Manuel Vignot & Petiscos Jiyugaoka

A pleasant texture of octopus marinated with pickles and capers, harmonizing with vibrant colors. An essential octopus salad on the Portuguese table, visually striking. The sharp acidity enhances the umami of the octopus, while the crunchy texture of fresh onion creates a delightful rhythm. Perfect as a starter or in between rich dishes like tripe, be sure to give it a try.

The soul food of the Portuguese people. An exquisite croquette with a crispy exterior and fluffy interior, this croquette is a national dish loved throughout Portugal and represents bacalhau (salted dried cod) cuisine. Portugal, known as 'the nation that devours cod,' has many bacalhau dishes, but this croquette preserves the traditional flavor where the deep umami of bacalhau harmonizes with the gentle sweetness of potatoes. We use carefully desalted bacalhau to achieve a crispy and fragrant exterior with a melt-in-your-mouth texture inside. Enjoy it hot as a companion to wine or beer.

With a tangy flavor and aroma that whets the appetite, this Portuguese preserved dish features seasonal small fish that are fried to a crisp and then marinated in refreshing vinegar and olive oil. The umami of the fish is locked in while the acidity and fragrance of the marinade permeate every bite. The deep flavor and delicate texture that develop from resting in the refrigerator are truly appealing.

Crispy on the outside, creamy on the inside. A masterpiece of concentrated flavor made with rich goat cheese, coated and deep-fried at high temperatures to evaporate the moisture and intensify the umami. The freshly fried, hot, and crunchy texture combined with the salty and rich flavor of the melting goat cheese from within. The greatest charm of this fried goat cheese is the surprising combination with the smooth and gently sweet pumpkin jam served alongside.

The duck meat is carefully simmered to achieve a texture that is not too soft, retaining a slight chewiness. The concentrated flavor of the duck, enhanced by a special sweet and sour sauce with orange, is marinated. The deep richness of the duck and the refreshing acidity of the citrus harmonize, bringing out a new charm of the duck meat in this warm cold dish.

The chicken gizzards are slowly cooked at a low temperature to achieve an incredibly moist texture that does not feel tough. Combined with the texture of salad pumpkin and greens, the sweet and sour berry dressing adds a light and fruity flavor. Finally, the rich saltiness and depth of the shaved Pecorino cheese brings everything together.

Portuguese-style grilled sardines served with fresh onion and vinegar sauce, symbolizing Portuguese food culture as a national soul food. We serve the sardines, a gift from the Atlantic, generously grilled. While simple, the skin is fragrant, and you can enjoy the concentrated flavor of the fish inside. The special onion and vinegar sauce served with it harmonizes with the rich fat of the sardines, creating a refreshing dish that stimulates the appetite.

◆Portuguese Prosciutto: Characterized by its rich flavor and moderate saltiness. A rustic yet deeply flavorful dish aged in the climate of the Atlantic Ocean. ◆Mortadella (Portugal): Retaining its smooth texture, this mortadella is seasoned with unique Portuguese spices. It features a rich aroma and depth of flavor that sets it apart from the usual Italian variety. ◆Spanish Salami: A dry sausage with concentrated meat flavor due to aging, perfectly balanced with spices. Ideal as a companion for wine. Enjoy the diverse flavors in harmony with wine or beer.

A traditional dish originating from Lisbon, known as the 'Queen of Bacalhau (dried cod)' dishes in Portugal, featuring a harmonious blend of dried cod, potatoes, and eggs. The bacalhau is carefully desalted to maximize its umami flavor, then gently wrapped in finely shredded fried potatoes and fluffy scrambled eggs. The finishing touch of scattered coriander and black olive adds an accent, allowing you to experience the depth of flavor and rustic warmth of the ingredients. Enjoy this taste filled with history and love, an essential part of the Portuguese table.

Oven-roasted Miosh chicken breast (Miosh chicken, a brand raised in Yamanashi and Nagano prefectures without stress in free-range conditions) marinated carefully with various spices and aromatic vegetables, achieving an astonishing tenderness and juiciness that you wouldn't expect from chicken breast. Enjoy the rich flavor that expands with every bite.

A soup made with seafood (shrimp, small squid, scallops, clams, and razor clams) cooked in a cataplana, a copper pot with good heat conduction. *Price for one person: 1600 yen. *Available for two or more people. The photo is for two people.

A historical stew of beans and meat known as the national dish of Portugal and Brazil, made with pork and red kidney beans, featuring deep richness and umami. The ingredients include pork spare ribs, pig ears, and red kidney beans. By simmering for a long time, the rich gelatin and deep flavor of the pork meld into the beans, creating a rich unity. The pig ears add a unique texture and collagen, enhancing the depth of flavor. This nourishing dish embodies the essence of rustic and hearty Portuguese-Brazilian cuisine, warming the body from the core.

A remarkable marriage of meat and seafood. This is a representative dish of the Alentejo region, a traditional cuisine from southern Portugal, characterized by a unique combination of mountain and sea delicacies. The pork is marinated in a mixture infused with paprika and garlic, then simmered until tender, and cooked together with clams. The deep umami of the pork and the rich briny aroma of the clams enhance each other, creating a complex yet harmonious flavor. Finished with a garnish of coriander, it adds a refreshing accent, showcasing the wisdom of local cuisine that keeps you engaged until the last bite.

