OUR STORY｜FARO

CORZETTI GENOVESE: GASTRONOMY

Genovese sauce with stamped pasta and shrimp

ZUPPA INGLESE: GASTRONOMY

A traditional dessert made by nuns in italy that combines the aroma of liqueur and peaches

CARPIONE: GASTRONOMY

A dish of marinated red onions combined with seasonal fish

MACCHERONCINI WITH CAVIA: GASTRONOMY

A slightly sour and rich sauce with the saltiness of caviar

CACCIUCCO: GASTRONOMY

Tuscan-style bouillabaisee with fish and crustacean broth

WHELK AND CUCUMBER SALAD: GASTRONOMY

Whelk salad with refreshing marinated cucumber and whelk river sauce

EGGPLANT MOUSSAKA: VEGAN

Vegan bolognese combined with moussaka between grilled eggplant

ASPARAGUS PANNACOTTA: VEGAN

Pannacotta made with soy milk and asparagus,topped with fresh asparagus

IWAGAKI OYSTER TAGLIOLINI: GASTRONOMY

Add iwagaki oyster paste to the sauce and finish with oyster confit and oyster leaf

SMOKED DUCK HAM: GASTRONOMY

Combination of cured duck ham, parmigiano cheese and marinated watermelon

MOZZARELLA IN CAROZZA: GASTRONOMY

Deep-fried bread with anchovies and mozzarella cheese

VEAL SALTIMBOCCA: GASTRONOMY

Roasted veal wrapped in prosciutto with sage

GRAZING COW'S MILK AND ROSE AND STRAWBERRY: GASTRONOMY

Milk from pasture-raised cows,organic roses and strawberries

CHARCOAL CRISPY GRILLED TILEFISH: GASTRONOMY

The scales are grilled to perfection and the sauce is made from fish stock

TIRAMISU: CLASSICO

Playful modern tiramisu

RISOTTO WITH SCAMPI SHRIMP: CLASSICO

A fragrant risotto with scampi, served in a rich shrimps broth

ROASTED LAMB WITH COPONATA: CLASSICO

Roasted lamb chops flavored with herbs, served with early summer vegetables caponata

SEA URCHIN TAGLIOLINI: CLASSICO

Rich, aromatic fresh sea urchin in a savory spicy garlic sauce

TOSA AKAUSHI BEEF CARPACCIO: CLASSICO

A classic appetizer, tasty japanese beef and rich flavor parmasan cheese

SEASONAL VEGETABLES AND BAGNA CAUDA SAUCE: CLASSICO

Seasonal vegetables with peanut flavored bagna cauda sauce

ROASTED LOTUS ROOT WITH COLORFUL VEGETABLES: VEGAN

Long time roested lotus root stuffed with several different sauces and colorful vegetables powder

AMALFI STYLE LEMON CAKE: PRIMAVERA

The Amalfi lemons served in various shepes texture and flavors, almond ice cream and mimosa flavored sauce

KOCHI PREFECTURE TOSA RED BEEF AND SEASONAL VEGETABLE: PRIMAVERA

Unique sweetness and flavor "Tosa Akaushi" beef, accompanied with white asparagus and wild vegetables

POACHED LOBSTER AND FREGOLA IN A RICH BROTH: PRIMAVERA

Boiled lobster and rice grain like pasta (Fregola), americaine sauce

MACCHERONCINI WITH GREEN ASPARAGUS, HOMEMADE MULLE ROE.: PRIMAVERA

Hand rolled thin noodles with asparagus sauce on top shaved homemade mulle roe

RAW HAM AND FRIED BREAD, GREEN ASPARAGUS CREAM.: PRIMAVERA

Freshly fried bread and long-term cured ham, green asparagus and vegetables broth

ROASTED BEEF SIRLOIN ,BRUSSELS SPROUTS AND TOPINAMBUR: GASTRONOMY

A combined flavor of Japanese beef, with pf mulberry seeds sauce and sweetness of topinanbur

