New Marco, an adult's hidden gem creative izakaya operated by 2TAPS Inc. (Headquarters: Setagaya-ku, Tokyo; Representative Director: Ryo Kawachi), which develops unique restaurants primarily in the Setagaya and Sangenjaya areas, will begin offering its "Summer Recommended Menu" featuring luxurious ingredients and meticulous craftsmanship from July 2026. The new offerings include the "Sea Urchin and Salmon Roe Genovese," which luxuriously layers sea urchin and salmon roe with the umami of basil, pecorino, and pancetta; "Daisen Chicken Fried Chicken with Lime Salt," slowly confited and then finished to a juicy perfection; and "Clam and Aosa Steamed in White Wine with Yamari's Shirasu," paired with shirasu from the renowned "Yamari" brand of Wakayama Prefecture. These are creative à la carte dishes that transcend the boundaries of Japanese and Western cuisine. Enjoy a rich summer night with natural wines and craft beers, delivering a moving culinary experience unique to New Marco. "New Marco's" July Recommended Menu to Luxuriously Adorn Your Summer Nights As New Marco's new proposal from July 2026, a lineup of exquisite dishes pursuing summer gastronomy will be available. These are creative dishes that maximize the inherent appeal of the ingredients, approached in New Marco's signature style, which freely blends essences of French, Italian, and Japanese cuisine. Grilled Octopus with Manganji Pepper and Water Eggplant Salsa ¥2100 Akashi-produced octopus, slowly simmered until tender, is then grilled to a fragrant finish. Top with a salsa bursting with summer vegetables and sprinkle with aromatic, textured dukkah before enjoying with mashed potatoes. Daisen Chicken Fried Chicken with Lime Salt (1,700 yen) Daisen Chicken thigh meat, known for its rich umami, is first slowly confited (a traditional French technique of simmering in low-temperature oil). The meat is rendered incredibly tender and juicy before being crisply fried. Our homemade refreshing lime salt enhances th