biologie

A lunch course starting with a warm soup filled with the gentle flavors of organic vegetables. Followed by appetizers adorned with seasonal colors, a main course, homemade bread (rye, whole wheat, etc.) with homemade butter, and finished with a dessert of seasonal fruits.

This course features carefully selected ingredients, such as pork belly that has been salted with the skin on and aged for 2-3 days to bring out the umami flavor without sparing any effort to draw out the charm of the ingredients.

A lunch course featuring seasonal fish delivered from Ishikawa and Kanazawa. They actively aim to provide fish such as kasago, ara, and nodoguro that are not commonly available in the Okayama area.

The main meat is Kumamoto's brown Japanese cattle, 'Kumamoto Akaushi,' which pursues the umami of lean meat. The chef's unique commitment is to handle rare cuts such as hifuchi, ichibo, and shintama as the main focus.

For the summer lunch course, we offer US prime beef fillet. This rare cut is very tender and juicy. It has a rich flavor with a satisfying portion size.