Bistrot La Cucina

Enjoy appetizers made with seasonal ingredients, changing daily. A variety of natural mushrooms, freshly delivered from a mushroom foraging expert in the Shirakami Mountains, are available until early October. You can choose your favorites for 100g at ¥1800. Cooking methods available are either foil-baked or fried. <Sample Menu for a Day> - Fried Setouchi Sea Bream with Herb Salt ¥1000 - Aomori Flatfish Carpaccio with Flavorful Fresh Tomato Sauce ¥1600 - Roasted Veal Tenderloin with Salsa Tonnata ¥1300 - Garlic Butter Baked Whelk ¥1300 - Oven-Baked Thick Shiitake Stuffed with Bologna Sausage ¥1000 - Salad of Water Eggplant, Zebra Tomato, and Fruit Tomato ¥1000 - Grilled Kurobuta Pork in Porchetta Style with Homemade Fig Mustard ¥1300 - Grilled Miyagi Squid ¥1500 - Duck Confit with Creamy Potato Gratin ¥1400 - Baked King Crab and Hokkaido Scallop in Puff Pastry ¥1300 - Wagyu Beef Meatloaf ¥1300 - Delicious Dish of Edamame and Pecorino Cheese ¥1300 - Fried Squid with Plenty of Garlic ¥1200

You can choose 5 types from the daily prepared appetizers according to your preference. This is perfect for those who want to enjoy a variety of appetizers easily. Although it changes daily, an example of one day's offerings includes the following 5 types: - Terrine of 8 kinds of vegetables - Eggplant and mozzarella cheese, slightly spicy chicken mille-feuille - Juicy Parma ham, hand-sliced - Fried flounder in sweet vinegar marinade - Octopus and new burdock root with a bit of spice - Bruschetta with plenty of cheese and baby sardines - Frittata with Manjyu chili, cheese, and potatoes - Homemade bresaola with arugula - Homemade cotechino - Terrine of scallops and mushrooms with anchovy sauce - Catania-style caponata - Marinated sardines served with grilled eggplant.

Both pasta and risotto change daily. Homemade fettuccine with various sauces, for example: sauce with plenty of fresh sea urchin from the Northern Territories for ¥1500, sauce with Hokkaido scallops and various mushrooms for ¥1500, cream sauce with porcini mushrooms for ¥1700, with clams, snow crab, and fresh tomatoes for ¥1500, homemade pink gnocchi with aged cheese sauce for ¥1300, fettucine with bell pepper and shrimp mince for ¥1500, fettucine with squid in basil sauce for ¥1500, and a seafood-rich risotto for ¥1600, among others, changing daily... If the ingredients are available, we can prepare your desired pasta or risotto.

Slowly simmered with live lobster and plenty of seafood in a saffron-flavored tomato sauce. This exquisite dish has maintained its flavor unchanged for 32 years since opening, and once you try it, you'll definitely want to have it again. The soup, rich in seafood flavor, is the most delicious part, and you can make a risotto with the leftover soup at the end. Bouillabaisse (for 2 people) ¥6050. The risotto made with the remaining soup is also exquisite.

Five carefully prepared appetizers and today's pasta for one person at ¥3,300. Both the appetizers and pasta change daily. Sample menu for one day: Assorted appetizers (choose from 8-9 types) 1. Carpaccio of natural sea bream from Sanriku with lemon dressing 2. Garlic butter baked whelk in a small frying pan 3. Terrine of nine types of vegetables 4. Inside a small white pot, there is rice-fed pig braised in white wine 5. Oven-baked shiitake mushrooms stuffed with shirasu. Pasta: Hand-made fettuccine with fresh sea urchin and shellfish from Hokkaido. The variety of today's appetizers is well-received.

This is a pizza from a restaurant known for its abundant toppings. Seafood-loaded pizza: ¥1800, Vegetable-packed pizza: ¥2000, Whimsical pizza (Today's pizza): from ¥2000.

You can enjoy fresh fish delivered daily, either as fillets or whole. The filleted fish can be paired with sauces and seasonal vegetables that change daily, for example, sautéed natural sea bream and shrimp with shrimp sauce for ¥2900. The whole fish allows you to choose the cooking method. Example) Whole rockfish slowly roasted with garlic and anchovy sauce for ¥3200, or whole fish simmered with clams in white wine for an additional ¥500.

The wild boar meat from Tsushima is prepared without any gamey taste, so it's fine even for first-timers... For example, oven-roasted lamb chops with new burdock, ricotta cheese, and black olive paste for ¥2900; sautéed Hokkaido veal with prosciutto and blackberry sauce for ¥3000; pork cutlet with cheese, served with crispy garlic sauce for ¥2800; slowly braised beef cheek in red wine for ¥3000; Awaodori chicken thigh roasted with rosemary and garlic for ¥2700; Saga beef simply sautéed with salt and pepper, 100g for ¥3500.

The rich-flavored cheesecake baked for two hours is also recommended at ¥750, a tart filled with plenty of melon at ¥800, a warm raw chocolate cake with gelato at ¥750, a nostalgic flavor of catalana at ¥650, and a chiffon cake made with homemade orange peel at ¥750.

The sweetness of the white peach is enhanced by the slight saltiness of the fresh white shrimp from Toyama. This chilled capellini pasta is delicious in this season. Once you try it, you won't forget its unforgettable taste.