French Restaurant Bon Vivant

The spiny lobster is simply boiled in order to bring out its sweetness and tender texture. The lobster pairs excellently with the rich beurre blanc sauce, and the American sauce, which is loaded with shellfish flavor.

Doe leg sourced from local hunters is cured for two weeks, before being covered with herb oil and left overnight. This brings out the kind of flavor that can hold its own even next to Matsusaka beef. Served with a sauce of cauliflower puree and red wine.

Yellowtail amberjack fished in Shima is preserved using ikijime (a method for preserving fish during transport) and cured for 3-4 days before it is lightly smoked. For this dish, the amberjack is garnished with ingredients including black abalone, which is steamed for three hours, and a Taniguchi tomato mousse.