Tasuku no Akari

The wild boar, carefully raised on a farm in Okuzugaru, Aomori, has been slowly simmered at low temperatures. Using ginger and koji for cooking, the sweetness of the meat and the flavor of ginger pair well with alcohol.

Softly smoked oysters from Ishinomaki, Miyagi Prefecture, finished gently with cherry wood chips. It enhances the natural umami of the oysters while imparting a subtle sweetness from the cherry aroma.

This is a salad with homemade pancetta and homemade Japanese-style dressing.

This is a classic shrimp and avocado Caesar salad. It is topped with soy sauce koji dressing.

This crab is soft and has just molted, so you can enjoy the whole shell, claws, and legs. You can savor both the flavor of the crab and the crab roe at the same time.

The combination of the flavor of smoked oysters and fried eggplant infused with olive oil pairs well with drinks. (Served with baguette)

These are Italian rice croquettes. Please enjoy them while they are hot.

This is a Bolognese made with homemade tomato sauce and wild boar. When enjoyed with an onsen egg, it beautifully combines with the chewy pasta, resulting in a rich and warm flavor.

The sauce made with fresh cream and the umami of pancetta clings to the fettuccine, creating a satisfying pasta dish.

This is the classic Margherita. Simple yet the best as a snack.

Oven-roasted bone-in chicken thighs confit with herbs.