Osteria Calimero

Our restaurant offers traditional Roman cuisine. Please let the staff know your preferences for pasta and main dishes according to your appetite. All prices are inclusive of tax. The cover charge is 550 yen per person, and we provide a bottle of mineral water (500ml) along with homemade bread. We hope you enjoy a delicious and pleasant time...

A traditional Roman dish that means 'to jump into the mouth.' Please let it jump into your mouth as the first dish.

Once, like Alexander the Great who embraced the cultures of other countries without being confined to his own, this pasta named 'RE' (King) combines ingredients from the North and South, featuring pork cheek, onions, white pepper, lemon, and tomato cream, and is the chef's specialty. Starting from 2000 yen (excluding tax).

A dish meaning 'bone hole', it is a local specialty where veal shank with bone is simmered in soffritto and white wine. At Calimero, our specialty is veal shank from Awaji beef, cooked with the bone in a Roman style with red wine, tomatoes, and more.

Homemade ricotta cheese made with Awaji milk

Italian appetizer using seasonal vegetables from Hyogo Prefecture

Salad with arugula from Tamba, Hyogo, Awaji lemon, and pecorino cheese

Prosciutto 'Hamonn Minakami' from Gunma Prefecture, sliced very thinly with a manual slicer from the Tamagini company, and imported buffalo mozzarella from Italy.

Bruschetta with Pecorino Romano cheese and black pepper paste

Oven-baked layers of eggplant, tomato sauce, and Parmigiano cheese

A Roman dish meaning 'to jump into the mouth', featuring thinly pounded Kobe pork tenderloin layered with prosciutto and sage, a signature dish of our restaurant.

Roman-style stew of Awaji beef meatballs accented with coarsely ground black pepper

The 'honeycomb tripe' of Awaji beef is boiled with aromatic vegetables and then simmered with red wine and tomatoes.

Smooth cold soup meaning 'velvet'

(Assorted Prosciutto and Salami) *Single items are also available

(Sheep cheese black pepper)

(Simple pasta with butter and cheese)

(Bacon from pork cheek and onion in tomato sauce)

(Anchovy, Olive, Capers / Red or White)

(Angry Sauce)

(Stew Sauce)

(Chef's specialty)

Chef's choice pasta from 2500

Prepared as bistecca (steak) or scottadito (grilled) stews.

Boiled Akashi octopus served with bruschetta

(Steak) Price/30 yen per gram

(Katsulet) Price/31 yen × g

(Braised Awaji beef shank)

(Tanned leather craftsman style stew)

(Grilled) Price/17 yen per g

(Katsulet) Price/18 yen × g

(Roast Pork) Price/15 yen per g

(Grilled) Price/20 yen per g

(Cutlet) Price/21 yen × g

(Hunter-style stew)