BOUCHON CRAFTCOMPANY

Order for the entire group, price per person

A proud assortment packed with plenty of appetizers from Bushokura

Omakase Appetizer Noble Platter (3 items)

Shirasu and mascarpone cheese go really well together

A traditional French charcuterie made by packing marinated pork into a mold and baking it.

A bistro classic made by slow-cooking pork until extremely tender, then turning it into a paste to spread on a baguette.

Italian traditional ham blended with pistachios

Homemade ham finished with low-temperature cooking for a moist texture

Fried chicken seasoned with a recipe taught by a staff member from Hokkaido

Duck ham generously coated with black pepper

It is a classic salami

Potato salad that looks like 31 Ice Cream, made with Shadow Queen

Bistro classic dish with a soft-boiled egg topped with sauce

Shirasu and mascarpone cheese go really well together

Salad topped with homemade dressing, you can add boiled shirasu and meat.

Fried potatoes, simply salted

Homemade pickles from the restaurant's recipe, extremely sour but addictive in flavor.

Olives marinated with garlic and chili herbs

This is a coarsely ground sausage

A dish stir-fried in rich butter mixed with sautéed bacon and onions

Mashed potatoes mixed with mentaiko, served with a baguette for the number of people

A dish topped with smoked salmon and mascarpone

A dish topped with fruit tomato and mascarpone

Lightly marinated with smoked oil and lemon, easy to eat

A sizzling flavor that goes well with bread, served with a baguette for each person

Classic Ajillo with shrimp, served with a baguette for each person

A classic Ajillo served with a baguette for each person

An omelette made flat with chopped foie gras inside.

Classic style finished in tartare style, served with a baguette for each person

A dish made with lean horse meat prepared as carpaccio

Sole fillet sautéed, mixed with mashed potatoes, topped with cheese, and baked in the oven.

A soup full of onions that you can eat

A classic dish made with the second stomach of beef (honeycomb tripe) simmered until tender

A classic French dish simmered to super tenderness in red wine

A classic French dish that is simmered in oil until it is tender enough to fall apart with chopsticks.

This is incredibly delicious meat made only in one place in Iwate Prefecture. The pronunciation is (Hakkinton). The seasoning is simply salt and pepper.

A rare harami steak finished with low-temperature cooking

Tomato sauce and mozzarella cheese

Basil sauce and mozzarella cheese

Plentiful Shirasu and Tomato Sauce

Smoked Oysters, Mentaiko, Mozzarella Cheese

Italian Ham, Soft Boiled Egg, Tomato, Cheese

Mozzarella cheese, blue cheese, melting cheese

Shirasu 2000 Hiki Peperoncino with anchovy and capers as a secret ingredient!!

A carbonara that is addictive and made without heavy cream, popular among fans since the restaurant opened.

Pasta with Mozzarella Cheese and Basil Sauce

You can't see the pasta because of the cheese!!! The sauce is simply tomato sauce

Rich crab penne served in a paella dish

Chunky meat Bolognese! A mature penne with plenty of strong black pepper that pairs well with alcohol.

Risotto full of the flavors of shrimp, clams, squid, and tomato

We deep-fried seasonal Brussels sprouts. Slightly bitter and delicious.

Firefly squid has started! In ajillo!! Served with a baguette

Fatty bonito!! The curry sauce is delicious!!

A dish that pairs well with alcohol, featuring chicken neck sautéed in butter mixed with sautéed onions and bacon.

The duck is simmered until tender, mixed with sautéed mushrooms and shallots, topped with mashed potatoes, cheese, and breadcrumbs, then baked.

Firefly squid, sprout Brussels sprouts, and shirasu with a hidden flavor of anchovy, capers, and lemon!!