Cocina Siciliana Prio

A pasta dish that even real Sicilians rave about, with many repeat customers. Red shrimp and pistachio linguine, where the umami of the red shrimp and the nuttiness of the pistachio combine with the finest Italian pasta for an exquisite experience! One bite brings happiness to your mouth. It pairs perfectly with Sicilian rosé wine Poegia or the light Sicilian red wine Norma.

For those who want to try a variety of dishes, this is for you! Nearly 70% of new customers order this carefully prepared assortment of 5 homemade appetizers! A generous selection of vegetables, seafood, and meat. This appetizer will make you want to keep drinking wine right away.

Our restaurant's popular No. 1 Burrata cheese! A creamy cheese filled with fresh cream inside mozzarella cheese! We use a whole one lavishly, so customers can cut it themselves. Enjoy the experience of the cheese oozing out! Due to unstable supply currently, it is a must-try if it is on the menu.

A winter delicacy from Hokuriku! Kōbako Crab. The sweet meat and the popping eggs are irresistible! Reservation is a must. Please enjoy the winter flavors! Available from mid-November to December.

The most popular meat dish!! This is a must-try beef for meat lovers, featuring the loin of selected domestic beef grilled to a fragrant and juicy perfection. Enjoy the rich flavor of lean meat with Hokkaido's Shihoro beef, paired with the rich red wine Nero d'Avola from Sicily.

A dish featuring a whole seasonal fresh fish simmered daily, sent from Toyosu! A simple yet Sicilian dish that enhances the flavor of the ingredients. Please enjoy the soup to the fullest! This pairs perfectly with Sicilian white wine Grillo or Catarratto!

Our shop's most popular dessert, No. 1! Please enjoy the rich flavor of pistachio. The authentic pistachio that is hard to find at other shops is sure to make you want to repeat. It pairs perfectly with Sicilian dessert wine.

The autumn tiramisu is made with Japanese chestnuts from Kasama, Ibaraki, which is famous for its chestnuts. The flavor of the Japanese chestnuts combined with the accent of Italian marron glacé creates a captivating taste.

The first dessert I learned from the signora during my training in Sicily. This cake, made without wheat flour and finished with almond flour, is moist and has a nostalgic touch. It is a dessert filled with the chef's memories.