Pastaya Sakae Burossa

Neapolitan specialty!! Baby octopus and olives simmered in a spicy tomato sauce. It pairs perfectly with baguette and white wine.

We use herbs and leafy vegetables.

12 months aged Prosciutto Crudo

Shrimp, squid, scallops, etc. are a staple in Southern Italy.

Platter of 4 types of cheese

We use 12-month aged prosciutto, arugula, and leafy greens.

Daily assorted three types

Beef tongue from Italy is cooked at low temperature in a vacuum, resulting in a tender finish, and is cut into thick slices.

100g

We bake it fresh every morning at our store, so there is a limited quantity available. It is a simple homemade bread made with strong flour, water, extra virgin olive oil, French Guérande salt, cane sugar, and yeast. We are particular about the ingredients used in the focaccia, and many customers purchase it for takeout.

In Italian households, as well as in restaurants, everyone scoops up the remaining sauce on the plate with bread and eats it until the end (this is called 'Scarpetta' in Italian). We encourage you to try Scarpetta here as well! (For some sauces, we recommend focaccia.)

Penne (pen tip macaroni) with spicy tomato sauce

Bucatini (a long pasta similar to spaghetti with a hollow center) made with sheep's milk Pecorino Romano cheese and guanciale (cured pork cheek, which has more flavor than regular bacon) for an authentic Amatriciana.

During lunch time, it is available on the menu under the product name 'Fisherman's Style', but it is a special dish that is more luxurious than lunch. It is based on tomato sauce, but can be changed to oil, basil sauce, cream sauce, etc. (Other types of pasta are also available for modification.)

Plentiful vegetables, using carefully selected garden-style vegetables abundantly.

Hand shrimp

A meat sauce pasta that has been eagerly awaited, made with the shank meat of Chita beef from Aichi Prefecture (also contains a small amount of domestic black-haired Wagyu sinew and guanciale), slowly simmered! (Can be changed to other pastas like spaghetti or penne)

This is a highly popular limited-time venison bolognese that only appears on the menu from autumn to winter.

This is spaghetti mixed with black tiger shrimp that can be eaten with the shell, peeled shrimp, broccoli, asparagus, and other vegetables in basil sauce. In addition to basil sauce, it is also possible to change to tomato sauce, white sauce, and other sauces.

2.4mm thick pasta (spaghetti is about 1.8mm)

In Australia, located in the Southern Hemisphere, high-quality truffles with a fragrant aroma are harvested during the summer season in Japan. Depending on the season, fresh truffles can have a more intense aroma than European truffles, which are thinly shaved with a truffle slicer and generously sprinkled over the pasta, creating a fragrant dish. (Truffles are sold by weight at 900 yen per gram, and can be added to your favorite cream pasta, etc.) Approximately 4 grams of truffle are included.

This is a fragrant pasta topped generously with fresh truffles that arrive by air from Italy every week, thinly shaved with a truffle slicer. (Truffles are sold by weight at 200 yen per gram, and can be added to your favorite cream pasta, etc.) Approximately 4 grams of truffles are included.

This is a fragrant pasta topped generously with fresh white truffles that arrive by air from Italy every week, shaved thinly with a truffle slicer. (White truffles are sold by weight at 2300 yen per gram and can be added to your favorite cream pasta, etc.) Approximately 4 grams of white truffle are included.

In Australia, located in the Southern Hemisphere, high-quality truffles with a fragrant aroma are harvested during the summer season in Japan. Depending on the season, fresh truffles can have a more intense aroma than European truffles, which are thinly shaved over the pasta using a truffle slicer, creating a richly aromatic dish. (Truffles are sold by weight at 900 yen per gram, and can be added to your favorite cream pasta, etc.) Approximately 4 grams of truffle are included.

This is a fragrant pasta generously topped with fresh truffles that arrive by air from Italy every week, thinly shaved with a truffle slicer. (Truffles are sold by weight at 200 yen per gram, and can be added to your favorite cream pasta, etc.) Approximately 4 grams of black truffle are included.

Please enjoy it with honey according to your preference.

Takeout is not available (Lunch Carbonara is available for takeout). It is made without heavy cream, using only egg yolks, Pecorino Romano cheese (sheep's milk), and guanciale (salt-cured pork cheek with more fat than bacon) to create a rich pasta dish.

