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.

The dinner consists of seven or eight dishes made from the best local ingredients of the day. 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.

If you would like abalone, foie gras, or truffles, try this course. To make sure we have the best ingredients from local farms and markets, please make a reservation at least three 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), roasted Kawamata shamo chicken and kurumaebi (tiger prawn), Nico’s original Mont Blanc.

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

two appetizers, a soup, a main dish of meat, a dessert, bread, and coffee.
If you want fish instead of meat or have any preference for ingredients, let us know when you make a reservation.

two appetizers, a soup, main dishes of fish and meat, a dessert, bread, and coffee.