이탈리아요리 논나지냐
イタリア料理 ノンナジーニャ / Italian Cuisine Nonna Gina
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
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13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
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A sharing course for social gatherings, women's parties, etc! Prices and dishes will be discussed upon request.
We have started serving summer venison. The venison during this season is characterized by its mild flavor and ease of eating. It is paired with a sauce enhanced by seasonal fruits.
Pasta made with seasonal summer truffles. It seems to be a good harvest this year.
This is our signature pasta during this season. A combination of ayu confit with herbs and olive oil and local vegetables. You can enjoy the whole ayu.
Seasonal rock oyster. Firmly packed meat and a gentle texture. Highly recommended.
Seasonal fresh shirasu. Seasoned with lemon and virgin oil. Please enjoy it on garlic toast.
Fresh horse mackerel caught by fishing, cured with salt and marinated in vinegar. Flavored with white balsamic.
Fatty seasonal honmasu. Lightly seared on the surface in tataki style. Paired with basil sauce.
The crunchy turban shell and seasonal white asparagus are sautéed in garlic oil, finished with cheese and balsamic vinegar. A hint of honey is added as a secret ingredient to bring the flavors together.
Thick slices of Sumika are made into carpaccio. Lightly grilling enhances the aroma and sweetness. Finally, adding karasumi provides a salty touch.
A combination of seasonal white asparagus and eggs. Enhanced with prosciutto, leafy greens, and the aroma of truffles...
This is fresh fish directly sourced from the fishing port. It is lightly finished with lemon and virgin oil.
We will serve about 8 types of bite-sized appetizers made with meat, fish, and vegetables.
This is a chef's choice salad made with leafy vegetables like sunny lettuce and tomatoes.
A selection of about six types of cheese from Italy.
Seasonal local vegetables served with an anchovy and garlic sauce.
We have prepared a soup that matches the season. Please ask the staff.
Seasonal sakura shrimp has arrived. It will be made into a pasta with an oil sauce combined with bamboo shoots.
A sauce made with spring vegetables that have started to appear, such as asparagus and nanohana. It is topped with Parmigiano cheese.
This is spiny crab with delicious crab meat. It is finished lightly with fresh tomatoes.
A popular pasta that incorporates seasonal sea urchin into the sauce.
Seasonal local white asparagus. It is sweet and flavorful. Please choose your cooking method.
A combination of wide handmade pasta and a sauce made from stewed Tateshina beef with a hint of red wine.
A flavorful red abalone risotto. Seasoned with liver sauce and cheese.
An Italian version of bouillabaisse made with shrimp, scallops, fresh fish, and more.
Kochi Prefecture Natural Sea Bream (Fillet: 100g)
Shrimp, squid, scallops, and white fish. A classic Italian dish, it features seasonal fried seafood.
Ueda City's local chicken 'Sanada Maru'. It has a firm texture and is rich in flavor.
This dish features delicious veal that is best in spring. It is prepared as a classic cutlet.
This is a red-haired Wagyu that is deliciously lean and allows you to enjoy the original flavor of the beef.
Please take a look at the tabletop pop.
*Hazelnut* Coconut* Vanilla* Caramel* Orange
Espresso over homemade vanilla gelato
Please choose 3 flavors of your preferred gelato.
On the rocks or with water
Sweet lemon liqueur chilled in the freezer
We have distilled wine starting from 670 yen. Please ask the staff.
Sweet or Dry
Lemon or Milk
Sparkling apple wine
100% Chardonnay. A dry wine with a solid body, offering a stable and enjoyable taste.
Indigenous variety Verdeca 100%. Refreshing and easy to drink medium body, medium dry.
Malvasia variety, Trebbiano variety. A dry wine with a smooth taste.
Garganega 100%. Aged in stainless steel tanks. Dry with a soft and long finish.
100% Pecorino variety. A refreshing taste with a sense of weight. Well-balanced medium dry.
100% Pinot Bianco. A dry wine with a rich body, well-balanced acidity and fruitiness.
100% Trebbiano di Lugana. A dry medium-bodied wine with a rich aroma.
Three types of Pigato, Biancetta, and Vermentino. Strong mineral sensation, dry.
100% Chardonnay. A dry and full-bodied delicate white wine from Sicily.
Pino Gurijio 100%. The taste is soft, but it is a Pinot with a very deep flavor.
100% Chardonnay. Fermented in oak barrels and stainless steel tanks. Deep flavor.
Blend of Frappato and Syrah varieties. A medium body with a soft taste.
100% Nebbiolo variety. Characteristic tight and rich flavor. Heavier dry taste.
Sangiovese, Canaiolo, Colorino. Well-balanced overall with a strong flavor.
100% Montepulciano. Rich and intense aroma with a smooth mouthfeel. Medium dry.
Merlot 60%, Cabernet 40%. Smooth tannins and fruity full body.
A dry red wine that is re-fermented with the pomace of grapes that have been vinified once and dried in the shade.
A dry and soft impression. A full-bodied wine with a wonderful fruit flavor that lingers long.
Indigenous variety Mariocco 100%. Aged in small barrels. Soft tannins and elegant. Dry.
100% Nebbiolo. Rich and long finish. Excellent cost performance.
Strong fruitiness with a smooth mouthfeel. A robust dry red wine.
Merlot 50%, Cabernet S 50%. A well-finished, robust dry wine.
70% Corvina, Rondinella, and Molinara varieties. It has a deep fruit flavor that spreads.
Aroma of cassis and berries. A full-bodied wine with a good balance of rich fruit and acidity.
Sangiovese 80% · Cabernet S 15% · Cabernet F 5%. A masterpiece from 'Antinori'.
A blend of Merlot and Cabernet Sauvignon. A well-balanced flavor.
Negroamaro variety, Malvasia Nera variety. Soft taste. Medium dry.
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