Esselunga

The basic ingredients of the dishes are domestic organic or pesticide-free ingredients. We use pesticide-free or organic domestic aromatic vegetables such as carrots, onions, and garlic. We use carefully selected pasta from Italy. We select traditional pasta made with natural water from national parks and pasta made by organic cooperatives. For making tomato sauce commonly used in Italian cuisine, we also use canned organic tomatoes from Italy. Although sourcing takes more time and effort compared to commercial ingredients, we strive daily to provide our customers with safe and delicious meals.

We only use additive-free seasonings. We take responsibility for all ingredients and cook them with care. The seasonings we use are carefully selected to ensure that the natural flavors of the ingredients can be fully appreciated. Taking responsibility for the ingredients means having a deep understanding of them. We deepen our understanding of the ingredients by listening to the voices and opinions of the producers, and we prepare them for our customers. Sometimes, we travel to the production areas to directly procure ingredients or gather fresh information from the local area. We also use some interesting seasonings and ingredients from the rural areas of Japan. We do not use any pre-made seasonings or ingredients at all, as the cooking methods change daily depending on the season, region, and climate.

・Freshest catch from Sagami Bay, on-board live fish carpaccio 1500 yen・Marinated Sazima octopus, simply seasoned with salt, lemon, and olive oil 1200 yen・Seasonal colorful bagna cauda with Saikyo miso garlic sauce 1500 yen・Bruschetta with ricotta cheese and seasonal fruits, drizzled with organic honey 900 yen・Kamakura vegetable green salad 800 yen・Homemade prosciutto cotto Kamakura morning salad 1300 yen・Warm or cold caprese with fruit tomatoes, burrata cheese, and basil 1500 yen・Today's organic vegetable soup from SHO Farm in Yokosuka 900 yen・Fried wild vegetables of spring from Mr. Urakami at Amagi Natural Store, Izu Peninsula 1800 yen・Assorted freshly sliced prosciutto 1500 yen・Marinated olives grown without pesticides 800 yen・Veal tripe stewed in tomato sauce with grilled cheese style 1200 yen・Cheeses from around the world [Cheese list available] starting from 800 yen・Natural yeast bread from Lumiere de Bae 500 yen

• Herb fresh sausage (Salsiccia) with garlic and fresh tomato 1400 yen • Hokkaido cod milt and green onion creamy pasta 1600 yen • Aglio e Olio with plenty of Sicilian bottarga 1400 yen • Carbonara without cream using strong eggs and cheese from the Life Farming Research Association, with pork cheek 1600 yen • Amatriciana with guanciale bacon and tomato sauce 1400 yen • Fava beans and sheep cheese, Cacio e Pepe 1500 yen • Seafood (shellfish, shrimp, squid, etc.) pescatore 1800 yen • Italian-style hand-cut meat bolognese with chunks 1800 yen • Simple is best, Peperoncino 1200 yen • Simple is best, tomato spaghetti 1200 yen • Homemade gnocchi prepared in various ways 1400 yen • Today's chef's choice risotto 2200 yen

Today's vegetable dish - a mix roast of vegetables that is safe and secure for vegans, served with brown rice sweet sake sauce for 2000 yen. Today's meat dish starts from 2000 yen - grilled steak of rare beef cut called Ichibo, aged balsamic vinegar for 12 years; certified Yamagata pork shoulder block roast with fresh tomato herb sauce; crispy roast Kumano free-range chicken from Mie Prefecture with leaf chili miso; roasted Ezo deer with classic red wine sauce; and ossobuco, braised veal shank with bone cut into rounds. Today's fish dish starts from 2000 yen - roasted sea bass; houbou fish in aquapazza; local fish zuppa di pesce; grilled seafood pesce, etc...

・Cassata with nuts and dried fruits 900 yen ・Apple and sweet potato tart 1000 yen ・Yogurt mousse with berry macedonia sauce 1000 yen ・Reconstructed tiramisu 1200 yen ・Affogato 800 yen ・Gelato assorted 600 yen

Chevrotin A.O.P is a cheese raised in the mountains, washed with brine on the surface, offering a soft and plump texture along with the richness of goat's milk. It is produced in limited quantities from spring to early autumn. The Sel Sur Cher A.O.P is dusted with poplar charcoal, providing a light acidity and saltiness. It is a delicate and very mild cheese that is easy to eat. Handmade cheese from the tea mill mountain in the Nasu Highlands, it is a representative chevre of Japan, also used in JAL First Class. It has little odor and spreads a gentle flavor of milk. Limited production from May to November.

Camembert from Normandy A.O.P is a raw milk cheese produced year-round in the warm and humid region of Normandy. Its umami flavor spreads gently. The only A.O.P heart-shaped white mold cheese made from high-quality milk from North Normandy is Camembert de Neuchâtel. It originated from a woman who fell in love with an English soldier during the Hundred Years' War and handmade it with her feelings. The taste is rich. It is made with Delice de Bourgogne cream, making it easy to eat and elegant. Its refreshing nature pairs excellently with wine. Bianco Marso is an Italian white mold cheese from Veneto. It has no strong flavor and a mild taste, giving a light impression. It is delicious whether drizzled with honey or topped with black pepper and olive oil. Brie de Meaux has a smooth melt-in-the-mouth texture. The rich aroma and depth of the milk spread throughout the mouth. This cheese pairs well with anyone and any wine.

