arte

Weekday Lunch Exclusive: [The Chef’s Journey Through Italy] Tre Paste — A Course to Enjoy Three Kinds of Pasta — (Course Only)

11,000 JPY(tax included)

Weekday Lunch Exclusive: [The Chef’s Journey Through Italy] Tre Paste — A Course to Enjoy Three Kinds of Pasta —

About Course Menu

Having built its story in Itabashi, Tokyo, arte now reaches a significant milestone before relocating to the Karuizawa area, its next stage. To mark this occasion, we are offering a weekday lunch course centered on pasta, one of the defining pillars of Chef Tomohide Nakayama’s cuisine. The chef spent 15 years in Italy as a culinary professional. He honed his craft at Michelin-starred ristoranti, served as sous-chef in Piedmont, and in Emilia-Romagna, he was entrusted with local kitchens for nine years as a Japanese chef, continuing to create dishes as head chef. In this course, the techniques and food culture he cultivated there are expressed through three distinct styles of pasta. Dried pasta, filled pasta, and seasonal handmade pasta are each served in small portions. In October, enjoy the rich flavor of porcini mushrooms; in November, crab and shellfish take the spotlight, offering tastes that change with the seasons. The shape of the pasta, the sauces it is paired with, the texture, and the regional culture behind each dish. Please savor, course by course, the profound depth of pasta nurtured across the many regions of Italy. Beginning with amuse-bouche and antipasto, followed by three varieties of pasta as the centerpiece, then dolce and café, this weekday lunch-exclusive course is thoughtfully composed around pasta, without a main dish. In the final season of arte in Tokyo, we warmly invite you to experience the Italian pasta that the chef has perfected over many years.

Menu

■ Benvenuto dello Chef ― A Welcome from Chef Nakayama ― Italy, where the chef spent 15 years of his life. Here, he presents the rustic cuisine of Northern Italy, deeply ingrained through daily life and years in the kitchen, in the form of two small dishes. ■ Antipasto caldo 【Cipolla ripiena ― Cipolla Ripiena】 A signature regional dish of Piedmont. 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. A benefactor who profoundly changed the course of his life, Chef Nakayama 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 presented as a plate at arte. ■ Pasta ― Three Types of Pasta, Shaped by Nine Years in Emilia-Romagna ― The three types of pasta are the centerpiece of this course. Of the chef’s 15 years in Italy, he spent nine as a chef in the foreign land of Emilia-Romagna, where, as a Japanese chef, he continued preparing dishes for local guests. Through days that were by no means easy, he devoted himself to the region’s culture and cuisine, gradually building his technique and embracing its rich pasta tradition, presented here little by little in different forms. 【1】Pasta secca ― Dried Pasta 【2】Pasta ripiena ― Stuffed Pasta 【3】Pasta di stagione ― Seasonal Handmade Pasta 　　10月／ 　　11月／Crab and Shellfish Please enjoy, through these three selections, 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. If you cancel on the day of your reservation or change the number of guests, the full meal charge will apply. Children aged 5 and over are welcome; however, please note that we do not provide a children's menu or high chairs. When dining with us, we 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. We appreciate your understanding.

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