can choose from two different sauces depending on the season.

Carefully selected Ezo deer is finished as a moist and tender roast. A rich and flavorful sauce made by reducing Port wine (a sweet red fortified wine) enhances the delicate umami of the finely textured red meat.

This is a carefully roasted loin of high-quality Miyazaki Marumi pork. It features a fine texture and a delicate sweetness of fat, with flavors that gently spread in the mouth.

Carefully roasted Wagyu thigh meat, locking in its rich flavor. It features a moist texture unique to red meat and the natural taste of the meat that spreads in your mouth. Enjoy it with plenty of domestic wasabi.

Tender lamb chops are slowly roasted and finished with fragrant herb breadcrumbs. Crispy on the outside, moist and juicy on the inside. Rich aromas and flavors fill your mouth.

Tender braised cheek meat of Matsusaka beef, slowly cooked with red wine and aromatic vegetables. The melt-in-your-mouth texture and rich, deep sauce enhance the flavor of the meat.

Starting from 660 yen, we offer a selection of seasonal raw oysters. Enjoy the differences in flavor from various regions while savoring the freshness and umami of the ingredients.

A dish featuring French white asparagus wrapped in the poppable texture of tobikko. Enjoy the complex and deep flavors as the aroma of the smoked salmon and the umami of the firefly squid blend with the richness of the melting egg.

Firmly boiled to the core, the sweetness of French white asparagus is drawn out. The rich homemade hollandaise sauce (warm mayonnaise sauce) elegantly enhances its juiciness in this dish.

Crispy spring roll skin and crunchy, popping millet. A finger food to enjoy two different textures in early summer.

A refreshing salad perfect for early summer, combining juicy water eggplant and sweet fruit tomatoes. Enjoy the natural texture of the ingredients and the refreshing acidity.

A hearty salad with plenty of vegetables (serves about 2). The star of this special salad is the 'homemade tuna' that has been slowly simmered in oil, capturing its umami to the fullest. Enjoy the moist texture and rich flavor of the carefully prepared homemade tuna, ideally paired with wine.

Enjoy the unique crunchy texture of seasonal 'Kintoki squash' slowly roasted to enhance its sweetness. We serve the fragrant roasted Kintoki squash accompanied by the rich aroma of summer truffle, heralding the arrival of early summer.

Tender baby squid is filled with a flavorful stuffing and roasted to perfection. The finishing lemon butter sauce adds freshness and richness, enhancing the umami of the sea.

Pan-seared scallops starting from 1,430 yen

A potage made by carefully pureeing the gently sweet winter melon, finished to a smooth texture. Topped with fragrant smoked scallops, adding depth and aroma.

From Mont Saint-Michel, France

The small sweetfish is grilled to a fragrant crisp with its scales, paired with a green sauce that highlights the thickness and aroma of moromorokai, along with a homemade vinaigrette. Enjoy the contrast of the crispy texture and gentle umami, along with the refreshing sauce.

Freshly caught Hokkaido shishamo wrapped whole in a spring roll and deep-fried to a crispy perfection. The male is elegantly paired with purple shiso and chrysanthemum, while the female is wrapped with mint for a refreshing flavor. Enjoy the two distinct tastes that highlight the individuality of both the male and female.

Sautéed simple French chanterelle mushrooms with olive oil and shallots, bringing out their rich flavor and aroma. This dish features a rich taste that spreads in the mouth and a crunchy texture.

We sautéed French cepe mushrooms, known for their rich aroma and deep umami flavor, simply with olive oil and shallots. The juicy and abundant flavor spreads throughout your mouth.

Sautéed French trumpet mushrooms, characterized by their rich umami and subtle smoky aroma. This dish has a simple yet profound flavor that pairs excellently with wine.

We finished the Brussels sprouts, quickly deep-fried at high temperature, with a slightly strong salt flavor. The outside is fragrant, while the inside spreads sweetness, creating a contrast of bitterness and saltiness that pairs well with wine.

Rare morel mushrooms that herald the arrival of spring are gently steamed with aromatic vegetables. This dish brings out the deep aroma and concentrated umami of the mushrooms, resulting in a delicate and high-quality flavor. It pairs well with wine and is a seasonal special.

A terrine baked with sticky taro and gently sweet sweet potato layered together. Lightly seasoned with five spice powder, it adds a depth of aroma. Paired with a fragrant sautéed foie gras on the surface, you can enjoy the contrast of the earthy flavors of root vegetables and the rich umami.

Boiled to the core, bringing out the natural sweetness of the asparagus. The aroma of Parmesan in the scrambled eggs and black truffle maximizes the umami, making it a luxurious dish for early spring.

The quail from Spain is stuffed with fragrant butter rice and slowly roasted. The savory flavor of the beautifully roasted quail is complemented by a sweet and rich Madeira sauce.

Juicy duck breast coated with the flavors of honey and coconut, grilled to perfection. The sweetness and aroma harmonize exquisitely, enhancing the deliciousness of the duck meat.

Fresh and sweet new onions are slowly roasted at low temperature. The moisture is evaporated while concentrating the umami, resulting in a melt-in-your-mouth texture. Finished with rich truffle, this dish combines the earthy aroma with the natural sweetness of the onion, creating a simple yet profound plate.

The creamy flavor of Canadian sweetbreads is enhanced by the aroma of orange. The crispy texture on the outside and the delicate sweetness that overflows from the inside come together pleasantly with the citrus acidity.

Lightly battered beignet made with fukinotou, a wild vegetable that heralds spring. Enjoy the lingering bittersweetness that unfolds with each bite.

Thick Donko shiitake mushrooms and large oysters. The appetizing flavor of garlic butter strongly enhances the rich tastes of the sea and mountains, leaving a luxurious aftertaste.

A salad with the slight bitterness of endive and the salty flavor of blue cheese, creating a refined taste. Simple yet with depth of flavor, it is a perfect dish to start your meal.

A cold appetizer featuring seasonal Toyama firefly squid as the main ingredient, paired with the world's smallest pasta, couscous. The tabbouleh, accented with various spices, vividly enhances the rich flavor of the firefly squid's liver.

This dish features carefully flaked salted cod combined with potatoes to create a smooth brandade. The moderate saltiness is complemented by a hint of spiciness and aroma from French chili pepper, adding depth to the flavor. It is finished with a crispy gratin top, making it a perfect match for white wine. This warm dish can also be enjoyed as an appetizer.

Whole mandarins infused with syrup, gently cooked to retain their juicy acidity. Served with fragrant vanilla ice cream, this dish is refreshing and luxurious.

1,760 yen - Chocolate, Matcha, Chestnut... Half & Half, etc.