Campo Felice

Delicious ice-cold draft beer Large: 1,080 Yen Medium: 850 Yen Small: 620 Yen

The target menu is eligible for one order per group. Edamame Peperoncino will be given as a gift for each person who orders beer.

A proud dish enjoyed with homemade gravy sauce. *This item is part of the beer fair.

A pizza shaped by the image of America as imagined by Italians, topped with spicy pepperoni, melting cheese, and French fries. *This item is part of the beer fair.

A dish that combines soft-boiled egg and plenty of cheese, finished with a light sprinkle of bonito flakes, spreading a Japanese aroma.

Neapolitan pizza style baked in a wood-fired oven in Naples, with thorough quality control, fermentation time, high hydration, and long aging for a chewy dough. 1. Commitment to the oven... Baked at a high temperature of 450°C in a pizza oven established and built by the renowned Neapolitan craftsman Stefano Ferrara, resulting in a crispy exterior and chewy interior. 2. Commitment to the dough... 100% using Caputo brand pizza flour from Italy, and sea salt from Sicily, Italy. A small amount of fresh yeast (beer yeast) enhances the flavor with over 8 hours of low-temperature fermentation! 3. Commitment to baking... With the experience and skills of the pizza-making staff, the dough is stretched and shaped by hand without stress, then placed in the oven, where the aroma and flavor from hardwoods like oak and chestnut enhance the deliciousness!

Characterized by a light texture from high hydration and long fermentation, with a fluffy, airy high crust. The ingredients and baking methods are flexible, resulting in a modern pizza that pursues artistic appearance and individuality.

This dish features confit of Hamo from Hyogo Prefecture, cooked gently, paired with fried eggplant infused with the rich flavor of consomme. The refreshing acidity of Kishu Nanko plum gently enhances the elegant sweetness of the Hamo and the deliciousness of summer vegetables. It is a dinner-only menu item to be enjoyed slowly with drinks.

For 2 or more people

Set of 4: Plain, Herb, Coarse Ground, Chorizo

Parmesan, Gorgonzola, Camembert, Boursin Garlic

A hearty Caesar salad combining the flavor of homemade pancetta and the richness of a soft-boiled egg on grilled romaine lettuce.

Half 900 yen/Full 1,400 yen

Crisp-fried chicken wings finished with Agro Dolce, a dish with a harmonious blend of sweetness and acidity, leaving a lingering flavor.

A dish that combines the umami of seafood, the acidity of tomatoes, and the refreshing flavor of herbs, evoking the feeling of summer. Half ¥1,550

Grilled Mita pork is paired with a refreshing ginger soy sauce. The richness of burnt butter and the acidity of white wine vinegar enhance the umami of the meat.

The beef cheek of black wagyu, marinated for three days in aromatic vegetables and red wine, is slowly cooked for five hours until tender.

This dish features homemade pesto made with seasonal perilla, combined with a carefully prepared fish fumet from sea bream and shellfish. Its simplicity allows the aroma and umami of the ingredients to stand out.

A cold pasta dish rich in Japanese elements, combining the umami of dashi carefully made from iriko and bonito flakes with the refreshing acidity of sudachi. [Limited to 10 servings] *This pasta uses De Cecco capellini.

A classic Italian pasta made with homemade pancetta and Awaji onions in tomato sauce

A summer pasta that adds the umami of shirasu with the refreshing aroma of myoga and white leek.

Slowly simmered black Wagyu beef in red wine and beef stock, finished with a rich aroma and deep umami, Bologna style ragu.

For one person, free; for two or more people, ¥300. If you have any other requests, please consult with us.

This is a selection of wines that pair well with the season and dishes. Prices start from ¥900.