I usually order course meals to avoid missing out on unfamiliar dishes, but at malca, the variety is reminiscent of an izakaya menu, allowing me to enjoy the pleasure of selecting ingredients I want to eat that day.From prosciutto, new onion soup, sardine confit, sautéed white asparagus, tripe stewed with tomatoes, to capellini with bottarga, and squid ink pasta with firefly squid... for the main dish, I had the light Aichi duck.Every dish was a favorite of mine—my adrenaline was through the roof! Haha.The atmosphere with Chef Okamoto and the staff was great, and the conversation flowed easily.It was a great meal! (^^)Today's menu for two: JPY 65,000- Prosciutto from France, Jambon d'Auvergne, 12 months aged: JPY 2,400- Chilled soup of new onions from Awaji Island: JPY 2,600- Sardine confit from Chiba, marinated carrots, and eggplant crema: JPY 3,600- Sautéed white asparagus from Porto with bottarga-style sauce: JPY 5,600- Tripe from Tajima beef in Hyogo, stewed with tomatoes: JPY 4,500- Roasted Megumi duck from Aichi: JPY 9,800- Chilled capellini with raw bottarga from Greece: JPY 5,000- Pasta with milk clams and watercress aglio e olio, turned into risotto: JPY 3,800- Firefly squid from Toyama, seri, and handmade squid ink tagliolini: JPY 3,800- Mont Blanc (cherry) from malca: JPY 1,400 per plate- Pudding from malca: JPY 1,200 per plate- Other drinks.
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