Menu : Esserunga

The basic ingredients of the dishes are domestically produced Organic Food or pesticide-free ingredients.・We use domestically produced pesticide-free or organic aromatic vegetables such as carrots, onions, and Organic Food.・We use carefully selected Italian pasta. We carefully select pasta made using traditional methods using natural water from national parks and pasta made by organic agricultural cooperatives.・The boiled tomatoes used to make tomato sauce, which is often used in Italian Cuisine cuisine, are also Organic Food sourced from Italy. Although it takes longer to purchase and requires a little more effort than commercially available ingredients, we strive every day to ensure that our customers can enjoy delicious meals that are as safe as possible.

We only use additive-free seasonings. We prepare all ingredients responsibly.・We carefully select seasonings that are additive-free and allow you to enjoy the flavor of the ingredients.・Being responsible for ingredients means knowing them well. We listen to the voices and opinions of producers to deepen our understanding of the ingredients, prepare and serve them to our customers.・Sometimes in search of ingredients, we go to the production area and procure the ingredients directly, or we go to purchase local raw information. I also use some interesting seasonings and ingredients from the Japanese countryside. We do not use any ready-made seasonings or ingredients. This is because cooking methods change daily depending on the season, production area, climate, etc.

・Carpaccio of the freshest fish from Sagami Bay, live on board 1,500 yen ・Marinated Sashima octopus, simple with salt, lemon, and olive oil 1,200 yen ・Seasonal bagna cauda Saikyo miso garlic sauce 1,500 yen ・Ricotta cheese and seasonal Bruschetta with fruit and Organic Food honey 900 yen ・Kamakura vegetable green salad 800 yen ・Homemade ham prosciutto cotto salad made with Kamakura morning salad 1300 yen ・Fruit tomato, burratina cheese, and basil caprese Hot or cold style 1500 yen ・Today's Organic Food vegetable soup from SHO Farm from Yokosuka 900 yen ・Spring-like wild vegetable frit from Amagi Natural Store Urakami in Izu Peninsula 1800 yen ・Assorted freshly sliced Prosciutto 1500 yen ・Marinated olives grown without pesticides 800 yen ・Children Stewed beef hachinosu in tomato sauce, grilled cheese style 1,200 yen ・Cheeses from around the world [Cheese list available] From 800 yen ・Lumière de Baie's natural yeast bread 500 yen

・Herb raw sausage (salsiccia), garlic and fresh tomato 1,400 yen ・Creamy pasta with Hokkaido cod milt and green onion 1,600 yen ・Aglio Olio sprinkled with plenty of Sicilian mullet roe 1,400 yen ・Tough eggs from the Life Agriculture Research Group Cheese Pork cheek carbonara without cream 1,600 yen ・Guanciale bacon tomato sauce Amatriciana 1,400 yen ・Fava bean and sheep cheese cacio e pe-pe 1,500 yen ・Pescatore with seafood (shellfish, shrimp, squid, etc.) 1,800 yen ・Italy Bolognese with hand-cut meat 1,800 yen ・Simple is Best Peperoncino 1,200 yen ・Simple is Best Tomato Spaghetti 1,200 yen ・Homemade Gnocchi in various ways 1,400 yen ・Today's Chef selection Risotto 2,200 yen

Today's Vegetable Dishes- A mixed roast of vegetables that is safe for vegans Brown rice amazake sauce 2000 yen Today's meat Meat Dishes from 2000 yen ・Grilled Steak of rare cuts of beef with 12-year aged balsamic glaze ・Certified Yamagata pork shoulder loin block Grilled tomato fresh herb sauce ・Crispy roasted Kumano chicken from Mie prefecture with chili pepper miso ・Roasted Ezo deer with classic red wine sauce ・Osso buco Braised veal shank with bone Today's fish dishes 2000 yen and up ・Sea bass Roast, gurnard aqua pazza, local fish zuppa di pesce, seafood grillia pesce, etc...

・Nuts and dried fruit cassata 900 yen ・Apple and sweet potato tart 1000 yen ・Yogurt mousse with berry Macedonian sauce 1000 yen ・Reconstructed tiramisu 1200 yen ・Affogato 800 yen ・Various Gelato 600 yen

Chevrotin A.O.P Mountain-grown cheese whose surface is washed with salt water. Enjoy the soft and plump texture and the richness of goat milk. Limited production from spring to early fall. Serre Sur Shell A.O.P Sprinkled with poplar charcoal, lightly sour and salty. A delicate and very mild cheese that is easy to eat. Chausudake Nasu Kogen Handmade cheese from Ima Farm. Chevre, a representative of Japan, is also used in JAL First Class. There is little odor and the gentle flavor of milk spreads. Limited production from May to November.

