Napoli, Amalfi Küche Ti picchio Nakameguro

First of all, I want to convey the local dishes that the chef learned in Naples and the Amalfi Coast, with a strong desire to share the taste of home cooking. I was very surprised by the taste of home cooking there, in addition to the flavors of the restaurants. For example, even with Neapolitan Genovese, everyone has different methods, tastes, and types of pasta that match. I have heard local mothers discussing whether to sauté or boil the onions. While I trained in restaurants, living with the local mothers and being able to see their cooking every day is our treasure, and I hope to share it with all of you. I would be happy if you could enjoy the local flavors along with the atmosphere. During lunch, I hope you can enjoy the relaxed atmosphere along the Meguro River, where the sunlight reminds you of the Amalfi Coast, and even on rainy days, you can enjoy your meal while watching the rain without feeling gloomy. During dinner, you can relax in a space where only the trees are visible, like being in a rural forest, without worrying about foot traffic. In Italy, there is no such thing as Italian cuisine; rather, there are local dishes from each region. The meals served in Naples and Amalfi are surprisingly simple, with many dishes that maximize the use of ingredients. I believe this is due to the deliciousness of the ingredients and the abundance of quality produce. Such simple dishes are incredibly delicious. In Italy, I learned how to draw out the flavors of ingredients from simple materials. The dishes that have been traditionally made at home and in restaurants for many years are never flashy, but they are truly delicious from the bottom of the heart. I aim to express the flavors that can only be conveyed because I learned them locally, creating a dish that I found deeply flavorful.

Naples and Amalfi are close to Gragnano, the birthplace of pasta, and are regions where various types of pasta are used in homes. In particular, pasta from Gragnano has a long drying time, resulting in a chewy texture with a firm bite, making it an ideal pasta. Once you taste this pasta, you won't be able to eat other pasta. We use a variety of pasta types depending on the dish, so we hope you can appreciate the pairing of pasta and sauce. Many of our customers look forward to enjoying short pasta.

I am not sure if it is because the Amalfi Coast and Naples are both close to the pasta-producing region of Gragnano, but handmade pasta is not commonly made. However, this Sharatieri has historically existed as a pasta served with seafood. If you enjoy a chewy texture, please give it a try. It is served with clams and shrimp pasta, among others.

I believe many of you may be trying wine from Campania for the first time. Although it is not very well known in Japan, Campania, which includes Naples and Amalfi, has a long history of winemaking since ancient times. It is known that wine was consumed even from the ruins of Pompeii. There are many wonderful wines made from varieties such as Aglianico and Piedirosso for red wine, and Greco, Fiano, and Biancolella for white wine. We have a selection of wines that will enhance your meal, so please take this opportunity to try wine from Campania.

When you think of the Amalfi Coast, long shrimp is the first thing that comes to mind, and this pasta is one of the most popular dishes at our restaurant. The sauce, which combines zucchini and cherry tomatoes, has a flavor that strongly reminds you of Naples and Amalfi. Since it is made starting from the cherry tomatoes, I believe you will be able to fully appreciate the rich taste of the long shrimp.

The Amalfi Coast is known for its lemons, which appear in many dishes. Limoncello (lemon liqueur) is famous, but lemons are also used in pasta. The refreshing combination of lemon and cream works very well together. We use riccioli pasta that has lemon incorporated into it. Please try the authentic taste of the Amalfi Coast. The traditional lemon cream pasta is simple, made only with lemon and cream, without any additional ingredients. I would recommend pairing it with Fiano di Avellino.

Are you familiar with colatura? Italy has several types of fish sauce, but this one is from Cetara on the Amalfi Coast. Colatura is made by opening and salting anchovies caught in the fishing village of Cetara, then aging them in barrels for over 24 months (the one we use). Only those made in Cetara should be called colatura, making this fish sauce very rare. In Cetara, there is a simple pasta made with garlic, chili pepper, and colatura, and this simple pasta is incredibly delicious. Please enjoy the local flavor.

This is a recreation of Naples' soul food. This sauce is always sold at butchers in Naples, and the people of Naples love it. You can enjoy this spicy sauce with bread or as a pasta dish. Please pair it with Aglianico (red wine). It matches perfectly.

