Osteria Tutto Sole

An assortment of several types of cured meats. Salty and perfect with wine or beer.

An appetizer of toasted bread topped with broad bean paste and ingredients. Enjoy the flavor of broad beans and the texture of the bread.

A plate featuring a selection of today's recommended appetizers. Recommended for those who want to enjoy various flavors at once.

A salad combining homemade tuna with sweet, seasonal new onions. Refreshing taste.

A dish combining salty prosciutto, sweet and sour strawberries, and creamy stracciatella cheese. Pairs well with wine.

Fresh horse mackerel marinated in vinegar and oil. Features the umami of the fish and a refreshing acidity.

A salad harmonizing the smoky flavor of smoked herring with the citrus notes of blood orange.

Kitatsuno prawns coated in batter and fried. Often eaten with the shell on, allowing you to enjoy the prawn's aroma.

Pan-seared veal sweetbreads (leukoma) with butter, etc. Crispy on the outside and meltingly tender on the inside.

A spring-like pasta with sweet snow crab and slightly bitter rapeseed blossoms. Uses flat tagliatelle noodles.

Pasta with a sauce made from tender stewed lamb. The sauce clings well to the thick, tubular rigatoni pasta.

A pasta with a sauce made from small octopus tenderly stewed in red wine. Uses thin, flat tagliolini noodles.

A Japanese-style pasta using seasonal firefly squid and fukinoto (butterbur sprouts). Enjoy the unique bitterness and umami.

A jet-black risotto made with squid ink. The rich flavor of squid and the aroma of the sea permeate the rice.

A pasta featuring the saltiness of bottarga with bamboo shoots and whitebait. Uses linguine, a flat pasta with an oval cross-section.

Pasta with a red wine sauce made from beef tendon, simmered until meltingly tender.

A spicy tomato sauce pasta using Rosamarina (pickled whitebait with chili). Features Casarecce, an S-shaped short pasta.

A fish dish of fragrant, fatty Spanish mackerel, grilled to perfection. The flesh is plump and flavorful.

Steak using 'Zabuton', a rare cut from the shoulder loin. Features beautiful marbling for a tender and rich flavor.

Sea Bream stewed with shellfish and tomatoes. The soup, infused with seafood broth, is also delicious.

An Italian dish of thinly sliced grilled beef skirt steak. Enjoy the simple umami of the red meat.

Roasted loin of Yonezawa pork, a brand-name pork, slowly cooked. Enjoy the natural sweetness and umami of the pork.

Grilled milk-fed lamb (milklamb) shortly after birth. Characterized by its mild flavor and extremely tender meat.

Lean pork fillet coated in fine breadcrumbs and pan-fried. Crispy texture and a light flavor.