Filippo Bacaro

Chef patissier Nozawa is one of the few in Japan who trained at a pastry shop in Naples. He has engraved the unique atmosphere, cooking techniques, and tactile sensations that can only be learned on-site, and he carries on the tradition of the pastry known as sfogliatella. This is why the dough is light and layered, the filling has a distinct aroma, and the aftertaste of the baked product is different. If you come here, this is a dish you must try.

A few years ago, Filippo encountered that unforgettable bite of deliciousness in the Basque region. Wanting to deliver that memory as it is, we carefully crafted it to preserve the roasted aroma and the smoothness that lingers in the core. This is a Basque cheesecake born from the memories of travel.

The simple yet profound sweetness of Tokyo Edo Chestnut. This dish maximizes its unique characteristics and is finished in the traditional Italian Mont Blanc style. It is a plate that can only be encountered in this land and this season.

Tiramisu made with chicken eggs raised in a low-stress environment. Eggs raised in a natural environment have a gentle flavor in the yolk, which enhances the delicious aftertaste when made into a dessert. The chocolate used is fair trade. We believe that considering the environment of those working in distant production areas is as important as the taste. This is a tiramisu that offers a flavor experience beyond just sweetness.

A traditional dessert born in the Mediterranean, often referred to as the Italian version of crème brûlée. It features smooth cream that is chilled and caramelized only on the surface. This is a true-to-form Catalana known for its light melt-in-the-mouth texture.

A panna cotta finished only with the ingredients and the right heat, without any unnecessary additions. The moment you put in the spoon, you can tell the difference in its smoothness and richness. This is a dish that Chef Patissier Nozawa quietly arrived at, conveying its essence without words.

A few years ago, Filippo encountered that unforgettable bite of deliciousness in the Basque region. Wanting to deliver that memory as it is, we carefully crafted it to preserve the toasty aroma and the smoothness that lingers in the core. This is a Basque cheesecake born from the memories of travel.

This cheesecake can be prepared as a whole with a reservation made by the day before. It is also recommended as a gift for someone special.

Prosciutto sliced fresh for each order. We carefully consider the aroma and melt-in-your-mouth texture, cutting it based on the condition of the day. The salamis are selected only from those with the best quality fat and aging. Because they are simple, we also recommend a platter where the differences are clearly noticeable.

Via the Bio's cheeses are made by choosing to 'make correctly' rather than 'make a lot.' The milk, produced in a way that does not burden animals or the land, has a natural flavor without needing any extra processing. That is why we want you to enjoy these cheeses simply.

Focusing on seasonal vegetables harvested locally, prepared to enhance the natural flavors. This dish features the classic Italian sauce, Bagna Cauda, subtly infused with Nerima fermented miso. It is a unique plate that combines the blessings of the land and the umami of fermentation, characteristic of this town.

This corn flour is grown to rest the soil of wheat fields and stabilize yields. At the same time, it plays an important role in increasing Japan's self-sufficiency rate for corn grits. A plate of fritters connects the fields to the future of food.

Nerima did not have a long-standing soul food tradition. So, we used daikon grown in the fields of this town to create yakisoba, a dish familiar to everyone. It's not special, but it's a taste that will become a memory someday. This is a new soul food born from Nerima.

A Bar Carlo salad featuring slowly roasted chicken combined with seasonal fruits and nuts. The savory, sweetness, and texture are harmonized with a light dressing. This salad is satisfying, just like a dish from a tavern.

A spicy tomato stew with offal that has been loved in Naples for a long time. The carefully prepared offal is slowly simmered with tomatoes and aromatic vegetables, with a hint of spiciness to stimulate the appetite. It is a simple yet robust classic dish from Neapolitan taverns.

Using black pork, this homemade salsiccia is crafted with a focus on aroma and grinding. Without adding unnecessary ingredients, we carefully balance the meat's umami and spices. The richness that spreads with each bite is a classic of Italian taverns.

Our pride is the rotisserie machine, which slowly rotates and cooks the chicken over time. It allows excess fat to drip away while locking in the meat's flavor. We use chickens raised with consideration for the environment, prepared simply and robustly. This dish is at the heart of Bacaro.

Hokkaido, Kushiro Shiranuka. The small cheese workshop 'Raku Esha' carefully makes mozzarella, paired with freshly grated ham and Matsuhashi arugula. This is a panini that reconstructs an Italian classic with cutting-edge Japanese ingredients.

Only seasonal vegetables grown by trusted producers are used. Instead of adding flavor, we draw it out. Finished with the finest olive oil. Because it is simple, the power of the vegetables comes through clearly.

Because there are no special local specialties, it features everyday vegetables and everyday flavors. Using radishes grown in the fields of Nerima, it includes yakisoba that everyone has eaten. It continues with an original sauce seasoned with spices, making it the town's soul food.

Carefully roasted chicken that is fragrant and juicy, cooked in a rotisserie machine. The flavor of the ingredients stands out because the chickens are raised with consideration for the environment.

Fish fry made from underutilized fish that are hard to find in the market, designed for this era. The choice to eat can help restore the ocean. This dish is made with that thought in mind.