Why don't you eat dishes made with ingredients directly from the production area at the dining bar in Tachikawa?
At our restaurant, we seek safety in all materials used for cooking. In addition to ingredients directly from the production area, we purchase and use information and growing methods of producers as much as possible. Meat is sourced from Japanese butchers based on independent research on safe environments and growing methods from around the world. In addition, gibier is also purchased from hunting associations all over the country, carefully selected from those with high processing technology and information disclosure.
In order to provide the honest taste of the ingredients, we try to stick to the basics without being eccentric in our cooking methods.
You can enjoy unpretentious creative cuisine at the dining bar in Tachikawa
A Western-style small restaurant that offers creative wild game cuisine, wine, and alcoholic beverages from all over Japan. . We purchase fresh ingredients from all over the country, including meats from Europe, game meats, and meats with a strong umami flavor that are not influenced by rank or MBS. You can enjoy pairing with world wines and whiskeys.
A relaxing atmosphere away from the hustle and bustle in front of the station, you can use it for a wide range of occasions such as dates, anniversaries, girls' night out, and entertainment. The atmosphere makes it easy for even one person to stop by, so it is also recommended to spend a relaxing time while enjoying a glass of wine at the counter on your way home from work. There is also a terrace where you can see the train, so please come by.
The landmark is Oni Park and the pink building .
Enjoy a delicious time at a cozy restaurant that specializes in Tachikawa ingredients
The owner, who has more than 20 years of experience in the food and beverage business in Italian restaurants and European restaurants, is particular about the quality of the ingredients used in the creation of his dishes. We carefully select and purchase. We don't decide the menu very much. The recommended dish is gibier cuisine, but I also cook with inspiration from talking with customers on the spot.