WINEMAN FACTORY

A full course where you can enjoy the chef's recommended dishes. From appetizers to pasta and the main grilled Ozaki beef, dishes using seasonal ingredients are served. Perfect for a special meal.

A satisfying short course with a limited number of dishes. Centered around grilled Ozaki beef, it also allows you to enjoy appetizers such as prosciutto and tacos.

A prix fixe course where groups can choose their dishes. Appetizers, pasta, and main dishes can be combined as desired, and chef's recommended dishes are also included.

A light prix fixe course where you can choose from appetizers and pasta. It includes prosciutto and chef's recommended dishes, making it suitable for enjoying with wine.

An appetizer of thinly sliced fresh raw seafood, seasoned with spice and vegetable tartare sauce. A refreshing dish where the umami of the fish and the acidity of the sauce are harmonized.

Fresh cheese with mozzarella on the outside and fresh cream inside. It has a creamy and rich flavor, and pairs well with tomatoes and dressing.

A creative dish combining carefully selected tofu with clams and escargot butter. Enjoy the smooth texture of the tofu, the richness of the butter, and the umami of the clams.

A dish of fatty mackerel prepared BBQ-style, served with water eggplant and spicy harissa sauce. The fragrance and spiciness stimulate the appetite.

A dish combining sweet figs and refreshing goat cheese on toast. Perfect with wine.

A dish combining smoked mozzarella cheese (scamorza) and charcoal-grilled sardines. The smoky aroma and the umami of the sardines create a rich flavor.

A dish combining fried guinea fowl with a rich ankimo (monkfish liver) and sour fermented greens sauce. Enjoy the crispy texture and complex umami.

A seafood tomato soup made with fragrant cherry shrimp. The texture of couscous adds an accent, and the seafood broth is infused.

A Japanese-Western fusion dish combining risotto made with barley, fragrantly charcoal-grilled ayu sweetfish, and edamame. Enjoy the popping texture of the barley.

A traditional Florentine dish of beef tripe simmered in tomato sauce. Characterized by the texture of the tenderly simmered offal and the umami of the sauce.

Cold pasta with oysters and young corn. The rich umami of the oysters and the cold noodles are combined for a refreshing dish.

A warm dish featuring stuffed pasta (tortellini) served in a rich potage soup made with Ozaki beef and pumpkin.

Bite-sized tacos topped with fresh fish and sea urchin tartare. Enjoy the luxurious taste of seafood and the texture of the tacos.

Tacos made with fragrantly grilled eel. A dish with a modern arrangement of Japanese ingredients, served with grilled eggplant and special green sauce.

Charcoal-grilled ribeye of Ozaki beef, known as the 'phantom wagyu'. It has a strong sweetness in the fat and umami in the lean meat, with the aroma of charcoal enhancing the meat's flavor.

Charcoal-grilled 'Kinso Chicken', a premium brand chicken. The meat is tender and juicy, with a special mixed spice blend as an accent.

Charcoal-grilled domestic pork from Spain, marinated in miso. The sweetness of the fat and the flavor of the miso are perfectly matched.

Charcoal-grilled duck from Aichi Prefecture. The duck's characteristic rich umami is enhanced by the sweetness of honey and the acidity of mustard.

Homemade, long, hand-rolled pasta 'Tagliolini'. The oil sauce made with smoked swordfish coats the noodles well, offering a fragrant flavor.

A rich dish combining wide pasta 'tagliatelle' with a creamy sauce of Italian sausage and porcini mushrooms. The richness of egg is added.

Pasta using carefully selected spaghetti. Made with seasonal seafood and vegetables, finished with butter sauce and lemon flavor.

Chewy, dumpling-shaped pasta made from potatoes. It is characterized by being eaten with rich sauces such as basil sauce or meat sauce.

Thin salami with a peppery flavor. It has a soft texture and a spicy aroma, making it perfect as a snack with wine.

Salami luxuriously made with black truffles from the Marche region of Italy. The rich aroma of truffle fills your mouth.

A rustic salami made with coarsely ground pork mixed with spices. Enjoy the texture of the meat and its simple umami.

A spicy Southern Italian-style salami kneaded with chili peppers and paprika. The piquant spiciness is a key accent.

A combination of 'Baba', a traditional Neapolitan pastry soaked in syrup, and 'Grappa', a grape distillate. An adult dessert.

A pairing of gelato made with rich Parmigiano cheese and a digestif. The saltiness and sweetness of the cheese are in perfect balance.

A set of coffee, financier pastries, and abundant grappa. A combination to enjoy the after-dinner lingering taste.

A combination of Tiramisu, a classic Italian dessert, and rum. The richness of mascarpone, the bitterness of coffee, and the aroma of rum complement each other.

A set of aged cheese 'Cacio di Kama' from Fukuoka Prefecture and wine. The deep richness of the cheese enhances the flavor of the wine.

A refreshing combination of sorbet made with seasonal fruits and tequila. Enjoy the contrast between the cold dessert and the strong liquor.