Fra

Producer: ANTONINI CERESA Wine Name: Glera Spumante Region: Veneto, Italy Variety: Glera • 1 Glass…750 yen • 1/2 Glass…400 yen • BOTTLE

Producer: Ca' del Bosco Wine Name: Franciacorta Brut Cuvée Prestige Region: Lombardia, Italy Varieties: Chardonnay, Pinot Noir, Pinot Blanc BOTTLE

Producer: G.H. MUMM Wine Name: BRUT CORDON ROUGE Region: Champagne, France Varieties: Pinot Noir, Chardonnay, Pinot Meunier BOTTLE

Producer: Veuve Clicquot Wine Name: Yellow Label Brut Region: Champagne, France Varieties: Pinot Noir, Chardonnay, Pinot Meunier BOTTLE

Producer: KRUG Wine Name: GRANDE CUVEE Region: Champagne, France Varieties: Pinot Noir, Chardonnay, Pinot Meunier BOTTLE

Producer: MGM MONDO DEL VINO, Region: Puglia, Italy, Varieties: Trebbiano, Catarratto, Grecanico, Chardonnay • 1 Glass…650 yen • 1/2 Glass…350 yen • Carafe (500ml)…2,500 yen

Producer: Lamura Wine Name: Organic Grillo Region: Sicily, Italy Variety: Grillo • 1 Glass…900 yen • 1/2 Glass…500 yen • BOTTLE…5,000 yen

Producer: ANSELMI Wine Name: San Vincenzo Region: Veneto, Italy Varieties: Garganega, Sauvignon Blanc, Chardonnay • 1 Glass…1,200 yen • 1/2 Glass…650 yen • BOTTLE…6,200 yen

Producer: KEMETNER Wine Name: GTUNER VELTLINER #NOFILTER Region: Lower Austria, Austria Variety: Gtuner Veltliner • 1 Glass…1,300 yen • 1/2 Glass…700 yen • BOTTLE…6,900 yen

Producer: Maria Bortolotti Wine Name: Eligio Blanco Region: Emilia-Romagna, Italy Variety: Sauvignon Blanc • 1 Glass…1,400 yen • 1/2 Glass…750 yen • BOTTLE…7,400 yen

Producer: ANGELO NEGRO Wine: MOSCATO Region: Piemonte, Italy Variety: Moscato BOTTLE

Producer: PHILIPPE CHARLOPIN Wine Name: CHABLIS Region: Bourgogne, France Variety: Chardonnay BOTTLE

Producer: Anselmi Wine Name: Capitel Croce Region: Veneto, Italy Variety: Garganega BOTTLE

Producer: Planeta Wine Name: Chardonnay Region: Sicily, Italy Variety: Chardonnay BOTTLE

Producer: MGM MONDO DEL VINO, Region: Puglia, Italy, Varieties: Sangiovese, Montepulciano, Merlot, Negroamaro • 1 Glass…650 yen • 1/2 Glass…350 yen • Carafe (500ml)…2,500 yen

Wine Name: BONNE PECHE ROUGE Origin: Languedoc, France Varieties: Grenache, Carignan, Syrah, Cinsault - 1 Glass... 900 yen - 1/2 Glass... 500 yen

Producer: LA SPIMOSA, Region: Toscana, Italy, Variety: Merlot, 1 Glass…1,200 yen, 1/2 Glass…650 yen, BOTTLE…6,000 yen

Producer: CELLER NOU MES Wine Name: SNOU ROSATO Region: Catalonia, Spain Varieties: Garnacha, Sumoll ・1 Glass…1,000 yen ・1/2 Glass…550 yen ・BOTTLE…5,900 yen

Producer: PODERI MARINI, Region: Calabria, Italy, Varieties: Sangiovese, Merlot, Cabernet Sauvignon, 1 Glass... 1,100 yen, 1/2 Glass... 600 yen

Producer: Rocca Antica Wine Name: Montepulciano d'Abruzzo Riserva DOC Region: Abruzzo, Italy Variety: Montepulciano BOTTLE

Producer: Plozza, Region: Lombardia, Italy, Variety: Nebbiolo, BOTTLE

Producer: ELIO GRASSO Wine Name: BAROLO 2014 Region: Piemonte, Italy Variety: Nebbiolo BOTTLE

Producer: POGGIO AL TESORO, Region: Tuscany, Italy, Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, BOTTLE

Draft beer

330ml bottle

330ml bottle

Various asks

A liqueur made from orange peel, coriander, and spices

Tea liqueur

(White) Austria/100% Grüner Veltliner (Red) Austria/100% Zweigelt. This is a grape juice made from wine grapes that is pressed before fermentation, free from preservatives, additives, water, and sugar. It contains many essential nutrients for the body (such as minerals, vitamins B, C, etc.) and is said to be rich in polyphenols, which may help prevent arteriosclerosis. It is also recommended for small children and pregnant women. It is served by the glass.

