March’s Culinary Highlight: Kyoto Duck and Jerusalem Artichoke Pasta with Kuro Shichimi
The inaugural dish for March is the “Kyogamo to Kikurage no Pasta Kuro Shichimi Zoe” (Kyoto Duck and Jerusalem Artichoke Pasta with Kuro Shichimi). This unique creation blends the deep umami of ‘Kyogamo’ (Kyoto duck, renowned for its rich flavor) with the delicate sweetness of ‘Kikurage’ (Jerusalem artichoke), offering a sophisticated fusion of Japanese sensibility and Italian flair. It promises a comforting and refined experience, perfect for welcoming spring.
Crafted with Care: The Ingredients and Preparation
At the heart of this dish are meticulously prepared components, showcasing PISOLA’s commitment to in-house craftsmanship. The pasta features succulent Kyoto duck meatballs, subtly enhanced with finely chopped lotus root that adds a delightful, crisp texture with every bite. These meatballs are carefully simmered in a special Japanese-style dashi, allowing their inherent flavors to shine through.
The creamy sauce is a testament to layered flavors. It combines sautéed Kyoto duck meat and Jerusalem artichoke simmered in a rich broth, then blended with a smooth Jerusalem artichoke paste. A generous addition of duck mince and a final flourish of ‘Kuro Shichimi’ (black seven-spice blend, known for its pungent aroma and depth) complete the sauce, creating a rich yet surprisingly light texture that coats every strand of pasta.
PISOLA’s Vision: Resort Dining and Heartfelt Craftsmanship
PISOLA operates under the concept of “authentic Italian in a resort mood,” aiming to transport diners away from their daily routines the moment they step through the door. The restaurant chain emphasizes “hand-preparation in each store,” prioritizing the smiles of its customers over mass-produced efficiency. This philosophy extends to their pasta and risotto sauces, which are made without preservatives or chemical seasonings, infused instead with “human warmth” and “excitement.”
Inspired by a trip to Bali, where the founder experienced the joy of enjoying beloved Italian cuisine in a non-everyday resort setting, PISOLA strives to bring this unique blend of comfort and escape to its customers across Japan. This dedication is reflected not just in their food, but also in their premium drink bar, offering a selection of 100% fruit juices, PISOLA’s original coffee blend, and high-quality AMSUTEA teas, designed to complement the resort experience.
Sales Details for the March Limited Menu
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Sales Period: March 1, 2026 (Sunday) to March 31, 2026 (Tuesday)
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Participating Stores: All PISOLA locations
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Price: 1,978 yen (tax included; prices may vary by region)
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Add to Select Lunch: +550 yen (tax included)
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Add to All-You-Can-Eat Order: +988 yen (tax included)
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Important Note: This is a limited-time offer, available while ingredients last.
A Glimpse into April: Seafood Delights on the Horizon
Looking ahead, PISOLA will continue its seasonal journey with new offerings. April is set to feature a pasta that evokes the full bloom of spring, starring firefly squid, asari clams, and rapeseed flowers, all delicately prepared with a sea bream dashi and topped with crispy white shrimp fritters.
“We believe the value of meeting face-to-face, sharing truly delicious meals at the same time, will never fade, even as human connections evolve,” states PISOLA. The brand aims to expand to 300 stores by 2031, continuing its mission to deliver “excitement and emotion” through food, ensuring that even without traveling to bustling city centers, diners can find extraordinary flavors and a relaxing escape right around the corner. For more details on the March menu, visit the special feature page.
Follow PISOLA on Instagram for the latest updates and seasonal delights.
