Menu : SHIBASAKI CAMP

The duck Prosciutto is simply seasoned with salt and pepper. Ezo deer Prosciutto is marinated in red wine and various spices and herbs, then dried and aged.

You can choose to have vegetables picked that morning from Koyama Farm in Tachikawa simply grilled, or eaten raw with our homemade bagna cauda sauce.

We order carefully selected cheeses from LAMMAS, a specialty cheese shop in Sangenjaya. Enjoy a wide variety of cheeses from around the world.

A Western-style namerou made with fresh red sardines seasoned with anchovies, onions, lemon, etc. Serve on top of baguette and enjoy.

Seasonal shellfish are marinated in olive oil, white wine, lemon, herbs, etc.

Ajillo with juicy hearts and crunchy green onions.

A simply seasoned carrot rapé made with carrots from Koyama Farm called Aroma Red.

This is an Italian egg roll that is baked in an oven in a frying pan. We change the ingredients depending on the season.

This appetizer is made by hollowing out the pits of an olive, stuffing it with ground meat, coating it with breadcrumbs, and deep-frying it. Please come and have a beer with us.

Assortment of several types of Italian Cuisine salami. Half size is also available for 1 person.

Half size (600 yen) is also available.

Half size (500 yen) is also available.

The classic penne arrabbiata is made with shrimp stock and served with large sautéed shrimp. You can also change the spaghetti.

We use two types of meat, cubed domestic beef belly and ground beef, to create a variety of textures. We use bologna Prosciutto as the secret ingredient, giving it a rich and mellow flavor.

Handmade pasta dough stuffed with beef cheek, ricotta cheese, and spinach. We will serve it dressed with a sauce made from fond de veau and butter.

Peperoncino with lots of vegetables picked in the morning from Koyama Farm.

Handmade pasta dough is stuffed with sautéed Italian high quality porcini mushrooms and white sauce. Tortelloni is the name given to the way handmade pasta is wrapped.

Cacho is cheese and pepe is pepper. As the name suggests, this is a pasta made only with cheese and pepper. Please enjoy the simple yet intense flavor.

It is a pasta called gnocchi that is chewy and resembles a dumpling. We offer it in a classic combination with cheese cream sauce.

Purchased every morning from Toyosu. Freshness ◎ Plump texture. The sauce is made with paprika and tomato stew.

Fricassee means stewed cream. Crispy skinned red sea bream is placed on top of a gentle stew of farm vegetables and white beans.

Local Cuisine of Piedmont (northern Italy). Hamburg made by wrapping cubed liver in mesh fat. I used rosemary and Marsala wine to eliminate the odor and pickle the flavor.

Veal shank simmered in red wine and aromatic vegetables until tender. Ossobuco means "hole bone" in Italian, and is Local Cuisine that refers to the empty bones left after eating the bone marrow of a veal shank with a spoon.

Tomato stew with chicken thighs that brings out the flavors of shrimp and mushrooms. Enjoy with homemade baguette.

Tagliata means ``cut'' in Italian, and we cut it at precisely the right angle to make it easier to enjoy. The black olive and anchovy sauce gives it a deep flavor.

Iwanaka pork from Iwate is simply marinated with garlic and herbs and then grilled.

Semifreddo = half frozen. A dessert made with crushed caramelized hazelnuts and tossed with fresh cream and meringue. Enjoy with the raspberry sauce.

Caprese = Capri style. A Chocolate cake with lemon peel and nuts kneaded inside. Enjoy with vanilla Gelato.