MOELLEUSE

Served with salt-water boiled vegetables, our farm-raised "Aomori Sakura wagyu ribs" are sauteed and simmered in red wine for over six hours. Our chef specially picks the beef, selecting ones that fit the theme of his dishes while prioritizing the flavor of the red meat over the marbling. If the delivered meat has more fat, he will thoughtfully adjust the richness through his special sauce. Undertaking a holistic approach to customer reception, our chef does his best to adapt to the customers' requests. These include putting more flavor into the dishes for guests who drink alcohol and serving duck meat for those who are not fond of beef. What's more, aesthetics and practical sensibilities are taken into consideration as the white-colored interior of our restaurant creates a refined, modern look, with the tables separated far apart enough to allow for comfortable eating. Also, the counter seats have enough room between them for single guests. read more