COZARU

Carpaccio using "Hon-maguro" (bluefin tuna) from Ohatsu, Aomori Prefecture. Fresh tuna thinly sliced and simply seasoned with olive oil and salt. A cold appetizer to enjoy its rich umami and smooth texture.

Steak using "Hanaga-gyu," a rare cut of black beef from Okazaki Farm in Ehime Prefecture. "Zabuton" is a particularly well-marbled and tender cut from the chuck. It has a strong meaty sweetness and umami, with the spiciness of the accompanying wasabi greens as an accent.

Pasta generously using Hokkaido Rakkaka cheese and black pepper. Handmade flat noodles (tagliatelle) are coated with a rich cheese sauce. A simple yet flavorful dish highlighting the richness of the cheese and the aroma of the pepper.

Potato salad using potatoes from Tokachi, Hokkaido. Paired with the rich-tasting "Old-fashioned Taste Egg" from Sagamihara. A classic appetizer that allows you to enjoy the natural sweetness and richness of the ingredients.

Fruit carpaccio made with Japanese pear and Shine Muscat from Wakayama. Paired with creamy, melt-in-your-mouth stracciatella cheese. A refreshing dish where the sweetness of the fruit harmonizes with the saltiness of the cheese.

Homemade terrine using Shonai duck. The duck meat's umami is concentrated, with a smooth texture. Enjoy the contrast in textures by pairing it with the accompanying lentil salad.

A simple salad mixed with various herbs. Enjoyed with a refreshing dressing featuring lemon acidity and anchovy saltiness. Also perfect as a palate cleanser between meat dishes.

Carpaccio of fresh "Sagochi" (young Spanish mackerel) caught in Osaka Bay. The sea lettuce dressing, rich in oceanic aroma, enhances the fish's umami. An Italian appetizer with a Japanese touch.

A warm dish of sautéed Hokkaido-caught squid and cabbage. The punchy garlic and anchovy seasoning whets the appetite. A perfect dish to accompany drinks.

A stew of winter melon from local Oyama-dai and homemade sausage (salsiccia). The winter melon absorbs the soup infused with pork umami, resulting in a juicy and mild flavor.

A dish of beef tripe and black cabbage slowly simmered in tomato sauce. The tripe is tenderly cooked, and the acidity of the tomato blends with the sweetness of the vegetables. A classic Italian home-style dish.

Sautéed pork from Nagano Prefecture's Azumino, free-range raised. Enjoyed with a sauce made from fragrant and sweet Madeira wine. Characterized by the sweetness of the fat and the rich umami of the lean meat.

Sautéed "Shamorock" chicken breast, a local breed from Aomori. It has a fine, firm texture and pairs well with rich cream sauce. Enjoy the deep flavor characteristic of local chicken.

A dish of Shonai, Yamagata Prefecture duck loin roasted slowly over time. The slightly spicy green pepper sauce enhances the sweetness of the duck fat. Recommended to order early as it takes time to prepare.

An oil-based pasta using high-quality "shirasu" (whitebait) from Wakayama and red onions. The flavors of garlic and chili enhance the umami of the shirasu. A refreshing yet lingering taste.

Tomato sauce pasta with seasonal Spanish Mackerel and sweet turnip. The umami of the seafood dissolves into the tomato sauce, with the turnip providing a textural accent.

Tomato cream pasta with seasonal "nanohana" (rapeseed blossoms) and shrimp. The acidity of the tomato and the richness of the cream envelop the sweetness of the shrimp and the slight bitterness of the nanohana. A visually appealing dish.

Cream pasta with flavorful black cabbage and homemade herb-infused sausage. The saltiness and umami of the salsiccia infuse the cream sauce, making it rich and satisfying.

Bread made with whole wheat flour, ground from the entire grain. Characterized by a fragrant aroma and a rustic flavor. Also recommended for dipping into sauces.

Italian flatbread seasoned with olive oil and salt. Crispy on the outside and fluffy on the inside. Sometimes enjoyed with the aroma of herbs like rosemary.

Order individual cheeses from a variety of types. Choose from washed, blue, semi-hard, bloomy rind, and more. Perfect with wine.

Bread kneaded with fragrant walnuts and sweet raisins. Enjoy the textural accent and natural sweetness. Pairs well with cheese and wine.

A platter of 3 types of freshly baked homemade bread. Recommended for those who want to enjoy various flavors in small portions.

A platter of 3 types of carefully selected cheeses by the chef. An advantageous plate allowing you to enjoy different flavors and types of cheese at once.