Marinated bigfin squid in a salty lemon dressing with a hint of jalapeño. Bright and tangy with a touch of heat; tender texture.

Octopus and crisp celery in a green chili vinaigrette. Zesty and slightly spicy with a chewy, satisfying bite from the octopus.

Hokkaido scallop paired with tender water eggplant, accented with ginger. Delicate and briny with a fresh, warming ginger note.

Marinated Edomae conger eel in an escabeche-style dressing. Tangy and savory with a soft, flaky texture.

Bone-in tuna roasted in the oven. Meaty and rich with a firm texture and pronounced tuna flavor.

Sea bream and crunchy celery in a green chili vinaigrette. Clean, citrusy and slightly spicy with a fresh, firm bite.

Creamy stracciatella cheese served with seasonal fruits. Smooth and milky with sweet, fresh fruit contrasts.

Miyazaki Wagyu chuck eye with pronounced marbling. Rich, buttery and intensely beefy with a melt-in-the-mouth texture.

Bone-in tuna roasted in the oven. Meaty and rich with a firm texture and pronounced tuna flavor.

Kurosatsuma chicken, grilled. Juicy and savory with a nicely charred, smoky exterior.

Herb-grilled fish prepared in an aqua pazza style. Please ask staff for today's fish and preparation details.

Simple pomodoro sauce tossed with spaghettini and fresh ricotta. Bright tomato acidity balanced by creamy ricotta; light and comforting.

Cold capellini dressed with creamy Hokkaido sea urchin and briny karasumi. Luxuriously silky and umami-forward with a saline finish.

Aglio e olio–style pasta with local shirasu (whitebait) and sweet Manganji pepper. Lightly spicy and garlicky with a savory seafood bite.

White-style Amatriciana served on handmade tagliatelle. Savory and umami-rich with a silky pasta texture.

Handmade tagliatelle with house salsiccia and zucchini in a cream sauce. Rich and creamy with savory sausage and tender zucchini pieces.

Hearty bolognese of selected beef served with handmade tagliatelle. Deep, meaty and deeply savory with a comforting, robust texture.

Creamy risotto with Kurosatsuma chicken and sweet corn. Silky and savory with pops of sweet corn and tender chicken.

Ravioli filled with black truffle and ricotta, served with pizza bread. Earthy and creamy with a luxurious truffle aroma.

Assortment of freshly sliced cured ham and salami. Savory, silky cured meats with varied textures and salt-forward flavors.

Jamón Serrano Trevélez cured for 18 months. Firm and nutty with concentrated savory-sweet flavors.

Salami aged with wine. Robust, slightly tangy and chewy with pronounced cured-meat flavor.

Coppa cured meat (pork neck/shoulder). Richly marbled, savory and slightly sweet with a tender, oily texture.

Lonza cured pork loin. Leaner and delicate with a clean, mild savory flavor and firm texture.

Breaded croquette filled with prosciutto and gratin-style filling. Crispy outside with a creamy, savory interior.

Fried zeppolini flavored with rock seaweed. Light, airy and slightly briny with a crisp exterior.

Small squid lightly battered and fried. Crispy exterior with tender, slightly chewy squid inside.

Hand-cut potatoes fried until golden. Crunchy outside, fluffy inside, lightly salted.

Mixed farm vegetables with onion, dressed in Awaji-style dressing. Fresh, crisp and bright with a well-balanced vinaigrette.

Traditional Caesar salad with crisp romaine and creamy dressing. Savory, tangy and crunchy with shaved cheese.

Warm mixed mushroom salad served with a burnt butter porcini sauce. Earthy, buttery and aromatic with tender mushrooms.

Crisp sweet potato chips served with honey mascarpone. Sweet and creamy contrast with a crunchy texture.

Small peaches pickled to preserve bright fruitiness. Sweet-tart and slightly firm.

Butter blended with rum-soaked raisins. Sweet, boozy and spreadable.

Cured prosciutto prepared as jerky served with mixed nuts. Chewy, salty and savory with crunchy nut contrast.

Selection of three cheeses. Varies in texture and intensity—creamy, firm or aged—served as a tasting trio.