Menu and Pairing
Menu e abbinamento
August 20, 2024
Part 1
"Broth" simmered from a whole "Gitaro" chicken from Ina, Nagano Prefecture
Awaji Yura Red Sea Urchin from Hyogo, Australian Winter Truffle
Shimakku Botan Shrimp from Hokkaido, Artichokes from Italy
Shiro Amadai from Imabari, Ehime, Porcini Mushrooms
Boshu Black Abalone from Chiba
Handmade Pasta, Hokkaido Tomatoes, Burrata
Yazawa Beef Fillet from Hokkaido, Insalata with various herb sprouts
Part 2
A starter revisited
Sliced paper-thin and fragrant with a manual Italian prosciutto slicer
Today's Prosciutto Variation
Today's Dessert
A two-part course meal featuring a generous selection of high-quality ingredients from various regions of Japan and Italy. Part 1 begins with a broth concentrated with the umami of chicken, followed by seafood such as sea urchin, truffle, and black abalone, handmade pasta, and Wagyu beef fillet. Part 2 allows you to enjoy a variation of fragrant prosciutto, sliced paper-thin with a special slicer, and dessert.
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