“Anchovy Maestro” Prepared using anchovies by Scarlia, a pioneer and master of anchovy making. Made from premium anchovies landed in Sicily’s Taktì Gulf, we carefully draw out the very core of their umami. Paired with chili pepper and lightly grilled edamame, bringing out a rich, roasted aroma. Simple yet addictive in flavor. A refined edamame dish that pairs perfectly with a drink.

¥1,180

Smoked daikon radish x mascarpone

The deep, smoky aroma of Akita-grown iburigakko is paired with high-quality mascarpone, carefully produced in Northern Italy. Its bold smokiness is gently wrapped in the mascarpone’s natural sweetness and richness, creating a smooth, lingering finish. Finished with mineral-rich Sicilian rock salt and a drizzle of fragrant extra virgin olive oil. A dish where the terroirs of Japan and Italy quietly come together.

¥980

Seasonal Japanese Salad inspired by the “Medici” Salad

Inspired by a salad bearing the name of the Medici family, the noble dynasty that shaped the Renaissance of Florence. Layered with seasonal ingredients, this refined Japanese-style salad offers depth of flavor and texture. Finished with il cuore’s original dressing, made with yuzu, sansho pepper, and premium balsamic vinegar from Modena.

¥1,380

Seasonal Japanese Salad inspired by the “Medici” Salad

Sea bream Nitsuke

A simmered dish in true il cuore style, where the deep umami of double-fermented soy sauce is layered with the gentle sweetness and acidity of premium balsamic vinegar from Modena. While preserving a distinctly Japanese character, it finishes with a subtle Italian nuance.

¥1,850

Minamijushiki Japanese Croquettes - Daily Italian wine sauce -

This dish, inspired by Mamma's Croquettes, a dish that has been enjoyed since childhood, is made using techniques developed in Italy to bring out the umami of the ingredients. The sauce, made with Italian scamorza and Parmesan cheese and an Italian wine selected that day, gives the dish a depth of flavor derived from the city's Renaissance.

¥1,580

Minamijushiki Japanese Croquettes - Daily Italian wine sauce -

Spiedini Oden

A dish inspired by the Italian skewer dish Spiedini. Lightness, local flavor, and a focus on ingredients. This philosophy has been reimagined using Japanese dashi culture. The dashi, made with sake and Italian wine, is served in a teacup.

¥1,680

Florence-style Tatsuta-age of Miou Chicken woth parmigiano reggiano (4 pieces)

We selected Mio Chicken because it has the closest taste and texture to the chicken served at our Florence store. It is marinated in a secret sauce passed down directly from our Florence flagship store. The coating uses potato starch from Hokkaido to achieve a croccante (crispy) texture. Enjoy it with Parmigiano Reggiano from Parma.

¥1,380

Florence-style Tatsuta-age of Miou Chicken woth parmigiano reggiano (4 pieces)

美桜鶏の南蛮風

自家製燻香タルタルソースを添えて

¥1,380

自家製パターテフリット(イタリアンフライドポテト)

キャンティワインソルトをまぶしたイタリア風のフライドポテト。濃厚バターまたは自家製いぶりがっこタルタルソースからお選びください。

¥880

Udon noodles with Hokkaido kelp broth and braised Kamui pork

Sanuki udon long noodles from Kagawa Prefecture, served in a delicate layered dashi of Hidaka kombu and bonito flakes, gently infused with the deep umami of premium Kamui pork. To preserve an al dente-like texture in the noodles, the finishing dashi is poured tableside, just before serving. A refined closing bowl, where Japanese tradition meets a subtle sense of performance.

¥1,480

Udon noodles with Hokkaido kelp broth and braised Kamui pork

Carefully selected A5-grade marbled Wagyu sirloin 100 g

Prepared with a passionate yet delicate cooking technique refined in Florence, bringing out the true character of the ingredient. Enjoy it with three accompaniments: Kajita’s double-fermented soy sauce, Sicilian mineral rock salt, and the chef’s house-made miso.

