AUDACE

A set that offers carefully selected wines to match each course of the meal. The sommelier proposes combinations that enhance the flavors of the dishes.

A sparkling wine characterized by refreshing carbonation and fruitiness, perfect as an aperitif.

A sparkling alcoholic beverage made by fermenting apples. It features a refreshing mouthfeel with the sweetness and acidity of apples.

Italian beer. Generally, it is a crisp lager type that pairs well with meals.

Beer from the Japanese craft brewery "Uchu Brewing". Famous for its hazy IPAs made with a large amount of hops, it offers tropical and juicy aromas.

We offer our recommended wines by the glass. You can choose from red, white, etc., according to your preference.

Wines available by the bottle. Suitable for sharing among multiple people.

Please ask our staff for details on non-alcoholic drinks.

An appetizer made with fresh barracuda (white fish) slices. Served refreshingly with a salsa sauce featuring the sweetness of fruit tomatoes and the spicy kick of green chilies.

A warm gratin-style dish made with soft roe (fish milt) and chestnuts. Topped with a rich cheese sauce (fonduta) and baked until golden brown on the surface. Creamy and rich in flavor.

A tomato-based pasta using tender squid. The simple umami of marinara sauce (tomato, garlic, herbs) enhances the flavor of the squid.

These are pappardelle, wide ribbon-shaped flat pasta. Served with a rich ragu sauce (meat sauce) made from simmered Japanese beef, combined with sweet lily root.

Charcoal-grilled steak of "Olive Beef" from Kagawa Prefecture, using the ichibo cut (from the rear part of the hip). It is characterized by the umami of lean meat and the sweetness of moderate marbling, with the smoky aroma of charcoal grilling whetting the appetite.

A traditional dessert from the Piedmont region of Italy, this is a rich pudding flavored with cocoa and amaretto. Served with candied kumquats and milk gelato, it offers a balance of richness and refreshing flavor.

Coffee or tea after your meal.