Products

Appetizer
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Hakata chidori to ko-so no pie tsutsumi (280g)
Hakata Jidori chicken wrapped in pie crust and baked. Stuffed with herbs containing basil and parsley, it adds a vibrant color.
*Limited time product from August to December -
Sake to cheese no pie tsutsumi (280g)
This delicious, rich-flavored dish is made by wrapping cheese-filled salmon trout-based dough in a pie crust and baking it.
*Limited-time product from August to December -
Kani to cream sauce no pie tsutsumi (240g)
A cream sauce dough containing crab meat, yellow peppers, and dried parsley is wrapped in a pie crust and baked to finish. *Limited time product from August to December
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Benisake millefeuille (125g)
A millefeuille-style hors d'oeuvre made with seven layers of cream cheese-based dough and smoked sockeye salmon.
*Limited time product from August to December -
Ham to cheese no edamame terrine (345g)
The rich flavor of edamame beans is accented with ham and cheese!
Made with tofu for a soft texture, the surface is finished nicely with a mesh sheet.
Can be used for a wide range of dishes, from hors d'oeuvres to New Year's dishes.
It is also half the size of the conventional product, making it easy to use. -
Tongue stew no terrine (650g)
A terrine made with a chicken-based base, pork tongue, and colorful vegetables. The texture of the pork tongue enhances the rich flavor. *Limited time product from August to December.
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Hakata chidori no terrine (280g)
This terrine is a beautiful and different taste, made with breast and liver from the brand chicken "Hakata Jidori." *Limited time product from August to December
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Aikamo terrine (280g)
A terrine made with duck fillet and chopped smoked meat. The spiciness of the black pepper adds an accent to the flavor. *Limited time product from August to December.
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Salmon no irodori terrine (690g)
This terrine is beautifully cut and contains colorful vegetables.
It has a strong smoked sockeye salmon flavor. -
Hotate to kousou no terrine (280g)
The scallops are topped with red peppers and mixed with herbs to create a terrine. You can enjoy the taste of the scallops and the flavors of herbs and liqueur.
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Ebi to asparagus no terrine (280g)
A terrine made by layering meat with asparagus paste and meat with red peppers. The shrimp core is plump and delicious.
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Asparagus salmon salda (500g)
Smoked salmon trout and asparagus tossed in mayonnaise. Serve as a small bowl or as a topping for gunkanmaki or salad.
Contact
- Reception
- Mon.-Fri. JST AM9:00~PM5:00
- Holidays
- Weekends, Public holidays, Year-end and New Year holidays, Summer vacation
- TEL
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Toll number
0120-646-747
- FAX
- 06-6625-7171

