Cuore Azzurro

A traditional Italian appetizer where pitted olives are stuffed with minced meat, coated, and fried. The crispy texture and the saltiness of the olives pair well with wine.

A dish of hollowed-out onions, stuffed and slowly roasted with rock salt. The sweetness of the onion is brought out, and it has a melt-in-your-mouth texture.

Fried zucchini flowers stuffed with mozzarella cheese and prosciutto. The melting cheese and salty prosciutto pair wonderfully with the crispy batter.

A warm appetizer of fluffy white asparagus soufflé with a rich cheese sauce. Enjoy the delicate aroma of asparagus.

A dish of ayu (sweetfish) slowly simmered in low-temperature oil until the bones are tender, then coated with herb breadcrumbs and baked. It can be eaten whole from head to tail, and the aroma of herbs enhances the flavor of the ayu.

A gratin combining sweet corn with 'nduja (spicy sausage paste). A dish with a perfect balance of sweetness and spiciness.

Juicy meatballs simmered in tomato sauce, served with creamy, freshly made polenta (cornmeal porridge). The rich sauce and polenta are a perfect match.

A dish of seasonal corn and white shrimp fried in a batter. The sweetness of the corn and the aroma of the white shrimp fill your mouth.

White fish wrapped in kataifi (shredded dough) and fried, served with a spicy tomato sauce and bottarga. The crispy texture of the coating is a key feature.

A salad combining slightly bitter radicchio, sweet and sour apple, fragrant walnuts, and rich gorgonzola cheese. Enjoy the contrast in taste and texture.

A traditional Italian regional dish of mussels stuffed with minced meat and simmered in tomato sauce. The umami of the mussels and the richness of the meat meld into the tomato sauce.

Crispy fried baby squid coated in semolina flour. A classic Italian appetizer that, despite its simplicity, allows you to enjoy the sweetness and texture of the squid.

A dish of eel wrapped in phyllo dough and baked, served with a sweet onion jam flavored with sansho pepper. A fusion of crispy texture and Japanese flavors.

An appetizer combining salty prosciutto, sweet mango, and rich gorgonzola mousse. The sweet and salty flavor pairs well with wine.

A rich warm appetizer of carefully prepared tripe and mushrooms, gratinated with gorgonzola cheese sauce.

A Northern Italian regional dish of "Frico," a baked dish of potato and Taleggio cheese, served with prosciutto. Crispy on the outside and chewy on the inside.

Fresh raw horse meat, finely chopped and mixed with seasonings. You can directly taste the unique umami and sweetness of horse meat.

A luxurious salad combining creamy burrata cheese and sweet cherry tomatoes, served with flavorful anchovies.

A dish generously using mushrooms, shaved with fragrant summer truffle. Enjoy the rich umami and aroma of the mushrooms to the fullest.

A dish of freshly caught seafood of the day, prepared as a carpaccio-style salad and sprinkled with bottarga.

A fragrant dish of fresh fish lightly seared over charcoal, served with creamy burrata cheese and summer truffle.

Black, thin tagliolini pasta kneaded with squid ink, paired with eel and bottarga, accented with horseradish. An exquisite dish with a lingering aroma of the sea.

Thick, flat pasta kneaded with chili pepper, finished with a mellow tomato cream sauce containing white shrimp and broccoli.

A carbonara featuring "Tonarelli," a thick, square-cut pasta, characterized by the sweetness of corn.

A dish featuring "Corzetti," coin-shaped pasta, with a spicy tomato sauce simmered with octopus.

A refreshing dish of short, mint-infused pasta with a ricotta cheese cream sauce and lemon flavor.

Orecchiette, ear-shaped pasta, tossed with a sauce of tenderly cooked broccoli and Italian sausage.

Small shell-shaped pasta from Sardinia. Served with a sauce of salsiccia and fresh tomatoes, flavored with saffron.

A robust dish featuring wide pasta kneaded with potato, tossed with a rich wild boar meat sauce.

Wide ribbon pasta with herbal aroma, served with a slow-cooked sauce made from Hokkaido deer meat. Enjoy the rich flavor of game.

A luxurious pasta dish featuring "Cresciaiola," rhomboid-shaped pasta, with a stewed sauce of white meats like chicken and pork, topped with summer truffle.

Tube-shaped short pasta "Garganelli" tossed with a luxurious meat sauce made from Japanese Black beef, finished with a touch of ricotta cheese for a mellow flavor.

We serve "Pici," a thick, udon-like pasta from Tuscany, with our special tomato sauce. It is characterized by its chewy texture and firm bite.

A traditional Northern Italian dish of stuffed rabbit pasta, simply finished with a fragrant sage and butter sauce.

A dish of jet-black risotto, where the richness and umami of squid ink are absorbed into the rice, paired with tender baby squid.