Camembert de Normandie A.O.P Unpasteurized milk cheese from Normandy, which is warm and humid all year round. The flavor spreads gradually. Camembert's only A.O.P Coeur de Neuchâtel A.O.P A heart-shaped white mold cheese made from high quality milk from Northern Normandy. It began during the Hundred Years' War when a woman who fell in love with a British enemy soldier made it by hand with all her heart. The taste is rich. Delice de Bourgogne An elegant cheese that is easy to eat because it is made with fresh cream. It's refreshing and goes perfectly with wine. Bianco Maso White mold cheese from Veneto, Italy. It has a light taste with no taste and a gentle taste. It's delicious with honey, black pepper, and olive oil. Brias-Savarin Affinet Melts smoothly in the mouth. The rich aroma and richness of milk will fill your mouth. This is a cheese that goes well with anyone and any wine.

Epoisses Thick texture and rich flavor. Burgundy cheese with the richness of milk. Completely matured. Finished with high quality marl. Curé Nantes Aux Muscadet It was created by a priest (curé) in the village of Nantes on the lower reaches of the Loire River. It has a yellowish surface and a plump, elastic texture. Washed with Guérande salt. Taleggio D.O.P Washed cheese from Lombardy, Northern Italy. It is characterized by creamy and gentle acidity. With a fruity and light wine. Mirabella Cheese washed with Mirabelle, a plum spirit from the Lorraine region. The surface has a slight orange tinge due to annatto. The aroma is stimulating, but the taste is mellow, and as it ages, it becomes heavier and delicious. Marowal A.O.P An exciting cheese with a history of over 1000 years. The surface has been washed many times with salt water and is protected by aroma and stickiness. Once you try it, you'll be addicted.

Gorgonzola Piccante D.O.P Spicy and spicy Gorgonzola. The tangy taste is perfect for cooking. Of course, it tastes great as is. One of the three major cheeses in the world, produced in northern Italy. Del Valle Oja A blue cheese made in the lush northern part of Spain. Rich, creamy, with a rounded impression and sweetness of milk. An easy-to-eat blue made in "the last unexplored region of the Iberian Peninsula." Bleu de Basque A traditional blue cheese made from sheep's milk from the Basque region of France. The milk from mountain-raised sheep gently melts in your mouth. A semi-hard type cheese with low salt content. Fourme d'Ambert A.O.P Blue cheese made from carefully selected high-quality milk from the Auvergne region of France. This cheese has a moist texture and a round salty taste, with the sweetness of milk and the slightly bitterness of blue mold. Roquefort Yves Comb A.O.P One of the few producers who sticks to manual labor. It is the only one of the three major cheeses made with sheep's milk. The blue mold is delicate and you can enjoy the rich taste and weight of the milk. It is aged for 6 months in a cave located underground in the village. Stilton A cheese with a blend of honey-like sweetness, round saltiness, and blue bitterness.This cheese from Nottinghamshire is considered one of the world's top three blues. It goes well with sweet wine, rich red wine, and beer.

Aziago Strabevecchio D.O.P Hard cheese representing Northern Italy. Shipped after aging for over 15 months. A gorgeous aroma and a rich flavor that spreads in your mouth the more you chew. It can be used with red wine or grated for cooking. Appenzeller Extra Black Label A rich cheese that you won't believe is made from Swiss milk. By cutting it as thinly as possible and eating it, you can enjoy the almond-like flavor. Aged for 6 months. Osso Irati A.O.P A semi-hard cheese from the French Pyrenees made from sheep's milk. Osso is the name of the valley and Irati is the name of the forest. A fruity aroma and honey-like sweetness remain in your mouth. Comte A.O.P A hard cheese made in the village of Comte in the Jura Mountains in eastern France. Compared to other cheeses, it has less moisture and a richer taste. The flavor is so strong that the natural amino acids solidify and the texture remains. Fontina D.O.P A typical cheese from northern Italy made from the milk of cows grazed in the summer. It is also used in Italian cheese fondue. It has a high fat content and is easy to eat, making it a flavor that anyone can enjoy. Montasio D.O.P Hard cheese made in Friuli, Northern Italy. It has been built in monasteries since the 13th century. It has a ripe fruit aftertaste. Euphorio Sheep Milk Gouda A sheep cheese made near the Wadden Sea in the North of the Netherlands. The sheep are raised on mineral-rich grass fed by salty sea breezes. It is highly nutritious, has a nutty flavor, and tastes like salted caramel.