01 / ABOUT THE PLACE
About this place
The signature charcoal-grilled sausage at Salumeria begins with fresh Kyotamba Kōgen pork, crafted by hand through every step from curing and mincing to stuffing the casings. Free of food additives and chemical seasonings, each hefty 240g link delivers the concentrated, unadulterated savoury depth that comes from live charcoal grilling. Served with a choice of green salad or french fries, it makes a satisfying centrepiece to savour alongside a glass of wine or a cold beer.
Spiced Merguez and Choice Cuts from the Grill
Alongside the pork sausage, the kitchen turns to North African traditions with merguez, a spiced lamb sausage inspired by the Maghreb. Arriving at a generous 240g, the fragrant lamb is accompanied by house-made harissa and french fries for a distinctively punchy flavour profile. The charcoal grill also turns out substantial cuts such as Hokkaido Noboribetsu Ezo venison loin and Oita Bungo beef inner thigh, with cuts pre-portioned so diners can select their preferred piece before cooking.
House-Cured Pancetta Pastas and Wine-Friendly Small Plates
Beyond the grill, pasta options spotlight cured meats with Roman classics like carbonara and gricia, anchored by house-made pancetta and Pecorino Romano. Guests can order these with dried spaghetti or swap in fresh pasta shapes such as tagliatelle or rigatoni. The antipasti selection offers plenty to accompany wine, from charcoal-grilled Kyotamba pork ham and pâté de campagne to crusty bread from nearby Bakery Uki served with mascarpone. With doors open from 18:00 until 2:00 on most nights, counter and table seating accommodate relaxed late-evening dining over grilled meats and wine.
