Bistro Sakaba D
ビストロ酒場 D
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 12/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
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This standard course lets you casually enjoy the charms of Bistro Sakaba D. We’ve prepared a total of five dishes, ranging from popular appetizers to ajillo featuring seasonal ingredients, a steak of “Ena-dori”—a brand-name chicken from Gifu Prefecture—marinated in kelp, and the chef’s special pasta. By incorporating seasonal ingredients and daily specials, you can enjoy flavors unique to each day.
Western-style oden made with the owner's special homemade demi-glace sauce
Using a baguette sourced from a long-established bakery in Gifu Prefecture
Ham made from pork thigh
A traditional French dish made by mixing pork, liver, herbs, and spices, then baked in the oven.
Plain, Picante, Beef Tongue. Single orders are also possible. 600 yen per piece.
(On the rocks, with water, with soda)
Bottles are available on a separate sheet
(Tonic or Soda)
(Campari x Soda)
(Rum x Cola)
(Vodka x Grapefruit Juice)
(Vodka x Orange Juice)
(Cassis liqueur x Orange juice)
(White wine x soda)
(White wine x Cassis liqueur)
(Red wine x Cola)
(Red Wine x Ginger Ale)
(Vodka x Tomato Juice)
(Beer x Tomato Juice) *Using fully ripe tomato juice from Gifu Prefecture
(Cabernet Sauvignon)
(Cabernet Sauvignon)
(Merlot)
(Pinot Refur)
(Chardonnay)
(Chardonnay)
(Sauvignon Blanc)
(Chardonnay)
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