Art Marche

Specialties. We will prepare a wonderful course that will leave you with a lasting memory. After receiving your reservation, we will ask you about your preferences and then prepare a dish that will be served at its best on the day of your visit. We will prepare dishes that will be served at their best on the day of your visit. We will prepare a course meal according to your wishes as well as any food allergies or dislikes you may have.

A full course dinner focusing on local production for local consumption Gastronomic moments created by carefully decorated ingredients

Specialties. We will prepare a wonderful course that will leave you with a lasting memory. After receiving your reservation, we will ask you about your preferences and then prepare a dish that will be served at its best on the day of your visit. We will prepare dishes that will be served at their best on the day of your visit. We will prepare a course meal according to your wishes as well as any food allergies or dislikes you may have.

This course is not available from 12/21 to 12/25. Thank you for your understanding in advance. The following menu will be available from 1/16. Amuse and hors d'oeuvres Appetizers 　Cod and potato brandade with micro herbs Fish dishes 　Yellowtail rissole with radish confit Palate cleanser 　Fujioka Kimura Farm's citrus sorbet Meat Dishes 　Jyoshu beef rump and Ebara herb pork cooked at low temperature with yuzu pepper and fond de veau Dessert 　Assorted dessert of the day Café and bread We are sorry, but this course meal is not available from 12/21 to 12/25. (Because we will be open only for Christmas special course.)

Course Contents (Total 9 dishes) Menu Example ～Small appetizers Today's dish 〜Appetizers Salad with Ginhikari Trout and Hamon Minakami Ham from Mizukami 〜Hot appetizer Grilled Ebara Herb Pork 〜Soup Gentle potage with plenty of locally grown vegetables 〜FISH CUISINE Sea bream, angel prawn and scallop tricolor 〜Meat Dishes Roasted fillet of beef with chef's special sauce 〜Dessert Assorted desserts recommended by the patissier Bread Coffee **Please let us know if you have any allergies or dislikes.

Course Contents (Total 8 dishes) Menu Example - Amuse - Amuse Small plates for your enjoyment - Appetizers - Appetizers of the Day Today's appetizer and assorted salad - Soup Gentle soup with plenty of local vegetables - Fish Dishes Sautéed sea bream and angel prawn - Meat Dishes Roasted Jyoshu Beef Rump - Desserts - Assorted Pastry Chef's Special Dessert Assortment Bread Coffee

Course Contents (7 dishes) Amuse of the day ●Appetizers 　　　... salad of local vegetables and assorted appetizers Soup 　　　... Potage soup of the "season (Potage soup made with seasonal vegetables to bring out the best flavor) Main dish (Choice) 　　　... [Fish dish] Poiret of white fish with seasonal vegetables (Enjoy the plump, grilled white fish with fresh seasonal vegetables and our signature sauce.) 　　　　　Grilled Takasaki "Ebara Herb Pork" with seasonal vegetables (Grilled Takasaki-bred aseptic "Ebara Herb Pork" served with seasonal vegetables and our special sauce) Today's dessert Coffee or tea Bread Please note that this course meal will be served on 12/2.

Course Contents (7 dishes) Small appetizers Appetizers Fish dish Meat dish (Jyoshu brand pork) Dessert Coffee or tea bread

Course Contents (Total 9 dishes) Small appetizers Today's amuse hors d'oeuvre - Appetizers Prefectural Brand Trout "Ginhikari" and Mizukami "Hamon Minakami" Salad - Hot appetizer Takasaki's "Ebara Herb Pork" grilled at low temperature - Soup Soup - Soup made with a variety of local vegetables - Fish Dishes Sea Bream, Angel Prawn & Scallop Tricolor - Meat Dishes Juicy Grilled Fillet of Jyoshu Beef - Desserts - Assorted Patissier's Special Dessert Assortment Bread Coffee

*The following menu will be available from 1/16 Today's vegetable dish Amuse and hors d'oeuvre Appetizers 　Cauliflower blancmange with waterless shrimp and jus de lobster Pasta 　Peperoncino with Shimonita leek and Ikufudo bacon Soups 　Potage of Chinese cabbage Fish dishes 　Cod and ricotta cheese ravioli fritters with cold-jammed spinach sauce Meat Dishes 　Jyoshu beef fillet and Ebara herb pork cooked at low temperature with yuzu pepper and fond de veau Dessert 　Assorted desserts Café and bread ** We are sorry, but this course meal is not available from 12/21 to 12/25. (Because we will be open only for Christmas special course.)

Specialties. We will prepare a wonderful course that will leave you with a lasting memory. After receiving your reservation, we will ask you about your preferences and then prepare a dish that will be served at its best on the day of your visit. We will prepare dishes that will be served at their best on the day of your visit. We will prepare a course meal according to your wishes as well as any food allergies or dislikes you may have.

A full course dinner focusing on local production for local consumption Gastronomic moments created by carefully decorated ingredients

Specialties. We will prepare a wonderful course that will leave you with a lasting memory. After receiving your reservation, we will listen to your needs and then prepare the best dishes to be served on the day of your visit. We will prepare dishes that will be served at their best on the day of your visit. We will prepare a course meal according to your wishes as well as any food allergies or dislikes you may have.

A full course dinner focusing on local production for local consumption Gastronomic moments created by carefully decorated ingredients