Massif

Freshly brewed hot coffee passed through a paper filter. Offers a clean, bright flavor profile. Best enjoyed black or with a splash of milk.

A concentrated shot of coffee with a rich crema. Intense and full-bodied flavor. Consumed quickly in a small cup.

Espresso 'stained' with a small amount of foamed milk. Stronger than a latte but smoother than pure espresso. Rich and bold.

Espresso with steamed milk and a thin layer of foam. Creamy, mild coffee flavor. A comforting warm beverage.

Espresso combined with chocolate and steamed milk. Sweet, rich, and comforting. Like a hot chocolate with a coffee kick.

Cold brew coffee steeped or mixed with oat milk. Nutty, creamy, and dairy-free. Served chilled.

Japanese-grown black tea (Wakoucha). Typically milder and sweeter than Western black teas with less astringency. Served hot.

Rich hot cocoa made with high-quality Dandelion Chocolate. Sweet, smooth, and indulgent. Perfect for cold weather.

Spiced milk tea. Aromatic with notes of cardamom, cinnamon, and ginger. Sweet, creamy, and warming.

Sparkling water flavored with Japanese yuzu citrus. Refreshing, tart, and fragrant. Lightly carbonated.

Sparkling juice made with Japanese peaches. Sweet, fruity, and bubbly. Refreshing and aromatic.

Premium apple juice. Sweet and tangy with pure fruit flavor. Served chilled.

Fermented tea drink. Slightly effervescent with a tangy, funky flavor profile. Probiotic and refreshing.

House-fermented tea drink featuring seasonal ingredients. Tangy and fizzy. Ask staff for today's flavor.

A concentrated herbal syrup mixed with water or soda. Sweet, botanical, and aromatic. A non-alcoholic refresher.

A vinegar-based fruit syrup drink. Sweet, tart, and acidic. Refreshing and cleanses the palate.

Glass of wine. Choose from available styles including orange wine and sparkling. See cellar for bottles.

Japanese craft beer by Hobo Brewing. A Brut IPA made with Fukinoto (butterbur scape), offering a unique bitter and aromatic profile. Dry and crisp.

A creative cocktail using sweet peas and shochu. Fresh, vegetal, and lightly citrusy. Served with soda for effervescence.

A refreshing highball-style drink with Japanese gin and plum. Fruity, botanical, and crisp. Served over ice.

Japanese mead (honey wine) from Shiga. Sweet, floral, and rich. Enjoyed as a slow-sipping digestif.

Dry sherry from Spain. Salty, nutty, and crisp. An excellent aperitif to stimulate the appetite.

Ruby Port wine. Sweet, fortified red wine with rich berry flavors. Perfect for dessert or after a meal.

French sweet wine made from noble rot grapes. Honeyed, complex, and luscious. A luxurious digestif.

Italian pomace brandy. Strong, clear, and aromatic with grape essence. A traditional digestif.

French pomace brandy (Marc). Potent and complex grape spirit. Sipped slowly after dinner.

Aged Vintage Port from 1983. Deep, complex, and sweet with developed flavors of dried fruit and spice. A rare treat.

Japanese apple brandy from Chiba. Fruity and aromatic distilled spirit. Comparable to Calvados.

Toasted rolled oats, nuts, and sweeteners. Crunchy and wholesome. Likely served with milk or yogurt.

Buttery, flaky pastry. Golden-brown and layered. A classic coffee companion.

A sweet cake slice, often a Danish chocolate cake with coconut caramel topping (Drømmekage), though variations exist. Sweet and spongy.

A rustic free-form tart or buckwheat crepe. Fillings change daily, likely featuring seasonal fruit or savory ingredients.

Swedish-style sweet bun spiced with cardamom. Aromatic, slightly spicy, and sweet. Twisted knot shape.

Baked sweet biscuit. Crunchy or chewy texture depending on the type. Perfect for dipping in coffee.

