— Amuse-bouche — Fried New Zealand spring onions Served with Romesco sauce and prosciutto
— 1st Antipasto: Cold Appetizer — Black sea bream from Oita and green peppers from Man’enji With okra, kelp jelly, caviar, and sudachi essence
— 2nd Antipasto: Warm Appetizer — Sautéed Spanish chicken breast and porcini mushrooms Served with trumpet mushroom cream sauce and Australian black truffles
— 3rd Antipasto: Cold Appetizer — Chilled angel hair pasta with “Amēra” fruit tomatoes from Shizuoka
— Pasta — Spaghettini with turban shells from Chiba, kale and winter melon from Gunma, and bottarga
— Secondo Piatto: Main Course — Roast Japanese Black Wagyu chuck tail piece, carefully selected by the chef or Roasted venison from Hokkaido Served with violet mustard and red wine sauce
— Dolce: Dessert — Instant pear sorbet made using liquid nitrogen, featuring pears from Yamagata
Homemade bread and post-meal drinks
※ Menu items are subject to change without prior notice. Please kindly understand.
¥16,500Услуга исключена / налог включен
Special Lunch – September’s recommended course
Special Lunch Recommended Course for September
— Amuse-bouche — Fried green onions from New Zealand Served with Romesco sauce and prosciutto
— 1st Antipasto: Cold Appetizer — Potato velouté made with “Kitaakari” potatoes from Gunma Prefecture Consommé infused with green tiger prawns and common shrimp
— 2nd Antipasto: Warm Appetizer — Yellowfin tuna baked with herb breadcrumbs Accompanied by a coulis of tomatoes, zucchini, and basil oil
— Pasta — Homemade tagliatelle served with a stew of Spanish chicken thighs and porcini mushrooms
— Secondo Piatto: Main Course — Chef’s selection: Roast Japanese Black Wagyu sirloin or Roasted venison from Hokkaido Served with violet mustard and red wine sauce
— Dolce: Dessert — Fresh black figs from Saga and pistachio gelato with rhubarb marmalade
Homemade breads such as focaccia are also available.
※Menu items are subject to change without notice. Please kindly understand.
¥11,000Услуга исключена / налог включен
Corso del Centro Lunch Course
Early Autumn Lunch Course
— 1° Antipasto (Cold Appetizer) — Lightly seared yellowfin tuna from Wakayama Prefecture with cold puttanesca sauce
— 2° Antipasto (Warm Appetizer) — Steamed potatoes and prosciutto cotto from Gunma Prefecture with Hollandaise sauce and summer truffles or Deep fried porcini mushrooms from Italy (+¥1,500)
※ Additional dishes can be ordered for ¥2,500 each.
— Pasta — Linguine with octopus, zucchini, and green beans in sweet basil sauce using octopus from Hokkaido
— Secondo Piatto (Main Dish) — Roasted venison from summer-hunted deer in Hokkaido with violet mustard and red wine sauce or Steak of carefully selected Japanese black cattle (+¥1,500)
— Dolce (Dessert) — Crème d’Ange made with Nagano Purple grapes served with maple-flavored brioche and verbena granita
Homemade breads such as focaccia are also available.
※ Menu items may be changed without prior notice. Please kindly understand.
¥7,700Услуга исключена / налог включен
Pranzo Business Lunch
One appetizer, two pasta dishes, dessert, after-dinner drink, homemade bread
— Antipasto / Appetizers — Caprese with Kōchi-grown cherry tomatoes Prosciutto, Gunma-grown Kitaakari potatoes, and soft-boiled eggs Fresh fruit tomatoes and mozzarella cheese, raw ham, potatoes, and soft-boiled eggs
— 1st Pasta — Peperoncino with baby squid and green bell peppers Spaghettini with lemon, bottarga, and anchovy breadcrumbs
— 2nd Pasta — Penne in arrabbiata sauce with homemade sausage and Nduja
— Homemade Bread — Focaccia and small baguettes
— Dolce / Dessert — Vanilla panna cotta with Granny Smith apple compote, served alongside granita
— Caffè / After-dinner drink — Our staff will assist you with your after-dinner beverage.