Vieni

Our restaurant operates with a two-person system. We prioritize customers with reservations, and depending on the situation, we may not be able to accommodate you even if there are available seats at the counter or other areas.

In addition to the grand menu, we also offer a handwritten blackboard menu. It changes daily based on the ingredients we procure, so please use it as a reference. For more details, please visit our website. As of February 14, 2025: Hirame Carpaccio, Foie Gras and Black Truffle Salad, Black Truffle Omelette, Natural Fugu with Turnip and Aoyan Karasumi, Kasumi Red Snow Crab Aglio Olio Peperoncino (pasta), Black Truffle Tagliolini (pasta), Sun Squid Pesto Genovese (pasta), Morel Mushroom and Various Mushroom Risotto, Lobster Americane Risotto, Monkfish Meunière with Mushroom Sauce, Wagyu Lamb Loin Tagliata, Hungarian Duck Roast, Iyo Beef Fillet Rossini Style, Iyo Imo Pork Stew Casarecce Style.

Black truffle, white truffle, summer truffle, and autumn truffle vary by season, but we prepare them each season. We always have truffles available, but the purchasing rate per gram varies each week. Regarding pricing, we charge the price of the dish plus the cost of the shaved truffles per gram.

We offer carpaccio made with fresh fish from Hyogo Prefecture. The types may vary depending on the day's catch. (Prices may also fluctuate based on the day's procurement.)

Available only during the spring season of white asparagus.

This is the most popular pasta. (Only available when Bosei-produced soft shell crabs are in stock)

We use Iyo beef.

We only offer fresh porcini during the season.

Fresh buffalo mozzarella air-freighted from Italy every week

A classic Italian appetizer resembling pinchos, topped with ingredients on a baguette. The ingredients may vary depending on the day.

The creamy Gorgonzola omelette pairs perfectly with walnuts and sweet balsamic!

A fluffy omelette generously sprinkled with Pecorino cheese and pepper.

Additive-free salsiccia and white kidney beans, a classic Tuscan dish

Dishes made with seasonal ingredients not listed on the menu are also available.

The contents may vary depending on the ingredients available and the season.

The most popular 'Omakase Appetizer' usually consists of 3 cold dishes and 1 hot dish, totaling 4 dishes served in order. (This is a style where you share among yourselves.) This volume of 4 dishes is sufficient to complete the appetizer.

Usually served in a shareable quantity, but can be offered in a small portion for one person.

Available only when porcini are in stock. Depending on the season, there may also be chanterelles and morels.

Risotto without cheese.

We also have many pastas that are not listed on the other menu.

Pasta simmered with various seafood in a rich tomato sauce

Pasta made with homemade sausage seasoned with spices. This pasta has been popular since the restaurant opened.

Starts from the week after the opening in November (Red Zuwai starts from September)

Uses domestically produced garlic.

Pasta served only when demon clams are in stock

A traditional Roman dish finished with cheese and pepper

Gnocchi with fresh buffalo mozzarella and tomato sauce made with basil

Meat dishes take about 30 to 40 minutes to cook thoroughly. Please place your order early.

Two bone-in lamb chops from New Zealand (¥3300 /100g)

Grilled Wagyu sliced thinly, served with sweet balsamic and Parmigiano cheese. (¥3630 / 100g)

Served with American sauce.

※Seasonal winter menu. Veal cheek braised in red wine. Enjoy the tender and flaky cheek meat with a peppery red wine sauce. Served in portions of 130 to 180g. (¥3300 / 100g)

Served in approximately 130g per order. The flavor of Iyo Beef Silk and Ishigaki Beef, etc. *The origin may vary depending on the day (¥6820 / 100g)

Seasonal menu item, Italian-style veal cutlet. Our restaurant serves it in a classic style, slightly thicker. Served at around 200g (¥3300 /100g)

This is a meat dish stewed with spices and mustard. It pairs well with both white and red wine.

The catch of the day varies and may include black throat sea perch, golden eye snapper, red grouper, grouper, and wild sea bream.

All items, including gelato, are homemade.

This is the signature dessert of Vieni.

A popular chocolate terrine made with Valrhona Manjari, available in a 12cm whole for takeout.

Gorgonzola cheesecake available in a 12cm whole for takeout.

100% Brontë pistachio