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Wine event information for May 11th (Sun)
25th Anniversary Welcome and Farewell Party
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The theme is bistro cuisine featuring spring ingredients paired with refreshing white, sparkling, and rosé wines!
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.
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" gives it a spring-like flavor.
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