TRATTORIA GANZO

This is a classic dish. The pork cheek meat, braised in red wine until tender and flaky, is finished with a fragrant grilling.

This soft conger eel dish, carefully prepared, is a classic dish. The presentation and sauce change with the seasons.

This dish features winter vegetables from Rome, Italy, known as puntarelle. The cod is prepared into a smooth cream, and it is combined with a salad of puntarelle dressed in an anchovy vinaigrette.

A summer specialty. This dish is available during the very short peak season of summer. It is generously topped with saltwater sea urchin. Prepared simply with few ingredients. The price is an additional 1500 to 2000 yen per person (varies depending on the supply).

This is a specialty pasta, an original dish from the restaurant Da Tonino in Tuscany, Italy. It was taught to me when I had the opportunity to work at Tonino, featuring bacon, herbs, tomato cream sauce, and pasta that can be long or short. Currently, it is prepared with penne.

This is a spring specialty. We use plenty of plump Toyama firefly squid, paying attention to freshness, and combine it with dried tomatoes. We also include mountain vegetables and artichokes. I believe even those who are not fond of the aroma of firefly squid will enjoy this dish.

A classic specialty, this traditional Italian dish features tender, falling-apart shoulder meat simmered with melted sinew and fat, served in a tomato sauce that has softened acidity and rich umami.