Lunch is available in three courses starting at 2,800 yen. Perfect for a little extravagance or a special occasion.

[Osteria SAK]The chef at is meticulous in selecting ingredients. He frequently visits markets and producers to carefully select the ingredients that will be the core of his dishes. Cooking begins with "communication" with producers and market personnel. Looking at the seasonal a la carte menu, there are many ingredients from Aichi Prefecture, such as today's fresh fish, whitebait from Minamichita, Chita Happy Pork, and Tokoname milk. The lineup reflects the chef's passion for Aichi Prefecture, which is blessed with ingredients. The lunch menu consists of three courses. Starting with Course A (3 yen), which allows you to choose an appetizer, pasta, or cafe, Course B (2,800 yen), which allows you to choose an appetizer, main dish, dessert, and cafe, and Course C (3,800 yen), which includes everything from appetizers to pasta, main dishes, desserts, and cafes, you can choose according to the occasion and the person you are with. It is a "prix fixe" style where you can choose your favorite combination from several types of appetizers, pasta, main dishes, desserts, and cafes.

営業時間は、ランチ11:00～15:00（LO13;30）、ディナー17:00～22:00（LO21:00）。

The large windows let in natural light, creating a bright and open interior. It's a calm atmosphere where you can relax and enjoy your meal and conversation.

This dish is full of the flavors of seafood, including shirasu (whitebait) caught at Shizaki Port, the tip of the Chita Peninsula, squid ink, and karasumi. The wide, flat pasta, tagliolini, brings out the full flavor.

Dinnertime is mainly a la carte, allowing you to flexibly enjoy food and wine.

Meanwhile, while courses are available for dinner, they are mainly à la carte, with the menu changing with the season. From appetizers, pasta, meat and fish dishes, to desserts, the menu is filled with current dishes using seasonal ingredients. The wines prepared by the sommelier are also a number of brands that are conscious of the current drinking season. The restaurant delivers seasonal Italian cuisine where the food and wine are current. There are several types of wine available by the glass, so it's worth remembering this place as a place where you can change the wine to match the food, and enjoy a casual, easy-going drink. Instead of the usual izakaya, why not try Italian food and wine today? On nights when you want a change of mood,[Osteria SAK]will be on your side.

This dish is a shining example of the chef's ideas, bringing out the best in the ingredients in a simple way. The photo shows the preparation of the evening a la carte dish "Charbroiled Wagyu Lean Meat" (3,500 yen).

The chef cooks the meat to the perfect degree over the charcoal fire. The beautiful rareness of the cut surface will whet your appetite.

The sauce used on this day was "Getsuki Usagi Beans," a famous high-quality edamame. The vibrant green color brightens up the dish. The delicate presentation is also appealing.

The sauce used on this day was "Getsuki Usagi Beans," a famous high-quality edamame. The vibrant green color brightens up the dish. The delicate presentation is also appealing.