가든하우스 미나토미라이

This dish features domestic burrata cheese paired with Shine Muscat and Nagano Purple, finished with a refreshing vinaigrette. The apple and walnut sauce adds an accent to the plate.

The juicy sweetness of Shine Muscat grapes combined with the rich creaminess of milk, accented by a hint of spice.

Served with a refreshing cream of yogurt and fromage blanc, topped with muscat grapes, rosemary and lemon meringue, and crazy pea, inspired by grape vines. Please drizzle the elderflower and lemon honey sauce to your liking.

We have prepared a generous assortment of our popular appetizers.

This is a mushroom potage finished with roasted maitake and mushrooms. It is richly flavored with cheese and porcini powder.

Marinated silver salmon is paired with arugula, finished with a sweet tomato sauce and topped with Pecorino cheese.

Our popular menu item! By combining the simply seasoned Bolognese with the kale topping, you can enjoy it without getting tired of it until the very end.

This is a dill-scented Genovese made with Yamari shirasu from Wakayama Prefecture and Manganji pepper. Finished with Ethiopian cardamom, it is a dish that allows you to enjoy a refreshing aroma and depth.

This is a peperoncino dish combining red shrimp and cavolo nero, allowing you to enjoy the flavor of the shrimp and the aroma of garlic. Finished with a touch of lemon, it has a refreshing aftertaste.

This pizza is made with a generous amount of four types of mushrooms: white maitake, king oyster, flat mushroom, and button mushroom, which are in season during autumn. It is topped with smoked Scamorza cheese and a fresh ham sausage made with coriander, cumin, and nutmeg, creating a richly aromatic finish.

The Yonezawa pork roast is paired with a rich sauce made from grilled eggplant and Hatcho miso. It is served with fried sweet potatoes and burdock fritters, finished with a sprinkle of a spice called Badubaan from India.

The roasted duck breast is served with chestnut puree and grilled figs. It is finished with a rich sauce made from Marsala wine and Port wine, topped with Sichuan pepper oil.

The popular Japanese chestnut Mont Blanc has been renewed this year!

A luxurious autumn parfait layered with the roasted aroma of hojicha, caramel, and the tartness of cassis and raspberry.

*You can choose 2 flavors: Vanilla, Chocolate, Kyoho, Hojicha

SHIZUOKA Raw Whitebait Bruschetta Extra Bruschetta 1 Piece +550

Kochi Raw Yellowtail Carpaccio with Kiwi Salsa and Saltwort

White Liver Pâté/Fig Confit, Cacao Nibs + 300 Bread

Avocado Guacamole/Vegan Taco Meat, Chips

Assorted Prosciutto and Salami

Prosciutto and Seasonal Fruits

Okayama Oyster Ahijo with Hiratake Mushroom

Octopus Galicia/Aioli Sauce, Herb

Garlic Shrimp with Romesco Sauce and Herbs

Crispy Fries/Truffle & Cheese

Buttermilk Fried Chicken with Pickles and Lime

EHIME Conger Eel and Local Shrimp Fritters/Harissa

Bread

House-made Ricotta cheese and Comb Honey

Hummus/Roasted Vegetable Thatter

Grains Salad/Kale, Feta Cheese

White Caesar Salad with endive and mushroom

Porterhouse Steak (T-Bone) 450g/French Fries, Grilled Lemon

Wagyu Tagliata / Caramel Balsamic

Grilled Shizuoka Swordfish with Trapanese Sauce

Bismarck / Prosciutto, Premium Egg

Boiled whitebait served with green onion and charred soy sauce butter

House-made Burrata Cheese Margherita

Bitter Greens/Kale, Garland Chrysanthemum

House-made Ricotta and Lemon Buttermilk Pancakes

Banana, Pecan Nuts Buttermilk Pancakes

Sunny Side Up, Crispy Bacon / Buttermilk Pancakes

Coconut Banana Cream Pie

Brulee Basque Cheesecake/Earl Grey

Moist Chocolate Cake served with Vanilla Ice Cream and Cacao Nibs

Classic Pudding with Caramel Sauce

Kids Hash Browns

- Hamburger, Buttermilk Pancake, Bacon Egg, Hash Brown

- Mitsuse Chicken Meatballs, Hash Browns, Focaccia