ETSUBO

Please note that the menu and prices may change without notice due to the availability of ingredients and other circumstances. We apologize for any inconvenience this may cause and appreciate your understanding. For birthday plates, unless there are special requests, we will provide a fruit-based arrangement.

An assortment of 4 types that changes with the seasonal ingredients. In October, it includes: eggplant and herb tomato stew, nameko and wood ear mushroom caper marinade, lotus root and burdock red wine miso stew, and pumpkin and bacon vinegar marinade. 1980/M 2390/L

This is a very gentle and warm popular bread baked fresh every day.

This appetizer is made by marinating with white wine, Prosecco, and other ingredients, using 710/4P and 930/6P. It doesn't taste like a tomato, so we often receive feedback from customers who dislike tomatoes saying, 'I can eat this!'

Using domestic pork shoulder, it takes a week to carefully prepare. It pairs well with the first dish and the last wine.

Marinated and desalted for one day. Dried and smoked for another day until it blends well. Octopus has become a luxurious ingredient, but we make it simply while carefully layering each process. Please also enjoy the variations of ingredients such as squid, oysters, and shrimp depending on the season.

Thick cut bacon selected by a butcher. Perfect with beer or sparkling wine.

The buffalo mozzarella air-freighted from Italy is very rich.

Homemade sausage made with two types of meat and seasonal ingredients. In winter, it is made with pork, incorporating spring greens, nagaimo (Japanese yam), ginger, black pepper, and apple.

If you take away too much individuality, the meaning of trippa is lost, so we simmer it for several hours while adjusting the time to achieve just the right texture. The gently infused tomato sauce and slowly stewed aromatic vegetables add richness and sweetness, pairing well with red wine.

Marinated chicken breast cooked at low temperature with a sauce made from balsamic vinegar and fresh cream.

The vegetables from Kamakura, which are sourced locally, have a rich variety.

Ajillo made with fresh shirasu sourced from Kamakura

A dish also known by the name 'Milanese'. This is a slightly different Milanese that incorporates plenty of Parmigiano and just a hint of secret seasoning. Depending on the season, there may be changes between green and white. (Mainly in winter, it is white.)

Marinated with rock salt, garlic, and herbs to remove excess moisture and concentrate the flavor, then smoked. The skin is crispy and it's a popular dish. Served with sautéed seasonal vegetables.

Two different special types of beef wrapped around burdock, slowly simmered in a red wine sauce that complements it perfectly. This is not just a tender red wine stew; it is a truly delicious dish.

This is a cutlet made from domestic chicken tenderloin, wrapped in special butter and fried until crispy. It is a dish where butter and meat juices are sealed inside. Enjoy it with a hearty white wine!

When you cut the zucchini, which is delicious even in winter and sourced from the south, ground meat is revealed. Parmesan cheese and Bolognese sauce melt in your mouth.

This is a galette made with potatoes and mushrooms. The ingredients inside may change with the seasons, so please enjoy the differences in ingredients.

Pork cheek that has been salted and dried, slowly smoked and grilled on skewers with herbs.

A gratin with a perfect combination of sweet chestnuts aged at low temperatures and homemade bacon. It will be available until the end of this season's chestnuts (around the end of January next year).

The leeks that have been simmered once become sweeter and have a melting texture. This is a menu item available only during the cold season.

This is a hearty green salad made primarily with full Kamakura vegetables and seasonal vegetables sourced from various regions. A small size smaller than half is also available for 1 to 2 guests.

This is spaghetti made with prepared ground meat and delicious mushrooms.

Using domestically produced risotto rice 'Carnaroli'. The combination of al dente rice, Parmigiano, and butter is delicious beyond explanation.

A dish that becomes addictive with shirasu and refreshing yuzu pepper.

This is an Italian carbonara that does not use heavy cream.

Traditional Italian home cooking 'Puttanesca'. It is a dish that I personally love, so I want to continue making it.

We serve it with linguine, but it is also delicious with short pasta, thick macaroni called rigatoni. Please let us know if you prefer.

Fresh Italian porcini mushrooms simply prepared with olive oil, butter, and broth pasta sauce. Available in limited quantities every Thursday during the season (October to early November). *This season's harvest is poor, and availability is very unstable.

Enjoy the seasonal Pacific saury, which is cooked until tender all the way to the bones, paired with mushrooms that complement it well.

Carefully crushed squid ink in a mortar, combined with aromatic vegetables, broth, and sauce.

Enjoy the gentle sweetness of Japanese chestnuts and the richness of cheese.

This is a carbonara filled with the maker's passion. Please give it a try at least once.