Fiorita

Owner-chef Takashi Tamura, a Niigata native who trained at famous Italian restaurants in Tokyo, showcases his skills here. Wanting to share the appeal of the Niigata where he was born and raised, he uses carefully selected ingredients such as seasonal vegetables sourced directly from farms in the prefecture, as well as rare local products like Tsumari Pork and Niigata Wagyu. You can enjoy “Niigata local Italian,” a fusion of Niigata food culture and Italian cuisine.

Both lunch and dinner are served exclusively as courses packed with seasonal ingredients. For dinner, there are three courses: 6,600 yen, 11,000 yen, and 13,200 yen. The top recommendation is the 13,200-yen omakase course, whose contents change depending on the day’s ingredients.
For lunch, in addition to a course that includes two appetizers, pasta, a main dish, dessert, cafe, and bread, they also offer a simple “Pasta Lunch” with pasta, bread, and a drink.

There is also a wide selection of wines, so it’s worth asking the chef for recommendations and enjoying a pairing with your meal. In addition to beer and highballs, they also offer house-made non-alcoholic cocktails and soft drinks.