Shokusai Tomo

Olives marinated with garlic, chili pepper, and herb olive oil before serving

Seasonal vegetables are pickled in a variety of original vinegars and spices.

Brandard is a Portuguese dish made by combining dried cod with mashed potatoes and fresh cream, pureed with a hint of garlic, served with a dip made from Kobuchizawa vegetables. A dish to enjoy with all five senses.

Please enjoy with a warm dressing made from several types of vegetables from Kobuchizawa, using homemade French dressing or blue cheese.

The homemade prosciutto varies depending on the time, using not only pork but also short-horned beef, French duck, venison, wild boar, etc.

The bacon is homemade and additive-free. It is grilled together with root vegetables from Kobuchizawa.

Root vegetables from Kobuchizawa served either cold or hot. Experience the deliciousness of the vegetables.

We serve a mixture of minced meat, liver, and vegetables baked in a terrine mold and then cooled. It is made with pork.

It is often made using meat. The finish is similar to a paste made from corned beef. Our shop sometimes uses sanma in autumn, so it is not limited to just meat. Please enjoy it with bread. Prices may vary depending on the ingredients.

A regional dish from Burgundy. Garlic and parsley butter is made, and boiled escargot is baked.

A dish based on the standard French cuisine of simmering pork trotters with chickpeas, enhanced with a more accessible cooking method and enriched with duck fat for added aroma and flavor, resulting in a collagen-rich plate.

The onion gratin soup made with our authentic consomme soup is not only delicious but also very reasonably priced. It's a dish you'll want to drink all year round. Many repeat customers.

The consommé is a golden soup rich in collagen, concentrated from a large pot made with a large amount of Wagyu beef, based on the fundamentals of Chef Sudo's first training place, 'Daikanyama Ogawaken.'

Salami from Spain and Italy

We source seasonal delicacies. We provide based on your preferred flavors.

'Sharikitiere' refers to all kinds of processed deli meats. This includes pâté, rillettes, prosciutto, guanciale, roast ham, salami, and so on. Our shop mainly serves homemade varieties.

When you think of mushroom salad, most people imagine sliced mushrooms, but when sliced and mixed with dressing, they absorb all the moisture and oil, often resulting in a soggy salad. At our restaurant, we hollow out the stone and pour the dressing inside, so it's okay to get a little carried away in conversation. You can enjoy the original flavor of the mushrooms. A mountain of arugula is piled on top of the mushrooms.

Simply made with Italian Gorgonzola Piccante. Perfect for a light snack. It will take a little time.

The one in the picture is 'Cream Pasta with Abalone'. We will serve it with seasonal ingredients. Please ask us.

These are large mushrooms from Shizuoka Prefecture, also used in salads. They are sautéed in garlic butter, making them perfect for pairing with drinks.

This is a very elegant Wagyu with no excess fat. Simply roasted and served with a sauce that highlights the ingredients.

The pork has a tender texture and a juicy flavor that spreads in your mouth when you chew.

The herb-infused sausage is substantial enough to be a main dish. It pairs well with drinks.

Using plenty of domestically produced beef, the roux made over 10 to 1 week is an exquisite sauce served in the Sunday lunch course and the evening omakase course meal.

A trinity of rice and eggs combined with homemade tomato sauce. No ketchup is served. You will understand once you taste it.

The authentic demi-glace meat made with Wagyu, coarsely ground to create a meaty hamburger.

Crispy coating! Juicy inside! Uses coarsely ground chunks of meat like a hamburger. No excess fat, made with lean meat (with back fat added as needed).

The tenderness of the meat that can be eaten with chopsticks is a popular dish among a wide range of age groups.

Meuniere is a French cooking method for fish. It is prepared by slowly pouring butter over the fish while cooking, so care must be taken not to burn the butter, requiring constant attention. It takes time for the butter to soak into the fish, making the bones tender, and you can also enjoy the head and tail.

This dish features Wagyu trip cooked with vegetables and tomatoes, allowing the trip to be well coated in the sauce.

Venison heart is a precious dish. It is the heart that can only be taken from one deer or one piece. Persillade is a classical cooking method from the Burgundy region of France. The meat is coated with mustard, and a mixture of breadcrumbs, parsley, and garlic is sprinkled on the surface before baking, resulting in a dish with a crispy exterior and moist interior.

Large red shrimp opened and simply grilled, a dish with the aroma of shrimp, served with lemon to taste.