Neapolitan meets Japanese in an immaculate atmosphere. Most of the staff is Japanese, including the entertaining and informative Masashi Yamashita. Chef Luigi Ottaiano hails from the Naples area and cuisine is decidedly creative Italian. The regular menu features mostly fish: smoked tuna and salmon, or shrimp imperial, or duck foie gras with wild greens, walnuts and raspberry vinagrette (€16-19). Soups run €12-16 for fish soup “my way” or hearty winter vegetable soup. Primo might be risotto with quail and artichokes, or chestnut taglierini with a sauce of wild boar, mushrooms, and pecorino di fossa. Venison is glazed with a juniper and thyme sauce or oven roasted fish. Or go for the four-course dinner of fish (€60) or meat (€58), let Yamashita suggest the wines. Thetortino al pistacchio looks divine, but Ottaiano does creative spins on tiramisu or chocolate mousse with coffee cream plus homemade ice creams (€12-15).
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