lei 小麥を使わない國產法式餐酒館

A luxurious assortment of prosciutto and fresh salami beautifully marbled with high-quality fat. Perfect as a companion for drinks.

The liver is finished moist and wrapped in pork back fat to concentrate the flavor. The liver's odor is hardly noticeable, and it is a dish that should be enjoyed with rice flour bread.

Carefully steam-roasted seasonal vegetables sourced by the chef every morning from Toyosu Market. Enjoy the natural sweetness of the vegetables simply with Okinawan sea salt.

A melting dish generously topped with cream sauce made from four types of mushrooms. The cream sauce is also made with rice flour instead of wheat flour.

A dish that overturns the common perception of quiche, a specialty of our restaurant. Instead of bacon, we use sausage inside. Please enjoy it with a sauce made from four types of mushrooms. No more will we let anyone say, 'Quiche is just an egg dish!'

A carefully crafted unsalted sausage packed with the delicious flavor of meat. The fact that it is unsalted is a nice point for being gentle on the body. You can also enjoy the texture, so please take a big bite without cutting it with a knife!

Carpaccio made with Iwana, a fish raised in a stress-free environment known as triploid. Its beautiful appearance, shining golden with an oiliness that is hard to believe for a freshwater fish.

Soaked in rice oil and slowly cooked at low temperature. Served with a special sauce made with cucumber for a refreshing taste. You can enjoy it deliciously from head to tail.

Eisbein is a German dish made by brining pork knuckle with the bone, and simmering it with spices and aromatic vegetables. The mochi pork is cooked to a tender consistency that can be eaten with a spoon, served with an original sauce of cumin and mustard.

The venison from the Oshika Peninsula in Miyagi Prefecture has been cooked at low temperature to achieve tenderness. The bones of the deer are used to make the broth, accompanied by a vibrant sauce primarily made with beets. The unique odor characteristic of venison is completely absent, making this dish confidently recommended even for those trying venison for the first time.

Freshly baked rice flour bread with a chewy texture. Made without any wheat flour, its addictive elasticity is its charm. It is a rice flour bread that we want everyone who visits to try at least once, crafted with care by the chef.

A dish that uses 100% luxurious cream cheese from Hokkaido, perfect for enjoying as a dessert. Once you try it, you'll be hooked!

Carefully strained domestic potatoes flavored with fermented butter. This is an exquisite mashed potato that cannot be tasted anywhere else. It is recommended to enjoy it with bread.

A rich chocolate terrine made without wheat flour, baked only with rice flour. It uses a generous amount of carefully selected chocolate, making it very rich and easy to pair with alcohol. Please enjoy it with handmade fresh cream and compote made from seasonal fruits.