Bread

 We make right in our restaurant three kinds of fresh bread: focaccia (rosemary or oregano flavored), whole grain bread, and a kind of short, dry, grissini made from corn flour.

Sausages

 We prepare our homemade sausage with platinum pork from Horikawa Island because of its tasty and tender meat, using salt, pepper and spices blended in our own original way to being out the distinctive Italian flavor.

Smoked Salmon

 You’ll taste the difference in our homemade smoked salmon. We use only top-quality Norwegian salmon that’s rich in fat and flavor. You can have it sliced as an appetizer or in your pasta sauce or any way you like.

Smoked Trout

 Taste the richness and vigor of the smoke in this special treat, which will delight your palate and prepare it for the next course.

Smoked Ricotta

 Of course we also smoke our own cheese, in this case ricotta, a nearly fat-free fresh cheese found throughout Italy as well as abroad. Because the ricotta we use is a rare type, we may not always have this available, so please ask for it.

Grappa mirtilli

 We make right in our restaurant three kinds of fresh bread: focaccia (rosemary or oregano flavored), whole grain bread, and a kind of short, dry, grissini made from corn flour.

Vov

 Stefano is the only place in Tokyo where you can find this egg cream liquor. It’s of a recipe my grandmother handed down to my mother, and she to me. I altered the taste and use only brown sugar instead of white sugar to produce a sweet and nostalgic drink.

pasta fresca

 You’ll always find a selection of homemade pasta at Stefano: fettuccine, tagliolini, squid-ink black pasta, spinach tagliolini, chitarre, bigoli, and stuffed pastas like ravioli, tortelli, cannelloni and lasagna, depending on the menu and daily specials.

bigoli

 Directly from our Venetian tradition comes bigoli, a thick kind of homemade spaghetti made especially for you and your guests in our own traditional way. If you like thick pasta, you cannot pass this up.

smoked duck

Home-made Dry tomato

We also prepare our uwn dry and semi-dry tomato (not a venetiian preparation)