Respect the ingredient. Elevate the technique.
Italica is two counters under one roof. On one side: San Marzano tomato, aged Parmigiano, slow-cooked ragù and creamy burrata. On the other: seasoned sushi rice, hand-rolled maki and a dashi broth that simmers for 24 hours.
Executive Chef Ramesh Shah leads both, so a margherita and a salmon roll can arrive in the same bag — and every dish on the menu lists what goes into it, down to the allergens.
Italian Heritage
Time-honoured recipes — fresh pasta, slow-cooked sauces and pizzas built on San Marzano tomato, made the way they should be.
Japanese Precision
Knife work, seasoned rice and patient broths — the discipline of the sushi counter in every nigiri, roll and bowl of ramen.
Honest Ingredients
Careful sourcing and nothing to hide: every dish lists what goes into it, down to the allergens.
From our kitchen
