ร็อคเก็ตแอนด์โค

(The eggplant is deep-fried and marinated in balsamic sauce. Served with prosciutto.)

(Marinated seasonal mizudako and tomatoes in a refreshing genovese sauce.)

(These are natural oysters that are currently in season, nurtured along the coast of the Japan Sea at Sasagawa Nagare.)

(Mousse made with blue cheese Gorgonzola. Served with honey)

(Salami made with aged Ezo deer and short-horned cattle, combined with cumin and Grand Marnier)

(Miyagi's bonito with black olive sauce. Topped with Kujo green onion)

(Carpaccio style with horse meat's red part served with Parmigiano cheese)

(Pan-seared large scallops cooked rare, served with a rich sea urchin sauce.

(Terrine made with Ezo deer from Hokkaido)

(This is a fresh sausage made from Hokkaido short-horned beef. We will prepare it freshly grilled.) *1 piece

(Sandwiched with shoulder loin of Misawa-produced Yamazaki pork and neighboring Mitsuboshi bread.

(Roasted lean meat shin-tama (thigh meat) with truffle-scented red wine sauce)

(Seasonal cheeses from Europe and Japan. Enjoy them at their best.)

(Fragrant natural yeast bread from Gunma. Pairs well with wine.)

(A strong cheese cheesecake paired with cassis sauce)

(Seasonal peaches poached. Served with a refreshing jelly)

(Freshly baked fondant chocolate with colorful marinated fruits)