pasta家 マルエイガレリア店

Neapolitan specialty!! We simmered octopus and olives in a spicy tomato sauce. It pairs perfectly with baguette and white wine.

We use herbs and leafy vegetables.

12 months aged Prosciutto Crudo

Shrimp, squid, scallops, etc. are standard in Southern Italy.

Assorted cheeses of 4 types

We use 12-month aged prosciutto, arugula, and leafy greens.

Daily assorted three types

Beef tongue from Italy is cooked sous-vide at low temperature and cut thick to achieve a tender finish.

100g

We bake it in-store every morning, so there is a limited quantity. It is a simple homemade bread made with strong flour, water, extra virgin olive oil, French Guérande salt, cane sugar, and yeast. We are particular about the ingredients for the focaccia, and many customers purchase it for takeout.

In Italian households, as well as in restaurants, everyone scoops up the remaining sauce on the plate with bread and eats it until the end (this is called 'Scarpetta' in Italian). We encourage you to do Scarpetta here as well! (Depending on the sauce, we also recommend focaccia for some dishes.)

Penne (pen tip macaroni) in a spicy tomato sauce

Bucatini (a long pasta similar to spaghetti with a hollow center) made with sheep's milk Pecorino Romano cheese and guanciale (salt-cured pork cheek, which has more flavor than bacon) for an authentic Amatriciana.

During lunch time, it is available on the menu under the product name "Fisherman's Style," but it has become a special dish full of a luxurious feeling, more so than lunch. It is based on tomato sauce, but can be changed to oil, basil sauce, cream sauce, etc. (Other types of pasta are also available for modification.)

We use a generous amount of carefully selected garden-style vegetables, full of vegetables.

Hand-long shrimp

A meat sauce pasta that has been eagerly awaited, made with the shank meat of Chita beef from Aichi Prefecture (also contains a small amount of domestic black-haired Wagyu sinew and guanciale) simmered slowly! (Can be changed to other pastas such as spaghetti or penne.)

This is a highly popular limited-time venison bolognese that only appears on the menu from autumn to winter.

This is a spaghetti dish made with black tiger shrimp that can be eaten with the shell, peeled shrimp, broccoli, asparagus, and other vegetables tossed in basil sauce. In addition to basil sauce, it is also possible to change to tomato sauce, white sauce, and other sauces.

2.4mm thick pasta (spaghetti is about 1.8mm)

In Australia, located in the Southern Hemisphere, high-quality truffles with a fragrant aroma are harvested during the summer season in Japan. Depending on the time of year, fresh truffles can have a more intense aroma than European truffles. This pasta is generously topped with thinly shaved fresh truffles using a truffle slicer, creating a fragrant dish. (Truffles are sold by weight at 900 yen per gram, and you can add them to your favorite cream pasta, etc.) Approximately 4 grams of truffles are included.

This is a fragrant pasta topped generously with fresh truffles that arrive by air from Italy every week, thinly shaved with a truffle slicer. (Truffles are sold by weight at 200 yen per gram, and can be added to your favorite cream pasta, etc.) Approximately 4 grams of truffles are included.

This is a fragrant pasta topped generously with fresh white truffles that arrive by air from Italy every week, thinly shaved with a truffle slicer. (White truffles are sold by weight at 2300 yen per gram and can be added to your favorite cream pasta, etc.) Approximately 4 grams of white truffle are included.

In Australia, located in the Southern Hemisphere, high-quality truffles with a fragrant aroma are harvested during the summer season in Japan. Depending on the time of year, fresh truffles can have a more intense aroma than European truffles. This pasta is generously topped with thinly shaved fresh truffles using a truffle slicer, creating a fragrant dish. (Truffles are sold by weight at 900 yen per gram, and you can add them to your favorite cream pasta, etc.) Approximately 4 grams of truffles are included.

This is a fragrant pasta generously topped with fresh truffles that arrive by air from Italy every week, thinly shaved with a truffle slicer. (Truffles are sold by weight at 200 yen per gram, and can be added to your favorite cream pasta, etc.) Approximately 4 grams of black truffle are included.

Please enjoy it with honey according to your preference.

Takeout is not available (＊Lunch Carbonara is available for takeout). It is made without heavy cream, using only egg yolks, Pecorino Romano cheese (sheep's milk), and guanciale (salt-cured pork cheek with more fat than bacon) to create a rich pasta dish.

