Bistro Katori

Enjoy fresh oysters, available one by one. Squeeze lemon to fully savor the taste of the sea.

A tartare made from finely chopped fresh scallops and crab meat, mixed with a special sauce. Enjoy the delicate flavor and texture.

A smooth mousse luxuriously made with snow crab, wrapped in tender cabbage. Characterized by its elegant flavor and melt-in-your-mouth texture.

A terrine made from "Boudin Noir," a traditional French sausage made with pork blood, fat, and meat. It is characterized by its rich and savory flavor.

A rustic pâté made from coarsely ground pork, liver, and other ingredients, richly flavored with spices and herbs. Please enjoy with bread.

A traditional French dish made by simmering and setting pork head meat. It has a jelly-like texture and concentrated pork flavor, pairing well with wine.

Fresh monkfish liver from Lake Akan, Hokkaido, meticulously prepared and made into a terrine. Known as "foie gras of the sea," it features a rich umami.

A salad combining flaked snow crab and creamy avocado. Light dressing enhances the natural flavors for a gentle taste.

Fresh conger eel from Nagasaki Prefecture, meticulously smoked and served as a salad. A dish where the fragrant conger eel and smoky flavor harmonize perfectly.

A Caesar salad generously topped with authentic Spanish cured ham on fresh lettuce and croutons. The saltiness of the cured ham enhances the overall flavor of the salad.

Nagasaki conger eel, pan-fried until crispy with breadcrumbs, served with a sweet and sour balsamic sauce. Enjoy the crispy exterior and fluffy interior of the conger eel.

A fluffy omelet luxuriously made with rich French foie gras. The creamy richness of the foie gras and the gentle taste of the eggs are exquisitely matched.

Fresh Hokkaido ray meunière served with a fragrant caper sauce. The delicate white fish and the sauce's acidity are appetizing.

A French-style fish soup based on a broth made from various seafood. It is characterized by its rich flavor, concentrated with the umami of the seafood.

A creamy potage soup made from carefully simmered seasonal fresh vegetables, smoothly pureed. Packed with the natural sweetness and nutrients of vegetables.

Two slices of baguette, a quintessential French bread. Crispy on the outside and chewy on the inside, it pairs perfectly with any dish.

Smoked sea bream head, concentrating the fragrant smoky aroma and the sea bream's umami. Staff will carve and serve at your table.

Plump lobster and seasonal vegetables grilled to perfection. Enjoy the sweetness of the lobster and the umami of the vegetables.

A special French seafood soup simmered with saffron and other ingredients, using a variety of luxurious seafood. It features a deep flavor infused with the rich umami of the seafood.

A 150g steak of high-quality Wagyu beef loin from Miyazaki Prefecture. Characterized by its fine texture and melt-in-your-mouth fatty umami.

Yonezawa Pork loin slow-roasted to perfection. Enjoy the tender, juicy texture and the natural sweetness of the pork.

Roasted 180g of Ezo deer inner thigh meat from Lake Akan, Hokkaido. Enjoy the rich flavor unique to game meat and the solid umami of the lean meat.

Hokkaido Wagyu beef cheek slow-cooked in red wine. So tender it falls apart with a fork, the rich red wine sauce enhances the meat's umami.

Juicy duck breast meticulously roasted. The skin is crispy and fragrant, while the meat is moist and tender, allowing you to fully enjoy the natural flavor of the duck.

A Spanish rice dish characterized by its striking black color from squid ink. It has a rich flavor concentrated with the umami of squid, served as 180g of rice.

A dessert with a rich custard cream surface caramelized with brown sugar. Characterized by its crispy texture and the gentle sweetness of brown sugar.

A cold French dessert made with meringue, nuts, and dried fruits. Enjoy its ice cream-like texture and the varied textures of the ingredients.

The first dish served per person, as a welcome from the chef to start your meal with a small, delightful offering.