ビストロKATORI

KATORI

  • Credit Card
  • English Menu
  • English OK
  • Bistro,French Cuisine,Wine
  • Lunch 3,000 JPY Dinner 7,000 JPY
  • 03-3843-5256 (+81-3-3843-5256)
  • Monday - Sunday Lunch: 11:45 - 15:00(L.O.14:00) Monday & Tuesday & Thursday - Sunday & Day before holiday & Holiday Dinner: 17:00 - 20:00(L.O.19:00, Drink L.O. 19:00) Saturday & Sunday & Holiday Dinner: 17:30 - 22:00(L.O.21:00)
  • Asakusa(Tokyo)
    Subway Ginza Line Tawaramachi Station Exit 3 2-minute walk

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*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 may vary.

* The price is in Japanese Yen (JPY)

Popular Menu

本日の鮮魚のカルパッチョ

Carpaccio (fish)

Popular
  • Ingredients: White flesh fish, Tomato, Scallion/Green onion/Leek, Shallot
  • Flavor: Olive oil, Lemon juice, Soy sauce
  • Cooking: Raw

tax excluded

ホタテとカニのタルタル

Appetizer

Popular
  • Ingredients: Scallop, Snow crab, Egg yolk, Ginger, Processed vegetable, Tomato, Shallot
  • Flavor: Olive oil, Vinegar
  • Cooking: Raw, Boil, Dress, Cut

tax excluded

生ガキ

Raw oyster

Popular
  • Ingredients: Oyster, Scallion/Green onion/Leek, Shallot, Lemon
  • Flavor: Salt
  • Cooking: Raw

tax excluded

山形三元豚ロースのロースト

Pork loin steak

Popular
  • Ingredients: Pork loin, Processed vegetable
  • Cooking: Bake/Roast

tax excluded

和牛ホホ肉の赤ワイン煮

Red wine stew

Popular
  • Ingredients: Beef cheek, Carrot, Celery, Onion, Parsley, Processed vegetable
  • Flavor: Red wine, Red wine vinegar, Sauce au cassis, Salt, Pepper
  • Cooking: Stew

tax excluded

特製フォアグラのオムレツ

Other egg dishes

Popular
  • Ingredients: Hen's egg, Foie gras, Shallot, Scallion/Green onion/Leek, Parsley, Mushroom, Shiitake
  • Flavor: Alcoholic beverage: Others, Fond de veau, Butter
  • Cooking: Bake/Roast

tax excluded

本日のお魚料理

Fish cuisine

Popular
  • Ingredients: White flesh fish

tax excluded

オーストラリア産仔羊のロースト

Roast lamb

Popular
  • Ingredients: Lamb loin, Processed vegetable
  • Cooking: Bake/Roast

tax excluded

オマール海老と旬野菜のグリエ

Other grilled / sauteed dishes

Popular
  • Ingredients: Lobster, Processed vegetable, Anchovy
  • Flavor: Vinegar, Red wine vinegar, Mustard, Olive oil
  • Cooking: Grill

tax excluded

Bistro KATORI特製ブイヤベース

Bouillabaisse

Popular
  • Ingredients: Shrimp, Crab, Processed marine product, Scallop, Potato, Scallion/Green onion/Leek, Tomato, Garlic, Processed vegetable
  • Flavor: Salt, Bouillon
  • Cooking: Simmer

tax excluded

真鯛カブトのスモークロースト

Other fish dishes

Popular
  • Ingredients: Red seabream
  • Flavor: Salt, Lemon, Olive oil
  • Cooking: Smoke

tax excluded

特製パテ

Pate de campagne (French country-style pate)

Popular
  • Ingredients: Pork, Chicken liver, Hen's egg, Onion, Bacon
  • Flavor: Salt, Pepper, Spices
  • Cooking: Pâté

tax excluded

黒毛和牛A4フィレステーキ

Beef fillet steak

Popular
  • Ingredients: Beef fillet, Processed vegetable
  • Flavor: Salt, Pepper
  • Cooking: Bake/Roast

tax excluded

生ハムのシーザーサラダ

Caesar salad

Popular
  • Ingredients: Baby leaf, Garlic, Raw ham, Parmesan cheese (Parmigiano-Reggiano), Tomato, Green beans, Bread
  • Flavor: Mayonnaise, Salad dressing, Salt, Black pepper, Oil: Others
  • Cooking: Raw, Dress

tax excluded

黒糖のクレームブリュレ

Creme brulee

Popular
  • Ingredients: Egg yolk, Fresh cream, Milk, Fruit, Ice cream
  • Flavor: Sugar: Others, Unrefined brown sugar
  • Cooking: Steam

tax excluded

Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)

Information

Hours

Monday - Sunday Lunch: 11:45 - 15:00(L.O.14:00)
Monday & Tuesday & Thursday - Sunday & Day before holiday & Holiday Dinner: 17:00 - 20:00(L.O.19:00, Drink L.O. 19:00)
Saturday & Sunday & Holiday Dinner: 17:30 - 22:00(L.O.21:00)

Close

Every Wednesday

Average price

Lunch: 3,000 JPY
Dinner: 7,000 JPY

Service Offer

  • English menu available
  • English speaking staff available

You can check the restaurant information in the phone.

QR Code links to Homepage

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