Italian Bar and

The fish changes depending on the day's catch. For details, please ask the staff.

A dish made with white fish that is battered and fried, marinated with onions, carrots, and bell peppers.

Ceviche is a cold seafood dish from Peru. It is seasoned with a slightly spicy flavor using chili peppers made in the Andes region of South America.

Olives marinated in homemade herb oil.

Served with cheese and seasonal fruits. *Fruits will vary depending on the season.

We have made efforts so that even those who are not fond of liver can enjoy it. Served with Melba toast (rusk) and dried fruits.

Roast beef finished with low-temperature cooking, served in a Yukke style. Please enjoy it with the egg yolk sauce.

Carpaccio of beef heart that has been cooked at low temperature for tenderness. Please enjoy the sauce that changes with the season.

A salad that focuses on the types of ingredients and the way they are cut. With grated dressing.

A vibrant dressing made with raspberry vinegar is used with prosciutto and arugula. The chef recommends adding blue cheese as a topping. (Blue cheese topping +¥300)

Tomato stew with honeycomb tripe. Please choose one side from Pecorino Romano / homemade harissa / yuzu pepper.

It contains finely chopped prosciutto as a secret ingredient. You can enjoy the oil left after eating the shrimp.

Arancini = Rice Croquettes. This includes croquettes made with squid ink risotto and croquettes made with porcini mushroom risotto.

Spicy meatballs made by mixing various herbs and spices with ground lamb and baking them. Please enjoy them served on top of bell peppers.

Luxuriously made with fragrant truffle oil, these are adult-style fried potatoes.

Potatoes coated with Dukkah nuts originating from the Middle East, dipped in cheese. A double punch of the aroma of spices and nuts plus rich cheese sauce.

Using carefully selected mentaiko sourced from Fukuoka, finished with a refreshing touch of lemon and black pepper.

Topped with plenty of bottarga made from yellowtail roe. The aroma and flavor are on par with authentic bottarga.

A sauce stewed until the beef tendon is tender. Finished with the addition of a cheese called Pecorino Romano, adding depth to the flavor.

A thin crust pizza commonly eaten in the Alsace region. The ingredients are sour cream, onion, and homemade bacon.

Not only garlic, but also onions are carefully sautéed and combined with butter, then placed on a baguette and toasted.

A dish marinated in a blend of spices, featuring a meaty texture and flavor from the shoulder loin, grilled to perfection. Served with salsa mexicana to taste. *Size S... 1,150 yen

Sautéed chicken thigh marinated in whiskey and honey. A dish that pairs well with drinks, featuring a subtle whiskey aroma. Serve with Kaneyama miso mustard to taste.

Grilled zabuton with a good balance of meat and fat flavors. Served fresh with chimichurri sauce. If you dislike cilantro, please let us know. Alternative sauce options are available.

Homemade chocolate cake baked to a moist perfection, served with berry sauce and accompanied by vanilla ice cream.

A classic Italian cold dessert made with fresh cheese, nuts, and dried fruits. It has a refreshing melt-in-the-mouth texture.