October 10
十月十日
| L | M | M | J | V | S | D |
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22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
An eclectic dining experience featuring seasonal creative cuisine
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Évaluation
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Menu
A special course prepared just for that day. Please use it for your anniversary or special meal!
A full course meal with a sense of the season that is most recommended by October 10, which changes its menu every month.
This is a standard course that includes an assortment of seasonal appetizers and a hearty confit of chicken thigh that will satisfy even first-time guests of October 10th.
Fresh fish prepared in a seasonal style.
Creamy tofu made with Hokkaido water octopus cooked at low temperature, finished with milk and fava beans, and served with a wasabi-infused jelly.
Bonito caught by single hook fishing in Kyushu is smoked with straw and served with a salsa sauce enhanced by the delicate numbing flavor of Timur, a Nepalese pepper with citrus aroma.
Hiramasa, a fish similar to yellowtail that is in season in early summer, is coated in flour and prepared as meunière, served with a sauce made from sweet and tangy fruit tomatoes.
Lightly fried Tori clam with a sweet taste and crunchy texture, paired with fresh water eggplant from Senshu, served with a refreshing grated sauce.
A refreshing vichyssoise made with rich scallop broth and new potatoes, topped with smoked scamorza cheese.
A salad made with rich oboro tofu that is delicious on its own and freshly picked vegetables delivered directly from Yamagata District in Hiroshima Prefecture.
A dish made by steaming corn, cutting it into easy-to-eat pieces, and finishing it simply.
A dish made with soba noodles ground with a stone mill, continuing from the Meiji era, produced at Nakaya Seimenjo in Hida Takayama, generously topped with karasumi, which can also be enjoyed as a snack.
A rare preparation of tender heifer beef with a good balance of lean meat and marbling, sourced from cows that have not yet given birth.
A dish simply prepared with A5 rank Wagyu. Half size ¥2200 / Full size ¥4400
A classic main dish familiar since October 10th
A lean and light prosciutto. It is sliced fresh upon order.
Served with seasonal garnishes from Shinoyama ham
A specialty of October 10th. Made with plenty of snow crab and topped generously with mimolette cheese.
A selection of carefully chosen salami, perfect to accompany wine.
French fried potatoes, crispy and fluffy, infused with the aroma of truffles and generously topped with Parmesan cheese.
Grilled organic vegetables delivered directly from the farm, preserving the flavor of the vegetables.
Grilled sausage made with black pork, roasted with hay for a fragrant touch, served with Moroccan spice 'Harissa'
The juicy hamburger is a popular menu item for both children and adults.
A selection of carefully chosen cheeses primarily from France and Italy. 3 types for ¥1100 / 5 types for ¥1650.
At the end of the meal, enjoy a warm moment with the best dashi soup
Stuffed squid with mushroom risotto, served with a sauce made of Gorgonzola and squid innards
Fettuccine from Awaji Noodle Company, changed daily
Baguette and focaccia with olive oil and rock salt.
Authentic Italian tiramisu crafted with dedication and no additives
We offer ice cream from the Trois Muscadet company, tailored to the season.
Both red and white wines starting from ¥990. Every month, we introduce wines that suit the season, in consultation with our staff.
We offer a variety of red and white wines starting from 5500 yen, with different types and regions. We can also suggest wines that pair well with your meal.
A refreshing taste combining white wine, lime, and mint
A sour made with red wine and rich black tea liqueur
Homemade lemon sour using wasanbon, with a refreshing sweetness.
Sour made with concentrated apple and European chestnuts
Luxuriously using not only plum pulp but also peach paste for a richer flavor
An original sour that changes with the seasons every tenth of October
You can feel a tropical aroma along with sweet black tea and floral notes, while the finish has a rich scent reminiscent of black syrup.
A smooth texture and mellow aftertaste that feels like it was crafted with great care, with a depth of flavor that is hard to believe it is a new liquor.
It pairs well with food, has a soft aroma, and you can feel the sweetness and umami of barley in its silky taste.
This is a bottle that brings joy, flavored with the peel and juice of yuzu, combined with sweet potato shochu and barley shochu.
A barrel-aged shochu made by blending sweet potato shochu aged in oak barrels and barley shochu aged in sherry casks, resulting in a highball that perfectly captures a vanilla-like sweetness and a nutty aroma.
Uses specialty coffee from Honduras, rich brown sugar, and barley shochu. Recommended as a digestif.
Organic ginger ale with a spicy ginger flavor
A glass that you can enjoy like sparkling wine
We offer non-alcoholic red and white wine made using the same method as regular wine.
A dry type of non-alcoholic gin that combines juniper berries with six types of herbs, along with oriental jasmine tea, and unique Japanese ingredients such as orange and kuromoji, distilled to create a rich flavor and refreshing sensation.
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