La Rosetta Morioka

A hard cheese representative of Italy, known as the king of cheeses, it has a rich flavor! When mixed with risotto, you can enjoy a milky and rich taste.

Since Parmesan has very little moisture, it is combined with plenty of cream sauce to create a moist and creamy sauce that highlights the cheese's natural flavor!

A platter featuring three popular cheeses: Gorgonzola, smoked cheese, and Camembert!

Uses 8 types of beef offal, including beef tripe, honeycomb tripe, and small intestine

The surface of the thigh meat is seared and finished with hot herb oil.

A classic izakaya menu item arranged in Italian style

Together with ajillo or cheese.

Jamón Serrano is made from the hind leg of white pigs, which is partially salted and then dried and aged. It has a strong salty flavor and a slightly firmer texture compared to prosciutto, making it quite satisfying to eat. Half 50g...900 yen Full 100g...1,700 yen

Fresh large oysters from Hiroshima Prefecture, prepared under low temperature and pressure for a fluffy finish. Please enjoy these domestically sourced oysters with a strong sweetness! 1 piece

Prepared as carpaccio with kecch sauce made from tomatoes, garlic, and olive oil

The garlic-infused roast pork is large, tender, and juicy.

Grilled rump, which is relatively tender among red meats, on a hot plate

By braising with orange, a very fruity spare rib is completed.

A representative dish from Milan, fried with little oil

Enjoy a simply delicious chicken grill finished with lemon butter sauce.

A simple carpaccio made with octopus and black olives

Creamy croquette served with homemade tomato sauce

A crispy and fluffy batter made with beer

Instantly marinated with salt koji.

Classic Italian Caprese

Fried bread eaten at Italian festivals and events

Whole cucumber pickles! The ginger adds a refreshing touch.

Freshly fried gnocchi and sausage coated in cheese

Perfect with beer♪

Perfect as a companion for wine

First of all, this!

Using fresh pasta from Awaji Island, characterized by its egg-shaped cross-section, elasticity, and good bite. Made with salt from Ako, Hyogo Prefecture, and pure water that enhances its firmness and stickiness. Enjoy this additive-free fresh pasta that allows you to savor the flavor and elasticity of the noodles!

Pasta with tomato sauce made with pancetta, basil, and cheese.

A sauce that has not changed since the open, with Madeira wine as a secret ingredient

A luxurious pasta with shrimp, scallops, clams, and plenty of mussels.

A rich cream sauce made with 100% fresh cream, particularly focused on dairy fat.

A dish for garlic lovers, generously made with domestic garlic.

Bongole Bianco made with plenty of clam broth

The homemade Bolognese has a perfect balance of umami and sweetness.

The golden combination of eggplant and bacon in tomato sauce

Pasta finished with rich lobster broth and fresh cream

Standard salad with seasonal vegetables and garlic dressing

The dough is slowly fermented at low temperatures. The tomato sauce uses only salt to blend two types of tomatoes for a delicious tomato flavor! Creamy mozzarella is used and baked all at once! By not taking too much time, it results in a crispy outside and fluffy inside, creating a Neapolitan pizza!

Tomato sauce, basil, mozzarella

Tomato sauce, garlic, anchovy, oregano

Tomato sauce, Italian salami, olives, mozzarella

Tomato sauce, egg, bacon, asparagus, mozzarella

Tomato sauce, prosciutto, arugula

Meat sauce, mozzarella, eggplant

Gorgonzola, smoked cheese, Camembert, cheddar, mozzarella

Gorgonzola, honey, mozzarella

Refreshing sorbet made from juicy cassis

A slightly bitter gelato that pairs well with tiramisu

A combination of warm chocolate and gelato

A table charge of 330 yen per person will be applied.