Uno Staio Ebisu
Uno Staio 恵比寿
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A casual restaurant where you can enjoy authentic Italian cuisine
Valoraciones
Japan Calificaciones de usuarios3.36(1 elementos)Reseñas
Carta
Omakase menu consisting of [3 appetizers] [2 homemade pasta dishes] [1 meat dish This is recommended for groups of 4 or more people!
JOHNNIE WALKER BLACK
780〜
Cello infused with citrus peels and aged for one month. Cello Soda (Cello + Soda) 980 yen. Due Arancia (Cello + Orange Juice) 980 yen.
Syrup Royale made from Aomori cassis squeezed with a slow juicer (cassis + sparkling wine) 980 yen, Cassis Orange (cello + cassis + orange juice) 980 yen, Cassis Soda (cello + cassis + soda) 980 yen
Syrup made by simmering locally sourced golden ginger and spices. Ginger Highball (Ginger + Whiskey + Soda) 900 yen, Gin Buck (Gin + Ginger + Soda) 980 yen, Vermouth (Vermouth + Ginger + Soda) 980 yen
(Ginger Ale + Grape Juice)
(100% Straight)
SAN BENEDETTO 500ml
A table charge of 550 yen will be applied.
Original snack kneaded with special spices
Organic olives from Tommaso Masciantonio farm
Sardinian flatbread with sheep cheese, honey, and pepper sandwiched
Fried green olives stuffed with a mixture of beef, pork, and aromatic vegetables. A specialty snack from the Marche region.
A crispy fried dough in a tubular shape filled with sweet shrimp and ricotta cheese, 1 piece
Mozzarella cheese from Hokkaido Shirakawa Dairy paired with tomatoes and seasonal fruits.
Green salad with anchovies, Parmigiano, pancetta, Italian-style Caesar salad
Freshly fried Coccoli paired with prosciutto made using traditional Italian methods
Azumino pasture-raised pork, raised freely in the mountains of Azumino. The shoulder loin is marinated with herbs and spices before being grilled whole over charcoal.
Twisted pasta from Sicily with grilled sardines and fennel in a pistachio sauce
A white carbonara made without eggs, using ricotta cheese and sheep's cheese.
A hearty stew of short rib beef with plenty of onions and tomatoes in the Neapolitan style.
Grilled Miso Chicken Thigh with Tomato Sauce and Bell Peppers.
White wine stew of Kasumi duck from Nishizaki Farm.
A type of pasta that means fish roe, infused with the flavors of seafood, similar to paella. A specialty dish from Alghero.
Flat pasta with an oval cross-section, made with basil and pine nuts, famous for the Genoese specialty 'Pesto Genovese'
Tomato cream with smoked salmon from whiskey barrels
Freshly dropped espresso
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