FOOD | Calore

Antipasto
- Shonan chestnut and rice mousse, bresaola, roasted matsutake mushroom, wagyu beef oil, roasted green tea powder
  1800 yen(税込)
  A smooth chestnut and rice mousse is combined with beef ham bresaola and matsutake mushrooms sautéed in Wagyu beef oil, and flavored with roasted green tea powder.
  1/10
  Shonan chestnut and rice mousse, bresaola, roasted matsutake mushroom, wagyu beef oil, roasted green tea powder
  1800 yen(税込)
  A smooth chestnut and rice mousse is combined with beef ham bresaola and matsutake mushrooms sautéed in Wagyu beef oil, and flavored with roasted green tea powder.
- Iwate Prefecture saury, 1-year-aged saury soy sauce, pickled persimmon and autumn eggplant
  1700 yen(税込)
  The skin of seasonal saury is coated with saury soy sauce that has been aged for a year and then grilled.Enjoy it with sweet and sour bun and autumn eggplant.
  1/10
  Iwate Prefecture saury, 1-year-aged saury soy sauce, pickled persimmon and autumn eggplant
  1700 yen(税込)
  The skin of seasonal saury is coated with saury soy sauce that has been aged for a year and then grilled.Enjoy it with sweet and sour bun and autumn eggplant.
- Nitta Farm mozzarella, Hokkaido scallops, Unshu mandarin oranges, roselle salt, Okayama Prefecture roselle sauce
  1800 yen(税込)
  Hokkaido Nitta Farm mozzarella is combined with Hokkaido scallops and Satsuma greens.To bring the dish together, the roselle is used in the sauce and salt, creating a refreshing dish.
  1/10
  Nitta Farm mozzarella, Hokkaido scallops, Unshu mandarin oranges, roselle salt, Okayama Prefecture roselle sauce
  1800 yen(税込)
  Hokkaido Nitta Farm mozzarella is combined with Hokkaido scallops and Satsuma greens.To bring the dish together, the roselle is used in the sauce and salt, creating a refreshing dish.
- Grapewood-smoked beef heart carpaccio with carbonated grape red wine sauce
  1700 yen(税込)
  Slowly cooked beef heart smoked over grapewood.Enjoy with fizzy carbonated grapes and red wine sauce.
  1/10
  Grapewood-smoked beef heart carpaccio with carbonated grape red wine sauce
  1700 yen(税込)
  Slowly cooked beef heart smoked over grapewood.Enjoy with fizzy carbonated grapes and red wine sauce.
- Assortment of appetizers
  2000 yen(税込)
  For example, Finocchiona salami, steamed whelks in white wine, mortadella sausage, basil-flavored vegetable stew, oef mayonnaise cream cheese with miso, marinated octopus and olives
  1/10
  Assortment of appetizers
  2000 yen(税込)
  For example, Finocchiona salami, steamed whelks in white wine, mortadella sausage, basil-flavored vegetable stew, oef mayonnaise cream cheese with miso, marinated octopus and olives
- Braised mussels, clams, and razor clams in a saffron, shellfish, and harissa soup
  2000 yen(税込)
  Seasonal shellfish stewed in a spicy sauce with shellfish stock, saffron and harissa.You can have as much bread as you like, so please enjoy your soup with bread.
  1/10
  Braised mussels, clams, and razor clams in a saffron, shellfish, and harissa soup
  2000 yen(税込)
  Seasonal shellfish stewed in a spicy sauce with shellfish stock, saffron and harissa.You can have as much bread as you like, so please enjoy your soup with bread.
- Iyobijin Gratin, Yam Bechamel Sauce, Fontina Cheese
  1800 yen(税込)
  Iyobijin taro, a taro from Ehime Prefecture, is steamed and made into a gratin with wild yam bechamel sauce and fontina cheese, which has a rich, nutty flavor and a honey-like sweetness.
  1/10
  Iyobijin Gratin, Yam Bechamel Sauce, Fontina Cheese
  1800 yen(税込)
  Iyobijin taro, a taro from Ehime Prefecture, is steamed and made into a gratin with wild yam bechamel sauce and fontina cheese, which has a rich, nutty flavor and a honey-like sweetness.
- Polpettini pumpkin seeds from eastern Akita Prefecture, butternut squash with yogurt and cumin paste
  1900 yen(税込)
  Meat from Akita prefecture is made into polpettini and combined with a paste made from butternut squash, yogurt and cumin.
  1/10
  Polpettini pumpkin seeds from eastern Akita Prefecture, butternut squash with yogurt and cumin paste
  1900 yen(税込)
  Meat from Akita prefecture is made into polpettini and combined with a paste made from butternut squash, yogurt and cumin.
- Hokkaido autumn salmon lotus root mochi, lotus root with celery and yuzu miso puree, grilled on a magnolia leaf
  1800 yen(税込)
  Roasted Hokkaido autumn salmon paired with lotus root mochi.Enjoy it with lotus root infused with the aroma of magnolia leaves and yuzu miso puree.
  1/10
  Hokkaido autumn salmon lotus root mochi, lotus root with celery and yuzu miso puree, grilled on a magnolia leaf
  1800 yen(税込)
  Roasted Hokkaido autumn salmon paired with lotus root mochi.Enjoy it with lotus root infused with the aroma of magnolia leaves and yuzu miso puree.
pasta
- Straw-grilled Niigata Prefecture eight-colored shiitake mushrooms, ginkgo nuts and chrysanthemum flowers, mushroom paste risotto
  1900 yen(税込)
  The thick, fleshy eight-color shiitake mushrooms are grilled over straw to bring out their fragrant aroma, and then topped off with mushroom paste, ginkgo nuts, and chrysanthemum flowers to create an autumnal risotto.
