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Barilla's special penne is sourced through a special route. The garlic is from Spain, the chili peppers are from Italy, and the sauce is made faithfully with Italian whole tomatoes strained through a sieve.

Spaghetti with clams is seasoned with a little oregano, basil, and fresh Italian parsley.

This traditional demi-glace sauce made with domestic beef, plenty of fond de veau, and red wine is served on a hot plate.

Enjoy beef fillet steak with your choice of Western or Japanese style sauce

Made with high-quality venison meat

Our most popular rich spaghetti dish at the restaurant

A classic spaghetti dish made by chopping up a female katsu crab

This luxurious spaghetti with plenty of seafood uses angel prawns.

Barbary duck breast cooked slowly in a frying pan and topped with orange-flavored sauce

Roasted thigh meat of French Poulet Noir chicken with Chasseur sauce

A dish consisting of an assortment of homemade processed meats

A dish made by sautéing salted Barbary duck leg that has been cooked in fat

Beef cheeks braised slowly with three types of beer, caramel, onions, and beef stock

Grilled New Zealand grass-fed beef served with fried potatoes and topped with escargot butter. Comes with soup, salad, and choice of bread or rice.

The deliciousness of the back meat, grilled on a far-infrared effect net fire, is sufficient with only salt and pepper seasoning. It is a very difficult-to-obtain ingredient, and will only be on the menu when available. Please note that this is a reference price.

A sauce is made with lamb bone crumbs, vinegar, and fond de veau. The grilled lamb chops with bones are crispy and may evoke nostalgia for Japanese people familiar with Genghis Khan cuisine. The tangy and unique flavored sauce is believed to be the perfect match.

We finish the large duck breast in a rosé style. The sauce made with expensive ingredients such as gastrique, Jus d'orange, Grand Marnier, Cognac, and Fond de veau truly showcases the excellence of traditional cuisine.

A popular dish made with sautéed foie gras that has been floured twice with semolina flour, using natural beef fillet. The sauce is made with French cassonade, Cabernet Sauvignon wine, fond de veau, and butter.

Beef cheek is a rare cut that is identified as Wagyu beef, but it is not easy to come by. At our restaurant, we use large, marbled cuts to create this special dish. It is made with approximately 400ml of red wine per serving, resulting in a rich and flavorful menu item.

In French cuisine, steamed stew is called 'prese'. By searing the surface of the blanched and peeled tongue, then slowly simmering it for 3 hours in a sealed container with fond boue, mirepoix, tomatoes, red wine, and bacon, a steamed stew dish known as 'tongue stew' is created.

Bouillabaisse is one of the three major regional dishes in France and is a local dish in Marseille made in the authentic way. It uses high-quality herbs such as saffron and fennel, and incorporates the essence of shrimp and fish into the soup.

Choucroute Garni is one of the three major regional dishes in France. This Alsatian regional dish is cooked with homemade bacon, ham hock, raw frankfurters, raw sausages, loin ham, and pickled cabbage.

Horse fillet steak cooked on a plate of Nanbu ironware and topped with Madeira sauce

Duck leg meat is salted and cooked in 80°C for about 5 hours, then pan-fried until the skin is crispy. It is served this way.

A soup stock made from the bone of raw ham, simmered with root celery, aromatic vegetables, and white kidney beans. Finished with crispy skin duck confit, lightly simmered to perfection.