During the Osaka Expo, we will be creating spicy dishes based on the motifs of each country's pavilion.
Starting from June 18th, the theme will be the Italian Pavilion.
At the center of the Italian Pavilion stands a statue of Atlas bearing the heavens on his back, and a plaza connects the exhibits themed around "Io (I)," "Noi (We)," "Territorio (Land)," and "Spiritualità (Religion)."
When I thought about this structure in terms of cooking, I thought it could be interpreted as "I = nutrition and health," "we = seasoning," "land = region," and "religion = ingredients."
This is an attempt to recreate the concept of the Italian Pavilion through cuisine.
[Selectable main dish]
Lamb sirloin steak with anchovies, capers and balsamic spice sauce
Lamb, a symbol of nutrition, is a special ingredient served at the Christian Easter festival, Pasqua. It is cooked moistly at a low temperature to bring out the rich flavor of the sirloin .
The Italian spice sauce, made with anchovies, capers, balsamic vinegar and spices, is the main seasoning. It is garnished with a mint and basil paste, giving it a cheerful Italian feel.
････━━━━━━━━━━━━････
Hamo roll cutlet with seafood soy milk cheese sauce and Kuromoji oil
The Gion Festival, a seasonal event that heralds the start of summer in Kyoto, is also known as the Conger Eel Festival. Even in times when preservation and transportation techniques were underdeveloped, conger eels were a fish with a strong vitality that was able to make it to Kyoto alive.
The conger eel is used as the main ingredient, and is wrapped in summer vegetables such as zucchini and carrot, and coated with yuba to create a cutlet. Soy milk and white miso are added to the seafood sauce to create a gentle yet rich flavor that is typical of Kyoto.
The sauce is accented with a fragrant oil extracted from Ohara's Kuromoji leaves.
････━━━━━━━━━━━━････
Side dish made in a circle
Green, white, and red - the side dish's colors are reminiscent of the Italian flag and were inspired by the "garden" on the roof of the Italian Pavilion.
The red is mashed potatoes made with beets, the white is smooth potatoes, and the green is wildflowers picked in Ohara. The tricolor bounty of nature is encapsulated in one circle.
The circle-shaped form is based on the pillar motif commonly seen in Italian architecture.
You can enjoy the harmony of flavors whether you eat it as is or combine it with a veggie curry or main sauce.
････━━━━━━━━━━━━････
Great value set of 4 dishes
A spicy food set that includes a side dish, veggie curry, main dish, and rice starts at 2,100 yen. The price is the same for both lunch and dinner.
You can also add on limited-edition dishes such as spiced rice with young sweetfish and black olives, palm sprout salad, and homemade cardamom ice cream.
････━━━━━━━━━━━━････
To reserve a table, please use the inquiry form on our website, send a direct message on Instagram, or call us.
Of course, you can come in without a reservation. Please feel free to come.
We look forward to seeing you all.
——————
Italian Pavilion
The Italian Pavilion was the theme for this year's cuisine. The concept was "L'Arte Rigenera la Vita (Art regenerates life)."