Bistro Biblical

Sparkling wine produced in the Champagne region of France. Characterized by fine bubbles and elegant acidity. Enjoy as an aperitif or throughout the meal.

A sparkling wine with a clean and refreshing sensation. It has a light mouthfeel and pairs well with appetizers and seafood dishes.

White wine made from organically grown grapes with minimal additives. A gentle flavor that allows you to feel the original fruitiness of the grapes.

Red wine made with natural methods, including organically grown grapes. It has a mild astringency, is easy to drink, and offers the aroma of rich soil.

A high-quality white wine from Burgundy, France. Characterized by the rich aroma of Chardonnay and solid minerality.

An elegant red wine from Burgundy, France. It features the delicate aroma and acidity of Pinot Noir, with a complex finish.

A premium beer with fine bubbles and a gorgeous aroma. It has a deep richness and umami, yet a clean aftertaste.

A refreshing cocktail made by mixing whiskey with soda. The carbonation and whiskey flavor cut through the richness of the food, making it ideal as a mealtime drink.

A sour made with the restaurant's special lemon syrup and juice. A drink that highlights the fresh lemon's tartness and aroma.

A juice with concentrated sweetness and acidity of satsuma mandarin oranges. Enjoy the taste as if it were the fruit itself.

A fruit juice with a refreshing sweetness and aroma of apple. It has a clean aftertaste.

A fragrant and refreshing Chinese tea. It cleanses the palate and pairs well with any dish.

Carbonated mineral water. The fizzy sensation is perfect for refreshment.

Fresh raw oyster from Hirota Bay, Iwate Prefecture. Characterized by its rich umami, creamy texture, and aroma of the sea. Enjoy simply with a squeeze of lemon.

A brand oyster from Chiba Prefecture. It is plump and has a strong sweetness and rich flavor.

A salad to enjoy the aroma and texture of fresh raw mushrooms. Mix with a soft-boiled onsen egg and salty Pecorino cheese.

A salad of fragrant raw garland chrysanthemum and low-temperature cooked beef round. The nutty aroma of pistachio oil adds an accent.

A salad of crisp Japanese parsley and sweet turnip. The saltiness and umami of bottarga tighten the overall flavor.

A salad of chewy whelk and root vegetables. The slightly bitter purée sauce of garland chrysanthemum creates a mature flavor.

Fresh chicken liver cooked at low temperature and served sashimi-style. Enjoy its melt-in-your-mouth texture and rich flavor.

A carpaccio of thinly sliced fresh halibut, served with colorful pickled beetroots. The sweetness of the white fish and the tartness of the pickles pair well.

A smooth chicken liver pâté. The sweetness and acidity of seasonal fruits enhance the richness of the liver, making it perfect with wine.

Country-style pâté made with venison and beef. The umami of the meat is concentrated, offering a substantial and satisfying flavor.

A creative potato salad inspired by Taiwanese Lu Rou Fan. Sweet and savory braised pork belly and a soft-boiled egg are mixed for a rich flavor.

A dish of roasted eggplant marinated and topped with plenty of salmon roe and dill. A refreshing appetizer that fuses Japanese and Western styles.

Bell peppers slowly roasted to bring out their sweetness, then marinated in vinegar. Simple yet refreshing, perfect as a palate cleanser.

A dish combining seasonal iyokan citrus and strawberries with creamy mascarpone cheese. An appetizer with a dessert-like quality, balancing the fruit's tartness and the cheese's richness.

Homemade cured ham made from lamb. The characteristic flavor and saltiness of lamb pair well with drinks.

An elegant dish featuring rich white liver pâté sandwiched or served with spicy pain d'épices-style macarons. The combination of sweetness, spice, and liver is excellent.

A carpaccio finished with fresh bonito, the saltiness of prosciutto, and a ginger sauce for a refreshing taste. A flavorful dish.

A terrine made by layering conger eel, rapeseed blossoms, and burdock root. An elaborate cold appetizer where the textures and flavors of each ingredient are unified.

A dish of mushrooms sautéed with anchovies. The umami of the mushrooms and the saltiness of the anchovies combine, making it perfect as a snack.

A French home-style dish of braised beef brisket layered with mashed potatoes and baked. A gratin-like dish where the umami of the meat has soaked into the potatoes.

Simply grilled beef skirt steak, perfect as an accompaniment to wine. Enjoy the direct umami of the meat.

A fluffy omelet made with rapeseed blossoms, a spring ingredient. The slight bitterness of the rapeseed blossoms and the sweetness of the eggs create a gentle flavor.

Homemade sausage made with game meats like venison and wild boar. A rich dish topped with red wine-based mushroom sauce (Bordelaise).

Warm vegetable dish of broad beans and new onions simmered in a small amount of liquid (braised). The richness of Parmesan cheese enhances the sweetness of the vegetables.

A Florentine-style tripe stew made from beef tripe (guts). Served refreshingly with a green herb sauce (salsa verde).

Rich cod milt pan-fried and served with a browned butter sauce (beurre noisette). A creamy and rich flavor.

A traditional French dish of pig's trotter stuffed and baked. Enjoy the crispy exterior and melt-in-your-mouth interior.

Special shumai made with offal. A bistro-style dim sum served with a green sauce made with herbs like Italian parsley.

An omelet luxuriously made with high-quality foie gras. The fluffy texture of the eggs and the rich umami of the foie gras fat spread throughout your mouth.

Roasted Ezo deer from Hokkaido. The fragrant amandine sauce with almonds enhances the umami of the red meat.

Roasted "Marumi Pork," a premium brand of pork. A flavorful dish to be enjoyed with a duxelles sauce made from sautéed and puréed mushrooms.

Tender and juicy roasted beef skirt steak. The herb butter sauce with garlic and parsley is appetizing.

A fish dish of natural halibut and seasonal spring vegetables steamed in a small amount of dashi broth. A refined flavor where the gentle umami of the ingredients dissolves into the soup.

A flavorful roasted guinea fowl, elaborately finished with a sauce made from its juices (jus) and a special green sheet (a sheet of herbs and vegetables).

A ragu sauce pasta combining the slight bitterness of butterbur, a spring delicacy, with the rich flavor of slow-cooked beef.

A spring-like pasta using guinea fowl and rapeseed blossoms. A light cream sauce that isn't too heavy gently coats the ingredients.

A luxurious oil-based pasta generously using creamy cod milt. An exquisite dish with the punch of garlic and chili, enhanced by the richness of the cod milt.

A special curry born from the restaurant's staff meal. It has a deep richness from slow simmering, and becomes milder when mixed with the topping fried egg.

A dish combining roasted venison with a consommé soup made from venison. The almond flavor enhances the delicate taste of the venison.

Roasted red meat with strong umami. Escargot butter with herbs and garlic further enriches the meat's flavor.

A traditional French tart generously made with caramelized apples. The bittersweetness and apple's tartness are exquisite.

A dessert for cheese lovers, featuring a rich baked cheesecake topped with "today's cheese." Pairs well with wine.

An Italian ice cream cake eaten semi-frozen. A cold dessert where you can enjoy the sweet and sour taste of strawberries and its creamy melt.

A rich cheesecake kneaded with white chocolate. A luxurious flavor where milky sweetness and cheese acidity are harmonized.