Que

A plate of selected cold dishes recommended by our restaurant. The assortment is ordered based on the number of people.

A colorful appetizer combining homemade roast ham Jambon Blanc, fresh cheese, and strawberries.

Gently confit the oysters and pair them with a ravigote sauce that has a tangy flavor and the umami of salt koji.

Octopus and rapeseed marinated with citrus for a refreshing taste, served with a soup infused with the aroma of shrimp.

Reviving the popular monkfish liver terrine from last year with an upgrade. Enjoy the rich flavor of monkfish liver while changing the taste with pickled shallots in white miso.

A highly fragrant tataki of bonito, inspired by the famous grilled chicken of Miyazaki, with a sharp new onion sauce and the acidity of myoga pickles.

Carpaccio made from the tender Tokachi beef. Served with a gribiche sauce, which is an egg-based sauce similar to tartar sauce.

This is also a revival menu from last year. It is simple yet full of delicious seasonal flavors.

A simple sauté quickly cooked with rich-flavored Marsala wine and butter. This is the first menu item created by our young staff, so please enjoy.

Seasonal white asparagus boiled until sweet and quickly grilled over charcoal. Served with a tangy egg-based sauce. *Available from Italy's Veneto or France's Loire.

This is a signature dish of Que. Please enjoy the characteristic fluffy and round omelette.

Fried Sayori, also known as the herald of spring fish. Wrapped in burdock for a textural accent. Served on a bed of eggplant and broccoli hummus.

We serve the rare French Guinea fowl as a Cordon Bleu, a beloved French home-cooked dish. It is similar to a ham cutlet with ham and cheese stuffed inside.

This is female beef raised by a few farms in Inabe City, Mie Prefecture. The annual shipment is very limited, so it does not have a rank, but it is said to be as tender and rich in fat as A5 rank beef. The producers are very particular about their methods, even managing vitamins meticulously. It is hard to taste this elsewhere, so please try it.

This pork is a rare meat with an annual shipment of about 300 heads. The noteworthy point is the fat, which is even more flavorful than the meat itself. There is a limited supply available each week, so please place your order early.

This is a pie wrapped around rabbit mixed with offal and cognac, and rolled with rapeseed mousse before being baked. Rabbit is one of the game meats that has very little gamey flavor and is easy to eat, so be sure to try it on this occasion.

A simple oil pasta that captures the flavors of rapeseed blossoms and sakura shrimp, finished with clam broth to evoke the feeling of spring.

Seafood pasta in a tomato sauce infused with the umami of clams and the acidity of tomatoes.

A cream sauce mixed with aosa, extracted from the umami of kombu and niboshi, combined with thick pici pasta. Enjoy the flavor gradient created by mixing ikura and butter.

Pasta made with a paste slowly simmered with only new onions and anchovies. This pasta allows you to fully enjoy the sweetness of the onions. This is also a menu item created by a young staff member for the first time.

A sweet risotto made by slowly simmering seasonal white asparagus. The asparagus is a must-order.

A classic tasting firm pudding with rich caramel * Limited quantity

Using the freshest ingredients such as Setoka, Dekopon, and Shiranui, depending on the season.