root
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
สัมผัสรสชาติอันน่าหลงใหลที่บิสโทรบ้านเก่า
จุดแนะนำ
คะแนน
รีวิว
รูปภาพ
เมนู
Our menu structure is easy to share for groups, and we will prepare an assortment of carefully prepared dishes for up to four people. We have packed the menu with not only our most popular dishes, but also seasonal ingredients for you to enjoy. This plan is recommended for welcome and farewell parties and reunions. Available until 6:00 p.m. on weekdays (available until 4:00 p.m. on weekends and holidays). (Available until 4:00 p.m. on Saturdays, Sundays, and holidays.) *We can also write a message on your dessert for free.
Our menu structure is easy to share for groups, and we will prepare an assortment of carefully prepared dishes for up to four people. We have packed our menu with not only our most popular dishes, but also seasonal ingredients for you to enjoy. The restaurant is open until 6:00 p.m. on weekdays (open until 4:00 p.m. on weekends and holidays). (Weekends and holidays, we are open until 4:00 p.m.) This plan is recommended for welcome and farewell parties and reunions. *You can also write a message on the dessert for free.
Aged salted pork, matured with salt from the sea, carefully roasted at low temperature.
Only the thickest center part of the beef tongue is cut into thick slices and slowly baked in the oven.
Enjoy the concentrated umami flavor of steak meat.
Slowly cooked using salt from the Uyuni Salt Flats.
A chef-made charcuterie platter!
A pate made from various parts such as pork neck meat, shoulder loin, and back fat. It has a moist finish due to low-temperature water bath.
A moist and smooth mousse.
Receive a variety of vegetables weekly from local farmers.
Two types of namafu, mugwort and white sesame, with homemade tadakura miso.
A potato salad with fluffy potatoes, boiled eggs, bacon, and whole grain mustard.
Carrots marinated with cumin.
Green onions grilled slowly until sweet, then marinated. Recommended as a wine appetizer.
French fries made from potatoes with skin on.
An omelette made by baking fluffy eggs and cheese in a cocotte.
Seasonal vegetables are individually blanched and mixed with fragrant white sesame oil and bonito dashi
Enjoy the pleasant texture of Hachimantai mushrooms and the rich umami flavor of Parmigiano, seasoned with olive oil from Shodoshima and crispy delicious Maldon salt from England. Perfect as a wine pairing.
Spring rolls from An using hijiki and delicious seasonal vegetables.
Spicy minced meat, egg, coriander, shiso leaves, trefoil, green onions, peanuts... A cute and hearty ethnic-style rice dish. *Please let us know in advance if you have any ingredients you don't like.
Rich vanilla ice cream topped with black honey.
A parfait with specially baked crispy granola, white chocolate cheesecake mousse, and vanilla ice cream.
This bistro classic ice cream cake features a contrast of caramelized walnuts and dried fruits with a light and airy meringue texture.
Passion Fruit, Kiwi, Raspberry
We offer a wide selection of natural wines from around the world. We have a rich variety of wines that can only be tasted in bottles. Prices range from 4800 yen.
We offer wines that complement vegetables, meat, and root-based dishes. Prices range from 880 yen to 1280 yen per glass.
Hyogo Prefecture
Osaka Prefecture
Aichi Prefecture
Akita Prefecture
Kanagawa Prefecture
Choose your favorite combination of shochu, gin, rum, vodka, various hard liquors, with matcha, jasmine tea, corn tea, or oolong tea.
We offer recommended sake for each season. Prices range from 880 yen.
Kujira Kuro Kirishima
Taiming Kachigarasu
Asahi Rent
A gin and tonic made with Japanese craft gin. It can be adjusted to suit your taste.
A cocktail made with homemade lemonade and red wine, finished in two layers.
