Wine Club's specialty skewered dish "Brochette" is a combination of lamb and seasonal bamboo shoots this spring. Please enjoy it with Verduret sauce made from kinome miso and arugula.

This wine club-style "Jagabata" is made with steamy new potatoes and a sauce packed with the deliciousness of fresh firefly squid. Enjoy it with a crisp white wine.

This carpaccio is perfect for spring, combining the savory flavor of sea bream with the refreshing sweetness and acidity of citrus fruits.

The saltiness of the prosciutto, the sweetness of the strawberries, and the refreshing acidity of the mascarpone make for an exquisite combination!

This cheesecake is made with salted cherry blossoms and is perfect as a wine snack. Please enjoy it with a glass of rosé wine.

The delicious flavor of the whitebait and the unique flavor of the parsley will fill your mouth. Place a generous amount on top of a baguette and enjoy.

Most popular "Rotille Steak"
A wine club recommended dish made of red meat dipped in a rich sauce and grilled.
Rotire steak is a classic French bistro dish!
It's a lean part, so it has a refreshing taste, but it still has the natural chewiness of the meat! If you want to taste red meat, go for it!

Please enjoy with red wine.

Assortment of two types of steak that can only be ordered by customers who have reserved a seat only.
Most popular [Wine Club's Rotire Steak] 100g
Enjoy the flavor of meat [rib roast steak] 150g
A hearty steak platter weighing a total of 250g.

The type of cheese is hard Grana Padano.
Wash type Taleggio
blue cheese gorgonzola
The type of cheese changes depending on the season.

Plump clams and scallops are steamed in white wine for a highly fragrant dish.
The soup made from seafood is also delicious and retains its flavor.

Cow stomach and beef tendon meat called Hachinosu
Slowly simmered and then baked in the oven
Enjoy with fresh red wine

Great value half & half that you can enjoy twice in one!
Pizza NO1 popular pizza!
Quattro x Quattro Otto is also OK.

When you come to the wine club, this is the first choice for both red and white wine.
Beef heated at low temperature is sliced thinly to make carpaccio.
Topped with freshly shaved fluffy cheese

French fries go well with wine.
Smells like rich butter and truffles.
How about Merlot for red wine or Trebbiano for white wine?

With caper and butter beurre noisette sauce with herbs

A luxurious dessert made with the popular creme brûlée topped with vanilla ice cream.

Rich gateau chocolate goes well with Cabernet Sauvignon and Syrah. Although it is called a dessert, it also goes well with wine.

A dry spumante with a refreshing taste.

Fine, long-lasting bubbles, aromas reminiscent of citrus fruits, white flowers, and freshly baked bread. The mouthfeel is rich, well-structured, and leaves a fresh aftertaste.

The style of the Laurent-Perrier House is to pursue "freshness," "elegance," and "good balance." With a pale gold color, fine, thread-like bubbles, and a delicate and fresh aroma that is a perfect blend of citrus fruits and white flowers, Brut L.P. is the perfect aperitif and can be considered the House's "business card."

The very popular sparkling Cava!

Cusa Grande is a winery located at the foot of Mount Gran Sasso, a little higher up in the Abruzzo wine-producing region. Certified organic, they produce wine with the aim of coexisting with nature. This medium-bodied red wine is ruby red with a light purple edge and has a pleasant, well-balanced flavor.

This is an attractive wine with a unique herbal aroma and fruitiness, a powerful structure that reflects the winery's style, and complex flavors from barrel aging.

This is the standard Barolo from Fontanafredda, the most prestigious Barolo producer. It has a refined taste that combines the generous depth and elegance that comes from traditional large barrel aging. Its consistent quality is as expected, no matter when you drink it.

Médoc Classification AOC Saint-Julien 3rd Growth Since Suntory acquired the winery in 1983, the wine has undergone drastic improvements, including replanting the vines, resulting in a dramatic improvement in quality. After fermentation for 15-25 days in stainless steel tanks, the wine is aged in barrels, with 30-60% new barrels used. The aromas of black fruits, spices, and moderate barrels blend beautifully, with a wonderful balance of tannins and acidity.