arte

[Weekday Lunch Only] [To the Essence of Italian Cuisine] Tre Paste — A Course to Enjoy Three Types of Pasta — (Course Only)

11,000 JPY(tax included)

[Weekday Lunch Only] [To the Essence of Italian Cuisine] 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 life. Northern Italian regional cuisine, deeply ingrained through daily life and years in the kitchen, is presented here as two small dishes. ■ Antipasto caldo 【Cipolla ripiena ― Cipolla Ripiena】 A signature regional dish of Piemonte. It was at the one-Michelin-starred La Ciau del Tornavento, where he rose to the position of sous-chef, that he met Maurilio, whom he still regards as his mentor today. A benefactor who profoundly changed the course of his life, he is someone the chef holds so dear that he says, “Had I not met him, I would not have been able to continue as a chef in Italy for 15 years.” A dish that became part of him in Piemonte is now expressed as a plate at arte. ■ Pasta ― Three Pastas, Shaped by Nine Years in Emilia-Romagna ― The three types of pasta are the centerpiece of 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 creating dishes for local guests. Through days that were by no means easy, he immersed himself in the region’s culture and cuisine, gradually refining his technique and embracing its rich pasta tradition, presented here in different styles. 【1】Pasta secca ― Dried Pasta 【2】Pasta ripiena ― Stuffed Pasta 【3】Pasta di stagione ― Seasonal Handmade Pasta 　　October / Porcini, a symbol of autumn in Italy 　　November / Crab and shellfish Through these three pastas, we invite you to 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 the availability of ingredients.

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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