arte

[Italian Cuisine, to Its Very Essence] The Culmination of Tokyo arte — (Course + Change the secondo from brasato to pigeon)

20,800 JPY(tax included)

[Italian Cuisine, to Its Very Essence] 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. The rustic cuisine of Northern Italy, absorbed through everyday life and years in the kitchen, is presented here as five small dishes. ■ Antipasto caldo 【Cipolla ripiena ― Cipolla Ripiena】 A signature regional dish of Piedmont. It was at the one-star La Ciau del Tornavento, where he rose to the position of sous-chef, that he met Maurilio, whom he still regards as his mentor. 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 could not have continued as a chef in Italy for 15 years.” A dish that became part of him in Piedmont is now expressed as a plate at arte. ＜OPTION＞ 【オマール海老とマルサラ酒のザバイオーネ】＋3,000円 His signature dish, reconstructing memories of the days he trained under then Executive Chef Antonio Guida at the two-star Il Pellicano. *Please select this option at the time of reservation. ■ Pasta — Four Types of Pasta, Inspired by the Nine Years Built in Emilia-Romagna — The centerpiece of this course is a selection of four pastas. Of the chef’s 15 years in Italy, he spent 9 as the head chef in the foreign land of Emilia-Romagna, continuing to cook for local guests. Through days that were far from easy, he engaged deeply with the region’s culture and cuisine, gradually building his technique and drawing from its rich pasta tradition, presented little by little in different styles. 【1】Pasta secca ― Dried Pasta 【2】Pasta ripiena ― Filled Pasta 【3】Pasta fresca lunga ― Fresh Long Pasta 【4】Pasta di stagione ― Seasonal Handmade Pasta 　　October / Porcini, a symbol of autumn in Italy 　　November / Crab and shellfish Through these four pastas, please enjoy the techniques cultivated over nine years and the food culture of Emilia-Romagna. ■ Secondo 【岩手県久慈市 日本短角牛の Brasato al Barolo】 Brasato al Barolo, a memorable dish the chef prepared many times in Piedmont and learned by heart. Slowly braised with Barolo and aromatic vegetables, it is paired with Japanese Shorthorn beef from Kuji City, Iwate Prefecture, prized for its rich lean flavor. ＜OPTION＞ 【Piccione ― Squab】＋3,000円 ※2名様より From breast and leg to the offal, every part of a whole bird is used with nothing wasted, each prepared and cooked according to its character. For those who wish to experience more deeply the techniques honed in Italian ristoranti. *Please select this option at the time of reservation. ■ Dolce *Menu items may change depending on the season and ingredient availability.

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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