Ristorante La Casa Mia

Carpaccio made with seasonal fish, mainly from the Seto Inland Sea, and arranged with the fish caught on the day. The golden eye snapper is lightly seared to add a smoky flavor and change the taste. The refreshing acidity and aroma of Italian lemon serve as an accent.

The tagliatelle is homemade by the chef in the restaurant. It is made with Hokkaido wheat and local Nara chicken eggs. The pasta has a fragrant aroma of porcini mushrooms and seasonal truffles, and its chewy texture is a standout feature.

A simple grilled dish featuring carefully selected domestic beef rump (Ichibo) that brings out the deliciousness of lean meat. *The course and dish contents vary depending on the season.