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Fresh Vegetable with Tomato Ginger Vinaigrette | 9.00 |
| mixed vegetables served in home made tomato-ginger vinaigrette dip | House Organic Salad | 11.00 |
| organic greens, yellow and red bell peppers, golden beets and mushrooms with house made mustard vinaigrette dressing | |
| Chinese Chicken Salad | 9.00 |
| Soft steamed chicken and assorted vegetables dressed in a homemade ginger sauce, topped with crispy wanton chips | |
| Seafood Ceviche | 12.50 |
| Daily fresh fish, clams, shrimp, octopus, tomato and avocado dressed in homemade jalapeno sauce | |
| Prosciutto Salad (NEW) | 12.00 |
| Prosciutto di San Daniele, Italian bufala mozzarella, slices of parmesan cheese, arugula and a splash of extra virgin olive oil | |
| Today's Fish Carpaccio | 14.50 |
| Daily fresh fish served sashimi style with soy ginger vinaigrette and served over fresh greens | |
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| Onion Gratin Soup | 9.00 |
| Caramelized onion soup covered with gruyere and parmesan cheese | |
| Asparagus Milanese | 10.00 |
| Grilled asparagus topped with a sunny-side up egg and flavored with caper sauce, parmesan cheese, and Italian parsley | |
| Sautéed Foie Gras (NEW) | 14.50 |
| Hudson Valley fresh foie gras sauteed with marsala wine sauce served with Milano style pan-crisped saffron risotto | |
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| Zuwai Crab and Bottarga Spaghetti | 18.00 |
| Crab meat, slowly cooked leeks, garlic, Sardinia bottarga, and extra virgin olive oil | |
| Classic Genovese Spaghettini (NEW) | 9.50 |
| basil, pine nut and garlic Genovese pesto accented with potatoes, snap pea and parmesan | |
| Gorgonzola Gnocchi | 12.50 |
| house-made potato gnocchi with creamy gorgonzola sauce, sprinkled with parmesan cheese | |
| Thai Green Curry Sauce Fettucine | 13.00 |
| Homemade Pappardelle with Dungeness crab in a Thai green curry sauce | |
| Sea Urchin & Clam Spaghettini | 18.00 |
| Sea urchin, little neck clams, garlic and extra virgin olive oil | |
| Spaghettini with Spicy Tomato Sauce Amatriciana (NEW) | 12.00 |
| tomato sauce pecante flavored, white wine, bacon, onion with parmesan cheese and garlic | |
| Mixed Mushroom Risotto | 14.00 |
| Porcini, portabella, and white mushrooms, with parmesan cheese and garlic | |
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| Healthy Grilled Fish | 16.00 |
| Daily fresh fish grilled with extra virgin olive oil served with mashed potatoes and arugula salad | |
| Sautéed Norwegian Salmon | 16.00 |
| Freshly sautéed salmon with parsley, capers, anchovies, garlic, vinegar, and extra virgin olive oil | |
| Baked UNI Miso Lobster and Grilled Seafood Misto | 24.00 |
| fresh lobster oven-baked with a sea urchin and soybean miso paste, served with grilled daily fresh seafood (for an extra Lobster piece an additional 10) | |
| Oven Roasted JIDORI Chicken (NEW) | 16.00 |
| free-range chicken flavored in lemon juice, served with diced roasted potatoes and garlic | |
| Grilled Lamb Chops in Salsa Verde (2 pcs) (NEW) | 26.00 |
| Grilled Colorado lamb chops in a zesty salsa made of sweet pickles, caper, cornichon, anchovy, garlic, parsley, extra virgin olive oil and Balseto Laudense | Grilled Kurobuta Pork | 16.00 |
| slowly grilled Berkshire pork with herb sauce served with grilled asparagus | |
| Grilled Rib-eye Steak (6 oz) | 22.00 |
Beef rib-eye steak grilled and served with arugula, fried potatoes, and our house-made Jack Daniel's Tennessee sauce |
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| Grilled Vegetables (NEW) | 14.50 |
Grilled seasonal vegetables with sun-dried tomato salsa |
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| Fresh Baked Blueberry Cobbler | 7.00 |
| Blueberry-filled biscuit-like pie, topped with vanilla ice cream. Baked to order (15 minute bake time). | |
| Crema Catalana | 7.00 |
| Vanilla flavored custard with a layer of hard caramel, served with whipped cream and caramel sauce | |
| Anmitsu Matcha Parfait | 7.00 |
| Homemade green tea ice cream served on a crunchy almond streusel with shiratama mochi, smooth red bean paste, freshly cut bananas and strawberries, creamy mascarpone, and topped with a crispy sesame seed tuile | |
| Creamy Cheesecake | 7.00 |
| Creamy cheesecake topped with lemon confit | |
| Mont Blanc | 7.00 |
| Chestnut-cream wrapped around whipped cream, with meringue and homemade vanilla ice cream on the bottom | |
| Macedonia Fresh Fruit Marinade | 7.00 |
| Mixture of seasonal fresh fruit in a granule sugar marinade | |
| Homemade Ice Cream | 5.00 |
| [ Vanilla / Chocolate ] | |
| Homemade Sorbet | 5.00 |
| [ Raspberry-Vanilla / Lychee ] | |
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- Today's TASTING COURSE - This sampler menu serves as an excellent introduction for those new to Tokyo Italian cuisine *Menu items may vary from those listed below as the contents of the Tasting Course change daily
A small delightful gift from the chef to awaken your taste buds
Prosciutto Salad
Thai Green Curry Sauce Fettucine
Sautéed Jidori Chicken "DIAVOLA"
Lychee Sorbet 28.00 |
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- Chef's Seasonal Choice - A varied selection of the chef's favorite dishes, with a focus on the Japanese flavors found in Tokyo-Italian Cuisine
A small, delightful gift from the chef to awaken your taste buds
Today's Fish Carpaccio
Sea Urchin and Clam Spaghettini
Baked UNI Miso Lobster
Grilled Ribeye Steak with Fuji Apple Sauce and Wasabi
Macedonia Fresh Fruit Marinade 48.00
Executive Chef Ryutaro Asami |
