Chicama Futako-Tamagawa

Fresh raw octopus from Kagoshima marinated in a zesty green chili vinaigrette with crunchy celery. This Peruvian-style appetizer is tangy, slightly spicy, and refreshing with a chewy texture.

Sweet, tender scallops from Hokkaido paired with crisp turnips. The dish is marinated in citrus juice, offering a delicate balance of sweetness and acidity.

Fatty yellowtail sashimi marinated with aromatic Sudachi citrus and spicy jalapeño. A rich and flavorful dish where the spice cuts through the richness of the fish.

An assortment of freshly sliced cured meats, including ham and salami. Salty, savory, and perfect for sharing with wine or beer.

A tasting plate featuring both Japanese and Spanish prosciutto. Thinly sliced dry-cured ham with a delicate, salty flavor and melt-in-the-mouth texture.

Domestic prosciutto aged for at least 12 months in the mountains of Akita Prefecture. It has a rich umami flavor developed through natural drying and aging.

Fresh mixed greens served with a sweet and savory dressing made from Awaji Island onions. A light and crisp side dish.

Romaine lettuce tossed with creamy Caesar dressing, parmesan cheese, and croutons. A popular salad with a rich and savory taste.

A warm salad featuring a variety of sautéed mushrooms dressed in a rich burnt butter and porcini sauce. Earthy, nutty, and savory.

Fresh daily catch prepared either as Acqua Pazza (simmered in water, tomato, and olive oil) or grilled with herbs. Ask staff for today's fish and price.

Grilled tuna collar (kama), a fatty and juicy cut from behind the gills. Rich in flavor with tender meat that falls off the bone.

A Tuscan-style seafood stew featuring monkfish from Aomori and other seafood simmered in a rich tomato broth. Hearty, savory, and full of ocean flavors.

Charcoal-grilled Miou chicken from Yamanashi. Known for its tender texture and clean, savory taste.

Irish lamb grilled over charcoal. Tender and mild in gaminess, served with simple seasoning to highlight the meat's quality.

Japanese Wagyu skirt steak grilled over charcoal. This cut is known for its intense beef flavor and marbling. Juicy and savory.

Thin spaghetti served with a classic tomato sauce and topped with creamy homemade ricotta cheese. Simple and comforting.

Oil-based pasta with red snow crab, savoy cabbage, garlic, and chili. Light but flavorful with sweet crab and crisp cabbage.

Cream pasta with homemade sausage and grilled green onions, accented with yuzu citrus. Rich and creamy with a refreshing citrus note.

Handmade flat noodles (tagliatelle) served with a rich meat sauce made from prime beef. Hearty and satisfying.

Seafood pasta featuring a variety of fish and shellfish from Kagoshima. Served with linguine in a tomato-based sauce. Packed with umami.

Creamy rice dish cooked with porcini and mixed mushrooms. A fragrant and earthy dish with a rich texture.

Rich and creamy gelato made in-house. A refreshing sweet treat.

Classic Italian dessert made with layers of coffee-soaked sponge and mascarpone cream, dusted with cocoa powder.

A tangy lemon tart sweetened with organic bio honey. Refreshing citrus flavor.

Rich, dense chocolate cake (unbaked style) served with a scoop of rum raisin ice cream. Decadent and smooth.

Creamy custard pudding made with high-quality eggs from Ito Poultry Farm. Smooth texture with caramel sauce.

Cheesecake baked with apples and cinnamon. Spiced and sweet, perfect for autumn flavors.

Daily special gelato flavor. Ask staff for today's selection.