Embrace

We marinate the Holo Holo chicken breast meat from Hanamaki and Kuroishi Farm in sweet sake sourced from a sake brewery, and finish it moist and flavorful with low-temperature cooking. On top of that, we add homemade hot spring egg, mayonnaise, nuts, pickles, etc., and pour white miso and blueberry confiture sauce. Finally, we lock in the umami with a Staub pot, and serve it with warm vegetables mixed with anchovy butter.

Marinated mackerel with 8-year aged white balsamic vinegar made from white grape juice, combined with a light acidic fresh cheese. Topped with seasonal fruits and herbs to add sweetness and aroma. A dish where the aged umami harmonizes with fresh acidity and sweetness in your mouth.

An omelette made by mixing white truffle and baking it fluffy. Additionally, shaved seasonal truffle is sprinkled on top. A luxurious omelette to enjoy the flavor and aroma of truffle.

The Charolais beef cutlet from France is cooked without deep-frying the coating, resulting in a crispy texture on the outside and a rare finish on the inside. The Japanese beef hamburger is made with Awaji onions to bring out a gentle sweetness. This luxurious combo combines two popular dishes from our menu, allowing you to enjoy two different flavors in one dish.

A terrine made with approximately 30 types of seasonal vegetables. Each vegetable is cooked separately to enjoy the original taste and texture of the vegetables. Additionally, homemade tomato jelly is used to finish the dish, highlighting the flavor of the vegetables only, making it very healthy. With its delicious seasonal taste and vibrant visual appeal, it is the number one menu item on social media.

Our specialty dish features a pudding made with seasonal vegetables, topped with a refreshing tomato sherbet and light salty French caviar. Please enjoy it as the first course.

An omelette made by mixing white truffle to create a fluffy texture. It is then topped with shaved seasonal truffle. Indulge in the luxurious flavor and aroma of truffle with this dish.

We marinate the tender Holo Holo chicken breast from Hanamaki and Kuroishi Farm in sweet sake sourced from a sake brewery, and finish it off with a moist and flavorful low-temperature cooking method. On top of that, we add homemade onsen tamago (hot spring egg), mayonnaise, nuts, pickles, and more, then drizzle it with a white miso and blueberry confiture sauce. Finally, we lock in the umami flavors in a Staub pot, and serve it with warm vegetables tossed in anchovy butter.

Marinated mackerel with 8-year aged white balsamic vinegar made from white grape juice, combined with a light acidic fresh cheese. On top, seasonal fruits and herbs are added to enhance sweetness and aroma. A dish where the aged umami harmonizes with fresh acidity and sweetness in your mouth.

A rich lineup of natural wines that allow you to feel the individuality of the 'production area, producer, and grape variety.'

A refreshing lemonade made with homemade syrup from lemons produced by Hiraoka Farm in Awaji Sumoto, served with a sorbet made from Setouchi lemons.

Fresh lime + mint + soda. A non-alcoholic 'mojito'.

This is a terrine made with about 30 types of seasonal vegetables. By cooking each vegetable separately according to its characteristics, you can enjoy the original flavors and textures of the vegetables. Additionally, we use homemade tomato jelly, finishing it with just the umami of the vegetables, making it very healthy. With its deliciousness that captures the essence of the season and its vibrant visual appeal, it is the number one menu item in popularity on social media.

Our specialty features a pudding made with seasonal vegetables, topped with a refreshing tomato sorbet and lightly salted French caviar. Enjoy it as your first dish.

An omelette baked fluffy with white truffle mixed in. Additionally, seasonal truffles are shaved on top. A luxurious omelette to enjoy the flavor and aroma of truffles.

The breast meat of the Hōrōhō bird from Kuroishi Farm in Hanamaki is marinated in sweet sake sourced from a sake brewery and cooked at low temperature to achieve a moist and flavorful finish. On top, we add a homemade onsen egg, mayonnaise, nuts, and pickles, drizzled with a sauce made from white miso and blueberry confiture. Finally, we serve it with warm vegetables tossed in anchovy butter, which are cooked in a Staub pot to lock in the umami.

Marinated mackerel in 8-year aged white balsamic vinegar made from white grape juice, paired with a lightly tangy fresh cheese. Topped with seasonal fruits and herbs to add sweetness and aroma. A dish where the matured umami harmonizes with fresh acidity and sweetness in your mouth.