arte Tomoaki

Beef shank onion soup

Assortment of three appetizers

(Abalone stewed with dried tomatoes, Mediterranean vegetable ratatouille, marbled horse meat tartare)

Thickly sliced roast beef

Brown mushroom sauce

Squid and olive ragu pasta

Pan-fried Atlantic Salmon

White wine and butter sauce

Roasted Aomori Tsugaru duck cooked at low temperature and in a vacuum

Red wine and fig sauce

Apple Basque Cheesecake

Homemade caramel ice cream

After-meal drinks