Fermented Italian Vege Tomo Up Kitchen
発酵イタリアンベジともアップキッチン
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
อิตาเลียนสุขภาพที่ผสมผสานการหมักและฤดูกาล
คะแนน
รีวิว
เมนู
This course allows you to taste seasonal vegetables and seafood. It is selected from the restaurant's popular menu. Fermented seasonings are used in the dishes to make them more health-friendly. We also consider the nutritional balance of the meal and use more than 30 items.
This course allows you to taste seasonal vegetables and seafood. It is selected from the restaurant's popular menu. Fermented seasonings are used in the dishes to make them more health-friendly. We also consider the nutritional balance of the meal and use more than 30 items.
We have collected the most popular menu items at the restaurant. It begins with a gorgeous appetizer. Seasonal vegetables and seafood, rich sea urchin cream pasta. The famous gibier hamburger steak. You can enjoy a lot of seasonal vegetables from the appetizer. The balance and order of meals are important.
Only for customers who order a course meal. Last order in 90 minutes. Additional 30 minutes will be charged at 400 yen per person.
All of the menu is composed of vegetables. Among vegetarians, there are many types, such as those who can eat milk, eggs, and dashi (soup stock) even if they are made from animal products. Please let us know when you make a reservation.
This is a lunchtime-only course that uses an abundance of seasonal ingredients. Allergies can be accommodated. Please let us know at the time of reservation. Reservations are accepted from 4 persons or more. We also offer a higher grade course.
Made by fermenting a blend of vegetables, fruits, and rice malt for 72 hours in a fermenter. Experience the power of the enzymes contained in the vegetables, fruits, and rice malt. We offer 2 to 3 varieties. ● Soda Mix: Enjoy it refreshingly.
Made by fermenting a mixture of vegetables, fruits, and rice malt for 72 hours in a fermenter. Please feel the power of the enzymes contained in the vegetables, fruits, and rice malt. We have 2 to 3 varieties available. ● Soy Milk Version: It has a taste similar to sweet sake made from vegetables.
Made with the finest red vinegar and finished with an original blend of spices. Blended with cardamom, cinnamon, vanilla beans, cloves, chili peppers, and beet sugar! It has a spicy and refreshing aftertaste that is addictive.
Sparkling White Wine 2 Types, Red Wine 2 Types, Rosé Wine
Past Wine Meeting No. 1 Natural Wine, No. 2 Orange Wine and Fermented Dishes, No. 3 Wine Meeting Related to Pinot, No. 4 Aromatic White Wine and Spiced Fermented Dishes, No. 5 Pinot Noir Meeting, No. 6 Wine Related to Mountains and Fermented Dishes Related to Mountains, No. 7 Wine Related to Volcanoes and Fermented Dishes Related to Volcanoes, No. 8 Natural Rosé! Rosé? Rosé!? Meeting, No. 9 Current Natural Wine from France, No. 10 Happy New Hour <Sparkling Wine Meeting>, No. 11 Natural Wine from Australia, No. 12 Wine Related to Fresh Greenery. The next wine meeting will be announced on Instagram on 5/24.
●Region: Yamanashi Prefecture ●Winery: Shikishima Sake Brewery ●Variety: Aromas of Koshu green apple, lemon, and pear, with a dry taste. Umami is extracted using the Sur Lie method.
●Origin: Yamagata ●Winery: Asahi Town Winery ●Variety: Delaware wine bottled without filtration. It features the elegant aroma of Delaware, but also has a bitterness from the seeds, resulting in a dry finish. It pairs well with roasted vegetables.
●Puglia ●Winery: Conti Zecca ●Variety: Chardonnay with a floral aroma and flavor. It has nuances of oak and is a rich wine. When paired with creamy dishes, its deliciousness is enhanced.
●Origin: Tuscany ●Winery: Casa di Monti ●Varieties: Trebbiano, Malvasia. It has a pleasant taste that emphasizes the fresh feeling and allows you to clearly experience the natural fruitiness of the grapes. After hand-picking, fermentation is carried out at 16°C, and it is released after resting in the bottle for a while.
●Origin: Sicily ●Winery: Funaro ●Variety: It features floral aromas typical of Grillo, with notes of Western pear, apple, and white peach, complemented by a refreshing minerality that creates a beautiful layer. The concentrated fruitiness is balanced by a crisp acidity and brilliant minerality, resulting in a wonderful finish.
●Origin: Tuscany ●Winery: Guardo Al Melo ●Variety: Vermentino An exotic array of tropical fruits and citrus fruits, honey, and refreshing herbs like lemongrass create a rich aroma. It has a fresh taste with a dry and firm acidity characteristic of Vermentino.
●Region: Veneto ●Winery: Gini ●Variety: Garganega, vine age over 60 years! The basic Soave from the three major Soaves 'Gini'! A refined and deep flavor with nuances of minerals derived from volcanic soil, harmonizing quality acidity and minerality.
