곤즈 큐카루이자와

Firefly squid from Toyama Prefecture is excellent in both taste and size.

Braised liver with no odor, thoroughly drained of blood. Pairs well not only with wine but also with sake.

The two spring ingredients are simply mixed with mustard soy sauce and finished with bonito flakes.

2-year aged potatoes from Hokkaido... the sweetness is delicious.

Fresh mushrooms finished with shallots, coarse salt, and delicious Italian olive oil.

We will prepare this using fruit tomatoes from Karuizawa starting in early summer.

Homemade blended miso... In spring, miso mixed with butterbur and olive oil.

By using yamato mixed with dashi and soy sauce as the coating, it achieves a 'fluffy and creamy' texture.

A dressing made with Japanese ingredients such as perilla leaves and myoga pairs perfectly with fresh fish. Enjoy the fish delivered from Gunma Market.

Ajillo made with seasonal ingredients, served with a baguette. In spring, it features small spear squid and fresh green seaweed.

Vegetables and seafood mixed with two types of homemade dressing are excellent

Grilled salmon finished rare with a flavorful daikon radish and broth.

Grilled duck breast over charcoal with a teriyaki-style sauce that pairs perfectly.

Grilled with a blended miso made from seasonal ingredients. Includes burdock, green onions, and chili peppers.

The style changes with the seasons, but it is finished with mustard, shallots, and parsley.

Charcoal grilled domestic bone-in rib meat aged for one month... Please enjoy simply with salt and mustard.

Curry udon with a blend of homemade spices... it's a taste for adults.

Served with seasonal ingredients such as mentaiko, salmon belly, and shirasu.

Please enjoy the 'melt-in-your-mouth' texture that you wouldn't believe was baked.