Kaza Vinitaria

An elegant red wine made from Sangiovese grapes grown in vineyards located around 500 meters above sea level in the Montalcino area. The nuances of cherry, rose, and acacia wood intricately overlap, harmonizing acidity and delicate tannins in a classic style. Known as 'Beauty Meat,' it brings a soft aftertaste and a refined harmony to the flavor of Omi duck. ◆ Price includes tax, service charge of 10% extra 5800 yen ◆ Glass of wine includes tax, service charge of 10% extra 2600 yen *Menu changes every month. *Prices vary by season. *Images are for illustration purposes.

* House Bagna Cauda seasonal vegetables Bagna Cauda Casa Vinitaria style sauce or Gorgonzola cheese sauce 4500 yen (tax included, service charge 10% extra) Vegetable Cocotte each 1200 yen (tax included, service charge 10% extra) Mushrooms (10min) white mushrooms Leeks (10min) Kujo green onions Makomo bamboo (20min) Makomo bamboo Broccoli (30min) broccoli Pumpkin (40min) pumpkin Celery Root (50min) root celery Sweet Potato (50min) Annou sweet potato

Carpaccio of the Day, Mussels with Porcini, Seaweed Mussels Soup with Lemon and Black Pepper, Fried Conger Eel with Semolina, Early Mikan and Celery Root Salad, Baked 'Samma' with Truffle (+2400), Grilled Pacific Saury with Marsala Sauce and Autumn Truffle, Pan-Fried Lobster (+2400) with Herb Butter Sauce, Baked Eggplant with Mozzarella Cheese in a Cocotte, Quail with Radicchio and Gorgonzola Cheese, Mixed Cold Cuts: Prosciutto, Salami, Mortadella, Guanciale

Tajarin with Matsutake mushrooms, scented with Sudachi. Laganelle al Nero di Seppie with Bottarga, made with squid ink. Fileja with Trippa Ragu and Leeks, a slightly spicy tripe sauce with Kujo green onions. Tagliatelle with Oysters and Mushrooms, chestnut flour tagliatelle from Senpōshi, served with a light cream sauce of oysters and mushrooms. First Course of the Day.

We will prepare it in your preferred amount. (Spaghetti) 30g 1200 ◇ 60g 2200 ◇ 100g 2600

Crab Risotto (+3600) Taraba, Watari, and Zuwai crab risotto. Pumpkin Risotto with Truffle (+2400) risotto with pumpkin, sausage, and Gorgonzola cheese, served with autumn truffle.

Limanda in Padella - Pan-fried true sole with girolle mushrooms, Pesce al Vapore in Cocotto - Steamed knife fish in a cocotte, Maiale Arrosto - Low-temperature roasted Kinka pork loin with burnt butter mustard sauce, Tagliata di Manzo (+3000) - Sliced Wagyu beef with shine muscat grapes and radicchio salad, Anatra al Forno - Grilled Omi duck breast with spices and honey aroma, Coniglio in Umido - Lightly stewed rabbit thigh with porcini mushrooms, Stufato di Cinghiale al Vino Rosso - Red wine stew of wild boar shank with chestnuts

Roasted pear with vanilla gelato, Moscato shine muscat and Prosecco jelly, chamomile gelato, semifreddo with Gorgonzola cheese and caramelized figs, persimmon strudel with grappa gelato, chestnut baked in a cocotte with coconut gelato (please wait about 15 minutes)

Parmigiano Reggiano / Hard Cow Emilia-Romagna sweet and fragrant with a deep flavor. 'The King of Italian Cheese' Occelli al Barolo / Semi Hard Blend Piemonte aged with Barolo grape pomace, known as 'Drunken Cheese' Taleggio / Wash Cow Lombardia creamy with a deep flavor, a wash type Robiola di Capra / White Mold Goat Milk Lombardia gentle aroma of goat milk, a chevre type Crutin / Hard Blend Piemonte (+300) a luxurious cheese mixed with black truffle from carefully selected milk. Gorgonzola / Blue Cow Lombardia gently mellow Gorgonzola.