BE-WAVE

Thank you for waiting! We have lifted the ban on game in Kabukicho! (Available from Wednesday to Sunday only.) Roast Ezo deer from Nemuro with red wine poached pear (core ball) 1,600 yen, domestic wild boar roast with braised purple cabbage (thigh meat) 1,600 yen, Canadian pheasant thigh confit with sautéed cep mushrooms (porcini) 1,300 yen, assorted game platter of three types 1,900 yen, red wine braised deer, boar carbonnade - beer braised - roast pheasant breast.

Inside the crispy baked tart shell, there are thick Hiroshima oysters and large nameko mushrooms sautéed. According to the chef, please 'break' the tart shell and mix it on the plate while enjoying. The rich and happy aftertaste lingers for a long time. Chablis wine is recommended.

Thick and rich Béchamel sauce coats the robust handmade pasta. Enjoy it with seasonal stone flounder and aromatic white mushrooms!

A luxuriously soft terrine made with sea urchin and scallops. Served with a soup made by reducing Cinzano Vermouth combined with seafood broth and fresh cream, accompanied by caviar, this price is exceptional.

The signature dish, Bagna Cauda, which has been loved by many customers since opening, is back and even more delicious! Please be sure to order it when you visit!

Please enjoy the ajillo made with carefully selected seasonal ingredients! For more details, please ask the staff.

Many customers come here for this! Please be sure to try it!

No seasonings are used at all. Please enjoy the original taste of the onion. Size S 350 yen

A classic appetizer at bistros. Enjoy it with white wine. Size S 350 yen

A vegetable stew from the Provence region of southern France, particularly Nice. It mainly uses summer vegetables such as eggplant, zucchini, and bell peppers, and can be considered a home-cooked flavor. Size S 350 yen

Original by our chef, Okuda. No seasonings are used at all. Please enjoy the sweetness of the root vegetables. Size S 400 yen

A snack that pairs well with wine, often served in France and Italy. Served with a baguette. Size S 350 yen

French home cooking. 'Country-style pâté' made with a mixture of pork, chicken liver, beef, and foie gras. Size S 400 yen

Please enjoy the slowly sautéed onion soup made with tender simmered beef tongue and onions as a sauce. Size S 750

We will prepare seasonal fish. Please ask the staff.

A regional dish from the Dauphiné region in southeastern France. It is a potato gratin baked with milk, cream, cheese, and other ingredients. It has a strong garlic flavor.

A regional dish from Poitou-Charentes, France. A curry-flavored sauce made by mixing mussels with fresh cream and egg yolks.

A dish from the Burgundy region of France, famous for its wine production. It is braised tenderly in red wine.

A stew of flat lentils flavored with several types of herbs such as thyme, rosemary, sage, and oregano, used as a sauce.

The rich-flavored duck breast is smoked with cherry wood chips. Enjoy it with a balsamic and beet sauce that pairs well with duck.

Cured and processed meats that have been aged and crafted with care = charcuterie. At our establishment, we have prepared a platter featuring roast beef, confit pork, French prosciutto, and chicken ham.

A platter of three types of prosciutto.

A platter of four types of cheese.

Spinach with bacon, eggs, and croutons. Please enjoy it drizzled with balsamic vinegar and a soft-boiled egg. This salad is famous in the Lyon region of France.

A potato salad with anchovies, olives, potatoes, and sardines from the Nice region of France. Perfect with white wine! The smoked sardines pair exceptionally well.

A classic simple pizza made with tomatoes, basil, and mozzarella cheese.

We offer a different dish every day. Please ask the staff.

We offer it on a daily basis. Please ask the staff.

A regional dish from Burgundy, France, famous for its red wine. The beef cheek is marinated overnight in aromatic vegetables and red wine, then slowly braised in the oven.

A cake commonly known as Tappa cake, born in Venice, Italy. It means 'cheer me up.' Please cheer up.

A dessert made by the Tatin sisters from the Savoie region of France. It is a baked good with a tart crust covering apples cooked in red wine, with almond cream inside.

A chocolate cake with a gentle melt-in-your-mouth texture, finished rare. With berry liqueur as a secret ingredient. Served with whipped cream and fruit sauce.

A dessert similar to custard pudding, named in French as 'burnt cream.' As the name suggests, there is a hard caramel layer on top of the custard.