charrue

A colorful appetizer plate that maximizes the appeal of seasonal vegetables and local ingredients. Contents: Roast beef with gyokuro ponzu, moist chicken ham, marinated four types of mushrooms and kelp, stir-fried carrot, kelp-cured sea bream, fresh vegetable sticks, shirasu salad, homemade addictive egg, etc. *Contents may change depending on the season.

A colorful appetizer plate that maximizes the appeal of seasonal vegetables and local ingredients.

A selection of carefully chosen domestic aged meats. Perfect as a snack with beer, wine, sake, or craft gin. Includes: 2 types of prosciutto, aged pork salami, pâté de campagne, shishito pepper mustard, and aged lean beef corned beef.

An additional option of cheese that pairs well with a platter of aged meats. It goes exceptionally well with prosciutto. - Parmigiano Reggiano - Blue Cheese

A fresh salad generously topped with Shonan-produced shirasu and Parmigiano cheese.

A sausage bursting with concentrated flavor due to aging. It is the most popular garlic and pepper flavor. Served with Akita Prefecture's shishito pepper mustard.

A platter of sausages that has become a staple menu item at Plough. A blend of various types of aged meats and spices. Made without chemical seasonings, these sausages are bursting with meat juices and have an excellent texture. - Garlic & Pepper - Coarse Ground Sansho - Venison - Mozzarella Cheese

Smooth and sweet white liver paired with raisins. Recommended for liver lovers and those who are not fond of liver. Additional crackers... 330 yen

Homemade prosciutto made only with salt from Hyakushoan in Nagato City, Yamaguchi Prefecture, and pork. The melt-in-your-mouth texture is addictive. *Availability may vary due to irregular supply.

A selection of 3 to 4 recommended snacks that pair well with sake.

A selection of 3 types of cheese.

A dish that layers the umami of tomato with seafood and chicken dashi, resembling a Japanese-style bouillabaisse. It is a harmonious bowl of flavors with boiled shirasu, roast beef, chicken ham, dried shrimp, and Parmigiano. Half size... 1,320 yen

A creamy and spicy white dashi made with kombu and shiitake broth, enriched with soy milk and masala spices. Various toppings such as shirasu, salt koji pork, mentaiko, and Parmigiano enhance the texture and aroma. Half size... 1,320 yen

A refined dashi infused with the umami of sea bream and cold-extracted gyokuro tea. This delicate bowl harmonizes Japanese ingredients such as fresh fish marinated in kombu, boiled shirasu, perilla leaves, and dried shrimp. Half size... 1,320 yen

A rich tantan broth combined with fragrant lamb meat, creating a unique flavor. The addition of dried shrimp and the nuttiness enhances the deep, savory, and spicy soup that stimulates the appetite. Half size... 1,320 yen

When it comes to terrine, the image is usually a deep brown, but after much trial and error, we created a 'white terrine' with a moist and smooth texture. This gluten-free dish made with rice flour pairs well with coffee and sake.

This dish features a refined sweetness from rich sweet sake made from rare terraced rice produced in Shonan Hayama, paired with gentle plant-based ice cream. You can enjoy the exquisite harmony of organic rich matcha and salt.

Crispy monaka wrapped around chocolate ice cream made with Tanada rice from Shonan Hayama. Mirin syrup and azuki beans as an accent.

DINNER table charge…330 yen