urura

Anise and 15 types of herbal liqueur

A liqueur made from the extract of new shoots of fir trees from the Alsace region of France. A refreshing forest aroma.

Available with gas or without gas.

A specialty of Urura! A freshly baked, fluffy, pitch-black squid ink quiche generously made with snow crab.

Shredded, crunchy potatoes mixed with snow crab and mustard.

A cold dish made with extra thick white asparagus from France, known for its strong sweetness. Served with slices of truffle. 1 piece or more.

A salad made with smoked salmon and edible dandelion, commonly eaten in France during spring.

Sautéed firefly squid, zucchini, and eggplant in garlic butter.

A sweet and sour sauce made with whelk, tomato, cilantro, and pickled shallots, served on a hot plate.

Sautéed barracuda and pumpkin with olive, served with vinegar sauce.

A soup filled with the flavors of two types of white fish, shrimp, and mussels.

Slow-cooked salt pork, duck confit, merguez sausage, and white beans stew

Richly flavored Toyohira beef from Hokkaido and carefully prepared French fries.

Tender Ezo deer roast with a mild flavor. Served with a red wine sauce.

Tender roast leg of lamb served with a sauce of beans, mint, and bacon.

This is a dish similar to Western-style zosui.

There may be slight price fluctuations depending on the supply.

This is a dish reminiscent of autumn, with mascarpone cream beneath a chestnut terrine and topped with crumble.