Epoisses with a creamy texture and rich flavor. A cheese from Burgundy that allows you to enjoy the richness of milk. It has been aged. Finished with high-quality marc. Made by the priest (curé) of the village of Nantes downstream of the Loire River. It has a yellowish surface and a firm, elastic texture. Washed with salt from Guérande. Taleggio D.O.P is a washed cheese from Lombardy, Northern Italy. It is characterized by its creamy and gentle acidity. Pairs well with fruity and light wines. Cheese washed with a distillate of mirabelle plums from the Mirabelle Lorraine region. The surface is slightly orange due to annatto. The aroma is stimulating, but the taste is rich and becomes more substantial as it ages. Maroilles A.O.P is an exciting cheese with over a thousand years of history. The surface, washed multiple times with brine, is protected by its aroma and stickiness. Once you try it, you'll be hooked.

Gorgonzola Piccante D.O.P is a spicy Gorgonzola. Its sharp flavor is perfect for cooking, but it is also excellent on its own. It is one of the world's three great cheeses from Northern Italy. Del Valle Oha is a blue cheese made in the lush northern region of Spain. It is rich and creamy, characterized by a rounded impression and the sweetness of milk. It is an easy-to-eat blue cheese made in the 'last unexplored area of the Iberian Peninsula.' Bleu de Basque is a traditional blue cheese made from sheep's milk in the Basque region of France. The milk from mountain-raised sheep melts gently in the mouth. It is a semi-hard cheese with a moderate salt content. Fourme d'Ambert A.O.P is a blue cheese made from carefully selected high-quality milk from the Auvergne region of France. It has a moist texture, with a rounded saltiness and a pleasant balance of milk sweetness and the slight bitterness of blue mold. Roquefort Yves Comb A.O.P is produced by one of the few remaining artisans who adhere to traditional methods. It is the only cheese among the three great cheeses made from sheep's milk. The blue mold is delicate, allowing you to enjoy the rich deliciousness and depth of the milk. It is aged for six months in caves that spread beneath the village. Stilton is a cheese with a honey-like sweetness, rounded saltiness, and a blend of blue bitterness, considered one of the world's three great blues, produced in Nottinghamshire. It pairs well with sweet wines, rich red wines, and beer.

Asiago Stravevecchio D.O.P is a hard cheese representing Northern Italy. It is shipped after aging for more than 15 months. It has a splendid aroma and a rich flavor that spreads in the mouth as you chew. It pairs well with red wine and can also be grated for cooking. Appenzeller Extra Black Label is a cheese made from Swiss milk that has an unexpected richness. When sliced as thinly as possible, it releases an almond-like flavor. Aged for 6 months. Ossau-Iraty A.O.P is a semi-hard cheese made from sheep's milk from the French Pyrenees. Ossau means valley, and Iraty means forest. It leaves a fruity aroma and honey-like sweetness in the mouth. Comté A.O.P is a hard cheese made in the village of Comté in the Jura Mountains of Eastern France. Compared to other cheeses, it has less moisture and a rich flavor. The natural amino acids create a strong umami that remains in the texture. Fontina D.O.P is a representative cheese from Northern Italy made from the milk of summer-pastured cows. It is also used in the Italian version of cheese fondue. It has a higher fat content, making it easy to eat and enjoyable for everyone. Montasio D.O.P is a hard cheese made in Friuli, Northern Italy. It has been produced in monasteries since the 13th century. It has an aftertaste of aged fruits. Eufolio Sheep Milk Gouda is a sheep cheese made near the Wadden Sea in North Holland. The sheep graze on mineral-rich pastures due to the salty sea breeze. It is highly nutritious with nutty flavors and a taste reminiscent of salted caramel.

3 pairings of drinks to match with meals including sparkling

5 pairings for meals including sparkling

If you have any requests, we will consult with you.

・Natural Chianti Classico directly purchased from Italy. It can only be enjoyed in Japan at ESSELUNGA. It pairs perfectly with Tuscan local cuisine. ・As the seasonal ingredients change, the wine list will also gradually evolve. We strive to create a wine list that complements the ingredients and cooking methods of the moment, whether natural or traditional. ・We can also provide wines by the glass to enhance the enjoyment of your ordered dishes. There may be wines not listed that are available by the bottle, so please ask the staff for more details.

Today's sparkling wine from 1000 yen

Panassio Bombino Bianco 800 yen Today's white wine various types from 850 yen

Candyare Chianti Classico 890 yen Today's red wine various types from 900 yen

Candyare Rosato 800 yen

Various types of bottled wine

Various types of bottled wine

From 850 yen