KOU

Using fresh fish from the Japanese restaurant 'Ono'. Finished with a dressing made from micro-leaf salad delivered from Mammoth Farm in Awaji Island and Awaji Island onions.

Using the finest natural bluefin tuna, prepared as tartare. Seasoned with fish sauce and garlic wasabi oil, generously topped with caviar. Please enjoy it generously spread on Melba toast.

A luxurious potato salad created as an homage to Ono's signature dish 'Chawanmushi with Porcini and Truffle.' The rich porcini sauce and the aroma of truffle make this a delightful dish. *Prices may vary depending on the truffle sourcing season.

While it is common for traditional Pâté de Campagne to use pork or chicken liver, at WINE Shokudo Ono, we offer a refined yet flavorful pâté made with duck meat from Hyogo Prefecture and foie gras.

This burrata cheese is made using Awaji Island milk and is served with prosciutto made from a crossbreed of wild boar and pig known as Golden Boar Pork from Awaji Island. Please enjoy it paired with seasonal fruits.

This is a Western-style spring roll made with prawns caught in Awaji Island and seafood of the day, finished with homemade white sauce and seasonal vegetables.

A hearty ajillo made with generous ingredients used at Ono. Please enjoy the fragrant oil, specially made by the chef, generously soaked with the baguette.

Luxurious fish and chips made with high-quality sweetfish. Enjoy two flavors: crispy skin and fillet fish. If you're lucky, it might be prepared with white sweetfish!?

This luxurious gratin is made using half of the Ise lobster from Awaji Island, combined with short pasta 'Cazarecce' from Awaji Noodle Company, lily bulbs, and mozzarella cheese from Awaji Island Cheese Factory, all finished with Americane sauce (lobster sauce).

The chef's special carbonara made with eggs from Awaji Island and finished with homemade pancetta offers a rich flavor without using heavy cream. It pairs perfectly with generously shaved truffles.

A luxurious pasta made with plenty of blue crab meat that has a rich umami flavor, combined with a sauce full of crustacean aroma.

The patty made from 100% Kunizawa beef fillet is crafted with a mix of fine and coarse minced meat for a meaty texture. We use a lightly textured, aromatic bread paired with a sauce that combines demi-glace and honey.

A luxurious dish made by simmering Kuzukawa beef fillet until the fibers break down. It is served with a rich demi-glace sauce that has been continuously added to since the opening, along with seasonal vegetables.

A steak made from Kuzaza beef filet, perfectly cooked by the chef. A supreme dish topped with plenty of fresh truffle and served with red wine sauce.

We use original salt made from seawater of Awaji Island as an accent in our homemade ice cream made with rich Awaji Island milk.

The canelé, flavored with rum, has a crispy exterior and a chewy texture inside.