Falò

Charcoal-grilled pork shoulder chop from 'Sasuke Pork,' a brand pig from Iwate Prefecture. Known for its sweet fat and rich meat flavor, accented by eggplant marinade and spicy arrabbiata sauce.

A traditional Italian fisherman's dish where fresh seafood, sourced daily, is simmered in white wine, tomatoes, and water. The broth infused with fish essence is exquisite, allowing you to enjoy the natural flavors of the ingredients.

An appetizer combining sweet Kyoho grapes, salty prosciutto, and rich mozzarella cheese from Yoshida Farm. Served on toasted bread (crostini).

A warm appetizer resembling a Western-style chawanmushi, made with rich and creamy cod milt. Features a melt-in-your-mouth texture and a rich flavor.

Wild yellowtail, generously seared with straw for a smoky aroma. Served with a refreshing sauce made from clam broth and yuzu.

Carpaccio of seasonal saury, lightly seared over charcoal for a smoky aroma. Enjoy the contrast in texture and flavor by pairing it with meltingly soft roasted eggplant.

A thick-cut slice of straw-grilled skipjack tuna, infused with smoky aroma. A slightly spicy Korean-style sauce made with fresh tomatoes enhances the tuna's rich flavor.

A dish featuring abundant fragrant domestic wild mushrooms served on a large piece of toast (crostone). A perfect autumn dish to fully enjoy the umami and texture of the mushrooms.

An appetizer of monkfish liver, known as 'foie gras of the sea,' made into a smooth paste and served on crispy bread. Rich and flavorful, it pairs exceptionally well with wine.

A dish of cutlassfish meat rolled around a bamboo skewer and slowly grilled over charcoal. Crispy on the outside and fluffy on the inside, it's also visually appealing.

A Western-style tempura (fritter) of seasonal autumn salmon, maitake mushrooms, and ginkgo nuts coated in a cheese crust. The combination of crispy cheese crust and autumn ingredients is exquisite.

An Italian-style omelet combining fried white shrimp with a creamy, soft-boiled egg. The sweetness and aroma of the shrimp complement the egg's mellowness.

A dish of tender conger eel and crisp lotus root, charcoal-grilled. Served with a slightly spicy horseradish sauce.

A dish of large wild clams, charcoal-grilled in their shells and simmered in their own juices to concentrate their flavor. Known as 'Kurokuro Yaki' (Pitch Black Grill), it offers a simple yet robust clam taste.

Charcoal-grilled saury served with shredded daikon radish stir-fried like the Korean dish 'Sill-Sill'. The fatty fish and daikon radish pair well.

A simple dish of broccoli slowly grilled over charcoal to enhance its sweetness and add a smoky flavor. Rediscover the natural deliciousness of vegetables.

A warm dish of lightly charcoal-grilled tender white squid with a tangy fresh tomato sauce. The squid's sweetness and the charcoal aroma stimulate the appetite.

A juicy dish of 'King Oyster Mushrooms' stuffed with our homemade sausage and baked. The mushroom's umami and meat juices overflow.

Bite-sized stuffed pasta (ravioli). Made with rich flavors like cheese and meat to pair well with wine.

A sophisticated dish of charcoal-grilled turban shell, seasoned with a sauce made from its slightly bitter liver and fragrant basil. The aroma of the sea and herbs blend together.

A cutlet of pan-fried skipjack tuna. The sweet, spicy, and tangy arrabbiata sauce enhances the fish's umami.

A dish of large Japanese eggplant topped with a special sauce made from Italian roast pork (porchetta) and miso, then baked in the oven. Enjoy a fusion of Japanese and Italian flavors.

A dish of fluffy potato croquettes served with a rich, jet-black squid ink sauce. Features a visually striking appearance and delicate flavor.

A dish of risotto with melted pumpkin sweetness, baked until the surface is crispy. Enjoy the contrast between the crispy exterior and the creamy interior.

A spicy stewed offal dish reminiscent of Florentine street food, Lampredotto. Its spicy seasoning pairs well with drinks.

A regional specialty from Friuli, Italy, 'Frico.' A simple yet addictive snack made by mixing potatoes and cheese and pan-frying until crispy and chewy.

A piping hot lasagna baked in a small heatproof dish (cocotte). A rich flavor with layers of meat sauce, white sauce, and cheese.

A dish of aged beef from the butcher 'Sakaeya' in Shiga Prefecture, charcoal-grilled. Generously grilled over charcoal to lock in the meat's flavor. Served with french fries.

A game dish of lean Japanese venison, grilled moistly over charcoal. The delicate flavor of the venison is enhanced by a sweet and sour wild grape sauce and fragrant mushrooms.

