Leave the menu to us!

If you have any preference for ingredients such as the kind of meat for the main dish, let us know when you make a reservation. We will try to accommodate your request.

To make sure we have the best ingredients from local farms and markets, please make a reservation at least one day before the day of the reservation.

To make sure we have the best ingredients from local farms and markets, please make a reservation at least 2 days before the day of the reservation.

Black baigai (Babylon shell) korokke (croquette), soup of gasaebi (a kind of mantis shrimp local to Shonai) à la marinière (a white wine-based soup with onion and celery), zuwaigani (snow crab) soufflé, fresh fish en croute (baked in a pie), pot-au-feu of awabi (abalone) and kinkaton (a breed of pig local to Shonai), cod soft roe Rossini, dadachamane (green soybeans local to Shonai) espuma, charcoal-roasted Yamagata beef ichibo (a rare part of marbled meat of thigh), Nico’s original Mont Blanc.

Note that this is just an example—the actual menu changes by season and availability.