almaccia

A carpaccio assortment using 4 types of fresh seasonal seafood (horse mackerel, barred knifejaw, aori squid, cherry salmon). Enjoy the individual flavors and textures of each fish with our special sauce or salt. Generous portion for two, perfect for sharing.

Caprese salad using burrata, a fresh cheese with a creamy interior. The tartness and aroma of passion fruit add a nice accent. Enjoy it as a light appetizer or with wine.

A dish combining carefully prepared homemade tuna from Nagasaki Meji Maguro with rich bottarga. The umami of the tuna and the saltiness of the bottarga are exquisitely matched. Perfect as a snack with drinks.

A smooth panna cotta made with broad beans from Kagoshima Prefecture. A slightly acidic fresh green tomato sauce sharpens the flavor. Enjoyed with a spoon as an appetizer.

A simple salad combining flavorful arugula and sweet fruit tomatoes. Generously topped with Parmigiano cheese for a rich flavor. Enjoy a refreshing start to your meal.

Vegetable stew in a sweet and sour sauce, featuring eggplant as the main ingredient. This bianco (white) preparation does not use tomatoes and is characterized by its refreshing acidity and the sweetness of the vegetables. Enjoyed as a cold appetizer.

Bruschetta generously topped with luxurious fresh sea urchin from Oma, Aomori Prefecture. The combination of rich, sweet sea urchin and fragrant baguette is exquisite. Recommended to be enjoyed in one bite, held in hand.

A warm appetizer featuring whole zucchini slowly roasted and served with a fried egg from a rich-yolked egg. Enjoy the juiciness of the zucchini and the richness of the egg. Break the egg and mix it in.

Thick white asparagus from Kagawa Prefecture, steamed and topped with a flavorful crab butter sauce. The sweetness of the asparagus and the umami of the crab fill your mouth. Please enjoy by coating it with the sauce.

Fritto of white squid and spring mountain vegetables (butterbur and sansho sprouts) in a light batter. Enjoy the slightly bitter taste of the mountain vegetables and the texture of the squid in this seasonal dish. Simply enjoyed with salt or lemon.

A dish of Hokkaido white shrimp and mushrooms simmered in garlic-infused olive oil. The aroma of the shrimp transfers to the oil, whetting the appetite. It's common to enjoy it with baguette, dipping it into the oil.

A dish of tenderly simmered Aori squid and seasonal nanohana (rapeseed blossoms). The soup, infused with the squid's umami, harmonizes with the slight bitterness of the nanohana. Please enjoy as a warm appetizer.

A dish of fatty Pacific saury and green asparagus, fragrantly grilled over charcoal. The unique aroma of charcoal grilling stimulates the appetite, and the flavors of the ingredients are concentrated. Enjoy the simple taste of the ingredients.

A dish made by slowly simmering wagyu tripe (beef honeycomb stomach) in a tomato-based sauce. The tripe is tender and coated in a rich sauce. Recommended to be eaten with bread.

A seafood soup dish using a large Spanish mackerel (sawara) and large clams. The soup, rich with seafood broth, is exquisite. A main-course fish dish meant for sharing.

A main dish of bone-in pork from Galicia, Spain, raised on chestnuts, charcoal-grilled. It features sweet fat and juicy meat. Enjoy its fragrant aroma.

Charcoal-grilled steak using "Shinshin" (center of the inner thigh), a rare cut from a brand of beef from Kumamoto. Enjoy the strong umami of the lean meat and its tender texture. Savor the natural flavor of the meat with salt and condiments.

A basic yet classic tomato sauce pasta that utilizes the sweetness and acidity of tomatoes from Chiba Prefecture. Its simplicity highlights the quality of the ingredients. It's commonly enjoyed with grated cheese.

A famous Roman pasta dish seasoned with plenty of cheese (cacio) and black pepper (pepe). The rich cheese flavor and peppery spice stimulate the appetite. It's simple yet has a punchy flavor.

