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Small fruits of the olive tree, cured to be edible. Salty, savory, and oleaginous. A simple starter to pair with drinks.

A classic French bistro salad made of finely shredded raw carrots. Tossed in a tangy vinaigrette dressing. Crunchy, fresh, and slightly sweet.

A hearty salad featuring cooked lentils, likely dressed with oil and vinegar. Earthy and savory with a firm texture.

Slices of raw Amberjack (Kanpachi) marinated with refreshing citrus fruits. Served with fennel, which adds a crisp texture and anise-like flavor.

Deep-fried potato strips served with vinegar for dipping or drizzling, a common European style. Crispy on the outside and fluffy inside.

A Mexican dip made from mashed ripe avocados, lime, and seasonings. Creamy and rich. Typically eaten with chips or bread.

A smooth spread made from chicken white liver (richer than regular liver). Savory, creamy, and distinctively umami-rich. Spread onto bread or crackers.

Slices of smoked duck breast paired with shaved Parmigiano Reggiano cheese. The smoky, tender meat complements the salty, nutty cheese.

House-cured ham spiced with cumin. The aromatic spice cuts through the richness of the pork.

A warm soup featuring Ezo venison (deer from Hokkaido) and hearty root vegetables like carrots or burdock. Served with Salsa Verde (green herb sauce).

French country bread made with a mix of flours. It has a thick, crispy crust and a chewy interior. Excellent for dipping in soups or eating with cheese.

A famous French soft cheese (Brie) layered with truffles. Creamy, buttery texture with the intense, earthy aroma of truffles.

A hard French cheese made from unpasteurized cow's milk, aged for over a year. It has a complex, nutty, and slightly fruity flavor with a firm texture.

One of France's oldest blue cheeses. It has a distinct cylinder shape and a creamy yet crumbly texture. The flavor is mild for a blue cheese, savory and milky.

A rustic French country-style terrine made from seasoned pork and liver. Rich, meaty, and savory. Usually served with mustard and pickles.

A composed salad with bitter radicchio leaves, nutty quinoa grains, and sweet grapes. A complex mix of textures and flavors.

Fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside is soft and creamy. Served with seasonal fruit for a sweet and savory balance.

Cod milt (shirako) is the sperm sac of the fish, a delicacy with a creamy, custard-like texture. Here it is deep-fried (frit) and served with a rich blue cheese sauce.

Trofie is a short, twisted pasta from Liguria. It is served with bitter canola flowers (nanohana) and salty, cured mullet roe (bottarga/karasumi) grated on top.

Paccheri are large, tube-shaped pasta noodles. They are tossed in a rich meat sauce (ragu) made from game meats: venison (deer) and wild boar.

Pan-fried fresh fish (poêlé) cooked until the skin is crispy and the flesh is tender. Served with a classic white wine and butter sauce.

Pork slowly simmered in beer until it becomes tender and flavorful. The sauce is rich and savory with a hint of malt.

A classic French dish (Cassoulet style). Duck leg is slow-cooked in its own fat (confit) until meltingly tender, served with creamy stewed white beans.

Lean, red venison meat roasted to preserve its juices. Flavored with juniper berries (genièvre), which provide a piney, aromatic accent that complements game meat.

Premium Japanese Black Beef (Kuroge Wagyu) roasted to perfection. Served with seasonal winter vegetables.

A variation of the classic Mont Blanc dessert (sweetened chestnut purée). Flavored with Pastis, an anise-flavored liqueur, adding a unique herbal note.

A rich chocolate mousse made with high-quality Amazonian cacao. Smooth, airy texture with deep, complex chocolate flavors.

Freshly made ice cream. Flavors typically vary by day or season.

A glass of red or white wine selected by the house. Ask staff for available varietals.

A glass of bubbly wine. Crisp and refreshing.

Craft beer on tap from Kyoto Brewing Company. Fresh and flavorful.

A classic highball cocktail made with gin and tonic water. Served over ice with a citrus garnish.

A sweet lemon liqueur made in-house by infusing lemon peels in alcohol. Zesty and potent.