Billiet
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A locally renowned meat-focused Italian restaurant
Évaluation
Avis
Photo
Menu
We offer "private dining" for parties of 12 or more! (up to 17 people seated)
All-you-can-drink party plan From 4 to 15 people, private parties are available from 12 people.
Assorted appetizers with our signature homemade cured ham
Recommended for first-timers This is a course to get to know the taste of our restaurant.
Chef's favorite course using seasonal ingredients, handmade pasta, etc.
Selected by the chef! We offer a variety of Italian wines. Please check the blackboard inside for details. We recommend wines that pair well with your meal. Feel free to ask the staff.
Red and white (100cc) each 660 yen and up
Red and white (500cc) each 2,640 yen and up
(Sparkling wine)
Sparkling wine + orange juice
Sparkling wine + Cassis liqueur
(White or Red) A gently alcoholic soda mix
White wine + cassis liqueur
Small bottle (330ml)
Craft beer of the Napoli type in a small bottle (330ml)
Campari Orange / Campari Soda each
Cassis Orange / Cassis Soda each
This is a sparkling wine carefully selected by the chef. For more details, please ask the staff.
Tuscany region / Trebbiano 40% / Malvasia 30% / Grechetto 30% A fresh wine with noticeable acidity and minerals. Pairs well with prosciutto and vegetables.
Sicily / Zibibbo Inzolia Catarratto, the label is adorable. Refreshing lemon aroma.
We offer the popular white wine, Chardonnay, on a monthly basis.
From Campania, the 100% Falanghina has a mineral sensation with a salty taste from the volcanic ash soil, which pairs well with the prosciutto.
Piedmont region / 100% Cortese, with a vibrant aroma of flowers, citrus, and apples, it has a lingering finish and can be enjoyed slowly as a food wine. Perfect with prosciutto and cheese.
A rich and mineral taste from Garganega 100% from the Veneto region, with a very pleasant balance of richness and acidity, followed by sweet almond flavors from barrel aging in the finish.
Tuscany region / San Giovese with dominant aromas of cherry and plum. It has a spread of fruitiness, moderate acidity, and tannins. It pairs excellently with beef dishes.
Sicily / 100% Shiraz, a gentle balance of acidity and tannins that pairs well with any meat.
A wine from Sicily, 100% Nero d'Avola, overflowing with pleasant fruit flavors. Pairs well with deer, beef, and lamb.
Piedmont region / 100% Barbera with fresh fruit flavors and firm tannins. Pairs well with red meat and liver.
100% lamb from the Abruzzo region / Montepulciano. Medium body. Pairs perfectly with lamb.
When paired with 100% Aglianico pork from Campania, it truly shines. Cute pig label.
Best match for spicy lamb dishes, 100% Cannonau from Sardinia.
Merlot 100% from the coastal area of Sicily, containing volcanic ash, has a rich salty flavor. It pairs perfectly with red meat.
A sweet fruit liqueur infused with non-wax salted lemons. Enjoy as a digestif.
A colorless and transparent liquid as beautiful as crystal from the Veneto region. Since it is not aged in barrels, it retains the aromas from the ingredients, with a hint of grass. Fruity.
A strong, lasting aroma of anise from the Marche region, with a rich harmony of fennel, dill, and cumin. The most common and recommended way to enjoy it is on the rocks or with water.
Craft gin made with 100% Italian ingredients from the Bologna region. Enjoy the stimulating aroma created with rare spices from Italy.
Compared to authentic French absinthe, the alcohol content is lower, and the residual thujone level is also low, making it recommended for those trying absinthe for the first time!
Aromas of fresh herbs, mint, rose, and geranium from the Veneto region. Classical young grappa.
Piedmont region, transparent pale wheat color, open and strong aroma, dry and aged on the palate, with a solid aftertaste.
Like the aroma of the Piedmont region, it has a refined and elegant flavor. Majia means 'a drink made with magic (MAGIA)'.
(200ml)
Small bottle of Italian non-alcoholic beer (330ml)
It has a refreshing taste of organic lemon.
Made with fragrant Concord grape juice. Rich and full of grape flavor.
(Hot or Iced) Each
In addition to the list, we have wines such as Barolo, Barbaresco, and Chianti Classico. Please ask the staff.
Examples) ・Horse Meat Carpaccio ¥2,200 ・Ezo Deer Liver Crostini ¥770 ・Homemade Prosciutto and Porcini Mushroom Risotto ¥1,980 ・Spaghetti with Taco Mince and Olive Tomato Sauce ¥1,430 ・Sweet Potato Gnocchi with Tomato Sauce ¥1,430 ・Shizuoka Ayu Confit and Grilled Eggplant Risotto ¥1,650 ・Our Specialty Risotto with Truffle and Fried Egg ¥2,200 ・Grilled Ezo Deer: Thigh, Loin, Fillet, Heart, etc. ¥1,870~ ・Ezo Deer Ajillo ¥2,200 ・Ibaraki Aonakakamo Roast ¥3,400~ ・Ibaraki Wild Boar Grilled: Thigh, Loin, Fillet, etc. ¥1,870~ ・Yamanashi Miou Chicken Breast with Florentine-style Sage Butter ¥1,980 ・Catalana and Persimmon Compote ・Florentine-style Apple Cake ・Piedmont-style Cocoa Pudding 'Bounè' ・Neapolitan Baba ・Homemade Panettone, etc.
Each ¥660, homemade with a constant selection of 10 types (※ Small assortment ¥660, Medium assortment ¥1320) Homemade items include... Lardo, Pancetta, Prosciutto Cotto, Coppa
In spring, a dressing made with parsley and new onions. A salad full of seasonal vegetables chosen by the chef, which may change based on the day's market availability.
Florentine market style salted tripas. Fresh! The second stomach of the cow, 'tripas', is simmered for half a day to become tender. We are confident in the 'salt' and the aroma of herbs.
It is cooked slowly until just done, so you can rest assured. The rich and creamy liver is finished as carpaccio with Parmigiano Reggiano and Sicilian virgin oil.
First, this is a great deal with plenty of homemade prosciutto and seasonal appetizers!
A Biriatto original pasta with a different spiciness added besides chili. Please try it at least once.
This is our signature dish introduced on the Moyamoya Samaz program.
Reservation required 5 days in advance
Various cuts are made into steak, stew, ham, and sausage.
We always have about 3 types available, for example: Warm coconut pound cake with vanilla gelato, Catalana with fig compote, Chocolate cake with Delaware grapes.
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