Cosmologia

[Omakase Full Course] Appetizers, Hand-made Pasta, Wood-fired Cuisine, and 10 Other Items (Course only)

9,500 JPY(tax included)

[Omakase Full Course] Appetizers, Hand-made Pasta, Wood-fired Cuisine, and 10 Other Items

About Course Menu

A full-course menu featuring 10 dishes crafted with the finest seasonal ingredients from the chef's hometown, Shizuoka, and other renowned regions of Japan (including all handmade breads like aged focaccia, and tea sweets). *Please note that the details of the meal are provided as an example. We ask for your understanding. *For reservations on the day* If you wish to make a reservation for the same day, either during business hours or within 3 hours of your arrival, please contact the restaurant by phone in advance to confirm your reservation. There is a possibility that we may be fully booked, and unable to accommodate you. *Regarding infants and toddlers* Please be advised that we may refuse service depending on the situation on the day. *For those who may get lost coming from Akebonobashi Station or Yotsuya Sanchome Station, directions to the restaurant are provided on Tabelog and our website. *We offer round tables in semi-private rooms, though we may not always be able to prioritize them. Feel free to consult with us directly. Please contact us directly, rather than through Tabelog or the Ikkyu dedicated line (tel: 0362730714). If available, a semi-private room can be secured for an additional 2,000 yen. Tel: 0362730714.

Menu

As we use the freshest ingredients of the day, the menu is an example of one day's offering. [Amuse-bouche] Chef's playful dish [Amuse-bouche 2] 48-month-aged Culatello di Zibello [Appetizer] Iki-jime nerve-removed Naruto Strait Kohada Carpaccio with fermented salsa of Iwata-grown dragon fruit Due to the shortened operation hours post-pandemic, we provide a two-item platter. [House-made Aged Focaccia] [Warm Appetizer] or [Handmade Short Pasta] Spring: White Asparagus and Suruga Bay Sakura shrimp fritters, Hotaru squid buffalo butter Summer: Chilled Red Peach Handmade Pasta Fedelini with House-made Mortadella Autumn: Handmade Pasta Chestnut Flour Trofie di Recco, Natural Mushroom Aglio e Olio Winter: Ikei-jime Sawara Instant Smoked at 43 degrees Rucola Selvatica [Risotto] or [Specialty Dish] Seasonal Vegetables with 4-Year-Aged Rare Brown Cow Parmigiano Risotto and Grilled Wild Mushrooms [Meat Dish] Hikasa Mine no Beef, Special Cut of the Day, Neo-Hinoki Firewood Grilled [Sicilian Ancient Whole Wheat Bread] [Pasta] Today's Finishing Long Pasta - Prepared according to your appetite Examples depending on the season: • Shinshu Deer Ragu Sauce Handmade Pappardelle with Smoked Mozzarella • Fresh Mussels Spaghetti with Sudachi Aroma • Shonan Pomoron Tomato Sauce Organic Tomato Tagliolini • Porcini Mushroom Trifolata Style Peperata Handmade Chitarra [Dessert] Shiranui and Mascarpone Cheese Semifreddo with Homemade Sour Cream and Savoiardi * For anniversaries, we offer a special dessert different from the usual plate (optional 2000 yen). Please let us know if needed. [Small Confectionery] Handmade [Cafe] You can choose * Depending on the season, we may use game meats such as duck or lamb if we acquire the best quality. * Bread is served during the appetizer and main course.

Confirmation details

※For reservations of 4 or more people, it may be possible to accommodate if you contact us directly. Please contact us directly rather than using the Ikyu reservation service. Tel: 0362730714 ※Regarding same-day reservations※ For same-day reservations, especially during business hours or within 3 hours of your arrival, please kindly call the restaurant in advance to confirm. There might be a possibility that we are fully booked and cannot accommodate your visit. ※As many people get lost from Akebonobashi Station and Yotsuya-Sanchome Station, directions for visiting the restaurant are available on Tabelog and our website.

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