Italian Kitchen VANSAN Shakujii Koen

A rich cheese fondue featuring four types of cheese, including mozzarella. Served warm in a pot with seasonal vegetables and bread for dipping. A creamy and savory sharing dish.

Seedless olives marinated in Italian style. Salty and savory. A simple, classic starter to stimulate the appetite.

Creamy potato salad mixed with pungent Gorgonzola blue cheese. Rich and savory with a distinct cheesy funk. Great pairing for wine.

A creamy dip made with rich avocado and plump shrimp. Smooth texture with chunks of seafood. Dip chips or bread into it.

A platter of various cured meats including prosciutto and salami. Salty, savory, and thinly sliced. Enjoy with wine or as a starter.

A selection of different cheeses showcasing various textures and flavors. Rich and aromatic. Best enjoyed with wine.

Thinly sliced raw salmon topped generously with cheese. A fusion of fresh seafood texture and savory dairy richness. Served cold.

A twist on the classic Caprese salad using grapes instead of tomatoes, paired with fresh mozzarella and prosciutto. A balance of sweet fruit, salty cured meat, and creamy cheese.

The restaurant's signature salad featuring mixed greens and seafood. Dressed with a homemade soy-sauce based dressing containing vegetables and fruits. Savory and refreshing.

Chewy potato dumplings (gnocchi) served in a rich sauce made with Mimolette cheese and truffles. Savory, earthy, and creamy. Eaten with a spoon or fork.

Cabbage sautéed with garlic and anchovies in the style of Puglia. Salty, savory, and aromatic. A classic hot appetizer that pairs well with drinks.

Deep-fried rice balls filled with cheese, also known as Arancini. Crispy on the outside and soft on the inside. Served hot.

Fried dough balls mixed with sea lettuce (aosa seaweed). A Neapolitan specialty with a chewy texture and oceanic aroma. Similar to a savory doughnut.

Hot french fries shaken with seasoning powder. Crispy and savory. Choose your preferred flavor seasoning.

Broccoli florets stir-fried with garlic, olive oil, and chili peppers (peperoncino style). Spicy and aromatic garlic flavor. A simple vegetable side.

A fluffy omelet filled with fragrant porcini mushrooms and melted cheese. Made with 'white eggs' from rice-fed chickens. Soft and savory.

Mussels steamed with white wine in a Tagine pot to concentrate the flavors. Savory seafood broth. Recommended to order with bread or rice to soak up the soup.

A dinner set course for one person. Includes an assortment of 5 appetizers/salad, one pasta dish of your choice, and panna cotta dessert.

A dinner set course for two people. Includes appetizers, onion gratin soup, Pizza Margherita, one pasta to share, and panna cotta. Price is per person.

A dinner set course for three people. Includes appetizers, onion gratin soup, Pizza Margherita, two pastas to share, and panna cotta. Price is per person.

A traditional Milanese dish consisting of beef pounded thin, breaded, and fried until crispy. Served with fresh greens and lemon. Savory and satisfying.

Tuscan-style chicken simmered in a rich tomato sauce (Cacciatore). The chicken is tender and the sauce is savory and tangy. A comforting meat dish.

A juicy hamburger steak topped with a rich four-cheese sauce. The combination of meat juices and creamy cheese makes for a decadent flavor.

Fish and shellfish simmered in water, tomato, and olive oil. A traditional Neapolitan fisherman's dish. Light yet full of seafood umami.

Sliced grilled beef served rare (Tagliata). Seasoned simply and served with balsamic vinegar. Tender meat with a refreshing acidic accent.

Creamy Italian rice dish cooked with rich cheese and truffle. Smooth texture with an earthy, luxurious aroma. Served piping hot.

A risotto version of the Japanese comfort food TKG (Raw Egg on Rice). Rich risotto topped with a fresh raw egg that you mix in for extra creaminess.

Japanese-style risotto with cod roe (tarako) cream sauce. Topped with shiso leaf and seaweed (nori) for a savory, briny flavor profile.

Risotto featuring earthy porcini mushrooms and sweet chestnuts. A dish that highlights autumnal flavors. Creamy and savory.

Tomato-based risotto topped with fresh mozzarella cheese. The heat of the rice melts the cheese into stringy goodness. Tangy and creamy.

