一流料亭などで使用されるまぐろ節と利尻昆布で丁寧にとった出汁で、帆立や季節の野菜を炊き、その出汁を煮詰めて卵液に加えて出汁の味わい豊かな創作キッシュが出来上がりました。
季節により具材は変更になります。

特定原材料：卵・乳成分・小麦粉

It is a broth carefully taken with tuna nodules and Rishiri kelp used in first-class restaurants, etc., and scallops and seasonal vegetables are cooked, the broth is boiled down, and the egg liquid is added to create a creative quiche rich in flavor of the broth.
Ingredients change depending on the season.

Specific raw materials: eggs, milk ingredients, flour