• Shrimp tails with lard di Colonnata,
    saffron sauce and sweet and sour shallots

  • Scallop from Hakodate,
    leeks form with anchovy, apple and hazelnut
    4,000 yen

  • Fried poached egg with spring onion and pecorino cream

Pasta dishes

  • Homemade tagliatelle with turnip,
    whitebait, cherry tomatoes and herbs
    4,500 yen

  • Agnolotto filled with ossobuco and potatoes,
    veal sauce and Parmigiano Reggiano fondue

  • Black disc pasta with cooked game cock in a pan
    and egg yolk with mustard
    2,300 yen

  • Risotto with peas and abalone in white wine

Main Courses

  • Mebaru with fukinotou cream and almonds,
    tomatoes and clam sauce
    7,000 yen

  • Ainame cooked on the skin with cauliflower,
    garlic, olive oil and chili, shellfish sauce
    7,500 yen

  • Beef fillet cooked in olive oil,
    artichokes with gin and juniper
    12,500 yen

  • Duck breast grilled on a charcoal,
    zucchini flower and young corn, spicy garlic cream
    9,000 yen

  • Roasted loin and fillet of lamb with black olive sauce,
    quinoa, green asparagus with nduja
    8,000 yen

Our Desserts

  • Strawberry and milk; ice cream, jelly and milk form,
    fresh strawberries, coulis and cheese ganache
    1,500 yen

  • White coffee form light biscuit,
    coconut sherbet and caramelized banana
    1,500 yen

  • Tuscan rice cake,
    salty caramel ice cream, mandarin sauce
    1,500 yen

  • Milk chocolate mousse, “Piemontesina”,
    yuzu ice cream and hazelnut meringue
    1,500 yen

  • Assortment of ice-creams and sherbets
    1,500 yen