Coronetta

Using fresh domestic young chicken white liver and butter, resulting in a paste that is smooth and free of any odor.

Set available only for solo customers. Your choice of alcoholic drink + light chef's choice cold appetizer

A base of more than 6 types of leafy vegetables with olives, mushrooms, and cherry tomatoes. Tossed with homemade dressing.

Fresh fish varies depending on the season. Marinated with extra virgin olive oil. Rich umami is brought out in the carpaccio.

Directly delivered from Shibaura Meat Market. The carefully prepared trippa retains the original flavor and aroma of the offal.

Directly delivered from Shibaura Meat Market. A collagen terrine made only from the head of domestic pork, including pork cheek, ear, and tongue, with a rich meat texture.

The meat is not minced but roughly chopped with a knife and stuffed into pork casings one piece at a time. A meaty homemade Italian sausage full of texture that cannot be felt with ground meat.

The arrangement is made after asking about any disliked ingredients. The basic assortment includes a balanced selection of meat, fish, and vegetable dishes.

A platter of homemade cured meats. Each piece has a unique homemade flavor.

Directly sourced. Homemade bacon from Tsunan pork cheek meat produced in Niigata Prefecture. A dish with a very good balance of thick layers of lean meat and fat.

Reproduced soft salami learned from a local butcher during the chef's training in Italy, using horse meat directly shipped from Aizu.

Homemade Karasumi. Carefully selected mullet roe from Hyogo is prepared with different flavors using selected salt, white wine, grappa, and other spirits.

A selection of cheeses sourced at that time. Please try pairing it with more than six types of red and white wines.

Authentic carbonara made only with homemade bacon with a strong smoky aroma and brand eggs.

A specialty of Coronet! A rustic-style spaghetti with chunks of leftover meat collected from preparation.

Southern Italian style lasagna with white sauce, meat sauce, cheese, and boiled eggs.

Extract the ink sac from the live octopus and add it to the tomato sauce, turning it a deep black. This adds depth and complexity to the flavor.

A classic cream-based short pasta that has been popular among children and adults since the restaurant opened.

A flavorful and deep peperoncino made from homemade aged garlic marinated in garum (Italian fish sauce) and other ingredients.

Homemade anchovies aged for over three months have a perfect saltiness. Anchovy peperoncino with vegetables suited to the seasons.

A luxurious spaghetti that uses homemade karasumi, which is also served as an appetizer, melted into an oil sauce.

Fresh tomato spaghetti made in individual pots for each order, without any pre-preparation.

Risotto cooked with homemade broth and plenty of cheese.

Directly delivered from a chicken shop. Fresh red chicken thigh marinated with garlic and rosemary, simply roasted in the oven.

Using domestic brand pork shoulder that is available at the time. An ancient Roman dish that is marinated in garum, an Italian fish sauce, before being grilled.

A simple roast of various cuts of Wagyu beef that are in season. Please enjoy the natural flavor of the meat.

Fresh fish caught that day arrives from Toyosu. The cooking methods are simple oven baking and acqua pazza.