Italian Restaurant TRIPPA
イタリア食堂 TRIPPA
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This plan is recommended for parties where you can enjoy two hours of free-flow (free refills) of TRIPPA's carefully selected select wines, sparkling wine from the barrel, Ebisu Meister keg draft, etc., while enjoying seasonal dishes.
This plan is recommended for parties where you can enjoy seasonal dishes while enjoying two hours of free-flow (free refills) of TRIPPA's carefully selected select wines, sparkling wine from the barrel, Ebisu Meister keg draft, and other beverages. This plan includes a main dish of Itoshima pork and seasonal fish.
This plan is recommended for parties where you can enjoy seasonal dishes while enjoying 2 hours of free-flow (free refills) of TRIPPA's carefully selected select wines, sparkling wine from the barrel, Ebisu Meister keg draft, etc. This full-course plan includes a main dish of Itoshima pork and seasonal fish, as well as an after-dinner dolce.
Are you enjoying delicious all-you-can-drink drinks? This is a great drink plan that allows you to enjoy 2 hours of free-flow (unlimited refills) of really good wine and premium beer!
This is a Florentine-style trippa made from the second stomach (hachinosu) sourced fresh, carefully prepared, and simmered with aromatic vegetables and tomato sauce.
A refreshing Italian dish made with tender stewed tripe mixed with lemon, olive oil, and parsley. It pairs perfectly with gentle white wines like Soave.
Crispy and crunchy on the outside, yet fluffy on the inside, you can still feel the texture of the trippa. It's the ultimate dish to accompany wine.
Boil the centopelle (the third stomach of the cow, also known as senmai) and serve it with fragrant mint and seasonal vegetables.
Lampredotto (the fourth stomach of a cow, also known as tripe) is a simple stew sandwiched in homemade bread, a soul food from Italy.
A platter of homemade hams and salamis [example] Itoshima pork thigh prosciutto, Itoshima pork shoulder prosciutto, smoked prosciutto, and Kikuchi-produced white liver pâté from red chicken.
An assortment centered around seasonal seafood [example] marinated pearl oyster, scallop, Okinawa sea bass carpaccio, ceviche-style, Amakusa fresh green laver zeppole
A platter of appetizers made with seasonal fresh ingredients. The selection changes with the seasons, featuring 8 to 9 dishes. This assortment includes our homemade smoked ham, terrine, carpaccio, confit, and more, allowing you to experience the quality of our establishment.
After salting a piece of meat weighing about 10 kg, it is slowly boiled for approximately 7 hours.
Homemade raw ham made from a piece of meat that has been salt-cured and aged for at least a week, then cold-smoked.
A pâté made with soft chicken white liver that crumbles easily, wrapped in homemade bacon. *Due to the producer's circumstances, the timing of restocking is undecided. We hope to resume as soon as it is back in stock.
Our signature dish. Please enjoy it hot with plenty of Pecorino cheese.
Italian-style tempura made by simply frying various seasonal vegetables. Served with salt and lemon.
Neapolitan-style fried bread made by mixing fresh Aosa from Amakusa into fermented dough and frying it.
Panelle, famous as a street food in Sicily. Chickpeas are kneaded into a paste, rolled out thinly, and then fried. You can enjoy different textures depending on the thickness. It pairs exceptionally well with sparkling wine.
A simple pasta with a drop of homemade garum (fish sauce) as a secret ingredient.
A rich and concentrated tomato sauce with the aroma of fresh basil.
A Roman specialty. Generously seasoned with black pepper and Pecorino cheese (sheep's milk cheese).
Special meat sauce made with plenty of Itoshima pork served with homemade handmade pasta.
Homemade gnocchi mixed with Parmigiano, coated with a butter sauce infused with the aroma of fresh herbs.
Please enjoy it with a sauce made from overflowing meat juices, balsamic vinegar, olive oil, and homemade mustard.
Thickly sliced heart cooked medium rare.
A salad made with seasonal vegetables from the prefecture. Please enjoy it with vinaigrette dressing.
A salad made with locally produced black rice and glutinous barley, combined with colorful vegetables. It is simply mixed with chopped colorful vegetables, anchovies, capers, and olive oil.
Handmade gelato that changes with the seasons.
A chocolate cake originating from Capri Island in the Campania region, made without flour.
Uses 70% cocoa couverture.
The epitome of Italian cheese. The 36-month aged version is characterized by a concentration of amino acids, featuring a crunchy umami flavor.
A blue cheese with a unique flavor and saltiness that calls for wine. It is served with honey or jam.
