Seared yellowtail and eggplant confit

The surface of the yellowtail is lightly seared, creating a melt-in-your-mouth flavor with the sweetness of the fat. It's served with a side of eggplant confit, layered with a tomato anchovy sauce infused with the flavors of basil and anchovies. Finally, it's garnished with edible flowers for a touch of color.

Pumpkin soup

We've prepared a pumpkin potage using pumpkins, which are in season during the autumn.
We've created a mild flavor that brings out the natural sweetness of the pumpkin.

Braised domestic beef shank and pig's trotters
Aginart style

As autumn deepens, we offer a stewed dish as the main course to complement our menu.
Inspired by Asinato, a traditional regional dish from southwestern France, this dish combines beef shank and pig's trotters in a simmered broth. The rich flavor and umami of the pig's trotters infuse into the soup, creating a mellow taste. Finished with a garnish of thyme, this dish is infused with a refreshing aroma.

Sweet potato crème brûlée and
Salted caramel ice cream

Enjoy our autumn harvest sweet potatoes in a crème brûlée. The rich sweet potato flavor of the crème brûlée is complemented by a crisp, fragrant surface and a rich, smooth, melt-in-your-mouth interior. Savor the two layers of flavor with their contrasting textures.