Bistro Le Lien

Homemade white mold type cheese. Characterized by its rich and creamy flavor, it is named after the gourmet Briyat-Savarin. Enjoy it with the thinly sliced toast served alongside.

A rich brûlée made with abundant foie gras, caramelized on the surface for a fragrant finish. Enjoy the contrast between the rich depth of foie gras and the sweetness and texture of the crispy surface.

A fluffy omelet generously made with fresh mushrooms. The rich aroma of truffle adds an accent, and it pairs excellently with wine.

A refreshing dish of colorful vegetables pickled in balsamic vinegar. The moderate acidity and sweetness of the balsamic vinegar enhance the vegetables' umami.

A dish made with lightly seared horse meat, a specialty of the Aizu region, served as carpaccio. Enjoy it with a mushroom salad for a light and healthy option.

An appetizer combining salted "Yashio Masu" trout from Minami-Aizu with cheese and grapefruit (pamplemousse). The umami of the fish, the richness of the cheese, and the freshness of the citrus harmonize well.

A dish made by wrapping Hokkaido cod milt and conger eel in extremely thin noodle-like dough (kaddif) and then pan-frying it. It offers a crispy exterior and a rich, melt-in-your-mouth texture inside.

A regional dish from Lyon, France, made by steaming a purée of seafood with eggs and cream. It has a fluffy texture and is enjoyed with a rich sauce.

A dish made by opening Kyoto Tanba Kuro-dori chicken, stuffing it, and rolling it (Barudine). It is filled with fragrant cep mushroom (porcini) pilaf, integrating the chicken's umami with the mushroom's aroma.

A classic French bistro dish, a combination of grilled beef steak and french fries. A simple grill to enjoy the meat's flavor.

A Burgundy-style stew of Hokkaido beef cheek meat slowly simmered in red wine. This Christmas special version is served with foie gras for a rich and luxurious taste.

A dish of bone-in lamb shank cooked in a Moroccan style with spices. It is so tender it falls off the bone and is enjoyed with mashed potatoes.

Chocolate roll cake rolled with chestnuts in their skins. A mature flavor with a hint of cognac (brandy), served with ice cream.

Homemade sausage made from wild boar caught in Minami-Aizu. Enjoy the robust umami and firm texture characteristic of game meat.

Pasta tossed with a sauce (ragù) made from simmered wild boar meat. The deep richness and umami of the meat coat the pasta well.

A green risotto made with spinach. It has a rich flavor with the saltiness and unique aroma of blue cheese and the umami of prosciutto as accents.