Tentempie

Rich flavor of French 'Luc' olives, the fruitiness of Southern Italy's Cerignola, and the depth of Greek black olives. This is an assortment of 3 carefully selected olives.

Recommended as the first dish.

The 'Jamon Serrano Gran Reserva' produced by NICO Jamones is a high-quality bone-in dry-cured ham (whole leg) that undergoes a long aging process of 15 to 24 months or more.

Aged salami made from Iberico Bellota pork. Rich aroma and concentrated flavor.

Slowly grilled over an open flame until the skin is completely blackened. After peeling, it is simply seasoned with olive oil, salt, wine vinegar, garlic, and more.

Manchego Cheese (a traditional sheep's milk cheese made in the La Mancha region of Spain) and San Simon Cheese (a smoked cheese made from cow's milk produced in Terra Cha, Lugo Province, Galicia, Spain).

Fruity large dried grapes from Malaga. They contain small seeds, and when you bite into the seeds, you can enjoy a tannic flavor and aroma similar to red wine. The Marcona variety is a type of almond native to Spain, and due to its high quality and rarity, it is referred to as the 'Queen of Almonds.'

The saltiness of the fried capers is appetizing.

Fresh cheese from Shizuoka Prefecture (Queso Fresco) combined with fresh cream. Served with seasonal fruits.

A dish featuring seasonal fish with delicious skin that has been seared. The image shows a type of fish called Hachibiki, along with Isaki and Kamasu.

The highest quality 'Angel Shrimp' raised on the island closest to heaven, New Caledonia. Accented with sherry jelly.

Clams, surf clams, white clams, basket clams, and shallow clams from Hokkaido

Cream croquette made with Hiroshima oysters and onions

Using Kita Akari. A classic spicy potato dish from Spain.

A dish made with squid from Iwate Prefecture, fried in TENTEMPIÉ's special batter.

Slowly simmered Hida beef sinew and garbanzo beans in red wine, achieving a perfect texture.

Uses 5 angel shrimp. The seasoning is simple, but the rich oil can be enjoyed until the end.

South Bluefin Tuna (Indian Tuna) is a large tuna with a flavor that rivals that of Bluefin Tuna. This dish features the collar grilled to perfection. It can be enjoyed with a sauce made from Spanish red peppers.

Directly sourced from Nanshu Farm in Kagoshima. 200-230g served with a blood orange sauce.

Uses rare cuts of Hida beef or Omi beef, specifically the Tomosankaku (Friend Triangle) cut. This refers to a part of the Shin-tama cut from the thigh. The cut has beautiful marbling and adds richness to the flavor of the thigh, making it a very delicious cut. Served with a red wine sauce, weighing 200 to 230 grams.

Special paella made with angel shrimp, Hokkaido blue crab, Iwate squid, Miyagi mussels, and seasonal fresh fish.

Grilled the skin of Shizuoka salmon to a fragrant crisp. Added the texture of lotus root and the sweetness of green onions, along with ikura and the aroma of sudachi.

Kagoshima black pork is slowly simmered with sherry and spices at low temperature to concentrate the flavors. This paella features a rich meat flavor and the aroma of sherry.