Located about a five-minute walk from Karasuma Oike Station, this restaurant is tucked away just off a major street, requiring a short stroll through a block.The distinctive black walls create a unique atmosphere, and it seems to house multiple tenants.Be cautious of the large window next to the door. The interior is quite narrow, featuring an L-shaped counter and a couple of two-person tables.The water used is gas-free underground water, and the drinks include a special syrup-infused soda. The combination of the tartness of plum and the sweetness of the syrup is delightful.◯ Managuri Pepper A cold soup made with charred peppers and cucumber. The flavor of the Managuri pepper comes through, but there’s no burnt taste—just a pleasant roasted aroma with a hint of spiciness.◯ Corn Ice cream with a rich corn flavor, served with warm corn sauce. The corn is intense, and the ice cream is creamy. There’s also a hint of soy sauce, creating a perfect balance of saltiness and sweetness. Corn and soy sauce pair surprisingly well.◯ Ayu from Hachinohe River Natural ayu from the Yato River in Shimane, cooked at low temperature for seven hours. Served with homemade ayu uruka and a sauce made from Shiga's funazushi, along with some powder. The slight bitterness of the ayu is present, but there’s no unpleasant taste. It feels less bitter than others, and the fish is so tender that you hardly notice the bones.◯ Squid Fresh squid from Hamada City, served with okra tartar sauce, coriander sauce, and a vinegar miso dressing. The flavor of plum is evident, and with each bite, various tastes emerge. It has a distinctly Japanese flavor profile.◯ From Naito Farm Prosciutto made from 18-month-aged black pork, paired with perfectly ripened peaches and goat cheese mousse. The sweetness of the peach is incredible, and the saltiness of the prosciutto complements it perfectly.◯ Mochigome (Sticky Rice) Risotto made from Shimane's sticky rice, served with shibazuke pickles. It’s quite sticky, and the saltiness of the pickles is just right.◯ Siciliana Pasta A cold pasta dish featuring shrimp and a rich sauce made with bottarga. The thin pasta is well-coated with the sauce, and the texture of the shrimp and breadcrumbs is delightful.◯ Baguette with Olive Oil ◯ Maltagliati Short Pasta With fennel and herbs, balancing sweetness and flavor. Randomly paired with lamb braised in white wine and sliced bell peppers, with the saltiness of pecorino cheese. The lamb’s flavor is quite strong, and when enjoyed together with the pasta and peppers, it creates a wonderful texture. Unlike the previous pasta, this one feels more integrated.◯ Hamo (Pike Eel) with Winter Melon Hamo from Awaji, served with yuzu peel, dried apricot, and miso. Accompanied by winter melon and lemongrass soup. The lemongrass flavor is prominent, intertwined with the complexity of yuzu. It’s refreshing yet rich at the same time.◯ Nanatani Duck 40-day-old duck, aged for about ten days. Served with two types of zucchini. The duck is delicious even with just salt, and the sauce pairs well with the zucchini, offering a rich flavor and great texture.◯ Dainagon Azuki Zenzai (sweet red bean soup) with mango and passion fruit jelly. An interesting combination where the azuki, mango, and passion fruit intertwine. The azuki is not overly sweet, creating a harmonious blend of the fruit's acidity and sweetness.◯ Melon with Almond Jelly Melon from Matsuda City in Shimane. An adult version of cream soda, featuring melon soup, foam, and a very light texture. The foam truly feels carbonated, with fruits and ice cream inside. When combined, it creates a complex texture. This is truly an adult cream soda.◯ Shimane Prefecture Green Tea Financier made with rice flour, flavored with lemon from Naito Farm, served warm. It’s subtly sweet with a hint of lemon flavor.This restaurant beautifully fuses Italian and Japanese cuisine. If you’re looking for something beyond traditional Italian, I highly recommend giving this place a try.