시칠리아요리 트라토리아 아리아

A popular street food from Southern Italy. It is a fried bread made by kneading aged seaweed into pizza dough, resulting in a crispy and chewy texture.

A representative street food of Palermo, a pizza bread with anchovies, tomato sauce, oregano, and cheese.

A classic appetizer from Sicily, this vegetable tomato stew can be found in various parts of Southern Italy, but Sicilian caponata is characterized by being made solely with eggplant.

A dish that slowly steams and roasts peppers to bring out their sweetness to the maximum, finished with a sweet and sour touch of red wine vinegar. Agrodolce (sweet and sour) is a specialty of Sicily.

Every week, fresh and high-quality ricotta cheese is delivered from the small farm Ricottaro located in the Hiruzan Highlands of Okayama Prefecture!

This is a dish made with fresh sardines quickly filleted by hand, sourced from the market, and marinated thoroughly in white wine vinegar, just like in the authentic style.

A dish made with Awaji octopus, which has grown robustly in the strong currents of Awaji, prepared in a uniquely Sicilian way that is completely different from Japanese methods, resulting in a very tender finish. Served in the local style with plenty of lemon squeezed on top.

A classic salad with orange, finished with fennel, offering a simple yet refreshing taste reminiscent of Sicily.

This dish from Trapani in western Sicily is typically served with couscous as a Primo piatto, but at ARIA, we present it as an appetizer. It is an exotic soup with a hint of cinnamon.

The ingredients are only vegetables, salt, and water!! With just these, you can make delicious minestrone. No bouillon or consommé is needed!! That's the mama style.

Thick soup made from dried fava beans. Dried fava beans harvested in summer are preserved and used to make this Sicilian winter soup when it gets cold.

Famous for oysters, Akkeshi in Hokkaido. Only oysters harvested from a limited area within this region can be called Senpochi brand. They are characterized by a very creamy and plump texture compared to those from Akkeshi. Enjoy them with original tomato dressing and lemon!

This is a Southern Italian carpaccio that is different from the sashimi-like carpaccio often seen in Japan.

A classic street food from Sicily. Made by grinding chickpeas into a powder, kneading it, and then cutting it thinly to fry. Crispy on the outside and soft on the inside.

An appetizer made with eggplant, a staple of Sicilian cuisine! This is a vegetable lasagna made by layering fried eggplant with Parmigiano cheese, tomato sauce, and basil!

A simple dish of freshly caught sardines marinated in salt, sugar, and vinegar, then fried.

Meatballs made from fish. They are finished with a gentle flavor using plenty of breadcrumbs.

Iwashi no Lasagna

Simply coated in flour and fried, the squid is incredibly delicious. This is true Sicilian cuisine.

Breaded stuffing

The key is to enhance the Palermo specialty croquette with mint.

The well-known rice croquette is called Arancina on the west side and Arancino on the east side; you will be scolded if you mispronounce it.

A fried bread calorie bomb sandwich filled with meat sauce! This is Palermo!

A common meat dish made from parts of the pig such as ears, feet, face, and skin, which were not eaten by nobles, set in jelly.

Street food from Palermo, grilled with pancetta (pork belly) wrapped around green onions, squeezed with lemon. Manja e Bevi (Let's eat and drink!)

Cured swordfish ham

A classic dish from the port town. On days when fresh shirasu is available, it is served on crispy toasted bread with olive oil and lemon!

A platter of Southern Italian side dishes made with zucchini cooked until soft, leafy greens sautéed until vibrant, sweet and sour stewed carrots, and more, created based on the mood of the day.

Order rate 90%!! This is a dish that we absolutely want first-time customers to try. It is prepared using only the sea water that the mussels contain, without any salt, water, or white wine, following an authentic cooking method. You won't be able to eat mussels anywhere else!

This dish is a local specialty from Palermo, the capital of Sicily, featuring swordfish coated with Palermo breadcrumbs and finished like a cutlet. Instead of frying in oil, it is grilled, resulting in a crispy exterior and a moist, juicy interior, making it a healthy dish.

Simply grilled swordfish with salt, lemon, and olive oil

Fish Tomato Stew

Moistly grilled tuna with mint and olive oil

Sicilian version of Acqua Pazza. While Acqua Pazza simmers fish in water, Acqua di Mare is a Sicilian dish that simmers in seawater. Because it is simmered in seawater, it has a more punchy Sicilian flavor compared to Acqua Pazza. *Prices may vary slightly depending on market procurement.

Simply steamed fish with lemon and vegetables.

This is an original recipe inherited from my master, made with pork to create a hamburger, stuffed with a boiled egg and roasted in the oven.

Italian-style grilled meat marinated in balsamic

Big meatball

A dish similar to a cutlet, made with thinly pounded beef coated in breadcrumbs and grilled.

A home-cooked dish where beef is thinly sliced, pounded, and grilled, with a bit of sweet Marsala wine from Sicily added for flavor.

We prefer to use shoulder roast instead of bone-in roast.

