nicomimacuri

These are cabbage rolls simmered until tender. The cocotte enhances the sweetness of the cabbage.

A set of homemade desserts such as baked goods and pudding, along with soft drinks, available for an additional 605 yen (including tax) for customers who order the lunch set.

Very popular lunch menu! You can choose from a variety of lunches! Cabbage rolls, pork and vegetables simmered in homemade demi-glace sauce in a cocotte, simmered hamburgers, gratin, pasta, and more, all of which are must-try items! From the set menu, you can choose based on your mood for the day: potage soup, salad, homemade bread, or rice cooked in a Staub pot! Prices range from 1100 yen to 2750 yen.

Lightly simmered seasonal vegetables, starting from 715 yen (including tax)

Place shrimp and mushrooms with herb butter in the oven. Enjoy with a baguette.

Uses a lot of ingredients and plenty of Gruyere cheese

A plate with a little bit of everything. If you're unsure, go for this!

Can be ordered individually. Please feel free to contact the staff for inquiries. Assorted 3 types for 1320 yen (tax included), assorted 5 types for 2200 yen (tax included).

Fresh sardines slowly cooked in oil with garlic and herbs.

A salad with an excellent compatibility of carrots and oranges

We lightly seared the surface of domestic beef round using low-temperature cooking.

Homemade focaccia baked by the chef every day. Enjoy the chewy texture.

Homemade focaccia topped with garlic, herb butter, and anchovies, baked until crispy.

Mixed avocado and tomato with sweet Kishu plum paste and briefly boiled octopus.

A salad made with a variety of many ingredients

Salad with prosciutto from Parma, Italy and roasted nuts.

This is a gratin that uses an avocado as the dish. Baked to a crisp with yogurt mayonnaise and Edam cheese.

A gratin full of the delicious flavors of angel shrimp, scallops, and clams

Gratin made with specially selected chicken simmered tenderly in mushroom and chicken broth with vegetables

We use chewy fresh pasta. It varies from day to day, so please ask the staff. Starting from 1320 yen (including tax).

Pasta with a tomato sauce that has been enhanced with the flavors of seafood such as angel shrimp, scallops, and clams, steamed in white wine.

Homemade meat sauce made with red wine pairs well with fresh pasta. Enjoy it with plenty of Parmesan cheese.

The filling is made by mixing ground meat with sweetly sautéed onions. The cabbage is simmered in a tomato sauce infused with the flavor of bacon until it becomes tender. The filling, rested overnight, absorbs the sweetness of the cabbage and develops a mellow acidity.

Due to the rarity of the cut, there may be individual differences in shape. The meat is rubbed with salt containing minerals and left to cure overnight. Finely chopped vegetables are sautéed slowly until sweet, then the meat is simmered with white wine and tomatoes just before it naturally separates from the bone. Enjoy it with a soup that is concentrated with the essence and gelatin from the beef tail bones and the sweetness of the vegetables.

The chicken is simmered tenderly on the bone and soaked in broth made from mushrooms and vegetables. The tender chicken thigh meat is coated in a rich cream mixed with the broth. It is finished with a touch of acidity from capers for a slightly refreshing flavor.

Domestic beef cheek is marinated for two full days in aromatic vegetables, spices, and tannin-rich red wine. The enzymes in the red wine tenderize and moisten the meat. It is then simmered slowly for about half a day with tomatoes and broth. The marinade includes spices such as whole black pepper, cloves, and bay leaves.

This soup is made by steaming angel shrimp, scallops, clams, and white fish in white wine, combining it with a rich broth full of seafood flavor and a sweet sauce made from cabbage rolls created in our restaurant. It is finished lightly with olive paste and lemon juice. Although it is a traditional dish from a French fishing town, it has been uniquely prepared.

The pork is made from a tender cut of the shoulder, marinated overnight in homemade marumi salt koji. Large pieces of onion and vegetables are placed in a cocotte pot with the demi-glace sauce and simmered in a low-temperature oven for 4 to 5 hours until the meat is tender. Let it cool in the pot and store it in the refrigerator; the flavors will mellow and blend together beautifully. Please enjoy the unique deliciousness of this slow-cooked dish.

We carefully prepare fresh seasonal fish. It is grilled to a crispy finish on the skin side, while the flesh remains tender. Please enjoy it with our special sauce.

We offer fresh European meats such as lamb, veal, venison, and pigeon. The types of meat will change depending on the season, allowing you to enjoy new flavors throughout the year. *The photo shows roasted duck breast from France. *Prices may vary depending on the item.