Focaccia pan
$9.00Fresh-baked herbs de Provence milk bread served with truffle butter over organic honey (Italy's focaccia meets Japan's milk bread)
DairyWheat
San Francisco, CA
Fresh-baked herbs de Provence milk bread served with truffle butter over organic honey (Italy's focaccia meets Japan's milk bread)
Kale salad, heirloom tomatoes, feta cheese, pickled red onions, cucumber sunomono, sesame seeds, croutons, honey Italian dressing
Lightly battered prawns, squid, and seasonal vegetables, fried crisp. Served with 'nduja aioli and a fresh lemon wedge
Sweet little gems, anchovies, Parmigiano Reggiano, sesame-garlic dressing, toasted olive oil croutons
Togarashi-spiced marinated olives, blistered shishito peppers, and kinome
Hamachi with huckleberry and ueboshi broth, tempura shiso, and green parsley oil
Served with yuzu sorbet and umi budo
Featuring duck prosciutto, wagyu bresaola, and soppressata piccante; paired with pecorino di grotta, truffled pecorino, and robiola Alta Langa cheese. Served with spicy Calabrian orange marmalade, pickled daikon and red onions, seasonal pickles, local grapes, and crostini bread
A5 Japanese wagyu, nduja aioli, crispy farro, shiso, kosho-Calabrian oil, cured egg yolk
Bucatini pasta, Japanese curry, tsukune chicken meatballs, fried seaweed, Parmigiano Reggiano
Rigatoni with house slow cooked 8 hours bolognese sauce, topped with shiitake mushrooms, and Parmigiano Reggiano
Maltagliati pasta, manila clams, tempura prawn, miso broth, leek & togarashi crumble
Hand-cut tagliatelle with sea urchin cream, tobiko, and leeks gremolata
Mozzarella, gorgonzola, parmigiano, pecorino
Tomato sauce, mozzarella, tsukune meatballs, spicy Calabrian soppressata, pecorino, herbs de Provence and Calabrian chili oil
Squid ink base tomato sauce, mozzarella, olive oil, tamari, calamari, celery, and shiso
Mozzarella, mushrooms, okonomi sauce, kewpie mayo, aonori, mozzarella
Tomato sauce, fior di latte mozzarella, fresh shiso leaves, olive oil
44 oz Fiorentina steak wood fire grilled, miso-Calabrian marinate, finished with garlic-herb butter and Japanese whiskey flambéed. Served with grilled fennel, torpedo onions, and lemon-herb fingerling potatoes. (Recommended for 2–3 guests, please allow 30 minutes)
9 oz grilled hanger black Angus steak, miso-Calabrian marinate, topped with togarashi yuzu butter, served with fennel shiso and butter lemon roasted potatoes
Grilled mackerel, rayu bagna cauda, sea beans served with asparagus and sautéed chard
American wagyu patty, scamorza affumicata, heirloom tomato, baby gem lettuce, caramelized onions, and house 'secret sauce', on a brioche bun, served with rosemary fries
Signature roll with an Italian twist. Playful, bold, and unmistakably CIAORIGATO
Portobello mushrooms tempura, truffle cream, Parmigiano, and shaved truffle
Shrimp tempura, burrata, avocado, flamed lemon wedges, and sesame seeds
Ask your server for today's special
Ahi Tuna, basil pesto, carrots, cucumber, tobico, leeks
Grilled black Angus beef and guanciale skewer
Glazed with soy-mirin tare and togarashi
Japanese style chicken and onions skewers
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.