Black Pearl Highlights Signature Itameshi Dishes on Its Current Seasonal Menu

PONTE VEDRA BEACH, FLA., July 13, 2026. The clearest way to understand Itameshi may be to read it off a plate. At Black Pearl in Ponte Vedra Beach, signature dishes such as uni carbonara and Saikyo black cod show how Japanese ingredients and Italian forms meet in a single course.

The kitchen builds its identity through specific plates rather than slogans. A uni carbonara takes a Roman pasta and threads it with sea urchin, while a Saikyo black cod draws on a Japanese marinade tradition known for its sweet, savory finish.

Dishes that have appeared on the menu

Because the menu is seasonal, the lineup shifts through the year, but several plates illustrate the house style and have shown up on recent menus.

• Uni carbonara, a pasta laced with sea urchin
• Wagyu short ribs, a study in richness and restraint
• Saikyo black cod, marinated in the Kyoto style
• Hamachi crudo, raw yellowtail dressed with a light hand

Every dish has to earn its place on both sides of the concept. If it is not honest to the Japanese technique and the Italian feeling, it does not make the menu.

a spokesperson for Black Pearl

Because plates rotate with the season, guests are encouraged to ask what is on the menu when they visit. Black Pearl serves dinner seven nights a week, and reservations are available through OpenTable for the main dining room.