  1/10
  Straw-grilled Niigata Prefecture eight-colored shiitake mushrooms, ginkgo nuts and chrysanthemum flowers, mushroom paste risotto
  1900 yen(税込)
  The thick, fleshy eight-color shiitake mushrooms are grilled over straw to bring out their fragrant aroma, and then topped off with mushroom paste, ginkgo nuts, and chrysanthemum flowers to create an autumnal risotto.
- Akashi octopus, squid liver, endive, fermented chili pepper, green lemon, bottarga
  1800 yen(税込)
  The savory Akashi octopus is made into a ragout with fish liver and bitter endive, and combined with fermented mustard, green lemon, and bottarga.Spaghetti will be available.
  1/10
  Akashi octopus, squid liver, endive, fermented chili pepper, green lemon, bottarga
  1800 yen(税込)
  The savory Akashi octopus is made into a ragout with fish liver and bitter endive, and combined with fermented mustard, green lemon, and bottarga.Spaghetti will be available.
- Saga beef bolognese with handmade tagliatelle
  1800 yen(税込)
  Calore's signature dish is Saga beef bolognese.
  1/10
  Saga beef bolognese with handmade tagliatelle
  1800 yen(税込)
  Calore's signature dish is Saga beef bolognese.
- Baby blackthroat seaperch and homemade dried tomato and chrysanthemum pesto cream Fujiate
  2000 yen(税込)
  The sauce is made from the stock and flesh of baby blackthroat seaperch, and is combined with garland chrysanthemum pesto cream and dried tomatoes packed with flavor.Fugiate is a spiral-shaped Sicilian pasta.
  1/10
  Baby blackthroat seaperch and homemade dried tomato and chrysanthemum pesto cream Fujiate
  2000 yen(税込)
  The sauce is made from the stock and flesh of baby blackthroat seaperch, and is combined with garland chrysanthemum pesto cream and dried tomatoes packed with flavor.Fugiate is a spiral-shaped Sicilian pasta.
- Ezo venison, porcini mushrooms, peanut-stuffed ravioli, shredded burdock root, butter sauce
  2000 yen(税込)
  Ravioli wrapped around a ladder of Hokkaido venison, porcini mushrooms, and peanuts.Combined with shredded burdock root and finished with a simple butter sauce.
  1/10
  Ezo venison, porcini mushrooms, peanut-stuffed ravioli, shredded burdock root, butter sauce
  2000 yen(税込)
  Ravioli wrapped around a ladder of Hokkaido venison, porcini mushrooms, and peanuts.Combined with shredded burdock root and finished with a simple butter sauce.
second piatto
- A5 rank Saga beef roast with fond de veau and mushroom sauce and croccante
  4000 yen(税込)
  This is our signature menu item.A5 Wagyu beef roasted at low temperature.Enjoy with fond de veau, mushroom sauce and crispy beetroot salt.
  1/10
  A5 rank Saga beef roast with fond de veau and mushroom sauce and croccante
  4000 yen(税込)
  This is our signature menu item.A5 Wagyu beef roasted at low temperature.Enjoy with fond de veau, mushroom sauce and crispy beetroot salt.
- Today's game
  ask
  Gibier meat shipped directly from the farm.We have deer, wild boar, etc. available, so please ask our staff for details.
  1/10
  Today's game
  ask
  Gibier meat shipped directly from the farm.We have deer, wild boar, etc. available, so please ask our staff for details.
- Assorted carefully selected beef and game
  4200 yen(税込)
  It's a meat platter.Please ask the staff for details.
  1/10
  Assorted carefully selected beef and game
  4200 yen(税込)
  It's a meat platter.Please ask the staff for details.
Dolce
- Calore
  ¥ 650(税込)
  This dolce means "heat," which is also the meaning of the store's name.The chocolate bowl contains mascarpone, espresso jelly, amaretti, and walnuts.Once the fire is out, serve.
  1/10
  Calore
  ¥ 650(税込)
  This dolce means "heat," which is also the meaning of the store's name.The chocolate bowl contains mascarpone, espresso jelly, amaretti, and walnuts.Once the fire is out, serve.
- Kouma Farm Beni Haruka sweet potato and homemade vanilla gelato
  ¥ 650(税込)
  We made sweet potatoes using the high-sugar Beni Haruka from Kouma Farm in Narita City, Chiba Prefecture.Enjoy it with our homemade vanilla-scented gelato.
  1/10
  Kouma Farm Beni Haruka sweet potato and homemade vanilla gelato
  ¥ 650(税込)
  We made sweet potatoes using the high-sugar Beni Haruka from Kouma Farm in Narita City, Chiba Prefecture.Enjoy it with our homemade vanilla-scented gelato.
- Cinnamon caramel panna cotta, apple sauce, dried apples
  ¥ 650(税込)
  This panna cotta is flavored with bitter caramel and cinnamon.Served with sweet and sour apple sauce and dried apples.
  1/10
  Cinnamon caramel panna cotta, apple sauce, dried apples
  ¥ 650(税込)
  This panna cotta is flavored with bitter caramel and cinnamon.Served with sweet and sour apple sauce and dried apples.
- Fig Baba Pomegranate Walnut
  ¥ 650(税込)
  Baba, a traditional Neapolitan pastry made with fig and rum syrup, is combined with pomegranate and walnuts.
  1/10
  Fig Baba Pomegranate Walnut
  ¥ 650(税込)
  Baba, a traditional Neapolitan pastry made with fig and rum syrup, is combined with pomegranate and walnuts.

