- Buffalo milk panna cotta topped with 36-month aged Parmesan cheese and red melon soup.- Charcoal-grilled Isaki (Japanese sea bream) with asparagus.- Specialty appetizer featuring potato, shredded like pasta, served with fermented butter and colatura (Italian fish sauce made from salted anchovies) along with caviar.- Baguette.- Green asparagus risotto with purple sea urchin.- Freshly sliced prosciutto: 24-month aged "Pershu" from Masayoshi Tada in Gifu Prefecture, and mozzarella from Hidetoshi Takeshima in Chiba Prefecture.- Wild watercress salad with soft-boiled egg.- Tortafritta (fried flatbread) topped with Pershu.- Herb bread.- Thin tagliolini pasta with sweet shrimp and bottarga.- Roasted and fillet venison.- Beef fillet.- Flat fettuccine pasta with crab, tomato, and fried eggplant, topped with pesto sauce.- Mango and pineapple sauce.- Tiramisu.*Masayoshi Tada from Gifu Prefecture is known as a Japanese artisan recognized by the Parma Ham Association, having trained for many years in Parma, Italy. He specializes in producing "Pershu," a prosciutto aged for over 24 months using only pork and salt.*Hidetoshi Takeshima from Chiba Prefecture raises his own water buffalo and uses fresh milk, which is milked in the morning, to make mozzarella on the same day. He is a casaro (cheesemaker) trained in Campania, Italy, and continues to produce rare water buffalo mozzarella in Japan.
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