PASTAIONE OKINAWA

An appetizer made with low-temperature cooked Wagyu beef from the prefecture, topped with Tonnata sauce (tuna mayo) from the Piedmont region. Fried capers add a nice accent.

Using seasonal fruits such as mango, strawberry, and persimmon.

Carpaccio and marinated dishes made with seasonal fish.

A dish made with locally sourced seika, resembling pasta. It has a refreshing lemon flavor and a sticky texture that many fans love.

A salad made with grilled lettuce over charcoal, topped with locally sourced herbs, balsamic vinegar, Parmigiano cheese, and roasted almonds.

A dish finished with the liver of Yanbaru young chicken, following the chef's original recipe from his time in Italy. It has a smooth texture without any strong flavors, and it is recommended to pair it with homemade focaccia.

An assortment of prosciutto, spicy salami, mortadella, and more.

An appetizer made by incorporating mozuku into fermented dough and deep-frying it. It is an arrangement of Naples' soul food.

Seika, locally sourced swordfish, seasonal vegetables, etc.

A colorful terrine made with fresh tomatoes, grilled eggplant, and green beans.

Gnocchi with Jimami (peanuts) fried like French fries for a rich flavor.

Fluffy omelette made with seasonal ingredients.

Seasonal limited menu. The tender stewed baby octopus pairs perfectly with our homemade tomato sauce.

A signature pasta from Pastaione. Tagliolini with a good bite and the flavor of squid ink. The moderate spiciness is also pleasant.

Pasta slowly simmered for 4 to 5 hours with Agu shank meat and other ingredients. The noodles are wide like kishimen, allowing the Agu sauce to cling well, providing a satisfying bite.

The thick noodles, similar to udon, are simply paired with our proud tomato sauce, and the rich flavor of Pecorino cheese adds a nice accent.

Handmade short pasta paired with seasonal ingredients.

Ravioli filled with sweet Chura carrot paste. The burnt butter sauce pairs perfectly.

A popular dish combining the fragrant aroma of truffles with a rich sauce and handmade long pasta.

Homemade meatballs with tomato sauce and creamy burrata cheese. A popular dish among children.

Oil pasta with locally sourced carabiner prawns and the flavor of arugula in the sauce.

Cacio e Pepe flavored with Ishigaki Island Pipa (pepper).

Short pasta with Bolognese made from local Wagyu beef shank and shoulder meat, slowly simmered.

Using locally sourced Wagyu beef.

Agu pork uses the loin. The fatty parts are sweet and light, but the umami flavor is concentrated.

Changes seasonally with lamb, Ezo deer, and stews.

A Tuscan fisherman's dish from Livorno. A medley of seafood simmered in red wine.

The classic tiramisu uses Okinawan traditional sweets in the base, giving it a unique texture.

A dough made with ricotta and fresh cream, filled with caramelized almonds for an added toasty impression.

We offer two types made with classic local milk gelato and seasonal fruits.

Please ask the staff.