Menu : Restaurant Titti

In the past, we served it as a course meal. Gibier Roasted Ezo fawn loin and fillet served with sauce poivrade, with accompaniments such as stewed moir and blue cheese-scented potato puree.

In the past, we served it as a course meal. Enjoy long-roasted long-roasted Tosa red beef, the legendary red meat, with ju de boeuf, a broth made from red beef Achilles and other meat.

In the past, we served it as a course meal. Served with purple mustard sauce.

In the past, we served it as a course meal. A dish made with fresh fish delivered directly from the fisherman's boat. The bitterness of the butterbur aroma goes well with the sweetness of the koji.

In the past, we served it as a course meal. Roast black-eyed bream from Bungo Channel. Smoked quenelle of trout from Nakagawa for Kuromeski. It is served with a light butter sauce made from stewed radish and its juice.

In the past, we served it as a course meal. A dessert that combines blancmange made at Domyoji with stewed lentils, self-fermented yogurt sorbet, sweet summer caramelization, and matcha sauce.

In the past, we served it as a course meal. Carbon circulation farming tomatoes stuffed with mango sorbet and cardamom-flavored warabi mochi. A classic summer dessert.

In the past, we served it as a course meal. Enjoy it with free-range chicken and plenty of Nasu vegetables. All vegetables are prepared differently to suit each individual.

In the past, we served it as a course meal. You can enjoy a variety of seasonal Nasu vegetables.

In the past, we served it as a course meal. Roasted venison flavored with aromatic vegetables and red wine. A complex aroma spreads throughout your mouth.

In the past, we served it as a course meal. The sole of the tongue is stuffed with duxelles made from locally grown mushrooms and roasted.

In the past, we served it as a course meal. Enjoy cod with Organic Food red wine sauce.

In the past, we served it as a course meal. Enjoy with marinated fruit or confit and honey-flavored nougat glacé.

In the past, we served it as a course meal. Daikon radish from Nasu Shiobara is carefully prepared and stewed with the aroma of Earl Grey.

In the past, we served it as a course meal. A salad made by lightly marinating horse mackerel directly from fishermen with squeezed domestic citrus fruit juice. You can enjoy it refreshingly.

In the past, we served it as a course meal. It's an abalone Steak. It is served with a sauce made from the liver.

In the past, we served it as a course meal. Chicken mixed with green onion sauce. The green onion flavor brings out the sweetness and goes well with it. Enjoy plenty of seasonal Nasu vegetables!

In the past, we served it as a course meal. This is a dish where you can enjoy the whole shrimp. The body is made into Garrettes. The stock is taken from another part and made into a sauce.

In the past, we served it as a course meal. A dish that combines stuffed zucchini and asparagus. You can enjoy the taste of seasonal scents.

In the past, we served it as a course meal. Caillette, Local Cuisine from Vaucluse, is made with pedigree black pigs. This dish is served with a sherry vinegar-based sauce and a spring salad from Nasu such as pisanri and marsh.

In the past, we served it as a course meal. Carefully cooked aged lamb. Please enjoy it with plenty of Nasu vegetables such as stewed vegetables.

In the past, we served it as a course meal. Nasu mountain beef is marinated and stewed with estragon and chinpi. Serve with a salad for a refreshing meal.