01 / ABOUT THE PLACE
About this place
The carpaccio platter arrives at the table bearing an unusual array of ingredients: alongside fresh seafood, cuts of ostrich gizzard, heart, and liver sit alongside lean Hida beef inside round. The ostrich gizzard and heart are mild and pleasantly crisp to the bite, providing an intriguing textural contrast to the fine grain and subtle sweetness of the Hida beef. Prepared with restrained seasonings to showcase the natural character of each cut, the assortment makes an engaging first course alongside a glass of wine or sparkling.
Warm Signatures and Braised Game
Following the cold starters, the signature black truffle omelette is a frequent choice. Slicing into it reveals a soft, runny interior that releases the deep, earthy fragrance of black truffle. The kitchen also prepares cooked meats, including a rich wild game Bolognese pasta made with venison and moist tagliata of venison haunch, both of which stand up well to full-bodied reds.
Pairing Menus and Welcoming Atmosphere
In addition to à la carte choices, the restaurant offers set courses with tailored wine pairings as well as plans with all-you-can-drink options. The interior provides a relaxed setting with counter and table seating, giving diners a clear view of the open kitchen. Situated inside Capital Gate Place near Tsukishima Station, it works equally well for casual group meals or anniversary dinners.
