Azabujuban Italian sez

A lunch course that fuses Italian and Japanese culinary elements. Dishes that bring out the umami of seasonal ingredients are served.

A special lunch course using more luxurious ingredients. Enjoy special dishes using Italian and Japanese techniques.

The ultimate lunch course, bearing the name "Shifuku" (bliss). A course meal using a generous amount of carefully selected high-quality ingredients.

A dinner course themed around the coexistence of Italian and Japanese cuisine. Enjoy the flavors of each season's best ingredients.

A luxurious dinner course using the finest ingredients. A succession of special dishes filled with the chef's dedication.

A cold appetizer of kue, a high-quality fish, marinated in konbu to condense its umami. Served refreshingly with Japanese winter ingredients such as Shogoin daikon and nanohana.

A dish featuring seasonal, fatty winter yellowtail (buri) with its skin seared over straw for a smoky aroma. Enjoyed with a flavorful sauce of celery and clams.

A pasta dish luxuriously made with Italian Alba white truffles, considered the finest. Tagliatelle is a thin, flat pasta, allowing you to enjoy the rich aroma of truffles.

A rich risotto made with the roe (outer and inner) of "Kobako-gani" (female snow crab). Mushrooms and herbs add an accent, enhancing the crab's umami.

A unique style dish where Japanese traditional ingredient, eel, is grilled over charcoal for a fragrant finish. It features a crispy skin and fluffy flesh.

A Rossini-style main dish combining tender Japanese beef fillet with rich foie gras. Served with Kyoto vegetables, turnips, and napa cabbage.

A cold dessert combining fragrant hazelnuts and milky white chocolate. It has a rich and creamy flavor.

A dish of Mizu Yokan, a type of Japanese confectionery, handmade by the chef. Enjoyed with coffee after your meal.