Tu da le Erbe Lumine Tachikawa

Thank you for waiting! The popular menu item from TO THE HERBS is back this year! This cold spaghetti with sea urchin and salmon roe has been well received by many customers every year. It features rich sea urchin, the sweetness of salmon roe, and a refreshing aroma of sharp wasabi.

Spaghetti loaded with spring ingredients, using the rare Sakura shrimp from Suruga Bay, Yui, which has a low catch volume, along with the refreshing bitterness of spring vegetables and live clams.

Using chewy homemade fresh pasta, we topped it with egg yolk in a creamy sauce with fresh cream, and finished with Italian Parmigiano cheese. Enjoy the rich and creamy flavor.

A minestrone slowly simmered with sweet spring cabbage, carrots, and Baron potatoes, added with sautéed bacon, topped with Grana Padano cheese and parsley. Please enjoy it as an additional dish to your meal.

A limited-time tart made with Yayoi Hime strawberries from Gunma Prefecture, featuring a perfect balance of tartness and sweetness.

Recommended luxurious carbonara finished with fragrant Italian Parmesan cheese shaved at the table.

Plump shrimp and scallops in a cream sauce. The fresh acidity of lemon pairs perfectly with the cream.

The homemade sauce uses fresh watercress. The cream sauce blends well with the flat tagliatelle.

This is a popular peperoncino made with 7 seasonal vegetables. The savory anchovies and the acidity of the tomatoes add depth to the flavor.

This is a simple spaghetti that brings out the umami of the clams. 'Macchiato' means 'stained' in Italian. The name is inspired by the cherry tomatoes resembling red stains.