The Kitchen Tanabe

Thick-cut bacon and the aroma of cheese, combined with the richness of a soft-boiled egg and special dressing.

This is a warm salad topped with deep-fried eggplant and plenty of fragrant mushrooms.

Blanched Hida pork and mushrooms, finished with sesame dressing.

Freshly caught fish, cut thick, served as a salad. Lightly seasoned with salt, pepper, and lemon.

Baking enhances the aroma and creaminess.

Quickly deep-fried eggplant to bring out its umami, finished with a miso sauce made from Okazaki's Haccho miso and cheese.

Octopus suckers in ajillo. The deliciousness bursts with a crunchy texture when bitten. Baguette is a must.

Tender beef tendon simmered slowly, flavored richly with Okazaki's Haccho miso and red wine.

Sautéed cherry tomatoes and eggplant, sealed with tomato sauce and cheese. It pairs perfectly with wine.

Ajillo, which means 'garlic-flavored' in Spanish, is a representative dish of Staub cooking. This staff-recommended dish is packed with plump shrimp, olive oil, garlic, and chili peppers.

Large pieces are cut appropriately and cooked with mushrooms in ajillo style. The texture is irresistible.

Finished in a golden color with the first dashi of bonito.

A fluffy and creamy texture with mozzarella inside the omelette.

Crispy shrimp tempura with Kuanabe's special original mayo sauce.

I found the best way to eat seared salmon.

Thinly cut potatoes coated in a special batter for a crispy texture. You won't be able to stop eating them.

Captures the aroma and richness of Camembert. Enjoy with berry sauce.

Cream croquettes made with black truffle, one of the three great delicacies, and porcini mushrooms, known as the European matsutake.

This is a croquette similar to a minced cutlet, simply made with plenty of Hida beef.

Sweet squid is lightly battered and deep-fried. Pairs well with shochu.

The texture of shrimp combined with the aroma of shiso and cheese. Crispy and plump, delicious all the way to the tail.

The jewel of Toyama Bay, white shrimp has a fragrant and elegant taste. Simple cooking is the best.

The succulent premium hormone with rich fat and the crunchy vegetables are exquisite.

This is a croquette made simply with plenty of Hida beef, resembling a minced meat cutlet.

The finely marbled and flavorful tender rump is finished to a medium-rare.

The block of Hida beef is carefully cooked while managing the temperature. Using the latest technique of 'low-temperature cooking,' we have achieved a state and seasoning that is extremely close to raw. The moment you taste it, you can enjoy the rich flavor and sweetness of Hida beef, making it a signature dish of our restaurant. Please try it once; the finish is completely different from other restaurants.

The thigh meat is grilled with a fragrant kick of black pepper. Please serve with lemon.

Crispy on the outside, juicy on the inside! An essential dish to accompany beer.

Juicy flavor, with a chewy texture, simply seasoned with salt and pepper.

The spiciness of mentaiko and the creaminess of fresh cream are a perfect match☆

Made with three types of cheese: mozzarella, Edam, and Camembert. Finished with tomato sauce.

Plenty of fresh seaweed in golden bonito broth. Perfect for a finishing touch after drinking!

Authentic Spanish paella cooked from raw rice. The aroma of saffron and the richness of seafood are abundant, and the crispy edges are irresistible!

A simple dish that showcases craftsmanship, cooked with garlic, chili peppers, and olive oil.

The pasta is coated with mentaiko, mayonnaise, dashi, and soy sauce, and served generously on top of vegetables. It is the most popular dish among women.

Thick pasta (linguine) is mixed with Hokkaido fresh cream, egg yolk, and cheese, and finished with a sprinkle of spicy black pepper.

The slightly bitter taste of caramel that has been caramelized to a crisp. The exquisite melt-in-your-mouth sensation of carefully selected egg yolks and fresh cream. Bite-sized and easy to enjoy.

Made with French couverture chocolate and finished with orange liqueur. It has a smooth texture and a rich cocoa aroma. A masterpiece of craftsmanship.

We combined sweet potato with diced Japanese chestnuts. Served hot with a scoop of cold vanilla ice cream on top. The combination of hot and cold makes for a delicious and enjoyable dessert.

Thick slices of baguette are dried and soaked in a rich custard mixture for a full day before being baked. Finally, they are caramelized with brown sugar for added flavor and served with vanilla ice cream.

A dish crafted with care in pursuit of a new texture. The tangy berry sauce pairs perfectly with the luxurious almond tofu made with generous amounts of fresh cream!