●Origin: Trentino Alto Adige ●Winery: Poiel E Sandri ●Variety: Riesling with a clear and refreshing pure taste! The Riesling vineyard of 'Poiel Sandri' has excellent stability and is located in Roccol (elevation 300 meters), Rodel Pianezzi (elevation 500 meters), and Palai (elevation 700 meters). It is chilled in the refrigerator for one day before fermentation and fermented at low temperatures. After aging in stainless steel tanks, it is aged in barrels for 6 months before bottling.
●Origin: Shimane Prefecture ●Winery: Okuzumo Vineyard ●Variety: Sauvignon Blanc The Sauvignon Blanc from Okuzumo Vineyard is produced in very small quantities, cultivated in only 4 rows. Each year, we explore the potential of the variety while making small batches. It has aromas of citrus and herbs, with a firm acidity that provides a refreshing and crisp taste. It pairs well with mussels steamed in wine, grilled fish, and steamed vegetables.
●Origin: Yamanashi ●Winery: Domaine Tengeiji ●Variety: Aromas of Koshu lemon, lime, and other citrus fruits, with sharp acidity and fruitiness. The acidity and body are well-defined. Koshu is fermented and aged in French oak (medium toast).
●Origin: Yamanashi ●Winery: Chateau Jun ●Variety: Carefully selected Koshu grape growers, maturing the same base wine in different types of wooden barrels. This lot is aged for about 10 months in French oak only. It has a soft barrel aroma, with a good balance of acidity and fruitiness, and a slight sweetness in the aftertaste. This wine pairs well with seafood dishes and Mizutaki.
●Origin: Rheinhessen ●Winery: Weinreich ●Varieties: Bacchus, Müller-Thurgau, Sauvignon, Silvaner. The soil is mainly loam, silt, and a little limestone. Vinification and aging: All grapes are destemmed. Each variety is fermented after skin maceration (4 to 6 weeks). After that, it is aged using old wooden barrels (barrique, tonneau).
●Origin: Hokkaido ●Winery: Hokkaido Wine ●Variety: Zweigelt This wine has tannins and spiciness, cultivated in a relatively warm climate in Hokkaido and nurtured by Yoichi. It pairs well with prosciutto and daily changing pâté.
●Origin: Abruzzo ●Winery: Farnese ●Variety: Sangiovese with a deep ruby red color, fruity aroma, and concentrated flavors of berries and plums. This wine is made from fruity Sangiovese and pairs well with the local specialty, Porchetta.
●Origin: Tuscany ●Winery: Casa di Monti ●Varieties: Sangiovese, Trebbiano with red fruits like cassis and cherry, and a slightly bitter and charming aroma. Italy's nature is wine. Perfect for pasta with tomato sauce.
●Origin: Yamanashi ●Winery: Japan's oldest winery [Maruki Shuzo] ●Variety: Muscat Berry A has a refreshing taste reminiscent of raspberries and jam. Pair it with gratin made from eggplant and beef tendon.
●Origin: Puglia ●Winery: Rocca di Mori ●Variety: Negroamaro, Montepulciano aged for over 5 years, a smoky and fruity wine with a rich taste. This is a robust type of wine, which pairs well with wagyu steak and similar dishes.
●Region: Piedmont ●Winery: Marvila ●Varieties: Nebbiolo, Barbera, Bonarda aged for 18 months in 450-liter oak barrels, each variety separately. After blending, it is bottled and undergoes an additional 6 months of bottle aging before being shipped. Deep ruby color, aromas of cassis and American cherry with hints of spice and dry herbs, giving it a slightly wild scent. The ripe fruit has a pleasant acidity characteristic of the varieties. It has soft tannins, yet is well-balanced and has an approachable taste.
●Origin: Basilicata ●Winery: Cantine Madonna delle Grazie ●Variety: Aglianico, a producer from Basilicata that has maintained organic practices for three generations, 'Cantine Madonna'! Charming sweet aroma of cassis accompanied by a rich salty finish.
●Origin: Tuscany ●Winery: Fattoria Umbra ●Varieties: Sangiovese, Cabernet Sauvignon, Merlot, Syrah Fermented in stainless steel tanks, aged for 8 months in tonneaux, concrete tanks, and enamel tanks. It is crafted to be a delicious wine right after release. While adhering to traditional styles, it also conveys high-quality fruit with great ripeness.
●Origin: Nagano Prefecture ●Winery: Obuse Winery ●Variety: Merlot, Cabernet A slightly deeper berry flavor with notes of dark cherry, plum, and blackberry. The tannins, which were not felt in the aroma, are quite strong, and there is also a moderate acidity.
