bistria quatre（ビストリアカトレ）

● Amuse

Firefly squid, rape blossoms and sea urchin marinade

Cold appetizers

Salmon and caviar tartare salad

●Hot appetizers

Homemade asparagus and prosciutto quiche

● Soup

New onion and spring cabbage potage soup

● pasta

Sakura shrimp and bamboo shoot peperoncino

Fish

Pan-fried Spanish mackerel with spring vegetables and green pea sauce

Meat

Roast Wagyu beef with whole grain mustard, honey and red wine sauce

● Dessert

Strawberry and pistachio millefeuille

●Small sweets

●Coffee or tea

~8,900 yen (tax included) per person~ This time it's 7,900 yen (tax included) per person

----------

[Feature 1]

March is a season where the delicious flavors of winter and the freshness of spring come together.

We carefully select the most delicious ingredients available today, including firefly squid, rape blossoms, asparagus, new onions, spring cabbage, cherry shrimp, bamboo shoots, and Spanish mackerel.

The seasoning is kept simple to bring out the sweetness, aroma, and texture of the ingredients.

We pay close attention to the cooking method and salting level to bring out the unique flavors of each ingredient.

The wagyu beef is grilled until moist and the red wine-based sauce gives it a deep flavor.

The dessert was made with seasonal strawberries, adding a touch of spring vibe.

Please enjoy each and every dish, which reflects the season.

[Commitment 2]

(Feel the season) (Color) (Enjoy looking at it)

The menu is created with these three themes in mind.

(What would I like to eat this season?) (What would it be like if I combined these ingredients?)

We hope to entertain our customers with our sometimes adventurous dishes, while keeping this in mind.