Osteria Gioia

A dish that can only be tasted on that day

The type of fish changes every morning based on the seasonal catch, primarily local fish. The image shows carpaccio made with Usuhahagi, served with field vegetables.

Vegetables from our own farm are always included. The image shows Romanesco broccoli.

In Italy, coppas are sold at delicatessens and butcher shops. Our shop makes it in-house. It is an aspic made from various gelatinous parts of pork, with lemon zest as an accent. It is refreshing and a dish that becomes addictive.

We make the sausage from scratch. The garden herbs include sage, thyme, and rosemary, and the side dishes feature seasonal vegetables.

Homegrown Nanohana is available only in winter

From July to the end of September, we harvest five types of tomatoes from our own farm in the morning and use them for that day's lunch.

January to February is the delicious season for broccoli.

The main dish is always served with a generous side of homegrown outdoor vegetables. The image includes iris snow turnip, wasabi greens, broccoli, carrots, etc.

The ingredients are carefully selected. It has no peculiar taste and is low in fat. This is a healthy dish available only in winter.

We use carefully selected pork shoulder, and the side dish consists of seasonal harvested vegetables. Enjoy what we have for that day!

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