The Chapter

Classic American style, a thick and juicy beef patty with melted cheddar cheese. Rich and satisfying texture, with a strong meaty and cheesy flavor. Served with skin-on fries, perfect for a hearty meal.

A rich sandwich combining seafood and meat, layered with smoked salmon and ham. Distinct layers and diverse textures, with the freshness of different ingredients in every bite. Served with potato wedges for satiety.

A curry-flavored stir-fried noodle dish combining various seafood and pork slices. The noodles absorb the rich curry aroma and are full of seafood flavor. Smooth and slightly spicy, appetizing and filling.

Stir-fried seasonal vegetables over high heat with traditional healthy tea seed oil. Lily bulbs and zucchini remain crisp, with a hint of ginger and nutty oil aroma. Refreshing and not greasy, a healthy vegetarian option.

A high-end Taiwanese-style fried rice with precious mullet roe and fresh shrimp. The rice is distinct and flavorful, with the unique savory seafood taste of mullet roe in every bite. Rich aroma and layered texture.

Australian wagyu beef cheek, slow-cooked until tender and flavorful. The braised broth is rich and mellow, served with chewy handmade ramen. The meat melts in your mouth, a supreme beef noodle experience.

A personal set menu including one appetizer and one main course. You can freely choose your favorite items from the menu. Suitable for diners who want to fully experience the restaurant's signature dishes.

A generous set menu including two appetizers and one main course. Offers a more diverse taste experience. Suitable for those with a larger appetite or who want to try multiple appetizers.

A classic salad from Southern France, colorful and vibrant. Combines tuna, eggs, potatoes, and various vegetables, dressed with a tangy vinaigrette. Crisp and fresh, both healthy and appetizing.

A popular salad featuring crisp romaine lettuce. Topped with savory bacon bits, croutons, and a rich Caesar dressing. Full of flavor and texture, with hints of cheese and garlic.

A traditional cold dish from the Piedmont region of Italy. Thinly sliced, low-temperature cooked tender veal served with a rich tuna mayonnaise. The meat is tender, and the sauce is savory and smooth.

Classic Western appetizer, shrimp stir-fried with plenty of minced garlic and butter. Aromatic, with springy and sweet shrimp. Recommended to be eaten with bread to dip in the garlic butter sauce.

Finely mashed potatoes mixed with sweet snow crab meat and deep-fried. Golden crispy exterior, with a creamy and hot interior. The seafood flavor and potato aroma are perfectly blended.

Marinated chicken wings are roasted until the skin is slightly charred. With a refreshing lemon zest and Italian herb aroma. The meat is tender and juicy, a finger food perfect for sharing.

A rich tomato-based seafood soup in the style of Tuscany, Italy. Stewed with abundant seafood such as shrimp and mussels. The soup is sweet, sour, and fresh, served with garlic bread for dipping.

Soup prepared by the chef using fresh ingredients of the day. May be a cream soup or a clear soup, with daily changing flavors. We recommend asking your server about today's selection.

Italian focaccia bread with a crispy crust and rich airy interior. Chewy and fragrant, served with a special black olive paste. Suitable as a pre-meal appetizer.

Selected premium US ribeye cut, with rich and evenly distributed marbling. High-temperature searing locks in the juices, with a seared exterior and a tender pink interior. The meat is tender, with a rich buttery aroma.

Selected tender New Zealand lamb, with no distinct gamey smell. Oven-roasted to the appropriate doneness, served with a deep and mellow red wine sauce. Tender and juicy, with an elegant flavor.

A traditional Milanese dish, slow-braised veal shank until the meat falls off the bone. Served with golden saffron risotto and fresh gremolata (parsley and lemon zest). Rich in texture, full of collagen and saffron aroma.

Tender roasted veal ribs, with a more delicate texture than regular beef. Drizzled with a herb-infused red wine sauce for flavor. Served with seasonal vegetables for a balanced taste.

Large shrimp are oven-roasted to preserve their natural flavor. Served with Mediterranean-style ingredients like tomatoes, olives, and capers. The shrimp are firm and springy, with a fresh, tangy taste.

Fish and spices are steamed in parchment paper. Locks in the sweetness of the grouper and the freshness of the clams. The fish is tender with a hint of lemon and herbs.

Half a deboned chicken, marinated and oven-roasted, with golden crispy skin. The meat is tender and juicy, with a hint of lemon. Served with roasted potatoes for a satisfying meal.

A specialty dish from the Puglia region of Italy. Rice, potatoes, and mussels are layered and baked. The rice absorbs the seafood broth, making it rich and flavorful, with a tempting caramelized cheese topping.

A light Italian pasta dish cooked with plenty of fresh clams and white wine. Basil adds a unique aroma. The pasta absorbs the sweet clam broth, making it refreshing and delicious.

Made with the restaurant's homemade wide noodles for a chewier texture. Served with a slow-cooked Neapolitan beef ragu. Sprinkled with Parmesan cheese for a rich flavor, a classic Italian home-style dish.

A traditional dessert from Sicily, Cannoli. Fried to a crisp shell and filled with sweet ricotta cheese or custard. Crispy on the outside, soft on the inside, rich and sweet.

A classic Italian dessert, layers of mascarpone cheese and coffee-soaked ladyfingers. Moist and creamy texture, with the bitterness of coffee and the aroma of cocoa powder. Melts in your mouth, sweet but not cloying.