5 quinto

Tomato & Sweet Shrimp(Japanese Ama Ebi)

Dried mullet roe(Japanese "Karasumi" ) & Rice Cake

Fried Beltfish (Japanese "Tachiuo" ) & Worcestershire sauce

Herring & Salt Noodles

This is a herring salt noodles(ramen). Herring is a fish known for its deep umami flavor. We blended the whole herring to capture all of its essence. To let you fully appreciate the pure taste of the herring, the soup is made using only salt and water.

Foie Gras & Onions

We are committed to freshness, sourcing our foie gras via air transport. The sauce is made by collecting and reducing only the essence released from onions after roasting them for two hours. Once it thickens, we season it with just salt. The richness of the foie gras perfectly complements the bitterness and tanginess of the onion sauce. Enjoy it with our homemade brioche!

Charcoal-Grilled Premium Duck with Wasabi

Sea bream & Leek

Kenran Beef Hamburg Steak & Curry with Brand Rice

Kenran Beef from Yamaguchi Prefecture. A crossbreed between a Japanese natural monument breed and Japanese Wagyu. To let you fully enjoy the rich flavor of the lean meat, it is freshly minced just before serving and presented as a hamburger steak.

Cheese Cake

This is our homemade cheesecake. To be honest, desserts aren't really my specialty. That's why I took extra care to make each one with great attention and love. As the final course of your meal, I hope this dessert becomes one of the best memories of your day.

Deep-Fried Bread with Mackerel Namero-style

I believe the most distinctive feature of mackerel is its umami flavor. Since it's harder to sense that umami when it's cold, I lightly seared it to a rare state so that its natural flavor stands out more. This time, I wrapped it in bread dough and deep-fried it. Inside, I included miso, pickled ginger, sesame seeds, and other ingredients to give it a taste reminiscent of namero, a traditional Japanese dish.