Cucina Itameshi

Furlani, trentino alto-adige.

Artichoke with rosemary, romesco sauce, and furikake.

Beef carpaccio with onion tsukemono, parmesan, and wasabi dressing.

Ravioli filled with black cod, served with yuzu and beurre blanc.

Shell pasta served with a tan tan ragù, hon tsuyu, and parmesan.

Fennel salami (55g).

Fried shrimp with lettuce hearts, yuzu truffle, and chili mayo.

Huré frères champagne.

Yuzu, prosecco, and soda.

Eggplant served with crispy sushi rice, sweet miso, salsa verde, and bonito flakes.

Black cod glazed with miso, served with nduja and ginger.

Green olives.

Chicken dish prepared with teriyaki, enoki mushrooms, and sage butter.

Scampi with fennel and bergamot ponzu, garnished with finger limes.

Sourdough bread with yuzu kosho butter.

Spinach salad with truffle miso dressing and peanut crunch.

Burrata cheese with chili crunch and pine nuts.

Fried chicken (4 pieces) with rosemary and chili mayo.

Udon noodles with pecorino cheese, egg yolk, and pepper.