Trattoria Libero Kotaro Kusuba

The misuji of Black Angus beef is a rare cut located inside the shoulder blade that doesn't move much, making it extremely tender. This Black Angus beef is said to closely resemble Japanese Black Wagyu. The meat, roasted slowly and rested for a while, has a unique flavor.

We finished the incredibly sweet and juicy Hokkaido autumn salmon, which is so delicious that it can be mistaken for salmon, and the most fragrant mushrooms in a tomato cream sauce.

Fresh pasta, hand-cut linguine and primavera (Italian for spring) are used in this dish. The base is made with clams, which are at their plumpest and most delicious in spring, and a broth is prepared from them. The dish is finished with plenty of clams, head-on shrimp, and a special tomato sauce.

Spaghetti with an oil-based sauce made from yellow and green bell peppers, topped with raw horse meat. By lightly mixing the spaghetti, the meat gets slightly cooked, enhancing its sweetness and juiciness. Enjoy as much as you like.

A summer cold pasta, Capellini, seasoned to enhance the flavor of grilled pork, eggplant, and tomato mixed together to create a delicious dish.

We have prepared very juicy and cute baby scallops in a refreshing cream sauce with a hint of lemon flavor.

We have added a refreshing orange sauce to the Renko sea bream, which comes into season in early spring, to create a vivid spring-like appearance.

A collaboration of spring seasonal ingredients, featuring Toyama's representative firefly squid, Toyama-produced firefly squid and bamboo shoots with a unique taste and size in Toyama-style peperoncino.

Italian New Year's osechi cuisine offered at our store on December 31st. Limited to 30 sets starting reservations in October, featuring 12 assorted dishes, perfect for 3 to 5 people. Our popular Italian New Year's osechi is used for entertaining relatives and grandchildren at the end of the year, and some enjoy it alone. Every year, we offer new dishes, classic simmered dishes, gratin, pasta dishes, and more for your enjoyment.

Spaghetti with whole snow crab is occasionally made. Originally, we served spaghetti with whole snow crab. Due to feedback such as 'It's troublesome to remove the shell' and 'It's difficult to eat', we decided to remove the shells, resulting in the current shell-less spaghetti with snow crab. Thanks to this change, it has been very well received for being 'easy to eat smoothly'. Despite being shell-less, it is finished with a deliciousness that does not lose to shell-on crab.

A sauce made from the umami juice of roasted sweet new onions, which can only be tasted in the season of new onions. Enjoy the delicious onions as they are.

The Silver Duck is raised with the aim of producing ducks that are as high quality as the renowned Challans duck. This duck is a crossbreed of the Barbary duck, which is an improved version of the Muscovy duck from South America, and the highest quality of Challans duck. To enhance the juiciness, it is finished with balsamic sauce.

A luxurious roast made with the rare cut of misuji, located under the shoulder blade, it is very tender as it is not moved much.

Peperoncino to eat with soft shell crab

Flavored with white wine or tomato