FURNUS GINZA

Only the orange part of the carrot, with the core removed and no bitterness, is used. A rich consommé jelly made from domestic beef bones, tendons, and shank meat, combined with a mousse that highlights the sweetness of the carrot, melts smoothly in the mouth.

Prepared confit of sweetfish while keeping the innards intact, presented in a choux pastry resembling an eclair, served with celery root puree. A summer specialty.

A dish that fully brings out the umami and gelatinous quality of the pike eel.

A traditional dish from the Alsace region of France, uniquely arranged by the chef. A special version with soft-shelled turtle is also available for order.

Lamb raised in Rozeer County, Languedoc region of France. It has a fine texture and a clear taste without any off-flavors. The juicy pink lamb, carefully cooked using the far-infrared effect of a brick charcoal oven, can be enjoyed.

Grilled in a charcoal oven, this is the 'drinkable rosé meat'

We wrapped a whole local chicken in rock salt and baked it to perfection, offering a delightful flavor.

The warm chocolate cake baked on the spot pairs perfectly with vanilla ice cream.