The 900 yen lunchtime Bolognese lunch also has a reputation for the impact of its ingredients. The Bolognese was created to make the most of Wagyu beef shank, for which a special procurement route was found. The sauce, deepened with aromatic vegetables, red wine, honey, espresso, and other ingredients, is intertwined with the tender beef shank. In addition to a choice of tagliatelle or spaghettini from Awaji Mengyo, famous for its fresh pasta, there is also a choice of four sauces: original, squid ink, spicy, and mellow truffle.

Also, you must try the cheese topping, Snow Mountain Parmigiano + 300 yen. I was surprised at the amount of cheese toppings. The snow of cheese will make your mouth happy beyond your imagination. We also recommend the mini salad for 100 yen. In the evening, check out the bistro menu for a selection of dishes that will make your drinks go down a treat.