arte

[Italian Cuisine, to Its Very Essence] The Culmination of Tokyo arte — (Course Menu Only)

17,800 JPY(tax included)

[Italian Cuisine, to Its Very Essence] The Culmination of Tokyo arte —

About Course Menu

Having journeyed 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 represents the culmination of arte in Tokyo: Italian Cuisine, Back to Its Essence. The 15 years Chef Tomohide Nakayama spent in Italy as a chef. He honed his craft in Michelin-starred ristoranti, served as sous-chef in Piedmont, and in Emilia-Romagna, spent nine years entrusted with a local kitchen as a Japanese chef, continuing to create dishes as head chef. The centerpiece of this course is 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, filled pasta, long hand-made pasta, and seasonal hand-made pasta. In October, enjoy porcini; in November, crab and shellfish—seasonal flavors that change with the time of year. In addition, the course features regional cuisine from Northern Italy, including Brasato al Barolo, a dish the chef prepared countless times in Piedmont until it became second nature. For those who wish to experience the chef’s technique and the culture of Italian ristoranti even more deeply, signature dishes are also available as optional additions. These include a lobster dish inspired by memories of the two-star Il Pellicano, and a squab course prepared to make use of the whole bird—dishes that allow you to feel the chef’s 15 years of experience and technique more vividly. Italian cuisine that can only be expressed by one who has lived on that land and continued to stand in its kitchens. Everything built over 15 years in Italy and at Tokyo arte has been brought together into one course. At this moment, as we prepare for the next chapter, 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. 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 portion will apply. Children aged 5 and above are welcome; however, please note that we do not provide a children's menu or high chairs. When visiting, 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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