Japanese and Western fusion Italian cuisine in Tokyo | San-Dan-Delo, Yamagata

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ーRestaurant detailsー

Yamagata San-Dan-Delo draws on local ingredients from Shonai Beach along the Sea of ​​Japan and Yamagata Prefecture, and skillfully blends the essence of Italian cuisine to create a series of unique Japanese-style and Western-style cuisine. The restaurant pays special attention to the seasonality of its cuisine and is committed to presenting you with the local flavors of Yamagata that reflect the changing seasons. Chef Okuda once studied Italian cooking techniques in northern Italy. After returning to Japan, he adheres to his unique cooking philosophy and concepts, prepares and makes good use of various ingredients, and presents a colorful Yamagata gourmet feast to food lovers at home and abroad. . During lunch time, you can leisurely enjoy exquisite cuisine at Yamagata San-Dan-Delo, while dinner time is suitable for special occasions such as anniversaries and birthdays.

ーMeal content ー

• A The lunch set features fresh seasonal vegetables with hot dipping sauce. The vegetables are supplied by local farmers, and the sauce is made from Shouchi’s “fish sauce” and broccoli puree.
  Appetizer: Seasonal pasta carefully selected from Yamagata Prefecture’s seasonal ingredients: (a) Garlic pasta made by the chef using spaghetti; (b) Fireworks pasta using Italian noodles, served with olives, tomatoes, and tuna Noodles; (c) Alfredo Pasta made with straight Italian noodles, served with Shonai bacon and onions Main Course: (a) Fish from Shonai offshore or (b) Meat from Yamagata Prefecture Today’s Dessert After-dinner Drink
  
• B Lunch Set Fresh seasonal vegetables with hot dipping sauce: The vegetables are supplied by local farmers, and the sauce is made from Shouchi's "fish sauce" and broccoli puree. Appetizer: Seasonal pasta is carefully made with seasonal ingredients from Yamagata Prefecture: (a ) Garlic pasta made by the chef using fettuccine; (b) Fireworks pasta made with Italian straight noodles, with olives, tomatoes, and fish; (c) Alfredo pasta made with Italian straight noodles, Main dish with Shonai bacon and onions: (a) Fresh fish from the Shonai area of ​​Yamagata Prefecture (b) Meats from Yamagata Prefecture Today’s dessert After-dinner drinks
• KAZE-NO-OTO/Sound of the Wind Evening Course Mountain Vegetable Tempura Platter
  [Taste] Sicilian style tuna sashimi
  [Scent of Spring] Italian Veneto native pea and rice soup
  [Roman Classic] Spicy Tomato Sauce Pen Tube Noodles
  [Ocean in the house] Pan-fried cherry trout
  [Meat Main Course] Yamagata Prefecture Roast Pork Shoulder with Seasonal Vegetables
  [Italian Sweetness]Gelato
  [Elegant finishing touch] Desserts after dinner
  
• KAZE-NO-KAORI/The Breath of the Wind Evening Course Mountain Vegetable Tempura Platter
  [Yamagata Shumi] Italian Hot Dip Sauce
  [Taste] Sicilian style tuna sashimi
  [Simple and Deep] Polenta Polenta
  [Ocean in the house] Pan-fried cherry trout
  [Review the past and learn the new] Roman-style veal stew
  [Homemade Pasta] (a) Bacon and Egg Sauce Pasta (b) Chef’s Signature Pasta
  [Italian Sweetness]Gelato
  [Elegant finishing touch] Desserts after dinner
• KAZE-NO-AJIWAI/Taste of Wind Evening Course
  [COMINCIAMO Go!] Mountain Vegetable and Shellfish Tartar Sauce
  [Three flavors of the seasons/three savory snacks] Goat almond cheese, Italian rice salad, Italian meatballs
  [Local meat cuisine] Wild boar head meat cold cuts with seasonal vegetables
  [Grilled Fish Jelly] Grilled Sakura Trout
  [Childlike at heart] Grilled eel with rock seaweed and fried egg
  [Sea from Shonai] Shonai sea fish stewed with Yamagata mountain vegetables
  [Taste Reshaping Piece] Italian Lemon Smoothie
  [Wagyu] Grilled Yamagata Kuroge Wagyu
  [Pasta] Hairy Crab Tomato Sauce Pasta
  [Seasonal Dessert] Sakura Mont Blanc with Strawberry Mousse
  [Elegant finishing touch] Desserts after dinner
  [After-dinner drinks] Coffee/black tea