L'Excellence

A dish made with thick white asparagus called Lady of Caldera, directly shipped from Hokkaido. It is seasoned with a dressing based on fermented mango and topped with an exotic green curry foam sauce.

This is homemade focaccia that is fermented and baked to match the customer's arrival time. It is not reheated, but truly freshly baked bread, setting it apart from what is typically served in general restaurants.

We paired the grilled sweetfish with crispy scales with a beurre blanc sauce infused with the flavor of macadamia nuts. The accompanying purple sweet potato envelops the texture of the sweetfish's scales, while the fragrant nut aroma wafts through the air.

Our restaurant is thoroughly committed to sourcing ingredients. We do not rely on the market for our meat; instead, we receive it directly from livestock producers, ensuring that we only select the highest quality. This Oshimogyu features a fine-grained red meat and a rich marbling aroma that match perfectly, making it an exceptional cut. It is roasted slowly using residual heat, with the oven being opened and closed repeatedly for about an hour.