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Akkeshi oysters Kakiemon! The rich flavor is truly the milk of the sea. At our bistro tavern, we offer Akkeshi oysters for 420 yen each (tax included).

Our fresh fish is sourced directly by Chef Takeda, who is particular about ingredients, from the Yokohama wholesale fish market every morning. Takeda carefully 'sees', 'touches', 'smells', and 'tastes' each ingredient. The fresh sashimi of lively fish and the sauce made with slightly tangy Tsuji tomatoes create the perfect marriage in your mouth.

In the morning, we offer a daily special menu with seafood sourced from the fish market (fritters, pan-fried, etc.) starting from ¥1000.

Our house specialty hors d'oeuvre is a proud dish. 100% Hand-made, 80% order rate. @Perigord Foie Gras & Koshu Shingen Chicken Liver Mousse @Izu Amagi Black Pork Country-style Pâté @Seafood Tartare and Corn Soup @Anchovy & Mashed Potatoes @Treviso Gorgonzola Salad @Smoked Duck from Chalons @Yokohama Local Pork Ham etc. ... You won't be able to put down the wine! ¥990 per person

This is a hot simmered stew served in special cocottes from Staub. The beef tendons are sourced from Wagyu that boasts the highest safety standards in Japan, originating from the Yokohama meat market.

The deliciousness of the 100% Izu Amagi Black Pork 'Rillettes' is exceptional! With a flavor that quietly melts in your mouth like exquisite corned beef, and a smooth and gentle texture, you can't help but feel the nobility of this black pork. We have wines available by the glass and bottle to pair with this dish.

The meat dishes are highly praised. Signature beef steak, French Chalon duck, Izu Amagi black pork, Koshu Shingen chicken, Ezo venison, New Zealand lamb rib with bone, French Perigord foie gras, locally sourced Yokohama ham pork, homemade Amagi black pork sausage, etc. Enjoy the fragrant meat dishes that burst with juicy flavors and the harmony of wine. Grand size (serves 3-4 people) ¥4730

This is a bistro specialty warm vegetable dish made with seasonal fresh vegetables. Enjoy the deliciousness of Japanese vegetables from all over the country throughout the four seasons. When paired with carefully selected value wines by the sommelier, a world of exquisite bliss unfolds.

I went to the most famous bouillabaisse specialty restaurant in its birthplace, Marseille, [MIRAMAR]. I am confident that the bouillabaisse at this bistro tavern is more delicious than the authentic taste! Please enjoy it with a baguette.

We source beef from farms that have passed the strictest safety standards of HACCP, particularly from NZ ouAG. The steak is made from tender, lean red meat without any fat, so you won't get tired of eating it no matter how much you have. We use plenty of garlic to create a savory flavor. Truly, the deliciousness is irresistible! We also have 100g for 1430 and 300g for 3630!

Exquisite tasting duck. Just as a masterpiece requires a fitting frame, this dish harmonizes beautifully with the right wine, enhancing its deliciousness. Enjoy the French delicacies crafted by our specialty. We also have a generous 200g portion available. (¥2400)

Yokohama is the birthplace of our country's brand pork (Yato breed). We have grilled the loin meat of [local pork Hama Pork], which originates from the Yato breed. Enjoy the outstanding deliciousness with its appearance, aroma, flavor, texture, and juicy meat juice.

A platter of tomatoes from Tsujifarm: Piccola Canaria, Aiko, Tomato Berry, Furtika, Toscana Violet, Kozuru, Yellow Mimi, Yellow Aiko, Midori Chan.

We deliver the taste of the famous Parisian restaurant Lasserre where the chef trained. Périgord foie gras and freshly slaughtered Koshu Shingen chicken liver create the best marriage!! Behind the elegant and creamy flavor lies an indescribable richness of umami. Please enjoy it with Melba toast!!

The pickled vegetables are 100% HAND-made!! The ingredients for the pickles are selected every morning from the wholesale market and specialty fresh vegetable suppliers, using exquisite vegetables. The crisp texture and refreshing deliciousness of fresh vegetables create the best marriage with cold meats.

Please enjoy the extraordinary deliciousness of country-style pâté, the highlight of bistro cuisine. Amagi black pork is a purebred Berkshire breed, the king of pork. The smooth red meat has a vivid pink color that makes you wonder, 'Could paint produce such a color?' The milky white fat is free of any off-flavors and has a clear, refreshing aroma. Recommended by the chef!

Norwegian salmon is a trusted brand loved by chefs around the world. The salmon, exquisitely marinated in wine vinegar, is complemented by crunchy onions from Awaji Island and Pomme de l'amour tomatoes from Tsuji Farm, contracted by Bistro Sakaba.

100% hand-made homemade smoke. The duck is high-quality breast meat from the Périgord region of France. Please enjoy the bistro's specialty that shines with the chef's sensibility.

Camembert, cream cheese, Gorgonzola, Parmigiano-Reggiano (5 types ¥1980)

The king of wine snacks. The winter cabbage from the Atsumi Peninsula and the summer-autumn highland cabbage are produced in Tsumagoi and Nobeyama Highlands. When it comes to spring cabbage, Miura is known, but Shonan also produces high-quality cabbage. Please enjoy the seasonal cabbages.

This is a popular menu item at the bistro. Enjoy the chunky, fluffy potatoes such as Bintje, Danvers, and Kita Akari!

This is an exceptionally delicious Arrabbiata made with tomatoes grown on a contract farm in partnership with a bistro tavern. The pasta is made with special fresh penne. Please enjoy it with wine.

This exquisite risotto is made with exceptionally fresh oysters from Hiroshima Bay or Ise-Shima Toba, resulting in a rich and milky flavor. The saltiness of Parmigiano-Reggiano enhances the deliciousness with a perfect touch. Pairing it with Chardonnay brings out delightful smiles.

The chef's original pilaf is very popular, and the combination of fresh cabbage and homemade ham pork salted is outstanding!!

Prosciutto di Parma, also known as Parma Ham, is considered one of the world's three great hams, alongside Jamón Serrano from Extremadura, Spain, and Jinhua Ham from Zhejiang Province, China.

This is a Nicoise salad created by Chef Takeda, who visited Marseille, Nice, and Paris, and was inspired by the famous restaurants in Nice. It has been arranged with grilled tuna instead of canned tuna! Please enjoy it. Special Price... ¥980 - Demi Size... ¥680

This salad uses 18-month aged Italian Parma prosciutto. The saltiness of the prosciutto and Parmigiano-Reggiano cheese perfectly marries with the salad.

We deliver the crème brûlée taught by Chef Takeda at a two-star restaurant in Paris.

The name of the pastry chef who created this dessert is Henri Charpentier, which is the same name as a certain famous Western confectionery store. Our Suzette has a sauce with the flavors of orange and butter that pairs perfectly with vanilla ice cream!

The bistro tavern believes that dessert is an important dish. This is because dessert is a crucial finishing touch for satisfaction. The bistro's ice cream is homemade and we always have 5 to 6 varieties available. Please enjoy our special desserts for each season.