ITALIAN BAL Aoto

Assorted three dishes including Caprese, fresh fish carpaccio, Caesar salad, endive salad, and white liver mousse.

A salad of white and red chicory tossed with truffle and white balsamic. Refreshing, with the rich flavor of truffle and the natural sweetness of seasonal fruits. Half size is 980 yen.

A rich Caesar salad mixed with four types of lettuce and dressed with a dressing made from aged black garlic. The half size is 960 yen.

A simple Caprese made with buffalo mozzarella, four types of tomatoes, basil, Maldon salt, and carefully selected olive oil. The half size is 1100 yen.

A new sensation carpaccio of fresh fish with green pepper and a caper paste, featuring the tanginess of capers, the freshness of herbs, and the refreshing taste of lemon.

Creamy bagna cauda made with Aomori garlic, Italian anchovies, and Hokkaido cream, served with fresh, colorful raw vegetables. Half size is 880 yen.

Smooth white liver mousse and garlic-scented garlic crostini.

A refreshing pickle made abundantly with melon-type vegetables, root vegetables, and tomatoes.

Italian black and green olives flavored with rosemary and lemon. Pairs well with wine.

A platter of Italian coppa, Neapolitan salami, and prosciutto.

A selection of 3 to 5 types (Parmesan, Pecorino, Gorgonzola, French Camembert, Taleggio, etc., may vary by day)

Omelette (This is an omelette made with Hokkaido potatoes, dried tomatoes, onions, cheese, and truffles as ingredients.)

A fragrant basil sauce made abundantly with basil and three types of nuts.

Bolognese made with Wagyu simmered for 6 hours, combined with homemade pasta accented with shio koji butter.

This is ravioli made with seasonal ingredients.

Daily changing risotto (cheese risotto with caponata, etc.)

Trippa simmered for 8 hours is further cooked with tomatoes and finished in a gratin style.

Daily changing truffle pasta. (Using cream-based, oil-based, or handmade) Half size is 2520 yen

The herb breadcrumbs are accented with Japanese tea leaves for a Japanese taste, sprinkled on the fish, and then grilled.

Fresh fish, shrimp, squid, scallops, and vegetables are prepared using two cooking methods: grilling and searing.

A bouillabaisse made with a rich broth of shrimp and fish, featuring a saffron-scented sauce, fresh fish, shrimp, scallops, mussels, clams, and seasonal vegetables.

Grilled brand pork from Miyazaki, Kagoshima, Chiba, and various regions of Japan, cooked in the oven without stress, served with seasonal vegetables.

Tagliata of short-horned Wagyu with a strong flavor of lean meat, produced in Iwate Prefecture and Aomori Prefecture.

Aomori Prefecture silver duck of the Barbary breed from France. A duck with a strong flavor of meat and fat. The dish is finished by grilling or sautéing, preserving the original taste of the duck.

Rich pudding made with domestic eggs and Madagascar vanilla. Served with three types of sauces (e.g., caramel cream, blueberry compote, olive oil).

Two types of ice cream with Aoto's original engraving

(A 500 yen charge for appetizers) From 18:00 to 23:00 Food last order 22:00