Carpe Diem

A plate featuring five bite-sized appetizers made with seasonal ingredients. Enjoy a variety of tastes and textures in small portions. Recommended to enjoy with a celebratory drink.

A chilled appetizer of plump lobster paired with a flavorful celeriac mousse (blancmange). The sweetness of the lobster and the refreshing aroma of celery harmonize. Pairs well with white wine.

A potato salad crafted to be a perfect accompaniment to drinks. Characterized by a rich flavor with prominent black pepper, mustard, or a smoky aroma. Pairs well with beer or highballs.

A spicy twist on the French classic "Oeufs Mayonnaise," featuring a soft-boiled egg with homemade mayonnaise sauce. The creamy yolk and spicy sauce blend together perfectly. Ideal as a light appetizer.

Dumplings resembling Italian "ravioli," served with a rich cream sauce made with fragrant porcini mushrooms. A warm appetizer that fuses Italian and Chinese elements.

Thinly sliced fresh raw seafood, seasoned with olive oil, vinegar, and herbs. Enjoy the natural umami of the fish and the refreshing sauce. Pairs excellently with chilled white wine.

A rustic French pâté made from minced pork and liver, set in a mold and baked. The concentrated meat flavor and moist texture are characteristic. Traditionally served with mustard and bread.

A terrine made by blending mousse of seafood such as scallops and shrimp with various mushrooms. An elegant dish where the sweetness of the seafood and the aroma of the mushrooms spread in the mouth. Enjoy as is as a cold dish.

A salad generously featuring seafood such as shrimp, squid, and shellfish. Enjoy the crispness of the vegetables and the plump texture of the seafood. A healthy dish with a refreshing dressing.

A warm salad of crispy cured pork belly (pancetta) and vegetables. The saltiness and richness of the pancetta enhance the sweetness of the vegetables.

A dish of ayu (sweetfish) slowly cooked in oil at low temperature, then wrapped in a fine noodle-like batter (kataifi) and deep-fried. Crispy on the outside, moist on the inside, with a hint of bitterness from the ayu. Often eaten whole, including the head.

Oysters and seasonal vegetables, battered and fried in a Western tempura style (fritto). Served with a refreshing cold pesto sauce made from fresh tomatoes, basil, and olive oil. The umami of the oysters spreads with a crispy exterior and juicy interior.

Chef's special soup made with seasonal ingredients. The content changes depending on the season and day, allowing you to enjoy the best flavors of the time. A warm soup perfect for starting a meal.

A roasted dish of fatty beef sirloin, locking in its rich flavor. The coarse mustard sauce, with its balanced acidity and spiciness, cuts through the richness of the meat's fat. A luxurious main dish to pair with red wine.

A meunière of tender pork fillet and oysters (the "milk of the sea") pan-fried in butter. The fragrant brown butter sauce enhances the natural flavors of the ingredients. Enjoy the combination of land and sea ingredients.

A French preserved dish of bone-in duck legs slow-cooked in oil at low temperature. The skin is crispy and fragrant, and the meat is so tender it falls apart. The herbal aroma is appetizing.

A dish of plump, flavorful Edomae conger eel and seasonal vegetables, prepared as a Western-style tempura (fritto). The crispy batter encases the tender eel. Recommended to be enjoyed simply with salt and lemon.

A daily changing main dish featuring the freshest seafood of the day. The preparation method (seared, acqua pazza, roasted, etc.) and sauce are decided by the chef based on the ingredients. Please ask staff for details.

Duck breast cooked to a perfect temperature, resulting in a moist and tender texture. Enjoy the rich, savory flavor unique to duck. Often paired with berry or balsamic sauces.

A roast dish using wild Ezo deer (venison) from Hokkaido. Characterized by its robust red meat flavor and iron notes. Low in gamey odor, recommended even for venison beginners. Pairs well with full-bodied red wine.

Made with shoulder loin from "Marumi Pork," a brand from Miyazaki Prefecture. Coated with a herb-infused breadcrumb crust and baked. Crispy on the outside, with sweet pork fat and juicy meat juices inside.

Iberian pork from Spain, slow-cooked in beer for a long time. The beer tenderizes the meat and creates a rich, deep-flavored sauce. Served with bread or mashed potatoes.

A traditional Italian "hunter-style" stew. Chicken thighs and vegetables are simmered in tomato sauce. The chicken's umami dissolves into the tomato sauce, creating a homely and gentle flavor combined with the sweetness of the vegetables.

A classic Western dish featuring a juicy hamburger steak generously topped with rich demi-glace sauce. Pairs well with rice or bread, enjoyed by all ages.

Thick-cut pork tongue, pan-seared until golden brown. Enjoy its unique texture and savory flavor. Simply seasoned with salt and pepper, or served with a special sauce.

An oil-based pasta with several types of seafood and flavorful Ariake seaweed. The classic peperoncino with garlic and chili is accented by the oceanic aroma of seaweed.

Ortolana, meaning "from the garden," is an oil pasta packed with homemade cured pork (pancetta) and seasonal vegetables. Enjoy the sweetness of the vegetables and the saltiness of the meat.

A stimulating tomato and oil pasta (Puttanesca) with anchovies, olives, and capers. The umami of seafood is added, and the saltiness and acidity stimulate the appetite.

An oil-based pasta with plenty of Hokkaido clams, flavored with white wine. The rich clam broth coats the pasta, creating a simple yet profound flavor.

A pasta dish that reimagines the classic Genovese sauce, typically made with basil, using the Japanese herb "shiso" (perilla). Characterized by the refreshing aroma and vibrant green color of shiso. A light and refreshing option.

A simple Roman classic pasta. "Cacio" means cheese and "Pepe" means pepper. The rich creaminess of the cheese and the sharp kick of black pepper create an addictive flavor.

A pasta dish featuring a spicy tomato sauce (Arrabiata) with chili, combined with fragrant grilled eggplant. The acidity of the tomato and the melting texture of the eggplant are a perfect match.

A tomato sauce pasta stewed with tender forest chicken thigh and seasonal vegetables. The chicken's umami melts into the sauce, creating a satisfying dish.

A tomato sauce pasta using Hokkaido clams. The rich flavor combines the clam broth and the umami of tomatoes. While "Bianco" refers to white wine, "Rosso" means red.

A bistro-style arrangement of "Napolitan," a ketchup-flavored pasta originating from Japanese coffee shops. Slightly spicy and with carefully selected ingredients, it's an adult-oriented dish that pairs well with drinks.

A rich pasta made with a concentrated broth from whole hairy crab shells, tomato sauce, and fresh cream. The creamy sauce, infused with the crab's umami, is a popular choice that coats the pasta beautifully.

Pasta with a cream sauce of seafood, enhanced with the Japanese spice "Yuzu Kosho." The richness of the cream is accented by the aroma of yuzu and the spiciness of green chili, leaving a refreshing aftertaste.

A rich cream pasta made with blue cheese such as Roquefort and Gorgonzola. Its distinctive aroma and saltiness make it a favorite for wine lovers.

A classic cream pasta with eggs, cheese, bacon (pancetta), and black pepper. Generous use of cheese creates a rich and creamy flavor.

A refreshing pasta with a cream sauce, lemon juice, and zest. The saltiness and richness of the pancetta are balanced by the acidity of the lemon, making it light and delicious to the end.

A hot sandwich filled with roast pork, ham, cheese, pickles, and more, then pressed and grilled. The crispy bread, melting cheese, and savory meat create a hearty and satisfying dish.

A luxurious dish combining lobster with a curry-flavored risotto based on seafood soup (bouillabaisse). Baking with cheese adds fragrance and richness.