TAKASEGAWA
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Assorted dishes using mainly seasonal ingredients Contents will change sequentially. Please enjoy seasonal ingredients.
(breast sashimi, thigh tataki, raw liver, gizzard) *Contents may vary depending on availability
Fresh chicken breast mixed with a special yukhoe sauce, served with a rich egg yolk for you to enjoy.
Made only with male Omi Jidori chickens, full of texture and flavor
A popular menu item since before the relocation, this island pork hamburger is a juicy dish made without any fillers.
There is no odor at all since it has not eaten grains or grass. This might change your concept of beef tongue.
※It takes about 30 minutes to prepare, made with free-range chicken and organic eggs. Uses organic, pesticide-free rice and water from Somei.
Tai mixed with special sesame sauce and carefully prepared dashi
Can also be taken as a souvenir.
No heavy cream used; it's light and refreshing with just eggs and cheese.
[France] Champagne (100% Chardonnay)
[France] Loire (100% Chenin Blanc)
[France] Burgundy (100% Chardonnay)
[France] Alsace (100% Riesling)
[France] Languedoc (100% Chardonnay)
[France] Languedoc (100% Picpoul)
[France] Burgundy (100% Pinot Noir)
[Germany] Ahr (100% Spätburgunder)
[France] Languedoc (Carignan 40% Syrah 20% Mourvèdre 20% Grenache 20%)
[France] Bordeaux (Merlot 90% Cabernet Sauvignon 10%)
[France] Côtes du Rhône (Grenache 70% Syrah 15% Carignan 15%)
Junmai Ginjo (Murakami City, Niigata Prefecture)
Special Junmai (Shibata District, Miyagi Prefecture)
Junmai (Fushimi, Kyoto Prefecture)
(Heartland)
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