Noza Caza

Name: Noza Caza
Address: 4-4-8 Roppongi ETOILE Roppongi 3F, Minato, Tokyo, 106-0032, JP
Telephone: 03-6804-1006
Price range: ¥4500

¥4,500

Bistro, Italyano

106-0032 4-4-8 Roppongi, ETOILE Roppongi 3F, Minato, Tokyo(229m mula sa Roppongi Station)Tingnan ang mapa

Direksyon

03-6804-1006

“我が家”のようにくつろげる、六本木のアットホームなイタリアンダイニング。

六本木駅すぐのカジュアルイタリアンダイニング。店名の“Noza Caza”には、「我が家」のように気軽に過ごしてほしいという想いが込められています。名物の濃厚塩辛クリームパスタや牛ハラミステーキをはじめ、お酒と相性抜群の創作イタリアンをご用意。厳選ワインや豊富なドリンクとともに、デートや女子会、貸切パーティーまで幅広いシーンでお楽しみいただけます。

Tampok na menu

[Short course menu only]

◆ Prosciutto

Sliced using a slicer from Tamanni, a renowned company based in Parma, Italy. Enjoy the tender texture and rich flavor characteristic of freshly sliced prosciutto. It makes for a perfect appetizer to accompany sparkling wine or beer.

◆ Salted Panna Cotta with Yoshimoto Milk

Panna cotta with a salty taste?!
This is one of our signature dishes, made using “Yoshimoto Milk” from Kōchi Prefecture.
Renowned for its exceptional quality and meticulous pasteurization process, Yoshimoto Milk boasts a smooth, sweet milk flavor with a clean aftertaste.

◆ Daily Fresh Fish Carpaccio

The natural flavors of the fish are brought out using a special sauce and carefully selected Sicilian olive oil. Savor the tastes of the season.

◆ Homemade Bolognese

A Bolognese sauce crafted with great care by our chef, designed to maximize the richness and depth of flavor from the meat. Made by slowly simmering domestic beef shank for five hours, this thick, savory sauce clings perfectly to pasta. It’s a highly recommended pasta dish known for its deep flavor and satisfying texture.

◆ Beef Braised in Red Wine

Domestic beef shank is slow-cooked for hours together with red wine and aromatic vegetables. The melt-in-your-mouth tenderness of the beef combined with the rich, velvety red wine sauce creates an unparalletable harmony of flavors—truly a main course worthy of celebration.
*This course includes only food; no drinks are included.

¥3,850Kasama ang buwis

[Standard Course dishes only]

◆ Prosciutto

Sliced using a slicer from Tamannini in Parma, Italy. Enjoy its tender texture and rich flavor, unique to freshly sliced prosciutto. It makes for a perfect appetizer to pair with sparkling wine or beer.

◆ Salted Panna Cotta with Yoshimoto Milk

Panna cotta with a salty taste?! This is one of our signature dishes, made using “Yoshimoto Milk” from Kōchi Prefecture. Renowned for its quality and careful pasteurization process—often referred to as “local milk”—this milk offers a smooth sweetness and richness, yet leaves a clean aftertaste.

◆ Carpaccio of Daily Fresh Fish

The natural flavors of the fish are brought out using our special sauce and carefully selected Sicilian olive oil. Savor the tastes of the season in every bite.

◆ Fried Eight-Color Shiitake Mushrooms

These premium shiitake mushrooms are grown in Minamiuonuma, Niigata Prefecture. Fried to perfection and paired with freshly grated Parmesan cheese, they complement each other wonderfully—the umami of the mushrooms, the richness of aged pork fat, and the fresh green aroma of Italian parsley all come together harmoniously. A splash of sherry vinegar at the end adds both brightness and depth to the dish.

◆ Homemade Bolognese

A Bolognese sauce crafted with great care by our chef, designed to maximize the meat’s richness and flavor. Slow-cooked for five hours using domestic beef shank, this thick, savory sauce clings perfectly to the pasta. It’s a highly recommended pasta dish known for its deep, satisfying flavor profile.

