RISTORANTE AKITA MINAMIAOYAMA
リストランテ アキタ 南青山
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A gastronomic experience where tradition meets innovation
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A 7-course lunch menu featuring our signature pasta dish
We use carefully selected ingredients sourced directly from producers we know personally whenever possible, and our menu features creative dishes that draw inspiration from traditional Italian regional cuisine but are reimagined through Chef Akita’s unique perspective.
This chef’s choice course is perfect for special occasions. The course includes an aperitif for a toast (non-alcoholic beverages are also available) and a fruit platter with a personalized message. You can also choose beef as the main course. (Additional charge applies: +3,900 yen per person)
We use carefully selected ingredients sourced directly from producers we know personally whenever possible, and our menu features creative dishes that draw inspiration from traditional Italian regional cuisine but are reimagined through Chef Akita’s unique perspective.
This chef's choice course is perfect for special occasions. The course includes an aperitif for a toast (non-alcoholic beverages are also available) and a message plate with a fruit arrangement. You can also choose beef as the main course. (Additional charge applies: +3,500 yen per person)
A dish from the Tuscany Regional Cuisine Association, part of the course
Cu Li Sardi local cuisine course dish from the Sicilian region
Braciole of swordfish Salmoriglio, a local dish, part of the course
Caponata of scampi and shellfish ~ San Bernardo Sauce ~ A dish from the local cuisine course
A dish from the Acquacotta regional cuisine course
A dish from the local cuisine course
Cuttlefish in zimino, a dish from the regional cuisine course
Stuffed zucchini flowers, a dish from the local cuisine course
Stuffed Cima in the Sanremo style / German Style Potato Salad, a dish from the local cuisine course
A dish from the U'Cappun Magro regional cuisine course
A dish from the Pan Molle regional cuisine course
Risotto alla paesana, a dish from the local cuisine course
A dish from the Farsumagru regional cuisine course
A dish from the Biancomangiare regional cuisine course
Trentino-Alto Adige Chardonnay
Trentino-Alto Adige Chardonnay
Lombardy region: Chardonnay, Pinot Nero
[Lombardy] Chardonnay, Pinot Nero, Pinot Bianco
Sicily Calicante
[Piedmont] Pinot Noir, Chardonnay, Nebbiolo
Piedmont Region Arneis
Sicilian Calicante Catarratto
[Abruzzo] Pecorino
Tuscany Vernaccia
Veneto Region Garganega
[Trentino-Alto Adige] Sauvignon Blanc
Verdicchio from Marche
[Trentino-Alto Adige] Riesling
[Marche] Verdicchio
Piedmont Chardonnay
[Sicily] Chardonnay
Piedmont Nebbiolo
Tuscany: Sangiovese, Prugnolo Gentile, Montepulciano, Syrah
[Marche] Verdicchio, Trebbiano, Cabernet Sauvignon, and others
[Sicily] Frappato, Nero d'Avola
[Puglia] Negroamaro, Malvasia Nera
Sangiovese based from Tuscany
Tuscany San Giovese
Abruzzo: Montepulciano
Tuscany Merlot, Sangiovese
Piedmont Nebbiolo
[Tuscany] Sangiovese Grosso
[Piedmont] Nebbiolo
Veneto region, Corvina, Corvinone, Rondinella
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