Trattoria suono

Slices of hard cheese Grana Padano are cut into bite-sized pieces and garnished with white pepper and Parmigiano to make a snack.

A green salad for 1 to 2 people, featuring a homemade dressing that uses apple as a secret ingredient.

We combined fresh liver from Kagoshima chicken with foie gras to create a rich pâté.

Carpaccio style salmon that brings out the umami by salt-curing. It pairs well with ikura and is a popular appetizer among women.

A simple appetizer that consists of a total of four types of olives: 'with anchovies', 'with paprika', 'with prosciutto', and 'black olives'. It can also be enjoyed as a palate cleanser.

This is a luxurious salad available only in the autumn season. As you know, it pairs well with prosciutto.

A snack made by marinating dried mushrooms in wine vinegar and anchovies.

A combination of Spanish Jamón Serrano and Italian raw salami.

A traditional dish where thinly pounded meat is coated with plenty of cheese breadcrumbs and pan-fried in butter.

Kagoshima pork cheek stewed for 12 hours with aromatic vegetables and white wine. The sauce is made by reducing the cooking liquid and adding the aroma of herbs.

We carefully cook the rare duck roast slowly. Please enjoy the tender, juicy red meat and the quality skin. Since it takes time to prepare, we recommend ordering early. *This product requires time to cook.

The Kagoshima Black Wagyu, which has become the best in Japan, is processed to concentrate its flavor through dehydration and then lightly boiled for heat treatment.

A hunter-style stew made with Satsuma young chicken thigh meat that is well-seared, combined with anchovies, capers, onions, and olives, and simmered in tomatoes.

Beef tongue braised for 14 hours with aromatic vegetables and red wine. The sauce is a glossy, rich finish made by reducing the braising liquid and adding butter.

A dish made from vacuum low-temperature cooked moist pink lean black wagyu beef, cut into an easy-to-eat thickness. We recommend ordering early as it takes time to prepare. *This product requires time for cooking.

The popular marbled cut 'sirloin' is slowly cooked to perfection with plenty of meat juices in a thick cut. Since it takes time to prepare, we recommend ordering early. *This product requires time for cooking.

A potage made with seasonal vegetables; currently, it is pumpkin.

A traditional Sicilian dish made by simmering fresh colorful vegetables in tomato, pairs excellently with baguette.

Please combine with pasta or sauce-based dishes.

Slowly heated Aomori garlic with Hokkaido butter to remove spiciness and odor, leaving only the flavor.

These are ordinary French fries that you would typically find in an ordinary shop.

By steaming domestic potatoes, which have the highest repeat rate, without boiling them and then freezing them, we reduce moisture and enhance the flavor.

Please enjoy the compatibility of oysters, homemade dried mushrooms, and burnt butter. If you are drinking white wine, be sure to try it.

Kagoshima chicken gizzards marinated overnight and confit in plenty of olive oil and herbs for 5 hours. They are tender.

The fish, which is a rearranged local dish from the Naples region, is salt-cured to concentrate the flavor and combined with plenty of vegetables and a broth rich in the umami of shellfish.

This dish has somehow become a signature dish of our restaurant, so please try it at least once if you can.

A classic autumn menu at Suono. By using confit mackerel and dried mushrooms, the umami is concentrated, and the deliciousness is enhanced with the glutamic acid from the tomatoes.

A simple pasta that brings out the ingredients, and because it is simple, it has depth and is a pasta you want to eat repeatedly without getting tired of it.

A classic Italian pasta using anchovies, capers, olives, and chili peppers. The balance of saltiness, acidity, and spiciness is excellent.

After crisping the bacon, add the egg yolk sauce to the rendered fat and finish at the right temperature to prevent it from solidifying. Served in a charcoal-grilled artisan style with plenty of black pepper.

Using ingredients from Kagoshima, we made an Italian dish with coarsely ground black wagyu beef and pork mince that is satisfying to eat. It includes eggplant, which pairs well.

The combination of sautéed onions in a caramel color, Aomori garlic, and clam broth is the best.

The garden-style peperoncino is full of flavor thanks to the abundant vegetables.

Pasta infused with the flavor of anchovies, adorned with Italian karasumi. It is more of a snack-like pasta. Definitely pair it with white wine.

Pasta with thick-cut bacon and tomato sauce topped with mascarpone cheese. Please enjoy it while breaking it apart. The richness is enhanced.

By using a lot of egg yolks, it has a rich flavor, and it is said to mean 'make me feel better.'

By adding espresso, this panna cotta is pure white yet has a coffee flavor, served with a custard-flavored gelato that pairs well with coffee.