Trattoria ORO BRILLANTE
トラットリア オロブリランテ
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Authentic Italian in a Homey Atmosphere
Empfohlene Punkte
Auswertung
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Speisekarte
This course begins with the chef's homemade appetizer, followed by a main course of pasta with your choice of pasta. The course that has been offered since the opening of the restaurant has been renewed. The homemade handmade pasta is highly recommended! Please try it when you want to "taste pasta to the fullest".
Enjoy the seasonal ingredients that change with each season in a course that is at the chef's discretion. This is our recommended course that includes the chef's homemade pasta, fish and meat dishes.
Enjoy an elegant course meal at lunch time. The chef's homemade handmade pasta and the main dish of "Awaji Ebisu Mochi Pork" are tender, juicy, and rare pork. Please take this opportunity to try it. (The main dish can be changed by advance reservation. Please inquire by phone.)
Pasta is the main course with your choice of pasta! We recommend our homemade handmade pasta for the daily special.
Weekday lunch time only. You can enjoy "Awaji Ebisu Mochi Pork Salad with Homemade Smoked Ham," which is a dish of the dinner course, as an appetizer.
Recommended for first time customers! This set menu includes our recommended appetizer platter and salad. Also available with dessert and cafe for ¥4,180 (tax included)!
5 types assortment ... 2,200 yen 8 types assortment ... 3,300 yen
The risotto made with Italian rice is perfectly al dente. Each grain of rice is coated with the deliciousness of the sauce. It is a risotto that includes seasonal seafood and vegetables. The contents may change depending on the availability of ingredients.
Tiramisu, pudding with mascarpone cheese, chocolate cake, etc. We have prepared desserts with just the right amount of sweetness, perfect for after a meal.
It is a red sparkling wine.
(Standard)
(It has a delicate flavor, but also a slight bitterness)
(Aroma-rich, crisp lager beer)
(White/Red) 500ml each
This is natural sparkling water from Italy.
(W...550 yen)
(H/I) each
(H/I) each

