arte

Tokyo・Itabashi arte’s Final December [The Italian Journey of the Chef Final] The Culmination of Tokyo arte — (Course Only)

22,000 JPY(tax included)

Tokyo・Itabashi arte’s Final December [The Italian Journey of the Chef Final] The Culmination of Tokyo arte —

About Course Menu

“The Italy the Chef Has Walked.” — Finale — Italy, where the chef lived and honed his craft for 15 years. Tracing the dishes, people, culture, and Christmas memories encountered in Piedmont, Tuscany, and Emilia-Romagna, we present the culmination of that journey at arte in Itabashi, Tokyo. At the two-Michelin-starred Il Pellicano, the chef was entrusted with the pasta section under Antonio Guida, continually creating primi piatti. From that experience come dishes such as squid ink risotto and pasta made with shellfish bisque. Later, in Emilia-Romagna, the chef served as executive chef for nine years, continuing to cook for local guests. The course also features Pisarei, beloved in the region, as well as the traditional Natale dish, Anolini in Brodo. For the main course, we offer the chef’s favorite beef Wellington, prepared with great care and time. It is a truly special dish that can be fully appreciated only in a restaurant setting. arte will conclude its regular operations in Tokyo on December 26 and relocate to the Karuizawa area. In this new place, the chef will encounter local ingredients, and new creations will surely be born. That is why this is the final “The Italy the Chef Has Walked.” course, expressed through the ingredients the chef has encountered in Tokyo. With heartfelt gratitude for all your support, and infused with everything cultivated over 15 years in Italy. We invite you to enjoy this Finale in Tokyo.

Menu

The Chef’s Journey Through Italy. — Finale — Italy, where he lived for 15 years and built his career as a chef. Piedmont, Tuscany, and Emilia-Romagna. The cuisine, people, culture, and Christmas memories encountered in each region. With traditional Natale dishes woven throughout, we present the culmination of his work in Tokyo. ■ Benvenuto dello Chef — A Welcome from Chef Nakayama — Regional dishes deeply ingrained during his years in Northern Italy, presented as five small bites. ■ Antipasto caldo [Warm Terrine of Squab and Black Truffle] An unforgettable dish encountered at a two-Michelin-starred ristorante in Italy. Tracing that memory, Chef Nakayama has reinterpreted it through his own lens. A warm winter appetizer layered with the rich flavor of squab and the aroma of black truffle. ■ PRIMI [Squid Ink Risotto] [Pasta with Shellfish Bisque] The days spent in charge of the pasta section at the two-Michelin-starred Il Pellicano, continuously creating PRIMI under Antonio Guida. An elegant and inventive squid ink risotto, and pasta with a bisque concentrated with the deep flavor of shellfish. Two dishes showcasing the technique and sensibility refined in a two-star kitchen. And then Emilia-Romagna, where he spent nine years as a chef. The restaurant where he served as Executive Chef was awarded Corona Radiosa, the region’s Best Restaurant, in 2017. From the dishes cherished and continuously prepared there, we present two plates. [Pisarei] A signature local specialty of Piacenza, deeply rooted in everyday life. [Anolini in Brodo] A traditional dish passed down through Christmas in Emilia-Romagna. A plate that lets you experience an Italian Natale. ■ Secondo [Tortino di Manzo — Beef Baked in Puff Pastry —] A pastry dish is one of the Chef’s personal favorites. Prepared with great care and time, it is a special dish that can only be found in a restaurant. Encasing the rich flavor of beef in fragrant pastry, it offers a deep and generous taste evocative of Northern Italy. For December, the season of Natale, it is prepared with the wish that guests enjoy a truly exceptional pastry dish. ■ Dolce [arte Original Tiramisu] A tiramisu long loved at arte, gradually evolving over the years. For this Finale in Tokyo, we have chosen to return to the beginning with the original version. With the flavor from the time of our opening, we offer it with heartfelt gratitude for all the years of support. 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 food charge will be applied. Children aged 5 and over are welcome; however, please note that we do not offer a children's menu or child seats. When dining with us, we kindly ask that all guests in the same group order the same course. We regret to inform you 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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