Sauce Gallery - September

Sauce Gallery - September

[M, L] Sauce 1: Nisshin “Blue Grotto Piccolino”

Creamy Bolognese

Everyday ease, little-luxury taste.

Flavor Profile
- Slow-simmered beef and pork deliver deep, savory richness.
- Carrot, onion, and tomato lend gentle sweetness and round, mellow body.
- A final pat of butter melts into a velvety glaze that clings to every strand.

*Allergen Information*
Soy, milk, beef, pork, chicken.

[M, L] Sauce 2: Nisshin “Blue Grotto Piccolino”

Mascarpone Pomodoro

A little everyday luxury—no passport required.

Flavor profile
- Bright Italian tomatoes layered with subtle natural sweetness
- Silky mascarpone rounds off acidity for a mellow, creamy finish
- Fragrant hit of extra-virgin olive oil in every bite

*Allergen Information*
Milk, Soy

[M, L] Sauce 3: Pietro

Sardine & Aromatic-Veggie Peperoncino [“Zetsubō” Spaghetti Sauce]

The dish so tasty you can enjoy it even in total despair.

Flavor Profile
- Crisp-fried Japanese sardines lend briny richness and tender flakes throughout.
- Minced onion, carrot, and celery perfume the oil with gentle sweetness and depth.
- Garlic-chili peperoncino oil awakens the palate while dried tomato and olive add Mediterranean snap.

*Allergen Information*
Soy

[M, L] Sauce 4: S&B “The Premium”

Select-Cheese Carbonara

Rich with select cheeses and golden egg yolk.

Chef pedigree
Developed under the eye of Chef Tsutomu Ochiai of Ginza’s famed La Bettola da Ochiai—the restaurant that’s “always fully booked.”

Flavor profile
- Aged Italian cheeses deliver sharp, nutty umami up front.
- Slow-rendered pancetta infuses a gentle, smoky sweetness.
- Egg-yolk–butter emulsion coats noodles in a velvety glaze.
- Cracked black pepper lifts the finish with a clean bite.

*Allergen Information*
Egg, milk, soy, pork

[M, L] Sauce 5: Nisshin “Blue Grotto”

Black Pepper & Four-Cheese Sauce

Four-cheese cream, cracked-pepper bite.

Flavor Profile
- Parmigiano, blue, Pecorino Romano, and mascarpone stack sharp, tangy, and buttery richness.
- Fresh-cracked black pepper snaps through the cream, lifting the finish with gentle heat.
- A silky oil-and-dairy emulsion clings to noodles for a glossy, restaurant-style coat.

*Allergen Information*
Milk, soy

[M, L] Sauce 7: Soumi “Hakoneze”

Shrimp Tomato-Cream Sauce

Restaurant-quality bisque meets weeknight convenience.

Flavor profile
- Luxurious Americaine base loaded with sweet North Pacific shrimp
- Slow-reduced ripe-tomato purée for deep umami and gentle acidity
- Finished with fresh Hokkaidō cream for a velvety, mellow mouthfeel

*Allergen Information*
Shrimp, milk, beef, soy, pork

[L] Sauce 6: S&B “The Premium”

Large-Clam Vongole Bianco

Tokyo fine-dining seaside—no reservation required.

Chef pedigree
Developed under the eye of Chef Tsutomu Ochiai of Ginza’s famed La Bettola da Ochiai—the restaurant that’s “always fully booked.”

Flavor Profile
- Plump ocean clams release sweet, briny juices that saturate every strand.
- Chardonnay and butter glaze layers soft fruit notes over a delicate marine depth.
- Olive oil–garlic soffritto ties the sauce together with classic Italian fragrance.
- Finishing pouch of Italian parsley & red-chili rings adds bright herb lift and a clean, gentle spark.

*Allergen Information*
Clam (shellfish), crab, milk, soy