ilungo

A selection of olives with a salty anchovy kick and intensely flavored sun-dried tomatoes. Bite-sized appetizers that pair well with wine.

Freshly baked quiche with daily changing ingredients. Enjoy the crispy pastry and the gentle flavor of the custard.

A dish of vibrant purple cabbage pickled in a tangy marinade. Characterized by its crisp texture and refreshing aftertaste.

A dish made from fresh chicken liver finished into a smooth mousse. Its rich and creamy flavor pairs well with baguette.

A classic bistro appetizer of a soft-boiled egg topped with homemade mayonnaise and a fragrant truffle sauce.

Salami made from Spanish Iberico pork. The sweetness of the fat and the umami of the meat spread in your mouth.

Crispy fried French fries. A simple yet addictive side dish.

A French preserved food made by slowly simmering pork in fat until it breaks down into a paste. Enjoy the rich meat flavor.

Extra bread such as baguette to enjoy with your meal.

Country-style pâté made with Yamagata pork. A hearty appetizer with a coarse meat texture and flavorful spices.

A terrine-style preparation of "Boudin Noir," a traditional French sausage made from pork blood and fat. Rich and full-bodied flavor.

An Alsatian regional dish featuring a thin crust baked with fromage blanc, onions, and bacon. Characterized by its crispy texture.

Homemade cured ham made from Iberico pork, carefully prepared. Enjoy its moist texture and the natural sweetness of the pork.

Spanish cured ham aged for 22 months. Served freshly sliced, allowing you to enjoy its rich aroma and deep flavor.

A luxurious Niçoise salad made with rare tuna tail meat. The rich, fatty tuna pairs excellently with fresh vegetables.

Thick-cut Beni Fuji Salmon, a brand fish raised with Mt. Fuji's spring water, prepared as a marinade. Features a melt-in-your-mouth texture and elegant fattiness.

A dish of French escargots and mushrooms baked in herb-infused garlic butter. Recommended to be eaten with bread.

A luxurious platter featuring the restaurant's signature meat dishes, including pâté, ham, and rillettes. Perfect for sharing.

Made with high-quality "Katsube Beef" from Shimane Prefecture. Choose between steak to savor the meat's natural flavor or tartare steak for a smooth texture.

A French home-style dish of salt-cured pork belly slowly simmered with lentils. A gentle flavor where the saltiness and umami of the pork permeate the beans.

Wagyu tripe (second stomach) is tenderized, coated, and pan-fried cutlet-style. Enjoy its unique texture and savory aroma.

Confit of duck leg bone, slowly cooked in oil at low temperature. The skin is crispy and fragrant, and the meat is fall-off-the-bone tender.

Shoulder loin of "Ryukyu Royal Pork," a premium brand from Okinawa, simply grilled. Characterized by its sweet fat and fine meat texture.

Fresh horse meat (lean) finely chopped and seasoned with herbs and spices, served as a tartare steak. Enjoy the rich flavor unique to raw meat.

A classic bistro main dish: a combination of steak and french fries made with flavorful Angus beef.

A dish made by slow-cooking Hokkaido beef round with plenty of red wine. The sauce is rich, and the meat is tender enough to cut with a spoon.

An oil-based pasta (bianco) using seasonal shirasu, asparagus, and flavorful sun-dried tomatoes. A refreshing dish that brings out the natural flavors of the ingredients.

Short pasta tossed with tenderly simmered wagyu tripe and spicy tomato sauce. The rich sauce coats the penne well.

Lasagna layered with a rich Bolognese sauce made from luxurious Katsube beef. The deep meat flavor is perfectly complemented by the cheese.

An Alsatian-style pizza characterized by its thin, crispy crust. Its light texture makes it enjoyable as both a snack and a meal.

A refreshing appetizer salad made with Noto flying fish, orange, and couscous.

A Middle Eastern-style paste dish (hummus) made with sweet red shrimp and edamame. Please enjoy with baguette.

A dish of bone-in sardine confit and sweet summer tomatoes baked in the oven.

Freshly sliced Noto red squid mixed with okra. Enjoy the sweetness of the squid and the sliminess of the okra.

A dish where a fluffy white fish mousse and aromatic porcini mushrooms are baked together in parchment paper, trapping their flavor and aroma.

Fresh seasonal porcini mushrooms simply sautéed. You can directly taste the rich aroma and texture of the mushrooms.

An exotic dish of spiced lamb meatballs (kefta) and eggplant baked in the oven.

A cold dessert combining meringue and fresh cream. The acidity of Kumamoto-produced passion fruit adds a nice accent.

A rich terrine made with premium Valrhona chocolate. Served with marinated chestnuts for a seasonal flavor.