・SINGLE…300 yen・DOUBLE…450 yen

One of our signature dishes, this Caesar salad is topped with slices of our homemade ham. The ham is made from 'Kōri Buta' pork from Kazo, Saitama. It is salted overnight, then seasoned with a unique blend of spices for over a week to mature, and finally simmered for more than six hours in a broth of aromatic vegetables.

A colorful assortment of vegetables, primarily featuring leafy greens and root vegetables from Saitama, served with our house blend dressing.

Large burdock roots are sliced into rounds and soaked in the chef's special vegetable broth. After being fried in rice oil, they are finished with truffle oil. This is a dish you absolutely must try when you visit our restaurant.

A white sesame dressing made with tofu from a tofu shop that will celebrate its 101st anniversary in 2024, located in Ikebukuro, 3-chome. Enjoy the fine, smooth texture and flavor of the tofu, followed by the aroma of cream cheese and the taste and texture of dried fruits.

A potage made with seasonal vegetables that are at their peak for the day and month. Please inquire for details.

By marinating olives with bonito flakes, we have softened the acidity and made it easier to eat.

A dish simmered with root vegetables in Fra's special tomato sauce, finished with a refreshing touch.

An appetizer featuring ingredients from Saitama. No matter which one you choose, you will be able to fully enjoy the flavors of Saitama.

A plate of appetizers arranged by the chef, with a daily changing selection. The contents will be a surprise until the dishes are served. Available for two or more people. An additional charge of +1,100 yen (tax included) will apply for each extra serving for one person. *Menu specifications cannot be accepted. *If you have any food allergies or dislikes, we will accommodate your needs. Please let us know.

This is the prosciutto made by 'Serrano', which has been producing ham in Saitama for over 40 years, using domestic pork and a method based on Spanish Jamón Serrano. The type of raw material sourced varies by season, so we will provide information on the offerings each time.

Served with a salad made of vegetables from Saitama Prefecture, featuring carpaccio primarily of fish.

Grilled ham made from pork raised in Saitama, cured with salt and spices for a total of 10 days. This thick-cut, juicy dish is packed with the rich flavor of pork and is very popular with children. It pairs well with beer or a full-bodied red wine.

One of our chef's specialties. When making the tomato sauce, we incorporate several aromatic vegetables, allowing you to enjoy not only the acidity of the tomatoes but also the umami of the vegetables.

This is a large tube-shaped pasta with a long cooking time of 16 minutes, which is a significant feature that makes it very filling. It is served with a cream sauce made from "Yamabu Miso" from Saitama Chichibu, along with mushrooms and bacon.

We source brown rice from Kawagoe in Saitama and sprout it in-house to prepare it as sprouted brown rice risotto. Enjoy the different nutritional value compared to regular brown rice along with the vegetable ingredients.

Deer from Yokose Town, next to Chichibu. The deer is captured using traps and dispatched with a quick kill, followed by rapid cleaning and bloodletting of the meat. A dedicated person is responsible for the entire process until the meat is stored in a maturation chamber, ensuring thorough Saitama game meat. It has an astonishingly low odor, making it delicious even for those who are resistant to 'game meat' and for children.

A pig farm with over 50 years of history, centered in Fukaya, northern Saitama, established in 1971. The 'Musashi Barley Pork,' produced at seven directly managed farms, is committed to self-produced feed, rich in high-quality protein and vitamin B1, offering a rich and deep flavor. The red meat is interspersed with coarse, net-like fat, which brings out the unique richness and umami of the pork.

Typically, black-haired Wagyu is shipped starting at around 25 months of age, but at Oguma Farm, they raise the cattle with great care until about 33 months. They use 'dry corn' in the feed, which is slowly digested in the cow's stomach. Although it incurs higher costs, the sweetness and umami are significantly stronger than other black-haired Wagyu, allowing you to enjoy meat that tastes as if it has been aged.

A luxurious dish featuring a combination of Saitama's game venison and Saitama's Wagyu steak. It's the perfect size for sharing among 2 to 3 people.

A well-known cake that originated in San Sebastián, in the Basque region. At our shop, we use cornstarch instead of cake flour to make it gluten-free. By baking it thoroughly in a gas oven, we achieve a firm exterior and a creamy interior. This is our most popular dessert.

Using bread from the most popular bakery in Kanamecho, 'Sail Knot'. The bread is thoroughly soaked in butter and then grilled to perfection in a frying pan. Once the butter toast is placed on the plate, it is garnished with seasonal fruits and various sauces before being served.