Rosa Maria

Pizza with San Matteo tomato sauce, fresh Bufala mozzarella, and creamy burratina. A pizza rich in melting Italian cheeses.

Classic pizza with tomato sauce, fior di latte mozzarella, and Italian white ham. A mild and traditional flavor.

Pizza topped with flavorful porchetta, artichokes, mushrooms, and olives. A rich, earthy mix typical of Italy.

Vegetarian pizza with sun-kissed vegetables: grilled eggplant and confit tomatoes, enhanced with pesto and creamy stracciatella.

Spicy pizza with Calabrian schiacciata and cherry peppers, softened by confit onions. A balance between heat and sweetness.

Pizza with four Italian cheeses: gorgonzola, asiago, taleggio, and mozzarella. Intense, creamy, and melting.

Hearty Calzone stuffed with various Italian cured meats (white ham, Parma ham, schiacciata) and cheeses. A rich and indulgent folded pizza.

Signature fusion pizza with cream base, semi-cooked salmon (tataki), and Japanese-style eggplant. An original encounter between Italy and Japan.

Creative pizza with Japanese curry and teriyaki chicken, topped with crispy enoki mushrooms. Pronounced umami flavors.

Luxurious pizza with truffle cream and a mix of forest mushrooms (shiitake, porcini, oyster), topped with pastrami and smoked cheese.

Complex pizza blending fine cured meats, gorgonzola, and a sweet and savory touch of miso figs. Fresh finish with shiso.

Pizza with marine and exotic flavors with scampi, coconut milk, and a hint of wasabi. Topped with dried bonito that dances on the hot pizza.

Skewers of cured meat and smoked cheese, served on a black garlic eggplant puree. A mix of melting and crispy textures.

Thinly sliced avocado served with tonnato sauce (tuna), garnished with puffed rice and bonito. A fresh and textured starter.

Lightly torched salmon, served with an original black sesame ricotta mousse. Served with a Japanese wafu sauce.

Creamy Bufala mozzarella ball served with an olive and sun-dried tomato tapenade. A classic and fresh Italian starter.

Creamy burrata with Asian flavors: teriyaki and coconut milk eggplant. Crunch from peanuts and focaccia.

Rich burrata served with truffle cream, thinly sliced raw mushrooms, and seasoned pastrami. A dish with intense earthy flavors.

Sharing platter with mozzarella, a selection of marinated vegetables, and Italian cured meats. Ideal for an aperitif.

Caesar salad revisited with Japanese-style Katsu fried chicken, burratina, and grilled vegetables. A large, crispy meal salad.

Fresh Japanese-inspired salad with marinated salmon, avocado, and edamame. Mild sesame, honey, and ginger dressing.

Fresh pasta (tonnarelli) served with an original octopus ragu sauce. Rich marine flavors and tender texture.

Fusilli pasta with a chicken ragu flavored with thick, mild Japanese curry. A comforting fusion dish.

Spaghetti served Carbonara-style but with melting Kakuni (Japanese braised pork). A rich and flavorful fusion version of the Italian classic.

Lightly seared salmon served with red cabbage and burrata. A light dish highlighting the quality of the fish.

Arancini revisited with sushi rice and pesto, topped with Japanese-seasoned beef tartare. A bold mix of textures and flavors.

Classic Italian ricotta-spinach ravioli served with scampi in an exotic coconut-ponzu sauce. A surprising and fragrant combination.

Japanese ravioli with vegetables served with a luxurious truffle sauce and ricotta mousse. Garnished with figs and mushrooms for complexity.

Katsu-style breaded chicken cutlet (crispy panko breading), served with melting eggplant and burrata.

Pasta stuffed with porcini mushrooms, served with duck confit glazed with honey and soy. Bathed in a rich cream with various mushrooms.

Chef's surprise dish based on the day's inspiration. Ideal for adventurous eaters wanting to discover a unique off-menu creation.

Japanese version of the famous Italian dessert, using matcha green tea instead of coffee/cocoa. Sweet, creamy, and herbaceous.

Italian dessert cream flavored with yuzu (Japanese citrus), served with roasted mandarins. Fresh and tangy.

Floating island revisited with light meringue, black sesame cream, and an original salty miso caramel. Crunch provided by popcorn.

Scoop of ice cream wrapped in a thin glutinous rice dough (mochi). Traditional Japanese dessert with a soft, cold texture.

Selection of homemade ice creams and sorbets in classic and original flavors (like black sesame or yuzu). Refreshing to end the meal.