CLINCA GASTRONOMICA
Esperia
CUCINA ITALIANA
Notice of Esperia's Closure I'm sorry to inform you that due to my poor health, Esperia has closed its doors as of October 15, 2023. I want to express my deep gratitude for your 30 years of patronage. Sincerely, Katsuaki Mori (Esperia Owner/Chef)
Clinical Gastronomica Esperia...
Located very close to Akebonobashi station in Shinjuku, Esperia offers you healthy and delicious Italian cuisine. Our cheese chevalier, Chef Mori, creates intensely flavorful dishes for you using cheeses from around the world.
lunch
Esperia Course
¥3,800
- Appetizer - (Please select one below)
- Pasta - (Please select one below)
- Main- (Please select one below)
- Bread- (Homemade foccacia plus 2 more)
- Today's dessert or today's cheese
- Beverage
Lunch Selections
Appetizers
Salad Revolution!
Esperia’s award-winning signature dish, created by “Cheese Chevalier” Chef Katsuaki Mori. Chef Mori’s expertise with cheese is displayed in this superb hot cheese sauce. A totally unique and delicious way to savor salad.
Parma proscuitto, Toscana salami and Burrata cheese (Mozzarella infused with fresh cream)
Scallops and mushrooms in a Piemonte-style cream sauce with garlic and anchovies
Oven-roasted Swiss raclette cheese served with Parma proscuitto and semi-dried tomatoes
Pasta
Peperonchini-style fedilini with karasumi dried mullet roe, tonburi land caviar and tobiko flying fish roe
Fedilini with pepper paste and zucchini – Calabria style
Linguine piccole with small scallops served with Italian arrabbiata sauce
Penette with fragrant Gorgonzola cheese and tomato sauce
Époisses risotto, a dish much admired by the famous gourmand Brillat-Savarin
(Esperia course: +300)
Main
Today’s fish sautéed with tarragon sauce
Rosemary-accented, Yamanashi free-range roast chicken, with Parmesan and wine vinegar sauce
Lemon-accented, Milan-style Iwate herb pork cutlet
Roasted Iwate herb pork with rosemary, served with lemon
Tagliata-style Aomori beef filet served with lemon and olive oil (Esperia course: +¥1200)
Beverages
- Organic coffee
- Espresso
- Tea (lemon or milk)
- Iced tea (lemon or milk)
- Café au lait
- Capuccino (+¥100)
- Iced capuccino (+¥100)
- Iced espresso (+¥100)
- Herb tea: chamomile, rosemary, mint (+¥100)
- Blood orange juice (+¥100)
DINNER
Esperia Course
(Please reserve in advance)
¥6,000
- Chef's special antipasto — assortment of appetizers
- Pasta - (Please select one below)
- Main- (Please select one below)
- Bread- (Homemade foccacia plus 2 more)
- Today's dessert or today's cheese
- Beverage
Chef’s Omakase Special Cheese Course
¥7,500
Enjoy a variety of cheeses with Chef Mori’s special cheese course. Portions are a llittle smaller so that you can enjoy a range of flavors and textures.
- 1st appetizer
- 2nd appetizer
- 3rd appetizer
- Pasta
- Risotto
- Main
- Dessert
- Beverage
Dinner – A La Carte
Appetizers - Antipasto
Salad Revolution!
Esperia’s award-winning signature dish, created by “Cheese Chevalier” Chef Katsuaki Mori. Chef Mori’s expertise with cheese is displayed in this superb hot cheese sauce. A totally unique and delicious way to savor salad. ¥1,500
Parma prosciutto, Toscana salami and Burrata cheese (Mozzarella infused with fresh cream) ¥1,600
Scallops and mushrooms in a Piemonte-style cream sauce with garlic and anchovies ¥1,600
Oven-roasted Swiss raclette cheese served with Parma proscuitto ¥1,600
Pasta
Peperonchini-style fedilin with karasumi dried mullet roe, tonburi land caviar and tobiko lying fish roe ¥1,500
Fedilini with pepper paste and zucchini – Calabria style ¥1,500
Linguine piccole with small scallops, served with Italian arrabbiata sauce ¥1,500
