SABA

An assortment of appetizers. You can enjoy a small selection of the chef's recommendations and seasonal ingredients. As you can taste various flavors and textures at once, it is perfect as a first dish.

Round pickled cherry peppers. They have a sweet and sour taste with a slight spiciness, and a crisp texture. Perfect as a snack.

A dish of boiled young bluefin tuna (meji-maguro). The moist texture of the meat and the concentrated umami of the tuna are exquisite. It has a refreshing taste.

A combination of fresh mozzarella cheese and ratatouille (stewed vegetables in tomato sauce). The milky cheese and the sweetness of the vegetables complement each other well.

Salad made with fresh vegetables. It has a crisp texture and can also be enjoyed as a palate cleanser between courses.

Salt-cured and aged pork ham. It has a concentrated umami and a pleasant saltiness, pairing well with wine. Served thinly sliced.

A dish of beef fourth stomach (guts) and cheek meat, slowly simmered. You can enjoy the unique texture of the offal and the tenderness of the cheek meat. It has a rich flavor.

Spaghetti with smoked horse mackerel and dried tomatoes. Enjoy the smoky aroma and the concentrated sweetness and acidity of the tomatoes.

Spaghetti with a rich sauce made from squid ink (guts). The refreshing aroma of fennel acts as an accent, enhancing the umami of the seafood.

Uses "Tagliolini," a thin, flat pasta. The slight bitterness of the ayu (sweetfish) and the saltiness of the bottarga (cured roe) create an exquisite balance.

Bolognese made with "Maltagliati," a hand-cut, irregularly shaped flat pasta. The rich meat sauce, packed with the umami of the meat, clings well to the pasta.

Uses a short tubular pasta called "Garganelli." The ragu sauce, made with simmered pigeon, has a rich, wild flavor.

Beef cheek meat, slowly simmered in red wine. The meat is so tender it falls apart, and it is coated in a rich sauce.

A dish of Kyushu-raised venison loin, grilled to a fragrant finish. Although it's game meat, it has little gamey odor, and you can enjoy the umami of the lean meat and its moist texture.

Sautéed lamb leg. It has a unique lamb flavor, and is tender and juicy. It pairs well with red wine.

Roasted guinea fowl thigh. It has a richer flavor than chicken, with rich fat and firm meat.

A dessert of peaches poached in syrup and honey-flavored Italian ice cream (gelato). The sweetness of the peaches and the cold gelato are perfect for cleansing your palate after a meal.

Assortment of cheeses. Enjoy with wine or as a finale after your meal.

Bread to enjoy with your meal. We recommend dipping it in the sauce.