QUINDI

Seasonal vegetables received from farmers across Japan are prepared by the chef, crafted like a vegetable appetizer. This dish expresses the 'now' of the field and the 'now (moment)' of the kitchen.

A platter of ham combining Italian and Japanese charcuterie.

Tomato sauce made with fruit tomatoes that have a sugar content of over 8% and double the usual amount of lycopene.

A Quindi original Bolognese made by simmering various meats from livestock farmers delivered to Quindi.

Rich carbonara made luxuriously with Ibaraki Okukuji eggs

Made with the fish that is available at the time, served with a sauce prepared for that day.

A dish made with shellfish caught during the season from all over Japan.

A dish combining seasonal vegetables from Japanese farmers and seasonal seafood from the ocean.

Using a whole fish, this Acqua Pazza is slowly simmered with vegetables, olives, and tomatoes in a cast iron pot.

Deer and wild boars eat crops from the fields, which affects the farmland. Therefore, even outside of the hunting season, we regularly capture them using traps. To honor such precious lives, we carefully prepare the deer received from Mr. Jiro of the Tottori Hunting Association as the main dish.

Nakijin Agu, the original breed of Agu pork. A precious Nakijin Agu received from dedicated livestock farmers who are working hard to preserve and promote the original breed, served as the main dish.

The Barbary breed, originally from France, is raised by livestock farmers in Shingo Town, Sannohe District, Aomori Prefecture. It is processed using a traditional method called 'Etouffé' from France, resulting in flavorful duck meat rich in umami and iron.

A breed of Japanese short-horned cattle, one of the wagyu. Raised using the summer mountain and winter barn method, they are freely grazed in the mountains during summer, eating grass, and fattened in the barn with 100% domestic feed during winter.