Osteria Tutto Sole

Suntory Premium Malt

Bacardi + Ginger Ale

Sicilian mandarin orange + spumante

Cantine Del Re Cuvee Brut NV

White, red, rosé wines are available to suit the season and ingredients. Please feel free to ask the staff for the current selection. Prices range from 700 yen.

A reputable winery known for its CEVICO / Emiglia Romagna Lambrusco. It offers a charming taste with a hint of fruitiness. When at Tuttosole, start with a glass or bottle of this.

When you take a sip, you can imagine the beautiful panorama of the vineyards that have built a long tradition and history in Castel Faglia, Lombardy.

A wine made from San Marzano / Puglia indigenous varieties, with a dry and refreshing impression. It makes you feel like you want to keep drinking it while bathing in the sea breeze on the terrace at dusk.

Cave de onze communes/Valle d’Aosta Matured nuances of ripe green apple and sweet Asian pear, with a rich flavor of white fruits. A Chardonnay for winter with abundant umami and a moderate volume.

CantinaTollo / Abruzzo Trebbiano aged in barrels. The toasty aroma from the barrel is pleasant, with nuances of roasted almonds and caramel. It has depth and a glossy texture, adding color to various dishes.

Fattoria Mantellassi/ Toscana Beautiful golden color. The toasty notes of vanilla and caramel from barrel aging elegantly linger on the finish. It has a perfect balance of richness and transparency, showcasing the potential of Vermentino.

A soft and easy-drinking wine made from the indigenous variety of San Marzano / Puglia, perfect for pairing with various dishes. This is the house wine of Tuttosole that won't tire your palate.

Andrea and Stefano Botto/ Piemonte A bright and gentle red wine with a softness. Unusually for Barbera in this region, it has a mild acidity and a rounded finish. It is a versatile wine that goes well with a variety of dishes and complements meals.

A wonderful Chianti Classico that fully expresses the excellence of the Rocca Guicciarda vineyard by BARONE RICASOLI in Tuscany. It combines strength with softness, and exudes a sensual aroma from the glass.

An elegant and beautiful wine that evokes the beautiful hills of Montalcino in Tuscany. It overflows with elegance and aroma, enveloping you in a high-quality experience that will make you smile involuntarily.

Tenuta La Viola / A small family-run winery in the village of Bertinoro in Emilia-Romagna, where they dedicate themselves day and night to the cultivation of high-quality Sangiovese. This rare wine can be considered the culmination of their efforts, capturing the essence and flavor they aim to express through Sangiovese.

Fuji Premium Sparkling 300ml

Wilkinson Sweet

Sicilian Mandarin Orange Juice

Hitachino Nest Beer Non Ale

Sicilian Mandarin Orange + Tonic Water

Passion fruit syrup + soda

Iced tea + peach syrup + tonic water

Plenty of hot and fragrant chicken liver paste on a hot bruschetta, a traditional dish from the central Italian region of Tuscany

Salted cod and mashed potatoes paste. There are various recipes mainly from Northern Italy, and this is a typical dish from Veneto region.

A Sicilian classic dish that is essential in this season

A salad of white kidney beans (cannellini) commonly eaten in various regions of Italy, marinated in a generous amount of herb-infused oil for a rich flavor.

Sardines are a fairly important ingredient in Italian cuisine, and this marinated sardine dish goes well with bread without using vinegar, offering a straightforward taste.

Cicciori is a type of pressed ham made from pork, similar to a terrine, found in various regions of Italy. This recipe is from Friuli.

Assortment of traditional dishes from various regions of Italy, ranging from Northern to Southern Italy

With the trend of Japanese cuisine such as sushi, it seems that in the central areas of Italy, people have become more accepting of eating raw fish without resistance. We offer seasonal fresh fish.

Traditional way of eating Parma ham in the Emilia-Romagna region of central Italy

Originally made with leftovers of mozzarella cheese, this specialty from the southern Italian region of Puglia has become a globally popular product due to the development of its distribution.

A Tuscan dish from the San Miniato region in Pisa province, where a whole rabbit is used and various parts are eaten. There are also festivals for this dish, which is flavored with European spices and herbs, resulting in a spicy taste.

