arte

[Weekday Lunch Exclusive] [The Italy Our Chef Has Explored.] Tre Paste — A Course to Enjoy Three Types of Pasta — (Course Only)

11,000 JPY(tax included)

[Weekday Lunch Exclusive] [The Italy Our Chef Has Explored.] Tre Paste — A Course to Enjoy Three Types of Pasta —

About Course Menu

Having grown together with Tokyo’s Itabashi area, arte now reaches a meaningful milestone ahead of its relocation to the Karuizawa area, where its next chapter will begin. To mark this occasion, we are offering a special weekday lunch course focused on pasta, one of the central pillars of Chef Tomohide Nakayama’s cuisine. Chef Nakayama spent 15 years in Italy as a culinary professional. He honed his skills at Michelin-starred ristoranti, served as sous-chef in Piedmont, and in Emilia-Romagna, he spent nine years entrusted with leading local kitchens as a Japanese chef, continuing to create dishes at the helm. In this course, the techniques and food culture he cultivated in Italy are expressed through three distinct styles of pasta. Dried pasta, filled pasta, and seasonal handmade pasta, each served in a small portion. In October, enjoy porcini mushrooms; in November, crab and shellfish, with flavors that change alongside the seasons. The shape of the pasta, the sauces paired with it, the textures, and the local culture behind each dish. We invite you to savor, plate by plate, the depth and richness of pasta traditions nurtured across Italy. Beginning with amuse-bouche and appetizers, followed by the three featured pasta dishes, and concluding with dolce and café. This weekday lunch-exclusive course is centered entirely around pasta, without a main dish. During arte Tokyo’s final season, we warmly invite you to experience the Italian pasta traditions that Chef Nakayama has cultivated over many years.

Menu

■ Benvenuto dello Chef — A Welcome from Chef Nakayama — Italy, where the chef spent 15 years of his career. Two small dishes expressing the traditional cuisine of Northern Italy, deeply ingrained through daily life and work in the kitchen. ■ Antipasto caldo 【Cipolla ripiena — Stuffed Onion】 A signature regional dish of Piedmont. At the one-Michelin-starred La Ciau del Tornavento, where he rose to the position of sous-chef, he met Maurilio, whom he still regards as his mentor. A benefactor who greatly changed the course of his life, he is someone the chef holds so dear that he says, “Had I not met him, I could not have continued as a chef in Italy for 15 years.” A dish absorbed through life in Piedmont, now presented as one of arte’s current creations. ■ Pasta — Three Types of Pasta, Shaped by Nine Years in Emilia-Romagna — The three types of pasta that take center stage in this course. Of his 15 years in Italy, the chef spent 9 years in Emilia-Romagna, where, as a Japanese chef entrusted with the kitchen in a foreign land, he continued preparing dishes for local guests. Through days that were by no means easy, he engaged deeply with the region’s culture and cuisine, refining his techniques and embracing its rich pasta tradition, presented here in three distinct styles. 【1】Pasta secca — Dried Pasta 【2】Pasta ripiena — Stuffed Pasta 【3】Pasta di stagione — Seasonal Fresh Handmade Pasta 　　 　　November / Crab and Shellfish Through these three preparations, please enjoy the techniques cultivated over nine years and the food culture of Emilia-Romagna. ■ Dolce *Please note that the menu may change depending on the season and ingredient availability.

Confirmation details

For course reservations, we can accommodate up to 10 guests. For reservations of 5 or more guests, please contact the restaurant directly. In the event of a same-day cancellation or a change in the number of guests, the full charge for the meal will apply. Children aged 5 and above are welcome; however, please note that we do not provide a children's menu or child seats. When dining with a group, we kindly ask that all guests order the same course. We regret that we are unable to accommodate guests with gluten or dairy allergies due to the limitations of our kitchen facilities. Thank you for your understanding.

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