一步一步

Small Snack - Oil Sardines and Italian Sun-Dried Tomatoes

Homemade Pickles

Marinated Prosciutto

Shodoshima Olive

STEP BY STEP Original Salad

Green Salad with San Daniele Prosciutto and Mozzarella Cheese from Naples, Parmesan Cheese Flavored

Assorted Cold Appetizers - Assorted 2 types of your favorite cold appetizers

Instant Smoked Norwegian Salmon with Marinated Wild Mushrooms

Escabeche of Awaji-produced 'Hirako Iwashi' (Nanbanzuke-style)

Assorted Cheese Platter

Caprese (Nagasaki-grown fruit tomato 'Oshima tomato' and selected buffalo mozzarella cheese from Naples)

San Daniele Prosciutto sourced with bone and premium Buffalo Mozzarella Cheese from Naples

Salad of Small White Kidney Beans, Pig's Feet, and Pig's Tongue

Salad of Aomori Itaya Clams and Saga Cauliflower, Ligurian Style

Braised Chiba Pork Shoulder Loin with Salsa Verde Sauce

Pate and Crostini of Tottori-sourced Oyama Chicken Liver

Warm Appetizer - Homemade Sausage with Chiba-grown Potato Pork and French Cream Cheese

Galette with Shrimp and Ratatouille

Akashi-sourced young octopus tomato stew, Lucia-style

Tomato Stewed with Hitachi Farm Three-Element Pork Belly, Soft-Boiled Egg, and Vegetables

Hokkaido Potato and Italian Gorgonzola Cheese Gratin Style

Rarely seared chicken breast with matsutake mushrooms and herb butter sauce

Rarely seared octopus from Kagawa, with caper and burnt butter sauce

Risotto ~Risotto~ Various Mushroom Risotto

Italian Gorgonzola and Buffalo Mozzarella Cheese Risotto

Main Course - Today's sautéed fresh fish and vegetables, with Suruga Bay cherry shrimp sauce

Tariata of Kagoshima Black Wagyu Beef, Gratin of Potatoes, Sauce of Madeira Wine

Pan-seared Chiba-produced pork shoulder loin with simmered asparagus and mushrooms

Pan-seared French female duck breast with red wine sauce, served with simmered daikon radish