MACERBO

The refreshing bitterness of fresh koshi greens and the umami of Parmigiano cheese. Homemade bottarga is also available upon request.

Moist duck breast finished with the rich flavor of foie gras, the deep sweetness of Saikyo miso, and the umami of veal.

A baguette dish combined with a mushroom paste infused with brandy and dashi. Served with lardo and Parmigiano for added flavor.

A dish of homemade pasta 'Tagliolini' made with plenty of egg yolks, combined with the richness of butter and the umami of beef broth, topped generously with seasonal truffles.

The rich roe is prepared as meunière to envelop it in the aroma of butter, while the risotto absorbs seafood broth made with new rice from Yamagata Prefecture's Hitomebore and is combined with squid ink. It is served with a rich beurre blanc sauce made from white wine, butter, and capers.

The skin is crispy, while the inside is finished rare to create a contrast in texture. A refreshing combination with a strong and fragrant sauce of anchovy and butter, enhanced by the aroma of yuzu.