Menu : Yushima Wanzu Rakuretto Chi-Zu Ryouri Semmon Ten Yasai Ando Wain

The popular menu is back! Finish by using whole mimolette cheese.

Scamorza cheese, which doesn't melt even when heated, is grilled until golden brown and drizzled with honey for an addictive sweet and salty snack.

A daily assortment of cheeses. Please tell the staff your preferred type. <Fresh, white mold, blue mold, washed, chevre, semi-hard, hard>

A popular carpaccio made with seasonal seafood. The fish is covered with so much Parmesan cheese that you can't even see it.

Made with colorful vegetables and fresh octopus! Recommended for those who want a light appetizer.

Large: 1,680 yen

This dish can be considered a chicken-derived foie gras, with its rich, fatty flavor, sweetness, and creamy texture. It is flavored with truffle oil, and is sure to go well with wine.

Topped with a tomato-based sauce made with minced meat. The sauce also contains chili beans. This is a must-order snack when you're hungry. It also comes with cheddar cheese for a Mexican flavor.

The potato gratin with the aroma of truffle is very delicious. It is one of the most popular dishes, with some customers ordering it every time. It is also loved by drinkers because it is delicious even when cooled.

A refreshing salad. A great dish to start your meal or after cheese. Large: 1,490 yen

Enjoy both cheese and vegetables with our homemade vegetable cheese dressing. L: 1,490 yen

Hot fried cheese balls. Perfect to go with wine!

Potatoes are coarsely grated and fried in a frying pan, then formed into Pancakes and fried until golden brown. Enjoy the taste of Swiss home cooking with bacon and fried eggs.

A popular brand of pork from Spain, grilled to perfection. Enjoy it with our homemade balsamic sauce. The sweetness of the pork fat goes well with the sourness of the balsamic sauce, making this a satisfying dish.

Everyone loves beef Steak! And it's Wagyu beef. The sauce is a sweet vin rouge made with sour salsa verde and red wine. It's absolutely delicious!

Lamb cooked with just the right amount of spices and wrapped around eggs and cheese. It's a dish you'll find yourself coming back to again and again.

The chicken breast is light, tender and crispy. The batter is made with everyone's favorite Mimolette cheese, which makes it even crispier and more delicious. Please enjoy.

You can add Bottarga rice from Sardina, Italy for an additional 500 yen!

Everyone loves Margherita! It's definitely got that cheesy flavor!

Our original pizza made with Norwegian spiced cheese. Enjoy it with a refreshing Prosciutto.

Our most popular menu item, made with plenty of cheese!

Semifreddo: A fluffy, mousse-like ice cream that is half-frozen.

It's a great dessert to share with a few people. Please ask as the contents may change.

We will put your favorite message in Chocolate on an assortment of cakes, ice cream, and processed sweets.

Choose your favorite raclette from today's menu and enjoy it with potatoes and pickles♪ *Depending on the country you choose, additional charges may apply.

A plate of bacon and sausages. One can be added with each basic set.

A plate of 5 types of vegetables. You can add one item per basic set.

Origin: Shintoku-cho, Kamikawa-gun, Hokkaido. Milk type: Cow. Aging: 3 months. The famous Kyodo Gakusha Shintoku Farm is the first farm to make cheese in Tokachi, and has even been featured on TV. This raclette cheese has a well-balanced aroma and saltiness that suits Japanese tastes.

Restaurants where you can eat raclette and various cheeses!

Usually, 100 grams of cheese can be made from 1 liter of raw milk. With this Brown Swiss, it looks like you can make 120 grams of cheese.

Origin: Nakasatsunai Village, Kasai District, Hokkaido Milk type: Cow Aging: 3 months Raclette has been produced since 2010. Using only raw milk from Hanabatake Farm and Tokachi, this cheese is carefully polished one by one in our own workshop, paying close attention to temperature and humidity, resulting in a richly flavored cheese.

Origin: Okoppe-cho, Monbetsu-gun, Hokkaido. Milk type: Cow. Aging: 3 months and 5 months. All cheese is handmade. The raw milk is produced in-house, so the production volume is extremely small. This is a farm that loves cheese and controls the quality with skill and responsibility.

Production area: Kibichuo Town, Okayama Prefecture Milk type: Cow Mozzarella and caciocavallo, made from milk from pasture-raised dairy farms in the Kibi Highlands, have attracted famous chefs from all over the country with their wonderful taste, and are now popular among the general public. It is also famous for being said to be difficult to obtain. This is raclette cheese from Yoshida Farm.

This small cheese factory in Tokachi keeps the cheese (unripened) in a dedicated maturing room for Mole Wash and takes 3 months to create Tokachi Pride Mole Wash. <Cheese Factory> Shiawase Cheese Factory (Ashoro Town) NEEDS (Makubetsu Town) Ashoro Cheese Factory (Ashihoro Town) Tokachino Fromage (Nakasatsunai Village) Tokachi Millennium Forest Ranran Farm (Shimizu Town) Kyodo Gakusha Shintoku Farm (New Toku town

Rarity: ★★ Production: Appenzell Raclette (German-speaking region) from a major manufacturer.It is an easy-to-eat cheese with a soft rind that you can enjoy together.