◆ Grilled Inner Thigh of Ezo Deer

The inner thigh meat of “Ezo deer” is sourced directly from Wakkanai, Hokkaido, then grilled over firewood. It has a pleasant, mild flavor while still allowing you to fully appreciate the distinctive taste of venison. A delightful dish for those who love the rich taste of lean red meat.

※ Food only.

¥5,500Kasama ang buwis

[Nozacaza Tasting Course Only]

◆ Prosciutto

Sliced using a slicer by Tamannini in Parma, Italy. Enjoy the soft texture and rich flavor unique to freshly sliced prosciutto. It makes for a perfect appetizer to accompany sparkling wine or beer.

◆ Salted Panna Cotta with Yoshimoto Milk

Panna cotta with a salty taste?! This is one of our signature dishes, made using “Yoshimoto Milk” from Kōchi Prefecture. Renowned for its quality and meticulous pasteurization process—often referred to as “local milk”—this milk offers a smooth sweetness and richness, yet leaves a clean aftertaste.

◆ Bruschetta with salmon roe and fermented butter
Another one of our popular favorites. A decadent dish featuring Danish bread topped generously with fermented butter and salmon roe.

◆ Carpaccio of daily fresh fish

The natural flavors of the fish are brought out using a special sauce and carefully selected Sicilian olive oil. Savor the tastes of the season.

◆ Fried Yairo Shiitake Mushrooms

These premium shiitake mushrooms are grown in Minamiuonuma, Niigata Prefecture. They’re fried and paired with freshly shaved prosciutto. The umami of the mushrooms, the richness of aged pork fat, and the fresh aroma of Italian parsley complement each other perfectly. Finished with sherry vinegar for added depth and brightness.

◆ Carbonara made with “Awasodachi” eggs offered to Ise Jingu Shrine
This exquisite pasta dish uses “Awasodachi,” a premium brand of eggs from Tokushima Prefecture offered as a tribute to Ise Jingu Shrine. Thanks to their intense richness and deep umami, they create a truly luxurious carbonara.

◆ Wood-fired Ezo deer inner thigh

We receive “Ezo deer” inner thigh meat directly from Wakkanai, Hokkaido, then grill it over wood fire. It has a pleasant, mild flavor while still delivering a distinct deer taste—a dish perfect for enjoying the essence of lean red meat.

◆ Milk Panna Cotta made with Yoshimoto Milk
To conclude the course, we serve milk panna cotta made using the same “Yoshimoto Milk” from Kōchi Prefecture used in the salted panna cotta earlier. Enjoy it alongside seasonal fruit sauces.

※ Menu includes only dishes.

¥6,930Kasama ang buwis

[Includes short course pairing]

◆ Prosciutto

Sliced using a slicer from Tamanni, a renowned producer in Parma, Italy. Enjoy its tender texture and rich flavor—qualities unique to freshly sliced prosciutto. It makes for a perfect appetizer to pair with sparkling wine or beer.

◆ Salted Panna Cotta with Yoshimoto Milk

Panna cotta with a salty twist!?
This is one of our signature dishes, made using “Yoshimoto Milk” from Kōchi Prefecture.
Renowned for its exceptional quality and meticulous pasteurization process, Yoshimoto Milk offers a smooth, sweet richness while leaving a clean aftertaste.

◆ Carpaccio of Daily Fresh Fish

The natural flavors of the fish are brought out with a special sauce and carefully selected Sicilian olive oil. Savor the taste of the season in every bite.

◆ Homemade Bolognese

A Bolognese sauce crafted with great care by our chef, designed to maximize the meat’s savory depth and richness. Slow-cooked for 5 hours using domestic beef shank, this thick, flavorful sauce clings perfectly to the pasta. It’s a highly recommended pasta dish known for its deep flavor and satisfying texture.

◆ Beef Braised in Red Wine

Domestic beef shank is slowly simmered in red wine along with aromatic vegetables. The melt-in-your-mouth tenderness of the beef combined with the rich, robust red wine sauce creates an exquisite harmony of flavors. A truly impressive main course.

※ This course includes wine pairing.