Restaurant Karyon

Special omelet made with fresh eggs from Itoshima. The price varies depending on the sauce, which can be chosen from Parmesan, mushroom, or truffle. Enjoy the fluffy texture and rich flavor.

A creamy soup that brings out the natural sweetness of cauliflower. It has a smooth and gentle taste.

A traditional egg tart from the Lorraine region of France, made with bacon and cheese. Features a crispy crust and a rich custard filling.

A traditional stewed vegetable dish originating from Southern France. The umami of vegetables such as tomatoes, eggplant, and zucchini is concentrated.

Rich pâté made with chicken liver from Aichi Prefecture. It has a smooth texture and pairs excellently with baguette and wine.

A dish where the surface of the ayu (sweetfish) is caramelized and finished like a crème brûlée. Served with a fragrant sauce of Italian parsley and almonds.

Saury cooked to a semi-raw state (mi-cuit) at low temperature, served as a salad with orange and tsurumurasaki. The fatty saury pairs well with the refreshing citrus.

A dish of tsurumurasaki, which has a unique chewy texture, grilled over charcoal and sprinkled with salty karasumi (dried mullet roe). An appetizer to enjoy the aroma and umami.

French fries coated with the rich aroma of summer truffle. A classic side dish with a luxurious aroma that stimulates the appetite.

Carpaccio of seasonal fresh fish, served with a refreshing dressing featuring grapefruit acidity and chervil (herb) aroma.

Pan-seared scallops, served with a sweet roasted carrot sauce and a rich zabaglione sauce made with egg yolks.

A luxurious dish featuring charcoal-grilled kueba (grouper), a high-grade fish, served in a consommé soup infused with kueba dashi and accompanied by matsutake mushrooms.

A generous Caesar salad that can be shared by 2-3 people. A classic salad where cheese and dressing coat the vegetables.

Meunière of seasonal fish, dusted with flour and pan-fried in butter. Served with beurre blanc sauce, an emulsion of white wine and butter.

Confit of thigh meat from "Hamachidori", a premium chicken from Ehime Prefecture, slowly simmered in low-temperature oil. The skin is crispy, and the meat is juicy and tender.

Grilled dish of "Aichi Himé", a brand pork from Aichi Prefecture. It brings out the natural sweetness and umami of the pork.

A dish of high-quality Genji Wagyu roasted whole. It has a good balance of lean meat and fat, allowing you to fully enjoy the umami of the meat. Served in 200g portions.

A dish featuring rigatoni, a thick, tubular short pasta, served with mussel broth.

A rich cream sauce pasta made with eggs, cheese, black pepper, pancetta, etc.

Pasta with a meat sauce (ragu) made from slowly simmered Dandou beef from Aichi Prefecture. The umami of the meat is infused into the sauce.

Today's ice cream.

A classic Italian dessert made by layering sponge cake soaked in coffee syrup with mascarpone cheese.

A rich baked cheesecake with a blackened surface. Characterized by its toasted flavor and gooey interior.

A carbonated drink using yuzu from Tokushima Prefecture. Enjoy the refreshing acidity and aroma of yuzu.

A carbonated drink using sudachi, a specialty of Tokushima Prefecture. It has a refreshing acidity and coolness.

A cloudy, straight juice containing pulp from Nagano Prefecture apples. You can enjoy the rich, original sweetness and flavor of apples.

Straight juice squeezed from peaches from Nagano Prefecture. Characterized by its thick texture and rich sweetness.

High-quality juice made from black grapes used for wine. An adult taste with wine-like depth and astringency.

Straight juice squeezed from Spanish oranges. It has the rich sweetness and acidity of sun-ripened oranges.

A rich carrot juice with little of the characteristic carrot odor and strong sweetness. Recommended for those lacking vegetables.

Rare natural carbonated water from Okuaizu, Fukushima Prefecture. Features fine bubbles and a mellow mouthfeel.

A non-alcoholic drink made with cassis (blackcurrant) syrup mixed with soda. A sweet and sour berry flavor.

A drink combining cassis and fresh orange juice. Fruity and easy to drink.

Homemade ginger ale made with simmered ginger. It has a sharp, spicy ginger kick.

Fragrant Taiwanese jasmine tea. A hot tea with a gorgeous floral aroma that helps you relax.

Hojicha (roasted green tea) from Suzuki Seicha in Shinshiro, Aichi Prefecture. A warm tea with a fragrant aroma and a clean aftertaste.

Cold oolong tea. It washes away the fat from meals and refreshes the palate.

All-you-can-drink option.