AQUAVITE

Homemade ham prepared over the course of a week. The finished cut, made with careful consideration for safety through low-temperature cooking, is a vibrant salmon pink.

This is an orthodox style of Pâté de Campagne.

Long hours of confit in low-temperature oil. Maximum tenderness, striking rose pink, with a refreshing acidity of the green sauce.

Only salt is used. A simple is best dish created by salting, drying, and time.

Small rice croquettes made with squid ink risotto. A menu item that has many repeat customers.

Pan-searing is a cooking method that involves cooking one side thoroughly. Fresh scallops, specifically large ones, are carefully selected and cooked to a perfect doneness, leaving the center rare.

Our restaurant's most popular antipasto.

Buffalo refers to water buffalo. In English, it is called buffalo. What is sold in the city is cow mozzarella. Please enjoy the deliciousness of water buffalo mozzarella simply with virgin oil and black pepper.

More than 10 types of seasonal fruits and vegetables, including root vegetables, are steamed and baked in a thick pot made of Nanbu iron. You can enjoy the nourishment, natural sweetness, and deep flavors of the ingredients.

Agu pork, a rare breed from Okinawa. It was once on the brink of extinction, but thanks to the efforts of the people of Okinawa, it is now being shipped, albeit in small quantities. The grill is recommended at around 300g or more.

The roast, which takes a whole day to cook, requires a reservation. It makes a stunning presence as the main dish for large gatherings on special occasions. It is gently cooked by alternating between roasting and resting. The meat should be roasted as a whole piece.