Menu : Burassuri Kaji

The most delicious right now! A two-dish set menu using one lobster nouveau before it has molted. ・Poached lobster ・Risotto in lobster broth Please choose from the ala carte menu except for the main dish of lobster and risotto. *The photo shows it with mussels, but before the Mont Saint-Michel mussels start, it will be combined with other ingredients. *The lobster share set must be reserved at least three days in advance.

For raw oysters, please choose from Oyster served as is, lemon, homemade ponzu sauce, or vinegared oysters with Chardonnay vinegar. The price of raw Oyster varies depending on the size. In December, they are 300 to 330 yen at the beginning, and from the end of December to February, they are about 350 to 390 yen.

From the front, there are oysters meunière, Burgundy-style breaded oysters, and plump steamed Oyster price of steamed Oyster is the same as that of raw Oyster at the time.

Please enjoy the carefully handmade pasta that goes through various processes such as wheat type, production area, composition, aging, etc. until it reaches the customer's mouth.

In response to your request, we have prepared a small bouillabaisse on our a la carte menu. This is a set of three types of seafood bouillabaisse and toast topped with rouille and gruyere cheese. If you want to fully enjoy the southern French style, please reserve the Bouillabaisse course. Orders for 2 people or more. The photo is for 1 person.

Fresh sea urchin and sour cream are served on a soft, soft-boiled quiche made from a blue-green pastry that is baked to order. Enjoy the crispy pie with the creamy sauce, the texture and aroma of raw sea urchin, and the creamy sauce. It is a specialty that arouses all five senses.

An assortment plate of 3 to 4 appetizers from today's recommended dishes.

The photo shows a squid carpaccio with fruit tomato sauce.The seafood and vegetables used in the carpaccio vary depending on the season.

Densuke = ghost, a dialect of Awaji Island. This is an appetizer made with over 500g of meaty conger eel, raw sea urchin, and summer vegetables. We serve Densuke conger eel when it is in season.

Daisen: A dish made from domestic beef thighs roasted at a low temperature to keep it moist. Enjoy with our homemade roast beef sauce. M size 1,950

This appetizer is made with steamed vegetables picked in the morning, directly from Wakayama, Kyoto, and Hiroshima. The contents change depending on the season. Please enjoy new expressions of rare vegetables that you have never eaten or familiar vegetables.

Salad with homemade rudder dressing.

A classic style Caesar salad made in a chilled bowl with Caesar dressing.

Fettuccine made with domestic organic wheat. Wide flat noodle type with a chewy texture

Daisen wheat is used to express "shoelace pasta" from the Faenza area of Emilia-Romagna, Italy. Thick noodle-type hand-stretched pasta with a sweet wheat aroma.

An ancient type of wheat that was cultivated in southern Europe 10,000 years ago.The nutty flavor goes well with strong sauces made with cream or cheese.

Super thin handmade pasta from Piedmont, Italy.

A thick noodle type pasta from Tuscany that looks just like udon noodles.This one-of-a-kind noodle that has both the chewy texture that udon lacks and the firmness that pasta lacks is sure to be a hit with Kansai people.

Our Ajillo is a piping hot soup made with dashi stock. Please choose from shrimp, squid, octopus, fresh fish, Oyster (seasonally available), etc.

Please choose from Gorgonzola, Dolce, Camembert, Mimolette, Parmigiano, Washed, or Chevre. 1st type 440 yen 2nd type 830 yen 3rd type 1200 yen

A paella-like seafood soup and saffron-flavored risotto. Risotto made with plenty of seafood stock and full of flavor. A risotto made with Japanese rice that has a rice porridge feel.

The rich soup is prepared over two days using stock from local fish, and is layered with spices unique to southern France to create a spicy and exotic seafood soup. Enjoy with thinly sliced baguette, rouille sauce, and gruyere cheese. If you still have some soup left, we recommend adding couscous and eating it.

This is a special menu that will only be available for a short period of time, from around the second week of August when Mont Saint Michel mussels start arriving until around the end of August when baby lobsters end up arriving. This menu requires reservations at least two days in advance.

Seafood stew in rich tomato sauce.