Le jardin fukui

Served on an Echizen ware plate is a risotto that features the elegant sweetness and flavor of Wakasa squid and Fukui's specialty six-row barley. It is a dish full of Fukui's charms, flavored with a foamy sauce made from "shio uni (salted sea urchin)," one of Japan's three most prized delicacies.

The "Kyoto Duck" from Chef Horiuchi's hometown of Kyoto is characterized by its tender meat and mellow flavor. The breast meat is exquisitely cooked to a rosé color, and bright green beans are served with the risotto. It is a dish with an excellent contrast of flavors, textures, and colors.

A sweet and sour dessert of Fukui plum flesh and jellied fruit enclosed in white chocolate. Fukui Plum's visuals will change as the menu is renewed seasonally. Every time you visit, you can find a new taste.