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Fresh rakkyo fermented only with brine, bringing out natural acidity and umami without using any acids.

The pride fish of Shizuoka, 'Suruga Bay's True Shrimp,' known as Toro Shrimp in Tōda, prepared as tartare.

A dish that makes abundant use of fresh mushrooms, allowing you to enjoy the aroma as well. Please mix it with a soft-boiled egg before eating.

Pesto made by hand with Italian marble mortar, preserving the aroma of basil. The fragrance is different.

A large tubular pasta made with plenty of shrimp from Suruga Bay, commonly known as spider shrimp. This pasta is rich in umami flavor from the shrimp, typical of Southern Italian cuisine.

Handmade pasta with a chewy texture like udon, served with a spicy tomato sauce 'Carettiera' featuring tender garlic and a spicy kick.

A flavorful sauce made with mushrooms and shirasu based on a peperoncino base, finished with sliced fresh mushrooms for a rich aroma.

Seasonal fresh fish prepared in various cooking methods. Please ask the staff for details.

Slowly grilled Niigata Echigo Mochi pork shoulder with sweet fat and umami flavor

Chunks of sweet Wagyu liver, with a very good sweetness and aroma; a must-try for liver lovers.

Female duck from Aomori, the meat is tender and rich in flavor

We always have 4 to 5 varieties available, which change daily.

We have classic Italian wines as well as those from France and the New World.

Available in both glass and bottle. How about a glass for a toast?

Available in small and medium bottles

Cola, Ginger Ale (Sweet), Oolong Tea, Peach, Apple, Red Grape, La France Pear, Blood Orange

Drip coffee, espresso, Darjeeling coffee, and tea can be changed to iced.