HINOKA

This pizza represents HINOKA, featuring homemade smoked swordfish ham characterized by its umami and smokiness, paired with a rich porcini mushroom sauce, creamy mozzarella cheese, and the fresh flavor of arugula. The swordfish ham has depth and umami while maintaining a refreshing crispness, making it a perfect match with the fluffy, chewy, and fragrant pizza dough! It pairs exceptionally well with a barrel-aged Chardonnay.

The Akaushi, raised in the rich natural environment of Kumamoto's Aso Caldera, feeds on pesticide-free grass and grows without stress, resulting in a delicious flavor characterized by less fat marbling and the prominence of red meat's taste. Utilizing this characteristic, it is quickly seared and made into tartare steak, placed on top of a Margherita Bufala made with water buffalo mozzarella, and topped with arugula, Parmigiano, and the egg yolk of a dragon's egg! Please enjoy it while it's hot, mixing the egg yolk with the tartare! The umami and texture of the Akaushi tartare, the accent of the condiments, the fragrant baked pizza crust, the milky richness of the water buffalo mozzarella, the acidity of the tomato sauce, the fresh flavor of the arugula, and the salty umami of the Parmigiano cheese, combined with the rich depth of the dragon's egg, create a gastro-pizza that HINOKA proudly offers! For an even more wonderful customization, feel free to add black truffle as a topping...

HINOKA's special pizza dough has a perfect balance of saltiness and flavor that pairs exquisitely with dessert. Mascarpone cheese is used as the sauce, and the edges are baked with powdered sugar for a caramelized finish. Topped with seasonal fruits and accompanied by homemade gelato, finished with honey... The rich flavors and acidity of the fruits, the savory and salty notes of the pizza dough, the creamy richness of the mascarpone cheese, the refreshing coldness and deliciousness of the gelato, and the rich sweetness of the honey create a wonderful balance!

Using local ingredients that Osaka is proud of, the 'Duck Namba' combines Kawachi duck and Kujo green onion, prepared in the style of Northern Italy. The breast meat is made into prosciutto with delicious salt from Kotobiki, and lightly charred over a wood fire to enjoy a smoky aroma. While taking advantage of the Kawachi duck's unique feature of being served raw, the delicious fat is maximized by grilling it over a wood fire. The duck ragu sauce is based on chicken broth, enriched with plenty of aromatic vegetables for umami and depth, and finished with a refreshing acidity from white wine. The crunchy texture and spiciness of Kujo green onion, combined with sweetness, the richness of butter, and the savory saltiness of Parmigiano cheese. The thin handmade pasta 'Tajarin' brings together the rich flavors of egg and wheat, creating an overall luxurious taste. Recommended with a topping of black truffle! (¥800) ← Authentic at a bargain price! This is a pasta specialty from HINOKA, which has a history of contest selections!

The red beef raised in the rich natural environment of Kumamoto's Aso Caldera, fed on organic grass without pesticides, grows without stress and is characterized by its deliciousness, with less marbling and a prominent flavor of lean meat. After being delivered to the restaurant, it is immediately processed, marinated, and aged at low temperature for about a week to concentrate the umami. It is cooked juicy using low-temperature cooking, and the surface is grilled at high temperature over wood fire for a fragrant finish. By imparting the aroma of the wood fire to the meat, it reduces the iron-like peculiarities typical of lean meats such as tuna and bonito, resulting in a deep flavor. Please enjoy the delicious umami of the lean meat that bursts forth with every bite!

Fresh, non-frozen buffalo burrata cheese, shipped directly from Italy every week, is always used at its peak freshness! It has a very milky flavor with a rich taste reminiscent of yogurt, allowing you to enjoy the deliciousness of top-quality fresh cheese. It is paired with seasonal fruits and sweet and tangy fruit tomatoes. Basil ties together the aroma and overall flavor. Enjoy cutting the cheese with delicious olive oil and salt. The fruits will change from strawberries in spring to cherries, white peaches, shine muscat, and back to strawberries, so please enjoy the combinations with each fruit!

We have prepared a selection of various appetizers, including seasonal vegetable wood-fired pizza and aged fish carpaccio, so you can enjoy a little bit of everything! Available for orders of two or more. (1,600 per person)

Enjoy the lightly bitter and rich aroma of the chocolate cake with two layers of rare chocolate. The exceptional pairing with pistachio gelato is truly the essence of Italian dolce.

We have prepared a platter so you can enjoy a little bit of everything, including seasonal panna cotta parfait, gelato, chocolate cake, and cheesecake. We hope you enjoy it with coffee or tea, as well as dessert wine, limoncello, and grappa for an even more satisfying experience!

Fresh fish caught from the Goto Islands in Nagasaki Prefecture, Minamiise in Mie Prefecture, and Saikasaki in Wakayama Prefecture are directly shipped to us. We use them after aging in ice to maximize their flavor!

Marinated in salt koji, the chicken ham is enhanced in flavor and finished tender and moist, served with a rich Caesar salad.

With EXV olive oil and premium sun-dried salt from Awaji Island, or with bagna cauda sauce...

Using the famous Dog Sound Pork from Osaka, it is made to be full of flavor and pairs very well with wine. The gourd pickles are inspired by Osaka Castle, which is within walking distance, and feature gourds associated with Toyotomi Hideyoshi!

Served in a volume suitable for about 2.5 people. Prepared with methods such as Acqua Pazza, roasting, or poaching...

Delicious pork from Spain, raised on chestnuts and acorns, is subjected to cold salt aging in-house to concentrate its flavor and maximize its potential. It is served with a juicy and aromatic finish through modern low-temperature cooking and primitive wood-fired cooking.

Using the largest possible breast meat, we concentrate the umami by applying ice temperature salt aging in-house, maximizing its potential before use. It is served with a juicy and fragrant finish through modern low-temperature cooking and primitive wood grilling.

[Tomato Base] Tomato, Mozzarella, Basil

[Tomato Base] Tomato, Buffalo Mozzarella, Basil

[Tomato Base] Cherry tomatoes, garlic, anchovies, oregano. This is a pizza without cheese!

[Tomato Base] Beef Tripe, Pork Fat, Nduja (Spicy Raw Salami), Mozzarella, Shiso

[Tomato Base] Margherita, Garlic, Anchovy

[Cheese Base] Mozzarella, Cherry Tomatoes, Basil

[Cheese Base] Boiled Shirasu, Mentaiko Cream, Shiso, Tobiko

[Cheese Base] Mascarpone, Mozzarella, Gorgonzola, Taleggio, Grana Padano. Please use honey to your liking.

[Cheese Base] Mozzarella, Chicken Teriyaki, Kujo Green Onion, Boiled Egg, Truffle

De Cecco Spaghettini

[De Cecco Spaghettini]

[Mancini Penne]

Mancini Spaghettoni

Mancini Rigatoni

[Molisana Squid Ink Spaghetti]

[Handmade Pasta Tagliolini]

Handmade Pasta - Gnocchi with Inca's Awakening

Handmade Pasta Tagliolini

A layer of cheesecake with a salty crumble crust and a rich yet light sweetness, accented with raspberries. The Gorgonzola gelato is served with honey and walnuts, allowing you to enjoy the deep flavors of the cheese! While a digestif is nice, it pairs very well with red wine as well!

Please check with the staff.

Please choose from pistachio, gorgonzola, chocolate, or seasonal fruits.

A very popular menu item featuring seasonal stars! In spring, it is white asparagus from Europe or domestically sourced! Enjoy it while mixing in the fried egg from brand eggs with the fragrant and umami-packed sauce!