필레모네

A classic appetizer of sweet tomatoes and creamy Italian buffalo mozzarella burrata cheese

A classic carpaccio made with fresh fish smoked and directly shipped from the Goto Islands in Nagasaki Prefecture

Carpaccio made with trout farmed in beautiful spring water, finished with low-temperature cooking for a moist texture, combined with refreshing celery root.

We combined marinated water octopus cooked at low temperature with seasonal Italian vegetables that offer a slight bitterness and refreshing texture.

Filemone specialty. A dish to enjoy the rich aroma.

Tagliatelle made from pasta dough using eggs from contracted farmers, dried once before preparation. It offers a light chewiness and a unique texture. This dish features natural fragrant mushrooms harvested in Yamanashi, combined with guanciale, onions, and butter, maximizing the aroma of the fragrant mushrooms.

Deep-fried sakura shrimp with shungiku paste. This is a classic pasta that combines Japanese ingredients. It is prepared simply to enhance the aroma.

A dish that combines sea urchin with the traditional cuisine of Trapani, Sicily. The soft twists of the busiate hold the sauce well, allowing the aroma of basil and the flavor of sea urchin to be enjoyed for a long time.

Moistly cooked young rabbit combined with girolle mushrooms. The grooves of the homemade short pasta 'garganelli' hold the sauce well, allowing the flavors of the rabbit and girolle mushrooms to spread naturally.

This ragu is made with red beef sourced from a farm in Kumamoto Prefecture, combined with Italian winter vegetable radicchio. It clings to homemade tagliatelle, allowing you to fully appreciate its moist and rich flavor.

The Fuji Cherry Blossom Pork is roasted to a moist perfection and served with a puree of kumquat that has a balanced acidity and sweetness. The fat is well-rendered, and even with simple cooking, it has a distinct flavor profile.