■Kiyose Yamayoshi Farm pure white turnip panna cotta, Sicilian olive oil, Mediterranean salt■Oita Kabosu yellowtail carpaccio, Tokushima Teraoka Farm white leek and dried tomato salsa■Yamagata beef tripe and lampredotto made with root vegetables from Giara Kaze no Oka Farm■Natural red sea bream directly delivered from Sanriku Yamaki Fisheries, grilled with kadaif, Shimanto Kirishima Field Jerusalem artichoke and yellow yuzu veloute■A5 Yamagata Obanazawa Wagyu beef, charcoal grilled, Himalayan black truffle sauce, Perigueux■Fresh pasta made with whole wheat flour, Chitarra, Cacio e Pepe, 24-month aged Manchego cheese, fresh pepper■Crème d'Anjou, Chiaika and clove potage■Coffee / TeaWe also offer wine pairings to go with the course for 4,000 yen!

The menu changes depending on the ingredients of the day. Please note. [Antipasto] An example ・Shiranukacho Rakuesha milk-filled mozzarella cheese ・Choshi red sea bream carpaccio with tapnade sauce ・Italian veal "Ichibo" low temperature cooking carpaccio Mimolette cheese ・Tochigi extra thick green asparagus grill Mascarpone and Akane Bijin egg dip [Carne ] Example ・ Yamagata Japanese black beef “Misuji” charcoal grilled red grapes and fresh pepper sauce [Pasta] Example ・ Large clams from Hokkaido Vongole Rosso Fruit tomato

You can choose your favorite appetizer, hot dish, and main dish one by one. <Appetizer> Example • Katsuura yellowtail ~ Carpaccio Horseradish • Hokkaido Shiranuka Mozzarella ~ Nagano Shine Muscat Parese • Low temperature cooking Duck roast ham ~ Insalata Herb vinaigrette Choshi clam ~ White wine steamed Herb butter <Main> Example • Yamagata Pork shoulder loin ~ Mushroom umami Duxel sauce ・ Hakodate white soy ~ Poiré North Sea clam chowder sauce ・ Carefully selected Japanese black beef "Ichibo" ~ charcoal grilled fresh pepper sauce <Pasta> example ・ GRIP classic Pomodoro fresca ~ Aiko tomato Fermented butter / Choshi Sea bass and garland chrysanthemum ~ dried mullet peperoncino Coffee/Tea This is an example as it may change depending on the availability of ingredients.

《 Antipasti 》
イタリア産ブッラータチーズ
〜オリーブとケッパーのタップナード〜

《 Salad 》
紫大根と赤水菜のサラダ

《 Pasta 》
小エビと春キャベツのペペロンチーノ

《 Main 》
山形産天元豚肩ロース
〜エシャロットクリームソース〜

《 Dolce 》
パンナコッタ

《 Coffee or Tea 》
コーヒー/ 紅茶

You can decide what to eat after your visit.

■Panna cotta made with pure white turnip from Kiyose Yamayoshi Garden, with homemade oil made from the leaves of the turnip ■Grilled Japanese sawara from Sanriku, rape blossoms from Tosa Kirishima fields and salt koji ■Ezo venison pate de campagne, with organic cocoa nibs and balsamic sauce ■Natural flounder directly from Yamaki Fisheries, grilled with kadaif, from Futago Hill Farm, with root vegetable sauce, beurre blanc ■Selected A5 Yamagata beef, charcoal-grilled, with juniper berries and fresh pepper, in a red wine sauce ■Linguine with Japanese parsley and dried mullet roe, with clam broth and organic pomelo from the Tosa Specialties Association ■Miyazaki kumquat compote, rare cheese mousse ■ Wine pairings to go with the coffee/tea course are also available for 4,000 yen!