arte

The Chef’s Journey Through Italy. The Culmination of Tokyo arte — (Course + Change the secondo from brasato to pigeon)

20,800 JPY(tax included)

The Chef’s Journey Through Italy. The Culmination of Tokyo arte —

About Course Menu

Having grown in Tokyo’s Itabashi, arte now reaches a meaningful milestone before relocating to the Karuizawa area, its next stage. To mark this occasion, we present a special course that serves as the culmination of Tokyo arte: Italian Cuisine, Back to Its Essence. These dishes reflect the 15 years Chef Tomohide Nakayama spent in Italy as a chef. After honing his craft in Michelin-starred ristoranti, he served as sous-chef in Piemonte, and later, in Emilia-Romagna, spent nine years entrusted with local kitchens as a Japanese chef, continuously creating cuisine at the helm. At the heart of this course are four kinds of pasta, expressing the techniques and food culture cultivated over those nine years. A small portion of each will be served: dried pasta, stuffed pasta, hand-rolled long pasta, and seasonal handmade pasta. In October, porcini takes the spotlight; in November, crab and shellfish, inviting you to enjoy the flavors of each season. The course also features regional dishes from Northern Italy, including Brasato al Barolo, a specialty of Piemonte that the chef prepared countless times and learned through experience. For those who wish to explore the chef’s technique and the culture of the Italian ristorante more deeply, signature dishes are also available as optional additions. These include a lobster creation that reimagines memories of the two-Michelin-starred Il Pellicano, as well as a young pigeon dish that makes use of the whole bird, allowing guests to experience the chef’s 15 years of expertise and technique even more vividly. This is Italian cuisine that can only be expressed by someone who has lived in the region and stood in its kitchens day after day. Everything accumulated over 15 years in Italy and at Tokyo arte is brought together in a single course. At this moment, as we prepare to move on to our next destination, we invite you to experience the true essence of Italian cuisine.

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 work in the kitchen, is presented as five small dishes. ■ Antipasto caldo 【Cipolla ripiena — Cipolla Ripiena】 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 encountered Maurilio, whom he still regards as his mentor. A benefactor who profoundly changed the course of the chef’s life, he is someone so important that the chef says, “Had I not met him, I could not have continued as a cook in Italy for 15 years.” A dish deeply ingrained in him during his time in Piedmont, now expressed as a plate at arte. ＜OPTION＞ 【Lobster and Marsala Zabaglione】+¥3,000 This is the chef’s signature dish, reconstructed from memories of the days when he honed his craft under Executive Chef Antonio Guida at the two-Michelin-starred Il Pellicano. *Please select this option at the time of reservation. ■ Pasta — Four Types of Pasta Inspired by Nine Years in Emilia-Romagna — The four pasta dishes are the centerpiece of this course. Of the chef’s 15 years in Italy, he spent nine as a Japanese chef entrusted with the kitchen in Emilia-Romagna, where he continued preparing dishes for local guests. Through days that were never without challenges, he confronted the region’s culture and cuisine, gradually building his technique and appreciation for its rich pasta tradition, presented here in a variety of styles. 【1】Pasta secca — Dried pasta 【2】Pasta ripiena — Stuffed pasta 【3】Pasta fresca lunga — Fresh long pasta 【4】Pasta di stagione — Seasonal handmade pasta 　　October／ 　　November／Crab, shellfish Please enjoy the techniques cultivated over nine years and the food culture of Emilia-Romagna through these four pasta dishes. ■ Secondo 【Brasato al Barolo of Japanese Shorthorn Beef from Kuji City, Iwate Prefecture】 Brasato al Barolo is a memorable dish the chef prepared many times in Piedmont and learned by heart through experience. Slowly braised with Barolo and aromatic vegetables, it is paired with richly flavored lean Japanese Shorthorn beef. ＜OPTION＞ 【Piccione — Squab】+¥3,000 *Available for two guests or more Each bird is prepared in full, from breast and thigh to the innards, with different techniques and precise cooking for each part. Recommended for those who wish to experience more deeply the techniques cultivated in Italian ristoranti. *Please select this option at the time of reservation. ■ Dolce *Menu items may change depending on the season and availability of ingredients.

Confirmation details

For course reservations, we can accommodate up to 10 guests. Please contact the restaurant directly for reservations of 5 guests or more. If a same-day cancellation or a change in the number of guests occurs, the full charge for the meal will apply. Children aged 5 and above are welcome; however, please note that we do not offer a children's menu or high chairs. When dining with us, we kindly ask that all guests in the same group 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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