Lepalier

We offer delicious and beautiful seasonal course meals.

This is a standard yet high-concept course where you can enjoy fresh local Enshu produce and seasonal ingredients from all over Japan.

Dishes using lobster, pasta, meat dishes, etc.It is a gorgeous course made with high-quality ingredients.

It is a gastronomy course that is abundantly interwoven with rare and high-quality ingredients from Enshu, various parts of Japan, and European countries, such as spiny lobster dishes and fish and meat double mains.

For customers who are concerned about portion size when enjoying food with wine, this course is smaller in number and volume than usual.

This is a wine pairing where a glass of wine is provided to go with each plate of a course meal.Enjoy the synergy, fun discoveries, and marriage of food and wine.

We have a wide range of wines available in our dedicated cellar, from wines that match your meal to grand vins.

Matsutake mushrooms from Tohoku, conger eel from Setouchi, crabs from Taito and Mt. Tsui, etc.Enjoy delicious seasonal ingredients from all over Japan mixed into the course.

We use rare vegetables that are pleasing to the body, such as completely pesticide-free vegetables and long-term fattened vegetables grown on land that has never used pesticides.

Mainly fresh fish such as abalone and spiny lobster.The basis of the deliciousness of our cuisine is our discerning eye for selecting only a handful of really good ingredients from the many ingredients that line the market that day.

Natural prawns, eels, tilefish, etc.Enshu ingredients, which have been highly evaluated in recent years, are served in a cooking method that makes the best use of freshly harvested flavors that only local restaurants can.

Completely grass-fed Wagyu beef, which is difficult to raise in Japan, and red beef with delicious red meat.

Pasta made with rare Yamato clams is one of our popular dishes handed down from the chef who served the first Italian cuisine in post-war Japan.