“Every cheese is packed with the producers’ thoughts and commitments, and the amount they make is limited. All of them are precious,” says Masae. As a cheese professional, she selects high-level cheese from factories such as [Hyuga Ranch], [Kisara Farm], and [ASUKA Cheese Factory] that she finds delicious, and sells these precious cheeses in the most delicious state. .

At the restaurant, you can enjoy a menu that combines the owner's cuisine and Masae's cheese. Starting with the classic HANAMITSU salad, Caprese is on standby as a collaboration menu with Masae. Also, it seems that it is a standard among regular customers to ask for cheese to finish. Masae will carefully explain each cheese that she is particular about, so you can enjoy it according to your taste, food, and alcohol.

Owners Yoshikazu Matsubara and Masae
The owner is a veteran of Italian cuisine for 43 years. His wife, Masae, is a genuine cheese enthusiast with many years of experience working as an office worker, a cheese salesperson, and a lecturer.