Salsiccia (sausage) is an essential part of Neapolitan cuisine. Of course, it is homemade.

This fritto will remind you of the fritto you had during lunch under the intense sun of the Amalfi Coast, allowing you to feel Amalfi. Be sure to pair it with Amalfi or Ischia white wine, or sparkling Falanghina. It pairs surprisingly well. It also goes perfectly with sparkling wine from Campania, Falanghina, and rosé.

This is a simple yet representative pasta of Naples, made with long arm shrimp, zucchini, and cherry tomatoes. This is the most frequently reordered pasta at our restaurant. Although simple, I believe you will appreciate the depth of flavor. For the type of pasta, we recommend paccheri to feel more of southern Italy.

This is a dish in the style of octopus Luciano, a typical appetizer from Naples made by simmering true octopus with cherry tomatoes. It is enjoyed with bread. This is a classic dish in Neapolitan cuisine and a favorite among Neapolitans.

Boiled true octopus pressed into a round container and sliced. It is also known as octopus salami. Enjoy it fresh with lemon and salt and pepper. While it may seem simple in flavor, it is a dish that allows you to truly appreciate the taste of octopus.

This is a tomato sauce with seafood, commonly known as pescatore (fisherman's style). At our restaurant, we use colatura, an anchovy oil from the Amalfi Coast, to enhance the flavor of the seafood. Enjoy the pairing with the pasta mixed with squid ink.

The Genovese from Naples is a sauce made by simmering onions, and it is a taste of home cooked by mothers in every household in Naples. The definition of Genovese involves simmering a large amount of onions, and this dish features true octopus simmered with onions in the sauce.

The sauce made by braising baby octopus with cherry tomatoes is traditionally paired with orecchiette in the Neapolitan style.

Marinated bell pepper, a classic summer appetizer. The photo shows marinated bell pepper, but during the summer, we also serve sautéed bell pepper and sautéed bell pepper with breadcrumbs.

This is a classic appetizer from both Amalfi and Naples. It must be made with anchovies for the authentic taste. Enhanced with the acidity of vinegar and the kick of chili peppers. Recently, the supply has become very unstable. Please understand that it may not be available on the menu.

This is a typical appetizer from Naples called steamed mussels with black pepper. It is one of the quintessential dishes of Neapolitan cuisine.

A stew of long shrimp, mussels, octopus, clams, and other seafood. It is served slightly spicy. This dish is so popular in Naples that there are specialty restaurants dedicated to it. No salt is added, but you will likely experience the natural saltiness of the seafood, so if you are sensitive to salt, it may be better to avoid it. The traditional way to enjoy it in Naples is to soak bread in the stew.

A representative dish from Naples, made by simmering Iidako with cherry tomatoes. It is served as an appetizer with bread. Available from autumn to spring, but may not be available due to limited supply. 2000 yen and up.

A sauce made by simmering pork offal with red wine and tomato paste. It is a soul food from Naples, and this sauce is always sold at local butcher shops. The people of Naples love it. Enjoy it with bread dipped in the spicy sauce. Be sure to pair it with the proud red wine of Naples (Aglianico).

Please enjoy the texture as well

Mozzarella cheese is an essential item in Naples. Our mozzarella cheese, which is air-freighted from Naples every week, is enjoyed simply with olive oil. It is the real taste of Naples. In Japan, it tends to become soft, but the authentic mozzarella is firmer.

A platter of Parma prosciutto (24 months), Milan salami, and Naples salami. Please note that due to the current impact of swine fever in Italy, we are not serving Italian salami and prosciutto at this time.

We will serve a daily selection of marinated vegetables, smoked items, and more.

In Naples, true octopus is paired with celery, but on the Amalfi Coast in Atrani, it is paired with wheat and dressed with lemon. At our restaurant, we use spelt wheat (ancient wheat).

A refreshing dish made with true celery, seasoned with salt, pepper, and lemon.

Sharatieri is a handmade pasta eaten in the Amalfi region. It is a relatively new handmade pasta that began to be made in the late 1970s. It pairs well with seafood tomato pasta such as simple vongole veraci made with cherry tomatoes.

