SPAZIO INNO

Our à la carte menu changes based on the ingredients sourced throughout the year. Depending on the season, we use summer truffles or black truffles, and you can order from today's blackboard menu, including 'Tagliatelle with Truffles' served by the chef at your table. Catering is also available, so please contact us.

※Prices may change depending on the season.

※ Prices may change depending on the fresh fish available. From 1,980 yen.

In addition to bamboo shoots, which are sourced daily, spring vegetables such as white asparagus adorn the plate. Enjoy the fresh bitterness of spring vegetables with roasted dishes, as well as specialties like pasta with morels (Morchella), a representative spring mushroom, and pasta infused with cherry leaves paired with firefly squid puree.

In summer, eel is a star ingredient. In addition to the main dish, a salad featuring the elusive water eggplant known as Senshu's Baba eggplant and peaches will also be available. A Genovese dish using basil and shiso is another summer-inspired item.

During this season when game meat takes center stage, we offer a menu that lavishly uses porcini mushrooms. Additionally, please enjoy appetizers featuring a combination of matsutake mushrooms and sanma, prepared in an Italian style, as well as desserts made with sweetened chestnut skins.

※Limited time only for 2-3 weeks in summer / one month in autumn

It is the season when seafood such as pufferfish and crab, along with root vegetables, are delicious. Colorful root vegetables like red kururi daikon, white snow lotus root, and red soil burdock, sourced from Kagawa, are roasted or confit with exquisite cooking. The red kururi daikon soup is also exceptional.

※Prices may fluctuate depending on stock availability.