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  1. HOME
  2. FOOD

  • [First Dish] ~A light snack to enjoy with an aperitif~

    • Assortment of Italian olives

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      Assortment of green and black olives

      1/10

      Assortment of Italian olives

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      Assortment of green and black olives

    • pickles

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      Pickled vegetables delivered directly from the farm

      1/10

      pickles

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      Pickled vegetables delivered directly from the farm

    • Sottorio

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      Vegetables preserved in oil, delivered directly from the farm.

      1/10

      Sottorio

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      Vegetables preserved in oil, delivered directly from the farm.

  • [Crostoni] ~Bruschetta topped with homemade Tuscan bread~

    • Kekka

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      Marinated cherry tomatoes and basil

      1/10

      Kekka

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      Marinated cherry tomatoes and basil

    • Fegato

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      I'm warming up the chicken liver pâté and applying it.

      1/10

      Fegato

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      I'm warming up the chicken liver pâté and applying it.

    • Melanzane

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      I'm toasting bread topped with marinated eggplant and mozzarella cheese.

      1/10

      Melanzane

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      I'm toasting bread topped with marinated eggplant and mozzarella cheese.

    • Artichoke

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      I topped the toast with oil-preserved artichokes and mozzarella cheese.

      1/10

      Artichoke

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      I topped the toast with oil-preserved artichokes and mozzarella cheese.

    • Fungi

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      I've topped toast with a variety of marinated mushrooms and mozzarella cheese.

      1/10

      Fungi

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      I've topped toast with a variety of marinated mushrooms and mozzarella cheese.

    • zucchini

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      I'm toasting bread topped with marinated zucchini and mozzarella cheese.

      1/10

      zucchini

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      I'm toasting bread topped with marinated zucchini and mozzarella cheese.

  • [Prosciutto & Salami] ~Aged prosciutto and salami unique to Tuscany~

    • Prosciutto

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      Prosciutto from Tuscany with DOP certification

      1/10

      Prosciutto

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      Prosciutto from Tuscany with DOP certification

    • Pancetta

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      Salt-cured pork belly from the rare Cinta Senese pig.

      1/10

      Pancetta

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      Salt-cured pork belly from the rare Cinta Senese pig.

    • Guanciale

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      Salted pork cheeks aged in marble in the village of Colonnata, Tuscany.

      1/10

      Guanciale

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      Salted pork cheeks aged in marble in the village of Colonnata, Tuscany.

    • Lard

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      Salami made from pork back fat, aged in marble in the village of Colonnata, Tuscany.

      1/10

      Lard

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      Salami made from pork back fat, aged in marble in the village of Colonnata, Tuscany.

    • Today's salami

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      A classic salami from Tuscany, aged with a generous amount of black pepper.

      1/10

      Today's salami

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      A classic salami from Tuscany, aged with a generous amount of black pepper.

    • Finocchiona

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      This classic Tuscan salami is aged and flavored with fennel seeds.

      1/10

      Finocchiona

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      This classic Tuscan salami is aged and flavored with fennel seeds.

  • [Today's Recommendation: Cold Appetizers]

    • Tuscan-style appetizer platter

      2640 yen(税込)

      For 2 people or more

      1/10

      Tuscan-style appetizer platter

      2640 yen(税込)

      For 2 people or more

    • Assortment of raw ham and salami

      Assortment of raw ham and salami

      2640 yen(税込)

      1/10

      Assortment of raw ham and salami

      Assortment of raw ham and salami

      2640 yen(税込)

    • Burrata cheese caprese salad with anchovy flavor

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      1/10

      Burrata cheese caprese salad with anchovy flavor

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    • Today's Carpaccio: Seasonal Vegetable Salad

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      1/10

      Today's Carpaccio: Seasonal Vegetable Salad

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  • [Trippa Lampredotto] ~A specialty! A classic Tuscan dish of beef tripe and abomasum stewed together~

    • Fiorentina

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      Tripe, Florentine style: simmered in tomato sauce, topped with cheese, and baked in the oven.

