Bistro SAUVAGE

A course where you can enjoy 5 of the chef's recommended dishes. Includes appetizers and main dishes using seasonal ingredients.

A 7-course meal centered around gibier dishes such as wild boar, deer, and bird. Enjoy wild flavors in a refined French style.

A warm soup made with Fuji apples and lemons from Yamagata Prefecture. Characterized by its refreshing and gentle taste, with a harmony of fruit sweetness and acidity.

A salad of thinly sliced fresh mushrooms generously topped with Parmesan cheese. Enjoy the simple aroma of mushrooms and the richness of the cheese.

A dish of Fin Whale slowly cooked at low temperature and served as carpaccio. Enjoy its moist texture and unique umami.

An appetizer salad made with homemade Yamagata pork loin ham, apples, and walnuts. The saltiness of the ham, the sweetness of the apple, and the texture of the walnuts are exquisitely matched.

Carpaccio of fresh Crimson Sea Bream (white fish) caught in the Goto Islands, Nagasaki Prefecture. Enjoy its elegant sweetness and moderate chewiness.

A traditional French dish made by simmering young pig's head and other parts, then setting it in jelly with the cooking liquid. Rich in collagen and packed with deep flavor.

A dish of fragrant grilled seasonal vegetables served with a tapenade sauce made from black olives and anchovies. The natural sweetness of the vegetables pairs well with the saltiness of the sauce.

Fluffy grilled conger eel served with ancient rice risotto and finished with balsamic sauce. The aroma of the grilled eel and the acidity of the balsamic sauce are appetizing.

A creamy gratin made with tender veal and rich Gorgonzola cheese. A rich dish where the unique flavor of blue cheese and the creamy sauce blend together.

Pan-seared thick and sweet Bigfin Reef Squid, served with a flavorful browned butter sauce. The richness of the butter enhances the squid's umami.

A dish made with thick-cut homemade bacon from Yamagata pork belly, topped with a soft-boiled egg. The juicy fat of the meat and the egg yolk blend together.

Chewy gnocchi tossed in a rich cream sauce with the aroma of truffle. A luxurious dish with an aromatic richness that fills the mouth.

A fish dish featuring Splendid Alfonsino, known as a high-grade fish, roasted and served with Americaine sauce, which is rich in crustacean umami. The elegant white fish and rich sauce are a perfect match.

A dish allowing you to enjoy the different flavors of venison from Okayama Prefecture, prepared from various cuts. Savor the robust umami unique to gibier and the textural differences of each cut.

A dish made by slowly simmering rare Tosa Akaushi beef belly until tender in balsamic vinegar. A perfect balance of the sweetness of the beef fat and the acidity of the balsamic.

A main dish combining Yamagata pork shoulder loin with small scallops. A deep flavor created by the umami of the pork and the dashi of the seafood.

A classic French dish of whole roasted quail, served with fragrant morel mushrooms and a tangy sherry vinegar cream sauce.

Lamb shank braised until fall-off-the-bone tender, served with the spicy accent of harissa, a chili-based condiment.

A gibier dish made by simmering wild boar from Shimane Prefecture. The rich flavor and sweetness of the fat, unique to wild boar, are further enhanced by simmering.

Country-style pâté made with Yamagata pork. Concentrated meat flavor, perfect with wine.

A smooth chicken liver mousse paired with a sweet and sour dark cherry sauce.

A refreshing appetizer of marinated Iwate duck gizzards and mushrooms in a light marinade. Enjoy the chewy texture.

A French preserved food made by simmering pork until the fibers break down, then turning it into a paste. Please enjoy with bread.

Aged Spanish cured ham. Characterized by its saltiness and the umami of the fat, it's a dish that pairs well with drinks.

A vibrant red dip made by mixing beetroot into chickpea paste "hummus". You can taste the earthy aroma and gentle sweetness.

A platter of three carefully selected cheeses.

A rich chocolate mousse served with thinly baked cacao-flavored cookies (tuiles).

A cold meringue-based dessert with nuts and dried fruits. Pistachio flavor adds a nice accent.

A Mont Blanc made with a vibrant purple sweet potato cream. Enjoy the natural sweetness of the potato.

A smooth, melt-in-your-mouth custard pudding.

A refreshing dish combining "blancmange", an almond-flavored milk dessert, with "Setoka" citrus fruit compote.

Dried persimmons with concentrated sweetness. Perfect with tea after a meal.

Wine served by the glass. Choose from sparkling, white, or red.

Bottles of natural wine. Choose from our cellar lineup.

After-dinner drinks or dessert wines. Please ask our staff for details.

Cocktails made with fruit.

Portuguese fortified wine, Port wine. Organic (BIO) varieties are used.

A Ruby-style Port wine characterized by its vibrant color and fruity sweetness.

A matured Tawny-style Port wine. It has an amber color and complex aromas of nuts and caramel.

A "Yellow Wine" specialty from the Jura region of France. A rare wine characterized by its unique oxidative aging aroma and nutty flavor.

A traditional Japanese lager beer. Characterized by its rich flavor, unique to heat-treated beer.

Craft beer from a brewery in Shuzenji, Izu. Various styles are available.

Craft gin made in Hachioji, Tokyo. A unique taste with a prominent spice aroma.

Gin from a natural wine producer in Alsace, France.

A highball made with Irish whiskey "Buskers". Fruity and smooth on the palate.

Grain whisky made using Nikka Whisky's Coffey still. Characterized by its sweet aroma and mellow taste.

A highball with sansho pepper-infused spirits. Enjoy the spicy sansho flavor and refreshing sensation.

100% fruit juice made from apples harvested in Yamagata Prefecture. Enjoy the natural sweetness of the apples.

Juice made from Yamagata Prefecture's wild grapes. Rich sweetness, moderate acidity, and abundant in polyphenols.