POLCEVERASCA CORZETTI, SURF CLAMS AND BASIL SAUCE: GASTRONOMY

A pasta with a very unique texture with charcoal-grilled surf clams and basil sauce

ROASTED BEEF SIRLOIN WITH FRESH TOMATO AND BLACK TRUFFLE: CLASSICO

Grilled beef tagliata style, balsamic vinegar sauce and black truffle

FRESH FISH WRAPPED WITH CHERRY BLOSSOM PETALS AND BOMBOO LEAVES: CLASSICO

Fish of the day baked with the fregrabce of cherry blossom petals and bamboo leaves, with wild vegetables

SQUID INK RISOTTO WITH HOMEMADE BOTTARGA: CLASSICO

Squid-ink risotto and charcoal-grilled homemade bottarga

WHITE ASPARAGUS AND SCRAMBLED EGGS.: PRIMAVERA

Boiled white asparagus mixed with parmesan cheese and sliced fresh asparagus to finish

TAGLIOLINI, HORSEHAIR CRAB SAUCE: CLASSICO

Handmade tariolini, horsehair crab meat sauce

CARPACCIO, FERMENTED GREEN TOMATO AND CAVIAR: CLASSICO

Fresh fish carpaccio, with fermented green tomatoes and caviar

GNOCCO FRITTO AND COLONNATA LARD: GASTRONOMY

Bread fried with lard and topped with thinly sliced colonnata lard

YAMATO-TOUKI GNOCCHI: VEGAN

Gnocchi made with potatoes and Japanese anselika herb, root celery sauce

SAUTED DAIKON TERRINE, VEGETABLE DEMI-GLACE SAUCE: VEGAN

A delocious radish terrine and sliced marinated radish arranged colorfully and served with a rich vegetables demi-glace sauce

CONFIT EGG, CHEESE SAUCE: GASTRONOMY

Egg york confit, covered with a milk sheet and rich cheese sauce, with white truffles on top (From THE WHITE TRUFFLE COURSE)

GRILLED BEEF, BLACK GARLIC PUREE AND CHERRY SAUCE: GASTRONOMY

Charcoal-grilled Japanese beef served with a cherry sauce and black garlic puree

TAGLIATELLE PORCINI (OCTOBER EDITION PORCINI COURSE): PORCINI MENU

The pasta and the sauce all made with fresh porcini, a full flavor Itarian dish

DRIED COD FISH AND PAPRIKA MILLE-FEUILLE: GASTRONOMY

Crispy sliced cod fish mille-feuille, filled with chrabroiled paprika sauce

MELON AND MA-GAO PEPPER: GASTRONOMY

Melon and verbena combine to create a dessert that will remind you that summer is here

ALMOND SHERBET WITH A HINT OF SHISO: VEGAN

Fragrant almond sherbet in a kudzu-like jelly, with a finishing touch of fermented shiso sauce

DEEP FRIED CORN ROMESCO SAUCE: VEGAN

Deep fried corn and chickpeas with a spicy paprika flavor

LEMON LASAGNETTE, CLAM SAUCE: GASTRONOMY

Wide noodles kneaded with lemon, clam broth and shiode wild herb

FLAVOR SALAD: GASTRONOMY

Boiled shellfish served with vegetables prepared with different flavors

MEMORIES OF CHERRY BLOSSOMS: GASTRONOMY

Enjoy this spring limited dessert of strawberry sherbet with yoshino kuzu jerry

MARINATED AND SAUTED SPANISH MACKEREL, GYŌJA GARLIC AND ALMOND: GASTRONOMY

A special dish of fragrant Spanish mackerel with a scent of basil and gyōja garic

GREEN ASPARAGUS, ALMOND SAUCE AND POMELO: VEGAN

Green asparagus covered with sicilian almond sauce and shredded pomelo

RAPA BROSSOMS TROFIE PASTA, GENOVESE SAUCE: GASTRONOMY

Hand made short type twisted pasta, rapa blossoms, dried mullet roe, genovese sauce

BEEF TONGUE AND SPRING VEGETABLES SALAD: GASTRONOMY

BEEF TONGUE CUT INTO SMALL SQUARES AND SERVED WITH SPRING WILD VEGETABLES, SEASONED WITH ITARIAN PARSLEY

COD FISH WHEY AND ALMONDS: GASTRONOMY

COD FISH COOKED IN A LOW TEMPERATURE,UNDERNEATH DRY COD FISH MOUSSE,WHEY AND ALMOND SAUCE.