●Region: Nagano Prefecture ●Winery: Obuse Winery ●Variety: Merlot The fruitiness has a slightly deeper berry vibe with dark cherry, plum, and blackberry. However, the tannins, which were not felt in the aroma, are quite strong, and there is also a moderate acidity.
●Region: Tuscany ●Winery: Tenuta dell'Ornellaia ●Varieties: Merlot, Sangiovese, Cabernet Sauvignon Super Tuscan, a bottle that allows you to casually enjoy the philosophy of Ornellaia. The appearance is a purplish ruby color. The rich fruit aromas of black currant and blackberry are accented by nuances of spice, tobacco, and mint.
●Origin: Piedmont ●Winery: La Spinetta ●Variety: The winery that won Winery of the Year for Barbera Gambero Rosso, now known by every Italian wine fan! The popular Barbera from La Spinetta! Aged in new French oak barriques!
●Origin: Kyoto ●Winery: Tanba Wine ●Variety: Muscat Berry A. Made without any preservatives and unfiltered, bottled directly. It has the rich complexity and fruitiness of the grapes, with a fragrant yeast aroma, a slight cloudiness, and a sparkling sensation from the carbon dioxide, served directly from the cellar.
●Origin: Catalonia ●Winery: Valdinette ●Varieties: Macabeo, Parellada, Charello. After 15 months of aging, it is shipped. Pale yellow. The aroma of ripe fruit wafts up from the bubbles, with a crisp, fresh acidity. It has a wonderfully gentle mouthfeel. A cava that you can enjoy with peace of mind, simply delicious.
●Region: Yamagata Prefecture ●Winery: Takahata Winery ●Variety: Chardonnay A representative producer of Tohoku, established in 1990. A dry sparkling wine made with 100% Chardonnay, featuring a fresh aroma of citrus fruits.
●Origin: Osaka ●Winery: Katashimo Winery ●Variety: Delaware A refreshing aroma reminiscent of white flowers, with a well-defined dry taste and rich fruits complemented by strong acidity. The savory aroma of takoyaki's wheat and the sweetness of the sauce pair well with the solid sweetness of the fruits and the crisp dryness.
●Origin: Bordeaux ●Winery: Chateau Haut Mare ●Variety: A pale yellow with a hint of green Semillon, enveloped in aromas of herbs, lemon, and white flowers, with a fruity and mineral taste accompanied by a pleasant acidity and a balanced finish, offering excellent cost performance.
●Origin: Champagne ●Winery: Louis Roederer ●Varieties: Chardonnay, Pinot Noir, Pinot Meunier A representative bottle of the world's No. 1 Champagne house. An art created through blending, a Champagne with a unique number.
We have about three types available. ● Apple and Espresso ● Kumquat and Ginger ● Strawberry and Dill, etc...
Made by blending spices based on high-quality red vinegar. Since it uses red vinegar, it has a refreshing aftertaste. It is a soft drink made with fermented seasoning.
This is a drink made by fermenting vegetables, fruits, and koji for 72 hours. It is a soft drink packed with the power of natural enzymes.
One sip of beer... 350 yen Shandy Gaff... 700 yen Red Eye... 700 yen
Sapporo Lager Beer, famous for its red star, is only available in Sapporo.
Prepared with Suntory Kakubin or Chivas Regal Mizunara.
The glass from Dezir is a daily special.
Available in a 334 ml bottle.
A colorful [rose] type popular among women. It has a deep fruitiness with berry notes. The beautiful color of the rose enhances the atmosphere. 'Charming aromas of red fruits like strawberries and raspberries are impressive, with acidity and sweetness harmoniously blended.'
100% juice made from grapes used for making wine. This juice is made without pesticides or chemical fertilizers and without added water, allowing you to enjoy the original aroma and flavor of the grapes.
Natural mineral water with natural carbonation
100% Apple Juice from Aomori
The menu changes every two weeks. For more details, please check on Instagram and other platforms.
Platter of 5 types... 800 yen. If you order when making a reservation, it can be served smoothly. Initially, we serve a platter of 3 types of appetizers as a starter. If you order an additional 3 types of appetizers, we will serve a total of 6 types as the first dish. It will be a visually luxurious plate. Ordering at the time of reservation ensures a smooth experience!
Densuke Anago from Tsushima. Densuke means large, and we use large anago weighing over 500g each in our restaurant.
The caught hamo has exceptional flavor. It is often eaten during festivals in the Kansai region! The chef's skill in bone cutting is now in its 10th year!
The contents will change depending on the season. [Conger eel, bonito, Spanish mackerel, swordfish, red snapper, pufferfish, bluefin tuna, Pacific saury, winter yellowtail, etc.] Variations of fermented sauce include: ● San-go-hachi Koji Sauce ● Parsley and Pickled Rice Bran Sauce ● Sansho Koji Sauce ● Shiso Koji Sauce, etc. We serve a fermented sauce that pairs well with fish, based on salt koji.
