As the trees in Hisaya Odori Park begin to show signs of spring in March, Arcoba 's lunch menu has been updated!
The menu uses an abundance of seasonal wild vegetables and seafood, allowing you to enjoy the aroma of a wood fire and the arrival of spring with all five senses.
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<Lunch Menu>
・Oil pasta with wood-grilled cherry snapper and udo: A dish of cherry snapper roasted over a wood fire, combined with udo and butterbur shoots. The subtle bitterness and aroma of wild vegetables makes this oil pasta a sign of the arrival of spring.
・Clams and bamboo shoots soy milk cream pasta: Made with fresh bamboo shoots carefully cooked in-house. The concentrated flavor of the clams and the gentle taste of the soy milk are complemented by the refreshing aroma of kinome.
・Tomato risotto with smoked firefly squid and Japanese parsley: This risotto features the mellow aroma of our homemade smoked firefly squid. Finished with a light touch of fresh tomatoes, the texture of Japanese parsley and the spicy kick of shichimi pepper make it an addictive dish.
<Seasonal Lunch Dolce>
・Strawberry Mousse - Daifuku Style - A whole strawberry is enclosed in sweet and sour strawberry mousse. A chewy Western-style daifuku topped with gyuhi (rice cake).
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With the recent warm weather, we have seen a huge increase in people coming to our terrace for lunch!
Enjoying your meal in this open-air location is an exceptional experience.
If you're visiting the Sakae area of Nagoya this spring, be sure to enjoy seasonal flavors on the terrace at Arcoba.
We look forward to your visit!