Menu : Shokusai Tomo

Olives are marinated in garlic, hawk claws, and herb olive oil before serving.

Seasonal vegetables are marinated in several original vinegars and spices.

Brandade is a Portuguese dish in which dried cod is pureed with mashed potatoes and fresh cream, seasoned with a little garlic, and served with Kobuchizawa vegetables as a dip. A dish that can enjoy all 5 senses.

Enjoy the leaves of several types of Kobuchizawa vegetables with homemade French cuisine dressing or warm dressing using blue cheese.

Homemade Prosciutto is not limited to pork, but also changes depending on the occasion (shorthorn beef, French duck, venison, wild boar, etc.)

The bacon is also homemade, so there are no additives. Grilled Kobuchizawa vegetables along with root vegetables.

Kobuchizawa root vegetables can be served cold or hot. Experience the deliciousness of vegetables.

We grill a combination of minced meat, liver, vegetables, etc. in a terrine-shaped container and serve it cool. Made with pork

It is often made with meat. The finished product is like corned beef paste. Our restaurant does not necessarily only serve meat, as we use Pacific saury in the fall. Enjoy with bread. Prices may vary depending on material.

Local Cuisine of Burgundy. Make garlic and parsley butter and bake boiled escargot.

Based on the standard French dish of simmering pig's feet with chickpeas, we added an easy-to-eat cooking method to this dish, which is rich in collagen with duck fat for added aroma and flavor.

Our onion gratin soup made with our traditional consommé soup is not only delicious but also very affordable. A dish you'll want to drink all year round. Many repeat customers

Consomme is a golden soup full of collagen that is condensed from a large pot of wagyu beef based on the basics of Chef Sudo's first training place, Daikanyama Ogawaken.

Salami from Spain and Italy

We order seasonal foods. We listen to our customers' taste preferences and offer them accordingly.

``Shari Kitty Ale'' refers to all processed side Side Dishes meats. Collectively known as pâté, rillette, Prosciutto, granciale, roast ham, salami, etc. Most of our dishes are homemade.

When you think of mushroom salad, most people think of sliced mushrooms, but when you slice them and mix them with dressing, they tend to absorb all the water and oil, making the salad especially limp and limp. At our restaurant, we cut out the stone cap and pour the dressing inside, so there's no need to worry if you get a little carried away talking. You can enjoy the original taste of mushrooms. Place a heaping amount of arugula on top of the mushrooms.

A familiar chap. We accept orders starting from 1 piece. Please tell us the number you like. For a limited time, we carry Suffolk lamb from Hokkaido and Akita Prefecture. Suffolk is difficult to get and the production volume is low, so the price is more than double, but if you have a chance, please try it at our store. I can see the difference

Keep it simple with Italian Gorgonzola Picante. When you feel hungry. I'll take a moment.

The one in the photo is "Cream Pasta Filled with Sea Urchin." We offer seasonal ingredients. Please listen.

These are large grains from Shizuoka Prefecture that are also used in salads. Sauteed with garlic butter so go ahead with the alcohol.

This is a very elegant Wagyu beef with no excess fat. Simply roasted and served with a sauce that makes the most of the ingredients.

The meat of Kinka pork is soft and when you bite into it, the juicy flavor spreads throughout your mouth.

The herb-flavored sausage is hearty, so I think it would be good as a main dish. Alcohol goes on.

The roux, which is made with plenty of domestic beef and takes 10 to 1 weeks, is an exquisite sauce.We serve it with Sunday lunch courses and evening omakase courses.

The trinity of rice and egg combined with homemade tomato sauce. No ketchup included. You'll understand once you taste it.

Authentic demi-glace made with Japanese beef.The Hamburg is made by coarsely grinding the meat and is very meaty.

Crispy coating! Juicy inside! Similar to Hamburg coarsely ground chunks of meat are used. No excess fat, use lean meat (supplement with backfat if necessary)

The meat is so soft that you can eat it with chopsticks, making it a popular dish among people of all ages.

Meuniere is a French fish cooking method. The butter is slowly poured over the fish while it cooks, so you have to be careful not to burn the butter, so keep an eye on it. It takes a long time to cook, so the butter soaks into the fish and the bones become tender, allowing you to enjoy the head and tail.

1 piece: 1,200 yen Lamb chops are mixed with Parmesan cheese and breadcrumbs are used to make a batter and then baked. It's not fried like fried food, so the inside is moist without being dry, and the outside is crispy.

This is a dish where the Wagyu beef tripe is finished with vegetables and tomatoes, so the tripe mixes well with the sauce.

Venison heart is a precious dish. It is a heart that can only be taken from one animal or one. A classic cooking method from the Burgundy region of France called persillade. The meat is coated with mustard, and a mixture of bread crumbs, parsley, and garlic is sprinkled on only the surface before grilling, so the texture on the surface and the moistness inside the meat are the same.

A dish of 4 large red shrimp and Kobuchizawa vegetables cooked in olive oil with the aroma of shrimp.