One of the raw meat dishes eaten in the area from northern Italy's Piedmont region to the Veneto region

A rare Italian fish soup that is strained. A traditional dish from the Liguria region near Marseille.

A traditional Sicilian dish. There are various recipes, but this type does not include raisins.

Spaghetti with plenty of bottarga on asari clams that crossed from Japan to Italy, paired with wine

Crudaiolo means fresh sauce, serving hot pasta mixed with cold sauce, this preparation is from Calabria

Ravioli cheese and spinach from Trentino-Alto Adige in northern Italy are a classic and nostalgic taste of Italy

A classic dish from the Veneto region of Italy, known worldwide for its unique flavor.

Now a staple, this is a traditional dish from Naples in southern Italy. It is one of the fisherman dishes found in fishing ports across Italy.

A simple grill using pork shoulder loin, which is one of the most important ingredients in Italy.

A stew made from lamb shank, enjoyed in various regions. Prepared in Sicilian style.

A representative Florentine steak using tender Wagyu Ranichi, served with salsa verde and lemon to taste

A dish even closer to the original form of Milan's Cassoeula. Goose meat is a lean red meat with a flavor similar to duck meat, commonly used as a raw material for foie gras.

A famous dessert from the Veneto region of Italy, with a traditional flavor rich in mascarpone

A spicy custard dessert found in Italy, particularly in the central region of Emilia-Romagna.

Italy is a treasure trove of gelato, offering various flavors.

A local dish from the Tuscany region of central Italy, generously served on hot, crispy bruschetta.

A paste made from salted cod and potatoes, there are various recipes mainly from Northern Italy. This is a representative dish from the Veneto region.

A classic Sicilian dish that is essential for the current season

A deep-flavored salad of white kidney beans (cannellini) marinated in plenty of herb oil, enjoyed throughout various regions of Italy.

Marinated sardines, an important ingredient in Italian cuisine, pair well with bread due to their straightforward flavor without the use of vinegar.

Chichorri is a type of pressed ham made from pork, similar to aspic, found throughout Italy. This time it's a recipe from Friuli.

A variety of local dishes from Northern to Southern Italy.

I believe that with the trend of Japanese cuisine such as sushi, people in the city center of Italy have become more accustomed to eating raw fish than before. Prepared with seasonal fish.

A traditional way to enjoy prosciutto from Parma in the central Italian region of Emilia-Romagna.

Originally made from leftover mozzarella cheese, it has become a globally popular product due to the development of distribution in the southern Italian region of Puglia.

A traditional dish from San Miniato in the Pisa province of Tuscany, made using one rabbit, where various parts are eaten. It is celebrated with festivals and is richly flavored with European spices and herbs for a spicy taste.

One of the raw meat dishes eaten in the region from Northern Italy's Piedmont to Veneto.

A rare strained soup among the many Italian seafood soups. A local dish from the Liguria region, near Marseille.

A traditional Sicilian dish. There are various recipes, but this type does not include raisins.

Spaghetti topped with plenty of bottarga from clams that have traveled from Japan to Italy, perfect for pairing with wine.

Crudaiole means fresh-made sauce, prepared by mixing hot boiled pasta with a cold sauce. This preparation is from Calabria.

Ravioli with cheese and spinach from Trentino-Alto Adige in northern Italy is a classic Italian dish with a nostalgic taste.

A classic dish from the Veneto region of Italy, renowned worldwide.

A traditional dish from Naples, Southern Italy, which has now become a staple. It is one of the fisherman's dishes found in fishing ports across Italy.

A simple grill using pork shoulder, one of the most important ingredients in Italy.

A braised dish made with shank meat, enjoyed in various regions. Prepared in the Sicilian style.

A representative steak from Florence served with tender Wagyu Raanichi, accompanied by salsa verde and lemon to taste.

A dish that is closer to the original form of the casserole from Milan. Goose is a red meat with a flavor similar to duck, used as a source for foie gras.

A famous dessert from the Veneto region of Italy, rich in traditional mascarpone flavor.

Various egg dishes (desserts) in Italy, spicy pudding from the Emilia-Romagna region

Italy is a treasure trove of gelato, and we offer a variety of flavors.