Küche & Wein Agaris Kagurazaka

If you're unsure, this is the one! You can enjoy a variety.

The sauce changes with the seasons.

You can choose your favorite appetizer from more than 5 types available at all times. (Examples) - Carrot Rape with Almonds and Raisins - Pumpkin and Pine Nuts with Raisins Marinade - Colorful Daikon with Yuzu Marinade - Burdock and Chinese Cabbage with Anchovy Marinade - Colorful Cabbage Coleslaw - The above menu is just an example.

A dense pâté made using various cuts of Yonezawa pork, crafted without using liver.

Served with homemade soy sauce koji

Agaris Kagurazaka's classic! A quiche filled with seasonal vegetables, bacon, and plenty of onions.

This is a carpaccio made with fresh fish delivered from Sukumo, Kochi Prefecture. The sauce and preparation may vary depending on the day.

There are many Japanese farm cheeses available. - Atelier de Fromage Blue (Nagano Prefecture) [Blue Mold] - Asoyama (Kumamoto Prefecture) [Hard] - Mimolette 12 Months Aged (Hokkaido) [Hard] - Tsurui Gold Label 12 Months Aged (Hokkaido) [Semi-Hard] - Mimaki (Nagano) [White Mold Cheese] - Bokujou no Omoi (Kumamoto) [White Mold Cheese] - Shinonome (Tochigi) [Washed Cheese] - Sakura (Hokkaido) [White Mold Cheese] - Edanbetsu Blue Cheese (Hokkaido) [Blue Mold Cheese] etc... The above menu is just an example. The selection changes with the seasons.

Please enjoy with our homemade Saikyo miso dressing

Grilled with today's cut that has arrived - Depending on availability, it may be other domestic beef, and prices may vary.

This is chicken thigh with bone that has been simmered in low-temperature oil, resulting in a crispy skin and tender, juicy meat!

The pork belly, simmered for 4 hours, is so tender that it can be broken apart with chopsticks.

Please enjoy with our homemade garlic ponzu sauce

This is a pan-seared fresh fish delivered from Sukumo, Kochi Prefecture.

Perfect as a wine snack.

This is a pasta made with seasonal vegetables! *The pasta uses fresh pasta from Awaji Noodle Company.

This is a risotto made using a Staub pot.

Served with Seasonal Sorbet

A moist cheesecake with a deliberately burnt surface, this is one of our popular desserts.

Served with vanilla ice cream, this crème brûlée has a hint of sweetness from the Kyushu soy sauce, offering a subtle flavor reminiscent of Mitarashi.

This is a cold and rich raw chocolate cake that pairs perfectly with after-dinner drinks.