a bientot

A small assortment of cold and hot dishes that pair well with alcohol. Perfect for the first order.

Fresh raw vegetables with homemade apple dressing.

The type of fish varies depending on the day's catch. Directly delivered from the fish market, ensuring excellent freshness.

A classic dish from a trattoria in Milan. Very simple but packed with flavor. Dip the runny yolk with a baguette. The aroma of bottarga, butter, and truffles.

Seafood ajillo. An oil-based stew flavored with anchovies and chili peppers.

A pizza perfect for a thin crust snack

Crispy, freshly fried horse mackerel served with fruit tomatoes and a refreshing balsamic vinegar dressing.

Burrida, a seafood stew from the island of Sardinia. A mackerel dish simmered in a tomato sauce flavored with garlic and chili pepper.

Chicken thighs baked to a crispy finish at high temperature, served with homemade steak sauce.

The aroma of anchovies and herbs stimulates the appetite. A dish lightly simmered with white wine and broth after being grilled.

Tender and moist Awaji pork with a refined fat content, perfectly roasted. The sauce made with white wine and grain mustard pairs well.

Tender and aromatic lamb. 1800 yen for one. 3200 yen for two.

Thinly sliced domestic beef steak served with a sauce made of yuzu pepper and blue cheese cream.

A simple peperoncino made with homemade bacon from salted and smoked pork.

A peperoncino with a refreshing aroma of yuzu pepper that never gets boring.

The wonderful aroma of garlic, the pleasant acidity of tomatoes, and the spiciness of chili peppers. A proud Arrabbiata filled with dedication. I want you to enjoy it hot.

A traditional pasta from Naples. Tomato pasta with anchovies, capers, and olives. A pasta filled with the spirit of hospitality.

A tomato pasta with tuna and mushrooms, also known as forest guardian-style pasta.

A tomato pasta with pancetta and the sweetness of onions, topped with plenty of cheese, making for a satisfying dish.

A combination of the saltiness of anchovies and the richness of butter. Eaten generously sprinkled with oregano.

A refreshing Genovese made with shiso. The combination of shrimp and potatoes makes it very satisfying.

Homemade bacon and rich eggs from 'Dragon's Eggs' carbonara. Finished with truffle oil for a luxurious aroma. The cheese used is 24-month aged Parmigiano-Reggiano. A dish you can only eat here.

A combination of garlic and butter with a runny soft-boiled egg. When topped generously with bottarga and toasted breadcrumbs, it creates an addictive taste and texture.

Pasta with sardines, raisins, and fennel. A quintessential pasta of Sicily. A labor of love using expensive spices like saffron.

Flat fettuccine pasta thoroughly coated with homemade Bolognese sauce. This is our pride, a sauce that captures the rich aroma of red wine.

Pasta with seasonal squid and rich squid ink. A representative pasta of Venice, famous for its seafood dishes. You want to eat it with your mouth completely black, but be careful as it can stain your clothes.