NIVEAU

A homemade recipe made with Wagyu beef and beef fat, finished moist. The aroma of bay leaves and the texture of pine nuts are delightful. Serve with French Dijon mustard.

Homemade sesame tofu made with Yoshino kudzu. The sticky and chewy texture is addictive.

This salad is inspired by the lovely mimosa flowers that herald spring, blooming with Mimolette cheese.

A jelly set with a variety of colorful seasonal vegetables. Captivating beauty in the cross-section.

Prosciutto made in Sakado, Saitama Prefecture, the owner's hometown. It is additive-free and aged for 2 years. You can feel a rich umami flavor similar to bonito flakes.

The thickly sliced sea bream is dried with kombu to enhance its flavor. It pairs well with white wine, and of course, rosé wine too!

A balanced assortment of meat, fish, and vegetable appetizers. If you're unsure of what to eat, please try this first.

This platter is perfect when you want to consume a lot of vegetables. Each vegetable is prepared using a different cooking method, ensuring you are fully satisfied with just the vegetables.

This is a liver pâté accompanied by umami and richness. Please enjoy it with the citrus confiture. It pairs exceptionally well with both white and red wine.

Fresh water eggplant and plump white peach prepared as a salad. The refreshing flavor helps to ease the summer heat. Enjoy it with a chilled white wine.

The high-quality red meat of the 'Short-Horned Beef' bursts with flavor the more you chew. A dish fragrant with a specially blended spice mix.

When you take a bite, the essence of the sea bursts forth. Plump and thick oysters are slowly baked with sweet leeks. The Gorgonzola cheese sauce is irresistible.

Phantom pig. Ainou Natural Pork. Slowly simmered for a tender texture.

The umami of turban shell and mushrooms overflows. Garlic and herbs stimulate the appetite with garlic butter. This dish is delicious even when soaked with bread, a true wine thief's delight.

High-quality beef tendon has been simmered until tender. In a bowl fragrant with dashi, Kujo green onion and fresh wheat gluten are combined. This dish offers a pleasant aroma, umami, and lingering aftertaste.

Thick scallops are grilled to a fragrant finish and paired with seasoned taro. The saffron cream sauce creates the appearance of a full moon rising on the plate.

Spring recommendation, fuki no tou miso. The refreshing aroma wafts through the nose, as if taking a deep breath in the spring mountains. Enjoy it with a rich wine.

Thickly sliced autumn salmon that is hearty and satisfying. Served with a rich sauce made from fragrant porcini mushrooms that whets the appetite. Enjoy with a full-bodied white wine or aged Pinot Noir.

Fluffy and rich milt served in a hot gratin. We have finished the winter delicacies of cod and milt in a creamy sauce with melting cheese gratin. Due to its popularity, we apologize for any sold-out items.

The cheek meat, slowly simmered for a long time, is so tender that no knife is needed. It's delicious enough to make your cheeks drop.

High-quality Wagyu selected from all over the country, including Hokkaido, Miyagi, and Ibaraki. The surface is crispy and fragrant, while the inside is cooked rare to a rosy color.

The juicy grilled chicken thigh is infused with the aroma of rosemary. It pairs well with southern French rosé wine or light red wine.

The thick-cut shoulder roast, with a moderate amount of marbling, has been slowly grilled to perfection. The aroma of ginger stimulates the appetite.

Everyone loves lamb chops. The fragrant aroma of the meat and the excellent texture are irresistible.

For wine lovers, duck is a must. The fig and raspberry sauce pairs perfectly with wine. I really want to drink Pinot Noir.

Homemade recipe with a slightly bitter aroma of matcha. Topped with seasonal fruits.

We used plenty of high-quality pure chocolate. The noble aroma and rich texture are overwhelming.

I love pistachio. There is no other ice cream as rich as this.