Executive Chef Andrea Ferrero’s cuisine reflects his desire to serve contemporary Italian dishes that focus on the natural simplicity of the freshest seasonal ingredients. The result is an elegant combination of flavours and textures that is delivered by the use of the highest quality Japanese and Italian produce.
Spaghettoni alla carbonara with egg yolks, crunchy pork cheek and Pecorino cheese
Benedetto Cavalieri spaghettoni from Puglia in Southeastern Italy, a region thought by many to produce the best pasta in the world, served with a carbonara sauce, Pecorino cheese and seared pork cheek.
Infused Leaf Mountain eggs with barley, spelt, black truffles and ham consommé
Organic eggs from Nara Prefecture, marinated in truffle jus and served with barley salad and seeds, consommé and black truffle shavings.