RIVIERA
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Auswertung
Japan Nutzerbewertungen3.17(1Einträge)Rezensionen
Speisekarte
The second item, pasta, can be made in any quantity you like. If you can have dessert as well, you can have all kinds.
We will make pasta in the quantity of your choice. You can also choose 2 desserts.
Enjoy the chef's signature dishes in a lunch course.
The popular RIVIERA course for dinner is now available for lunch on Saturdays, Sundays and holidays. You can choose one drink (wine, beer, or soft drink). All kinds of desserts are also available.
The course will be made with seasonal premium ingredients such as sea urchin, aorica, abalone, etc.
Chef Izawa's Lavish Special Course with Lobster The lobster is served as the first appetizer so that you can taste the flavor of the lobster even more! Please use it for a special occasion! 2 appetizers, 2 pasta dishes, main meat dish and dolce Choice of 5 kinds of dolce
Chef Izawa's extravagant special course Specialty Caviar Pasta will be included in one of the courses! The menu also includes other luxurious ingredients such as chateaubriand. The menu can be customized to meet your needs. For example, we can include abalone, lobster, etc. Please use this menu for special occasions. 2 appetizers, 2 pasta dishes, main meat dish, and dolce Choice of 5 kinds of dolce
If ordered with the RIVIERA course, it will be 1000 yen off for sparkling, two types of white wine, and two types of red wine. No reservation is necessary.
Contadi Castaldi
Belavista
Belavista
Poiel & Sandri
Not only is it served in many restaurants across France, but it is also chosen as the house champagne by famous hotels. The world-renowned diva Madonna also enjoys Deutz's top cuvée, captivating the world with its high quality.
Lamb of Montezemolo
Hofstatter
Hofstatter
Antinori
Antinori
Alberto Baralin
Products of Barbaresco
Gaya
Gaja
Hofstatter
Hoffstatter
Zenato
Maji
Alegrini
Pieropan
Antinori
Antinori
Antinori
Castello di Ama
Tenuta. San. Guido
Castello di Montepo
Castello di Montepo
Frescobaldi
Antonio Caggiano
1,200 yen and up
From 1,200 yen each
200ml
1,000 yen and up
750ml (Sparkling. Still) each
Recommended for those who are not fond of alcohol, with a fruity acidity and refreshing drinking experience.
Special deep-roasted beans from Mame Tora
This is one serving. A dish made with white asparagus from Veneto, Italy, and a delicious fried egg from Yoka Yoka eggs in Miyazaki Prefecture. The sauce may vary depending on the season.
Italian regional dish of baked eggplant, tomatoes, and cheese
The ravioli is filled with foie gras and roasted sweet potato. It is served with gnocchi stuffed with mushroom ragout.
Enjoy Bayonne ham and lardo in the style of Parma, served with carrot brioche, grissini, and gnocchi fritti.
Pasta mixed with a paste of anchovies and green olives, accented with the flavor of bottarga. The pasta is 70g.
This is handmade thin pasta, combined with duck ragu sauce and orange sauce. Fresh noodles, 100g.
This is a spaghetti dish made luxuriously with fresh snow crab, based on olive oil. The photo shows the size used in the course. It is available only when in stock.
This is a new pasta with the texture of handmade spaghetti certified by Slow Food in Italy. The fresh noodles are 100g; the photo shows the portion for the course. For dried noodles, it is 1800 yen (70g).
The rich flavor of the octopus ragu sauce pairs well with the handmade thin noodles. It goes perfectly with the vermouth sauce made from fresh aosa.
Carbonara made with consomme. It's not heavy, so you can eat as much as you want.
The price depends on the availability of ingredients, so please inquire in advance and make a reservation.
This is a roast of Kyoto duck. Even those new to game meat can enjoy it deliciously.
Please consult and make a reservation for the seafood main dish at least two days in advance. The content will depend on the availability of ingredients.
Roasted milk-fed veal. It is meat with sweetness and umami.
Made a Milanese cutlet using pork fillet
The rich pudding with plenty of fresh cream pairs well with the bitter caramel sauce.
Mascarpone mousse topped with chocolate brulee, drizzled with coffee-flavored zabaglione sauce
Baked with a base tart filled with syrup-soaked Meyer lemons. Topped with seasonal fruits.
Generously soaked brioche dough in rum syrup
We will decorate your favorite dessert with chocolate. This requires a reservation.
The chef uses Tomme de Savoie cheese and cream cheese for the Basque cheesecake. Please try the combination of its rich aroma and apple confiture.
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