An oil-based pasta combining sweet mantis shrimp with spicy green chili peppers. This peperoncino, characterized by the aroma of garlic and oil, is enhanced by the umami of the shrimp. It's light yet rich.

Pasta with a sauce (ragu) made from simmered firefly squid, combined with spring mountain butterbur. The rich umami of the firefly squid's innards and the slight bitterness of the butterbur create an adult flavor. A limited-time seasonal taste.

Authentic Roman-style carbonara made with rich egg yolks from Aomori eggs, without using cream. The rich sauce of egg and cheese coats the pasta. Black pepper adds a nice accent.

A Western-style rice porridge (risotto) topped with tenderly simmered conger eel. The refreshing spiciness of horseradish complements the sweetness of the eel. Enjoy the al dente texture with a slight bite to the rice.

A classic Italian dessert layered with mascarpone cheese and coffee-soaked biscuits. The combination of slightly bitter cocoa powder and rich cream is superb. Pairs well with after-dinner coffee.

A cold dessert with a smooth texture, made with fresh cream and milk. It features a milky and gentle sweetness. Enjoy its simple yet profound flavor.

A dessert that means "half-frozen," somewhere between ice cream and cake. Enjoy the strawberry flavor and its fluffy, light melt-in-your-mouth texture.

Rich Italian ice cream (gelato) made with premium "Guanaja" chocolate. Features a deep cacao aroma and a bitter taste. A must-have for chocolate lovers.

Japan's leading premium beer. A pilsner type with a deep body and a gorgeous aroma. It pairs well with any dish.

A cocktail made by mixing our homemade liqueur "Limoncello," infused with lemon peel, with soda. Enjoy the refreshing lemon aroma and sweetness. Perfect as an aperitif or for refreshment.

Sparkling white wine served by the glass. The refreshing bubbles are pleasant, and it's popular as a toast. Typically a crisp dry style.

A Spanish premium beer developed as "beer to welcome celebrities." Its fruity and delicate aroma is even compared to champagne. Recommended to be enjoyed in a wine glass.

A spritzer made with white wine and soda, using the rare "red lemon." The refreshing tartness of the lemon combines with the wine's flavor for a light drink. It has a low alcohol content and is easy to drink.

A highball (soda mix) using the bourbon whiskey "Maker's Mark." It features a mellow sweetness and a fragrant grain aroma. Diluting it with soda makes it easy to pair with meals.

A cocktail made with the Italian herbal liqueur "Campari." The soda version is refreshing and slightly bitter, while the orange version is fruity and sweet. A classic aperitif.

Carefully selected wines by the glass. Choose from white, red, orange, or rosé to match your meal or preference. Enjoy the distinct flavor of each grape.

An authentic non-alcoholic beer from Belgium. It retains the original bitterness and aroma of beer while containing no alcohol, allowing those who don't drink alcohol to enjoy it. It also pairs well with food.

A lemon soda made by an Italian sparkling water brand. The strong carbonation and lemon tartness are invigorating. It's not too sweet, making it an adult soft drink.

Juice made from blood oranges with red flesh. It has a unique rich sweetness and moderate acidity. Its vibrant red color will add color to your table.

A dry ginger ale with a strong, spicy ginger kick. It's low in sweetness and doesn't interfere with the taste of food. The carbonation refreshes the palate.

A Chinese tea with a華やかな (gorgeous/floral) aroma. It helps to cleanse the palate of oil, making it suitable for drinking during meals. Served hot or iced.

A famous Italian natural mineral water. Characterized by its fine bubbles and mineral content, it enhances the flavor of food. Its unsweetened nature makes it easy to pair with meals.

A special juice made with tomatoes from Nobeyama Highlands, Nagano Prefecture. Enjoy the rich, natural umami and sweetness of the tomatoes. It tastes as if you're eating the tomatoes themselves.