CUCINA ITALIANA enne

Name: CUCINA ITALIANA enne
Address: Japan, 〒154-0011 Tokyo, Setagaya City, Kamiuma, 5 Chome−40−14 コーポ１４ 1F, Tokyo

★ 4.3 (45) $$Moderate 📍 Japan, 〒154-0011 Tokyo, Setagaya City, Kamiuma, 5 Chome−40−14 コーポ１４ 1F

Today's Course

Nagano "Benikururi" Daikon Cold Soup with Parma Prosciutto and Puglia Burratina

長野産紅くるり大根の冷製スープパルマ産生ハムとプーリア産ブラッティーナ添え

Appetizers

A vibrantly colored cold soup made with "Benikururi," a red daikon radish from Nagano Prefecture. It is served with prosciutto from Parma, Italy, and fresh cheese from Puglia called "Burratina" (a small burrata). This dish harmonizes the sweetness of the radish, the saltiness of the prosciutto, and the creaminess of the cheese.

Akita "Shirakami Awabitake" Herb Butter-Grilled with Summer Truffle

秋田産 “白神あわび茸” の香草バター焼きサマートリュフ添え

Appetizers

This dish features thick-cut "Shirakami Awabitake" mushrooms from Akita Prefecture, sautéed in herb-infused butter. It is characterized by its unique chewy texture, similar to abalone. Finished with summer truffle, you can enjoy its rich aroma.

Mont Saint-Michel Mussels and Sun-Dried Tomato Peperoncino Linguine

モンサンミッシェル産ムール貝とドライトマトのペペロンチーノリングイネ

Pasta

A pasta dish using small, intensely flavorful mussels from Mont Saint-Michel, France. The acidity of sun-dried tomatoes and their concentrated sweetness provide an accent. Flat linguine is used for the pasta, finished with an oil sauce with a kick of garlic and chili.

Hokkaido Daisetsu Sanroku Sasatone Pork Belly Oven-Baked

北海道産大雪さんろく笹豚バラ肉のオーブン焼き

Meat Dishes

This is a main dish made with pork belly from "Sasatone" raised in the Tokachi region of Hokkaido, at the foot of Mt. Daisetsu. It is slowly baked in the oven, allowing excess fat to drip away while you enjoy the juicy, sweet fat and tender meat.

Dessert and After-Dinner Drinks

デザートと食後のお飲物

Today's dessert and after-dinner drink, served to conclude the course.

End of menu

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