RISO SELVATICO
WILD RICE
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A restaurant where you can fully enjoy the charm of vegetables
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20 types of organic vegetables from Sasaki Farm in Yokohama's Midori Ward! Enjoy dipping robust raw, steamed, and fried vegetables into a sauce blended with 8 types of cheese.
A signature pasta packed with vegetables! Tomato sauce, Genovese, pepper, cream pasta, etc...
A collaboration of fish and farm vegetables! Enjoy with balsamic sauce!
Steamed for 4 hours using homemade spices and then grilled!
A hearty piece of thigh meat roasted in the oven! Served refreshingly with yuzu pepper and lemon!
A greedy dessert featuring the chef's recommendations! Perfect for dessert lovers! (690 yen per serving)
(Black rice or onion) Crispy on the outside and chewy on the inside, freshly baked long sticks!
Enjoy with 2 types of dip sauces and sun-dried salt.
Potatoes with sausages! With mustard! German style!
A classic sashimi salad from Wild Rice. Start with this one! The number one salad, popular with our homemade dressing!
A soup filled with seasonal farm vegetables.
Simply with sun-dried salt and salted kelp!
Vegetable curry or tomato pasta + black rice pão de queijo + vanilla ice cream dessert + drink (apple, orange, or milk)
A representative of Japan's historic premium beer!
A dark beer from the Köstritz brewery. A historic beer that Goethe loved to drink!
Bottle-conditioned secondary fermentation! Fruity white beer! Carefully selected yeast!
A rich beer made with bottle conditioning at the Scourmont Abbey! The original!
A barrel-aged red beer from Brouwerij Verhaeghe! Characterized by fruitiness and acidity!
A full-bodied beer made with roasted malt from Leffe Abbey, perfect for beer lovers!
Beer taste with 0% alcohol! Recommended for those driving!
A refreshing scent of fruits and citrus
A fruity tea orange with a restrained sweetness
We offer 5 different varieties that change daily.
You can choose 3 types from 5 varieties of white wine, red wine, and sparkling wine. You might find your favorite!
You can choose from the carefully selected rice, wheat, potato, and brown sugar by the chef.
Today's selected bottle, focused on junmai from across the country! Occasionally, ginjo sake will also make an appearance!
The chef has pickled carefully selected plums from Mount Haruna! If it runs out, come back next year♪
A blend of freshly picked herbs tailored to the season! The aroma is top-notch and soothing!
Orange, Apple, Mango, Grapefruit
Please feel free to ask the staff about what kind of wine you would like to drink today or what would pair well with this dish.
