L’Alchimia Astratta

“PICCOLO ASSAGIO” A small soup using dashi from Awaji Island new onions and clams, with a hint of homemade spices “ANTIPASTO” Homemade chicken ham from Amagi Shamo chicken breast (Shizuoka Prefecture), Insalatina with vegetables from Yachimata, with a citrus aroma “PRIMO PIATTO” "Mancini Spaghettini" with fresh sakura shrimp from Suruga Bay, rooted bamboo shoots from Yachimata, and fresh tomato sauce “SECONDO PIATTO” Roasted Shimanto Pork Shoulder Loin from Kochi Prefecture “DOLCE” Gelatina with Nansui and Kogane Kan grown by a friend in Yaizu, with Campari. Nansui and Lemon Granita “CAFFE' O TISANA” Coffee or Herb Tea

“PICCOLO ASSAGIO” “Amakishamo Chicken White Liver Paste Bruschetta” “ANTIPASTO” Hooked Mackerel from Goto Islands, Balsamic Marinated Rosé, with Black Olive and Shallot Sauce “PRIMO PIATTO” "Spaghetti" by Mancini, Abruzzo, with a Ragout Sauce of Ezo Deer and Chestnuts, Braised in Red Wine with Aromatic Vegetables “SECONDO PIATTO” Grilled Yamazaki Pork Shoulder Loin from Aomori Prefecture, with Potato Purée and Bagnat Rossa “DOLCE” Today's Dolce “CAFFE' O TISANA” Coffee or Herb Tea (+300 yen)