IN
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
24 | 25 | 26 | 27 | 28 | 29 | 30 |
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
A hidden bistro for natural wines and creative cuisine
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Menu
IN meat course with seasonal ingredients and fruits We want to eat a variety of dishes from IN if possible, We have created a course that includes the best of both worlds! Please enjoy with naturals wines!
Chef's Selection "IN Meat Course Our specialty "Aji Fry without Deep Frying" is included in the appetizer. You can choose from several kinds of pasta at your table on the day. For the main course, the chef will prepare a different meat dish to go with the wine of the day. And dessert? Our course is designed to match the wine, even the dessert. Please enjoy the dessert with wine as well.
Soda 715 yen, Tea 715 yen
Lucky Ocean 715 yen Caol Ila 1210 yen Laphroaig 1210 yen
Heartland
Badger belly, shoulder, thigh, celery, onion
Homemade Pork Ham, Tomato, Basil
Freshly harvested carrot mousse, cumin, orange, lemon, mustard, chicken broth, rice, Parmigiano
Mixed offal stew, spinach, Parmigiano
Marinated sweet shrimp, turnip bavarois, strawberry mayonnaise, cardamom oil
Horse mackerel, fig, basil, ginger, breadcrumbs
Tomato, Parmesan, Olive Oil
Deer meat, freshly picked grilled vegetables, red wine salt
Summer vegetables, octopus, lemon dressing, paprika
A selection of 4 vegetable-based appetizers not on the menu, arranged by the chef's choice.
Black Wagyu raw liver, green onion, black garlic, apple
Grilled eggplant, burnt skin, broth, cardamom, soy sauce, spaghetti
Coarsely ground chicken, lemon, basil, pine nuts, Parmesan
Tomato, basil, garlic, white wine, spaghetti
Rosmarina, garlic, seafood broth, parsley, spaghetti
Satsuma Sweet Potato Chicken, Kombu, Earl Grey, Rosemary, Pine Nuts, Caramel Mousse
Wagyu neck meat hamburger, dried fruit sauce, beef broth, roasted vegetables
Cream cheese, milk, smoking chips
Sweet red bean paste, candied chestnuts, dried figs, spices
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