Atelier LaLa

A smooth mousse made from chicken white liver. Its rich flavor pairs well with the sweet and sour blueberry jam. Enjoy it with bread.

A platter of salty cured ham, creamy camembert cheese, and sweet dried fruits. Perfect as a snack with wine.

A cold dish of fresh octopus and wakame seaweed marinated in a tangy dressing. Enjoy its refreshing taste and chewy texture.

A dish of beef tripe and tendons stewed until tender in tomatoes and white wine. A warm dish with concentrated umami.

A caprese salad combining "burrata", a fresh cheese with a creamy center, and sweet roasted apples. A harmony of creaminess and fruit sweetness.

A consommé soup filled with the sweetness of onions caramelized to a deep brown. Served piping hot with cheese-gratin bread on top.

Chicken thigh, slowly simmered in low-temperature oil until tender, finished with a mushroom cream sauce (fricassee). Characterized by its melt-in-your-mouth texture.

A dish of roasted red meat round topped with a fragrant porcini mushroom sauce. Enjoy the umami of the meat and the aroma of the mushrooms.

A flaky, buttery pastry.

An Italian-style bread with a crispy exterior and chewy interior, perfect for soaking up sauces.

Roast of "ichibo", a rare cut from the hip of Yamagata prefecture Kuroge Wagyu beef. It has a good balance of the sweetness of marbling and the umami of red meat, served with a red wine sauce.

Roast of "rump", a cut from the loin to the hip of Fukushima-produced Kuroge Wagyu beef. It is tender and flavorful, allowing you to enjoy the true taste of red meat.

This juicy roast pork is made from Yamagata pork shoulder, slowly cooked at low temperature. A tangy mustard BBQ sauce provides a nice accent.

A Wagyu steak seared on the outside and rare on the inside. The fragrant herb butter sauce enhances the meat's umami.

This dish features Ehime prefecture sea bream, pan-seared to a crispy skin and tender flesh. Enjoy it with a fragrant sauce made with sakura shrimp.

Yamagata pork loin (250g) is tenderized through low-temperature cooking. The sweet and sour honey mustard sauce complements the sweetness of the pork.

A gentle dish featuring Hakodate cod gently steamed (vapore) and served in a vegetable-rich minestrone soup.

Roast of Hokkaido deer meat. The strong flavor characteristic of game is paired with a fruity sauce of cassis and orange.

An oil-based pasta with plump, freshly boiled whitebait and mild Manganji peppers. A simple dish that highlights the ingredients' natural flavors.

A rich and flavorful dish featuring a sauce made from stewed Wagyu beef tendons in red wine until tender, served with flat linguine noodles. The sauce clings well to the pasta.

A pasta dish with sweet "Inca no Mezame" potatoes and a basil-scented genovese sauce. The texture of pine nuts adds an accent.

Pomodoro fresca made with intensely flavored, high-concentration tomatoes, tossed with thick pasta (spaghettoni). Fermented butter enhances the tomato's acidity.

A rich pasta dish made with cheese (cacio) and black pepper (pepe). Contains salty pancetta (cured pork belly) and zucchini.

A creamy cheese risotto made with "Gold Rush" corn, a sweet variety. The sweetness of the corn and the saltiness of the cheese are exquisite.

Pasta with a ragu sauce made with fragrant porcini mushrooms and homemade cured pork. A deep flavor where the umami of mushrooms and meat melds together.

Using "Chitarra", a pasta with a square cross-section. A fresh tomato sauce pasta combining rich tomatoes and flavorful fermented butter.

Wide "tagliatelle" pasta served with a red wine stewed sauce made from Wagyu beef tendons. The sauce coats the noodles well.

A genovese pasta using thick noodles, featuring the texture of lotus root and the flavor of basil. Pine nuts add richness.

A pasta dish using "tahini", a Middle Eastern sesame paste. The acidity of the lime butter sauce refreshes the rich sesame flavor.

A creamy risotto made with fresh white mushrooms and homemade Italian sausage (salsiccia).

A tomato-based risotto infused with the rich flavor of seafood. "Pescatore" means fisherman's style, and it contains various seafood.

A classic, slightly firm custard pudding. The bittersweet caramel sauce complements its sweetness.

A combination of caramelized mandarin orange dessert and smooth rare cheese mousse. Enjoy the citrus acidity and the richness of the cheese.

An apple tart made with the "Sunshine" variety, known for its sweetness. Features a crispy crust and the flavor of baked apples.