Margotto e Baciare

Consomme based on Haibara Beef from Nara and kelp from Rausu is surprisingly condensed in flavor. It has no cloying taste and is as elegant as a soup served in a ryotei restaurant. At the same time, the light fragrance of the truffle that is shaved afterward permeates the body.

The toast, which looks like a fried egg, uses only the rich yolk of Maho-egg from Tochigi. The savory toast is served with a Porto wine sauce and generous truffles shaved on top.

Crispy Japanese rice waffle filled with chopped ciblet, shallots, boiled egg, and sour cream with lemon. It is a memorable dish with the texture and saltiness of caviar sandwiched between so much of it.

This is a memorable masterpiece, with a crispy bun stuffed with plenty of sour cream mixed with chopped chives, shallots, and boiled eggs, as well as lemon jam, and the texture and saltiness of the caviar sandwiched in abundance is irresistible.

The consommé, made with Nara Prefecture's Haibara beef and Rausu kelp, is surprisingly flavorful. It has no off-flavors and is as elegant as a bowl of soup you would have at a traditional Japanese restaurant. The subtle aroma of the truffles, which are grated later, permeates your entire body.

The fried egg toast is made using only the yolk of Tochigi Prefecture's rich "Maho eggs." We recommend spreading a Port wine sauce on it, sprinkling plenty of shaved truffles on top, and mixing it with the fragrant toast.

*For dishes marked with an asterisk, you can consider adding or upgrading the dish for an additional fee shown in parentheses.

Due to cooking reasons, meat dishes will be served the same at each table.

As we cannot change the menu on the day, please contact us at least 2 days before your reservation if you have any allergies or food preferences.

Please note that the menu may change depending on the availability of ingredients.

Taxes and service charges will be charged separately.