自由が丘 cheese亭

■Seasonal potage

■A colorful assortment of appetizers with carefully selected cheeses

■ Chilled tagliolini with dried mullet roe and ricotta cheese

■ Fish dishes: Pacific saury and matsutake mushrooms, spring rolls with autumn eggplant

■Soup: Tsugaru duck consommé from Aomori Prefecture

Roasted Japanese beef sirloin with gorgonzola and chrysanthemum sauce

Roman-style carbonara with black truffles

■Rare cheesecake made with three carefully selected cheeses