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Trattoria Azzurri
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
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Italian cuisine that makes the most of local ingredients
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From appetizers to main courses, you can enjoy an abundance of seasonal flavors.
A full course meal featuring "the best ingredients of the moment". We carefully prepare carefully selected seasonal ingredients and offer them as a course meal just for you. If there is a dish you would like to enjoy or would like to have incorporated into the course, you can enjoy the full course meal with that dish.
Casual lunch course. This course includes a small appetizer, entrée, pasta, main dish and dessert.
*Please use in groups of 4 or more.
*Please use in groups of 4 or more.
*Please use in groups of 4 or more.
*Please use in groups of 4 or more.
Assorted appetizers, your choice of pasta or pizza, and assorted desserts.
Enjoy Kirin Ichiban Shibori in a thin glass that is light and delicate, with minimal foreign sensation when it touches the lips.
A sparkling wine with fresh fruit flavors such as green apple. It is produced by the family-owned Bisol estate, which has been operating since the 16th century, located in the hilly area of Valdobbiadene and Conegliano in the Prosecco region of Veneto, Italy. It was selected as one of the top producers of Prosecco by the event 'Opera Wine' held by 'Wine Spectator' and the Italian wine festival 'Vinitaly', featuring the best 100 producers in Italy.
Sicilian Blood Orange Juice, Aomori Prefecture Apple Juice, Kochi Prefecture Ginger Ale, etc.
Using juniper berries (including self-cultivated), Kawagoe tea (green tea from Kawagoe), yuzu, grape pepper, ginger, and cinnamon, these botanicals are distilled using a unique extraction method with a domestically produced original distiller, creating a complex and gorgeous aroma and a strong, refreshing taste. The water used is drawn from the Chichibu Paleozoic water vein, which has very low levels of calcium and magnesium, making it soft water.
A highly valuable domestic whiskey released by a venture whiskey distillery located in Chichibu City.
Enjoy the finest craft gin from Emilia-Romagna with botanicals from each continent.
The umami of red shrimp and the sweetness of cauliflower, combined with the gentle richness of ricotta and mozzarella. This is a pizza of early summer finished with Genovese sauce.
Spaghetti of early summer with pike conger cooked tenderly and zucchini combined in various forms. A dish with the umami of mullet roe, the slight bitterness of charred citrus, and a hint of mint aroma.
Fritters made with flower zucchini available only during this season, stuffed with a mixture of cheeses based on ricotta and bacon smoked in bourbon barrels. Served with a slightly spicy tomato paste.
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