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軍鶏のコンソメ
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枝豆、牡蠣、アワビカルナローリ米リゾット
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あわびの肝フラン、青柚子
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新ショウガ、自家製からすみ、ぱまぐり、オレキエッテ
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金子畜産天城黒豚セロリニンニクエシャロット
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アンチョビとにんにくだけのジェノベーゼ、タリオリーニ
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パン
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金目鯛、ジロール茸、ニンニクベースのスープ
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エミリアロマーニャ郷土料理
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エミリアロマーニャ郷土料理リコッタチーズ、トウモロコシペースト、卵黄とパルミジャにトリュフかけ
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但馬玄ステーキ
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葱と木の芽と冷凍して柔らかくしたアオリイカを和えたカッペリーニ
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マンゴーパッションフルーツ、アイス、エルダーフラワーのジュレ
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モンブラン
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カノール
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珈琲
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カゲロウプリュスやビオデナミコで腕を振るって独立された辰美さん、その美味しさは、数あるシェフが絶賛する。イタリアンの枠を超えたタツミ料理がすばらしい
◆茨城のしゃもと牛のほほのコンソメ
◆天然うなぎ炭火焼き、リゾット
◆北寄貝とラディッキオのトロフィエ、アンチョビニンニクだけのジェノベーゼ
◆松坂ポークスペアリブを、蒸してカリっと揚げ、ポルト酒、エシャロット
◆黒イチジク、ストラチャッテッラ、喜界島白ごま、ごま油をかけて
◆手打ちのタリオリーニと秋刀魚、イタリアンパセリとミニトマト、自家製のからすみをかけて
◆トロサワラ、ムール貝、赤万願寺とうがらし、小豆島のオリーブオイル、バジル
◆リコッタチーズ、卵黄で中身はシンプルなラビオローネ、ジロール茸のソース、コンテチーズ
◆但馬玄、加賀の新れんこん、但馬の骨ソース。ワサビ
◆カワハギと肝のカッペリーニ
◆ヘーゼルナッツとチョコのペーストを詰めたカンノーロ
◆柿とアイス
定番のラビオリはとても美味しい。リゾットは米粒感がよくすっきりした味わい。パスタはどれも美味しいかった。素材の良さもあるが、大将がしっかりと美味しい味に仕上げている。大将の腕はすばらしい