Italy Veneto region
Italy Veneto Garganega
Italian Campania Falanghina Fiano
Italian Lombardia Riesling Renano Muller-Thurgau Chardonnay
France Loire Valley Pinot Noir Chardonnay
Yamagata Prefecture Delaware Niagara
Nagano Prefecture Chardonnay Pinot Noir
Italy, Sicilia Solaris
France Champagne Pinot Meunier Chardonnay Pinot Noir
France, Rhone Valley, Lussan
France Loire Sauvignon Blanc Menu Pineau
French Jura Chasselas Blanc Chasselas Rose
French Loire Valley Pinot Chenin Blanc
France Loire Sauvignon Blanc
France Burgundy Chardonnay
French Alsace Pinot Blanc
France Alsace Osterwo
France Alsace Sylvaner
Italian Emilia-Romagna Malvasia di Candia
Italian Friuli Friulano
Italian Puglia Chardonnay
Italian Puglia Fiano
Italian Apulia Bonvino
Italian Puglia Falanghina
Italy, Puglia Fiano
Austrian Burgenland Gelber Muskateller
Italian Sicilia Malvasia Moscadella Cataratto Nerello Mascalese
Spanish Catalonia Macabeo Monastrell
France Jura Chasselas
France Alsace Osterwo Gewurztraminer Sylvaner Muscat Shasla
France Alsace Gewurztraminer
Italian Piedmont Arneis Malvasia
Italy Friuli Ribolla Gialla
Italian Puglia Greco
Our menu structure is easy to share for groups, and we will prepare an assortment of carefully prepared dishes for up to four people. We have packed the menu with not only our most popular dishes, but also seasonal ingredients for you to enjoy. This plan is recommended for welcome and farewell parties and reunions. Available until 6:00 p.m. on weekdays (available until 4:00 p.m. on weekends and holidays). (Available until 4:00 p.m. on Saturdays, Sundays, and holidays.) *We can also write a message on your dessert for free.
Our menu structure is easy to share for groups, and we will prepare an assortment of carefully prepared dishes for up to four people. We have packed our menu with not only our most popular dishes, but also seasonal ingredients for you to enjoy. The restaurant is open until 6:00 p.m. on weekdays (open until 4:00 p.m. on weekends and holidays). (Weekends and holidays, we are open until 4:00 p.m.) This plan is recommended for welcome and farewell parties and reunions. *You can also write a message on the dessert for free.
With a sauce of plum paste and black olives, perfect for summer.
Please enjoy with our homemade non-oil sesame dressing.
A white sauce made with mascarpone combined with seasonal ingredients.
Ingredients with rich umami are slowly simmered in garlic bouillon soup and olive oil.
A fragrant grilled risotto served in a tea-zu-ke style with tomato and dried bonito broth. Enjoy it with aromatic vegetables.
The salmon is cooked at a low temperature to achieve a tender texture.
Please enjoy it with a sauce that pairs perfectly with the carefully cooked duck meat.
A5 grade Wagyu braised in a sweet and sour balsamic sauce.
Please enjoy it with white bean paste berry cream.
A baked cheesecake made with compatible white peach and Earl Grey.
The salt pork, aged with sea salt, has been carefully roasted at a low temperature.
Only the thickest center part of the beef tongue is cut thick and slowly baked in the oven.
Please enjoy the concentrated flavor of the steak meat.
Slowly grilled using salt from the Uyuni Salt Flat.
A handmade charcuterie platter by the chef!
This pâté is based on various cuts of pork, including neck, shoulder, and back fat. It is finished with a moist texture through low-temperature sous-vide cooking.
A moist and smooth mousse.
With the theme of 'enjoying the ingredients as much as possible', we prepare each vegetable using different cooking methods. The seasoning is kept to a minimum, allowing you to appreciate the original characteristics of the vegetables.
Two types of fresh wheat gluten made with mugwort and white sesame, served with homemade dengaku miso.
This is a potato salad made with fluffy potatoes, boiled eggs, bacon, and whole grain mustard.
Marinated carrots with cumin.
Marinated long leeks that have been slowly grilled to a sweet finish. Recommended as a snack with wine.
Fried potatoes with skin on.
An omelette baked in a cocotte with fluffy eggs and cheese.
Seasonal vegetables are cooked separately and mixed with fragrant white sesame oil and bonito broth.
With the crunchy Hachimantai mushrooms and the rich umami of Parmigiano, paired with olive oil from Shodoshima and deliciously crispy Maldon salt from England. Perfect as a wine accompaniment.
Spring rolls filled with hijiki seaweed and delicious vegetables of the season.
Spicy soboro, egg, cilantro, shiso, mitsuba, green onion, peanuts... This is a cute and hearty ethnic-style rice dish. *If you have any ingredients you dislike, please let us know in advance.
Rich vanilla ice cream served with black honey.
A parfait topped with specially baked crispy granola, white chocolate cheesemousse, and vanilla ice cream.
