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Quiche with spinach, potatoes, and bacon

A rich and aromatic quiche luxuriously made with sea urchin

A luxurious quiche made with generous amounts of snow crab

An assortment of raw ham and salami of the season.

Don't worry, it won't get that black. It depends on availability, so it may or may not be in stock.

Refreshing balsamic vinegar flavor.

Highly recommended. A bistro classic, we have made it exceptionally delicious using plenty of chicken liver.

Tomato stew made with the second stomach of the cow (honeycomb tripe). It has been prepped and simmered for several hours to achieve tenderness.

Stuffed tightly with pork, crispy on the outside.

It melts in your mouth, so be careful not to overeat. Depending on availability, the supply has been unstable lately.

A rich and mild liver paste made using chicken liver. You can't stop eating it with baguette.

Special sauce with fresh fish that varies depending on the day's catch. A popular menu item at our restaurant.

A platter of 3 to 4 types of cheese. Cheese pairs well with wine and other alcoholic beverages.

This is a salad topped with slices of duck breast that has been smoked and cooked sous-vide.

A salad topped with forest butter avocado. I like avocado.

We use homemade smoked salmon that has been smoked in a smoke box.

It varies depending on the time. Chrysanthemum leaves, burdock, cucumber, sweet potato, eggplant, new onion, pumpkin, etc.

Rich potage made from cep mushrooms (French) and porcini mushrooms (Italian).

A rich soup made with plenty of seafood, strained to create a thick consistency, resembling a bouillabaisse. It is made closer to a bisque using ingredients like lobster.

A dish finished with a base made from clams, resembling risotto. This dish changes the concept of couscous cuisine, perfect for both a weak stomach and a healthy one.

The fresh fish varies depending on the day's catch, seared to a crispy skin and tender inside. We have several types of sauces available, so please ask the staff.

Braised tenderly in a demi-glace sauce and red wine, using beef cheek that has been added from the open.

The duck thigh meat is cooked slowly and gently in fat, resulting in a tender and moist texture. The skin is crispy while the inside remains juicy.

The cuts, cooking methods, and origin vary depending on the delivery at that time.

A popular dish during the cold season. A tribute to the local cuisine of Lyon. It uses a base of fish soup with a mixture of white fish paste, scallops, and panade. Be sure to try it sometime.

Made during the early spring when firefly squid are in season. A unique dish made with black olives and sun-dried tomatoes for a rich flavor. This also pairs well with baguette.

It changes depending on the time. Orange, Annou sweet potato, white sesame, and praline, etc.

Finished with a slightly bitter taste by adding grapefruit and other confitures.

The warmed bread pudding and homemade caramel ice cream are great. This dessert was made because I like the feeling of warm apple pie topped with vanilla ice cream. If you like that, please be sure to try it.

All homemade. Hojicha, caramel, rich vanilla, etc.

It has a tangy flavor and is a refreshing sorbet

<Product Information> Style: IPA ALCOHOL 7% Flavor characteristics are precisely the bitterness of hops and deep richness. The malt flavor is solid amidst the intense bitterness. An IPA with a taste that becomes addictive once you get hooked. Ingredients: Malt, Hops Approximately 180ml ¥880 Approximately 330ml ¥1210

<Product Information> [Domestic] Style: Golden IPA ALC. 5.5% Features a tropical fruit-like aroma and a solid bitterness. An IPA born from the belief of Defend Beer, refreshing and easy to drink, perfect for casual enjoyment. Ingredients: Malt, Hops Approximately 180ml ¥880 Approximately 330ml ¥1210

<Product Information> Style: Red Ale ALC. 5% A reddish-brown beer that uses some hops from Tono called 'IBUKI'. A red ale with a balanced flavor of malt richness and hop aroma. It pairs well with food and is a beer that you won't get tired of drinking. Ingredients: Malt, Hops (some IBUKI used) Approximately 180ml ¥880 Approximately 330ml ¥1210

<Product Information> [Sparkling Beer] Style: Fruit Beer Type ALC. 5% Made with Hyuganatsu from Miyazaki Prefecture. The moderate acidity and refreshing aroma match exquisitely with the hop aroma. This fruit beer type is characterized by a light citrus scent that breezes through the nose and a refined aftertaste. Ingredients: Barley, Malt, Hyuganatsu Juice, Sugars, Hops Approximately 180ml ¥880 Approximately 330ml ¥1210