Calore

We made a smooth mousse from the high-sugar Moonlight lily root from Hokkaido and sweet sake. The Kasumi crab from Hyogo Prefecture is marinated with yuzu and paired with a consommé jelly infused with the aroma of burdock.

Using fresh, high-quality milk from Shintan Farm as the main ingredient, we created a milky stracciatella that retains the flavor of the milk, paired with horse meat from Kumamoto Prefecture. Enjoy it with beet sauce.

We paired the seasonal, fatty winter yellowtail with mustard pickled daikon and a rare delicacy from Hiroshima, konjac with roe. Enjoy it with daikon puree and a touch of black pepper.

This dish features gently cooked mackerel from Oita Prefecture, smoked and paired with roasted mandarin for a delightful flavor. The white asparagus is marinated with fennel leaves and mandarin peel.

For example, egg mayonnaise, tonnato sauce, mortadella sausage, purée of fennel salami and butternut squash, marinated squid, fresh wheat gluten, sea snail

Carefully prepared trippa and small intestine from Yamagata Prefecture Black Wagyu, finished in an onion gratin soup. The cheese used is Taleggio from Italy, known for its mild texture and creaminess.

The cauliflower is made into a sformato and combined with simmered Shimoniita leek and sweet shrimp from Fukui Prefecture. Enjoy it with the Americane sauce made from sweet shrimp.

Salted cod from Hokkaido is combined with Inca's Awakening and baked with breadcrumbs, served with seaweed cream. The cod milt is sautéed in butter, and the fermented chili is provided for your preference.

We simmered Arita beef tail from Miyazaki Prefecture until tender, combined it with porcini mushrooms, mashed potatoes, and fermented black cabbage purée.

This is a ravioli filled with sweet spinach and orange scented ricotta cheese. Enjoy the refreshing sauce made from fresh tomatoes and the crispy texture of Parmesan.

We used rich-tasting oysters and watercress from Miyagi Prefecture. Enjoy it with a sauce made from slightly bitter arugula and walnuts.

This is a Bolognese made with A5 Saga beef, the signature dish of Calore.

This is a carbonara made with homemade guanciale that is slowly cooked to bring out its flavor, combined with mushroom paste. Enjoy the aroma of truffle.

The dried squid, which has concentrated flavor, is roasted and served with risotto made of salted squid and wasabi. Enjoy the olive powder as a fragrance and accent.

This is our signature dish. We have roasted A5 Wagyu at low temperature. Enjoy it with a sauce of fond de veau and mushrooms, along with crispy bamboo charcoal salt.

This is game meat delivered directly from the production area. We have options such as deer and wild boar, so please ask the staff for details.

This is a meat platter. Please ask the staff for details.

This is a dessert that means 'heat,' which is also the meaning of the restaurant's name. It contains mascarpone, espresso jelly, amaretti, and walnuts inside a chocolate vessel. Please enjoy it after the flame is extinguished.

This is a panna cotta made with hazelnuts. Enjoy it with strawberry and rose marmalade.

This is a brulee full of the flavor and aroma of pistachios. Please enjoy it with chocolate gelato.

This dish features Aomori red apples prepared in three different cooking methods. Enjoy the distinct flavors of the red apples simply grilled with Earl Grey leaves and boiled with cinnamon.