트라토리아 피라레

Prepared in a tataki style with a light texture and refreshing smoked aroma, complemented by fried onions for a nice accent.

A hearty potato dish combined with firefly squid and a burnt butter sauce made with anchovies, capers, and semi-dried tomatoes.

The asparagus, grown under the abundant sun of Italy, is characterized by its low bitterness, tenderness, and strong sweetness.

We stuffed large mussels with risotto and made them into rice croquettes with shells.

Slowly roasted and chilled Miura vegetables with a rich flavor and refreshing texture.

A simple salad based on vegetables and root vegetables from Miura, seasoned with Sicilian olive oil and aged white wine vinegar.

Enjoy the fragrant grilled aroma, thick and plump meat, generously releasing its flavor, mixed with the sauce.

We topped the potato salad made with 'Inca no Mezame', which has a chestnut-like flavor, with the bistro classic, Ufumayo.

A refreshing marinated dish with olives and capers, seasoned with a tangy flavor, perfect as a light snack.

A platter of homemade ham made from lightly smoked pork shoulder and Spanish Jamón Serrano.

Yamagata Pork Shoulder Loin / Ooyama Chicken Breast / Ooyama Chicken Liver

A classic izakaya dish 'Anchovy Cabbage' arranged in the Filare style using Miura cabbage

Chunky vegetable ajillo eaten with a knife and fork

An omelette resembling cheese fondue, expertly blended with five types of Italian and French cheeses: Fontina, Pecorino, Grana Padano, Burrata, and Emmental.

The chef's new specialty, a luxurious ragù sauce made with 100% rich-flavored grass-fed beef.

A sauce full of the deliciousness of red shrimp with the aroma of seaweed added!!

Using two types: rich and deep-flavored Toscano and the uniquely sweet aroma and salty taste of Romano.

Rich and delicious squid ink spaghetti with added concentrated bouillabaisse

Rich garlic sauce with a refreshing kick of yuzu pepper, paired with handmade thick chewy noodles that are addictive.

The classic Arrabbiata with the tanginess of tomatoes, the umami of garlic, and the sharp spiciness of chili that becomes addictive!

Smoked fresh bonito confit with large Tuscan green olives, originating from Southern Italy 'Pasta alla Puttanesca'

Homemade gnocchi made with 8 to 10 types of Miura vegetables, featuring a rich sauce that offers various textures of figs and nuts.

Castelmagno Cheese: A rare cheese from Piedmont with very limited production

A rich dish featuring Miura vegetables, homemade salted kombu, and anchovy powder, inspired by the sea breeze in 'Aglio Olio e Peperoncino.'

This is finished with a classic sauce that does not contain heavy cream. Please enjoy the flavor change with the soft-boiled egg.

Finished with a simple seasoning of high-quality Sicilian salt and olive oil

Features the popular Barbary breed, known for its low fat content and rich flavor.

Characterized by a rich aroma unique to grass-fed, with a delicate texture yet a robust flavor.

Slowly simmered with plenty of red wine and fond de veau until tender!

Characterized by a strong aroma and concentrated umami, it has a tender texture despite being grass-fed.

Seasonal daily selection, please ask the staff for details

Made with Madagascar vanilla beans, featuring a gentle sweetness and rich aroma

Made with Sicilian pistachio paste, rich and delicious!

Using Uji matcha from Kyoto, it has a gentle sweetness and high-quality flavor.

Using the well-balanced sweet and sour 'Tochi Aika' strawberries, this FLARE original tiramisu is based on cherry blossom gelato and mascarpone cream, enhanced with the texture of caramelized almonds, hazelnuts, and pistachios.

A white pudding baked at low temperature, a rich and chewy dessert

Gâteau chocolat style gianduja with hazelnut paste

The caramelized surface is crispy and you can enjoy the two-layered flavor of chilled, set custard.

A hot chocolate dessert with cold vanilla gelato