Furusawa-tei

A luxurious dish combining creamy burrata cheese and rich avocado, generously topped with fragrant truffle. The milky flavor of the cheese and the rich aroma of truffle fill your mouth. Pairs exceptionally well with wine, especially sparkling.

A simple salad made with fresh mushrooms and wild arugula. Enjoy the slight bitterness of the arugula and the texture of the mushrooms. An appetizer served with a light dressing.

A dish of sweet fruit tomatoes and seasonal fruits mixed with refreshing ricotta cheese. The sweetness of the fruits and the refreshing acidity of the cheese are perfectly matched. An appetizer that can also be enjoyed as a dessert.

Thinly sliced octopus carpaccio generously topped with aromatic vegetables such as myoga and shiso. The firm texture of the octopus and the refreshing flavor of the herbs stimulate the appetite. A cold dish that pairs well with white wine.

A dish of tripe (beef stomach) simmered in a tomato base until tender, with a strong spiciness from chili peppers. Characterized by the umami of the offal and the stimulating heat. A flavor that goes well with drinks.

A dish of rich chicken liver simmered in balsamic vinegar for a sweet and sour finish. The characteristic flavor of liver is subdued, offering a deep taste. Recommended pairing with red wine.

A Bismarck-style dish with sautéed mushrooms topped with a soft-boiled egg (fried or onsen tamago). The runny yolk is mixed with the mushrooms. A warm appetizer harmonizing the aroma of mushrooms and the richness of the egg.

A platter of salty cured ham and flavorful salami. The aged meat flavors melt in your mouth. Perfect as a first dish or a snack.

A pasta dish combining the tanginess of fresh tomatoes with the refreshing aroma of yuzu. It has a light flavor that brings out the taste of the ingredients. The aroma of Japanese citrus adds a nice accent.

An adult pasta with a rich meat sauce simmered for a long time, infused with the spicy flavor of sansho pepper. The intense sauce and the numbing sensation of sansho are addictive. Pairs well with red wine.

A pasta dish with a rich, creamy cheese sauce and pungent grated wasabi (horseradish). The refreshing spiciness in the creaminess acts as an accent, leaving a light aftertaste.

A dish where lightly blanched, tender beef is enjoyed with simmered garland chrysanthemum and a rich, runny onsen tamago (hot spring egg). The slight bitterness of the chrysanthemum enhances the sweetness of the beef fat. A warm appetizer with a Japanese taste.

A herb salad combining chewy whelks with the refreshing aroma of fennel. A light dish with a unique aroma and texture that pairs well with white wine.

A creative dish combining fresh, finely chopped horse meat tartare with rich mascarpone cheese and the bitterness of matcha. A complex flavor where the sweetness of the meat, the creaminess of the cheese, and the aroma of matcha are unified.

A dish featuring crispy cutlets of fatty, seasonal amberjack, topped with a tartar sauce made with roe-filled konbu for a popping texture. Characterized by the juicy fish umami and the fun texture of the sauce.

A dish featuring pan-seared cod, served with a creamy sauce made from rich cod milt and potatoes. The delicate cod is coated in the rich sauce for a luxurious taste.

A Western-style stew where duck meat is tenderly simmered in red wine and served with daikon radish that has absorbed the flavors. The thick ankake sauce coats the ingredients well, making it a warming dish.

An appetizer of Fuji salmon and creamy buffalo mozzarella cheese mixed with flavorful salted kelp. A fusion of Japanese and Western ingredients with a taste that pairs well with both sake and wine.

A salad dish of thinly sliced squid and crisp somen squash (spaghetti squash), dressed with a refreshing plum paste. The plum's acidity is refreshing, making it perfect as a palate cleanser.

A warm appetizer featuring lightly blanched beef and fragrant grilled lettuce, served with an onsen tamago (hot spring egg). The sweetness and texture of the grilled lettuce act as an accent, while the richness of the egg ties everything together.

An elegant dish featuring pan-seared conger eel with sweet caramelized figs. The umami of the eel and the sweetness of the figs create a exquisite harmony.

