Classic Italian dishes incorporating traditional Japanese ingredients and techniques. Japanese dishes using Italian ingredients and techniques. What?! You read that right.
Chef/owner Tom Cuomo honed his craft under Wylie Dufresne at WD-50, Mario Carbone and Rich Torrisi at Carbone and Parm in NYC, and most recently under Matt Kelly at Mateo Bar de Tapas in Durham. In between all of that, he’s helped open and run restaurants in Los Angeles and Florida. Papa Shogun represents his and the experienced team’s vision of giving you new perspectives on familiar foods in a refined yet fun environment. Come join us for the adventure.
But enough of us talking about us! We have no problem tooting our own horn, but it’s always nice when someone toots it for us:
Hey now! INDY Week named us ‘Best New Restaurant in Wake County for 2019!”
fresh pulled mozzarella – kombu garlic bread, shiso, togarashi
yaki onigiri – seared rice, olives, capers, peppadews, red sauce, calabrian agrodolce
chop salad – little gem, treviso, kalamata olives, peppadew peppers, red onion, hakurei turnips, rice wine vinaigrette
farro caponata – toasted farro, japanese eggplant, pickled red onions, pine nut dashi, pickled raisins, fried capers, demisec tomatoes
nc shrimp scampi – dashi, miso, calabrian, lemon butter, togarashi
nc summer squash – charred squash, yuzu brown butter, scallions, japanese pesto, ricotta, spicy breadcrumbs
kombu gnocchi – mushroom dashi, charred oyster mushrooms, ricotta salata
soba panzanella – tomatoes, arugula, treviso, scallion, sesame vinaigrette
chicken parm ramen – tomato tori paitan, arugula, chicken katsu
cannoli – gianduja namelaka, matcha, anko