bistria quatre（ビストリアカトレ）

● Amuse

Caprese salad with broad beans, tomatoes, and mozzarella, served with cheese tuiles.

Cold appetizers

Seared first bonito of the season, served as tartare with citrus gastrique sauce.

● Soup

Chilled green pea potage with mint aroma

● pasta

Peperoncino with fresh burdock root, anchovies, and whitebait

Fish

Pan-seared rockfish (with spring cabbage) with beurre noisette sauce

● Frozen dessert

Sparkling wine granita

Meat

Wagyu beef roast with new onion and white wine sauce

● Bread

● Dessert

Matcha and white chocolate terrine with vanilla ice cream

●Coffee or tea

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Commitment 1

We've started with a Caprese salad featuring broad beans, tomatoes, and mozzarella, followed by a selection of appetizers that evoke the spirit of May, including fresh bonito and a chilled soup with vibrant green peas.

The fresh burdock root, rockfish, and Wagyu beef roast are paired with a sauce made with fresh onions and white wine, carefully bringing out the seasonal flavors.

We concluded the meal with a matcha and white chocolate dessert, quietly bringing to a close the lingering feeling of early summer.

Commitment 2

○ (It evokes the seasons) (It has color)

I create menus while thinking about these three themes: (Enjoying to look at) (What would I want 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.