ทรัตโตเรีย เทมโป โดโร

※The cooking method will vary depending on the fish caught that day.

A peperoncino made with mushrooms delivered from Masushima Farm, finished with flavorful domestic garlic.

Traditional Neapolitan spaghetti from the Voiero company

Richly infused with the flavors of 72 seasonal vegetables

Slowly sautéed domestic garlic and Italian prosciutto

A perfect balance of herb aroma and the savory taste of meat, featuring homemade sausage as the star.

Golden eggs from Hokkaido free-range chickens raised on additive-free feed

Local fish dishes prepared according to the fresh catch of the day

A luxurious combination of the king of shrimp, Izu spiny lobster, and Asari clams from Akkeshi in Eastern Hokkaido, prepared in a fisherman's style seafood pasta.

(Grass-fed beef) low-temperature cooked with a lot of red meat, showcasing the original flavor of the meat 6127 yen *per person + tax 1200 yen (including tax 1320 yen)

A famous baked confection from Naples, soaked generously in dark rum syrup.

Homemade tiramisu made with espresso extracted from the Italian coffee machine brand 'LA CHIMBALI'