Kurima di Toscana

Spumante 2,200 yen, white wine and red wine each 1,320 yen are available. We have a selection focused on Tuscan wines.

3 types for 4,400 yen, totaling about 330ml; 5 types for 7,700 yen, totaling about 500ml. We provide glasses selected by our sommelier to match the day's dishes.

3 types 7,700 yen total approximately 330ml 5 types 12,100 yen total approximately 500ml We provide glasses selected by the sommelier to match the day's dishes.

Francicorta / Franciacorta Glass 2,200 yen Bottle 13,200 yen

Italian craft beer 330ml from 1,430 yen

Non-alcoholic sparkling wine 1,540 yen, homemade ginger-lemon 1,430 yen, Nagawa fruit juice grape juice 1,320 yen, Aomori prefecture apple juice 880 yen, Sicilian blood orange juice 880 yen, black oolong tea 660 yen

Acqua Panna still 1L 1,320 yen Sanpellegrino sparkling 1L 1,320 yen

Chef's Special Course Filato (Example Menu for a Day) ● Inizio (The First Plate) Hokkaido Scallop, Livorno Style Chiba New Potatoes Saitama Fava Beans ● Antipasto (Appetizer) Oita Sweetlip Yachimata Daikon Early Summer Vegetables ● Primo Piatto (Pasta) Tagliolini Sagami Bay Sakura Shrimp Aomori Yam Udo ● Primo Piatto (Pasta) Newdi Pomarola Sauce Aomori Hime Take ● Secondo Piatto (Main Dish) Australian Veal Nagasaki Island New Satoimo Salsa Miyazaki Sadowara Eggplant ● Dolce Bianco Manger Mojito Style Jelly Peach Campari Sorbet ● Caffè & Pasticcini Coffee and Small Sweets (Homemade Bread is served at the table.)

Chef's special course Sole (example menu for a day) ● Inizio (the first dish) Chiba local clams Chiba new potatoes Saitama fava beans ● Antipasto (cold appetizer) Oita kinmedai Yachimata radish early summer vegetables ● Primo Piatto (pasta dish) Tagliolini Hokkaido surf clams Livorno style Aomori mountain udo ● Primo Piatto (pasta dish) New di Pomarola sauce Aomori hime bamboo ● Secondo Piatto (main dish) Ogasawara green sea turtle lampredotto Germany white asparagus ● Secondo Piatto (main dish) New Zealand veal Nagashima new taro Italy summer truffle ● Dolce (dessert) Bianco mangiare mojito-style jelly peach campari sorbet ● Caffè & Pasticcini Caffè small sweets (homemade bread is served at the table.)

Chef's choice course Ambrosio (example menu for a day) ● Inizio (the first dish) Hokkaido turban shell, Livorno style, Chiba new potatoes, Saitama fava beans ● Antipasto (appetizer) Oita sweetlip, Yachimata radish, Aomori water eggplant & bracken ● Primo piatto (pasta dish) Tagliolini, sakura shrimp, baby cuttlefish, Aomori mountain udo ● Primo piatto (pasta dish) Tortelli patate, lamb sausage, France wild asparagus ● Secondo piatto (main dish) Ogasawara green sea turtle, lampredotto, Aomori princess bamboo ● Secondo piatto (main dish) Aomori northern natural beef, Nagasaki new taro, Italy summer truffle ● Dolce (dessert) Bianco mangiare, mojito-style jelly, peach Campari sorbet ● Caffè & pasticcini, coffee, small sweets (homemade bread is served at the table).

Chef's choice course Excellence (Example menu for a certain day) ● Inizio (The first dish) Hokkaido Turban shell in Livorno style Chiba new potatoes Saitama fava beans ● Antipasto (Appetizer) Oita Japanese sea bream Yachimata radishes Early summer vegetables ● Primo Piatto (Pasta dish) Tagliolini Canadian lobster Aomori mountain udo ● Primo Piatto (Pasta dish) Newdi lamb sausage Aomori princess bamboo ● Secondo Piatto (Main dish) Ogasawara green sea turtle Lampredotto Germany white asparagus ● Secondo Piatto (Main dish) Aomori northern natural beef Nagasaki new taro Italy summer truffle ● Dolce (Dessert) Bianco mangiare Mojito-style jelly Peach Campari sorbet ● Coffee & Pastries Coffee small sweets (Homemade bread is served at the table.)