OUR STORY｜FARO

MATSUTAKE MUSHROOM AND WINTER MELON SOUP: VEGAN

YELLOWTAIL AMBERJACK AND SHIKUWASA: GASTRONOMY

SWEET CORN PANNACOTTA: VEGAN

TIGER PRAWN,MANGANJI SWEET PEPPER: GASTRONOMY

HORSE MEAT TARTARE: GASTRONOMY

BAMBOO SHOOT RAVIOLI: VEGAN

MELON LIME MINT: VEGAN

HANASAKI CRAB TAJARIN: GASTRONOMY

PIKE CONGER,EGGPLANT,PEACH: GASTRONOMY

EGGPLANT POLPETTE: VEGAN

OCTOPUS AND MOZZARELLA CHEESE: GASTRONOMY

ASPARAGUS,PINE NUTS,FIG LEAVES: VEGAN

WHITE ASPARAGUS PANNA COTTA: VEGAN

TIGER PRAWN,TOMATO,LEMONGRASS: GASTRONOMY

RICE INSPIRATION: VEGAN

GREEN ASPARAGUS TART: VEGAN

ABALONE,LIVER SAUCE: GASTRONOMY

TACHIBANA CITRUS FRAGRANCES: VEGAN

GREEN ASPARAGUSPINE NUTS AND FIG LEAVES: VEGAN

WHITE ASPARAGUSSPRING ONION AND YUBA: VEGAN

SAUTEED SCORPIONFISH SHISO SCENTED: GASTRONOMY

PORK AND WATERCRESS TAGLIATELLE: GASTRONOMY

ODEO BURDOCK,TOMATO AND LEMONGRASS: VEGAN

CACAO FROM THE FOREST: VEGAN

MOSS OF HAPPINESS THOUGHTS: VEGAN

FRAGRANT TREES AND PISTACHIO FOREST: VEGAN

SAUTEED FIREFLY SQUID,BLACK CABBAGE: GASTRONOMY

SAUTEED GOLDEN EYE SNAPPER,SPRING ONION: GASTRONOMY

STURGEON FILLED TORTELLINI,CAVIAR SAUCE: GASTRONOMY

RADICCHIO AND BEETS SALAD: VEGAN

STEAMED FISH,CIDER FOAM: GASTRONOMY

TURNIP TOP AND CRAB VELLUTATA: GASTRONOMY

ROSE,CYPRESS,ALMOND: VEGAN

MIMOSA CAKE: VEGAN

LOTUS ROOT POLPETTINE: VEGAN

RAVIOLI 『FLOWERS OF THE FARM』: VEGAN

VEGETABLES VEGAN PIE: VEGAN

ROASTED VENISON,BEETS AND VENISON FARCE: GASTRONOMY

PROSCIUTTO,STRACCIATELLA: GASTRONOMY

BOTAN-EBI SHRIMP TAGLIOLINI: GASTRONOMY

TURNIP PANNACOTTA: VEGAN

BOTTONE MUSHROOM SOUP: VEGAN

CABBAGE ROLL VARIATION: VEGAN

CORZETTI GENOVESE: GASTRONOMY

ZUPPA INGLESE: GASTRONOMY

CARPIONE: GASTRONOMY

MACCHERONCINI WITH CAVIAR: GASTRONOMY

CACCIUCCO: GASTRONOMY

WHELK AND CUCUMBER SALAD: GASTRONOMY

EGGPLANT MOUSSAKA: VEGAN

ASPARAGUS PANNACOTTA: VEGAN

IWAGAKI OYSTER TAGLIOLINI: GASTRONOMY

SMOKED DUCK HAM: GASTRONOMY

MOZZARELLA IN CAROZZA: GASTRONOMY

VEAL SALTIMBOCCA: GASTRONOMY

GRAZING COW'S MILK AND ROSE AND STRAWBERRY: GASTRONOMY

CHARCOAL CRISPY GRILLED TILEFISH: GASTRONOMY

TIRAMISU: VEGAN

RISOTTO WITH SCAMPI SHRIMP: CLASSICO

ROASTED LAMB WITH COPONATA: CLASSICO

SEA URCHIN TAGLIOLINI: CLASSICO

TOSA AKAUSHI BEEF CARPACCIO: CLASSICO

SEASONAL VEGETABLES AND BAGNA CAUDA SAUCE: CLASSICO

ROASTED LOTUS ROOT WITH COLORFUL VEGETABLES: VEGAN

AMALFI STYLE LEMON CAKE: PRIMAVERA

KOCHI PREFECTURE TOSA RED BEEF AND SEASONAL VEGETABLE: PRIMAVERA

POACHED LOBSTER AND FREGOLA IN A RICH BROTH: PRIMAVERA

MACCHERONCINI WITH GREEN ASPARAGUS, HOMEMADE MULLE ROE.: PRIMAVERA

