01 / ABOUT THE PLACE
About this place
Starting with soup, then moving on to fish served with risotto, meat and dessert, the lunch course is a good fit when you want to take your time over each dish. On one occasion, the petite lunch course included chestnut pumpkin soup, fried oysters and sautéed madai served with a risotto of brown rice from Itoshima and rapeseed shoots. Pork was served as the main course. The meal also included two kinds of bread, followed by chiffon cake made with roasted green tea from Yame and cream cheese cake, with coffee or tea. It sounds like an appealing choice for a leisurely lunch.
The menu lists several lunch options, including a weekday lunch special, a petite lunch course, a lunch course and a Wagyu lunch course. Dishes vary from day to day, but the listed offerings have included pumpkin potage, chibiki carpaccio, poached aona and roasted kinako pork. You can choose a course with fish or meat at its heart. One diner who tried the pork from Itoshima praised its tenderness and sweetness, the texture of the vegetables and the well-judged portion size.
At dinner, one diner reported enjoying a whole lobster prepared three ways: the claw in a salad, one half as a gratin and the other half steamed. On another visit, anago and foie gras wrapped in pastry and crêpe Suzette stood out.
Beer and wine are available to pair with the food. Reservations are recommended for both lunch and dinner, so it may be worth enquiring in advance if you have a particular course in mind.
