This is the spring seasonal menu starting in March. The theme is bistro cuisine that lets you enjoy spring ingredients paired with refreshing white, sparkling, and rosé wines!

This spring ajillo is packed with the delicious flavors of various parts of chicken. Combined with the bitterness of Brussels sprouts, it really whets the appetite.

The fluffy, carefully prepared omelet is mixed with hot clam chowder sauce, filling the table with a delightful aroma.

This is a special dish of fresh turban shells and various spring vegetables sauteed in Burgundy butter, which goes well with wine. Of course, Burgundy white wine is the best choice.

An assortment of fritters made with Brussels sprouts, new potatoes, and bamboo shoots. The sweet aroma of rosemary and the flavor of cheese leave a pleasant aftertaste.

This seasonal risotto is based on broad bean paste and topped with sakura shrimp and European broad beans called "pizzerini" for a taste that makes you feel the arrival of spring.