      1/10

      Fiorentina

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      Tripe, Florentine style: simmered in tomato sauce, topped with cheese, and baked in the oven.

    • Inzimino

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      Tripe Livorno style, spicy tomato stew with spinach

      1/10

      Inzimino

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      Tripe Livorno style, spicy tomato stew with spinach

    • Contadina

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      Tripe, farm-style: Tomato stew with various seasonal vegetables.

      1/10

      Contadina

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      Tripe, farm-style: Tomato stew with various seasonal vegetables.

    • Salsa Verde

      Salsa Verde

      1100 yen(税込)

      Lampredotto, stewed in Tuscan-style green sauce

      1/10

      Salsa Verde

      Salsa Verde

      1100 yen(税込)

      Lampredotto, stewed in Tuscan-style green sauce

    • Artichoke

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      Lampredotto, a stew of Italian artichokes.

      1/10

      Artichoke

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      Lampredotto, a stew of Italian artichokes.

    • Fungi

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      Lampredotto, a baked dish with various mushrooms and cheese.

      1/10

      Fungi

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      Lampredotto, a baked dish with various mushrooms and cheese.

  • 【Salsiccia】~Homemade pork sausage grilled over charcoal~

    • Normale

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      Classic plain type

      1/10

      Normale

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      Classic plain type

    • Finocchio

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      Fennel seed flavor

      1/10

      Finocchio

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      Fennel seed flavor

    • Elba Mista

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      A variety of herb flavors

      1/10

      Elba Mista

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      A variety of herb flavors

  • [Today's Recommendation: Warm Appetizers]

    • Tripe stewed in tomato sauce with a fried egg on top.

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      1/10

      Tripe stewed in tomato sauce with a fried egg on top.

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    • Fritters of seafood and vegetables with herb and citrus salt.

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      1/10

      Fritters of seafood and vegetables with herb and citrus salt.

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  • 【Zuppa】 ~A traditional Tuscan bread stew~

    • Pappa col Pomodoro

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      A dish made by simmering fresh tomatoes and Tuscan bread.

      1/10

      Pappa col Pomodoro

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      A dish made by simmering fresh tomatoes and Tuscan bread.

    • Aquacotta

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      A traditional Siena mushroom and egg stew.

      1/10

      Aquacotta

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      A traditional Siena mushroom and egg stew.

    • Caravaggi

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      Onion gratin originated in Tuscany.

      1/10

      Caravaggi

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      Onion gratin originated in Tuscany.

    • Ribollita

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      A traditional Florentine minestrone soup made with black cabbage, white beans, and bread.

      1/10

      Ribollita

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      A traditional Florentine minestrone soup made with black cabbage, white beans, and bread.

  • [Pasta Dishes] A year-round staple menu item

    • Pici, a traditional pasta from Siena

      Pici, a traditional pasta from Siena

      3300 yen(税込)

      French duck stewed in Montalcino style with tomatoes

      1/10

      Pici, a traditional pasta from Siena

      Pici, a traditional pasta from Siena

      3300 yen(税込)

      French duck stewed in Montalcino style with tomatoes

    • Spinach and ricotta cheese "Gnoudi"

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      Served with Parmesan and black pepper-flavored guanciale.

      1/10

      Spinach and ricotta cheese "Gnoudi"

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      Served with Parmesan and black pepper-flavored guanciale.

    • Testaroli, Italy's oldest pasta.

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      A variety of organic vegetables and basil paste

      1/10

      Testaroli, Italy's oldest pasta.