TAGLIOLINI WITH ANGELICA HERB AND OCTOPUS RAGU: GASTRONOMY

TAGLIOLINI KNEADED WITH CHLORELLA,MINCHED OCTOPUS RAGU SAUCE AND ANGELICA HERB PESTO.

WHITE ASPARAGUS REFRESHING YOGURT SAUCE: GASTRONOMY

WHITE ASPARAGUS SERVED WITH PISTACHIO AND EGG YOLK POWDER.YOGURT SAUCE AND CAVIAR.

SEAWEED AND YAM POTATOES: Vegan

FRIED YAM POTATOES AND SEAWEED DUMPLING,SERVED WITH A RICH SOUP OF FERMENTED TOMATO.

WATER ON THE ROCK: GASTRONOMY

IT LOOK CLEAR AND SO DOES ITS TASTE,HOWEVER IN YOUR MOUTH A SCENT OF ROSE WILL SPREAD CREATING AN OVER WHELMING SENSATION.

HONEY DESSERT: GASTRONOMY

This deseert made with Rare Japanese honeybees, you’ll taste different textures and shapes.Served with mild sour yogurt.

HASSUN: GASTRONOMY

Eight kinds of appetizers on the of Japanese traditional plates “KUMIKO”.You’ll enjoy them not only with your mouth but also with your eyes.

EZO VENISON TAGLIATA: GASTRONOMY

Roast Japanese“EZO”venison with wild grape＆black currant flavor sauce and herbs marinated apples bites.

SHIROISHI LOTUS ROOT RAVIOLI: Vegan

Lotus roots and ARIAKE seaweed ravioli,brings the scent of ocean.Served with YUZU citrus flavored vegetable soup.

DEEP FRIED STUFFED SHIITAKE MUSHROOM: Vegan

Shiitake mushroom stuffed with ginger and mushroom.Herb and soy milk sauce.

VEGAN BOLOGNESE TAGLIATELLE: Vegan

Amazing Bolognese sauce made with flavorful mushrooms and freeze-dried TOFU with home made tagliatelle.

EEL CARPIONE: STORY

Semolina floured conger eel fritter on marinade red onions , refreshing scented form on top.

BOILED SPINY LOBSTER BISQUE SAUCE: GASTRONOMY

Boiled Japanese Lobster with shrimp bisque and paprika sauce.Enjoy green onion and herb scent.

VEGAN CHEESE: Vegan

Home made unique vegan cheese made with cashew nuts. Wide variety of them are available.

Chickpeas and chestnuts montblanc: HISTORY OF KOTARO NODA

A montblanc appetizer with all the natural flavor of chickpeas and chestnuts.

Ravioli filled with cod fish and white beans: HISTORY OF KOTARO NODA

Two fillings wrapped separately and enclosed in one Raviolo

Ox-tail Roma style: HISTORY OF KOTARO NODA

A traditional Roman recipe rearranged in a light and refreshing style.

Zucchini Carpaccio: Vegan

Kelp flavored marinated zucchini with small bits of pink grapefruits.

Moroheiya panna cotta: Vegan

Moroheiya(Mallow leaf) and soymilk panna cotta.Dadacha beans and tomato water.

Mushroom and Yamato-toki tagliolini: Vegan

Home made tagliolini, assorted Japanese mushrooms and angelica herb from Nara prefecture.

Potates Spaghetti: Gastronomy

Chef speciality dish,which won 1st prize at an international competition.

Tagliatelle with paprika and squid: Gastronomy

Home-made tagliatelle paprika sauce,the squid are also in length like the pasta.

