Chef’s dinner course

◆Finger food　Benvenuto NARA ~Welcome to Nara~◆
・So and Shiokatsuo : So : Nara’s anciet cheese with salted bonito
・Yubeshi : Traditional preserved yuzu food made in Totsukawa, southern Nara
・Pizza Margherita

 ◆Amuse Yamatomarunasu con pesto alla trapanese◆
Yamatomarunasu is the eggplant and one of the Yamato’s traditional vegetables. Freshly harvested eggplant braised and served with Trapanese sauce which is the traditional basil sauce from Trapani, Sicily.

◆APPETIZER  Baccala Mantecato Polenta with sauce Mantua◆
Baccala Mantecato Polenta: Based on the Venetian cuisine, knead the dried cod and some corn flour instead of potatoes
Sauce Mantua: capers, anchovies, parsley, white wine vinegar

◆1st PASTA Risotto ~Chameshi~◆
Fusion of the Itarian risotto and the traditional rice cuisine of Nara which is called　“Nara-Chameshi”.
The sauce is made with the soy  sauce which is brewed in the wooden barrel, and some butter.

◆2nd PASTA Pici all’aglione◆
This pasta is one of the Tuscan dishes and can be eaten around Siena.  The fresh Tomatoes are  from the Maeda Farm at Nara city.

◆MAIN DISH Wagyu beef stew in red wine◆
The traditional beef stew of Northern Italy.
Wagyu beef is the Inoue beef from the Uda Farm at Uda in Nara.
One of the garnishes is called Susuhorizuke .  It is the reproducing pickles from the Nara period.  The vegetables is called Yamato Mana.  That is pickled with the Japanese millet, the soybean flour and the rice flour, etc.

◆GRANITA Plum and red shiso sorbet◆

◆DESSERT Tiramisu◆

◆SWEETS◆
・Amazon Cacao Modica Chocolate :  Modica Chocolate: traditional sicily chocolate, with Yamato Tachibana peel: citrus varieties unique to Japan
・OKOSHI：Japanese traditional rice pastry called “Okoshi”. This OKOSHI is an Italian twist.

At RISTORANTE Borgo KONISHI, Nara Japan, 14 May 2025