Cucina Piche クチーナ ピケ

■Seafood Vapore

White fish, octopus, and leeks steamed in clam broth, with orange added for an aromatic accent.

or

■Gnocchi with fermented butter sauce, truffle aroma, and Joshu beef

Our specialty

Our special gnocchi, which melts in your mouth, is tossed in a fermented butter sauce.

Finish with the aroma of truffles. Enjoy it with Joshu beef.

■ Lagane: Okinawan pork shank and paprika sauce

Lagane, one of the oldest pastas, originated in Southern Italy.

This time, I used Okinawan pork shank, including the bone and skin, which was simmered whole to make the sauce.

As a change of flavor, there's also a red bell pepper sauce.

■ Orzot with green peas and domestic mussels

- Barley is prepared like risotto and combined with green peas.

This is a proposal to change the form of the Reijiebij.

We also added flavor with domestically sourced mussels, clams, and bottarga.

or

■ Nagoya Cochin chicken thigh with blood orange sauce

- Salsiccia wrapped in Nagoya Cochin chicken to make a rotolo.

This dish features a blood orange sauce, allowing you to appreciate the excellent pairing of pistachios and rosemary.

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Cheese platter: 1500 yen (tax included)

Tomato sauce pasta: 800 yen (tax included)

• Dessert platter: 880 yen (tax included)

【wine】

• Spumante Ferrari: 1500 yen (tax included)

White wine: Please ask.

Red wine: Please ask

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