Bistro Chadama

Availability depends on the supply. A traditional dish from southern France. A5 rank Saga beef simmered in white wine until tender. A light main dish perfect for summer, using one orange.

A5 rank Saga beef coarsely ground and slowly simmered with tomatoes and brandy, a meat-rich yet surprisingly light Bolognese.

770 yen each - Rich dried cheese that captures the flavor of raclette cheese, perfect for snacks, along with other varieties like white mold and hard cheese.

Dried firefly squid and potato brandade. Served with sliced baguette.

A popular appetizer that can be enjoyed lightly.

1 type from hard/blue/white mold

Two types from hard/blue/white mold

Three types from hard/blue/white mold

Uses the liver of Saga's brand chicken, Mitsuse chicken. Perfect with wine or beer.

It is refreshing and can be eaten easily. Cooked al dente.

Using Saga's brand chicken, Mitsuse chicken. Slowly cooked at low temperature.

Slowly simmered after being soaked in plenty of red wine for over a night. It becomes tender and falls apart easily. Also contains gelatin, which is good for the skin.

Beef skirt steak, tender red meat.

Using A5 rank Saga beef from the chef's home prefecture, Saga. A dish you must try first.

The sauce changes occasionally. Made with natural scallops. A secretly popular menu item.

There may be days when it is not available due to sourcing.