The highly addictive ingredient that I find myself craving regularly is the Pershu. This unique prosciutto is crafted by Masayoshi Tada, the only certified Parma ham artisan in Japan, who carefully selects the pork and handcrafts it from butchering to dry-salting with natural sea salt, without any additives. The Pershu melts in your mouth at body temperature, releasing a burst of flavor. Enjoy it with mozzarella cheese, soft-boiled eggs, arugula, white rice, and torta fritta for a delightful variety of tastes.Additionally, Chef Asai, an olive oil enthusiast, has selected various extra virgin olive oils to complement each dish. You can customize your meal with fragrant, fruity, and smooth olive oils that rival the deliciousness of the Pershu itself. It was a great meal! ♬Today's menu: JPY 37,000- Buffalo milk panna cotta with 36-month aged Parmesan cheese- Grilled knife fish, sweet shrimp, scallops, marinated seasonal vegetables, olives, and apple balsamic vinegar- Specialty: Potato with caviar- Hair crab with corn, grilled risotto, tomato, and freshly squeezed corn- 24-month aged Pershu by Tada, buffalo mozzarella from Takeshima, arugula, egg, rice, and torta fritta- Squid, bottarga, peperoncino, and zucchini flowers- Aomori duck and chicory- Tottori beef tenderloin and chicory- Tagliatelle with porcini and Parmesan cheese- Okinawa mango- Tiramisu- Coffee- Other drinks
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