At Arcoba, we have prepared a "Summer Lunch Menu" where you can enjoy the bounty of the season and the aroma of wood-fired cooking.
Enjoy light and refreshing pasta and risotto dishes perfect for early summer, highlighting the natural flavors of the ingredients.
Cold oil pasta with wood-fired grilled conger eel and tomato shaved ice, topped with perilla leaves and Japanese ginger.
A refreshing cold oil-based pasta dish featuring wood-fired grilled conger eel, perilla leaves, and Japanese ginger.
To finish, we'll shave fresh tomatoes into the ice and serve it as a sauce.
Please mix everything well before serving.
Pasta with fried conger eel and corn in a soy milk cream sauce, topped with green sansho pepper.
A popular corn-based cream pasta dish every year.
Sweet corn is roasted over a wood fire for a fragrant finish.
A whole fried conger eel is placed on top, and freshly grated green sansho pepper with a refreshing citrus aroma is sprinkled on top.
Okumikawa free-range chicken breast, fresh wood ear mushrooms, and egg oil risotto ~with dill~
Chicken breast from Okumikawa is slow-cooked with herbs to create a moist and tender texture.
This oil-based risotto uses plenty of fresh, plump wood ear mushrooms, which are only available during the summer months.
Finally, it's garnished with dill, which pairs well with chicken.

Please enjoy Arcoba 's new lunch menu, which reflects the changing seasons.
We look forward to your visit.