十月十日
October 10
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
充滿季節感的創意料理魅力異色餐廳
推薦亮點
評分
評論
菜單
A special course prepared just for that day. Please use it for your anniversary or special meal!
A full course meal with a sense of the season that is most recommended by October 10, which changes its menu every month.
This is a standard course that includes an assortment of seasonal appetizers and a hearty confit of chicken thigh that will satisfy even first-time guests of October 10th.
Both red and white wines starting from ¥990 are introduced each month in consultation with the staff to match the season.
We offer a variety of red and white wines starting from 5500 yen, with different grape varieties and regions. We can also suggest wines that pair well with your meal.
A refreshing taste combining white wine, lime, and mint
A sour made with red wine and rich black tea liqueur
Homemade lemon sour using wasanbon, with a refreshing sweetness.
Sour made with concentrated apple and European chestnuts
Luxuriously using not only plum pulp but also peach paste for a richer flavor
An original sour that changes with the seasons every tenth of October
You can feel a tropical aroma along with sweet black tea and floral notes, while the finish has a rich scent reminiscent of black syrup.
A smooth texture and mellow aftertaste that feels like it was crafted with great care, with a depth of flavor that is hard to believe it is a new liquor.
It pairs well with food, has a soft aroma, and you can feel the sweetness and umami of barley in its silky taste.
This is a bottle that makes your heart leap, flavored with the peel and juice of yuzu, combined with sweet potato shochu and barley shochu.
A barrel-aged sweet potato shochu aged in oak barrels blended with a barley shochu aged in sherry casks, creating a highball that perfectly captures a vanilla-like sweetness and a nutty aroma.
Uses specialty coffee from Honduras, rich brown sugar, and barley shochu. Recommended as a digestif.
Organic ginger ale with a spicy ginger flavor
A glass that you can enjoy like sparkling wine
We offer non-alcoholic red and white wine made using the same method as regular wine.
A dry type of non-alcoholic gin that combines juniper berries with six types of herbs, along with oriental jasmine tea, and unique Japanese ingredients such as orange and kuromoji, distilled to create a rich flavor and refreshing sensation.
Fresh fish prepared in a seasonal style.
Dehydrated to enhance the flavor, the rich taste of the red meat bluefin tuna is combined with truffle and egg yolk in a spicy soy sauce.
This salad features conger eel from Yamaguchi Prefecture, with the bones removed and the skin grilled, served with summer vegetables.
During this season, as they eat more to prepare for spawning, the fish become richer in fat. We finish it off with a rich butter sauce. Served with a sauce made from shellfish broth and grilled eggplant.
We peel the sweet Amela tomatoes, coat them, and fry them, then finish with a rich crab broth sauce.
A chilled potage made with fully ripe white peaches from Okita Farm, which does not use chemical fertilizers, combined with ricotta cheese, and served with mozzarella from Kawaba Denen Plaza in Gunma Prefecture.
A salad made with rich oboro tofu that is delicious on its own and freshly picked vegetables delivered directly from Yamagata District, Hiroshima Prefecture.
A dish made by steaming corn, cutting it into easy-to-eat pieces, and finishing it simply.
A dish made with soba noodles ground with a stone mill, continuing since the Meiji era, produced at Nakaya Seimenjo in Hida Takayama, generously topped with karasumi, which can also be enjoyed as a snack.
A rare preparation of tender heifer beef with a good balance of lean meat and marbling, sourced from cows that have not yet given birth.
A rare high-quality breed known as Kinka pork, recognized as the ingredient for the premium Chinese delicacy Kinka ham. It features finely textured meat and beautiful marbling, simply flavored with straw and served with wasabi. Half size ¥1980 / Full size ¥3280
A classic main dish familiar since October 10th
A lean and light prosciutto. It is sliced fresh upon order.
Served with seasonal garnishes from Sasayama Ham
A specialty of October 10th. Made with plenty of snow crab and topped generously with mimolette cheese.
A selection of carefully chosen salami, perfect to accompany wine.
Crispy French fried potatoes infused with the aroma of truffles, generously topped with Parmesan cheese.
Grilled organic vegetables delivered directly from the farm, preserving the natural flavors of the vegetables.
Grilled sausage made with black pork, enhanced with the aroma of hay, served with Moroccan spice 'Harissa'
The juicy hamburger is a popular menu item for both children and adults.
A selection of carefully chosen cheeses primarily from France and Italy. 3 types for ¥1100 / 5 types for ¥1650.
At the end of the meal, enjoy a warm moment with the best dashi soup
Stuffed squid with mushroom risotto, served with a sauce made of Gorgonzola and squid innards
Fettuccine from Awaji Noodle Company, changed daily
Baguette and focaccia with olive oil and rock salt.
Authentic Italian tiramisu crafted with dedication and no additives
We offer ice cream from the Trois Muscadet company, tailored to the season.
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