Nikuyaki cucina Epicuro

We are researching the best tomato sauce made from various tomatoes around the world, analyzing amino acid components from research data, and studying the series of varietal improvements through environmental adaptation from vegetation. So far, to explain in simple terms, we are enhancing the maximum amino acid score by balancing the cooking variety known as 'Italian tomato' from the sunny country and the concentrated tomatoes made using Japanese fruit tomato techniques. The combination offers a mysterious pursuit of the universe's most delicious tomato sauce, providing a rich, simmered flavor with a fresh, fruity taste. Well, it's a somewhat delicious tomato sauce. Tomatoes are the most produced agricultural product in the world. The passion for this beloved vegetable has led to the continuous emergence of incredibly delicious tomatoes in Japan. My research is also ongoing.

The core part of the thigh. It has a finely marbled texture while being surprisingly light and very elegant in flavor, making it our top recommendation.

A part of Wagyu that loves fat. It's meat along the bone, so it has a strong flavor and is the opposite of elegance, being quite playful. If you want to go all out with yakiniku, this is definitely it!

This is the so-called heart meat. This organ, which constantly pulsates with the power to send blood several meters with each heartbeat, is the source of life. It is completely lean and irresistible to those who love it.

Black Angus cattle are the ancestral breed of Japanese black cattle. The marbling is a result of Japanese 'technique', so if raised naturally, it will not have marbling. It is a tender, meaty red part. This ingredient is essential because it is Italian-style grilled meat, the basic beef.

Using a knife to create muscle fibers to enhance the crunchy texture of the tongue. A different flavor from thinly sliced green onion with salt.

Yonezawa Pork First Growth, SPF standard. The ingredients at our restaurant are so fresh and carefully raised that they can almost be eaten as sashimi, whether beef, pork, or chicken. Therefore, the perfect grilling point is the moment it looks delicious!

Soshu Old White Chicken is a brand of chicken raised at the border of Chiba and Ibaraki Prefectures. It is only shipped for commercial use, and recently it has been supplied to high-end yakitori restaurants, increasing its recognition. This is also a material that can be eaten as sashimi, so cook it to the perfect doneness!

Honestly, this breast meat is recommended over the thigh! You can really understand the difference in the ingredients!

Not part of the grand menu, but there are many recommended ingredients for the day! Beef misuji, tripe, hormone, and more. Especially, the ancient white chicken sashimi liver is a white liver, freshness is key for this semi-regular item! Prices are market price.

Plain omelette utilizing fresh cream, served with Funabashi carrot sauce. A specialty of Funabashi, red eggs from Oshiki Poultry's red peacock!

The duck from Kyoto is salted and aged. It has a unique aroma created by Sardinian salt.

Grilled fresh sausage made from Yonezawa pork. The moment you pierce it with a knife, the soup bursts out, just like a soup dumpling! Served with stewed white kidney beans.

You can add lemon honey to your liking. It goes particularly well with Gorgonzola.

A classic appetizer that should definitely appear in the course's starters.

Francesinha Red Wine Stew

Old White Chicken is a brand of chicken from the border of Chiba and Ibaraki Prefectures. Served with Marsala wine sauce.

Roasted potatoes are fried. Rosemary does the best job! Natural ingredient potatoes.

Marinated Aromatic Vegetables - A staple appetizer in our course

Cheese lovers will not miss out on this world-renowned blue cheese! The Italian Gorgonzola Association does not allow anything other than the ingredients 'milk, salt'. The amazing thing about Italy is its natural food without additives. In Japan, there are also traditional additive-free products like soy sauce, miso, and pickled plums, with some pickled plums being over 100 years old.

Aglio Olio

Classic Italian appetizer. Bright red, white, and green.

Moist prosciutto cut from the leg and fragrant Milan salami. I was taught that a restaurant with delicious leaf salad is a good restaurant.

The vegetables served with our grilled meat are vibrantly colorful in an Italian style. The Bagna Cauda sauce is an excellent versatile sauce that is also recommended for changing the flavor when eating meat!

This is a tomato salad served as an amuse-bouche. It pairs perfectly with grilled beef, allowing you to understand the Italian experience of enjoying grilled dishes with just salt and pepper or balsamic vinegar. Yes, this is essential.

Proudly blended tomato sauce calculated with the amino acid score of Italian tomatoes and domestic tomatoes.

