LA FIORITA
ラ フィオリータ
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Ultime informazioni
A trattoria where you can enjoy authentic Italian regional cuisine
valutazione
Recensioni
menù
(Reservations required 2-3 days in advance) Course using seasonal ingredients
Enjoy a colorful variety of vegetables made with various types of vegetables. Yoro Research vegetables are also used!
Homemade appetizers with a focus on marinated items. Consists of 6-8 varieties including meat, seafood, and vegetables.
A salad with flavorful raw mushrooms that even those who are not good with mushrooms can eat, and delicious arugula. Due to no arugula harvest from the end of December to the end of March, it is on break.
(Prices may vary depending on the ingredients. There may be times when it is not available.)
Imported from Italy. Enjoy the milky flavor and softness. Add prosciutto for an additional ¥880. Would you like to have it together?
We also offer rare cheeses. Always 6-8 types available = Made in Italy
Available only when in season from autumn to early spring
Various origins as Italian products are not available.
From late October to around spring
In summer, melon, mango; in autumn, black figs from Sado Island, persimmons from Gifu Prefecture, etc.
(Add ¥330 for homemade gnocchi)
(Tomato sauce with anchovies, capers, and black olives)
(Salami, onion, Pecorino cheese in tomato sauce)
(Add ¥330 for homemade gnocchi)
(Add ¥330 for homemade gnocchi)
Market price. Seasonal menu
Fresh Porcini mushrooms from the EU.
Made with rice from Italy
Pumpkin and Salsiccia. Chestnut and Mushroom. Seafood Tomato, etc.
Early summer Genoa style (homemade basil pesto and zucchini) Autumn to Spring Bologna style (Bolognese)
(Price may vary depending on the ingredients)
Ryukyu Koubuta from Okinawa, Italian pork, etc.
From autumn to early spring, dishes with Ezo deer and wild boar are available.
(Vanilla/Pistachio/Seasonal Gelato)
(Vanilla ice cream topped with espresso)
Homemade desserts such as pumpkin cheesecake, fig pound cake cannoli, semifreddo, etc. are available on the blackboard.
(Reservations required 2-3 days in advance) Course using seasonal ingredients
We have a variety of local beers available. Seasonal limited black beer made with oysters from Rikuzentakata, sansho, and more.
We have over 30 varieties of red and white wines in stock at all times, sourced from various regions and grape varieties. Please consult us for your preferences and price range. (From ¥3,300)
Enjoy a colorful variety of vegetables made with different types of vegetables. Also featuring Yoro Research vegetables!
Homemade appetizers mainly featuring marinated items. Always 6-8 varieties including meat, seafood, and vegetables.
A salad made with flavorful raw mushrooms and delicious arugula, suitable even for those who dislike mushrooms. There will be no arugula harvest from the end of December to the end of March, so it will be on break during that time.
(Prices may vary depending on the supply. There may be times when it is not available.)
Air-freighted from Italy. Enjoy the milky flavor and softness. We can also provide it with prosciutto for an additional ¥880. How about having it together?
We also have rare cheeses available. Always 6 to 8 varieties = Italian
Available only from autumn to early spring when in stock
Due to the unavailability of Italian products, the origins vary.
From the end of October to around spring
In summer, melon and mango; in autumn, black figs from Sado Island and Fuyu persimmons from Gifu Prefecture, among others.
(Add ¥330 for homemade gnocchi)
(Tomato sauce with anchovies, capers, and black olives)
(Tomato sauce with pork cheek salami, onions, and pecorino cheese)
(Add ¥330 for homemade gnocchi)
(Add ¥330 for homemade gnocchi)
Market price. Seasonal menu
Fresh porcini from the EU.
Made with Italian rice
Pumpkin and sausage. Chestnuts and mushrooms. Seafood with tomato, etc.
Early summer - Genoese style (homemade basil pesto and zucchini) Autumn to spring - Bolognese style (Bolognese sauce)
(Prices may vary depending on the supply)
Okinawa-produced Ryukyu pork, Italian pork, etc.
From autumn to early spring, dishes made with Ezo deer and wild boar are available.
(Vanilla / Pistachio / Seasonal Gelato)
(Vanilla ice cream topped with espresso)
Homemade dolce such as pumpkin cheesecake, fig pound cake cannoli, and semifreddo are available on the blackboard.
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