ATTIC

Assorted three types of raw ham M-770 yen L-1430 yen

Subject to change based on supply M-720 yen L-1350 yen

A platter of Italian olives

The vegetables sourced from a specialty greengrocer in Kagurazaka are all top-notch. How about a refreshing palate cleanser?

This is a dish made by stuffing pitted black olives with prosciutto, coating them, and frying them. It is perfect as a light snack.

Carpaccio of fresh seafood sourced from Tsukiji. Prices may vary depending on the day's catch.

The loin of black Wagyu beef is sautéed on the surface and served rare, with a sauce made from balsamic vinegar, finished in an Italian-style tataki.

A popular menu item at Attic! Please enjoy it generously spread on the baguette.

Carpaccio of fresh seafood sourced from Tsukiji. Prices may vary based on the day's catch.

Perfectly compatible with any sauce, we also offer garlic toast. Baguette 320 yen, Garlic Toast 400 yen.

Heat the can over fire and enjoy it hot. Perfect with white wine.

When in doubt, go for the platter! A little bit of various dishes that pair well with drinks, all served on one plate.

This is a dish that allows you to enjoy the flavors of various herbs, sourced daily from a specialty vegetable shop in Kagurazaka.

This is a salad made with plenty of our shop's proud seasonal fresh vegetables. It is one of our popular menu items.

A seasonal assortment of fresh vegetables sourced daily from a greengrocer in Kagurazaka, including organic, pesticide-free, and rare vegetables.

Fresh shrimp raised in the beautiful seawater of New Caledonia, the island closest to heaven, simmered in olive oil.

Kadaif is a dough made by kneading flour and water well into extremely fine noodle-like strands, wrapped around sweet angel shrimp and shiso leaves, and then deep-fried. This is one of the dishes we definitely want you to try.

A popular dish made by simmering the second stomach of a cow (honeycomb tripe) with aromatic vegetables and tomato sauce for 3 hours.

A dish that has various names such as devil style, with a spicy flavor, crispy skin, and tender juicy meat that is delicious.

Pork spare ribs from the shoulder, marinated with original spices and finished on the grill. This dish has a unique flavor that makes it addictive and is often repeated.

A dish carefully roasted using the technique of arosé (a method of basting with the juices or fat that drips from meat or fish)! It is finished to be fluffy and juicy!

Thick-cut beef skirt steak grilled rare, served with a sauce based on onions and soy sauce. It is very popular among those who enjoy a meaty texture.

Australian lamb is paired with a sweet sauce made from blueberries and red wine, without any gamey taste.

A snack pasta made with Amatriciana using short pasta Casericce, topped with cheese and baked in the oven.

Baked with a crispy pie crust topped with fresh cacciatore sauce, this dish is light and can be enjoyed easily.

A pizza made with four types of cheese: Camembert, Mozzarella, Gorgonzola, and Parmigiano. Enjoy it with honey for a different taste experience.

A dish featuring salty pancetta and aromatic porcini, enveloped in the rich flavor of Parmigiano risotto.

A simple and refreshing pasta combined with perfectly ripe sweet tomatoes and a simple peperoncino.

Pasta finished with garlic butter, mixed with homemade soft bone sausage and seasonal vegetables.

A dish that I would like you to enjoy as a finale, with grilled beef skirt steak placed on top of garlic rice.

We offer gelato according to the season. Please ask the staff for the varieties.