Campoferice

A traditional Roman pasta finished with cheese and black pepper, combined with aromatic porcini mushrooms.

Neapolitan pizza style baked in a wood-fired oven in Naples, with thorough quality control, fermentation time, high hydration, and long aging for a chewy dough. 1. Commitment to the oven... Baked at high temperatures of 450°C in a pizza oven established and built by the renowned Neapolitan craftsman Stefano Ferrara, resulting in a crispy exterior and chewy interior. 2. Commitment to the dough... 100% using Caputo brand pizza flour from Italy, and sea salt from Sicily, Italy. A small amount of fresh yeast (beer yeast) enhances the flavor through over 8 hours of low-temperature fermentation! 3. Commitment to baking... With the experience and skills of the pizza-making staff, the dough is stretched and spread using only the basic techniques of Neapolitan pizza without stressing it, then placed in the oven, where the aroma and flavor from hardwoods like oak and beech enhance the deliciousness!

Characterized by a light texture due to high hydration and long fermentation, with a fluffy, airy high crust. The ingredients and baking methods are flexible, resulting in a modern pizza that pursues artistic appearance and individuality.

The flavorful loin meat is cooked at low temperature to achieve a moist and tender texture. It is seasoned with a shallot dressing based on balsamic vinegar and generously topped with Parmesan cheese.

For 2 people or more

Set of 4: Plain, Herb, Coarse Ground, Chorizo

Parmesan, Gorgonzola, Camembert, Boursin Garlic

A hearty Caesar salad combining the savory flavor of homemade pancetta and the richness of a soft-boiled egg on grilled romaine lettuce.

Half 900 yen/Full 1,400 yen

Crispy fried chicken wings finished with Agro Dolce, a dish with a harmonious blend of sweetness and acidity, creating a lingering flavor.

Steamed to perfection with homemade seafood broth (fumet de poisson), white wine, butter, Mediterranean sea bream, Rokko champignon, and tomatoes. The broth is reduced to create a concentrated sauce that captures the umami of all the ingredients. Half ¥1,550

Grilled Mita pork finished with a refreshing sauce made with tomatoes, champignons, white wine, and herbs.

The beef cheek of black wagyu, marinated for three days in aromatic vegetables and red wine, is slowly cooked for five hours until tender.

This pasta features the seasonal flavor of sanma in autumn, enhanced by the umami of autumn mushrooms and the crunchiness of Himeji lotus root.

This pasta features autumn salmon and spinach combined with the rich creaminess of fresh cream in a special tomato sauce made by Campofelice. *Using tagliatelle.

A traditional Roman pasta finished with cheese and black pepper, combined with aromatic porcini mushrooms.

Slowly simmered black Wagyu beef with red wine and beef stock, finished with a rich aroma and deep umami, Bologna style ragu.

For one person, free; for two or more people, ¥300. If you have any other requests, please consult with us.

This is a selection of wines that pair well with the season and dishes. Prices start from ¥900.