il cuore Shibuya

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• Italian anchovies and edamame with dried sardines and sansho pepper

  1180 yen(税込)

  Uses the original anchovies from "Anchovy Maestro".We carefully extract only the core of the delicious flavor from high-quality anchovies caught in the Gulf of Tacti in Sicily.We combined it with peperoncino and roasted edamame beans until fragrant.Simple yet with a lingering flavor.These edamame beans are perfect for adults and go well with alcohol.

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  Italian anchovies and edamame with dried sardines and sansho pepper

  1180 yen(税込)

  Uses the original anchovies from "Anchovy Maestro".We carefully extract only the core of the delicious flavor from high-quality anchovies caught in the Gulf of Tacti in Sicily.We combined it with peperoncino and roasted edamame beans until fragrant.Simple yet with a lingering flavor.These edamame beans are perfect for adults and go well with alcohol.

• Il Cuore's pickled dish

  980 yen(税込)

  It is dressed with a special three-vinegar dressing that has been a favorite at our Florence flagship store for many years.Enjoy the refreshing taste of seasonal ingredients and the gentle, lingering finish created by the light acidity.

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  Il Cuore's pickled dish

  980 yen(税込)

  It is dressed with a special three-vinegar dressing that has been a favorite at our Florence flagship store for many years.Enjoy the refreshing taste of seasonal ingredients and the gentle, lingering finish created by the light acidity.

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  Smoked pickled radish and mascarpone cheese from Northern Italy

  980 yen(税込)

  We've combined the deep smoky aroma of Iburigakko (smoked pickled radish) from Akita Prefecture with high-quality mascarpone cheese carefully made in Northern Italy.The powerful smoky aroma is gently enveloped by the soft sweetness and richness of mascarpone, bringing roundness and a lingering finish to the flavor.The finishing touches are a sprinkle of mineral-rich Sicilian rock salt and a drizzle of fragrant olive oil.This dish is a quiet fusion of the unique cultures of Japan and Italy.

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  Smoked pickled radish and mascarpone cheese from Northern Italy

  980 yen(税込)

  We've combined the deep smoky aroma of Iburigakko (smoked pickled radish) from Akita Prefecture with high-quality mascarpone cheese carefully made in Northern Italy.The powerful smoky aroma is gently enveloped by the soft sweetness and richness of mascarpone, bringing roundness and a lingering finish to the flavor.The finishing touches are a sprinkle of mineral-rich Sicilian rock salt and a drizzle of fragrant olive oil.This dish is a quiet fusion of the unique cultures of Japan and Italy.

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  A Japanese-style seasonal salad inspired by the "Medici family" salad.

  1380 yen(税込)

  A Japanese-style seasonal salad inspired by the "Medici family" salad. This salad was inspired by the salad named after the prestigious "Medici family," who built the Florentine Renaissance.We've created a slightly luxurious Japanese-style salad by layering seasonal ingredients to enjoy the depth of flavor and texture.Enjoy it with Il Cuore's special dressing, which features yuzu and sansho pepper, and is made with high-quality balsamic vinegar from Modena.

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  A Japanese-style seasonal salad inspired by the "Medici family" salad.

  1380 yen(税込)

  A Japanese-style seasonal salad inspired by the "Medici family" salad. This salad was inspired by the salad named after the prestigious "Medici family," who built the Florentine Renaissance.We've created a slightly luxurious Japanese-style salad by layering seasonal ingredients to enjoy the depth of flavor and texture.Enjoy it with Il Cuore's special dressing, which features yuzu and sansho pepper, and is made with high-quality balsamic vinegar from Modena.

• 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.

  950 yen(税込)

  Warm tofu served with Kyoto-style dried sardines and sansho pepper.

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  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.

  950 yen(税込)

  Warm tofu served with Kyoto-style dried sardines and sansho pepper.

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  Minami-style Japanese Croquettes - with a daily changing Italian wine-based sauce -

  1580 yen(税込)

  This dish is based on "Mamma's Croquettes," a favorite since childhood, and incorporates techniques honed in Italy to bring out the best flavors of the ingredients.The sauce, made with Italian scamorza and Parmigiano cheeses and a selected Italian wine of the day, adds depth to the flavor, reminiscent of a Renaissance city.

