N'onaka

A French home-style dish of shredded carrots mixed with vinegar and oil. Enjoy the refreshing acidity, sweetness of carrots, and crisp texture.

Duck gizzards slowly simmered in low-temperature oil. Tender with a unique chewy texture and rich flavor.

Small onions simmered in white balsamic vinegar. A sweet and sour, fruity dish, perfect as a snack with wine.

A terrine made by simmering pork head meat (trotters, cheeks, tongue, etc.) and chilling it with its own collagen. A cold appetizer with a variety of textures and rich pork flavor.

Country-style pâté made with Iberico pork shoulder, liver, and spices. Concentrated pork flavor, rich and spicy taste.

Assortment of marinated seasonal vegetables. A refreshing, tangy, and colorful dish.

Warm salad of sautéed tripe and mushrooms, flavored with sherry vinegar. Features the unique texture of tripe and a tangy sauce.

A platter of several types of today's recommended cold appetizers. Designed for two people, allowing you to enjoy a variety of flavors in small portions.

Assortment of daily appetizers. Please refer to the in-store blackboard for details.

A rich fish soup concentrated with the umami of seafood. A flavor popular in French port towns, characterized by its oceanic aroma and deep richness.

A dish of bread and cheese baked on top of onion soup, caramelized until golden brown. Enjoy the sweetness of the onions and the savory melted cheese.

A rich soup made by sautéing lobster shells and simmering them with cream. A luxurious dish with the rich aroma of lobster and a creamy texture.

Today's fresh fish dish. Cooking method and sauce vary depending on the ingredients.

Pan-seared wagyu beef heart. Lean meat with a high iron content, complemented by the refreshing spiciness of green mustard.

Roasted breast of duck (magret duck) raised for foie gras production. Characterized by its rich red meat flavor and sweet, thick fat.

Today's stewed dish. A warm dish made by slowly simmering meat and vegetables, adapted to the season.

Today's recommended meat dish. Chef's carefully selected meat served with the optimal cooking method.

Luxurious fried prawns stuffed with scallop and shrimp mousse. Features a crispy coating, plump filling, and rich tartar sauce.

Cream croquettes luxuriously made with snow crab and small scallops. A dish filled with smooth white sauce and the umami of seafood.

Japanese spaghetti stir-fried in a ketchup-based sauce. Contains sausage and vegetables, with a sweet, sour, and somehow nostalgic taste.

A hamburger steak simmered in a stew made from slowly braised wagyu beef tail. A very rich and deep flavor with layered beef umami.