Bistro en cocotte

Amuse-bouche, today's appetizer, bread, and a lighter course with a choice of main dishes. *We ask that each group selects up to 3 options. Additional orders can be made a la carte within the course.

Amuse-bouche, choice of appetizer, bread, choice of main dish, choice of dessert, full course coffee. *We ask for a selection of up to 3 types per group. Additional orders can be made a la carte within the course.

Homemade charcuterie platter with 8 varieties. Price is per person. Approximately 70% order rate! Popular No. 1, if you're unsure, start with this! Available for 2 people or more.

A rustic country-style pâté made with pork and herbs.

A traditional charcuterie made from the head of a pig, simmered into a jelly rich in collagen.

Thick sausage made with salted pork thigh and pistachios. Served sliced with a side of marinated raw vegetables.

One of the chef's specialties, known as the 'King of Charcuterie'. Made with chicken liver, salted beef, salted pork tongue, walnuts, and pistachios, all wrapped in duck pâté and encased in pastry, baked to perfection, and filled with consommé jelly in the hollow created during baking... A dish that requires tremendous effort and time. Be sure to experience its exquisite balance of flavors.

This is exquisite smoked salmon made from fresh Tasmanian salmon marinated in salt, sugar, and spices for 36 hours, then dried for 24 hours and cold smoked at low temperature for 4 hours.

A Lyon-style salad with confit gizzards, liver pâté, homemade bacon, mushrooms, and a soft-boiled egg. Served with Dijon mustard dressing.

A classic bistro menu item. French onion soup with plenty of Gruyère cheese and onions. *Serves 1 person (please refrain from sharing)

A traditional dish from Alsace. It is a slightly sour stew made with salted pork (petit salé), fermented cabbage, homemade sausage, and homemade bacon.

A rich pot-au-feu simmered for about 5 hours with salted Wagyu tail in a broth made from local chicken bones and aromatic vegetables. It is a popular home-cooked dish, but it is filled with the skills and dedication of a professional chef.

Popular No.1! A traditional dish from southern France. The star ingredient is Tarbes white beans. We combine it with duck confit, pork shank, pig's feet, and homemade sausage.

A luxurious dish made from the traditional North African cuisine 'couscous'. It features tender braised lamb shoulder, aromatic roasted lamb loin, and spiced homemade merguez (lamb sausage), served with vegetables and a flavorful spiced broth. Adding the homemade harissa (spicy paste) on the side enhances the dish with a moderate spiciness and aroma, creating depth in flavor. Enjoy combining the couscous, meat, broth, and harissa to your liking.

Slow-cooked pork cheek confit at low temperature. Served with a stew of Puy lentils that absorb the rich flavors.

Served with butter rice. *A traditional dish from Lyon.

Made with high-quality lean horse fillet. Served with French fries and salad. Can be enjoyed as an appetizer to share.

Duck breast is slowly roasted in the oven. Classic sauce Bigarade (orange sauce)

Chef's specialty ★ Luxurious dish simmered with premium Saga beef brisket, red wine, and aromatic vegetables. Uses the equivalent of three glasses of red wine in one plate (laughs)

A rare cut of red meat from the shoulder of Wagyu. It has a moderate chewiness and is full of flavor.

Tender and lean filet. Served with mashed potatoes and lemon parsley maître d'hôtel butter.

A generous grill of bone-in loin meat (approximately 300-350g) from the Iwate Prefecture brand SPF Iwate Pork. You can directly feel the quality of the meat and the deliciousness of the fat.

When selected for 2 people, each +0

※When selected for 2 people, each +0

※2 pieces or more

Minimum 2 slices

A traditional dessert from Catalonia, Spain, said to be the prototype of crème brûlée.

A baked good that features the sweetness of figs and a moist hazelnut batter, served with vanilla ice cream.

Ice cream-like nougat with dried fruits and nuts. Cool and light melting in the mouth.

A fluffy fresh cheese cake. Served with crumble, honey, and strawberry sauce.

A bistro classic dessert filled with vanilla ice cream and topped with hot chocolate sauce

A traditional French dessert made with fluffy baked brioche soaked in a generous amount of rum syrup. The moist and tender dough is complemented by the vibrant flavor of rum. *Contains alcohol. *Please order early as it takes time to prepare.