[Tokyo's Best Specialty Restaurant Week 2026] Sustainable Seafood Calzone
This calzone (wrapped pizza) uses every last bit of what are generally considered underutilized or underutilized fish. It primarily uses fish from Daiki Hasegawa, a "fisherman" from Nagai Fishing Port in Yokosuka. Chef Oshima's son's hand is printed on the presentation, and next to the hand is his thoughts about producers and a sustainable message for consumers. It is served with a variety of sauces that change flavor depending on the season.
¥7,700Lộ phí dịch vụ chưa bao gồm / thuế bao gồm
[Tokyo's Best Specialty Restaurant Week 2026] Sustainable Seafood Calzone
This calzone (wrapped pizza) uses every last bit of what are generally considered underutilized or underutilized fish. It primarily uses fish from Daiki Hasegawa, a "fisherman" from Nagai Fishing Port in Yokosuka. Chef Oshima's son's hand is printed on the presentation, and next to the hand is his thoughts about producers and a sustainable message for consumers. It is served with a variety of sauces that change flavor depending on the season.