Tasuku no Akari

The wild boar, carefully raised on a farm in Okuzugaru, Aomori, has been slowly simmered at low temperatures. Using ginger and koji for cooking, the sweetness of the meat and the flavor of ginger pair well with alcohol.

Softly smoked oysters from Ishinomaki, Miyagi Prefecture, gently finished with cherry wood chips. It enhances the natural umami of the oysters while imparting a subtle sweetness from the cherry aroma.

This is a salad with homemade pancetta and homemade Japanese-style dressing.

This is a classic shrimp and avocado Caesar salad. It is topped with soy sauce koji dressing.

This crab has recently molted, so you can enjoy the whole shell, claws, and legs. You can savor both the flavor of the crab and the crab roe at the same time.

The combination of the flavor of smoked oysters and fried eggplant infused with olive oil pairs well with drinks. (Served with baguette)

These are Italian rice croquettes. Please enjoy them while they are hot.

This is a pizza with anchovies, black olives, zucchini, and bell peppers. The strong saltiness of the anchovies makes it recommended as an appetizer pizza. Please enjoy it with white wine or highball.

This is a pizza made with pesto sauce made from perilla leaves. You can enjoy the saltiness of shirasu, the texture of lotus root, and the aroma of perilla leaves.

This is a Bolognese made with homemade tomato sauce and wild boar. When enjoyed with an onsen egg, it combines well with the chewy pasta, resulting in a rich and warm flavor.

The sauce made with fresh cream and the umami of pancetta clings to the fettuccine, creating a satisfying pasta dish.

This is the classic Margherita. Simple yet the best as a snack.

Bone-in chicken thighs confit with herbs, baked in the oven.