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  Minami-style Japanese Croquettes - with a daily changing Italian wine-based sauce -

  1580 yen(税込)

  This dish is based on "Mamma's Croquettes," a favorite since childhood, and incorporates techniques honed in Italy to bring out the best flavors of the ingredients.The sauce, made with Italian scamorza and Parmigiano cheeses and a selected Italian wine of the day, adds depth to the flavor, reminiscent of a Renaissance city.

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  Spiedini Oden

  1680 yen(税込)

  A dish inspired by the Italian skewer dish, Spiedini.Lightness, local character, and a focus on materials.I reconstructed that philosophy using Japan's dashi (broth) culture.The broth, made with Japanese sake and Italian wine, is served in a teacup.

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  Spiedini Oden

  1680 yen(税込)

  A dish inspired by the Italian skewer dish, Spiedini.Lightness, local character, and a focus on materials.I reconstructed that philosophy using Japan's dashi (broth) culture.The broth, made with Japanese sake and Italian wine, is served in a teacup.

• Udon noodles with Hokkaido kelp broth and braised pork belly from Kamui pork.

  1480 yen(税込)

  "A finishing dish featuring a layered broth of kelp and bonito flakes, infused with the delicious flavor of Kamui pork."To ensure you enjoy the noodles with an al dente texture, we pour the finishing broth over them in front of you."

  1/10

  Udon noodles with Hokkaido kelp broth and braised pork belly from Kamui pork.

  1480 yen(税込)

  "A finishing dish featuring a layered broth of kelp and bonito flakes, infused with the delicious flavor of Kamui pork."To ensure you enjoy the noodles with an al dente texture, we pour the finishing broth over them in front of you."

• Florentine-style deep-fried chicken (Mio Chicken) with Parmigiano-Reggiano cheese (4 pieces)

  1380 yen(税込)

  We chose 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.

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  Florentine-style deep-fried chicken (Mio Chicken) with Parmigiano-Reggiano cheese (4 pieces)

  1380 yen(税込)

  We chose 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.

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  Braised sea bream with Kajita soy sauce, Okinawan black honey, and balsamic vinegar.

  1850 yen(税込)

  This simmered dish, typical of ilcuore, combines the deep umami of double-fermented soy sauce with the sweetness and acidity of Modena balsamic vinegar.

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  Braised sea bream with Kajita soy sauce, Okinawan black honey, and balsamic vinegar.

  1850 yen(税込)

  This simmered dish, typical of ilcuore, combines the deep umami of double-fermented soy sauce with the sweetness and acidity of Modena balsamic vinegar.

• Selected A5-grade marbled sirloin Wagyu beef, 100g

  5800 yen(税込)

  Using Florentine techniques that combine passion and delicacy, we carefully bring out the best in each ingredient.Enjoy three different flavors: Kajita's double-fermented soy sauce, Sicilian mineral rock salt, and the chef's special miso.

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  Selected A5-grade marbled sirloin Wagyu beef, 100g

  5800 yen(税込)

  Using Florentine techniques that combine passion and delicacy, we carefully bring out the best in each ingredient.Enjoy three different flavors: Kajita's double-fermented soy sauce, Sicilian mineral rock salt, and the chef's special miso.

• A three-kind assortment of pickles from Kyoto Kawakatsu Sohonten

  1280 yen(税込)

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  A three-kind assortment of pickles from Kyoto Kawakatsu Sohonten

  1280 yen(税込)

• Saikyo miso burdock

  ¥ 690(税込)

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  Saikyo miso burdock

  ¥ 690(税込)

• Bamboo shoot shower

  ¥ 690(税込)

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  Bamboo shoot shower

  ¥ 690(税込)

• Lightly pickled Senryo eggplant

  ¥ 770(税込)

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  Lightly pickled Senryo eggplant

  ¥ 770(税込)

• Uonuma-grown white rice + Kajita Shoten miso soup + Kyoto pickles

  1100 yen(税込)

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  Uonuma-grown white rice + Kajita Shoten miso soup + Kyoto pickles

  1100 yen(税込)