All dishes are examples of the 16,500 yen dinner course. Salsiccia Trapanese is pasta with a traditional sauce of almond and watercress paste and minced meat. While respecting traditional Italian flavors, the dish is made with Iwate Prefecture's Shirogane pork, adding a Japanese touch.

Kenken Bonito Carpaccio. A dish that feels like early summer, with Komatsuna with fresh yuba leaves, layered with fermented tomatoes and meaty bonito, topped with granita in a ginger sauce to finish!

This pea potage is floated with refried fava beans and peas and finished with a homemade ricotta cheese and bacon sauce. White fish and onion fritters are melt-in-your-mouth and a perfect marriage with the creamy broth.