Maille

An "old-fashioned" country-style terrine made with pork and chicken white liver. Enjoy the richコク (richness/body) of the liver and the umami of the meat, perfect with wine.

A terrine made from pork tongue, ear, and shank, set in jelly. It features the chewy texture of the ear and the umami of the collagen-rich jelly.

Smoked Tasmanian salmon served on campagne bread with cream cheese. The smoky aroma pairs well with the tanginess of the cheese.

A dish of baked and melted goat cheese (chèvre) served on a baguette, presented as a salad. Enjoy the unique flavor of goat cheese and its toasted aroma.

A plate featuring a selection of the chef's recommended appetizers. Ideal for those who want to enjoy various flavors in small portions.

A selection of cheeses carefully chosen from the cheese specialty shop "Ranmas." Enjoy various types of cheese that pair well with wine.

A terrine made with veal thymus gland (ris de veau). It is a French culinary ingredient characterized by its milky, delicate flavor and tender texture.

A traditional French country-style pâté. Made with coarsely ground pork and other ingredients, baked with spices and herbs, it is packed with the umami of the meat.

A luxurious dish combining pork terrine with rich foie gras. The smoothness and richness of the foie gras add a decadent flavor.

A traditional French sausage (made as a terrine) using pork blood and fat. It has a rich, full-bodied flavor with a unique taste that hints of iron and a touch of sweetness.

A salad of plump shrimp and fresh turnips tossed in a salty anchovy sauce. Enjoy the contrast in textures and the umami of the anchovies.

A green salad served with a marinated shredded carrot (râpé) and marinated red cabbage. Its tangy and refreshing taste makes it a perfect palate cleanser.

A cold appetizer made with seasonal spring salmon (sakuramasu) and creamy avocado, prepared as a tartare. It has a rich yet refreshing taste.

A terrine of early bonito and eggplant with the flavor of perilla leaves. Please enjoy with a refreshing tomato sauce (coulis).

A selection of 3 types of cheese carefully chosen from our specialty cheese shop. A plate where you can enjoy the individuality of each cheese.

A luxurious omelet generously using fragrant black truffles. The gentle flavor of the eggs and the rich aroma of truffle fill your mouth.

A gratin of seafood such as shrimp and scallops, baked with a sauce rich in lobster umami and cheese. It has a rich and decadent flavor.

Beef tripe (honeycomb) tenderly stewed in sparkling apple wine (cider). Fruity acidity and sweetness are added, making it a refreshing dish.

A regional dish from Picardy, France. Ham and mushrooms are wrapped in crepes, covered with sauce, and baked as a gratin.

A rustic French dish of salt-cured pork belly slowly simmered with lentils. The saltiness and umami of the pork permeate the beans.

A croquette made with Hiroshima oysters and pork trotters simmered until tender. Rich ingredients are coated in a crispy batter and served with tartar sauce.

A warm appetizer featuring an omelet infused with the aroma of truffle, served with a stewed summer vegetable tomato sauce (ratatouille).

Conger eel wrapped in extremely thin noodle-like dough (kadaif) and fried until crispy. The acidity of the ripe tomato sauce pairs well with the fatty conger eel.

A dish of eggplant and white asparagus cooked with herbs, served with prosciutto and nuts. Enjoy the harmony of textures and aromas.

A "fritto" (Italian-style tempura) of sea bream and eggplant. Finished with shavings of Mimolette cheese, which has a bottarga-like flavor.

A dish where local chicken is flattened, stuffed with duck mince, rolled, and cooked. It has a rich flavor where the moist chicken and duck umami overlap.

Roasted beef skirt steak (diaphragm) served with a horseradish sauce. The sauce enhances the strong umami of the meat.

A game dish of minced venison wrapped in caul fat (crépine) and grilled. The deep richness of the red wine sauce pairs well with the flavor of the venison.

A hearty roasted bone-in lamb dish. Enjoy the milky flavor and juicy meat characteristic of lamb in this main course.

Confit of the brand chicken "Shinrindori," slow-cooked in low-temperature oil. The skin is crispy, and the meat is fall-apart tender.

New Zealand lamb shoulder marinated and then roasted until tender. The flavor of herbs and other aromatics enhances the meat's umami.

Beef cheek slow-cooked in plenty of red wine for a long time. It is so tender it can be cut with chopsticks, and is a classic French dish coated in a rich, full-bodied sauce.

Fragrant grilled beef skirt steak. Served with truffle-flavored french fries and a zesty horseradish sauce.

Hokkaido venison roasted until moist. A sweet and sour sauce made with sherry vinegar enhances the delicate umami of the venison.

Spring lamb confit, coated with herb breadcrumbs including thyme, and then baked. It is tender and the aroma of herbs is appetizing.

Roast of the brand pork "Matsusaka Pork." Served with a rich cream sauce made with fragrant porcini mushrooms.

A dish of chicken confit served with roasted seasonal spring vegetables. Enjoy the umami of the chicken and the sweetness of the vegetables.

Pan-seared fresh fish, grilled to a fragrant finish. A rich bisque sauce made from sweet shrimp shells enhances the fish's flavor.

A simple yet flavorful tomato sauce pasta that brings out the umami of tuna and the aroma of basil.

A refreshing pasta with olives, lemon, and anchovies. The acidity and sweetness of cherry tomatoes add a nice accent.

A pasta dish with bolognese sauce made from minced lamb. Recommended for meat lovers, this dish allows you to enjoy the unique flavor and richness of lamb.

A spicy tomato sauce pasta (arrabiata) with eggplant and mushrooms. The spiciness is appetizing.

Pasta with a sauce that condenses the umami of seafood. Plenty of whitebait and Kujo leeks add a Japanese touch.

Pasta with a sauce made from sweet, ripe tomatoes, topped with Parmigiano cheese. Enjoy the simple taste of the ingredients.

An oil-based pasta with the saltiness of olives, lemon, and anchovies. It has a refreshing aftertaste.

A luxurious pasta with a ragout sauce that condenses the umami of seafood, enriched with the richness of butter and the saltiness of bottarga.

An "adult" Neapolitan made with beef tripe and offal. The umami of the offal melts into the tomato ketchup flavor.

Freshly baked homemade bread. Please enjoy it with the sauces from our dishes.

Fragrant French bread. Perfect as an accompaniment to pâté, cheese, or stews.