Blue Risotto: Gastronomy

Ths particular dish was born from a hint from Picasso`Blue Period'.

FLOWER TART: petit fours

A petit four born from various flowers and herbs grew in the Japanese countryside ( Nara prefecture, Yamaguchi farm)

Assorted appetizers vegan style: Vegan

A varity of dishes for our vegan lunch course.

Canneloni filled with Snap peas: Vegan

Fresh snap peas wrapped with a thin layer of pasta and cashew nuts cream.

Ravioli YAMATO-TOKI: Vegan

This ravioli are served with emerald green sauce made with japanese herbs.

RICE DESSERT: VEGAN

It’s a vegan and gluten free rice dessert.

Prismatic colors Slow cooked egg: Gastronomy

Slow cooked egg that changes colors with the same principles as hydrangea flowers do!!

Tortelli stuffed with shrimp: Gastronomy

Tortelli filled with shrimps,prawns bisque sauce.

Fish of the day, Zuppa di pesce style: Gastronomy

Using only daily delivered best fresh fish,serves in a light fish soup.

Roasted beef with charcoal-grilled vegitables: Gastronomy

A delicious japanese beef,sauted and served with seasonal charcoalｰgrilled vegitables.

Kaoru Amano: APPLE of porcelain「Heart」

The centerpiece decoration is an apple, which in Europe is a symbol of food, religion (creation), and technology. This piece, "Heart," is a work from the "Kaoru" workshop in the chef's home prefecture of Ehime. Each and every apple is slightly different, so the apple was chosen to represent FARO, whose unique aspects overlap to create a new world.

Horiguchi-Kiriko Shuseki(Ⅲ) Toru Horiguchi: Edo-kiriko cut glass

Edo Kiriko glass, which combines the traditions of the first Edo Kiriko master, Ichio Horiguchi, with the superb cutting techniques learned by the second master, takes on a variety of expressions as light plays across it. Savor sake carefully selected by our sommelier in this glass, designed to offer the very best fit.

Yoshizawa Woodworking Shop Yoshikazu Yoshizawa: Cross-patterned box

These cross-shaped boxes were designed for plating Western food in the style of a traditional Japanese multi-tiered box. The corners of the drawers showcase the limitless cuisine of FARO. The black faces of the boxes were made using a unique technique involving the sprinkling and curing of sand and lacquer from the Chef's home of Imabari, Ehime Prefecture.

Takamura-hamono Manufacturing: Steak Knife

These steak knives feature a double-edged finish and the Damascus steel pattern and techniques developed by Toshiyuki Takamura (second-generation master), a Medal-with-Yellow-Ribbon winner, and carried on by the three brothers that make up the third-generation of Takamura Cutlery. These knives become invaluable partners that let you savor every drop and ounce of flavor in our slowly cooked meat dishes.

Soryu-Gama: Seiji-Tobikanna

The Kyoyaki seiji style carried on in Kiyomizu by four generations of Wakunami Soryu kilns, and the skills of Madoka Wakunami trained in the Koishiwara tradition, have produced a fusion of the smooth beauty of seiji ware and the Tobikanna chattering technique, made possible only through the seamless partnership of this husband-and-wife team.

Sake cup: Hana o Matou (Wreathed in Flowers)

sayo kuroi: Sake cup: Hana o Matou (Wreathed in Flowers)

A work by Sayo Kuroki, urushi artist from Kanazawa City. Urushi lacquer is laid with tin, upon which intricate floral patterns are inscribed using the “Hari-gaki (needle-drawing)” technique. Enjoy your sake with this exquisite cup which embodies the evanescent yet stately quality of floral beauty.

TOMITA: Original show plate

The show plates that decorate the tables are original pieces made in a plant in Tsubame City, Niigata Prefecture, one of the world's leading metal-processing areas. Each and every plate is decorated by hand with a rolling wave pattern depicting the moon reflected in the sea. The natural tones of the plates blend seamlessly into the restaurant's interior.