OSTERIA LUN FUJIMOTO di MON CAFE

A seasonal chef's choice course where the delicious flavors of Japanese and Italian cuisine meet at the same table.

Our chef will prepare around 10 to 12 dishes that are perfectly balanced, taking into account the seasonal ingredients and the availability of the day.

Enjoy the lingering aftertaste of new flavors that combine the delicate flavors of Japanese cuisine with the aromas of Italian cuisine with each dish.

Recipe Examples

Appetizer

Assorted seasonal appetizers (three types of Japanese and Western dishes)

Amera tomato caprese with yuzu olive jelly

Sea bream carpaccio with kelp, lemon oil and seaweed salt

Prosciutto and seasonal fruits dressed with Shiraae sauce

Hot cook

Homemade smoked salmon and grilled eggplant marinade

Ajillo of seasonal vegetables with fragrant Japanese dashi stock

Roasted tea duck with two types of sauce: Japanese pepper salt and balsamic sauce

Fried white shrimp with Italian herb salt

Seafood dishes

Fresh fish sauteed in clam broth, vapore style

Mussels and clams steamed in white wine with the aroma of yuzu pepper

Sautéed Spanish mackerel with tomato and dashi broth, Japanese-style aquapazza

pasta

Clam vongole bianco with green yuzu aroma

Blue crab miso cream pasta

Mentaiko and shiso spaghetti with butter sauce

Maine

Matsusaka beef tagliata with wasabi balsamic sauce

Beef tongue shabu-shabu with Italian ponzu sauce

Grilled Mikawa chicken with the aroma of rosemary and soy sauce koji

Final dish: Dolce

Mini clay pot risotto with two layers of dashi and Parmesan cheese

A once-in-a-lifetime cake (specially made by our pastry chef using Japanese ingredients)