A classic bistro ice cake with a light and airy meringue that contrasts with the texture of caramelized walnuts and dried fruits.
Passion Fruit, Kiwi, Raspberry
Our shop is dedicated to carefully selecting natural wines. As a result, many of the wines have limited production, and they may be discontinued. Therefore, we do have a wine list, but if an item is out of stock, we will introduce an alternative wine. If you have any preferred flavors, please feel free to consult with us. Starting from 4800 yen.
3 types each of red and white, and 1 type each of orange, rosé, and sparkling. The selection may change daily and can vary several times a day, so please feel free to ask. Glass prices range from 880 yen to 1280 yen.
Hyogo Prefecture
Osaka Prefecture
Aichi Prefecture
Akita Prefecture
Kanagawa Prefecture
Riku 580 yen / Hiroshima - Tokonai 980 yen / Chichibu - Ichiro's Malt 1280 yen
Choose your favorite combination of shochu, gin, rum, vodka, or various hard liquors with matcha, jasmine tea, corn tea, or oolong tea.
We offer seasonal recommended sake. From 880 yen.
A gin and tonic made with Japanese craft gin. From 880 yen.
A cocktail of homemade lemonade and red wine. Finished in two layers.
Our menu structure is easy to share for groups, and we will prepare an assortment of carefully prepared dishes for up to four people. We have packed the menu with not only our most popular dishes, but also seasonal ingredients for you to enjoy. This plan is recommended for welcome and farewell parties and reunions. Available until 6:00 p.m. on weekdays (available until 4:00 p.m. on weekends and holidays). (Available until 4:00 p.m. on Saturdays, Sundays, and holidays.) *We can also write a message on your dessert for free.
Our menu structure is easy to share for groups, and we will prepare an assortment of carefully prepared dishes for up to four people. We have packed our menu with not only our most popular dishes, but also seasonal ingredients for you to enjoy. The restaurant is open until 6:00 p.m. on weekdays (open until 4:00 p.m. on weekends and holidays). (Weekends and holidays, we are open until 4:00 p.m.) This plan is recommended for welcome and farewell parties and reunions. *You can also write a message on the dessert for free.
With plum sauce and black olives.
Homemade non-oil sesame dressing. Served with Italian Bologna ham.
A marriage of autumn fruits and fresh cheese, dressed with white balsamic dressing.
Ingredients with rich umami are slowly simmered in garlic bouillon soup and olive oil.
With a rich ragu sauce made from chewy fresh pasta. Served with mascarpone cheese.
Seasonal autumn salmon is cooked at low temperature to achieve a tender texture.
Please enjoy the carefully cooked duck meat with a sauce that pairs perfectly.
With yuzu pepper flavored balsamic sauce.
Styled like Mont Blanc with white chestnut cream.
The salt pork, aged with sea salt, has been carefully roasted at a low temperature.
Only the thickest center part of the beef tongue is cut thick and slowly baked in the oven.
Please enjoy the concentrated flavor of the steak meat.
Slowly grilled using salt from the Uyuni Salt Flat.
A handmade charcuterie platter by the chef!
This pâté is based on various cuts of pork, including neck, shoulder, and back fat. It is finished with a moist texture through low-temperature sous-vide cooking.
It is a moist and smooth mousse.
With the theme of 'enjoying the ingredients as much as possible', we prepare each vegetable using different cooking methods. The seasoning is kept to a minimum, allowing you to appreciate the original characteristics of the vegetables.
Two types of fresh wheat gluten, mugwort and white sesame, with homemade dengaku miso.
This is a potato salad made with fluffy potatoes, boiled eggs, bacon, and whole grain mustard.
Marinated carrots with cumin.
Marinated long leeks that have been slowly grilled to a sweet finish. Recommended as a snack with wine.
Fried potatoes with skin on.
An omelette baked with fluffy eggs and cheese in a cocotte.
Seasonal vegetables are cooked separately and mixed with fragrant white sesame oil and bonito broth.
With the crunchy Hachimantai mushrooms and the rich umami of Parmigiano, paired with olive oil from Shodoshima and deliciously crispy Maldon salt from England. Perfect as a companion for wine.
These are spring rolls filled with hijiki seaweed and delicious vegetables of the season.
Spicy soboro, egg, cilantro, shiso, mitsuba, green onion, peanuts... It's a cute and hearty ethnic-style rice dish. *If you have any ingredients you dislike, please let us know in advance.
