Bistro Partager

An assortment of pork products (pâté, ham, rillettes, etc.). It's well-seasoned and pairs excellently with wine.

An assortment of appetizers made with seasonal ingredients. Recommended for those who want to enjoy various flavors in small portions.

A rustic pâté made by mincing various parts of pork, stuffing it into a mold, and baking it. Enjoy the rich meaty flavor and spice aroma. Serve with mustard.

Duck and pork meat simmered in fat, then shredded and made into a paste. It has a rich and smooth texture, and is typically spread on baguette.

Terrine made with domestic Muscovy duck. Concentrated duck flavor and umami, with a moist texture.

A dish featuring two types of liver prepared using different methods or varieties. The rich and creamy flavor characteristic of liver pairs well with drinks.

A cold dish made by butterflying Daisen chicken from Tottori Prefecture, stuffing it, rolling it, and cooking it. The mild umami of the chicken harmonizes with the flavor of the stuffing.

White ham (boiled ham) made from pork aged at sub-zero temperatures. Characterized by its tender texture and elegant saltiness from aging.

Terrine made with lamb meat. A robust dish with the characteristic flavor of lamb and spices.

A salad that allows you to enjoy the simple flavor of fresh leafy greens. With a refreshing dressing, it's perfect as an appetizer or to cleanse your palate after meat dishes.

A hearty salad combining chicken offal (liver, heart, gizzard) with large-cut vegetables. Enjoy the rich flavor of the offal and the texture of the vegetables.

A sophisticated salad combining salted beef (corned beef), slightly bitter Belgian endive, and rich gorgonzola cheese. Pairs well with wine.

A luxurious salad using duck prosciutto, raw mushrooms, and foie gras. Enjoy the rich aroma and deep flavor.

Gratin soup made with slowly sautéed onions and tenderly stewed beef tendon, topped with cheese and baked. Hot and rich in flavor.

A warm dish of lamb and potatoes baked together with sauce. The lamb's umami soaks into the potatoes, creating a fluffy texture.

Italian dish of beef tripe (honeycomb) stewed until tender in tomato sauce. Characterized by its unique chewy texture and the acidity of the tomato.

Sausage made with premium Spanish Iberico pork. It has a rich sweetness from the fat and a strong meaty flavor, making it juicy.

Wagyu beef heart (hatsu) simply grilled with seasonal vegetables. Enjoy the unique crisp texture and rich umami of the heart.

A dish of bone-in loin from Iwate Prefecture's brand pork, 'Iwate-Naka Pork,' grilled to a fragrant finish. The fat is sweet, and the meat is tender and juicy.

Pan-seared beef diaphragm (skirt steak) grilled to a fragrant finish. Enjoy the rich flavor of lean meat with a pleasant amount of fat.

Lamb loin instantly smoked to impart aroma. The exquisite balance of smoky aroma and the tender, juicy umami of lamb.

Wagyu beef cheek meat slow-cooked in red wine for a long time. It's so tender it can be cut with chopsticks, and coated in a rich sauce for a luxurious taste.

A hearty stew from the Southwest of France, made by simmering white beans with meat (such as duck confit, sausage, and pork). It's filling and warms you up.

Daily special dish made with seasonal ingredients at their best and fresh seafood sourced from the market. Please ask our staff for details.

An assortment of three carefully selected cheeses. Perfect with wine after your meal.

A set of small freshly baked bread and French bread (baguette). Please enjoy dipping them in the sauce of your dish.

Dessert served daily. Please ask our staff for details.