A dish of juicy charcoal-grilled lamb leg, served with spicy potatoes for an exotic flavor experience.

Porchetta, a traditional Italian roast pork. Pork is rolled with herbs and slow-roasted whole, then served in thick slices. Crispy skin and juicy meat.

A dish of charcoal-grilled thigh meat from Hinai-jidori, a brand chicken from Akita Prefecture, grilled until the skin is crispy. Known for its firm texture and deep flavor.

A hearty hamburger steak made with coarsely ground meat from various cuts, grilled over charcoal. Enjoy the charcoal aroma and abundant juices in this voluminous dish.

A hearty salad made with fresh romaine lettuce. Enjoy its crisp texture, perfect as a palate cleanser.

An appetizer of lightly vinegared mackerel, with the skin seared over charcoal for a smoky flavor. Served refreshingly with a sweet and sour marinated vegetable salad.

A sophisticated salad combining bittersweet endive (chicory), sweet apple, and rich gorgonzola cheese. A combination that pairs well with wine.

A dish combining moist homemade tuna and crunchy crushed cucumber. A spicy chili oil, like 'eat and then chili oil,' adds a kick.

A salad of tender boiled giant octopus and refreshing celery, dressed with a tomato-based 'Puttanesca sauce' made with olives, capers, and anchovies.

Lightly toasted bread from the famous Yutenji bakery 'Durian,' served with charcoal. The charcoal aroma enhances the wheat flavor.

A refreshing cold dish of fatty mackerel marinated in sweet and sour sauce. The balanced acidity makes it perfect as a starter or palate cleanser.

Our special homemade potato salad. Simple yet carefully seasoned, perfect as a snack with wine.

Shredded cabbage salad (coleslaw) with a spicy kick. A zesty stimulation within its creaminess.

A rustic pâté (rillettes-style) with concentrated meat flavor. Firmly seasoned, perfect with bread and wine.

A small plate dish that is an Italian-style arrangement of sushi restaurant 'gari' (pickled ginger). It's refreshing and serves as a palate cleanser.

An appetizer made with Carasau bread, a traditional thin bread from Sardinia, Italy, topped with cheese and baked. Its crispy texture is enjoyable like a snack.

Bolognese pasta with the rich flavor of slow-cooked meat. One of the restaurant's signature dishes, with a rich sauce that coats the pasta perfectly.

A Sicilian traditional dish, 'Pasta alla Norma.' Pasta with fried eggplant, tomato sauce, and ricotta cheese.

A luxurious pasta generously using fragrant domestic wild mushrooms. You can fully enjoy the mushrooms' broth and texture.

Pasta with our fragrant homemade Genovese sauce made with fresh basil. The vibrant green basil is complemented by the richness of pine nuts and cheese.

Pasta made with whole 'angel shrimp,' known for their thin shells and sweet flavor. The shrimp's rich umami and the acidity of cherry tomatoes meld into the sauce.

A seasonal autumn pasta combining fragrant saury and meltingly soft roasted eggplant. The seasonal ingredients complement each other well, served with oil-based or tomato-based sauce.

A creamy pasta featuring the highly aromatic 'phantom mushroom' Maitake and our homemade sausage. The rich cream sauce is infused with the mushroom's robust aroma.

A simple pasta with sweet cabbage and salty anchovies. As the name 'Bukkake style' suggests, the ingredients are mixed generously.

An adult's carbonara with a smoky aroma. The rich egg and cheese sauce is enhanced with a smoky flavor that whets the appetite.

A cold dessert made with milk infused with almond aroma. Enjoy the nutty fragrance and smooth texture.

Italy's representative dessert. A rich, bittersweet dessert made by layering coffee-soaked biscuits with mascarpone cream.

A rich, less sweet pudding with a bittersweet caramel sauce. Perfect after drinks.

A dessert of freshly fried donuts served with cold milk gelato. Characterized by its light texture, described as 'less guilt'.

A rich cheesecake combining the sweetness of caramel and the bitterness of espresso. Recommended to enjoy with coffee or after-dinner drinks.

Gelato from the popular shop "Acuolina" in Yutenji, Tokyo. A simple flavor that allows you to appreciate the natural sweetness and richness of milk.

Gelato from "Acuolina" in Yutenji, Tokyo. The sweet and sour taste and fruity aroma of apricot fill your mouth.

Gelato from "Acuolina" in Yutenji, Tokyo. A rich gelato flavored with Zabaglione, a traditional Italian dessert made with egg yolks and Marsala wine.

Rich coffee extracted under pressure. Perfect for finishing your meal.

Coffee diluted with hot or cold water. A refreshing taste, available hot or iced.