Plump shrimp and sticky taro root sautéed and coated with the rich aroma of green laver. Enjoy the contrast in textures and the flavor of the seaweed.

Tenderly cooked pork tongue and winter melon finished with a basil-flavored ankake (thickened sauce). A mild Western-style stew with a refreshing basil aroma as an accent.

A platter of assorted cheeses recommended by the chef. Perfect with wine, allowing you to compare the flavors of various cheeses.

A luxurious main dish of plump lobster sautéed and served with seasonal grilled vegetables. The concentrated sweetness and umami of the lobster make it a perfect main for special occasions.

A dish of tilefish, grilled with its scales on for a crispy texture, served with meltingly soft white eggplant. Enjoy the contrast between the fragrant crispiness of the scales and the plumpness of the flesh.

A luxurious oil pasta made with flavorful oysters and rich bottarga (dried mullet roe). The sauce, concentrated with the umami of seafood, coats the pasta perfectly.

A pasta dish with a rich ragu sauce made from flavorful pintadeau and sweet Shimonita leeks. A deep flavor where the umami of the meat and the sweetness of the leeks melt together.

An oil pasta made with small but intensely flavorful Mont Saint-Michel mussels, finished with a refreshing perilla leaf flavor. The sauce, rich with mussel broth, pairs well with the perilla's aroma.

A Cacio e Pepe pasta with cheese and black pepper, enhanced with the umami of local chicken and the sweetness of corn. The rich cheese sauce is accented by the sweetness of corn and the spiciness of pepper.

A luxurious pasta generously using fragrant truffles. The rich truffle aroma stimulates the appetite, making it a supreme dish that pairs excellently with wine.

A special daily pasta made by the chef using the best ingredients sourced that day. Please ask the staff for details.

A hearty main dish featuring pan-seared Kurobuta pork and crab-flavored grilled pilaf. Enjoy the umami of both meat and seafood at once.

A dish of juicy Kurobuta pork sautéed and coated with a cream sauce infused with the umami of clams and mushrooms. The rich sauce enhances the sweetness of the pork.

Chef's special daily dessert. Conclude your meal with seasonal fruits and carefully selected sweets.

A course where you can enjoy the recommended dishes of the day, from appetizers to desserts. Leave it to the chef to savor the flavors of the season.

A representative brand of Franciacorta, Italy's finest sparkling wine. Characterized by its fine bubbles and elegant taste.

Franciacorta recommended for the day, served by the glass. A high-quality sparkling wine made using the same method as Champagne.

An extra-dry Franciacorta with a crisp acidity and a dry finish that enhances food.

A beautiful pink rosé sparkling wine. Enjoy the gorgeous berry aroma and full-bodied flavor.

A Franciacorta with no added sugar, allowing you to enjoy the pure taste of the grapes.

A top-grade vintage Franciacorta that has undergone long aging. Characterized by its powerful flavor and complex aroma, made solely from black grapes.

Ca' del Bosco's highest cuvée. Its overwhelming sense of aging and deep flavor make it a bottle worthy of special moments.

A Franciacorta made solely from white grapes, characterized by its smooth and creamy bubbles, living up to its name 'Satin'.

A Franciacorta with a clean, dry taste that pairs well with any dish.

These are daily changing glass wines. In addition to white and red, you can also choose orange wine with its unique flavor.

Standard glass and bottle wines. Please choose according to your meal.

Italian beer with a clean taste, perfect for your first toast.

A non-alcoholic beer-flavored beverage.

Italian craft gin with aromas of herbs and citrus.

A rare whiskey made in Italy.

A homemade liqueur made by steeping seasonal fruits in spirits. The sweetness and aroma of the fruits are concentrated.

A lemon liqueur originating from Southern Italy. It is a sweet and refreshing drink, popular as a digestif.

Homemade plum wine, carefully steeped in-house. A well-balanced drink with the tartness and sweetness of plums.

A vibrant red orange juice, a specialty of Sicily. Characterized by its rich sweetness and acidity.

A dry-style ginger ale with a distinct ginger spiciness.

A refreshing Oolong tea.

Italian mineral water. Available as sparkling or still.