Course: JPY 16,500 Alcohol pairing: JPY 11,000 Herbal tea: JPY 990 Service charge: 10%? Total: JPY 31,339 This Italian restaurant is a 5-minute walk from Kokuryo Station. I made a reservation through Tabelog. **Water Eggplant** A dish featuring water eggplant topped with fermented whey and asparagus sauce, garnished with porchetta and the skin of the water eggplant. **Fig** A dish with figs roasted over fire, combined with Omi beef tartare, fermented potatoes, and croutons. **Zucchini** A dish with anchovies topped with zucchini and three types of sauce. **Horse Mackerel** Horse mackerel marinated in vinegar and potatoes, mixed with vinegar miso, topped with pecorino and peach. It is paired with fermented koji sauce and pureed tomato sauce, garnished with alyssum, dill oil, and Italian parsley oil. **Cacio e Pepe** A pasta dish featuring Roman cheese and black pepper, enhanced with lemon and green chili. **Puttanesca** A risotto based on tomato sauce, using anchovies, capers, and black olives, topped with freshly fried rock oysters. **Sardine** Sardine sausage paired with Sicilian lemon dressing. **Lamb** Lamb meat steamed over wood, sprinkled with paprika powder, and served with a sauce made from yogurt and cream cheese. **Pizza** ◯Margherita Tomato sauce, basil, mozzarella ◯Shirasu from Yamari Shirasu from Yamari, green onions, anchovies, and karasumi **Noto Jersey Milk** A dessert featuring ice cream made from Noto Jersey cow's milk, passion fruit, and plum granita, topped with grated yuzu peel and covered with a sheet made from fig leaves. The dishes incorporate Japanese flavors while focusing on Italian cuisine. From appetizers to pasta, everything was delicious, especially the pizza, which left a lasting impression. The whole wheat crust was baked in a wood-fired oven; while the crust wasn't thin, it was light and didn't linger afterwards. The atmosphere and service in the restaurant were also excellent, making for an enjoyable experience until the end. It was a great meal.