Penette with fragrant Gorgonzola cheese and tomato sauce ¥1,500
Époisses risotto, a dish much admired by the famous gourmand Brillat-Savarin (Esperia course: +300) ¥1,800
Main
Today’s sautéed fish, accented with tarragon sauce ¥1,900
Rosemary-accented, Yamanashi free-range roast chicken, served with Paramesan cheese and wine vinegar ¥1,900
Lemon-accented, Milan-style Tochigi herb pork cutlet ¥1,900
Roasted Tochigi herb pork with rosemary, served with lemon ¥1,900
Tagliata-style Aomori beef filet served with lemon and olive oil (Esperia course: +¥1200) ¥3,000
VINO
Rosso
Bianco
Wine by the glass
White Wine
Segreta Bianco ‘11 <Sicily, Planeta> (Grecanico, Catarrato, Chardonnay) ¥700
Sauvignon ’12 <Trentino-South Tyrol, Kettmeir> (Sauvignon) ¥950
Torricella ‘10 <Tuscany, Barone Ricasori> (Chardonnay) ¥1,150
Red Wine
Segreta Rosso ‘11 <Sicily, Planeta> (Nello d’avola, Merlot, Cabernet Sauvignon ¥700
Valpolicella classico ‘10 <Veneto, Zenato> (Corvina Rondinella, Morinara) ¥950
Yume Montepulciano d’Abruzzo ‘08 <Abruzzi, , C’Aldera> (Montepulciano) ¥1,150
Wine List
White Wine – Vini Bianchi
Gavi del Comune de Gavi ’12<Piedmont, Villa Sparina> (Cortese) ¥5,200
Roero Ameris ’11<Piedmont, Ceretto> (Arneis) ¥6,400
A-iuto ’10 <Piedmont, Trinchero> (Arneis, Chardonnay, Malvasia) ¥9,300
Vernaccia de S. Gimignano ’12 <Tuscany, Poderi del Paradiso> (Vernaccia di S. Grimignano) ¥5,400
Torricella ’11 <Tuscany, Barone Ricasori> (Chardonnay) ¥7,100
S’elegas ’12 <Sardinia, Cantina Argrolas> (Nuragos di Cagliari) ¥5,300
Pigarra ’12<Sardinia, Grovanni Cherchi> (Veronentino) ¥7,100
C’abrione ’11 <Lombardy, Nimo Negri> (Sauvignon Blanc, Chardonnay, Chiavennascon) ¥8,600
Sauvignon ’12 <Trentino-South Tyrol, Kettmeir> (Sauvignon) ¥5,700
Gramine ’11 <Trentino-South Tyrol, Longariva> (Pinot Grigio) ¥6,600
Collio Friulano ’10 <Friuli Venezia Giulia>(Friulano) ¥5,800
Gambellara Sassaia ’12 <Veneto, La Biancara> (Garganega) ¥6,400
Sanio Falanghina ’11 <Campania, La Casa dell’Orco> (Falanghina) ¥6,200
Segreta Bianco ’12 <Sicily, Planeta> (Grecanico, Catarrato, Chardonnay) ¥4,400
Grillo Insolia ’10 <Sicily, Fatoscia> (Grillo, Inzolia) ¥5,500
Planeta Chardonnay ’09 <Sicily, Planeta> (Chardonnay) ¥12,800
Red Wine – Vini Rossi
Valteillima Infermo Mazer ’09 <Lambardia, Nimo Negri> (Chiavennasca) ¥7,800
Boschetto Barbera d’Asti ’07 <Piemonte, Guasti Clemente & Fiolia> (Barbera) ¥7,600
Long Now ’10 <Piemonte, Pelissero> (Nobbiolo, Barbera) ¥12,600
Barolo ’08 <Piemonte, Enzo Boglietti> (Nobbiolo) ¥18,600
Le Volte ’11 <Toscana, Tenuta dell’Ornellaia> (Sangiovese, Merlot, Cabernet Sauvignon) ¥7,100
Chianti Classico ’10 <Toscana, Vecchie Terre de Montefili> (Sangiovese) ¥7,200
Brunello de Montalcino ’08 <Toscana, Il Poggione> (Brunello) ¥12,800
Casalfero’10 <Toscana, Barone Ricasoli; (Sangiovese, Merlot) ¥10,400
Lagrein Gries Riserva ’10 <Trentino-South Tyrol, Terlano> (Lagreim) ¥8,700
Valpolicella Classico Superiore ’11 <Veneto, Zenato> (Corvina Rondinella Molinara) ¥5,900
Yume Montepulciano d’Abruzzo ’10 <Abruzzi, C’Aldera>(Montepulciano) ¥6,500
Primitivo di Manduria ’10 <Puglia, Poggio Le Volpi>(Primitivo) ¥3,700
Damaschito ’08 <Basilicata, Casa Vinicola d’Angelo> (Aglianico) ¥7,900
Segreta Rosso ’12 <Sicilia, Grifalco> (Aglimico del Vulutame) ¥4,400
Sagana ’10 <Sicily, Cusumano> (Nero d’Avola) ¥8,700
Triskelè ’08 <Sicily, Duca di Salaparuta> (Nero d’Avola, Cabernet Sauvignon) ¥10,600
Costera ’10<Sardinia, Argiolas> (Cannonau) ¥6,700
Cagnulari ’10 <Sardinia, Giovanni Cherchi> (Cagnulari) ¥8,600
Location
Address
New Life Shinjuku East 1F
8-27 Tomihisacho
Shinjuku-ku,
Tokyo 162-0067