Kaza Vinitaria

A dry white wine primarily made from Falanghina grapes from Campania, offering the aroma of Mediterranean sea breeze. It has an impressive scent reminiscent of Amalfi lemons, with a clean and refreshing acidity that spreads an aromatic flavor. The rich and high-quality fat of the red mutsu is beautifully balanced by minerals, creating a refreshing aftertaste pairing. ◆ The price includes tax, service charge of 10% is additional 8800 yen ◆ The glass of wine includes tax, service charge of 10% is additional 1800 yen. *The menu changes every month. *Prices may vary by season. *Images are for illustration purposes.

* House Bagna Cauda seasonal vegetables with Casa Vinitaria style Bagna Cauda sauce or Gorgonzola cheese sauce 4500 yen (including tax, service charge 10% extra) Vegetable Cocotte each 1200 yen (including tax, service charge 10% extra) Legumes (10min) Edamame Peppers (10min) Manjanji chili Corn (10min) Corn Eggplant (20min) Red eggplant Ishikawa potato (40min) Ishikawa potato Carrot (50min) Carrot Lotus root (50min) Lotus root

Carpaccio of the Day, Cold Octopus with Soft Boiled Octopus and Grilled Eggplant Purée, Grilled Sweetfish Wrapped in Phyllo with Red Wine Sauce, Grilled Eel with Summer Vegetables and Lime Aroma, Cold Corn Soup with Truffle (+2000) served with Truffle Gelato and Summer Truffle, Fried Summer Porcini (+2000) with Fried Clams and Fregola, Beef Offal with Manjiro Pepper and Scamorza Cheese Baked in a Cocotte, Mixed Cold Cuts: Prosciutto, Salami, Mortadella, Guanciale

Cold Tagliolini with Sea Urchin (+2400) Hokkaido Sea Urchin Cold Tagliolini Buciati with Crab Spicy Sauce Buciati Flower Crab Arrabbiata Cavatieddi with Tuna Ragù Cavatieddi Tuna Cheek Ragù Sicilian Style Tagliatelle with Porcini Mushrooms (+2000) Summer Porcini Tagliatelle Daily First Course Today's Primo Piatto

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

Squid Ink Risotto with Grilled White Squid, Risotto with 'Nduja and Summer Vegetables

Tagliata di Pesce Spada - Swordfish Tagliata, rare style, with Pesto Trapanese. Pesce al Forno (+3000) - Grilled Red Mullet with Edamame in Aglio Olio. Maiale alla Griglia - Grilled Black Pork Shoulder with Citrus Aroma. Manzo Arrosto (+3000) - Roasted Red Beef Sirloin with Selvatica and Dukkah Spices. Cervo Arrosto - Roasted Summer Deer with Vincotto Sauce. Agnello Arrosto - Roasted Bone-In Lamb Loin with Lavender Aroma. Pollo in Umido - Aged Awaodori Chicken Thigh Braised in Red Wine.

Peach compote with Campari and Uva pistachio blancmange with grape sorbet, jasmine foam, watermelon zuppa inglese, chocolate crème brûlée with passion fruit sorbet, baked fig in a cocotte served with lemongrass sorbet (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 selected milk. Gorgonzola / Blue Cow Lombardia gently mellow Gorgonzola.