2025June

June 27(gold)Under the theme of "Diversity of Sparkling", we held a meeting to taste sparkling wine & Japan sake. Starting with the royal road "Champagne", a variety of sparkling wines such as Aomori's Japan sake "Mutsu Hachisen", Spain's "Cava Rosé", and Italy's red sparkling "Lambrusco". The finish is a fortified wine from the Champagne region, "Ratafia de Champagne". While enjoying the dishes that Chef Ebe thought of in line with these, it was a very fun meeting with a lot of excitement about sparkling wine. Thank you very much to everyone who participated. The next wine party is on July 25th.(gold)We will hold a Sicilian wine party. As soon as the details are decided, we will inform you on the website, so please look forward to it! 2025/06/28LanguageThis page was automatically translated. Please note that it may differ from the original content.

★ Seasonal recommended menu ★ Now is the season! Delivered from Sanriku, "Raw Sea Urchin Linguine" using plenty of additive-free sea urchin begins! ! Dinner a la carte (market price: ¥4400~(Tax)We are available at During this period, we will also offer the following dinner courses with "raw sea urchin linguine" for a limited time only. Sea urchin A course ¥7900 (¥8690 including tax, service charge not included) (Antipasto Mist, raw sea urchin linguine, dolce café) Sea urchin B course ¥10800 (¥11880 including tax, service charge not included) (Antipasto mist, raw sea urchin linguine, main dish, dolce café) Sea urchin course ¥12500 (¥13750 including tax, service charge not included) ( Antipasto Mist, Raw Sea Urchin Linguine, Special Beef Dishes, Dolce, Cafe) Please feel free to contact us. *When making a reservation, please tell us "sea urchin wish". *Due to purchasing reasons, please make a reservation at least 2 days in advance. *Prices are subject to change due to fluctuations in purchase prices. Thank you for your understanding. We look forward to your reservation. 2025/06/05LanguageThis page was automatically translated. Please note that it may differ from the original content.