Aroma Fresca Nagoya

A course in which two appetizers, two pastas, and either meat or fish for the main course can be selected. Comes with dessert, bread, and post-meal drink. It is a course that changes every month and comes highly recommended by the restaurant.

One of the restaurant's time-honored menu items that appears regularly in their courses. With the umami (pleasant savory taste) of the ingredients incorporated into the sauce, it has an exquisite flavor.

The restaurant primarily uses a selection of Japanese black beef procured from a long-trusted butcher shop. The three sauces available are garlic, horseradish, and green tomato jam. Reservations at least one day in advance are required.

This course includes two appetizers, two pasta dishes, and a choice of meat or fish for the main course. Dessert, bread, and an after-meal drink are included. This is the restaurant's recommended course, the contents of which change every month.

They mainly source the finest Japanese Black beef from a butcher they have a long and trusted relationship with. They offer three types of sauce: garlic, horseradish, and green tomato jam. Reservations must be made at least one day in advance.

A classic main dish at Aroma Fresca, sauteed lobster. This time, it is served with grilled tomatoes and mozzarella cheese, and American sauce. With the aroma of white celery.

Aroma Fresca has many dishes that use conger eel, but this is a new dish. The surface of the conger eel is brushed with sweet Marsala wine and grilled until crispy like kabayaki. You can enjoy the gorgeous aroma of summer truffles.

A pasta dish using handmade pasta, Chitarra. Lamb spare ribs and red pepper stew sauce. Garnished with ricotta cheese and micro basil. A soft stewed ragout sauce with a spice aroma.

A refreshing summer dessert made with pineapple and passion fruit pulp topped with coconut gelato and decorated with sunny slices of pineapple.

There are many courses available, please see the courses.