French & Wine Nature

A dish that wraps shredded snow crab in avocado. The combination with orange sauce and balsamic vinegar sauce is excellent, and it pairs well with the orange placed on top.

A dish enjoyed with fragrant grilled scallops and seasonal peaches. The sweetness of the peaches and the moderate tartness reminiscent of a marinade create an addictive flavor.

A dish crafted by the chef featuring five types of fresh vegetables and crunchy abalone, set in a jelly made from broth extracted from Sunroad tomatoes. Its refreshing appearance makes it a perfect cold appetizer for summer.

An appetizer featuring shrimp wrapped in crispy, fun-to-eat kadaif. Served with a homemade Nature pickle made from eight types of vegetables, drizzled with the chef's special tahini sauce.

A dish featuring fluffy grilled anago (conger eel) topped with a sweet and sour aigre-doux sauce made with cassis. Between the layers of anago, semi-dried Sunroad tomatoes are sandwiched, creating a perfect harmony with the sauce.

A dish where trout salmon is baked with a crispy skin and fluffy flesh, served with a beurre blanc sauce.

A dish featuring tender roasted lamb loin served with a mild and tangy ratatouille. The subtle spiciness of the mustard sauce alleviates any gamey flavor of the meat, making it enjoyable even for those who are not fond of it.

A dish featuring roasted Ezo deer delivered directly from Hokkaido, topped with a sweet red wine Madeira sauce.