Ristorante ACQUA PAZZA

This dish was the one that impressed the chef the most, as well as the dish that most visitors want to try. It is cut and served piping hot by the skilled and hospitable staff.

This is an example of an appetizer in the [Chef's Recommended Course]. The surface of the scallops is quickly seared using intense heat, leaving the interior deliciously rare. This aromatic carpaccio in a salad-style, alongside seasonal vegetables like sprouts and urui (a type of wild mountain vegetable). The anchovy and mayonnaise sauce is what makes this dish pop!

This barley risotto is available during lunchtime. The barley is delicious, chewy, and filled with the flavor of the clam dashi (broth). The vegetables, which mainly consist of root vegetables, are also sliced generously to make the dish even more satisfying.