Vanilla ice cream topped with a shot of hot espresso. Hot and cold, bitter and sweet contrast. A classic Italian dessert.

Savory egg custard tart with seasonal vegetables or meats in a pastry crust. Served warm or at room temperature. Available only on weekends.

Popcorn and nuts coated in a caramel infused with Hojicha (roasted green tea). Sweet, nutty, and smoky flavor.

House-made sourdough bread grilled over charcoal. Served with rich garlic butter. Smoky and savory.

Deep-fried rice croquette inspired by Tamago Kake Gohan (raw egg on rice). Crispy exterior with a savory, creamy rice and egg filling.

Soft, buttery yeast rolls served warm. Accompanied by a sweet and savory butter blended with miso and honey.

Fried pastry filled with seasonal potatoes and maitake mushrooms. Served with a savory ranch-style dipping sauce. Crispy and earthy.

Salad with Japanese-style Caesar dressing and crunchy sourdough croutons. Fresh and savory.

Deep-fried seasonal mountain vegetables (Sansai). Served with a creamy aioli spiced with mandarin orange pepper. Crispy and slightly bitter.

Fresh spring vegetables from Unzen served with creamy ricotta cheese. Light, fresh, and highlights natural flavors.

Charcoal-grilled asparagus served with 'oeuf mayo' (egg mayonnaise) flavored with yuzu kosho (citrus chili paste). Smoky, creamy, and zesty.

Raw seasonal fish (sashimi style) served with crispy rice elements. Fresh seafood texture contrasted with crunch.

Spread made from smoked fish, mixed with fat and seasonings. Topped with garlic chips and capers for punchy flavor. Typically eaten with bread.

Scallops paired with cauliflower. Dressed in a rich sauce of brown butter and ponzu (citrus soy). Nutty, savory, and tangy.

A modern take on Takoyaki (octopus dumplings). Charcoal-grilled octopus served with polenta. Savory and smoky.

Smooth spread made from chicken liver. Served with a mustard seed sauce. Rich, iron-forward flavor with a tangy kick.

Dumplings or filled pasta containing Unzen Ham pork. Served with Swiss chard and a whey-based sauce. Savory and comforting.

Chicken wings coated in a sweet and spicy glaze. Sticky, savory, and addictive. Good for sharing.

Minced lamb meatballs (tsukune). Served with labneh (strained yogurt) and perilla (sesame leaf). Juicy meat with fresh and creamy accompaniments.

Signature cheeseburger. Juicy patty with cheese in a bun. A hearty way to finish the meal.

Roasted chop of Akane pork. Served with smoked potatoes and sauerkraut (fermented cabbage). Rich, meaty, and substantial.

Seafood curry dish. Spiced and aromatic sauce with fish. Served with rice or bread.

Puffy oven-baked pancake topped with porchetta (roast pork), bitter fukinoto cream, and green salsa. A savory, hearty meal.

Savory Dutch baby pancake topped with smoked mackerel and fresh vegetables. Dressed with a tangy yogurt sauce.

Dutch baby pancake served with light whipped ricotta and green salsa. A vegetarian-friendly savory option.

BLT sandwich on focaccia bread. The bacon is rubbed with cacao nibs for a unique flavor. Includes tomato confit.

Toasted bread topped with creamy ricotta cheese and seasonal spring vegetables. Fresh and light.

Spicy red curry with seafood. Richly flavored with masala spices. Served with rice.

Sandwich filled with tender pulled pork on sourdough focaccia. Savory and satisfying.

Salad bowl featuring grilled seasonal vegetables and hummus (chickpea dip). Healthy and plant-focused.

Pancakes made with sourdough starter for a tangier flavor. Topped with umami-rich shio koji butter and figs.

Cold soup made from butternut squash. Sweet, creamy, and smooth. Refreshing appetizer.

Affogato variation using salted caramel ice cream instead of vanilla. Poured over with hot espresso. Sweet, salty, and bitter.