Thinly rolled pork wrapped around green onions, coated with Sicilian breadcrumbs and grilled, resulting in the green onions being steamed and aromatic, definitely pairs well with red wine!

A classic dish of Italian mama made with just one frying pan, you can make anything!

The ingredients are only meat, onions, and salt! This is a stew of spare ribs that has been simmered until tender.

Sicilian version of Nikujaga, Aggrassatù means 'broken down' and is simmered until the potatoes break down together with beef (sometimes lamb)!

In Italy, the steak tagliata means 'sliced.' Unlike in Japan, Italians prefer lean red meat. To enjoy it tenderly, it is intentionally sliced thinly, which is the Italian way.

Horse meat meatballs are popular in Catania, the eastern city of Sicily, known for its horse meat dishes.

Thinly sliced horse meat grilled simply with salt, oregano, garlic, and vinegar.

A dish that embodies the simplicity is the best philosophy, made with the number one domestic lemon in repeat rate. Customers often ask, 'What else is in this pasta besides lemon?' and I always respond, 'It's pasta made with only lemon!!' You will understand once you try it.

In the eastern part of Sicily, there is a small village called Bronte. The pistachios produced there are said to be the most delicious in the world, the world's No. 1 brand of pistachio. Please enjoy it with a rich cream sauce made abundantly with this, which is hardly available in Japan.

The most famous pasta in Sicily. The combination of sardines, pine nuts, raisins, and fennel is rarely seen outside of Sicily, even throughout Italy.

Fried eggplant with salt ricotta in tomato sauce has now become common in restaurants everywhere. The original tomato sauce pasta with eggplant, cheese, and basil is indeed from Sicily! Those who have eaten this pasta exclaimed that they were as moved as if they had listened to the opera Norma. This is said to be the origin of the name.

A representative pasta from Trapani in western Sicily, made with a paste of tomatoes, garlic, cheese, almonds, and basil, served with a traditional pasta called busiate. The fried eggplant on top is a tribute to the famous restaurants in Trapani.

Morika refers to toasted burnt breadcrumbs. It is said that long ago, impoverished Sicily began using it as a substitute for cheese, sprinkling it over pasta.

Simply boiled pasta with tomato sauce poured over it. The rustic and gentle flavor is just like home-cooked meals from mom.

A representative of cucina povera (poor cuisine), a remarkably compassionate flavor of anchovies without ingredients, eaten with tomato sauce and breadcrumbs.

A unique dish that can only be eaten at Trattoria Don Ciccio, which has been in Bagheria, western Sicily, for over 80 years. Pasta topped with garlic, parsley, olive oil, and cheese!

Meat sauce made without hand-cut tomatoes

It is said that the meat and potato pasta, made with the leftover sauce from spezzatino (aggrassato), was the beginning.

Directly from Lucio! Available only in February to March.

Carbonara is a Roman specialty. This is arranged in a Sicilian style. The Sicilian style carbonara does not use any meat, fresh cream, or butter, and while it has a rich flavor, it is also refreshing!

A well-known representative of pasta. Adding a little cheese at the end is unique to Sicily.

Meat sauce with peas

This pasta is almost always found in seaside restaurants in Sicily. It is a classic sea urchin pasta in Japan as well. In fact, in authentic Sicily, neither tomato sauce nor fresh cream is used at all. These ingredients only interfere with the truly delicious fresh sea urchin. To maximize the quality of the ingredients, we serve it with an oil base. You will hardly see this in Northern Italy.

Using the highest quality karasumi made from black tuna caught in the fishing village of Marzamemi in southeastern Sicily.

Pasta featured in the movie 'The Godfather'! A rich flavor made with red wine, salami, meatballs, and ricotta cheese. This meatball pasta, which is rarely seen in Italy, is unique to Sicilian Corleone raised in America! *Not listed on the basic menu. Please make a reservation in advance if you want to eat it.

A greedy pasta that combines carbonara and meat sauce.

A fisherman's style pasta made with about 5 to 6 types of seafood from that day's market. Depending on the day, it can be oil-based or tomato sauce-based, varying each time.

It appears when it gets cold. The milt with garlic and anchovy is delicious.

Not hot! Not cold! A rare Southern Italian tomato pasta that is not often seen in Japan. Since the ingredients are only 'tomato, salt, olive oil', the key point of this dish is how good the tomatoes are!

Is Tarako Pasta only in Japan? No, it is also found in Sicily. That said, we do not use Tarako. It is a traditional Sicilian pasta made with fresh fish roe from seasonal fish during their spawning period!

When it comes to Sicilian desserts, Cannolo is a must!! This super popular dessert even appeared in The Godfather. There is no pastry shop in Sicily that doesn't have Cannolo!! A crispy shell made with red wine and cinnamon is filled with rich sweet ricotta cheese cream, generously dusted with powdered sugar, and enjoyed by hand.

This gelato is often praised as being more delicious than any pistachio gelato you have ever eaten!

Almond-flavored Panna Cotta

Summer tradition Sicilian shaved ice

Rich chocolate cake with sesame.