Fiero Modern Bistro

A pasta dish with seasonal autumn salmon and fragrant Tamba shimeji mushrooms. A soy sauce-based Japanese-style sauce is enriched with butter for a flavorful finish.

A cream pasta with Hiroshima oysters and sweet chijimi spinach. The oceanic aroma of seaweed pairs well with the cream sauce.

An oil-based pasta featuring the umami of snow crab and the aroma of fresh basil. Parmesan cheese is added for richness.

Peperoncino with fluffy boiled young sardines and large nameko mushrooms. The garlic and chili pepper create a stimulating spiciness that whets the appetite.

A pasta dish packed with the umami of clams. You can choose between a white wine base, tomato base, or Shaoxing wine base.

An oil-based pasta with tender octopus and refreshing shiso leaves. The sharp flavor and aroma of yuzu pepper serve as an accent.

A spicy tomato sauce pasta with chili peppers. The spiciness can be adjusted from 0 to 5 levels according to your preference.

A luxurious pasta dish generously using seafood. You can choose between a white wine base that brings out the ingredients' natural flavors or a rich tomato base.

"Cacio e Pepe" means cheese and pepper in Italian. This pasta features the umami of homemade ham, the texture of mushrooms, the richness of cheese, and the kick of black pepper.

A spicy tomato sauce pasta with squid, savoy cabbage, olives, capers, and anchovies. Puttanesca sauce with a kick.

A rich tomato cream pasta with plump shrimp, enhanced with the concentrated umami of dried scallops and XO sauce, creating a dish with deep flavor.

A pasta dish with ground pork and sweet Manganji chili peppers. The aroma of herbs matches the richness of butter.

An oil-based pasta with ground pork and chili peppers. It has a Chinese-style flavor characterized by the numbing spiciness and aroma of Sichuan pepper.

A Japanese-style pasta with clams and Tamba shimeji mushrooms. The flavor of seaweed and the richness of butter combine for an oceanic aroma.

A salad combining Spanish "Serrano Ham" with granular pasta "Fregola". Enjoy its refreshing taste with a tangy balsamic dressing.

A hearty salad topped with crispy fried bonito cutlets. The special tartar sauce made with mackerel is the key to its flavor.

Aromatic coffee, perfect after a meal. Available hot or iced.

A refreshing black tea. Available hot or iced.

A refreshing iced tea with the floral aroma of jasmine. It cleanses the palate.

A carbonated beverage with a ginger flavor. Enjoy its refreshing finish.

A sweet and sour, fresh orange juice.

Our homemade lemonade, characterized by its lemon tartness and balanced sweetness.

A premium Japanese beer characterized by its rich flavor and aroma. Its full-bodied taste enhances dishes.

Selected wines by the glass. Choose from sparkling, white, rosé, or red.

Carpaccio of aged Yokowa (young bluefin tuna) caught in Sukumo, Kochi Prefecture, to bring out its umami. The sweetness of fresh fish matches the special sauce.

A tartare of snow crab meat mixed with creamy avocado. Delicious served on bread or crackers.

Assorted pickled vegetables marinated in a sweet and sour vinegar. Perfect as a palate cleanser.

Squid and Scallop sautéed in escargot butter (Bourgignon butter) with parsley and garlic. The fragrant aroma whets the appetite.

A Spanish-style omelet with fragrant sakura shrimp and sweet spring cabbage. It's a thick, egg-based dish filled with ingredients.

A traditional Spanish dish of tender beef tripe (honeycomb) simmered in tomato sauce. It has a rich and deep flavor.

Seasonal vegetables stir-fried with anchovies and sun-dried tomatoes. The saltiness of the anchovies and the umami of the sun-dried tomatoes enhance the sweetness of the vegetables.

Large mussels and clams steamed in white wine. The soup, rich with the broth from the clams, is also delicious.

Soft-shell crab, lightly fried with Parmesan cheese. You can eat the shell whole.

Tender soft-shell crab stir-fried with spicy black pepper. The sharp spiciness pairs well with drinks.

Octopus and potato simmered in plenty of olive oil and garlic. Recommended to dip bread in the oil.

Tomato-flavored ajillo with tender beef cheek and asparagus. It has a richer flavor than a typical ajillo.

