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An innovative restaurant blending French cuisine and training
Punti consigliati
valutazione
Japan Valutazioni degli utenti3.61(1risultati)Recensioni
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This is a salad made with soft boiled white kidney beans, resembling mashed potatoes, and is full of beans.
A salad made with seasonal wild vegetables, mixed with leafy greens and white fish. Enjoy it with mayonnaise infused with the aroma of butterbur sprouts.
Fresh yellowtail is made into carpaccio and served with a special green tapenade sauce made with 15 different ingredients. Yuzu jam adds a flavor accent.
A high-quality salmon made from a cross between Yamanashi trout and king salmon, marinated in coffee and smoked with black wood chips, resulting in a fragrant dish. Enjoy it with a fromage blanc sauce.
We made a seared carpaccio from chilled aged lamb loin. It is finished with a sauce made from cashews and yogurt, pecorino cheese, and basil oil.
This dish features horohoro chicken from Iwate Prefecture, wrapped in meat with sautéed gizzards cooked in Madeira wine, served with a refreshing vinaigrette sauce made from 25-year-aged sherry vinegar.
Roasted slowly in butter (it takes about 1 hour to cook)
A completely new type of potato with light potatoes baked in a mille-feuille style, spread with butter made from badger meat. Please try it at least once!
The world's oldest sausage made with pig's blood. It is made by adding slowly sautéed aromatic vegetables and spices. Contrary to its appearance, it has a delicate and gentle flavor, and pairs exceptionally well with deep fruity red wine!
Ground deer meat from Mr. Yoshida and badger fat, seasoned with five types of herb spices. This is a specialty that was created after much trial and error!
Shirako from Hokkaido is lightly battered and fried until crispy, served with a refreshing herb sauce inspired by green curry. It is finished with pistachio and cardamom powder.
Minced Snow White Cherry Valley duck from Hokkaido, wrapped in Savoy cabbage to make cabbage rolls. The soup is flavored with duck broth and infused with tarragon oil.
The beef tongue is luxuriously simmered whole in Marsala wine.
This style features monkfish grilled with straw, served with a sauce made from Norwegian brown cheese and pecan nut puree. Accompanied by yacon marinated in 25-year-old sherry vinegar.
Our pride, Yoshida's Honshu deer, is slowly roasted to perfection. Enjoy it with a red wine sauce.
A carefully made soup with fish scraps and tomatoes, simmered with the day's fresh fish, angel shrimp, mussels, tomatoes, and saffron (served with a baguette)
Barbary duck raised by Mr. Hatakamura in Aomori. The bone-in thigh meat is carefully cooked at a very low temperature for an extended period to make confit. The moist and rich flavor without dryness is exceptional.
A prestigious winery in the Stellenbosch region of South Africa. Made from Chenin Blanc and Muscat of Alexandria bush vine grapes. Aromas of fresh fruits such as green apple, lime, and citrus. Crisp and gentle acidity, fruity and soft bubbles. A rich and slightly luxurious wine with abundant flavors of lime and citrus, providing a pleasant experience. Pairs well with amuse-bouche, ice-aged lamb carpaccio, lamb spring rolls, and brie carpaccio dishes.
Albariño made by the Portuguese producer Soalheiro. It uses grapes from a small plot of granite soil at an altitude of about 400 meters, which has a higher mineral content and lower fertility. Elegant aromas with a mineral feel. On the palate, it is dry with flavors reminiscent of earth and stone. The fruitiness is less pronounced, with high acidity and a salty taste from the granite soil, and a long finish. It pairs well with seafood dishes such as mussels steamed in wine and branzino carpaccio.
The grapes are harvested from vineyards in Sonoma County, Carneros AVA, and Monterey County, Arroyo Seco AVA. After undergoing malolactic fermentation, the Sonoma wine is aged for 4 months in American oak (1-year barrels), while the Monterey wine is aged for 8 months in French oak (new barrels). It has rich notes of vanilla beans and almond skins, with aromas reminiscent of crème brûlée. There is a soft mineral feel and a hint of oak, melting on the tongue. It impresses with a toasty aroma like freshly baked bread and a creamy richness akin to thick butter. This wine pairs well with dishes like baked potato with bear meat, crispy cauliflower, and grilled monkfish.
A long-established winery founded in 1893 located in Alto Adige, Northern Italy. It uses Gewurztraminer grapes grown in a rare quartz porphyry soil mixed with crystals at an altitude of 270 to 450 meters. The fermentation is managed at controlled temperatures in stainless steel tanks. After that, it is aged for 6 to 7 months on the lees using the sur lie method in stainless steel tanks. It has a rich aroma with hints of lychee and mango, along with spiciness. This white wine features a soft volume of fruit, rich acidity, and a smooth mineral sensation. Recommended pairings include fried cod milt, wild vegetable and white fish salad, lamb carpaccio, and lamb spring rolls.
A winery located in Naoussa, Northern Greece. It features organic farming at an elevation of 250m with east-facing vineyards. Fermentation is carried out in stainless steel tanks. This is a slightly sweet rosé wine made from Xinomavro black grapes. It is very delicious on its own and pairs well with food. Recommended pairings include carpaccio of lamb aged at low temperatures, galantine of partridge, and buttered potatoes with badger.
This Primitivo is made by Fatalone in Italy, using organically grown grapes over 30 years old. It has a rich aroma of ripe fruits with notes of dark cherry and prune, along with a hint of spiciness and toasted nuances. The taste is balanced and soft, harmonizing minerals and acidity, with a pleasant fruitiness and a finish that has almond nuances. It pairs well with Boudin Noir, venison and badger sausage, and beef tongue cooked in Marsala.
Merlot produced by Basket Range Wines, an Australian winery. It has a fruitiness of fresh plum, fresh raspberry, and blueberry, with nuances of cinnamon, licorice, and black pepper. The structure of the tannins and a faint mint aroma lingering in the finish. It has an elegant and light fruit flavor. Recommended food pairings include roasted venison and silver duck confit.
A natural wine from a young winery in Jura, France. Production is limited to 1,800 bottles. T-B stands for the vineyard section Trouilot-Batarad. It has a light yet flavorful taste reminiscent of broth and a subtle oak aroma. It pairs well with galantine of squab, grilled monkfish, and duck stuffed with chard.
250ml
350ml
250ml
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