Menu : Bejitaburu Ando Guriru Toretate Puchi

A consommé jelly made with colorful vegetables and scallops from Hokkaido. Combine with fermented sauce.

Seasonal fish with a refreshing vinegar sauce.

The aroma of garland chrysanthemum, the salty taste of baccalara, and the sweetness of mandarin orange perfectly intertwine with the mellow cheese tofu. Drizzle with white balsamic vinegar.

With refreshing homemade dressing.

Skirt steak that has been slowly cooked at a low temperature is quickly grilled on the surface. With wasabi and Italian rock salt.

Liver paste with a smooth finish. It has no odor and has a deep richness. Please come with wine.

The fillet is cooked slowly at a low temperature and is moist and juicy. Enjoy it simply with wasabi or grain mustard.

This is another popular and freshly caught standard menu item. A perfect combination, dipping it on bread or pairing it with white wine or bubbles.

Crispy vegetables with homemade anchovy mayonnaise.

A sure-fire dish made with fluffy potatoes sautéed with anchovies and garlic butter. The scent of garlic is irresistible.

This popular dish is made by baking sweet Awaji onions topped with smoked cheese. Please give it a try.

Plump shrimp and mushrooms in hot garlic sauce. Enjoy with bread for dipping.

When you cut into it, the juicy meat juices and melted mozzarella cheese come out. The aroma of the shiso leaves adds an accent, and it is best enjoyed simply with lemon and Italian rock salt.

A fluffy cheesy omelet topped with sage-flavored lemon butter sauce. It goes well with white wine.

Italian rock salt, herbal mayonnaise, anchovy sauce, and dry extra virgin oil to your liking.

Seasonal fish purchased that day served with colorful vinegar sauce.

It is characterized by its pure white and moderately firm fat. Very juicy.

Grown from high-quality round corn, it is characterized by its soft and concentrated flavor. It has an impressive volume! !

The fertilizer is low in fat and rich in vitamin E. The simple way to eat wasabi and salt is absolutely delicious!

Red meat with excellent flavor, bred with wine grape lees mixed in as feed. We offer it in a variety of ways, including Moryo sauce, Japanese onion sauce, wasabi, and Italian rock salt.

Vongole is packed with the flavor of shellfish. In Petit, we add spring vegetables and Aiko tomatoes, and the flavor of the vegetables melts into the sauce. Spring-like special pasta

It's simple, but the scent of perilla leaves goes well with it as an accent.

Mascarpone is mixed with tomato sauce that has the flavor of bacon for a mellow finish.

The delicious flavor of whitebait blends into the refreshing lemon cream. This delicious pasta dish is perfect for the coming season.

The chef's exquisite sauce, simmered to a simmer and condensed in flavor, is mixed with thick pasta with holes.

A rich cheese sauce mixed with chewy gnocchi. Pair with dry white wine.

An extremely delicious risotto with the flavor of scallops, clams, and whelk melting into the sauce. Seasonal vegetables are added as an accent. Gently shave the pecorino cheese.

Standard pizza. Enjoy the scent of basil and cheese.

I put dried figs inside and baked them to make them moist. A slightly more grown-up cheesecake, accented with honey and pepper to your liking.

The smooth chocolate, slightly salty nuts, and white balsamic-soaked berry sauce go very well together. Exquisite sweets that are a step up.

Petit's special carrot cake is complex and fragrant, made with several spices such as cloves and cardamom.