01 / ABOUT THE PLACE
About this place
The lunch salad is more than a few leaves on the side: diners have described generous servings of vegetables, including boiled or steamed vegetables with bonito. It makes a satisfying start if you want to enjoy the appetisers as well as the main course. One diner who chose the poêléed Spanish mackerel praised its crisp skin and tender flesh, along with a tartare sauce given a lively accent by pickled ginger. Ratatouille on the plate brought fish and vegetables together. Another visit featured Spanish mackerel with a cream sauce made with sweet shrimp.
A standout on the dinner menu is the Ezo deer Rossini: deer steak topped with sautéed foie gras, served with a truffle sauce and mashed potatoes. The menu suggests bringing the sauce and potatoes together with the meat. Listed dinner options include a course of 5 dishes featuring seasonal ingredients, another of 6 dishes, and a 6-dish course that lets you choose the meat main and includes 1 glasses of wine. Each includes bread, dessert and an after-dinner drink, so you can compare them by portion size and how much choice you’d like.
