French Horata Horata no Curry

A prefix course where you can enjoy everything from amuse-bouche to main dish and after-meal drinks. It includes appetizers using seasonal ingredients and a choice of main dishes for a satisfying experience. Recommended for special occasions and gatherings.

An assortment of various appetizers using seasonal vegetables. You can enjoy vegetables prepared in different ways, such as red wine stew or spiced stew. Also perfect as a snack with drinks.

A salad combining fresh mushrooms and fragrant arugula. A simple dish that allows you to taste the umami of the ingredients. Served with a refreshing dressing.

A salad combining seasonal fruits with creamy buffalo mozzarella cheese. The sweetness of the fruit and the saltiness of the cheese are perfectly matched. It also pairs excellently with wine.

A salad of seasonal fruits such as pear and fig with fresh mozzarella cheese. It has a refreshing taste and allows you to enjoy the juiciness of the fruit. Enjoy as an appetizer or dessert.

A salad using fresh seasonal vegetables delivered from Inagi City, Tokyo. You can enjoy the simple taste of local vegetables. A healthy and colorful dish.

Carpaccio made with fresh Chicken Grunt from Kochi Prefecture. The delicate umami of the white fish is enhanced with olive oil and sauce. It pairs well with chilled white wine.

Carpaccio made with delicately sweet Threadfin Bream sashimi. It has a refreshing taste that highlights the freshness of the fish. Recommended as an appetizer.

A creamy soup that condenses the umami of mushrooms. The rich mushroom aroma fills your mouth. It has a warm and comforting taste.

A soup filled with the sweetness of onions caramelized until golden brown, topped with baguette and cheese and baked. The piping hot, fragrant cheese is appetizing. It has a deep, rich flavor.

A potage made with peanut pumpkin, which has a nutty flavor. It is a smooth soup with the sweetness and richness of pumpkin. It has a gentle taste.

A gratin-style dish baked with autumn eggplant and chestnuts with Parmesan cheese. The creamy eggplant and fluffy chestnuts pair well with the fragrant cheese. A warm dish full of seasonal flavor.

A Western-style steamed egg custard with oysters and ginkgo nuts. The gentle taste of the egg custard is accented by the umami of the oysters and the texture of the ginkgo nuts. Enjoy the smooth texture.

Oysters and mushrooms simmered in garlic-infused olive oil. The broth from the oysters dissolved in the oil is exquisite. Recommended to dip baguette into the oil.

A confit of Ayu sweetfish with roe, slowly simmered in oil at low temperature. It is so tender that you can eat it whole, from head to tail. You can enjoy the aroma of Ayu and the texture of the roe.

Mussels from Mont Saint-Michel, France, steamed in white wine. Although small, they have a rich flavor and a sea aroma spreads. The remaining broth is also delicious.

Threadfin Bream is gently steamed in white wine. The delicate sweetness of the fish harmonizes with the flavor of the wine. It is characterized by its moist texture.

An Italian dish of seafood simmered in water, tomatoes, and olive oil. The soup, rich with fish broth, is exquisite. The size and price vary depending on the type of fish.

A rustic French country bread. Delicious dipped in sauces or enjoyed on its own. Perfect with your meal.