RAW HAM AND FRIED BREAD, GREEN ASPARAGUS CREAM.: PRIMAVERA

ROASTED BEEF SIRLOIN ,BRUSSELS SPROUTS AND TOPINAMBUR: GASTRONOMY

POLCEVERASCA CORZETTI, SURF CLAMS AND BASIL SAUCE: GASTRONOMY

ROASTED BEEF SIRLOIN WITH FRESH TOMATO AND BLACK TRUFFLE: CLASSICO

FRESH FISH WRAPPED WITH CHERRY BLOSSOM PETALS AND BOMBOO LEAVES: CLASSICO

SQUID INK RISOTTO WITH HOMEMADE BOTTARGA: CLASSICO

WHITE ASPARAGUS AND SCRAMBLED EGGS.: PRIMAVERA

TAGLIOLINI, HORSEHAIR CRAB SAUCE: CLASSICO

CARPACCIO, FERMENTED GREEN TOMATO AND CAVIAR: CLASSICO

GNOCCO FRITTO AND COLONNATA LARD: GASTRONOMY

YAMATO-TOUKI GNOCCHI: VEGAN

SAUTED DAIKON TERRINE, VEGETABLE DEMI-GLACE SAUCE: VEGAN

CONFIT EGG, CHEESE SAUCE: GASTRONOMY

GRILLED BEEF, BLACK GARLIC PUREE AND CHERRY SAUCE: GASTRONOMY

TAGLIATELLE PORCINI (OCTOBER EDITION PORCINI COURSE): PORCINI MENU

DRIED COD FISH AND PAPRIKA MILLE-FEUILLE: GASTRONOMY

MELON AND MA-GAO PEPPER: GASTRONOMY

ALMOND SHERBET WITH A HINT OF SHISO: VEGAN

DEEP FRIED CORN ROMESCO SAUCE: VEGAN

LEMON LASAGNETTE, CLAM SAUCE: GASTRONOMY

FLAVOR SALAD: GASTRONOMY

MEMORIES OF CHERRY BLOSSOMS: GASTRONOMY

MARINATED AND SAUTED SPANISH MACKEREL, GYŌJA GARLIC AND ALMOND: GASTRONOMY

GREEN ASPARAGUS, ALMOND SAUCE AND POMELO: VEGAN

RAPA BROSSOMS TROFIE PASTA, GENOVESE SAUCE: GASTRONOMY

BEEF TONGUE AND SPRING VEGETABLES SALAD: GASTRONOMY

COD FISH WHEY AND ALMONDS: GASTRONOMY

TAGLIOLINI WITH ANGELICA HERB AND OCTOPUS RAGU: GASTRONOMY

WHITE ASPARAGUS REFRESHING YOGURT SAUCE: GASTRONOMY

SEAWEED AND YAM POTATOES: Vegan

WATER ON THE ROCK: GASTRONOMY

DEEP FRIED STUFFED SHIITAKE MUSHROOM: Vegan

HONEY DESSERT: GASTRONOMY

HASSUN: GASTRONOMY

EZO VENISON TAGLIATA: GASTRONOMY

SHIROISHI LOTUS ROOT RAVIOLI: Vegan

DEEP FRIED STUFFED SHIITAKE MUSHROOM: Vegan

VEGAN BOLOGNESE TAGLIATELLE: Vegan

EEL CARPIONE: STORY

BOILED SPINY LOBSTER BISQUE SAUCE: GASTRONOMY

VEGAN CHEESE: Vegan

Zucchini Carpaccio: Vegan

Moroheiya panna cotta: Vegan

Mushroom and Yamato-toki tagliolini: Vegan

Tagliatelle with paprika and squid: Gastronomy

FLOWER TART: VEGAN

Canneloni filled with Snap peas: Vegan

Ravioli YAMATO-TOKI: Vegan

Assorted appetizers vegan style: Vegan

RICE DESSERT: VEGAN

Prismatic colors Slow cooked egg: Gastronomy

Tortelli stuffed with shrimp: Gastronomy

Fish of the day, Zuppa di pesce style: Gastronomy

Roasted beef with charcoal-grilled vegitables: Gastronomy

Kaoru Amano: APPLE of porcelain「Heart」

