All dishes, from appetizers to desserts, are served on beautiful, soft tin plates provided by Nosaku Co., Ltd. in Takaoka city.
It can also be used for celebrating tin wedding anniversaries (10th wedding anniversaries) and for entertaining distinguished guests.
*Image is for illustrative purposes only.
period
October 1, 2024 (Tuesday) - March 30, 2025 (Sunday)
Dinner time 17:30-22:00 (last entry 20:00)
[Notice] We are closed every Monday.
*Open on public holiday Mondays.
Fee
- Full course dinner
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1 person
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*Available for 2 or more people.
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Local sake pairing plan: plus 3,000 yen per person
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12,000円
Pairing plan with local sake
In addition, there will be a set that allows you to enjoy the marriage of four types of sake offered by Wakatsuru Sake Brewery, selected by Nousaku President Chiharu Nousaku.
We will prepare some for you. The ions in the tin sake cups remove the unpleasant tastes from the sake, and comparing the taste of sake in a glass and ceramic sake cup is one of the pleasures of a meal.
UMESKY
Every July, unripe plums are soaked in whiskey made by the brewery to slowly bring out the flavor of the plums. This authentic plum wine has a subtle ume fragrance and a refined mouthfeel.
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Aperitif (for toasting)
Mix with soda and serve in a champagne glass.
Rin Aka Unfiltered raw sake
[Junmai Ginjo]
The vibrant flavor and umami of sake. The deep red color and ancient feelings.
Rinsei Rin no Ao Unfiltered raw sake
[Junmai Ginjo]
The refreshing water of the Northern Alps. A dignified taste born from the rugged nature.
Kijoshu
While sake is made from rice, rice malt, and water, kijoshu is made by using sake instead of water during the three-stage brewing process. It has a strong sweetness and contains a lot of malic acid. It is an ultra-sweet sake with an elegant mouthfeel like ice wine.
Menu
October 1st to March 30th, 2025
・Seasonal fruit and prosciutto Parmesan cheese galette / white shrimp tartar with citrus and herb flavor caviar
Sas's kelp 〆 Toyama soy sauce cream / Burgundy style of bay shellfish / Pate de Campagne with Kurobe famous water pork
・ Seafood carpaccio caught in Toyama Bay, umami jelly of kelp and frutica tomatoes
・ Fish from Toyama Bay and Omar shrimp poiret Red snow crab with American sauce
・ Toyama Beef fillet roti with foie gras truffle-scented sauce Périgueux
・ Pastry chef recommended dessert plate
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The displayed price includes 12% service charge and 10% consumption tax.
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The menu may change depending on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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The photograph is an image.
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By law, we will not serve alcohol to anyone driving or under the age of 20.
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The rice used is Koshihikari rice from Toyama
Ricco Monte
- seat
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66 席
- Private room
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available
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This is a small banquet hall of 82 m2.
- floor
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15F
- Business hours
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06:30～10:00 （L.O.09:30）
11:30～14:30 （L.O.14:00）
17:30～22:00 （L.O.21:30）
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Closed on Mondays during lunch and dinner hours
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We are open on public holiday Mondays.
- Fee
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Breakfast: Japanese/Western buffet/Japanese breakfast 2,800 yen
- Dress code
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Smart Casual
(Please refrain from wearing shorts or sandals.)
- telephone number
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