Dried cod and potato in a creamy gratin, as the name 'Natas (cream)' suggests, is a dish that boasts an extremely rich and intense flavor among bacalhau (dried cod) dishes. Carefully desalted and flaked bacalhau is combined with diced potatoes and coated in a special fresh cream (Natas) sauce, then baked in the oven. The concentrated umami of the dried cod and the rich depth of the cream blend together, creating a blissful harmony that melts in your mouth. This popular bacalhau dish brings warmth and luxury to the Portuguese table.

A traditional Portuguese dish featuring marinated flank steak in massa, a national food of Portugal, prepared with meticulous methods. The beef flank is slowly marinated in traditional seasoning massa (a fermented paste of salted red paprika), bringing out deep richness and a tender texture. After being grilled to a fragrant finish, it is carefully cooked in the oven to lock in the meat's umami. A special sauce made from the meat juices and butter enhances the flavor of the meat to the fullest. The fried egg yolk on top merges with the sauce, giving the meat an exquisite richness and smoothness. Served with fried potatoes.

The pork shoulder is marinated in a traditional Portuguese seasoning called Massa de Pimento (a fermented paste of salted red paprika). This marinade adds a deep richness and complex flavor to the pork, resulting in a moist and tender texture. The thick-cut marinated pork (300g) is simply grilled, achieving a crispy exterior and juicy interior. It is served with lentils that harmonize beautifully with the strong umami of the pork. Rich in flavor and satisfying. A main dish filled with the wisdom of Portugal.

We have luxuriously used Bacalhau (dried cod), which is the cornerstone of Portuguese cuisine, in fillet form. The Bacalhau, which has been carefully desalted, is grilled at the optimal heat, resulting in a crispy exterior and a moist texture that easily separates. By adding our homemade Piri Piri sauce (a chili-based spicy condiment) and refreshing wine vinegar to your liking, you can enhance the concentrated umami of the dried cod and enjoy various flavor changes. This is a refined dish that allows you to appreciate the quality of the ingredients and the depth that comes from simplicity.

The 'Portuguese Miso' transforms the lamb; the massa (salted fermented paste of red paprika) enhances the umami of the ingredients like Japanese miso and is an essential all-purpose seasoning in Portugal. Marinating the lamb in this massa makes the meat incredibly juicy and rich in flavor. This main dish showcases the rustic yet refined 'grilling' technique of Portugal, where the depth of fermentation shines through the simplicity.

Authentic tripe stew, a local dish representing Porto, called 'Tripas'. In our restaurant, we use chickpeas that have a fluffy texture and gentle sweetness, slowly simmered with beef and pork tripe. Without complex arrangements, we employ traditional cooking methods to maximize the umami of the ingredients, resulting in a deeply flavorful taste that warms both the heart and body.

A traditional fritter known as 'Peixinhos da Horta', said to be the root of tempura that brought Portuguese food culture to Japan. Originally made only with green beans, we have enhanced it by adding the unique flavor of a rare fish called Mizutengu, creating a hybrid dish that combines 'real small fish' and 'small fish from the field (green beans)'. Enjoy the deep flavors of seafood and vegetables trapped within the crispy batter.

Rich umami concentrated. Carefully prepared trippa grilled to perfection, marinated in Massa de Pimento, and grilled to a fragrant finish. The outside is crispy, while the inside has a bouncy texture, with the rich umami and depth created by Massa, making it a perfect dish to pair with wine or beer. Enjoy this tapas that showcases the chef's skill, available in a small portion (70g) for your enjoyment.

A rich and unique fresh goat cheese paired with the blessings of the earth, gently marinated with crunchy turnips and aromatic mushrooms. The fresh mint garnish adds a refreshing aroma to the dish, stimulating the appetite. This is a cold harmony that refreshes the palate and enhances appetite, making it a must-try appetizer.

A heartwarming dish that condenses the rich flavor of octopus. Fresh octopus is slowly simmered until tender, using the rich broth extracted from the octopus to carefully finish the rice porridge. The deep and gentle umami of the octopus permeates each grain of rice, creating a smooth texture. This dish also evokes a nostalgic element of Japanese cuisine, making it perfect for a satisfying finish. Enjoy our carefully crafted rice porridge that warms you from the inside out.

A representative dish of Portugal, known as 'Seafood Risotto' or 'Portuguese-style Paella', this is a national luxurious dish. It uses a generous amount of fresh seafood such as selected shrimp, clams, and mussels. The rich extracts drawn from each seafood are absorbed by the rice, which is carefully finished with a special broth. You can enjoy the aroma of seafood and the rich sweetness of the rice coming together, creating a taste that bursts with the blessings of the seaside in your mouth.

Arroz de Pato, meaning duck rice dish, is a traditional Portuguese rice dish that concentrates the umami of duck meat. It is a representative dish of Portuguese hospitality, perfect for celebrating special occasions and festive tables. The duck meat is slowly simmered with aromatic vegetables, allowing the rich broth and shredded meat to infuse the rice before being baked in the oven. The contrast between the crispy texture on the surface and the moist rice that has absorbed the duck's flavor is exquisite. Enjoy the rich and flavorful taste.

A homely and gentle chicken soup known as 'the cold medicine you eat' at Portuguese tables. The soup is infused with the rich flavor and nourishment of carefully simmered chicken, using plenty of shredded tender chicken. What makes it distinctive is the use of small grain pasta from the Sardinia region. You can enjoy its unique chewy texture. The deep umami of the soup, the texture of the fregola, and the shredded chicken come together to create a gentle yet rich flavor. This dish is filled with Portuguese wisdom that warms the heart and body. It tastes even better after drinking a lot of alcohol!