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A crossbreed of Japanese Black Wagyu and Australian Angus cattle raised in the great outdoors of Australia. It is characterized by its low fat content and rich flavor.

A specialty beef from Akagi, a crossbreed of black-haired Wagyu and dairy cattle. A rare cut located on the shoulder of the cow, featuring beautiful marbling. It has a good flavor and excellent meat quality.

The most tender and rare part of beef. A lean red meat with little fat and a refined flavor.

Magnificent marbling, the quintessential Black Wagyu.

The name comes from its resemblance to an axe used by Native Americans. Enjoy the rich flavor of the meat that can only be experienced with such a large cut. *Prices vary depending on the available size.

For changing the flavor of meat and potatoes

For changing the flavor of meat and potatoes

For changing the flavor of meat and potatoes

For changing the flavor of meat and potatoes

For changing the flavor of meat and potatoes

A luxurious dish featuring tartare made from low-temperature cooked beef topped with caviar.

This is a raw horse meat tartare steak, said to be the origin of tartare steak.

Game infused with the aroma of wood, served as tartare steak. For details, please ask the staff.

A terrine of pork and chicken liver, essential for bistros, accented with walnuts.

Beef prosciutto made from lean meat served with French pork prosciutto and arugula.

Rich foie gras transformed into a smooth crème brûlée. Enjoy it with walnut bread.

Carpaccio with beef wrapped in charcoal aroma. Please enjoy it with horseradish cream.

With a refreshing lemon sauce. Pairs perfectly with white wine!

A refreshing flavor made by mixing whelk, small scallops, and surf clams with a herb-infused vinaigrette.

A smooth mousse made from white liver using several types of liqueurs. Perfect as a companion to wine.

Please ask the staff for details

A platter of three types of prosciutto: goose, duck, and lamb.

Please enjoy the beef bone marrow roasted over wood, served with onion jam on rye bread.

Please enjoy with our homemade charcoal salt.

Soft-shell angel shrimp grilled over firewood.

Slowly confit duck thigh. Enjoy it with cassoulet sauce.

Assortment of four types: Chipolata, Fume, Boudin Noir, and Aioli

Enjoy sautéed turnips and scallops with mashed potatoes and aromatic butter sauce.

A tortilla baked moist in the oven. Served with traditional Provencal garlic-flavored mayonnaise.

A specialty dish from the Brittany region, mussels marinière, arranged in a tomato-flavored Provençal style.

Carefully simmered the second stomach of the cow, called hachinosu, and topped it with garlic butter before baking.

Sautéed foie gras and caramelized apples wrapped in pie. With a truffle-scented Vanillous sauce.

This is a French bread made with rye, which is said to pair well with soups and pâtés, meaning rustic style.

The baguette, which is eaten with leftover sauce or soup, is exceptional.

Using an original garlic butter made with ingredients like bacon and almonds, in a long style.

A perfect companion for steak. The aroma of truffle and garlic stimulates the appetite.

A warm dessert made by simmering crepes with orange butter and orange juice, flavored with orange liqueur.

A classic dessert that became a sensation in the movie 'Amelie'. The area around the Paris main store is the setting for it.

A warm cake that oozes chocolate sauce when broken. It's a visually appealing dessert.

A baked apple dessert that was born from a failed apple pie.

This is an assortment of three types of ice cream and sorbet. Please ask the staff for details.

On top of deliciousness.