YORIMICHI shin-sapporo
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Enjoy live performances with a new sensation Italian cuisine
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Weekday lunch specials ♪ Casual course with our famous Wagyu beef pasta The pasta is prepared in front of your eyes with a secret finishing touch... Please come and experience the pleasure of more than just eating!
Standard dinner course with a main course We offer not only our famous Wagyu beef pasta, but also a hearty roast pork porchetta with herbs for the main course☆. We also have a full lineup of snacks to enjoy a wonderful time while enjoying wine. Please come and visit us when you want to have a good time.
Celebrate your daily gratitude with a meal♪ Leave it to YORIMIHI for casual celebrations☆Celebration courses with dessert plates are also available for small celebrations and birthdays, as well as for daily gratitude♪ Our staff will do their best to make your day wonderful from lunch time! We have 3 kinds of pasta of the week to choose from. We are always happy to help you with any questions you may have. ◆Cheers ◆Sample of today's appetizers: Simple salad with homemade Awajishima onion and French dressing, Carrot rapé with Hokkaido carrots, Potato salad with homemade Mochirai pork bacon and Mortadella ham ◆Choice of pasta one day: Rosso with organic tomato sauce and Kobayashi Farm's Peperoncino with homemade cod roe and Marutomo Kaike seaweed -Cream with Hokkaido cod, Baron and cold cabbage -Standard Wagyu Pasta (Cachoepepe style) +500 -Wagyu Pasta Pomodoro +500 -Wagyu Pasta Japanese style +500 -Wagyu Pasta Tokachi style +600 -Wagyu Pasta Mushroom +600 -Wagyu Pasta Tokachi style +500 -Wagyu Pasta Pomodoro +500 -Wagyu Pasta Pomodoro +500 -Wagyu Pasta Tokachi style +600 -Wagyu Pasta Tokachi style +500 Wagyu pasta with mushrooms +600・Wagyu pasta with carbonara +900 ※Please see our Instagram story for more details. ◆Desserts ◆Cafe toast drink list, natural wine red, natural wine white, highball, Umami cola, Tosayama ginger ale, Kanda grape orchard apple juice, Muchaen mikan juice, soda water, sparkling wine +110, draft beer +220
Weekday lunch specials ♪ 3 types of pasta of the week to choose from. The pasta dishes and upcharge will be changed every week. Please check our Instagram story to see what's new.
Casual course with snacks main course including our famous wagyu beef pasta. We have a full lineup of snacks to spend a wonderful time while enjoying our famous Wagyu beef pasta and wine. Please use this course when you want to have a little bit of fun.
Weekday Women-Only Special Plan♪ Enjoy a casual and fulfilling Yorimichi time with a variety of small appetizers and pasta for the main course. A message can be added to the dessert platter. Please take advantage of this plan for celebrations as well! We can also change the main dish and variations for an additional charge, so please feel free to contact us.
Friday only! The regular 60 min. fee is ¥1000 instead of the usual ¥1500! Sapporo Classic and sparkling wine can be added for an additional ¥500!
A spring welcome and send-off party course of creative Italian cuisine that combines carefully selected ingredients from Hokkaido with the finest ingredients cultivated in Tokyo to provide a casual yet authentic dining experience!
A premium spring welcome and send-off course of creative Italian cuisine that combines carefully selected ingredients from Hokkaido with the finest ingredients cultivated in Tokyo to provide a casual yet authentic dining experience!
Please enjoy it with fruit juice or soda.
Please enjoy with fruit juice or soda.
Please enjoy with fruit juice or soda.
Cacio e Pepe style = a classic pasta that simply enjoys the ingredients of cheese and pepper. *The noodles are specially made thick fresh noodles from Maruwa Seimen.
A rich tomato sauce made with organic tomatoes from Italy and kombu from Hokkaido, perfectly matching acidity and umami.
A flavorful sauce made from Tokachi mushrooms blended into a paste. It has a rich finish with the aroma of truffles added at the end.
A seasoning that can be enjoyed by both adults and children, made by simmering onions from Awaji Island and using the secret sauce from the Odaiba store.
A carbonara style that luxuriously uses free-range eggs from Hama Atsuma. It pairs exceptionally well with the red meat of Ikeda beef.
Chef's recommendation. A serious pasta made with Hon Karasumi from Miyashin Shoten in Kochi Prefecture. Fresh pasta made with Haruyutaka is an additional 500 yen.
Using red shrimp as the ingredient for those who want to enjoy it at a reasonable price.
A dish featuring a generous portion of lobster tails.
You can fully enjoy the broth of the Ise lobster.
Half body 15001 tail 2800 (tail only)
Half 580 Full 880
Half 580 Full 880

