Bolognese
A Barolo classic, this Bolognese is simmered for four hours. Ever-popular for lunch and dinner.
Pizza al taglio
Enjoy our highly recommended fluffy and freshly baked Roman style pizza squares!
Lasagna
Lasagna made with traditional Bolognese sauce, a dish with the authentic taste of home.
Seasonal local vegetable quiche
Baked fresh with a moist, tart dough
Homemade Roast Pork made with Kurikoma Kogen Catechin Pork
Tea leaves sourced from the Kurikoma Plateau in Kurihara City, Miyagi Prefecture, were used as fertilizer to bring out the aroma and sweetness of the ingredients. This branded pork is slowly roasted at low temperature and baked to juiciness.
Bollito misto
This northern Italian stew is a combination of several kinds of tender meat in an aromatic vegetable broth.
Cacciatore
A favorite in hunting culture, chicken cacciatore braises the meat in a homemade tomato sauce with fresh vegetables.
Pappa al pomodoro
A local Florentine dish made with the ends of homemade bread, this refreshing and thick tomato bread soup warms the cockles.
Grilled beef tongue, barley rice, grated yam
Juicy beef tongue grilled in our LIVE kitchen. We also offer our famous Nanban Miso, barley rice, and grated yam.
Shiso maki miso (miso paste wrapped in shiso leaves)
A traditional speciality from the region, this dish is prepared by wrapping characteristically sweet Sendai miso paste in spicy shiso leaves. It goes perfectly with our fluffy rice.
Shiroishi Umen Noodles
Shiroishi umen noodles are oil-free and are made using only flour and salted water, making them easy to digest and good for the body, and a perfect addition to breakfast.
Sendai Sasa Kamaboko
A Sendai specialty fish paste made into the shape of a bamboo leaf, named after the bamboo lead-shaped family crest of the Date Family. It is characterized by its unique baking process, and can be served as it is or with hot noodles to your liking.
Fresh Wakame seaweed from Iwate Kitasanriku Factory
This wakame seaweed has a strong flavor, thick meat, and a tender texture. Please enjoy it with miso soup made with Sendai miso.
Hoya Konowata
A high-end delicacy made of ascidian (also known as the pineapple of the sea) intestines. The unique seafood flavor mixed with the salty innards are a perfect balance.
Yokotaya Honten Kesennuma Oyster Soy Sauce
The special sauce is made by adding oyster sauce made from flavorful oysters caught in Kesennuma to soy sauce made by a brewery in the prefecture using a two-stage pasteurization method.
Sendai Seri Hotpot (September-April) / Hiyashi-Shabu (May-August)
From autumn to winter, we offer Sendai seri (Japanese parsley) hotpot, which boasts a 400-year history. We hope you enjoy our fresh parsley, delicious even when eaten raw! Please enjoy the texture and rich flavor of the local specialty "Sendai parsley" with Sendai seri hotpot. In the summer, we offer a refreshing dish of cold Kurikoma Kogen catechin pork shabu-shabu.
Egg stew with Sendai fu (wheat gluten)
Fu, a bread-like wheat gluten product, is one of Sendai’s local specialties and features as the main ingredient in this mild yet delicious egg stew.
Freshly-baked bread
We bake six varieties of fresh bread on site every morning, each of them exceptionally delicious. Take in the tantalizing aroma as you sit down to enjoy your meal.
Seasonal smoothies
We offer smoothies made using fresh Tohoku vegetables and fruits. It is an easy way to consume vegetables and is full of fiber!
Zunda tiramisu
This new kind of tiramisu specially made by our patissier uses generous helpings of Sendai's specialty zunda (sweet green soybean paste).
Panna cotta
This milky smooth Italian dessert is carefully prepared by the patissier with several kinds of sauces.
We offer a wide variety of delicious dishes to choose from to ensure your day gets off to a good start.
Whether you would prefer local Sendai cuisine, or classic Italian food, the choice is yours.
Enjoy your meal to the fullest
and begin your morning with a fresh and tasty breakfast.
* Contents of the dishes as they appear in these images may vary depending on availability of ingredients and other factors.