Carrots are lactic fermented, then combined with seasonal fruits and whole grain mustard for flavor. Unlike typical carrot rape, the lactic fermentation is original. Instead of using sugars, seasonal fruits are used, making it safe for the body.
Simply sautéed burdock seasoned with soy sauce koji. A dish where the sweetness of the koji, the umami of the Rausu kelp used in making the soy sauce koji, the umami of the burdock, and the richness of the two-year soy sauce are beautifully balanced.
Colorful sauerkraut. It is slowly fermented with lactic acid in the shop. The gentle acidity is proof of lactic acid fermentation. By taking time to make it without using vinegar or other ingredients, it results in a mild flavor.
This is a salad made with organic, nutrient-rich vegetables. Served with original Aomori burdock dressing. Takeout Aomori burdock dressing... 450 yen
The chicken breast is marinated with special koji and cooked at low temperature to make ham, served with seasonal fruits and organic vegetables for a nutritious meal!
Grilled on a thick iron plate. Fermented koji sauce.
Seasonal vegetables are finished mildly with an original spice blend. The reddish color is due to the use of Mitsukan Yamabuki. The soft acidity and the chef's original blend of spices blend well with the vegetables.
A pizza that has been popular since ancient times
Classic Pizza
A must-try for those who want to eat a lot of vegetables.
The fragrant sakura shrimp pairs well with the rich mirin lees. This is a recommended pizza during the season when sakura shrimp is in season. Mirin lees and sakura shrimp go well with mineral-rich white wine!
Carefully processed chestnuts with their skins. The combination of the chestnuts and prosciutto is excellent, and it pairs well with red wine! Recommended pizza for autumn.
The thick white asparagus is refreshing and juicy. With a spicy accent of Gorgonzola Piccante!
Quickly steamed fresh vegetables. The sauce for the bagna cauda is made with garlic, onion, salt koji, and oil. It is plant-based but has a rich finish.
Hot gratin. The eggplant is used as a dish, making it possible to eat it whole. The beef tendon, simmered for three days until tender, is just right!
A dish featuring spiced shrimp koji. It was well-received at a wine event and has been added to the menu.
Phytochemicals become easier to absorb when simmered. This is a soup full of slowly simmered vegetables. It is also available for purchase online.
The seasonal vegetables grilled on a thick iron plate have a different umami and aroma. We serve dishes that enhance the natural sweetness of the vegetables.
The sweetfish is confit so that you can eat it down to the bones, then wrapped in kadaif and baked. Enjoy the crispy texture of the kadaif and the fluffy flavor of the sweetfish.
Made with organic tomatoes, garlic, salt koji, and chili peppers. Enjoy the acidity of the tomatoes and the umami of the sauce. Recommended for children as well.
This is the chilled pasta for 2024! Shiso Koji Genovese. A dish where fermentation comes alive!
Pasta packed with the most vegetables in the region.
A classic rich pasta. Those who love cream pasta will be hooked. The sauce is seasoned with sea urchin and koji.
Sweet vegetables, Manganji pepper. Grilled on a hot plate and then mixed with pasta.
The squid ink sauce is a pasta made by adding squid ink to tomato sauce. Adding squid ink enhances the richness and makes it delicious. It is seasoned with onion salt koji.
Pork shoulder loin is a delicious cut of meat, seared to perfection and simmered in cream, balanced with the acidity of lemon in this dish.
Cutlet baked in butter. Although Ezo deer is mild in flavor, making it into a cutlet adds umami and richness, making it one of the chef's favorite dishes.
This is a vegetable steak series. It changes with the seasons, featuring ingredients like log-grown maitake mushrooms and young corn.
Blended herbs and spices are finished on the spot.
Enjoy the differences in meat using three types of game: boar, deer, and bear. Served with homemade fermented grain mustard.
Salsa verde made with salt koji and aromatic herbs.
Bear meat is rich in flavor and becomes more delicious the more you chew. ★ We use fermented seasoning called 'Onion Salt Koji' for flavoring.
Among the various brands of Wagyu that the chef has tasted, he settled on Mita Beef. It is not greasy and has a flavorful taste that develops the more you chew.
Among meats, the fillet is the most tender. The texture melts in your mouth and is delicious. We source from good regions at that time.
Burdock and chocolate pair well, and I have been making this for over 10 years. It goes well with red wine and coffee. This chocolate cake is baked using only honey without any beet sugar. It is also available for sale and shipping on our online store.
No flour is used at all; it is set with the power of white beans and cheese. The accent of Gorgonzola enhances the pairing with wine.
This tiramisu is made by utilizing the colors and textures of vegetables. The vegetables used, such as beets, taro, fava beans, and cauliflower, change with the seasons. The base sponge is baked gluten-free using only rice flour, beet sugar, eggs, and coffee.
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