This fragrant pasta features Tajarin, a specialty from the Piedmont region of Italy, made with a generous amount of egg yolk (a thin homemade pasta kneaded primarily with egg yolk). Fresh white truffles are thinly shaved over the pasta using a truffle slicer, creating a rich aroma. (White truffles are sold by weight at 2300 yen per gram and can be added to your favorite cream pasta, etc.) Approximately 4 grams of white truffle are included. This is a classic combination of butter and truffle. In northern Italy, it is said to be 'the best way to enjoy Tajarin,' using the fragrant white truffles that are unique to this season. Currently, our restaurant uses fresh truffles that are air-freighted weekly from Umbria, Italy, which are in season. Please enjoy the combination of the rich flavor of the eggy Tajarin and the aromatic truffles (for those who prefer a rich sauce, we recommend the cream-based pasta below).

This is a fragrant pasta generously topped with fresh truffles that arrive by air from Italy every week, thinly shaved with a truffle slicer. (Truffles are sold by weight at 450 yen per gram, and can be added to your favorite cream pasta, etc.) Approximately 4 grams of truffle are included.

This is a fragrant pasta made with homemade tagliolini, a specialty from the Piedmont region of Italy, which uses egg yolks lavishly (thin noodles kneaded primarily with egg yolks). Fresh black truffles are thinly shaved over the pasta using a truffle slicer, generously enhancing its aroma. (Black truffles are sold by weight at 450 yen per gram and can be added to your favorite cream pasta, etc.) Approximately 5 grams of truffle are included. This is a classic combination of butter and truffles. In northern Italy, it is said to be 'the best way to eat tagliolini,' and depending on the season, white truffles may also be used. However, at our restaurant, we currently use fresh truffles that are in season, air-freighted weekly from Umbria, Italy, or France. Please enjoy the combination of the rich flavor of the eggy tagliolini and the aromatic truffles. (For those who prefer a rich sauce, we recommend the cream-based pasta below.)

This fragrant pasta features Tajarin, a specialty from the Piedmont region of Italy, made with a luxurious amount of egg yolk (a thin homemade pasta kneaded primarily with egg yolk). Fresh white truffle is thinly shaved over the pasta using a truffle slicer, generously enhancing its aroma. (White truffles are sold by weight at 2300 yen per gram and can be added to your favorite cream pasta, etc.) Approximately 4 grams of white truffle are included. This is a classic combination of butter and truffle. In northern Italy, it is said to be 'the best way to enjoy Tajarin,' using the fragrant white truffles that are unique to this season. Currently, we are using fresh truffles that are in season and air-freighted weekly from Umbria, Italy. Please enjoy the combination of the rich flavor of the eggy Tajarin and the aromatic truffle (for those who prefer a rich sauce, we recommend the cream-based pasta below).

This is a fragrant pasta generously topped with fresh black truffles, which are air-freighted weekly from the Marche region of Italy and thinly shaved using a truffle slicer. (Truffles are sold by weight at 450 yen per gram, and can be added to your favorite cream pasta, etc.) Approximately 5 grams of black truffle are included.

This is a luxurious version of the fresh sea urchin pasta served during lunch time.

This is a cold pasta topped with plenty of French caviar (about 18g). It is made with capellini, also known as angel hair pasta, which is an extremely thin long pasta, and chives, allowing the rich flavor of the caviar to shine through. The portion is modest, making it suitable for sharing as an appetizer or side dish, served one bite at a time.

This is a cold pasta dish made with capellini, also known as angel hair, which is an extremely thin long pasta, and seasonal peaches, 12-month aged Parma prosciutto (raw ham), and stracciatella cheese made by tearing the pasta filata (a step in making mozzarella cheese) and combining it with fresh cream. This is a remarkable dish.

Nduja (a spicy raw sausage made from pork. It is a very rare ingredient with a slightly oriental spice aroma, made in Calabria, Italy) and pork (slowly simmered until a chunk of prosciutto becomes tender) are combined to make the sauce. The pasta can be changed to spaghetti or other types.

We can accommodate any sauce, whether it's oil, tomato, cream, or basil, but our recommendation is definitely the oil-based sauce!!

This gelato is made using high-quality pistachios from Bronte, a famous production area located at the foot of Mount Etna in northeastern Sicily, and is finished with rich cream. These pistachios are rare as they are harvested only once every two years, resulting in a concentrated flavor and umami. Additionally, the material itself is a vibrant green, so naturally, no synthetic coloring agents are used.

Finely crushed meringue, baked crispy for a long time at low temperature, finished as gelato, and served with concentrated salt water sprayed on top.

It refreshes your mouth, perfect as a palate cleanser after a meal.