레스토랑 Titti

Since opening in 2009, we have been specializing in organic wines. In addition to wines, we also offer carefully selected soft drinks, beers, cocktails, and more. We handle wines known as organic wines, biodynamic wines, natural wines, and other similar wines. There are various farming methods such as biodynamic and biologic. We do not use chemical fertilizers, pesticides, or other chemical substances, and we ferment with natural yeasts found in the local environment, without using antioxidants (although we may use them in very small amounts). We do not filter out sediments before bottling or clarify the wine (although we may lightly filter it). Our wines are produced in harmony with nature, creating wines that are delicious for the body and soul. We offer wines made from various grape varieties, with a focus on cultivation and production. We hope that everyone can experience the unique sensation of natural wines, where the energy of the wine smoothly flows down the throat without any resistance, reaching every cell in the body.

Previously served as part of a course meal. This dish features a roast of Ezo venison loin and fillet, accompanied by a morel stew, blue cheese-scented mashed potatoes, and served with a sauce poivrade.

Previously served in a course meal. Enjoy a long-roasted Tosa Akagyu red meat with a Jus de Boeuf made by simmering broth taken from Akagyu's Achilles and meat.

Previously served in a course meal. Enjoy with purple mustard sauce.

Previously served as part of a course meal. This dish features fresh fish delivered directly from fishing boats. The bitterness of butterbur complements the sweetness of koji.

Previously served as part of a course meal. Roasted black mutsu from the Bungo Strait. Smoked Naka River trout knödel in cromesqui style. Enjoy with braised daikon and a light butter sauce made from its juices.

Previously served as part of a course meal. This dessert combines blancmange made at Domyoji with a lentil stew, house-fermented yogurt sorbet, candied summer oranges, and matcha sauce.

Previously served as part of a course meal. This dish consists of a carbon cycle farming method tomato filled with mango sorbet and cardamom-flavored warabi mochi. It is a classic summer dessert.

Previously served in a course meal. Please enjoy chicken raised in a free-range manner along with plenty of Nasu vegetables. Each vegetable has been prepared with a different method suited to its characteristics.

Previously served in a course meal. Enjoy a variety of seasonal Nasu vegetables.

Previously served in a course meal. This is a roasted venison infused with the aroma of fragrant vegetables and red wine. It spreads a complex aroma throughout the mouth.

Previously served as part of a course meal. Saury stuffed with locally sourced mushrooms duxelles, then roasted.

Previously served as part of a course meal. Enjoy cod with organic red wine sauce.

Previously served in a course meal. Enjoy marinated fruits, confit, and honey-flavored nougat glacé together.

Previously served in a course meal. The daikon from Nasu-Shiobara is carefully prepared and simmered with the fragrance of Earl Grey.

Previously served in a course meal. This salad features freshly caught horse mackerel from local fishermen, lightly marinated with juice squeezed from domestic citrus fruits. Enjoy the refreshing taste.

Previously served as part of a course meal. This is an abalone steak served with a sauce made from liver.

Previously served in a course meal. The chicken is paired with a green onion sauce. The flavor of the sweetened green onion complements well. Enjoy plenty of seasonal Nasu vegetables!

Previously served as part of a course meal. This dish allows you to fully enjoy the whole lobster. The meat is placed on a galette. The broth is extracted from other parts and used to create the sauce.

Previously served as part of a course meal. This dish combines stuffed zucchini and asparagus, allowing you to savor the flavors of the season.

Previously served in a course meal. Made with pedigree black pork for the local dish of Voquecluse, Cayet. This dish is accompanied by a sauce based on sherry vinegar and a spring salad from Nasu, including Pisangli and Marsh.

Previously served as part of a course meal. Carefully cooked aged lamb. Enjoy it with plenty of Nasu vegetables such as stewed vegetables.

Previously served as part of a course meal. This dish features Nasu-yama beef marinated with tarragon and dried mandarin peel, then simmered. Served with a side salad for a refreshing taste.