Casa Vinitalia

A delicate and transparent red wine made from Pinot Noir grapes from Alto Adige. It expresses the complex terroir and the individuality of the grapes in a simple and natural style. The elegant flavor unique to the special plot 'Krafuss' enhances the aroma of broth and truffles. ◆ The dish is tax included, service charge 10% extra 7900 yen ◆ The glass of wine is tax included, service charge 10% extra 2600 yen. *The menu changes every month. *Prices 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 (tax included, service charge 10% extra) Vegetable Cocotte each 1200 yen (tax included, service charge 10% extra) Leeks (10min) Kujo green onion Brussels sprouts (30min) Makomo bamboo shoots (20min) Broccoli (30min) Cauliflower (40min) Root celery (50min) Sweet potato (50min) Anno sweet potato

Carpaccio of the Day Barracuda and Mushrooms in Light Stew, Soup Style Fried Scampi with Truffle (+3000) Fried Autumn Scampi with Semolina Flour, Marsala Sauce, and Autumn Truffle Baked Oysters in Cocotte 'Ajillo Style' from Sendai Oyster, Baked in Cocotte Baked Fish Liver with Grilled Cod, Flavored with Karasumi and Yuzu Pan-Seared Lobster (+2400) Ise Lobster Pan-Seared with Herb Butter Sauce Ribollita 'Ribollita' Winter Vegetable Soup with Grilled Lamb Tongue Mixed Cold Cuts Prosciutto, Salami, Mortadella, Guanciale

Tajarin with Skate and Bottarga - Hokkaido Skate with Shungiku, Bottarga Tajarin. Tonnarelli alla Pugliese with Shrimp - Tonnarelli with the aroma of paprika, Sakura shrimp, and broccoli in Puglia style. Tagliatelle with Mussels and Radicchio - Chestnut flour tagliatelle with light cream sauce made from mussels from Kombu Mori and radicchio. Tortellini in Broth (+4000) - Tortellini in broth with veal ravioli, served in soup with autumn truffle. Primo piatto del Giorno - Today's first course.

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

Crab Risotto (+3600) Taraba, Watari, and Zuwai crab risotto Risotto Quattro Funghi with four types of mushrooms and Fontina cheese

Limanda in Padella - Pan-fried true sole with girolle mushrooms, Pesce al Vapore in Cocotto - Steamed red snapper with seaweed in a cocotte, Maiale Arrosto - Low-temperature roasted Iwanchu pork with burnt butter mustard sauce, Tagliata di Manzo (+3000) - Wagyu tomosankaku steak with shine muscat and radicchio salad, Piccione Arrosto (+2600) - French roasted squab with 'chive sauce', Cervo Arrosto - Roasted Ezo deer thigh with truffle aroma, Coniglio in Umido - Lightly stewed young rabbit thigh with porcini, Stufato di Cinghiale al Vino Rosso - Red wine stew of wild boar shank with chestnuts

Roasted pear with vanilla gelato, Ricotta cheese and dried fruit cassata with Shine Muscat sauce, Italian chestnut Mont Blanc, Persimmon strudel with grappa gelato, Baked red apple in a cocotte with honey gelato (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.