novel

A selection of daily changing appetizers made with seasonal ingredients, including regular cold appetizers! You can enjoy a little bit of various flavors to share with everyone. For one person.

Served with soft-boiled egg in a Sicilian-style vegetable tomato stew.

You can simply enjoy Hokkaido mozzarella cheese with fruit tomatoes and prosciutto.

A smooth pâté made only from carefully selected chicken livers.

We have finished the escargot with three types of mushrooms in a cream gratin.

Generously coated with herb breadcrumbs and baked in the oven until golden brown. The aroma of the herbs enhances the umami of the oysters.

Mushrooms made in Okazaki City. The flavor and aroma of 'Matsutake x Shitake' are sealed inside the croquette. (2 pieces)

The honeycomb tripe simmered in a spicy tomato sauce is tender and pairs well with both white and red wine!

The fish for the carpaccio is seasonal, and we strive to source the freshest and most delicious options available. However, due to fluctuations in catch volume from year to year, there may be times when we cannot secure a stable supply. Prices and contents may vary depending on the situation, so please ask the staff for more details.

3 pieces... 330 yen 6 pieces... 550 yen

A popular pasta that has been made since the opening of our sister store. It is colorful and fragrant, allowing you to enjoy it with both your eyes and nose.

One of the representative pastas of Rome, characterized by a rich sauce made only with cheese and eggs, without using milk or cream.

A pasta with plenty of vegetables in a tomato sauce. It is a dish where you can simply feel the sweetness of the tomatoes and vegetables.

A simple pasta that becomes addictive with the flavor of homemade smoked bacon and garlic oil, accented by the spiciness of chili peppers.

An original pasta that is the signature product of a sister store where many become addicted. If you love mentaiko, I definitely recommend trying it at least once.

A pasta that is irresistible for spice lovers, made by mixing the contents of homemade sausage seasoned with spices and herbs into the sauce.

This Bolognese, made intentionally with tendon meat, is a new sensation pasta that is simmered until it becomes tender and chunky.

A rich cream sauce made with plenty of thick broth extracted from the heads and shells of various shrimp, which coats the pasta.

A pasta that incorporates seasonal ingredients with large oysters and mushrooms from Hiroshima Prefecture! The rich umami of the oysters in the cream sauce is exquisite.

Our pasta uses original noodles blended with 'kansui', which is typically used in Chinese noodles. You can enjoy a chewy texture that is more enjoyable and easier to pair with sauces than regular fresh pasta.

This is a special risotto made with the image of egg over rice, featuring the umami of the egg, the richness of cheese, and a sharp kick from black pepper that makes it an impressive dish.

This is a chef's whim using seasonal fish. Please note that it may not be available depending on the supply.

Grilled lobster over charcoal, simply topped with a sauce made from the broth extracted from the shell!

Mikawa beef has a moderate amount of marbling, providing a good balance of fat and lean meat, allowing you to enjoy a melting texture and the delicious flavor of the meat.

Only the tender parts of the beef tongue are carefully selected and cut thick. By slowly cooking it over charcoal, the outside is infused with a fragrant charcoal aroma while the inside remains moist and juicy.

Cows that have finished giving birth are called 'cows that have given birth', and they are characterized by having less fat, allowing you to experience the rich flavor of the meat itself. This dish uses the tenderloin cut and is prepared in the Rossini style, served with homemade liver pâté and potato purée!

A thick-cut roast pork that is seared on the outside and then slowly cooked in the oven.

This duck has little of the unique gamey flavor and retains a rich umami, making it easy to eat.

It has a rich meat flavor, and you can enjoy it refreshingly with lemon.

An exquisite dish that is simmered until the cheek meat of the Hida beef becomes tender enough to be broken apart with chopsticks.

We will prepare a selection of 2 to 3 types of desserts made by our pastry chef, served in bite-sized portions. Recommended for those who want to try a variety of different types. Please ask the staff for details.

Tiramisu, a representative dessert of Italy. The bitterness of espresso and the sweetness of mascarpone cream.

A panna cotta infused with the aroma of pistachios commonly used in Italy. It is finished to a perfect firmness, allowing it to melt in your mouth.

This is a creamy cheesecake based on the Italian-origin cassata, which is an ice cheesecake. It has been finished to a smooth and melt-in-your-mouth texture. You can also enjoy the different textures of mixed berries and nuts like pistachios.

A separate table charge will apply.