TOSCANA Kyobashi

A classic course that is the essence of "Tokyo Italian cuisine". Cold cappellini with fresh sea urchins, carpaccio of temari ball, etc. The dishes are woven together with seasonal ingredients from various regions of Japan and Italian regional techniques. A new type of fish fritters and grilled A5 Sendai beef from Miyagi Prefecture are also available as main dishes. What is important is "temperature, aroma, and timing. To bring out the best in each ingredient, we pay close attention to every detail, from the heat of cooking to the temperature of the serving dishes. We hope you will enjoy your meal with the wine that matches the cuisine. We hope you will enjoy our "evolutionary Italian cuisine from Tokyo" during your special time with us.

This special course sublimates seasonal bounty from all over Japan with the techniques of Italian regional cuisine and Tokyo sensibilities. For example, the warm cappellini of snow crab is infused with lingering flavors and temperatures of the ingredients, while the roasted Kyoto duck, cooked at 58°C, is infused with a harmony of savory and tender flavors. We place importance on temperature, aroma, and timing. The horse meat tartare is served with a dignified tension of less than 13℃, while the hot porcini arancini stimulates the senses with its aroma. By paying attention to the temperature of the dish and its aftertaste, we have created the world of "Tokyo Italian" with each dish.

The Royal Road to Italy, Tokyo Style! The basic form of "TOKYO ITALIAN" is based on the traditional cuisine and techniques handed down in each of Italy's 20 regions, combined with seasonal ingredients from Japan. From appetizers to pasta and main dishes, the menu consists of the royal roadmap that can be enjoyed without any fuss. The charm of the ingredients, which change with the seasons, and the comfortable pairing of classic wines make this a course you will want to try again and again.

We offer an all-you-can-drink menu upgraded to a special course that sublimates seasonal bounty from all over Japan with the techniques of Italian regional cuisine and Tokyo sensibilities! Pairings are also available to match the dishes! For example, - The warm cappellini of snow crab is made with lingering flavors and temperatures of the ingredients, and the roasted Kyoto duck cooked at 58°C is imbued with a harmony of savory and tenderness. We place importance on temperature, aroma, and timing. The horse meat tartare is served with a dignified tension of less than 13℃, while the hot porcini arancini stimulates the senses with its aroma. By paying attention to the temperature of the dish and its aftertaste, we have created the world of "Tokyo Italian" with each dish.