Spicy tomato risotto with garlic and chili. You can select your preferred spice level (1 to 3). Rich in umami with a kick.

Tomato risotto with tender eggplant and mozzarella. A classic combination of vegetables and cheese. Savory and satisfying.

Venetian-style black risotto made with squid ink. Has a deep, savory seafood flavor and unique appearance. Rich in umami.

Fisherman's style risotto packed with various seafood and tomato sauce. Rich seafood stock flavor absorbed by the rice.

Spicy tomato pasta with garlic and chili. A signature dish with addictive heat. Select your spiciness level from 1 to 3.

Classic Roman pasta with tomato sauce and cured pork (bacon/guanciale). A savory balance of meat and acid.

Tomato pasta topped with a large piece of stewed chicken. Hearty and filling with a rustic hunter-style flavor.

Pasta tossed in a rich black squid ink sauce. Savory and oceanic. Be aware it may stain your mouth temporarily!

Seafood pasta (Pescatore) featuring a mix of shellfish and fish. Rich in seafood broth and tomato flavor.

Oil-based pasta with cabbage and anchovies. Fragrant with garlic. Simple, salty, and savory.

Spicy garlic oil pasta (peperoncino) topped with egg. The egg adds creaminess to the spicy and garlic-forward sauce.

Green pesto pasta (Genovese) made with kale, potatoes (Kita-akari variety), and bacon. Herby, savory, and rich.

Clam pasta with a touch of tomato sauce ('stained' or macchiato). Balances the seafood brine with the sweetness and acidity of tomatoes.

Japanese-fusion pasta with cod roe (tarako), squid, and butter. Topped with shiso leaf. Creamy, salty, and savory.

Garlic oil pasta served with 'Shirasu' (boiled baby sardines). The staff will pile the sardines onto your plate until you say stop! A savory Japanese-Italian specialty.

Rich cream sauce pasta topped with unlimited prosciutto. The staff piles the cured meat high. Salty prosciutto balances the mild cream.

A cheese-lover's dream pasta. Staff will grate unlimited cheese over your dish until you are satisfied. Extremely rich and savory.

Rich carbonara pasta tossed inside a large wheel of Parmesan cheese right at your table. Creamy, cheesy, and theatrical.

Cream pasta with smoked salmon, avocado, and a hint of lemon. Rich yet refreshing due to the citrus accent.

Pizza topped with sweet chestnuts and sharp Gorgonzola cheese. A sweet and savory flavor combination typical of Italian autumn cuisine.

A multi-flavored pizza featuring three sections: Quattro Formaggi (four cheese), Margherita (tomato basil), and Prosciutto. Great for tasting variety.

Classic Neapolitan pizza with tomato sauce, mozzarella cheese, and basil. Simple and fresh.

Japanese-style pizza topped with cod roe (tarako), mayonnaise, and potatoes. Creamy, savory, and rich.

A cheeseless pizza with tomato sauce, garlic, and oregano. Light and savory.

Pizza topped with fresh salad greens and prosciutto. A refreshing meal that feels like eating a salad on bread.

Sicilian-style pizza with garlic, capers, olives, and anchovies. Salty and aromatic.

Four-cheese pizza using a rich blend of cheeses including Gorgonzola and Mozzarella. Often eaten with honey (if available) for sweet-savory contrast.

Neapolitan pizza topped with whitebait (baby sardines). Salty seafood flavor.

Half-and-half pizza combining the two most popular flavors: Margherita (Tomato & Basil) and Quattro Formaggi (Four Cheeses).

Vegetable pizza with cheese and assorted seasonal vegetables. Healthy and light.

A dessert where chestnut cream is squeezed over Italian gelato right at the table. Rich chestnut flavor and cold creamy gelato.

Cheesecake that is torched/broiled right in front of you. The heat melts the cheese slightly for a warm, creamy texture.

A unique pudding made with 'white eggs' from rice-fed chickens. It has a very pure, creamy flavor and smooth texture.

Cassata-style ice cream cake made with ricotta cheese, mixed with dried fruits and nuts. Served semi-frozen for a fluffy, melting texture.

Dense and rich chocolate terrine served with vanilla gelato. Like a very fudge-like flourless chocolate cake.

Classic vanilla gelato made with fresh milk. Smooth, dense, and creamy.