Antipasto

Shonan chestnut and rice mousse, bresaola, roasted matsutake mushroom, wagyu beef oil, roasted green tea powder

Iwate Prefecture saury, 1-year-aged saury soy sauce, pickled persimmon and autumn eggplant

Nitta Farm mozzarella, Hokkaido scallops, Unshu mandarin oranges, roselle salt, Okayama Prefecture roselle sauce

Grapewood-smoked beef heart carpaccio with carbonated grape red wine sauce

Assortment of appetizers

Braised mussels, clams, and razor clams in a saffron, shellfish, and harissa soup

Iyobijin Gratin, Yam Bechamel Sauce, Fontina Cheese

Polpettini pumpkin seeds from eastern Akita Prefecture, butternut squash with yogurt and cumin paste

Hokkaido autumn salmon lotus root mochi, lotus root with celery and yuzu miso puree, grilled on a magnolia leaf

pasta

Straw-grilled Niigata Prefecture eight-colored shiitake mushrooms, ginkgo nuts and chrysanthemum flowers, mushroom paste risotto

Akashi octopus, squid liver, endive, fermented chili pepper, green lemon, bottarga

Saga beef bolognese with handmade tagliatelle

Baby blackthroat seaperch and homemade dried tomato and chrysanthemum pesto cream Fujiate

Ezo venison, porcini mushrooms, peanut-stuffed ravioli, shredded burdock root, butter sauce

second piatto

A5 rank Saga beef roast with fond de veau and mushroom sauce and croccante

Today's game

Assorted carefully selected beef and game

Dolce

Calore

Kouma Farm Beni Haruka sweet potato and homemade vanilla gelato

Cinnamon caramel panna cotta, apple sauce, dried apples

Fig Baba Pomegranate Walnut