CUCINA LOCALE

(Red Snapper, Scallops, Oyster Confit)

Cazarecce... a traditional short pasta from Sicily.

Natural Sea Bream

This is the breast meat of ducks raised for foie gras.

An assortment of 5 types including vegetables, prosciutto, and meat.

An assortment of 8 types including vegetables, prosciutto, and meats.

This is a long-aged Italian prosciutto. It is sliced after an order is placed. ・M size…858 yen ・L size…1,078 yen

A smoked prosciutto that is referred to as the prince of the prosciutto world.

It is a type of raw ham from the shoulder of the pig.

This salami contains fennel seeds, giving it a refreshing and unique flavor.

Piccante means 'spicy' in Italian.

A pâté made with brandy and harp, wrapped in pistachios, walnuts, and almonds.

The foie gras mousse is seasoned with cognac and caramelized on the surface with a torch.

Fresh octopus prepared as a salad with citrus vinaigrette

Our proud Bagna Cauda sauce

From 1,100 yen

At our restaurant, we add shrimp broth to enhance the aroma. You can choose between the regular version and the piccante (spicy) version. ・Extra bread... 100 yen

This dish is overflowing with the rich flavor of clam broth. You can choose between the regular and piccante (spicy) versions. Additional bread... 100 yen.

An Italian open omelette. Generously topped with Grana Padano cheese and finished with fragrant black truffle oil.

An Italian open omelette. Basil and potatoes are a perfect match.

Marinated with several types of herbs and spices, it takes two days to make, including smoking. Enjoy the overflowing juices.

Crab is simmered with broth, fresh cream, and other ingredients, then placed on garlic toast.

Duck meat, mirepoix, and porcini mushrooms simmered in red wine and Madeira wine. Enjoy the chunky texture of the duck meat.

This is a luxurious carbonara made with Lan Wang eggs. Lan Wang eggs are characterized by their deep yellow yolks and rich umami flavor.

Using linguine pasta. A rich sauce made from lobster stock, accented with the refreshing taste of orange.

Using tagliatelle pasta, this dish combines ground pork with tenderly simmered beef tendon and beef shank for a rich flavor.

This is brand pork from Takao Farm in Nishi-ku, Kobe City. It is characterized by its particularly sweet fat and strong umami flavor, served with a Madeira wine sauce.

First simmered at low temperature, then marinated and grilled.

Slowly simmered with red wine, herbs, and aromatic vegetables. It is finished to be tender.

Fresh fish sourced that day, prepared with clams, mussels, etc., starting from 1,540 yen.

Orange-flavored ice cream brulee

Served with rich pistachio ice cream alongside the chocolate cake.