Bistro Chadama

Ayu marinated in local herbs and slowly cooked at low temperature for 6 to 7 hours.

Availability depends on the supply. A traditional dish from southern France. A5 rank Saga beef simmered in white wine until tender. A light main dish perfect for summer, using one orange.

Firm and flavorful. Delightfully low in cholesterol.

Full of the flavor of dried sweet shrimp. The shrimp can be eaten whole, providing excellent calcium.

770 yen each - Rich dried cheese that preserves the flavor of raclette cheese, perfect for snacks, along with other varieties like white mold and hard cheese.

A comforting, rich vegetable potage.

A popular appetizer that can be enjoyed lightly.

Uses locally sourced vegetables from Nishitokyo City as much as possible. A generous charge of vegetables.

1 type from hard/blue/white mold

Choose 2 from hard, blue, or white mold

Three types from hard/blue/white mold

Uses liver from Saga's brand chicken, Mitsuse chicken. Perfect with wine or beer.

It is refreshing and can be eaten easily. Made with my favorite Italian rice cooked al dente.

Bone-in chicken thigh marinated in herbs, slowly simmered at low temperature for a moist and tender result.

Slowly simmered after being marinated in plenty of red wine for over a night. Tender and falling apart. Also contains gelatin, which is good for the skin.

Beef skirt steak, tender red meat.

Using A5 rank Saga beef from the chef's home prefecture, Saga. A dish you must try first.

The sauce changes occasionally. Uses natural scallops. A secretly popular menu item.

There may be days when it is not available due to sourcing.