DAS ALLDAY ORTO
THE ALLDAY ORTO
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A new sensation café to enjoy in various scenes
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Starting set includes bruschetta and your choice of one drink from our drink menu, minimum order of 2 additional items.
Using Ureshino Japanese Black Tea from Ota Shigeki Tea Factory in Saga Prefecture.
This is a tea latte made with Kyushu milk combined with Ureshino black tea from the Ota Shigeki Tea Factory in Saga Prefecture.
Using Kuronamiko Tea from Asakura City, Fukuoka Prefecture.
This is a fragrant chai made with homemade syrup combined with Ureshino Japanese black tea.
This is a luxurious matcha milk made with Yame matcha from Hoshino Tea Garden.
This is a refreshing soda made with Yame matcha from Hoshino Tea Garden and lemon.
This is a soda made with strawberry ice using Amaou and plenty of mint.
This is a homemade cola made with several types of spices.
This is a homemade ginger ale made by slowly simmering spices and ginger.
Domestic, additive-free, 100% straight fruit juice of Shiranui, Hyuganatsu, Campbell Early, Shinano Gold, and Amaou in five varieties
A West Coast style pale ale made with a large amount of hops, originating from England.
Rough flavors of Nelson grapes, Centennial grapefruit, and lemon.
Using lemons from Iwasa-san in Munakata City, Fukuoka Prefecture. *Seasonal limited
Uses Yame matcha from Hoshino Tea Garden
A seasonal cocktail made with lime, mint, and strawberry syrup
Homemade ginger ale and beer
Homemade ginger ale and whiskey
Uses homemade craft cola
A sparkling wine with fresh and lively fruitiness of lemon and lime, and a refreshing effervescence.
Packed with the flavors of fresh fruits like blueberries and blackcurrants. The mouthfeel is smooth and charming.
A gulpable wine from Obuse Winery in Nagano Prefecture, primarily made from Alicante grapes.
Fruity aromas of pineapple and apple, 100% Chardonnay.
A dry wine with fruity flavors reminiscent of Japanese citrus fruits like Hyuganatsu and Bankan, featuring a slight bitterness and a crisp, refreshing aftertaste.
This is a pork miso soup flavored with curry and ginger, using the whey from making mozzarella cheese.
A simple potage of grilled eggplant and soy milk, accented with spices and almonds.
Moist and crispy fried potatoes, coated with spices.
On toasted baguette, topped with creamy cheese and roasted tomatoes.
A dip made with semi-dried tomatoes and cream cheese, fragrant with herbs.
Crispy and gooey mozzarella with fragrant bagna cauda sauce.
Crispy and juicy mushroom fritters with a rich cheese coating.
Dome-shaped lettuce salad layered with prosciutto, served with yogurt and beet dressing.
Sliced fresh mushrooms served with almonds and seasonings.
A salad with seasonal citrus and tomatoes with creamy mozzarella.
This focaccia, supervised by Pain Stock, is filled with spicy meat sauce and cream cheese.
Open pita bread, a plate menu for one person.
This is a creamy lasagna made with plenty of mozzarella.
A chicken breast cutlet topped with mozzarella and prosciutto, then baked in the oven.
This is a gratin made with sausage and potatoes.
This is a dish with homemade burrata topped with a special meat sauce.
This is a warm soup noodle with a rich soy milk broth flavored with mushrooms.
This is a cold mixed noodle dish that is eaten with chicken and spiced yogurt, giving it a salad-like feel.
Onion and salami, mozzarella. This is a flatbread supervised by Pain Stock.
Pineapple and marshmallow. This is a flatbread supervised by Pain Stock.
A plate of today's three types of cheese. Please use olive oil, salt, black pepper, and honey to your liking.
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