01 / ABOUT THE PLACE
About this place
Edible flowers, water eggplant and prosciutto bring colour to the lunch salad. Diners have remarked on its bouquet-like presentation and generous portion. One way to settle into lunch is to start with the salad, then spread cream-cheese butter on the bread and take a moment to enjoy it.
Lunch diners report a choice of oil-based or tomato-sauce pasta, and some have ordered different dishes to share. Past plates have included minced meat, mizuna and turnip with an oil-based sauce, and clams, shiso and cabbage with tomato sauce. One diner recalled a lemon-like note in one dish, and the pairing of shiso and tomato in another. Other lunch combinations have included pea shoots with an oil-based sauce, as well as whitebait, orange bell pepper and pea shoots. The menu also lists spaghetti with white fish, shiso and lemon in an oil-based sauce, and Bolognese made with 100% Wagyu, offering a choice of sauces and toppings.
In the evening, diners can choose à la carte dishes or set menus. A chef’s choice of 4 dishes is listed at 5,500 yen, while a 5-dish chef’s choice menu with Wagyu as the main course and dessert is listed at 7,800 yen. À la carte, a meal can move from aged wild-fish carpaccio with yuzu sauce to Kumamoto-raised Japanese Black Wagyu steak or Okinawan Agu pork poêlé. White and red wines by the glass are listed at 800 yen each, and bottles are available at several price points, making it easy to choose a wine to go with dinner.
One visitor reported that a single person was running the restaurant, so allow plenty of time. Reservations are available, and booking is recommended for dinner.
