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A course meal consisting of an amuse, starters, hot dishes, and pizza. Choose two hot dishes, one pizza, and one main dish in a prefix style. Enjoy fragrant dishes cooked over a wood fire.

A pizza with only the dough baked in a wood-fired oven, without toppings. Enjoy the direct aroma of wheat and chewy texture.

A marinade of sweet bell peppers and salty anchovies, finished with refreshing shiso oil. Perfect as an appetizer.

Oily sardines pickled in vinegar and flavored with orange and dill. The fruity acidity enhances the umami of the fish.

Cured ham from Spain. Characterized by the rich umami of aged meat and a moderate saltiness. Perfect with wine.

Traditional sausage from the Bologna region. Enjoy its smooth texture and mild meat flavor.

Fried 'Inca no Mezame' potatoes and Brussels sprouts. Served with a flavorful fermented mushroom mayonnaise.

A warm dish of wood-fired carrots combined with the acidity of orange and the saltiness of bottarga. The sweetness of the carrots stands out.

Kamo eggplant marinated in amazake. Served with a fragrant and spicy miso sauce with pistachios and sansho pepper.

Assortment of several types of cheese. Compare cheeses with different textures and flavors.

Assortment of processed meats such as cured ham and sausages. Ordered per person.

A leaf vegetable salad combining the sweet and sour taste of kumquat with the richness of Parmesan cheese. Refreshing yet deeply flavorful.

Salad with goat cheese. Its unique acidity and flavor pair well with vegetables.

An omelet with whitebait and broccoli. Accented with the spiciness of jalapeno.

Carpaccio made with fresh horse meat. The sweetness of beets and the acidity of capers enhance the umami of the meat.

Pasta with homemade Italian sausage and garland chrysanthemum. Orecchiette (ear-shaped pasta) pairs well with the sauce.

Thinly sliced fresh Hirame caught in Choshi. Simply seasoned with olive oil and salt to enjoy the fish's natural flavor.

Warm dish of chewy sweet potato gnocchi and taro root stewed in tomato sauce. The sweetness of the root vegetables harmonizes with the acidity of the tomato.

Risotto with seasonal firefly squid, fragrant Japanese parsley, and garland chrysanthemum. A dish where the aroma of Japanese herbs and the umami of squid meld together.

A dish combining 'Cacio e Pepe' (cheese and pepper pasta) with milt, infused with the aroma of wood fire. Rich and creamy.

Wood-fired Hirame served with steamed turnip and Chinese cabbage. Refreshing yuzu aroma.

Wood-fired Chappon (capon) from Kagoshima Prefecture. The meat is tender with a rich, fatty flavor.

A simple pizza finished with garlic, oregano, and cheese, without tomato sauce. Pairs well with drinks.

A classic pizza with tomato sauce, mozzarella cheese, and basil. The wood-fired oven adds a smoky aroma.

A healthy pizza topped with mushrooms, salt koji, and kale. Characterized by the umami of koji and the texture of vegetables.

A game pizza topped with venison and shishito peppers. Mozzarella cheese softens the gamey flavor, making it easy to eat.

A pizza combining mussels and 'Nduja (spicy salami paste). The umami of seafood and the spicy flavor stimulate the appetite.

A pizza combining sausage, egg, and yuzu. The refreshing yuzu aroma accents the rich ingredients.

A luxurious pizza topped with seafood and tomato, based on a rich crustacean sauce (bisque).

A creative pizza combining duck confit and burdock root, finished with a citrus sauce (bigarade). A fusion of Japanese and Western flavors.

A classic Italian dessert made with espresso and mascarpone cheese. A good balance of bitterness and sweetness.

A dessert featuring persimmon with the aroma of osmanthus. An elegant flavor with a seasonal touch.

A rich cheesecake with a blackened surface. A sophisticated taste with whipped cream (chantilly) and brandy.