This fragrant pasta features homemade Tajarin, a specialty from the Piedmont region of Italy, made with a luxurious amount of egg yolks (thin noodles kneaded primarily with egg yolks). Fresh white truffles are thinly shaved over the pasta using a truffle slicer, generously enhancing its aroma. (White truffles are sold by weight at 2300 yen per gram and can be added to your favorite cream pasta, etc.) Approximately 4 grams of white truffle are included. This is a classic combination of butter and truffle. In northern Italy, it is said to be 'the best way to enjoy Tajarin,' using fragrant white truffles that are unique to this season. Currently, our restaurant uses fresh truffles that are air-freighted weekly from Umbria, Italy, which are in season. Please enjoy the combination of the rich flavor of eggy Tajarin and the aromatic truffles (for those who prefer a rich sauce, we recommend the cream-based pasta below).

This is a fragrant pasta topped generously with fresh truffles that arrive by air from Italy every week, thinly shaved with a truffle slicer. (Truffles are sold by weight at 450 yen per gram, and you can add them to your favorite cream pasta, etc.) Approximately 4 grams of truffles are included.

This is a fragrant pasta made with a generous amount of fresh black truffle shaved thinly on top using a truffle slicer, served over homemade Tajarin pasta (a thin noodle pasta made primarily with egg yolk, a specialty of Piedmont, Italy). The black truffle is sold by weight at 450 yen per gram, and you can add it to your favorite cream pasta, among other dishes. Approximately 5 grams of truffle is included. This is a classic combination of butter and truffle. In Northern Italy, it is said to be 'the best way to enjoy Tajarin,' and depending on the season, white truffles may also be used. However, at our restaurant, we currently use fresh truffles that are in season, air-freighted weekly from Umbria, Italy, or France. Please enjoy the combination of the rich flavor of the eggy Tajarin and the aromatic truffle (for those who prefer a rich sauce, we recommend the cream-based pasta below).

This fragrant pasta features Tajarin, a specialty from the Piedmont region of Italy, made with a luxurious amount of egg yolks (a homemade thin noodle kneaded primarily with egg yolks), generously topped with freshly shaved white truffle using a truffle slicer. (White truffles are sold by weight at 2300 yen per gram and can be added to your favorite cream pasta, etc.) Approximately 4 grams of white truffle are included. This is a classic combination of butter and truffle. In Northern Italy, it is said to be 'the best way to enjoy Tajarin,' using the aromatic white truffles that are unique to this season. Currently, our restaurant uses fresh truffles that are air-freighted weekly from Umbria, Italy, which are in season. Please enjoy the combination of the rich flavor of the eggy Tajarin and the aromatic truffles (for those who prefer a rich sauce, we recommend the cream-based pasta below).

This is a fragrant pasta generously topped with freshly shaved black truffles, which are air-freighted weekly from the Marche region of Italy using a truffle slicer. (Truffles are sold by weight at 450 yen per gram, and can be added to your favorite cream pasta, etc.) Approximately 5 grams of black truffle are included.

This is a luxurious version of the fresh sea urchin pasta served during lunch time.

This is a cold pasta topped with plenty of French caviar (about 18g). It is made with capellini, a very thin long pasta known as 'angel hair,' and chives, allowing the simple flavor of the caviar to shine through. The portion is modest, making it suitable for sharing as an appetizer or side dish, with each bite easily served.

This is a cold pasta dish made with capellini, also known as angel hair pasta, which is an extremely thin long pasta, along with seasonal peaches, 12-month aged Parma prosciutto (raw ham), and stracciatella cheese made by tearing apart the mozzarella cheese during its production process (known as pasta filata) and combining it with fresh cream. This is a remarkable dish.

Nduja (a spicy raw sausage made from pork. It is a very rare ingredient with a slightly oriental spice aroma, made in Calabria, Italy.) and pork (slowly simmered until a chunk of prosciutto becomes tender) are combined to make the sauce. The pasta can be changed to spaghetti or other types.

We can accommodate any sauce, whether it's oil, tomato, cream, or basil, but our recommendation is definitely the oil-based sauce!!

This gelato is made using high-quality pistachios from Bronte, a renowned production area located at the foot of Mount Etna in northeastern Sicily, and is finished with a rich cream. These pistachios are harvested only once every two years, making them a rare ingredient with concentrated flavor and umami. Additionally, the ingredient itself is a vibrant green, so naturally, no synthetic coloring agents are used.

Finely crushed meringue, baked crispy for a long time at low temperature, is finished as gelato and served with concentrated salt water sprayed on top.

It refreshes your mouth, perfect as a palate cleanser after a meal.