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      A variety of organic vegetables and basil paste

    • Fettuccine

      Fettuccine

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      Homemade pork salsiccia with spinach in tomato sauce

      1/10

      Fettuccine

      Fettuccine

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      Homemade pork salsiccia with spinach in tomato sauce

    • Pappardelle

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      Cinta Senese pork pancetta and mushroom tomato sauce

      1/10

      Pappardelle

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      Cinta Senese pork pancetta and mushroom tomato sauce

    • Tagliatelle infused with squid ink

      Tagliatelle infused with squid ink

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      Spaghetti Aglio e Olio with Hokkaido scallops, green vegetables, and cherry tomatoes

      1/10

      Tagliatelle infused with squid ink

      Tagliatelle infused with squid ink

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      Spaghetti Aglio e Olio with Hokkaido scallops, green vegetables, and cherry tomatoes

    • Trofie

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      Antonio-style sauce made with plenty of fresh seafood.

      1/10

      Trofie

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      Antonio-style sauce made with plenty of fresh seafood.

    • Spaghetti

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      Simple tomato sauce, Maremma style

      1/10

      Spaghetti

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      Simple tomato sauce, Maremma style

    • Linguine

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      Spicy tomato sauce with red shrimp from Numazu and arugula.

      1/10

      Linguine

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      Spicy tomato sauce with red shrimp from Numazu and arugula.

    • Penne

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      Gorgonzola cheese and walnut cream sauce

      1/10

      Penne

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      Gorgonzola cheese and walnut cream sauce

    • Paccheri

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      Squid, clams, zucchini, and cherry tomatoes Viareggio style

      1/10

      Paccheri

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      Squid, clams, zucchini, and cherry tomatoes Viareggio style

  • [Today's Recommended Pasta Dish]

    • Siena's traditional pasta "Pici" topped with Italian black truffles.

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      1/10

      Siena's traditional pasta "Pici" topped with Italian black truffles.

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  • [Meat Dishes] A staple menu item available year-round

    • Florentine-style bistecca: Beef steak with bone in

      Florentine-style bistecca: Beef steak with bone in

      500g: 13,200 yen

      Florentine-style bistecca, a steak made with bone-in beef, is a luxurious dish where the savory flavor of the perfectly grilled bone-in beef fills your mouth.We offer a generous 500g portion, perfect for a special dinner or a meal with friends.Please check with the restaurant for the price of the dishes.Please enjoy it with a delicious wine.

      1/10

      Florentine-style bistecca: Beef steak with bone in

      Florentine-style bistecca: Beef steak with bone in

      500g: 13,200 yen

      Florentine-style bistecca, a steak made with bone-in beef, is a luxurious dish where the savory flavor of the perfectly grilled bone-in beef fills your mouth.We offer a generous 500g portion, perfect for a special dinner or a meal with friends.Please check with the restaurant for the price of the dishes.Please enjoy it with a delicious wine.

    • Roasted domestic pork loin, Arista style.

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      1/10

      Roasted domestic pork loin, Arista style.

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    • Roasted duck breast from Aomori Prefecture with green pepper sauce

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      1/10

      Roasted duck breast from Aomori Prefecture with green pepper sauce

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    • Charcoal-grilled lamb loin with bone, served in rich Tuscan olive oil.

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      1/10

      Charcoal-grilled lamb loin with bone, served in rich Tuscan olive oil.

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  • [Today's Recommended Main Dish]

    • Livorno-style Cacciucco

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      ~A hearty seafood tomato stew~

      1/10

      Livorno-style Cacciucco

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      ~A hearty seafood tomato stew~

  • [Contorno] Side dish for the main course

    • Arugula and Parmesan cheese salad

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      1/10

      Arugula and Parmesan cheese salad

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    • Roasted potatoes

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      1/10

      Roasted potatoes

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    • Sautéed spinach

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      1/10

      Sautéed spinach

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    • Italian white beans with Tuscan olive oil

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      1/10

      Italian white beans with Tuscan olive oil

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    • Baby leaf and cherry tomato salad

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      1/10

      Baby leaf and cherry tomato salad

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備考

*A cover charge of 660 yen (tax included) per person will be applied.