Casa Vinitaria

A rich and enchanting white wine made from the Garganega grape variety with enhanced sweetness from the Veneto region. It features layered aromas of yellow peach, cinnamon, vanilla, and acacia honey, leading to a soft and sensual finish. It elegantly envelops the umami and sweetness of the foie gras, creating a harmony where the dish and wine blend together. ◆ Price includes tax, service charge of 10% extra 6500 yen ◆ Glass of wine includes tax, service charge of 10% extra 2600 yen *Menu changes every month. *Prices vary by season. *Image is for illustration purposes.

* House Bagna Cauda seasonal vegetables Bagna Cauda Casa Vinitaria style sauce or Gorgonzola cheese sauce 4500 yen (including tax, service charge 10% extra) Vegetable Cocotte each 1200 yen (including tax, service charge 10% extra) Legumes (10min) Edamame Peppers (10min) Manjanji chili Corn (10min) Corn Eggplant (20min) Red eggplant Ishikawa potato (40min) Ishikawa potato Carrot (50min) Carrot Lotus root (50min) Lotus root

Carpaccio of the Day, Cold Octopus Stew with Grilled Eggplant Purée, Fried 'Hamo' with Semolina Flour, Fried Matsutake Mushrooms and Clams with Sudachi Aroma, Abalone and Girolle Mushrooms Sautéed (+2000), Salad of Burrata and Shrimp with Fried White Shrimp and Burrata Cheese, Tomato Cacciatore Sauce, Figs and Truffle (+2000) with Figs, Prosciutto, Buckwheat Galette, and Truffle Gelato, Pajata with Beef Offal and Manzanilla Peppers, Baked Scamorza Cheese, Mixed Cold Cuts including Prosciutto, Salami, Mortadella, and Guanciale

Cold Tagliolini with Shrimp and Bottarga, Busiati with Flower Crab Arrabbiata, Olive Leaf Shaped Pasta with Sea Urchin from Hokkaido and Pistachio in Trapani Style, Tagliatelle with Summer Porcini (+2000), Today's First Course

We will prepare it in your preferred amount. (Spaghetti) 30g 1200 ◇ 60g 2200 ◇ 100g 2600

Risotto with "Ayu" sweetfish and summer vegetables, smoked aroma. Corn Risotto with Duck Liver and Truffle (+2600) Corn Risotto served with Pan-Seared Foie Gras and Summer Truffle.

Tagliata di Pesce Spada - Swordfish tagliata, rare style, with fennel and orange salad. Anguilla al Forno (+2400) - Grilled eel with red wine sauce and summer truffle. Maiale Arrosto - Roasted Kagoshima black pork shoulder with grape sauce. Manzo Arrosto (+3000) - Roasted red beef sirloin with wild herbs and dukkah spices. Anatra Arrosto - Roasted Hungarian duck breast with sherry vinegar and new burdock sauce. Cervo alla Griglia - Grilled summer deer loin with balsamic and rosemary aroma. Stufato d'Agnello - Braised lamb spare ribs served with couscous.

Pear and Japanese pear in a macedonia style with lime sorbet and gin aroma, Uva pistachio bianco mangiare with giant grape sorbet, jasmine foam, Cocomero watermelon zuppa inglese, Cioccolata chocolate and nut tart with truffle gelato, Fichi fig baked in a cocotte with lemongrass sorbet (please wait about 15 minutes)

Parmigiano Reggiano / Hard Cow Emilia-Romagna sweet and fragrant with a deep flavor. 'The King of Italian Cheese' Occelli al Barolo / Semi Hard Blend Piemonte aged with Barolo grape pomace, known as 'Drunken Cheese' Taleggio / Wash Cow Lombardia creamy with a deep flavor, a wash type Robiola di Capra / White Mold Goat Milk Lombardia gentle aroma of goat milk, a chevre type Crutin / Hard Blend Piemonte (+300) a luxurious cheese mixed with black truffle from selected milk. Gorgonzola / Blue Cow Lombardia gently mellow Gorgonzola.