Calore

Sweet peanuts from Yachimata, Chiba Prefecture are made into a smooth mousse.Enjoy it with candied chestnuts and beautiful lotus root cooked to retain its texture.

Aizu horse meat, said to be one of the three great horse meats in Japan, is combined with lentils.Negrone is a compote of figs native to France, which concentrates the flavor.Enjoy with a fragrant grilled eggplant puree.

The seasonal cuttlefish is grilled to bring out its sweetness and texture.The homemade nametake mushrooms are made with Kumamoto Prefecture sashimi soy sauce, and the okra flowers are seasoned with the saltiness of bottarga and finished with fennel oil.

A La France pear filled with creamy stracciatella and wrapped in French prosciutto.Enjoy with spiced pear puree and dried la France.

High-sugar Beni Haruka mushrooms from Narita, Chiba Prefecture are roasted at low temperature and sautéed in butter with fermented maitake mushrooms.Enjoy it with a sauce made from smooth Beni Haruka puree and crushed walnuts tossed in balsamic vinegar.

The soup is made with Iyobijin taro, a taro from Aichi Prefecture, and is combined with roasted saffron-scented Hokkaido scallops and finely chopped ginger, topped with a sabayon sauce made with Shinshu miso, and then grilled to a fragrant finish.

Sweetfish roe is marinated in a cucumber and porcini marinade and then grilled.The garnish is sautéed burdock and melon, flavored with anise powder and Sichuan pepper powder.

Domestic beef heart is simply grilled, and high-sugar tomatoes and potatoes are confited in oil flavored with black garlic and rosemary.

Shinjidai is a pumpkin grown using seaweed and rice bran from Aomori Prefecture as fertilizer.Made into ravioli with ricotta cheese and finished with a rich cream sauce made from Platinum Pork bacon and egg yolk.

Iwate duck slowly simmered in red wine and fond de veau and paired with bitter Treviso and flavorful Scamorza.Finished with goose fat oil.

Oysters from Miyagi Prefecture, with their rich sea flavor and umami, are made into a peperoncino with water spinach and green chili peppers.Finished with homemade pacific saury fish sauce that has been aged for a year.

High-quality salmon farmed in Matsumae, Hokkaido, marinated with picked mandarin oranges.A refreshing cold pasta dish with paprika puree and finger lime.

This is our signature menu item.A5 Wagyu beef roasted at low temperature.Enjoy with fond de veau, mushroom sauce and crispy beetroot salt.

It's a meat platter.Please ask the staff for details.

This dolce means "heat," which is also the meaning of the store's name.The chocolate bowl contains mascarpone, espresso jelly, amaretti, and walnuts.Once the fire is out, serve.

Panna cotta made with green lemons from Odawara, Kanagawa Prefecture, paired with butterfly pea and shine muscat soda.

Cream made from chestnuts and white bean paste is combined with bite-sized baked pie dough.This is a mille-feuille that is easy to eat.Enjoy it with roasted green tea caramel.

This terrine is perfect for adults, made with highly sugary pumpkin, rum-flavored raisins, and cream cheese.