RIGOLETTO spice market

Smoked Italian ham (cotto) made from pork leg. Moist texture and smoky aroma. Pairs well with wine.

A classic French appetizer: country-style pâté made from minced pork and liver, baked in a mold. Enjoy the rich meat flavor and spice.

A type of sausage made from boiled and jellied pork head meat. Rich in collagen, it has a unique texture and concentrated umami.

Luxurious dry sausage infused with truffle. The rich truffle aroma spreads in your mouth.

A large sausage originating from the Bologna region of Italy. A mild flavor characterized by a smooth texture and the accent of pistachios.

Spicy sausage made from the finest Iberico pork (Bellota). The sweetness of the fat and the spiciness of paprika powder are exquisite.

Cured ham from Spanish white pork. Long aging of 18 months creates a mellow saltiness and deep richness.

Cured ham from the finest Iberico pork raised on acorns. Characterized by a nutty aroma and the sweetness of fat that melts in your mouth.

An assortment of several carefully selected cheeses. Perfect as a snack with wine.

Fresh raw oysters. Enjoy with a refreshing citrus-scented oil.

Rich Scottish crab. Enjoy the natural flavor with clarified butter and lemon. Price per 100g.

An appetizer of thinly sliced fresh swordfish, with the accent of orange acidity and pepper caviar.

A dish of thinly sliced black wagyu ichibo (knuckle), a rare cut from the rear of the cow, lightly cooked with hot oil. Enjoy the sweetness of the meat and the aroma of herbs.

Fried squid coated in coarsely ground semolina flour. Served with salt seasoned with aromatic cardamom.

Traditional dish from Galicia, Spain. Boiled octopus and potatoes drizzled with olive oil and paprika powder.

Roasted cauliflower seasoned with spicy salami paste.

A rich vegetable dish featuring roasted seasonal eggplant, a deeply flavored meat sauce, and smoky cheese.

Roasted endive (chicory) with a slight bitterness, served with cured ham and aged cheese with pepper. An adult flavor.

A dish of fragrant maitake mushrooms roasted with spices. Enjoy the full umami of the mushrooms.

Assortment of olives marinated in spiced oil.

Western-style pickles made by pickling seasonal vegetables in a sweet and sour vinegar marinade. Perfect as a palate cleanser.

Baguette baked until fragrant with garlic butter.

Classic salad with fresh leafy greens and cheese-flavored dressing. The bitterness of kale is an accent.

Salad of arugula, an herb with a sesame-like aroma, and raw mushrooms. The saltiness of Pecorino sheep's milk cheese is prominent.

An appetizer combining fresh cheese "Burrata," which oozes cream from the inside, with seasonal fruits. Can also be enjoyed as a dessert.

Angus beef steak with a good balance of lean meat and fat. The spicy mountain pepper enhances the meat's umami.

Roasted bone-in lamb. Smoked aroma, served with spicy harissa.

Grilled "Shirogane Pork" from Iwate Prefecture. Characterized by its fine texture and sweet fat.

Western-style cutlet of pork fillet. The crispy coating and tender meat pair well with the refreshing tomato sauce.

Roast of branded chicken from Miyazaki Prefecture. Finished refreshingly with a lemon-flavored sauce (Salsa Limone).

Spanish rice dish. Rice flavored with saffron, infused with the umami of chicken, shrimp, and vegetables.

Black paella using squid ink. Enjoy the rich oceanic aroma and the texture of firefly squid. Served with garlic mayonnaise.

Seafood paella luxuriously made with langoustines (scampi) and mussels. The seafood broth permeates every grain of rice.

The classic Neapolitan pizza topped with tomato sauce, mozzarella cheese, and basil. A simple and timeless flavor.

Pizza finished with tomato sauce, garlic, and oregano, without cheese. The flavor of the dough and the aroma of garlic stand out.

Spicy pizza topped with pickled green chili peppers (jalapenos) and salami. Recommended for spicy food lovers.

Pizza meaning "garden style," using plenty of seasonal vegetables. Cumin aroma as an accent.

A green pizza based on basil cream sauce. Enjoy the umami of salmon and the texture of zucchini.

Pizza luxuriously made with four types of cheese. Characterized by a rich cheesy flavor and saltiness, often eaten with honey.

A dish topped with cured ham and arugula after baking the pizza. The fresh vegetables and salty ham complement the dough.

Garlic and ginger oil sauce pasta. Seasonal flavors of whitebait and rapeseed blossoms, with the saltiness of bottarga as an accent.

Oil-based pasta with clams steamed in white wine and garlic. The umami of the clams coats the noodles.

Pasta with tomato sauce and plenty of seafood. Enjoy the rich broth of the sea's bounty.

Tomato sauce pasta with bacon and onions. The sauce coats the flat noodles (fettuccine) well.

Meat sauce made with black wagyu minced meat, simmered with aromatic vegetables and red wine. Uses thick tube-shaped short pasta (rigatoni).

Pasta with basil paste sauce (Genovese). Uses shell-shaped short pasta (Conchiglie).

A craft lager beer with a crisp finish and rich aroma. Pairs well with any dish.

White beer (Weizen) made with wheat. Low bitterness, fruity, and mild taste.