Chopstick Parioli

Fixed-price lunch formula on weekdays. Includes a wide selection of unlimited Japanese and fusion dishes. Drinks and desserts are usually excluded.

Fixed-price lunch formula on weekends and holidays. Allows unlimited ordering of dishes from the dedicated menu.

Complete evening menu with All You Can Eat formula available every day. Offers the full range of restaurant specialties, from sushi to teppanyaki.

Japanese fritter of mixed vegetables in tempura. Crispy and flavorful, fried in a light batter.

Spherical crispy bocconcino filled with shrimp. A delightful appetizer with a crumbly exterior and soft interior.

Raw beef tartare served with fresh stracciatella cheese. A rich appetizer that combines red meat with the creaminess of dairy.

Preparation based on salmon (Sake) and pineapple. A fresh and sweet-and-sour combination, likely served as a tartare or small appetizer.

Fusion sushi 'cream puff' style (gunkan) with a topping inspired by Amatriciana pasta. Combines rice and seaweed with guanciale and tomato.

Finely chopped and seasoned raw beef. Served fresh, it enhances the natural flavor of the meat.

Jellyfish and wakame seaweed salad. It has a unique texture, crunchy and gelatinous, with a refreshing marine flavor.

Gunkan sushi revisited with carbonara cream. Combines Japanese rice with egg, pecorino cheese, and crispy guanciale.

Soft steamed bun (Bao) filled with chicken and Calabrian 'nduja. A mix of soft texture and decisive spicy taste.

Salmon lightly seared on the grill, raw in the center. Served in slices, often with ponzu sauce or sesame.

Grilled shrimp wrapped or served with Lardo di Colonnata. A surf-and-turf dish that combines the sweetness of the crustacean with the savoriness of the cured meat.

Grilled beef skewer. The meat is cooked on the teppanyaki grill, remaining juicy and flavorful.

Tuna lightly seared on the outside, keeping the inside raw. A preparation that enhances the quality of the fish.

Shrimp skewered and grilled. Simple and tasty, with the typical aroma of grilled cooking.

Classic Japanese chicken skewer. The meat is tender and usually glazed with a sweet soy-based sauce (tare).

Seared beef steak (tataki) cut into slices. The outside is browned while the inside remains rare or raw.

Grilled fish skewer. 'Zakana' (or sakana) generally refers to fish, cooked on the teppanyaki grill.

Typical Italian lamb skewers. Small cubes of lamb cooked over charcoal, flavorful and succulent.

Sea bream (Tai) roll with truffle flavor. A refined roll that combines the delicate flavor of white fish with the intense aroma of truffle.

Roll prepared with black (Venere) rice and salmon. Black rice provides an aromatic flavor and a distinctive color.

Roll with Philadelphia-style cream cheese. Creamy and delicate, often paired with salmon or avocado.

Fusion roll with guacamole sauce. Combines the freshness of Mexican-style seasoned avocado with sushi.

Black rice roll with shrimp (Ebi). Shrimp can be cooked or tempura, wrapped in aromatic dark rice.

Salmon roll flavored with lime. The rich taste of salmon is balanced by the fresh acidity of the citrus.

Salmon roll with miso sauce. The flavor is rich and umami thanks to the fermented soybean paste.

Roll combining vegetables (Yasai) and salmon. A fresh and partially vegetable option enriched with fish.

Creative roll, possibly with strawberry (Ichigo) or simply a fanciful name. Often combines fruit with fish for a sweet touch.