European Cuisine Tsuki

A dish that meat lovers cannot resist. The slightly unique flavor and saltiness pair well with white wine.

Fresh fish caught at local fishing ports (such as Kotsubo and Sajima) served as carpaccio. The accompanying vegetables are also locally sourced. On this day, it was served with parsley dressing.

A popular potage among women, made with pureed seasonal local vegetables, served cold in summer and hot in winter.

We wrapped a tartar made with seafood, avocado, and tomato in marinated salmon. This is one of the appetizers served in the dinner [Chef's Special Full Course].

Our shop's popular No. 1 menu item. A thick patty seasoned with spices, carefully baked in the oven. Served with homemade red wine sauce.

Tender and flavorful roasted duck breast. Please enjoy it with a sauce made by simmering cassis and black pepper with fond de veau.

We slowly simmered the shoulder meat, suitable for stewing, with red wine and fond de veau. Enjoy the tender, flaky texture and the unique flavor of lamb.

The young chicken thighs from Kyushu are thoroughly coated with mustard, breaded, and baked in the oven until the skin is crispy. Enjoy the contrast of the juicy meat and the fragrant crispy skin.

We are committed to sourcing local fish. The skin is grilled to a crispy finish, and the flesh is tender, paired with a smooth sauce made from yuzu, fish fumet, and butter.