Thinly sliced and crispy toasted bread. Enjoy with pate or ajillo.

A salad of thinly sliced daikon radish topped with "karasumi" (cured mullet roe). The saltiness of the karasumi enhances the sweetness of the daikon.

A Thai-style glass noodle salad. Characterized by its ethnic flavor with the tang of fish sauce, sourness, and spiciness.

A simple green salad generously using fresh leafy vegetables. Available in S and M sizes.

Spain's representative cured ham. The rich flavor and saltiness of the aged meat pair well with wine.

A soft-textured Spanish salami. Characterized by its aromatic spices.

A smooth sausage (ham) made in the Bologna region of Italy. Enjoy its mild flavor with a hint of pistachio.

Homemade roast ham made with the brand pork "Iwanaka Pork". Enjoy its moist texture and the natural flavor of the pork.

Tender beef tongue finished with low-temperature cooking, creating a homemade ham. The unique texture and concentrated flavor of beef tongue are preserved.

A platter where you can enjoy various types of ham. You can choose from 2 to 5 types according to the number of people and your preference.

A rustic French pâté made from minced pork and liver. Its rich flavor is perfect with wine.

A luxurious dish combining sweet shine muscat, creamy burrata cheese, and salty prosciutto. Can also be enjoyed as a dessert.

A mousse made with Gorgonzola, one of the world's three great blue cheeses. Characterized by its unique aroma and rich flavor.

A special cream cheese dip mixed with herbs and garlic. Enjoy it with bread or vegetables.

A cutlet made from tuna cheek, a rare cut. It has a meat-like texture and pairs perfectly with our special mackerel tartar sauce.

Tender Icelandic lamb roast with a mild flavor. Served with spicy "Mao Zedong Spices".

A grill of "Ichibo", a rare cut of Hokkaido Black Wagyu beef. It has a good balance of lean meat and fat, allowing you to enjoy the natural flavor of the beef.

Beef cheek slow-cooked in red wine. So tender it falls apart with chopsticks, with a rich flavor.

Ice cream, perfect for a post-meal treat. Choose from vanilla, pistachio, or raspberry.

Half-sized short pasta (penne) that can also be enjoyed as a snack with drinks. You can choose between Bolognese or Arrabbiata.

A cream pasta with mussels and spring cabbage. The addition of lemon's acidity creates a rich yet refreshing flavor.

A cream sauce pasta with small scallops, spring cabbage, and seaweed. The flavor of seaweed melts into the cream.

A snow crab and basil oil-based pasta. Finished with Parmesan cheese for richness.

A tomato cream pasta packed with the umami of shrimp and XO sauce. The Chinese condiment XO sauce adds depth to the flavor.

A cream pasta with salmon, mushrooms, and fragrant porcini mushrooms. The truffle flavor adds a luxurious touch.

A pasta dish generously using various types of seafood. You can choose between a white wine base or a tomato base.

A simple oil-based pasta with young sardines and sweet chili peppers. Enjoy the flavors of the ingredients and garlic.

Octopus and shiso leaf oil pasta, finished with yuzu pepper for a sharp, refreshing flavor.

A spicy tomato sauce pasta generously using chili peppers. The stimulating spiciness is addictive.

A unique pasta dish with large clams, flavored with the Chinese cooking wine Shaoxing wine.

A jet-black pasta sauce made with squid ink. Enjoy the rich umami and depth of the squid.

A pasta dish with tuna cheek and spicy wasabi greens. The aroma of the wasabi butter sauce whets the appetite.

Rich Carbonara with Okinawa Pork Jowl Bacon. A Roman-style recipe with the richness of eggs and cheese.

A Bolognese (meat sauce) with ground beef and cauliflower (stemmed broccoli). The umami of the meat is concentrated.

Thick "rigatoni" pasta coated in a rich gorgonzola cheese sauce. A must-try for cheese lovers.

Tender beef cheek simmered in a rich sauce (ragu) served with thick "rigatoni" pasta. The savory flavor of the meat coats the pasta well.

A Spanish-style porridge "Caldoso" made with granular pasta instead of rice. It is infused with the rich broth of four types of clams.