These are soft and tender stewed cabbage rolls. The cocotte brings out the sweetness of the cabbage even more.

For an additional 605 yen, you can order a set of the day's homemade dessert, such as baked goods or pudding, along with a soft drink, to go with your lunch set.

Our extremely popular lunch menu☆
Choose from a wide variety of lunch options!
Cabbage rolls, pork and vegetable cocotte stewed in homemade demi-glace sauce,
stewed hamburger steak, gratin, pasta, and more—all are must-try dishes♪
From the set menu, choose potage soup, salad,
homemade bread, or rice cooked in a Staub pot, depending on your mood that day!

Seasonal vegetables are simmered to a light finish.

It's packed with ingredients and plenty of Gruyère cheese.

You can also order a la carte items. Please feel free to ask our staff for more information.
Chef's choice 3-item set: 1,320 yen (tax included), 5-item set: 2,200 yen (tax included)

Fresh sardines simmered in oil with garlic and herbs

A perfect carrot and orange salad

Domestic beef round meat cooked at low temperature and lightly grilled on the surface.

Homemade focaccia baked daily by our chef. Enjoy its chewy texture.

Homemade focaccia topped with garlic, herb butter and anchovies, baked until crispy.

Avocado and tomato mixed with sweet Kishu plum flesh and lightly boiled octopus.

Salad with Italian Parma prosciutto and roasted nuts.

This gratin uses avocado as the container.
It's golden brown with yogurt, mayonnaise, and Edam cheese.

A delicious gratin of angel shrimp, scallops, and clams

Specially selected chicken simmered in mushroom and chicken broth until tender, and vegetable gratin

We use chewy fresh pasta.
It varies depending on the day, so please ask a member of staff.

A tomato sauce pasta dish featuring seafood such as angel shrimp, scallops, and clams steamed in white wine to bring out their delicious flavor.

Our homemade meat sauce made with red wine goes perfectly with fresh pasta. Enjoy it with plenty of Parmesan cheese.

As this is a rare cut and no two pieces are exactly the same, there will be individual differences.
The meat is rubbed with mineral salt and pickled overnight.
Finely chopped vegetables are slowly stir-fried until sweet, and the meat is then simmered with white wine and tomatoes until it just starts to fall off the bone.
Enjoy it with a soup made from the concentrated extract and gelatin from the oxtail bone and the sweet flavor of the vegetables.

The chicken is simmered with the bone still attached until tender, then marinated in a broth made from mushrooms and vegetables.
The tender chicken thighs are stuffed with the broth and mixed with cream to add richness.
The acidity of capers and other ingredients gives the dish a slightly refreshing flavor.

The soup is made by steaming angel shrimp, scallops, clams, and white fish in white wine, and combining the umami-packed seafood broth with a sweet sauce made from our own cabbage rolls.
It is finished with a light flavor thanks to olive paste and lemon juice.
A Nicomi-makuri twist on the local cuisine of a French fishing town.