B-TRE

A refreshing dish featuring burrata cheese from Puglia, Italy, topped with a sauce made of cherry tomatoes and seasonal fruits confit.

B-TRE's signature dish featuring homemade focaccia topped with horse meat tartare and caviar

An assortment of 7 types including carpaccio, homemade ham, burrata cheese, and organic vegetables with bagna cauda.

Layered baked rice eggplant with tomato sauce and smoked provolone cheese

A traditional Venetian dish made with fresh sautéed beef liver and a sweet Marsala wine sauce.

Made with Kyoto Kujo leeks, asari clams, mussels, and clams, finished with an oil sauce and topped with plenty of Italian bottarga.

Thin egg pasta from Piedmont coated in butter sauce, topped with shaved Parmigiano and plenty of truffle. Market price

Rich carbonara made with plenty of the rich brand egg 'Ranou Egg' from Oita Prefecture

Gnocchi dough made with Pecorino cheese, topped with Gorgonzola sauce, and finished with Parmesan chips drizzled with orange honey.

We will prepare risotto using seasonal ingredients and Italian ingredients, or risotto tailored to your preferences. From 2000.

Seasonal fish seasoned with mushrooms and shellfish, white wine, and lemon, wrapped in foil and baked in the oven.

A sauce made with shellfish, cherry tomatoes, and basil

Grilled with charcoal, resulting in a crispy skin and fluffy meat.

Oven-roasted with garlic, lemon, thyme, rosemary, sage, and more

Prepared as meunière with lemon butter sauce

Items such as tenderloin, misuji, rump, and ichibo may vary depending on the time. 100g/4200 and up

Roasted with a slightly spicy finish using local chicken from Hyogo

Slow-cooked shank of New Zealand lamb, tender enough to eat without a knife.

We offer stews from various regions of Italy as well as the chef's original stew.

Italian sausage made with Kagoshima black pork, grilled over charcoal or stewed in tomato sauce

We offer six varieties of gelato and sorbet that change with the seasons.