BAKKA PICCOLINA

A chilled appetizer made by simmering monkfish from Aomori Prefecture with vegetables in a tomato base. It has a refreshing taste where the umami of the fish and the sweetness of the vegetables have melded. Pairs well with white wine.

A smooth, finely pureed liver pate with added truffle aroma. Enjoy its rich flavor and exquisite aroma. Best served spread on baguette or similar.

An omelet generously made with fragrant summer truffle and mushrooms. The fluffy and creamy texture of the eggs and the umami of the mushrooms fill your mouth.

A platter of various Italian cheeses. You can enjoy different flavors and textures, and they pair excellently with wine and other alcoholic beverages.

A Western-style tempura (fritto) using pike conger from Hyogo Prefecture, sweet Japanese leeks, and crunchy young corn. Enjoy the crispy batter and the flavors of the ingredients. Please enjoy it while it's hot.

Thinly sliced fresh Isaki from Tsushima, Nagasaki Prefecture, marinated in oil and sauce. A cold dish where you can simply enjoy the elegant fat and umami of the white fish.

Tender white squid from Nagasaki, marinated with the saltiness of anchovies and the acidity of lemon. A refreshing dish that stimulates the appetite as an appetizer.

Carpaccio of lightly seared domestic Wagyu beef heart (hatsu), prepared in a tataki style. The fragrant grilled eggplant sauce enhances the umami of the meat. Please enjoy its unique texture.

Mussels from Mont Saint-Michel, France, steamed in white wine. The small but intensely flavorful mussels and their broth are exquisite.

Luxurious roast beef made with sirloin of Kumamoto Akaushi beef, which has a good balance of lean meat and fat. Served refreshingly as a salad with vegetables.

A menu item exclusively for solo diners. The chef will prepare a platter of 3 recommended appetizers of the day. Perfect for those who want to try various flavors in small portions.

A menu item exclusively for solo diners. It's a platter of slightly more luxurious ingredients and dishes than usual, perfect as a treat for yourself.

A Japanese-style Genovese pasta using perilla (shiso) instead of basil. It is characterized by the refreshing aroma of perilla and its vibrant green color.

A fragrant dish featuring risotto packed with the umami of homemade bacon and the sweetness of corn, paired with Parmigiano cheese and finished with summer truffle.

A cold pasta dish using very thin capellini noodles. The umami of the mussels and the acidity of the yellow tomatoes combine for a refreshing and cool taste.

An oil-based pasta generously made with bottarga (cured mullet roe) from Sardinia, Italy. The spiciness of green chili peppers adds a pleasant accent.

Pasta with a rich meat sauce (ragu) made from slowly simmered veal from Hokkaido, tossed with flat tagliatelle noodles. Enjoy the deep flavor of the meat and the texture of the pasta.

A stimulating tomato-based pasta using octopus from Shizuoka. It has a punchy flavor with the saltiness and acidity of olives, capers, and anchovies.

A sauteed dish of swordfish from Miyagi, grilled to a rare center. Served with two types of sauce: a sauce of acidic sun-dried tomatoes and capers, and a spicy green chili tartar sauce.

An Italian dish made with bite-sized pieces of lean meat (shintama) from Hokkaido veal, cooked with a sauce featuring Japanese sansho pepper, which adds a refreshing spiciness and aroma to the meat's umami.

A dish made by layering prosciutto and other ingredients onto Shimanto Pork shoulder from Kochi Prefecture, then grilling it. The acidity of the grain mustard sauce enhances the sweetness of the pork fat.

A thick-cut steak using sirloin (strip loin) from Hereford beef from Ireland. This dish allows you to directly enjoy the rich umami of the lean red meat.

A pizza combining fragrant white truffle oil, salty prosciutto, and slightly bitter arugula. This is the restaurant's most popular menu item.

A classic Italian pizza with tomato sauce, mozzarella cheese, and basil. A simple yet flavorful dish that highlights the taste of the ingredients.

A rich pizza topped with four types of cheese. Drizzling with the accompanying honey creates a perfect balance of cheese saltiness and honey sweetness (Quattro Formaggi).

A hearty pizza with a tomato sauce base topped with Italian tuna, olives, onions, and oregano. It is characterized by the umami of the tuna and the aroma of oregano.

A Japanese-style sherbet made with plums and red shiso. Its refreshing tartness and aroma are perfect for cleansing your palate after a meal.

A summer-limited, chilled tiramisu. Enjoy the coffee flavor and creamy cheese taste with a cool texture.

A compote made by simmering "Hikawa Hakuhou" peaches, a variety from Yamanashi, in white wine. This adult dessert allows you to enjoy the juicy sweetness of the peaches and the elegant aroma of white wine.

A tart made with fresh lychee from Kochi Prefecture. You can enjoy the unique refreshing sweetness and aroma of lychee with the crispy tart crust.

A millefeuille combining apricots from Yamagata and chocolate. Enjoy the harmony of sweet and sour apricots, rich chocolate, and crispy puff pastry.

Non-alcoholic beverages. Includes juices, teas, etc.

Craft beer from the barrel, meticulously made by artisans. Depending on the type, you can enjoy rich aromas and unique bitterness.

Alcohol made by fermenting grapes. Available in red, white, sparkling, etc., and can be chosen to match your meal.

A drink made by mixing juices and other ingredients with an alcohol base. Available in various types, from sweet to dry.

Various types of bottled beer. Please ask the staff for details on brands and prices.

A lightly sparkling red wine from Italy. It is fruity and easy to drink, and because it is served fresh from the tap (barrel-aged), you can enjoy its fresh taste.