The combination of clams and zucchini is one of the classic Neapolitan pastas. This dish is finished without tomatoes. It pairs exceptionally well with the squid ink infused spaghetti.

It is also possible to combine Aqua Pazza with pasta. Please request pasta when ordering.

The pasta that represents Naples is clam pasta. In Naples, it is called Vongole Veraci (real clams), neither Vongole Bianco nor Rosso. Be sure to try the Veraci (real) paired only with cherry tomatoes. The pasta from Gragnano, which is mixed with squid ink, also goes well with the tubular pasta called paccheri.

A traditional Neapolitan pasta made with beef chuck and onions, known as Genovese in Naples, it is a taste of home cooked by mothers in every household. This pasta is made using a lot of onions and takes quite some time to prepare. Mothers start cooking it on Saturday night to coincide with Sunday lunch when the whole family gathers after church services. Although it is not every Saturday, the aroma of this Genovese would fill the house on Saturday nights. Family gatherings may be decreasing in Italy these days, but it remains an unforgettable taste of Neapolitan mothers. The flavor varies from household to household, but this is the Genovese from my Neapolitan mother, Ida.

The pasta with a sauce made of long arm shrimp, zucchini, and cherry tomatoes is served with linguine or paccheri. The photo shows paccheri, and since it uses pasta from Gragnano, I believe the chewy texture will remind you even more of the Amalfi Coast.

We combine boiled baby octopus and true octopus (cooked in tomato sauce) with orecchiette, a pasta shaped like little ears. If we have octopus in stock, we can prepare it, so please enjoy.

The tomato sauce with seafood, also known as pescatore, uses the fishing sauce from Cetara on the Amalfi Coast (colatura, anchovy oil), which adds richness and depth to the flavor. Be sure to try the pasta made with colatura.

The Genovese from Naples is the taste of a Neapolitan mom, but the Genovese from the Amalfi region is made with tuna. This is a pasta with a sauce made from onions and tuna. If you're interested, please try it.

Combining swordfish, eggplant, and almonds is a Sicilian way of preparation, but by using Colatura from the Amalfi Coast (anchovy oil), it is finished with the taste of Amalfi. The complex flavors blend together, creating a taste that is both Italian and reminiscent of Japanese cuisine.

Rigatoni is combined with a slightly spicy sauce made by simmering pork offal with tomato paste, red wine, and other ingredients. This is a sauce that is commonly sold at butchers in Naples. Be sure to taste the authentic flavor of Naples.

In Naples, Aqua Pazza does not include shellfish. Please enjoy the authentic Naples Aqua Pazza made with cherry tomatoes and olives. The Aqua Pazza made with potatoes and black olives is prepared on the Amalfi Coast. Be sure to try the Aqua Pazza from the Amalfi Coast as well. Please note that there may be times when it is not available due to weather conditions.

Our Aqua Pazza is a dish from Amalfi, simmered with potatoes and black olives. Aqua Pazza is a stewed dish, but it can also be simmered with just tomatoes, or with fennel and carrots, and it is still considered Aqua Pazza.

The grilled swordfish is simply enjoyed with lemon, salt, and pepper. It's simple, but I believe it will make you feel as if you are on the Amalfi Coast.

For two or more people. Lamb is commonly eaten in the mountainous regions of Campania. The slightly tangy sauce pairs perfectly, with no other options besides Aglianico. We have other varieties available, so please feel free to pair them.

Neapolitan sausage is characterized by a strong flavor of fennel seeds, and it is a classic in Naples to enjoy it as is, without any condiments.

The Neapolitan cutlet is made with pork. Thinly flattened pork is fried in olive oil. It is served with lemon for a refreshing taste. *Reservation is required in advance.

A taste of Amalfi using lemon peel and limoncello. Please try this completely different Amalfi flavor from the coffee-flavored tiramisu.

It is a cold dessert that resembles frozen pudding. Please enjoy it before it melts.

※Pane e Coperto bread and seat charge is 500 yen per person. ※If you have any requests for dishes, please feel free to let us know. ※Please contact the store for displayed prices.