Rarity: ★★ Origin: Canton of Bern Breed: Cow A popular cheese sold at supermarkets familiar to Swiss people. It has a beautiful colored rind, and is a masterpiece that you can enjoy without the unpleasant smell peculiar to cheese.

Rarity: ★ Origin: Cham, Zug Type of milk: Cow A strong type of raclette (aroma and flavor) that represents Switzerland. It is a popular cheese that sometimes takes just under two months to travel to Japan by ship.

Rarity: ★★★ Origin: Valais Breed: Cow In Valais, southern Switzerland, female cows fight each other. Because the female cows who take part in this competition have a violent temperament, it is called the "Combat de Reine" (combat of the queens) in French. The milk from fighting bulls is very rich and gives the cheese a deep richness.

Rarity: ★★★ Origin: Canton of Friborg Breed: Cow Aging: 6 to 8 months Raclette is matured for an average of 3 months, but it is a hard type of raclette cheese that matures for 6 to 8 months.

Rarity: ★★★ Origin: Sarnen, Obwalden Territory Breed: Cow Aging: 5 months Produced in a small town called Sarnen in central Switzerland. It has a gentle nutty aroma and a faint buttery taste.

Rarity: ★★★ Origin: Sarnen, Canton of Obwalden Milk species: Cow A square raclette made for easy use in a mini frying pan for a raclette grill (dedicated hot plate).

Rarity: ★★★ Origin: Valais Breed: Cow Aging: 3-4 months Made in a mountain factory using raw whole milk according to ancient methods. Aged in the cellar for 14-16 weeks, this cheese is very sweet and incredibly creamy.

Rarity: ★★★ Origin: Canton of Obwalden Milk: Cow Aging: 5 months Produced in Sarnen, a small town in central Switzerland. A spice raclette made with garlic, chili peppers, etc.

Rareness: ★ Origin: Canton of Fribourg Milk type: Cow Aging: 3 months This raclette is made by ELSA MIFROMA, a dairy company headquartered in the MIGROS Group, the largest consumer cooperative in Switzerland in the canton of Fribourg. It is characterized by its creamy and rich taste.

Rarity: --- Origin: Franche-Comté Jura Dairy: Cow

Rarity: --- Origin: Auvergne A delicious cheese with a strong umami aftertaste.

Rarity: --- This is a raclette that has been washed with white wine and aged. It has a strong rind and a mellow, fluffy inside. It is a rare cheese.

Rarity: --- Origin: Franche-Comté Jura Dairy: Cow

Rarity: --- Origin: Franche-Comté-Douux Breed: Cow Raclette, which was born in Switzerland, spread to France across the Alps and became edible in the same way. The taste is a little gentler and softer than the Swiss version, but you can still feel the sweetness of the milk and the nutty richness.

Rareness: ★★ Origin: Franche-Comté Jura Milk type: Cow Aging: 2 months In French, "Or" means "gold" Raclette from the Jura region, close to the Swiss border. Made with unpasteurized milk, this raclette has an excellent aftertaste♪

Rarity: ★ Origin: Franche-Comté Jura Milk type: Cow Unpasteurized milk aged for over 35 days Made in the Jura Mountains, it is characterized by its mild, very fruity taste and strong viscosity!

Rarity: ★★★ Origin: Auvergne, Cantal Milk species: Goat A semi-hard goat's milk cheese with a hazelnut flavor.

Rarity: ★★★ Origin: Midi-Pyrenees Aveyron Dairy: Sheep Raclette made from sheep's milk. It has a rich flavor with the sweetness of milk.

Rarity: ★★★ Origin: Ysel, Rhône-Alpes Milk species: Cow The traditional and unique method of mixing pasteurized milk and raw milk creates a chewy and elastic dough. The blue mold, which is not aged for a long time, gives the pastry a very mellow, deep and rich flavor.

Rarity: ★★★ Origin: Franche-Comté Breed: Cow Aging: 2 months The skin was washed with Vin Jaune, a white wine from the Jura region, and aged for 2 months. This cheese has a creamy texture and a fragrant taste.

Rarity: ★★★ Origin: Midi-Pineray Breed: Goat Aging: 7 weeks A hard type made in the south of France. The dough is pure white and has a beautiful color similar to goat cheese. The taste is light. If you don't like goat cheese, try this cheese warmed up like raclette. I wonder if that worldview will change?

Rarity: ★★★

Made with Swiss Gruyère and Emmental cheese♪ Mild and rich fondue with less acidity and less white wine♪ (Toppings included, free bread refills)

A cheese fondue with a pleasant aroma that is irresistible for basil lovers♪ (Toppings included, free bread refills)

Cheese goes well with tomatoes after all♪ Cheese fondue with homemade tomato sauce that goes well with potatoes and broccoli♪ (Toppings included, free bread refills)

Dip honey on bread and enjoy cheese fondue♪ Honey and blue mold cheese go perfectly together♪ (Toppings included, free bread refills)

A new type of fondue that can be added to surrette mimolette cheese after dipping cheese on bread or potatoes♪ (Toppings included, free bread refills)