Amimekirin

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Slow-roasted porchetta served with cabbage inspired by sauerkraut

Mini lamb hamburgers cooked slowly in tomato sauce for easy eating. Finished with Parmigiano cheese for added richness.

A tender firefly squid with a spicy accent that you wouldn't imagine from its jet-black appearance

Tripe is carefully boiled three times and gently simmered with tomatoes.

Finely processed white liver made into a paste and served with baguette

Mixed with olives and sun-dried tomatoes, enhanced with bacon for richness. Topped with a warm egg for a creamy finish.

Added rosemary and confit at low temperature

Plenty of spices with plenty of cilantro

A simple dish cooked with plenty of vegetables in tomato sauce

We have prepared a dish of large clams from Akkeshi and black sea bream in aquapazza style.

We put a meaty chili con carne on a generous portion of potatoes. Please share and enjoy with everyone.

Plenty of bacon with the sweetness of onions, the acidity of tomatoes, all mixed with a half-cooked egg

Large shiitake and maitake mushrooms served with karasumi and chili mayo

Garlic oil and butter enhanced with the acidity of balsamic and the savory aroma of soy sauce

Simple salad with capers and oregano

Handmade fresh fettuccine with rich carbonara sauce

Quattro with +2 cheeses. Perfect for wine pairing

Marinated oysters with herbs

Made with Basmati rice, this dish is light and flavorful with a good amount of spices.

We made our fish into boiled whitebait. An original dish you won't find anywhere else.

Quite spicy with a generous amount of sansho pepper

Classic appetizer. Start with