A classic hard cheese with a bumpy surface. It has a light saltiness and an easy-to-eat flavor.
A hard cheese from France with a concentrated flavor of milk. It is served in ribbon-like curls using a special cutter.
Sheep's milk cheese is produced throughout Italy, but Pecorino from Tuscany is characterized by its soft saltiness and nutty flavor.
Bottle: 3800 yen Spain; Macabeo and others
Bottle: 3800 yen Spain - Macabeo and others
Sparkling wine that has been barrel-aged in Italy. This is a genuine sparkling wine that undergoes secondary fermentation in the barrel. White: Aged in barrels in the Veneto region of Italy, it has a refreshing taste with the richness of Glera and Trebbiano grapes. Red: A rare variety from the Veneto region called Manzemin. It has a subtle sweetness and moderate tannins, providing a flavor that never gets boring.
Bottle: 4500 Italy; a soft, indigenous variety with Cortese acidity. Enjoy with salami and cheese.
Available only by the bottle. Japan, Yamanashi Prefecture; Koshu has a clear acidity and a light flavor. Perfect with fish appetizers.
Bottle: 5800 yen New Zealand Marlborough: Riesling with aromas of orange blossom and citrus, flavors like grapefruit. A Riesling highly recommended by our female staff.
Bottle: 4800 yen France; Sauvignon Blanc with a fresh aroma of grass and a soft acidity of citrus. Pairs well with seafood dishes.
Bottle: 3800 yen, Japan; Yamanashi Prefecture; a crisp and refreshing Japanese wine with a dry Koshu taste. Its unique citrus aroma pairs perfectly with seafood appetizers. By slightly lowering the temperature, you can also feel its distinctive minerals, giving it a flavor close to sake.
Bottle: 3800 Italy, Veneto region: Pinot Grigio, light and fresh full-bodied. Recommended with seafood appetizers, fritters, and grilled pork.
Bottle: 3800 yen, South Africa, Western Cape; Pinotage, awarded multiple times in international competitions for its terroir (land-derived flavors) and innovative attempts. It has firm tannins while being sharp.
Bottle: 3800 yen Italy, Veneto region = Friuli Venezia Giulia; Pinot Nero with a beautiful ruby color. Fresh yet pairs well with everything from appetizers to grilled beef.
Bottle: 3800 yen, Italy, Piedmont; Barbera variety, smooth and fresh medium body. A versatile player that pairs well with a wide range of dishes from appetizers to main meat courses. Great with a platter of salami or grilled Angus beef. When ordered by the bottle, you can also enjoy the changing character as the temperature rises.
Bottle: 6200 yen Italy, Puglia; Zinfandel EU organic certified. Recommended for robust, spiced salami, game, and aged cheese.
Bottle: 5300 yen America; a blend of Cabernet Sauvignon and Malbec selected from multiple vineyards in California. Pairs well with smoked ham and grilled beef heart.
This is an original recipe blended with wine, fruits, and several types of spices.
Daidai Ale: Characterized by a refreshing aroma and flavor using Fukura mikan and citrus hops. Tokyo White: A refreshing and dry flavor with subdued hop bitterness. After Dark: Features a café latte-like aroma with a gentle sweetness and refined bitterness. Kirin IPA: A refreshing aroma using domestic malt and rare hops.
The pinnacle of Ebisu Beer with an increased amount of Royal Leaf Hops.
A highball made with the blended whiskey 'Dewar's', which has a history of 170 years.
A carbonated drink made with the orange and herb-flavored liqueur 'Aperol' produced in the Veneto region of Italy. Perfect for the first drink or as an appetizer.
A cocktail made by adding white wine to Aperol soda.
A sweet flavored wine blended with herbs and spices. Enjoy it on the rocks.
Characterized by a cleaner sweetness than Rosso. It can also be mixed with soda. Spritz (with white wine) is 780 yen.
The traditional method of direct fire distillation 'Romano Levi'. The charming hand-drawn label has become a collector's item not only in Italy but around the world. It is a genuine grappa with no added sugar or flavoring.
Every year, handmade limoncello made from organic lemons produced in Kumamoto Prefecture. Enjoy it as an aperitif with soda or as a digestif straight.
It will be served only in bottles.
This is smooth mineral water sourced from Tuscany, Italy. Non-carbonated 500ml bottle.
A refreshing drink made by adding Italian fruit juice to natural sparkling water. Comes in a 200ml small bottle. Kinotto: Italian citrus, Aranciata Rossa: Blood Orange, Limonata: Lemon, Pompelmo: Grapefruit
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