TRIBECA

A precious cut that can only be obtained 2kg per cow. In Japan, it is usually cooked as ground meat, but here it is served as a whole piece. It has a rich flavor and a satisfying texture that is delicious in every bite.

In short, it's the fish version of beef tartare steak. It consists of diced horse mackerel mixed with olives, chopped shallots, capers, pickles, etc., served on French bread.

Cocotte is essentially like a gratin. Ingredients such as mushrooms are topped with a sauce made from crab miso, bonito dashi, and cream, then simmered. The finished dish is served on French bread. It is a perfect dish to pair with wine.

The contents change with the seasons. Please feel free to ask the staff when ordering.

French Dressing

Caesar Dressing

Using a rare cut that can only be obtained 2kg per cow. In Japan, it is usually ground into minced meat, but here it is served as a whole piece. It has a robust flavor and a satisfying chewy texture, making it a delicious dish.