Kimono

Fresh and crunchy white radish (daikon) served with a black sesame sauce. A light appetizer with earthy and nutty flavors.

Savory and silky Japanese egg custard, steamed. Garnished with bottarga (dried fish roe) for a salty touch and dill.

A refreshing salad combining the crunchiness of cucumber and the acidity of pickles with the smoky sweetness of scamorza cheese.

Light Japanese fritters of shrimp and vegetables, coated in a crispy puffed rice and buckwheat batter.

Thick homemade noodles (a blend of Udon and Soba) served cold. To be dipped in a rich and creamy white sesame sauce.

Thick homemade noodles served cold, accompanied by a light broth (dashi) with herbs and a raw or soft-boiled quail egg.

A meal salad composed of futosoba noodles, charcoal-grilled chicken (binchotan), avocado, and spinach shoots, seasoned with sesame.

A complete meal centered around a rice sandwich (onigirazu) filled with grilled chicken and smoked cheese. Served with soup and side dishes.

A bento menu featuring futosoba noodles served with a rich hot broth (curry) and various side dishes.

A traditional bento box with a main dish of your choice (meat, fish, or pancake), served with curry soup and small side dishes.

Dome-shaped pastry with praline and roasted buckwheat (sobacha). Nutty flavors and creamy texture.

Cake composed of multiple thin layers of crepes and chocolate and roasted buckwheat cream. Soft and melt-in-your-mouth texture.

Japanese matcha green tea roll cake, filled with cream and strawberries. A balance between the bitterness of the tea and the sweetness of the fruit.

A scoop of artisanal ice cream or sorbet with Japanese flavors.

Japanese sandwich made of rice and nori seaweed, filled with charcoal-grilled chicken and smoked cheese.

Creamy burrata heart seasoned with soy and ginger, served with homemade buckwheat focaccia bread.

Comte cheese served with yuzu confit (Japanese citrus) and wasabi-infused butter, with focaccia.

A crunchy mix of white radish and celery, seasoned with black sesame sauce and a touch of lemon.

Comte cheese plate with sweet and sour yuzu condiment and pungent wasabi butter, served with buckwheat bread.

Creamy fresh cheese (burrata heart) seasoned with soy and ginger, served with homemade bread.

Crispy Japanese shrimp and vegetable fritters, served with a traditional light dipping sauce.

Tender grilled eggplant glazed with a sweet and savory miso sauce (fermented soybean paste).

Assorted vegetables fried with a crispy coating of puffed rice, served with a spicy mayonnaise.

Green salad composed of Japanese leaves (mizuna, shiso) and spinach, seasoned with a buckwheat vinaigrette.

Savory Japanese pancake made with cabbage and vegetables, grilled on a griddle.

Mackerel fillet gently cooked in soy sauce, served with grilled vegetables.

Steamed savory egg custard, topped with bottarga (fish roe) and dill.

Homemade grilled Japanese dumplings with a buckwheat dough, filled with pork and dill.

Japanese charcoal-grilled chicken (Binchotan) for a smoky flavor, served with a citrus sauce (ponzu).

Thin slices of cold veal topped with a tuna sauce, revisited with a hint of wasabi.

Hearty Japanese pancake with cabbage, filled with tender confit pork.

Pieces of confit pork then grilled over charcoal, served with a fresh citrus sauce.

Thick homemade noodles served in a hot broth with slices of duck and herbs.

Thick homemade noodles served cold, accompanied by a cold white sesame sauce for dipping.

Extra portion of plain futosoba noodles.

Plain Japanese rice ball, often wrapped in nori seaweed.

Low-temperature cooked egg, creamy yolk and silky white.

Dome-shaped pastry with praline and roasted buckwheat.

Multi-layered cake of crepes and chocolate-buckwheat cream.

Silky dessert flan infused with green tea and roasted rice (genmaicha), topped with caramel.

Soft and elastic glutinous rice cake, filled with sweet paste.

A scoop of ice cream or sorbet with Japanese flavors.