RINASCIMENTO

This is our signature menu, a plate featuring 30 different appetizers served in small portions. It generously uses seasonal ingredients and is a colorful dish that is a feast for the eyes. Please enjoy the differences in taste of each item.

A pasta dish using autumn eggplant and sweet fruit tomatoes. Two types of sauce are combined to bring out the umami of the ingredients. This dish allows you to enjoy the flavors of the season.

A main dish of charcoal-grilled, fragrant Kyoto pork fillet, known for its fine texture. The richness of Parmigiano cheese and the refreshing spiciness of Kampot pepper provide a delightful accent. Please enjoy it with the accompanying apple pickles.

A baked terrine that concentrates the flavor of Japanese chestnuts. It is served with a rich and smooth mascarpone cream. The sweetness of the autumn chestnut and the richness of the cream are exquisitely matched.

After-meal drinks served at the end of the course.

This is the full version of our signature assorted appetizers. It features bite-sized appetizers made with a wide variety of ingredients and cooking methods. A luxurious dish that allows you to enjoy both beautiful presentation and diverse flavors at once.

A pasta dish featuring flavorful Omi duck. The duck is simmered in white wine and finished with a sauce that concentrates its umami. Fresh mushrooms add a textural accent.

This is "Matsukasa-yaki," where the scales of fresh tilefish are crisped to perfection. We use exceptionally fresh fish that has been nerve-treated on board. Enjoyed with olives and dried tomatoes in an acqua pazza style, rich with the flavor of seafood.

Charcoal-grilled rump of Matsusaka beef, one of Japan's leading wagyu brands (lean meat from the waist to the hip). It has a strong umami flavor and the aroma of charcoal grilling whets the appetite. Condiments such as Parmigiano and raw pepper enhance the meat's flavor.

A rich terrine dessert made with Japanese chestnuts. Enjoy an even richer flavor by pairing it with smooth mascarpone cream.

Drinks served at the end of your meal.

A signature dish beautifully arranged with 30 different small appetizers on one plate. You can enjoy a variety of tastes and textures, including seasonal ingredients, seafood, meat, and vegetables, in small portions. Please savor the story of flavors that unfolds from the first part to the second.

A pasta dish with a ragu sauce made from simmered Kirishima Kurobuta pork from Miyazaki Prefecture. It is paired with seasonal Takenoko (bamboo shoots) and finished with a light white wine-based cream sauce. The piquant flavor of sansho pepper adds a nice accent.

This is Matsukasa-yaki, where tilefish scales are crisped to perfection. It is paired with smoked raw ham 'Speck' and sweet spring cabbage, finished with the fragrant aroma of saffron. Enjoy the texture of the fish and the harmony of the ingredients.

A main dish of carefully selected Yamagata beef, grilled over charcoal. The far-infrared effect of the charcoal locks in the meat's juices. Enjoy the changing flavors with the accompanying fruity and spicy chutney.

A terrine made with high-quality cream cheese from Ohm Milk Industry. Crispy cocoa crumble, tart griotte (cherry) sauce, and the aroma of Chartreuse herbal liqueur create an adult dessert.

After-meal drinks to savor the lingering taste of the course.