Aglio Olio enhanced with butter for richness. Butter-free option available. Butter soy sauce can also be made as a secret menu item.

A sauce that simply enhances hand-kneaded pasta, rivaling even peperoncino. It's the delicious pasta often served underneath steak or hamburger.

Tomato cream with oregano flavor that allows you to enjoy vegetables. It does not contain meat or seafood as a basic ingredient.

A classic short pasta that pairs well with wine

To keep it brief as it is an academic discussion, our tomato sauce is a blend of tomatoes from the sun country Italy and the water country Japan, designed to raise the amino acid score. Tomatoes from South America evolve in different regions, resulting in amino acid content that is completely different from that on the other side of the globe. The basic combination involves Japan's unique technology of moisture-controlled green healthy tomatoes. By combining with San Marzano, Sicilian Rouge, and European varieties that become delicious when heated, we enhance the amino acid score and elevate the umami flavor. The combination of the dough and mozzarella creates an exquisite pizza. The Tomato Doctor highly recommends this, and it serves as the base for the Shuuichi project 'I Want to Make the World's Best Pizza Part Three.' I am in charge of the tomato sauce enthusiast role.

This pizza features a base of aged mozzarella topped with Gorgonzola, Mimolette, Brie, Al Barolo, and Parmigiano, carefully balanced for flavor. Each cheese has a strong personality, creating a harmonious blend that is easily appreciated. This is our pride, the Quattro. Served with lemon honey on the side if desired.

Special anchovy sauce makes this the most aromatic pizza. In my equation, the umami calculation, this anchovy tomato and meat create a chemical reaction, resulting in a synergistic umami effect!

On the blackboard menu

Pappardelle is a wide flat pasta from Tuscany. It is made with homemade fresh sausage 'Salsiccia' cut into pieces and combined with cream, herbs, and spices, creating a simple yet profound classic Tuscan pasta.

One of the restaurant's signature pastas. It features porcini mushrooms and a herb butter sauce, which is a favorite among Japanese people! It has a richness and umami similar to butter soy sauce. Montagna means mountain, and it refers to the jagged cut pasta resembling mountain ridges.

Amatriciana is a pasta from Amatrice and is said to be the prototype of Neapolitan pasta with a rich cheese tomato sauce. The acidity and volume are typical of Italian pasta.

Volteace means 'spiral, naruto' in Italian, and it is our original shape of short fresh pasta. It has layers, and the sauce is sandwiched between the pasta like a mille-feuille, entering your mouth. This is a tomato cream pasta designed to eat vegetables with seasonal colorful vegetables. We generally do not include meat. Oregano enhances the farm's atmosphere. The photo is styled with mimosa for the cherry blossom season.

It is extremely popular, but it completely tastes like shrimp, so it doesn't become a signature dish. There are customers who only eat this. A well-known classic pasta, Americane Americano, is a high-quality sauce made by carefully simmering an enormous amount of crustacean shells and flavoring it with liquor. In the most expensive course, the Americane is standard with lobster.

Ragu sauce made with Funabashi carrots. This is the true Bolognese sauce, far from the taste of ketchup. It only comes together with fresh pasta or thicker spaghetti. The charm of meat sauce lies in the complete harmony where neither cheese nor pasta assert themselves.

In winter, pasta with clam chowder sauce and clam chowder also appear. Honbinos clams inhabit deep areas of the bay, and asari clams can coexist with clams. During the snowmelt season, we use scallops and oysters, so we hold back a bit.

A slightly adult version of carbonara. My theory is that truffles come alive when they meet carrots. A rediscovery of the charm of carrots, the world's vegetable. Carrots are red, sweet, and delicious, a chance to reconsider what is usually taken for granted.

Freshly ground pepper combined with Gorgonzola creates a classic pasta with a miraculous flavor. Pepper was once compared to diamonds, and Gorgonzola, if it has no strong taste, could easily be considered one of the world's rare delicacies. The food label for Gorgonzola only states 'milk and salt.' It is a wonderful phenomenon that products free from additives are spreading around the world. Simple Italian pasta, snack pasta, is sufficient because the ingredients are miraculous. This is also true when there are seasonal toppings.

A popular item that has become a staple. Toppings vary with the seasons. Our service menu brings nothing but happiness.