ETSUBO

Due to the status of ingredients and supplies, the menu and prices may change without notice. We apologize for any inconvenience and appreciate your understanding. For birthday plates, unless there are special requests, we will provide a fruit-based arrangement.

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

An appetizer marinated in white wine, Prosecco, and other ingredients, available in 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.

Marinate and soak in salt for one day. Dry and smoke 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 differences in ingredients such as squid, oysters, and shrimp, depending on the time.

Thick cut bacon selected by a butcher. Perfect for beer and sparkling wine.

The buffalo mozzarella airlifted from Italy is very rich.

Homemade sausage made with two types of meat and seasonal ingredients. In winter, it is made with pork, incorporating ingredients such as shungiku, nagaimo, ginger, black pepper, and apple.

If you take away too much individuality, the meaning of trippa will be lost, so we simmer it for a few hours while adjusting the time to achieve just the right texture. The slowly infused tomato sauce and the slowly cooked 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 flavor. 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 is a popular dish. Served with sautéed seasonal vegetables.

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

This is a cutlet made by flattening domestic chicken tenderloin and wrapping it in special butter, then frying it 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 comes out. Parmesan cheese and Bolognese sauce melt in your mouth.

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

Carefully ground the ink of the cuttlefish in a mortar to bring out the rich color and aroma of the ink. Enjoy it with small mongoose squid.

This dish features pork cheek that has been salted, dried, and slowly smoked.

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).

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 an abundant 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 people.

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

Using domestically produced risotto rice 'Carnaroli'. The combination of rice with a firm texture, Parmigiano, and butter is delicious without needing any explanation.

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

This is a carbonara that does not use heavy cream. Try it when you want carbonara but find cream too heavy!

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 like thick macaroni called rigatoni. Please let us know if you would like that.

Fresh Italian porcini mushrooms simply prepared with olive oil, butter, and broth pasta sauce. Available in limited quantities every Thursday during the season (from October to early November).

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

Seafood Bolognese made by finely chopping and simmering four types of seafood

Please 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.