타스크노아카리

The wild boar, carefully raised on a farm in the deep Aomori region, has been slowly simmered at low temperatures. Using ginger and koji for cooking, the sweetness of the meat and the flavor of the ginger pair well with alcohol.

This is a soft smoked oyster made from oysters produced in Ishinomaki, Miyagi Prefecture, gently finished with cherry wood chips. It retains the natural umami of the oysters while being subtly infused with the sweet aroma of cherry.

This is a salad with homemade pancetta and homemade Japanese-style dressing.

This is a classic shrimp and avocado Caesar salad. It is topped with soy sauce koji dressing.

It has sweetness because it uses pumpkin and sweet potato. The boiled egg on top has been soaked in sake lees sauce overnight, so please enjoy it with sake.

This is a soft crab that has recently molted, so you can enjoy the whole shell, claws, and legs. You can enjoy the flavor of the crab and the crab roe at the same time.

This is a juicy salsiccia and fluffy potato ajillo. Enjoy it with the aroma of shiso leaves. (Served with baguette)

The combination of the flavor of smoked oysters and the flavor of olive oil with fried eggplant pairs well with drinks. (Served with baguette)

This is an Italian rice croquette. Please enjoy it while it's hot.

This is a Bolognese made with homemade tomato sauce and pork. When enjoyed with an onsen egg, it combines well with the chewy pasta noodles, resulting in a mild and warm flavor.

The sauce made with fresh cream and the umami of pancetta clings to the fettuccine, creating a satisfying pasta dish.

This is the classic Margherita. Simple yet the best as a snack.

This pizza features chicken and sweet potatoes topped with homemade mayonnaise and teriyaki sauce. It is hearty, perfect for those who want to fill up on pizza.

Bone-in chicken thighs confit with herbs, baked in the oven.