CAPANNA dOrso

We will verbally explain the appetizers that pair well with wine, made with seasonal ingredients not listed on the menu. There are also rare ingredients available only that day, so please be sure to try them.

This is a fresh carpaccio made with fish sourced daily from the market, accompanied by seasonal vegetables, herbs, and sauces that change every day.

We serve lightly aged beef thigh cured ham in a carpaccio style.

Creamy walnut-flavored liver paste like butter and homemade brioche rich in butter.

Juicy and made with plenty of herbs and spices.

This dish features tender braised pork trotters wrapped in a crispy potato galette.

Please enjoy by generously dipping bread into the remaining sauce.

A generous serving of seasonal fried seafood. Accompanied by the refreshing aroma of Sichuan pepper.

Homemade ricotta cheese and spinach wrapped in buckwheat crepes, topped with bubbling béchamel sauce.

Fresh vegetables harvested from the surrounding area centered around Itoshima, grilled over charcoal and generously topped with anchovy-infused butter.

A daily salad made with seasonal fruits.

Pasta made with seasonal ingredients that change regularly. We always have more than three types available. To ensure you can enjoy a new menu every time you visit, we offer options in addition to our standard grand menu.

This is a specialty from an Italian restaurant where the owner trained. Pasta finished with Pecorino cheese.

Handmade thick noodle pasta. The sauce is a tomato-based sauce that has been simmered with various parts of offal until tender.

A refreshing handmade flat pasta with a rich flavor of shellfish in an oil-based sauce.

A rich sauce made with fresh Yariika, including ink and guts. Handmade pasta that is extremely wide, about 2cm in width.

A simple dish made with yam wasabi, cheese, and butter only. It is a hand-made pasta with a rich and deep flavor.

This is a rare pasta dish where crushed avocado and shrimp are placed inside tubular pasta and baked until crispy in the oven.

A traditional soup dish from the Liguria region with Genoa. The Italian version of bouillabaisse.

This is a main dish made with juicy Hohorohoro chicken thigh, deboned and stuffed with various meats, then roasted.

A classic Tuscan pork dish. Cooked at low temperature for 30 hours and served with the skin crispy.

This dish is finished with a light braise using dark beer instead of red wine. Enjoy the melt-in-your-mouth texture that doesn't require a knife.

This is a refreshing meat dish made with tender horse red meat skirt steak grilled and served with vegetables.

Simple grilled rare lamb spare ribs that are well-separated and have no strong flavor.