The centerpiece decoration is an apple, which in Europe is a symbol of food, religion (creation), and technology. This piece, "Heart," is a work from the "Kaoru" workshop in Ehime. Each and every apple is slightly different, so the apple was chosen to represent FARO, whose unique aspects overlap to create a new world.

Horiguchi-Kiriko Shuseki(Ⅲ) Toru Horiguchi: Edo-kiriko cut glass

Edo Kiriko glass, which combines the traditions of the first Edo Kiriko master, Ichio Horiguchi, with the superb cutting techniques learned by the second master, takes on a variety of expressions as light plays across it. Savor sake carefully selected by our sommelier in this glass, designed to offer the very best fit.

Yoshizawa Woodworking Shop Yoshikazu Yoshizawa: Cross-patterned box

These cross-shaped boxes were designed for plating Western food in the style of a traditional Japanese multi-tiered box. The corners of the drawers showcase the limitless cuisine of FARO. The black faces of the boxes were made using a unique technique involving the sprinkling and curing of sand and lacquer from Imabari, Ehime Prefecture.

Takamura-hamono Manufacturing: Steak Knife

These steak knives feature a double-edged finish and the Damascus steel pattern and techniques developed by Toshiyuki Takamura (second-generation master), a Medal-with-Yellow-Ribbon winner, and carried on by the three brothers that make up the third-generation of Takamura Cutlery. These knives become invaluable partners that let you savor every drop and ounce of flavor in our slowly cooked meat dishes.

Soryu-Gama: Seiji-Tobikanna

The Kyoyaki seiji style carried on in Kiyomizu by four generations of Wakunami Soryu kilns, and the skills of Madoka Wakunami trained in the Koishiwara tradition, have produced a fusion of the smooth beauty of seiji ware and the Tobikanna chattering technique, made possible only through the seamless partnership of this husband-and-wife team.

Sake cup: Hana o Matou (Wreathed in Flowers)

sayo kuroki: Sake cup: Hana o Matou (Wreathed in Flowers)

A work by Sayo Kuroki, urushi artist from Kanazawa City. Urushi lacquer is laid with tin, upon which intricate floral patterns are inscribed using the “Hari-gaki (needle-drawing)” technique. Enjoy your sake with this exquisite cup which embodies the evanescent yet stately quality of floral beauty.

TOMITA: Original show plate

The show plates that decorate the tables are original pieces made in a plant in Tsubame City, Niigata Prefecture, one of the world's leading metal-processing areas. Each and every plate is decorated by hand with a rolling wave pattern depicting the moon reflected in the sea. The natural tones of the plates blend seamlessly into the restaurant's interior.