MARCHÉ GOURMET AOYAMA

This is a salad made with freshly harvested organic vegetables directly sourced from a farm in Fukuoka Prefecture, my hometown (Fukuoka/Nagano). Please enjoy it with a simple dressing of oil and lemon.

A warm appetizer that combines fresh true octopus sourced from Toyosu and coarsely mashed fluffy potatoes, delicious on its own or paired with drinks.

A platter of mortadella, a traditional Bologna ham with pistachios, flavorful salami with fennel seeds, and olives.

This is a luxurious pescatore made with plenty of fresh shellfish sourced from Toyosu.

We use a generous amount of fresh abalone sourced from Toyosu. A rich sauce is made with the steamed abalone's liver, and the tender meat is added at the end, perfectly complementing the unique texture of the abalone with the linguine.

This is an oil-based pasta made with plenty of fragrant Sakura shrimp from Suruga Bay and Seri from Kyoto.

Sakaeya's 9.6mm coarsely ground beef is lightly simmered with a bit of onion and white wine, then finished as an oil-based pasta. While I considered sauces like tomato-based ones, I opted for an oil-based pasta to maximize the texture and flavor of the coarsely ground beef, resulting in a delicious pasta dish.

This is a vongole made with a generous amount of large, fresh asari clams sourced from Toyosu.

We luxuriously used fatty sardines sourced from Toyosu for the pasta. The stems of the fennel are sautéed thoroughly, and plenty of leaves are added. This is an oil pasta where the umami of the sardines has melted into the dish, accented by the fennel.

Fresh true octopus pairs well with a tomato sauce flavored with olives and anchovies.

This is a carbonara made with freshly harvested rich eggs used in cake shops.

We create a rich-flavored sauce by simmering the broth made from the head and bones of the anglerfish with chicken broth, and by using butter and pureed anglerfish liver. The anglerfish fillet is prepared as a meunière to complement this limited-time seasonal pasta.

This is a seasonal pasta available for a limited time, made with fresh shirasu sourced from Toyosu Market, delicious long green onions that are coming into season, and generously used high-quality karasumi.

This is a limited-time seasonal pasta that generously uses domestic matsutake mushrooms sourced from Toyosu and Tsukiji on that day.

This is a limited-time seasonal pasta made abundantly with 5 types of mushrooms from various regions of Japan (hiratake, daikokuhon shimeji, black abalone mushroom, yanagi matsutake, hanabira mushroom).