OTTO O OTTO

Our signature salad, named after the restaurant. Made with seasonal vegetables and a light dressing. Recommended as an appetizer.

Lightly seared beef tataki. A rich mayonnaise sauce made with aged black garlic enhances the meat's umami.

Prosciutto aged for 18 months. Characterized by its concentrated umami and moderate saltiness, it is perfect with wine.

An appetizer made with fresh melon and Shine Muscat grapes. Prepared in an agro dolce (sweet and sour) style, the fruit's sweetness and acidity harmonize refreshingly.

A confit of the fatty part of bonito (harambo), slowly simmered in oil at low temperature. Enjoy the rich, fatty flavor with a paprika sauce.

A cold dish made with fresh mackerel from Ofunato, Iwate Prefecture. The green sauce (salsa verde) with perilla flavor refreshingly enhances the umami of the mackerel.

Sardines served on country-style bread (campagne) with rich fermented butter. Scallion sauce adds a nice accent.

Tenderly cooked beef shank served cold. Please enjoy with a refreshing green sauce made with herbs.

Salt cod mantecato, a traditional Venetian dish made into a paste. Served with sweet corn for a creamy taste.

A warm appetizer featuring pan-seared shiitake mushrooms served with Iberico pork back fat (lard). The sweetness of the fat melts into the umami of the mushrooms.

Panelle, a Sicilian specialty made from fried chickpea flour dough. A crispy snack with a fragrant rosemary aroma.

A charcoal-grilled conger eel dish. Served with braised cabbage (jota) with a sour taste, and accompanied by beans and potatoes.

Scallops, breaded and fried until golden brown. Served with a refreshing cold cucumber soup (gazpacho).

A stew made with the rare tripe (guts) of Tosa Akaushi beef. Prepared in a traditional Florentine style, it is tender and full of umami.

Fried donuts (frittelle) made with potato dough, served with prosciutto. The chewy dough and the saltiness of the prosciutto are a great match.

A warm dish made with extra-large saury. Served with basil genovese sauce and radish sauce, the fatty saury is enjoyed refreshingly.

Eggplant cutlet, lightly breaded and fried to a crisp. Served generously topped with a sweet jewel tomato sauce.

Crossbred beef, slowly grilled over charcoal. Enjoy the true flavor of the meat with the accompanying 'Kita-akari' potatoes.

Milanese-style cutlet made by pounding bone-in pork loin thin, breading it, and frying it. Served with plenty of arugula and cheese on top.

Gibier hamburger steak made with venison from Otsuchi, Iwate Prefecture. Served with polenta, a dough made from cornmeal, which complements the rich meat flavor.

Spaghetti with a rich meat sauce made with the prized Tosa Akaushi beef from Kochi Prefecture. The red meat-rich beef ragu coats the pasta perfectly.

Spaghetti with a sauce combining the slight bitterness of ayu (sweetfish) and the richness of butter. Sudachi citrus adds a refreshing accent, creating a dish with a Japanese aroma.

Thin pasta 'fedelini' finished in a seafood-rich broth (sugo). Lemon zest adds a refreshing touch.

Pasta dish made with fresh seafood sourced daily. Prepared using a cooking method suited to the day's ingredients.

A rich risotto made with plenty of sea urchin from Ofunato. A luxurious taste that is creamy and full of oceanic aroma.

Italian flatbread baked in-house. Fragrant with olive oil, it pairs well with the sauces of our dishes.

A selection of carefully chosen cheeses, served as a platter or individually. Enjoy a variety of unique flavors, including soft buffalo cheese, blue cheese, and wine-marinated cheese.

A chocolate cake originating from Capri, Italy. Made with almond powder instead of flour, it has a moist and rich flavor.

A unique ice cream that utilizes the smoky flavor of grilled eggplant. Enjoy the sweetness of the vegetable and its smoky aroma.

A rich ice cream made with eggs from Tosa Jiro, a local chicken from Kochi Prefecture. Affogato with espresso is also recommended.

A classic Japanese lager beer. With creamy foam and a clean bitterness, it pairs well with any dish.

This is our original lemon sour. A refreshing carbonated cocktail with a sharp lemon tang.

A highball made with Dewar's whisky. A refreshing taste mixed with soda.

Cold brew tea using tea leaves from the specialty tea shop Uf-fu. Enjoy its amber color and rich aroma served cold.

A red orange juice characterized by its rich sweetness and acidity. Pairs well with Italian cuisine.

A carbonated drink made with Japanese citrus 'yuzu'. Enjoy its refreshing aroma and tartness.

A high-quality non-alcoholic beer from Germany. It closely resembles the taste of real beer, enjoyable even for those who dislike alcohol.

Italy's representative naturally sparkling mineral water. Its fine bubbles enhance the taste of food.

Hot coffee made with beans from the Neapolitan coffee brand 'Kimbo'. Characterized by its deep body and aroma.

Rich and aromatic espresso coffee. Perfect to finish your meal.