Rich vanilla ice cream served with black honey.
A parfait topped with specially baked crispy granola, white chocolate cheese mousse, and vanilla ice cream.
A classic bistro ice cake with a light and airy meringue that contrasts with the texture of caramelized walnuts and dried fruits.
Our menu structure is easy to share for groups, and we will prepare an assortment of carefully prepared dishes for up to four people. We have packed the menu with not only our most popular dishes, but also seasonal ingredients for you to enjoy. This plan is recommended for welcome and farewell parties and reunions. Available until 6:00 p.m. on weekdays (available until 4:00 p.m. on weekends and holidays). (Available until 4:00 p.m. on Saturdays, Sundays, and holidays.) *We can also write a message on your dessert for free.
Our menu structure is easy to share for groups, and we will prepare an assortment of carefully prepared dishes for up to four people. We have packed our menu with not only our most popular dishes, but also seasonal ingredients for you to enjoy. The restaurant is open until 6:00 p.m. on weekdays (open until 4:00 p.m. on weekends and holidays). (Weekends and holidays, we are open until 4:00 p.m.) This plan is recommended for welcome and farewell parties and reunions. *You can also write a message on the dessert for free.
With plum sauce and black olives.
Homemade non-oil sesame dressing. Served with Italian Bologna ham.
A marriage of autumn fruits and fresh cheese, dressed with white balsamic dressing.
Ingredients with rich umami were slowly simmered in garlic bouillon soup and olive oil.
With a slowly simmered ragu sauce made from chewy fresh pasta. Served with mascarpone cheese.
Seasonal autumn salmon is cooked at low temperature to achieve a tender texture.
Please enjoy it with a sauce that pairs perfectly with the carefully cooked duck meat.
With yuzu pepper flavored balsamic sauce.
Styled like Mont Blanc with white chestnut cream.
The salt pork, aged with sea salt, has been carefully roasted at low temperatures.
Only the thickest center part of the beef tongue is cut thick and slowly baked in the oven.
Please enjoy the concentrated flavor of the steak meat.
Slowly grilled using salt from the Uyuni Salt Flat.
A handmade charcuterie platter by the chef!
This pâté is based on various cuts of pork, including neck, shoulder, and back fat. It is finished with a moist texture through low-temperature sous-vide cooking.
It is a moist and smooth mousse.
With the theme of 'enjoying the ingredients as much as possible', we prepare each vegetable using different cooking methods. The seasoning is kept to a minimum, allowing you to appreciate the true individuality of the vegetables.
Two types of fresh wheat gluten made with mugwort and white sesame, served with homemade dengaku miso.
A potato salad made with fluffy potatoes, boiled eggs, bacon, and whole grain mustard.
Marinated carrots with cumin.
Marinated long leeks that have been slowly grilled to a sweet finish. Recommended as a snack with wine.
Fried potatoes with skin on.
An omelette baked in a cocotte with fluffy eggs and cheese.
Seasonal vegetables are cooked separately and mixed with fragrant white sesame oil and bonito broth.
With the crunchy Hachimantai mushrooms and the rich umami of Parmigiano, paired with olive oil from Shodoshima and deliciously crispy Maldon salt from England. Perfect as a wine accompaniment.
These are spring rolls filled with hijiki seaweed and delicious vegetables of the season.
Spicy soboro, egg, cilantro, shiso, mitsuba, green onion, peanuts... It's a cute-looking, ingredient-rich ethnic-style rice dish. *If you have any ingredients you dislike, please let us know in advance.
Rich vanilla ice cream served with black honey.
A parfait topped with specially baked crispy granola, white chocolate cheesemousse, and vanilla ice cream.
A classic bistro ice cake with a light and airy meringue that contrasts with the texture of caramelized walnuts and dried fruits.
Our shop is dedicated to carefully selecting natural wines and Japanese wines. As a result, many of the wines have low production volumes and may be discontinued. Therefore, we do have a wine list, but if an item is out of stock, we will introduce alternative wines. If you have any preferred flavors, please feel free to consult with us. Starting from 4,980 yen.
3 types each of red/white, 2 types of orange, and 1 type each of rosé/sparkling. The selection may change daily and can vary several times a day, so feel free to ask. Glass prices range from 980 yen to 1480 yen.
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