クッチーナ　イタリアーナ　アリア　六本木　(ARIA)

Sea bream carpaccio marinated in kelp, served with homemade semi-dried tomatoes and fish sauce jelly

1480 yen(税込)

A beautifully presented fish sauce jelly that brings out the flavor of homemade semi-dried tomatoes with a perfect balance of sourness and sweetness and red sea bream.The addition of pickled radish and salsa verde sauce allows you to enjoy a variety of flavors.

Benifuji salmon, salmon roe and avocado bruschetta 1piece

¥ 780(税込)

Horse meat and sea urchin tartare

1480 yen(税込)

Piedmont local cuisine arranged in ARIA style.

Burrata cheese and seasonal fruit caprese

1580 yen(税込)

Caprese made with burrata cheese and seasonal fruits.

Insalata di Trippa

1280 yen(税込)

The crispness of deep-fried tripe, the crunchy texture of lentils, and the crispness of leafy vegetables make this dish a dish you can enjoy over and over again. Served as a refreshing salad with a vinegar-based seasoning.

Homemade Italian sausage made from Kagoshima black pork

1280 yen(税込)

Authentic sausage made from Kagoshima black pork.160g volume

Polenta fritto with picante salami and truffle cream cheese dip

880 yen(税込)

Sweet potato gnocchi with platinum pork and black maitake mushroom cream sauce

1580 yen(税込)

This dish uses homemade gnocchi made with sweet potato, and this time the flavor of deep-fried black maitake mushrooms in a creamy sauce and the ragout from the platinum pork combine to create a dish that blends the sweetness of the sweet potato into a cohesive whole.

Peposo al Forno

¥ 1080(税込)

We also recommend adding eggs to the Tuscan dish peposo (beef stewed in black pepper), baking it in the oven, and serving it with an extra baguette along with a special sauce.

Classic Caesar Salad with Iberian Bacon

1380 yen(税込)

Caesar salad topped with grilled Iberian bacon.

Matured Red Sea Bream and Dried Boar Roe Aglio e Olio

1680 yen(税込)

ARIA's only aged fish pasta.Aromas of fish, herbs and olive oil.

Carbonara with black truffles and Iberian bacon

1880 yen(税込)

Accented with flavorful black truffles.A rich and tasty carbonara.

Homemade Bolognese sauce and pearl mozzarella

1780 yen(税込)

Homemade bolognese with lots of meaty flavor.

Sea urchin and salmon roe in cream sauce

1980 yen(税込)

Add cherry tomatoes to the rich sea urchin for an even richer flavor

Snow crab and ricotta cheese in tomato sauce

1680 yen(税込)

Sardines and fennel in Sicilian tapenade sauce

1680 yen(税込)

A Sicilian pasta dish made with sardines and fennel, with a tapnade sauce added

Porcini and mushroom ravioli with sage butter sauce

1980 yen(税込)

This stuffed pasta originates from the Genoa region of Italy. The rich sauce is made with butter, sage, and porcini mushrooms, and several types of mushrooms make for a delicious autumn pasta.

Tottori Prefecture Honshu Venison Braised in Red Wine [Pasta Fresca Romana]

2080 yen(税込)

Venison shank meat is simmered in red wine until tender, creating a sauce that brings out the meat's natural flavor. Paired with extra-thick pasta "Romana," this dish is a satisfying meal.

Today's fresh fish delivered directly from Toyosu Market ~Aquapazza~

2480 yen(税込)

We use fresh seasonal fish in the familiar Italian dish of acqua pazza, and also add fish sauce and homemade semi-dried tomatoes to create a dish packed with the delicious flavors of seafood.

Tender beef skirt steak

2680 yen(税込)

Goes great with red wine.Enjoy the tender meat.

Bistecca made with A5 rank Saga beef

3980 yen(税込)

Made with the luxurious inner thigh of A5-ranked Japanese Black Beef Saga Beef. Enjoy with your favorite condiments.

Milanese-style cutlet made with Yonezawa pork from Yamagata Prefecture - Cotoletta alla Milanese

2580 yen(税込)

Milanese style, Yonezawa pork, which gives off a rich, sweet fat flavour, is fried in butter.Served with checca sauce and arugula salad for a simple flavor.

Tiramisu and homemade mascarpone gelato

980 yen(税込)

Panna cotta with macedonia

980 yen(税込)

Montebianco Italian Mont Blanc

980 yen(税込)

Monte Bianco means "white mountain" in Italian. This dessert is named after the highest mountain on the border between Italy and France. It is made with biscuit dough and chestnut paste, and whipped cream to represent the snow that has fallen on the mountain range.