LA BECCATA

A set of three small dishes featuring fresh fish and meat directly delivered from Chiba Katsuyama Port, seasonal vegetables, and Italian cheese. If you're unsure, this is the one to go for! ¥2,200 (incl. tax)

Please check today's blackboard menu for details.

Handmade noodles made with plenty of Ibaraki's Okukuji eggs, using low hydration, with a firm flour umami taste felt every time you chew. We offer various types of noodles from thin to thick, flat, and short pasta. You can also enjoy it during lunchtime! <Seasonal Recommendations (from the daily dinner menu)> Spaghetti with French mussels and arugula, fresh tomato dressing Tagliolini with squid and artichokes, bottarga dressing Saffron Bigoli with scallops and porcini pepperoncino Garganelli with lamb and girolle mushrooms, paprika ragout

Fresh fish delivered directly from Katsuyama Port in Chiba. In spring, we offer saury, rockfish, turban shell, trumpet shell, clams... In summer, we have grunt, sea bass, rock oysters... In autumn, there's mackerel, spiny lobster... In winter, we serve marbled rockfish, golden eye snapper, goby, and more. We prepare seasonal seafood to your liking with your preferred cooking method to color the four seasons.

Seasonal meat dishes are available. Please ask the staff for other meat options not listed on the menu.

Served with homemade mustard, representing three types of cheese from Italy

Choose from today's homemade desserts. Prices start from 1200 yen.

A table charge of 600 yen per person is required for tablecloth and napkin during dinner time.

1. Carpaccio of fresh sea bream from Katsuyama, Chiba 2. Salad of lightly smoked duck with Kawagoe sweet potato and truffle 3. Crepe gratin filled with porcini mushrooms and chestnut flour

Live-shelled white fish delivered weekly from Katsuyama Port in Chiba, salted overnight, and served with fresh lemon oil and aromatic vegetables for a refreshing taste. This is a popular classic appetizer among regular customers.

A combination of turban shell baked with garlic and parsley butter sauce and seasonal warm vegetables. Goes well with white wine.

Lightly smoked Pacific saury with cherry wood chips, accompanied by a variety of colorful vegetables on a plate and garnished with sliced karasumi for accent.

A dish that combines Canadian matsutake mushrooms, Romanesco cauliflower, and plump shiba shrimp. This popular warm appetizer allows you to savor the ingredients in a straightforward manner.

Taliolini is a colorful hand-cut pasta made with tomato and spinach-infused dough. This dish features a delicious emulsified sauce made with seafood and bottarga.

Bigoli is a thick pasta made by extruding hard dough with a drill, similar to somen noodles. This dish features the aroma and umami of fresh scallops and porcini mushrooms.

Garganelli is a type of short pasta that resembles penne, with a small square shape that is twisted diagonally. This dish features diced lamb with girolle mushrooms and chestnuts as accents, creating a sauce in autumn colors.

A spherical short pasta stuffed with porcini, morel, and chanterelle mushroom paste. A luxurious meeting of mountain and sea flavors in a rich seafood stew sauce.

The most popular dish with porcini mushrooms. The classic is always delicious. Richly finished with mascarpone cheese, butter, and fond de veau.

Grilled mist of red snapper and seasonal vegetables with lemon and balsamic sauce, steamed sea bream and mantis shrimp, grilled squid and flathead fish with clam and artichoke sauce, Japanese sea perch fisherman's stew with red gurnard and scallop sautéed in white asparagus potage sauce, grilled belt fish with herbs, stuffed saury and scallop with fresh tomato, chive, and garlic sauce, grilled thornhead fish and clams, oven-baked potatoes, grilled spiny lobster and oven-baked turban shell assortment, lemon butter sauce for megrim sole, black Japanese sea bass in vapor, Mont Saint-Michel mussel sauce for rockfish and seasonal vegetable fritto misto. Please consult us for the types of fresh fish and appropriate cooking methods. You can choose only the fish you like and leave it to the chef.

7000 yen Amuse Homemade bread Appetizer 1 Appetizer 2 Appetizer 3 Handmade pasta Seasonal main dish... fish (add 1000 yen for meat) Homemade dolce Choose from a selection of samples Cafe petit fours