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The natural flour is made in France and contains no additives.
The outside is fragrant and the inside is a firm and has a chewy texture for a rich finish.

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Rested for 24 hours just to give out the aroma of cinnamon, the outside is crispy, and the inside has a soft and syrupy texture.

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It is made with milk from Aso and plenty of fresh cream from Hokkaido, sugar added was kept to a minimum, and plumply finished.

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We use carefully selected barley from Kumamoto Prefecture.
It is slightly sweet, with maple syrup and domestic barley as the main ingredient. It is a delicious taste that you will never tire of.

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＜Onion soup＞
A simple soup simmered for a long time, made with plenty of onions slowly sauteed until candy-colored.

＜Minestrone＞
A vegetarian soup filled with the flavor of vegetables. Made with sweet and juicy whole tomatoes grown in the Italian sun.

＜Corn and sweet potato soup＞
Made with Hokkaido sweet corn and the domestic sweet potato “beni-azuma”, the natural sweetness makes for a tempting soup.

＜Omar shrimp biscuomar＞
A luxurious soup blending the rich soup stock of Omar shrimp with the flavor of tomato and vegetables.

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＜Scrambled egg＞
Said to be a staple breakfast.
It is a popular menu item that goes well with bread.

＜Omelet＞
Made fluffy and thick with eggs from the local Oguni hen.