Bamunchi

Marinated in red wine for a full day, then braised for 3 hours with fond de veau and mirepoix. Served with crispy seared foie gras.

We paired low-temperature cooked liver with apple balsamic vinegar. Finished with grilled, creamy liver that adds a sweet and sour tang, further enhanced by the softness of mascarpone. Our number one popular dish!

We prepared North Sea water octopus resembling escargot, baked in the oven with parsley garlic butter.

Currently in season, French wild asparagus, 'Asperges Sauvages'. Lightly cooked and finished with a truffle-scented Mornay sauce, onsen egg, and freshly grated Parmigiano.

Mozzarella cheese on a carriage. Finished with hot burnt butter with anchovies.

Country Pâté, Liver Paste, Marinated Whelk, Nanban Pickles, Prosciutto Grissini, Horse Meat Tartare, Mortadella, Ratatouille, Caprese, Quiche Lorraine

We have slow-cooked Italian grass-fed veal loin to achieve exquisite tenderness. Enjoy it with a refreshing tomato rabigote sauce and apple balsamic vinegar.

The high-quality meat from the tail of yellowfin tuna is carefully cooked slowly while being basted with butter and served with spring vegetables. The fragrant sauce of browned butter pairs very well.

The tendon meat is simmered until tender and made into stroganoff, layered with potatoes, and baked in the oven with béchamel and plenty of cheese.

We mixed tenderly stewed veal tongue with finely chopped Hungarian foie gras based on minced pork, wrapped it in crepinette, and baked it in the oven. Served with polenta, accompanied by Madeira sauce.

This meat, which has a rich fullness with a hint of milk aroma and a refined density of fat, is gently sautéed in plenty of butter and then finished as a fricassée with Marsala wine, veal stock, and fresh cream, capturing the umami of the meat in the sauce.

Zabuton is a cut that is served as premium loin in yakiniku restaurants. It is characterized by a rich and elegant flavor with a soft, melt-in-your-mouth texture. Served with a maître d'hôtel butter made from four types of pepper and nuts, along with an apple balsamic sauce.

We added black truffle paste to the creamy carbonara made with crispy homemade pancetta, egg yolk, fresh cream, and plenty of Parmigiano, creating a sophisticated adult flavor. The fragrant aroma of truffles, the umami of Parmigiano, and the richness of the egg come together on the plate to create an exquisite taste.

This dish features fresh firefly squid and rapeseed flowers prepared in an aglio e olio peperoncino pasta. It is enhanced with depth from Noto fish sauce 'Ishiru', richness from bottarga sourced from Sardinia, Italy, and a refreshing touch from hidden yuzu.

Fragrant pork from Matsumura Farm in Kazo City, Saitama Prefecture. The fine texture of the meat and the deliciousness of the fat are our principles. Served with a compatible blue cheese cream sauce.

We have paired a spicy Arabbiata with a type of flat pasta called Vesuvio. You can enjoy the harmony of texture and flavor as the sauce wraps around the layers of the dough.

The dough is carefully baked in the oven with marinated pork, liver, walnuts, shallots, port wine, Madeira wine, and more. Served with cornichons and French mustard.

This dish is made with fresh chicken liver, finished with red wine, Madeira wine, and mirepoix. A dish that highlights the sweetness of the liver.

An assortment of 3 types of Italian appetizers: vegetable-based, fish-based, and meat-based.