¥5,800

Carefully selected A5-grade marbled Wagyu sirloin 100 g

トリッパ風牛すじ煮込み

トリッパとは、イタリアで親しまれる牛の胃袋の煮込み料理。その味わいをイメージし、牛すじをトマトソースでやわらかく煮込み、仕上げにパルメッジャーノをかけました。

¥880

チポッラロッサの壺熟成ポン酢がけ

薄くスライスした赤玉ねぎに、壺で熟成させた鹿児島産ポン酢を合わせた、口あたり爽やかな一皿。

¥580

Warm tofu with dried sardines and sansho pepper, and bonito flakes, served with double-fermented soy sauce from Ehime Prefecture and jar-fermented ponzu sauce from Kagoshima Prefecture.

Warm tofu with chirimen sansho, a traditional Japanese condiment made from tiny dried fish and aromatic sansho pepper, offering a fresh, gently spicy fragrance.

¥950

京茄子の浅漬けの天ぷら

¥880

わかめと昆布の和え物

三陸産ワカメに、イタリアワインで仕込んだ日高昆布を合わせた、旨み豊かなひとくちおつまみ。

¥580

Il cuore Sunomono

Dressed with our signature sanbaizu vinegar, long cherished at our Florence flagship restaurant. The natural freshness of seasonal ingredients meets a light, gentle acidity, creating a soft and lingering finish.

¥980

Burdock Root with Saikyo Miso loved in Florence

Burdock root marinated in Saikyo miso, known for its rich aroma of rice koji and refined natural sweetness. A mellow sweet-savory harmony created by the blend of white miso and soy sauce.

¥690

Takenoko - Bamboo shoot loved in Florence

Domestic bamboo shoots and mountain butterbur simmered in traditional tsukudani style. Finished with a delicate hint of Japanese sansho pepper for a refined aromatic accent.

¥690

Lightly Pickled Senryo Eggplant loved in Florence

Fresh and juicy Senryo eggplant, lightly pickled to preserve its natural flavor. Its gentle sweetness and crisp texture stand out beautifully. Ideal as a refreshing palate cleanser or as a companion to a drink

¥770

Assortment of three kinds of pickles from Kyoto Kawakatsu Sohonke

¥1,280

Uonuma white rice + Kajita Shoten miso soup + Kyoto pickles %00

¥1,100

トリュフ香るミックスナッツ

¥780

無添加柚子ポテトチップス

¥580

Course menu

Renaissance Omakase – Prelude

Seasonal Kyoto pickled vegetables and Italian olives Akita iburigakko (smoked daikon) with Northern Italian mascarpone “Medici” Japanese-style salad Croquette with Chianti sauce and Italian cheeses Kamui pork udon — inspired by the idea of al dente —

¥3,900

Renaissance Omakase – Aria

Seasonal Kyoto pickled vegetables and Italian olives Akita iburigakko with Northern Italian mascarpone “Medici” Japanese-style salad Tatsuta-age di pollo Miou con parmigiano reggiano Oden served in spiedini style (Japanese skewered delicacies in broth) Croquette with Chianti sauce and Italian cheeses Udon with broth poured tableside — inspired by al dente — Today’s dessert Lingering Chiran green tea

¥5,900

Renaissance Omakase – Finale

Welcome aperitif Seasonal Kyoto pickled vegetables and Italian olives Iburigakko with Italian mascarpone “Medici” Japanese-style salad Tatsuta-age di pollo Miou con parmigiano reggiano Oden in spiedini style Croquette with Chianti sauce and Italian cheeses A5 marbled Wagyu sirloin Florentine-style grilling Udon with broth poured tableside — inspired by al dente — Today’s dessert A final note: Chiran green tea or grappa / limoncello

¥11,500

Italian wine pairing – 3 selections

According to the dishes of the day, we select Italian wines that pair perfectly. White, rosé, and red

¥3,700

Japanese sake pairing – 3 selections

According to the dishes of the day, we select the most suitable sake from our lineup

¥2,900

Italian beer pairing – 3 selections ※ available for parties of two or more

We offer Italian beers carefully selected to pair beautifully with the dishes

¥2,500