Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 18:00 2 days ahead.
Order
Orders can be placed for a group of more than 3 guests.
Menu Information
Bagna cauda
Menu Info | Italian dish of various raw vegetables enjoyed with a side of warm dipping sauce. |
---|---|
Ingredients | Cucumber, Tomato, Carrot, Anchovy |
Cooking | Mix/Blend |
Carpaccio prepared with fresh fish of the day
Menu Info | Fresh fish of the day thinly-sliced and seasoned with olive oil, salt, and pepper. |
---|
Marinated fried fish in vinegar sauce (Nanban-zuke)
Menu Info | A dish of fried fish marinated in vinegar with onions, etc. |
---|---|
Ingredients | Sardine, Onion |
Flavor | Vinegar |
Cooking | Deep-fry, Pickle |
Prosciutto
Menu Info | Italian raw ham that is not smoked. |
---|---|
Ingredients | Pork |
Cooking | Raw |
Lasagna
Menu Info | Thin sheet of pasta, food ingredients and sauce placed alternately in a dish, topped with cheese, then baked in the oven. |
---|---|
Ingredients | Lasagna, Cheese |
Flavor | Bechamel sauce, Meat sauce |
Cooking | Bake/Roast |
Fedelini
Menu Info | Dish prepared using long, thin pasta called "fedelini." |
---|---|
Ingredients | Fedelini, Whitebait |
Cooking | Boil |
Margherita
Menu Info | Pizza dough topped with tomato sauce, cheese and basil, then baked. |
---|---|
Ingredients | Tomato, Basil, Wheat flour, Cheese |
Flavor | Olive oil |
Cooking | Bake/Roast |
Grilled pork
Cooking | Bake/Roast |
---|
Dolce misto
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)