Infu Sumida River Italian

A dish featuring a selection of three chef-selected appetizers, primarily seasonal vegetables. The colorful and appetizing assortment is perfect to start your meal or as a snack with drinks.

A classic snack that pairs well with drinks, made from a mix of various nuts. It is characterized by its fragrant flavor and crunchy texture, making it ideal as a light snack.

Homemade pickles made by marinating several types of vegetables in a special marinade. They have a good balance of acidity and sweetness, and a crisp texture. They are perfect as a palate cleanser or a refreshing bite.

A mix of several types of olives from Sicily. You can enjoy different flavors and textures, from fruity to slightly bitter. It is perfect as a snack with wine.

Zeppoline, a local specialty of Campania, are small fritters made from dough mixed with seaweed. The aroma of the sea whets the appetite, and the fluffy, chewy texture is addictive. They pair perfectly with beer and wine.

Carpione from the Veneto region is a dish of fried fish marinated in vinegar and herbs. This dish uses fresh seasonal fish and has a good balance of acidity and umami, with a refreshing taste. It is served cold and is perfect as an appetizer.

A classic appetizer from Tuscany. Creamy and rich chicken white liver pâté served on thinly sliced, fragrant toasted bread. The richness of the liver and the crisp texture of the bread are a perfect match. Pairs well with wine.

A luxurious platter featuring a selection of several recommended cured hams from various Italian regions. You can enjoy the unique flavors, saltiness, and aging differences of each ham. This is a dish to be savored slowly with wine.

A dish featuring specific cheeses from the Lombardy region, thinly shaved to order. The fluffy texture, infused with air, and the rich cheese flavor melt in your mouth. It pairs perfectly with wine and also serves as an accent to various dishes.

A platter featuring a selection of several recommended cheeses from various Italian regions, chosen daily. You can enjoy a wide variety, from fresh to aged cheeses. Pairing with wine is recommended.

Classic fried potatoes, fried to a crisp. They are characterized by their crispy exterior and fluffy interior, with a light saltiness that makes you want more. It is a popular dish that can be enjoyed by both children and adults, and is also perfect with beer.

Tuscan-style stewed beef offal. Tenderly stewed beef offal is finished in a spicy tomato sauce and topped with a runny, soft-boiled egg. It has a deep flavor where the umami of the offal, the acidity of the tomato, and the mellowness of the egg are integrated. It is also delicious eaten with bread.

Today's bread, baked daily or carefully selected. It is perfect for wiping up sauces or as a light palate cleanser between bites. Its charm lies in its fragrant aroma and simple taste.

A salad made with an abundance of fresh, carefully selected organic vegetables from contracted farmers. It contains several types of colorful seasonal vegetables, allowing you to enjoy the sweetness, bitterness, and crisp texture of each vegetable. Served with a simple dressing that brings out the natural flavors of the ingredients.

Caprese, a representative appetizer of Campania. A simple salad combining fresh mozzarella cheese made from buffalo milk, sweet cherry tomatoes, and basil. Seasoned with olive oil and salt, it highlights the freshness of the ingredients. It has a refreshing taste.

A Caesar salad based on fresh lettuce, topped with flavorful prosciutto ham and plenty of freshly shaved, fluffy cheese. The harmony between the rich Caesar dressing and the ingredients is exquisite, making it a satisfying dish. It can be enjoyed as a salad or a light meal.

Sicilian-style penne dish. The richness of buffalo mozzarella cheese, melting eggplant, and a tomato sauce concentrated with acidity and sweetness are intertwined. The short pasta, penne, absorbs the sauce thoroughly, spreading a deep flavor with every bite. It is a rich yet easy-to-eat dish.

Bucatini with Sicilian bottarga. The rich saltiness and umami of bottarga pair well with the oil-based sauce simply seasoned with garlic and chili peppers. The crisp texture of mizuna adds an accent, creating a deep flavor. This dish allows you to enjoy the unique flavor of bottarga.

A dish featuring the traditional Bolognese sauce from the Bologna region, with a secret cinnamon recipe passed down from a mentor. The rich sauce, concentrated with the umami of the meat, is exquisitely combined with Tonnarelli Romana, a chewy handmade pasta specially made by Asakusa Kaikaro. The hidden cinnamon adds depth to the flavor.

Authentic Carbonara from the Lazio region. Crispy pancetta, rich egg yolk, and flavorful pecorino cheese are tossed with hot spaghetti. It is creamy and rich, offering a taste of authentic Italy. The accent of black pepper is also effective.

A peperoncino with seafood from the Campania region. The umami of fresh shirasu and the sweet and sour cherry tomatoes are exquisitely combined with the spaghetti in an oil-based sauce flavored with garlic and chili peppers. It is a light pasta with a refreshing yet rich seafood flavor.

A dish combining traditional risotto from the Veneto region with fresh oysters from Hiroshima Prefecture and fragrant seaweed. The rich umami of the oysters and the aroma of seaweed blend into the creamy risotto rice, creating a deep flavor. This risotto allows you to fully experience the bounty of the sea, merging Japanese and Italian elements.

A dish made with chicken raised at the foot of Mt. Fuji, cutlet-style, and topped with a rich sauce made from Fontina cheese, a specialty of the Valle d'Aosta region. The chicken is juicy and tender, and the fragrant coating combined with the melting cheese sauce creates a rich flavor. It is a satisfying main dish.

Cacciatora, a traditional Tuscan hunter-style stew. This dish is made by slowly simmering Fuji "Ai" chicken thigh with tomatoes, herbs, and vegetables, concentrating its flavors. The chicken is so tender it falls off the bone, and the rich sauce is appetizing. We also recommend enjoying the sauce with bread.

Arista, a traditional Tuscan pork dish. This dish is made by slowly grilling Kirishima pork shoulder loin from Kagoshima Prefecture with herbs, locking in its flavor. The outside is fragrant, and the inside is juicy and tender, allowing you to enjoy the texture of the pork. It is a main dish that highlights the quality of the ingredients despite its simplicity.

Bistecca, a representative meat dish of Tuscany. This is a steak made by grilling Bungo beef sirloin from Oita Prefecture. It is grilled to a perfect doneness, crispy on the outside and rare on the inside, with the original flavor of the meat and the sweetness of the fat spreading throughout your mouth. We recommend enjoying it simply with salt and pepper, or with olive oil.