CUCINA ITALIANA enne

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.

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.

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.

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.

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