Stubborn

Carpaccio made with summer bonito from Nagasaki Prefecture. It is finished with the refreshing acidity of Konatsu (citrus) and a vinaigrette sauce made with organic lemon and lime from Saga Prefecture. It is an appetizer where you can enjoy the umami of fresh fish and the aroma of citrus.

A smooth, cold soup made with leeks and potatoes. Consommé jelly, which concentrates the umami, and fragrant summer truffle add an accent. Please scoop up the creamy taste and luxurious aroma with your spoon.

This is a poêlé of natural sea bream from Tokushima Prefecture, with the skin seared to a crisp and the flesh cooked to a tender, moist perfection. A fragrant basil cream sauce enhances the delicate and elegant flavor of the sea bream. Please enjoy it coated generously with the sauce.

Roast of "Echigo Mochi Pork" from Niigata Prefecture, characterized by its fine, sweet fat. It is served with a Southern French-style Provençal sauce made with tomatoes, herbs, and garlic. The juicy umami of the pork pairs well with the acidity of the sauce.

This is a dessert using watermelon from Obanazawa, Yamagata Prefecture, known for its high sugar content. "Déclinaison" means expressing one ingredient in various cooking methods, and here you can fully enjoy the watermelon in three textures and flavors: raw (cru), jelly (gelée), and sherbet (sorbet).

A drink served at the end of the course, along with the restaurant's special fresh caramel. The rich, melt-in-your-mouth sweetness of the caramel allows you to savor the aftertaste.