YAKITORI FICO

A hearty salad with chicken breast, avocado, and mozzarella, dressed with yuzu pepper-flavored dressing.

Served with prosciutto, homemade miso-flavored croutons, and grated Grana Padano.

A crunchy potato salad made with roasted potatoes, crispy bacon, and celery, dressed in a refreshing sauce with dill.

A refreshing marinade served with perilla leaves and myoga ginger.

A slightly sweet marinade made with sweet chili

・Small…690 yen・Large…1,190 yen

Liver pâté with a brûlée-style caramelized surface

Sesame Kanpachi with a sesame sauce containing tomatoes and basil

Low-temperature cooked salmon served with fragrant shungiku sauce

Rich salmon and avocado tartare served with a refreshing white miso sauce

A dish of rare beef tenderloin prepared as carpaccio, finished with fresh mushrooms, shaved cheese, and truffle oil.

Thinly sliced beef tongue cooked at low temperature and seasoned in a Yukhoe style

Garlic shrimp made with raw red shrimp, served with a sauce of semi-dried tomatoes and garlic oil.

A luxurious and photogenic dish that allows you to enjoy sea urchin, beef, and salmon roe (lampfish) in one bite, served as a single piece.

Sautéed mushrooms placed on a baguette, finished with sake lees, which is salted fish entrails.

A selection of Italian cheeses prepared monthly

A FICO original menu topped with rich ricotta cheese and a sweet miso sauce.

Tomato stew made with beef stomach (hichinotsu)

Tomato gratin made with eggplant and sausage (Italian fresh sausage)

Large shrimp wrapped in pork belly and topped with cheese sauce in a fondue style

A traditional Italian dish, Cacciatora, made with a spicy tomato stew using yuzu pepper.

Creamy mashed potatoes topped with cheese and finished with prosciutto

Fried mozzarella cheese made with homemade broth

Fried squid in durum wheat semolina with aioli

Cod milt wrapped with cheese in spring rolls, served with a herb sauce on top.

Steamed clams with white wine, finished with escargot butter for flavor

A white meat sauce made with chicken thigh, topped with egg yolk and plenty of cheese.