Vin de Reve
ヴァン・ド・レーヴ
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
An adult wine bar nestled in the back streets of Ginza
Points forts
Évaluation
Avis
Photo
Menu
This is a hearty special course that includes our famous grilled sea urchin risotto.
The chef's specialties are prepared according to the season and incorporate the ingredients of the season.
Nicolas Feuillatte Reserve Exclusive
Claude Cazals Gold Card
Taittinger Brut Reserve
Louis Roederer
Ruinart Blanc de Blancs
Guy Charlemagne Blanc de Blancs
Deutz Brut Classic
Charles Heidsieck Brut Reserve
Billecart-Salmon Brut
Bollinger Special Cuvee
Perrier-Jouet Belle Epoque
Cristal
Comte de Champagne
Riesling (Marcel Deiss)
Gewurztraminer (Marcel Deiss)
Sancerre Comte La Fond (Ladoucette)
Pouilly Fume de Ladoucette (Ladoucette)
Chablis (La Chablisienne)
Corton Charlemagne (Bonneau du Martray)
Meursault (Butterfield)
Chassagne Montrachet (Philippe Bouzereau)
Chassagne Montrachet Premier Cru Morgeot (Bernard Moreau)
Puligny Montrachet (Paul Pernot)
Puligny Montrachet Premier Cru Champs-Canet (Domaine Ramonet)
Saint-Aubin Premier Cru Murgers of the Dog's Teeth (Philippe Chavy)
Condrieu (Andre Perret)
Gevrey Chambertin (La Gibryotte)
Chapelle Chambertin (Remoissenet)
Chambolle Musigny (Machard de Gramont)
Chambolle Musigny (Hudelot-Baillet)
Vosne Romanee (Mongeard Mugneret)
Vosne Romanee (Confuron Cotetidot)
L'Arlot Vosne Romanee Les Suchots
Echezeaux (David Duband)
(Hudelot Noellat) Nuits Saint Georges Premier Cru Les Murges
Nuits Saint Georges Les Clos des Forets St-Georges L'Arlot
Savigny les Beaune (Jean Marc Millot)
Beaune Teurons (Albert Morot)
Saint Joseph (Domaine Lises)
Cote Rotie (Domaine Pichat)
Gigondas (Domaine Saint Gayan)
Chateau Neuf du Pape (Mas Saint Loui)
Chateau Calon Segur
Pastourelle Clerc Milon
Chateau d'Armailhac
Chateau Leoville Las Cases
Virginie de Valandraud
Avela Theodore
A recommended dish from our restaurant. A quiche made by sautéing Awaji onions for a long time until pureed.
Vegetable jelly, flavored with raspberry vinegar.
Pureed red pepper (paprika) with fresh tomato sauce
Root vegetables are boiled to a texture that can be enjoyed, and served with a sherry vinegar and onion dressing. Half portion 1,600 yen
Vermouth and tarragon sauce. Please enjoy by dipping bread in the sauce.
Sautéed juicy super coarse sausage from Akita Kawai Farm
Dumplings filled with foie gras and duck meat, served with a burnt butter sauce with truffles and mushrooms
This is Akita pork loin meat with delicious fat.
High-quality duck breast. Port wine and truffle sauce.
Rice topped with sea urchin and cheese, baked and served with a nori cream sauce. This is our specialty.
.jpg?format=webp)
.jpg?format=webp)
