카브 유노키

Firefly squid from Toyama, which has been quickly grilled in a kiln after being parboiled. The finishing touch of a sprinkle of sesame oil at the end of grilling is the key to the flavor. After the firm texture, the inherent sweetness of the squid spreads thickly throughout the mouth, and the aroma of the charcoal escapes through the nose.

Sweet and sour grilled apple on top of celery root puree with rare cold smoked amberjack. The tender flesh melts in your mouth, and the hickory smoke aroma gently spreads. Recommended to pair with the white wine barrel-aged 'Manjusen Special.'

Grilled young boar leg meat with a milky flavor and tenderness. Served with a paste made from Kikuimo harvested in Toyama, and a sauce made from the juices of the young boar. Best enjoyed with red wine.

On top of celery root puree, sweet and sour grilled apples and rare cold-smoked amberjack with a soft texture that melts in your mouth, and a hint of hickory smoke that gently spreads. Recommended to pair with the white wine barrel-aged 'Manjusen Special.'