TOO
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10 | 11 | 12 | 13 | 14 | 15 | 16 |
17 | 18 | 19 | 20 | 21 | 22 | 23 |
24 | 25 | 26 | 27 | 28 | 29 | 30 |
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
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A five-course lunch course, carefully layered one dish at a time with the bounty of the season. Beginning with seasonal kelp tea with the pleasantly gentle sourness of fermentation, we move on to a harvest salad with plenty of seasonal vegetables and a seasonal potage that brings out the sweetness of the ingredients. For the main course, a moist roast beef open sandwich. The meal ends with Valentine's Day chocolates, which are only available this time of year. This is a TOO-esque lunch course to be enjoyed with a quiet time.
This 7-course dinner course begins with a seasonal kombucha tea to enjoy the lingering taste of fermentation. This is followed by a prosciutto and cheese platter, a harvest salad with seasonal vegetables, a seasonal potage that brings out the best of the ingredients, and a Valentine's Day-specific THE TOO open sandwich. For the main course, guests can choose from roasted duck or Shinshu Wagyu beef steak (+2,000 yen). The final course is a Valentine's Day chocolat, which is only available during this season. This course is suitable for a special evening.
A slightly sweet and tangy refreshing drink made by fermenting tea.
Craft cider made from Shinshu apples. It has a refreshing acidity and natural sweetness.
Heartland or Akaboshi
A signature dry gin characterized by a refreshing taste. It features a fragrant aroma and a crisp flavor. Juniper berries, cedar, and lemon provide a deep aftertaste.
A botanical craft gin with a punchy taste, enhanced with sansho to elevate the citrus flavor, adding a Japanese-style twist.
(TRUFFLE) or (NORMAL)
A luxurious open sandwich featuring rich avocado and flavorful salmon, accented with aromatic dukkah and refreshing dill. It is complemented by the richness of garlic cream cheese and the Japanese flavor of wasabi soy sauce.
Homemade roast ham paired with a perfect balance of sweetness and acidity from honey mustard. Carrot rapé and early red onions add color. The saltiness of capers is gently brought together by chervil, creating a vibrant open sandwich.
A luxurious dish made with plenty of flavorful prosciutto and a generous amount of eight types of vegetables from Nagano Prefecture. A colorful open sandwich where melting burrata cheese is intertwined with aioli sauce.
A Croque Monsieur with homemade white sauce, homemade roast ham, and Swiss Gruyère cheese melting together. The aroma of Dijon mustard and the freshness of pickles add a nice accent. Garnished with Italian parsley, this is a heartwarming dish.
