Ambigramme
アンビグラム / AMBIGRAM
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
A dining experience where Italian tradition meets innovation
Points forts
Évaluation
Japan Évaluations des utilisateurs3.69(2 avis)Avis
Photo
Menu
Weekday Special Lunch Course with Dinner Menu
A dinner course with pasta as one dish to enjoy the taste of Ambigram's cuisine at your leisure.
Recommended dinner course with seasonal ingredients, carefully selected by Ambigram
New Proposal from Ambigram We have started a new lunch course, available only on Saturdays, which also includes a choice of handmade pasta. For those who want a full course but still want a satisfying lunch Two appetizers with local flavor recommended by the chef Pasta is a prix fixe style with a choice of special handmade and dry noodles, long or short
Rye Chard with homemade Schmalz, Pesciore with pickled pearl onions and salami pinchos, Chicken liver and fig dukkah with red onion marmalade bruschetta
Fruit tomatoes, pomegranate sauce, basil pesto
Horseradish sauce, hazelnuts, artichokes
Eggplant and Mascarpone Mousse, Red Onion Agrodolce
per
White bean cream with black garlic puree & gremolata
Puree of Aomori Prefecture Tago Garlic, Beet Powder, Herbs
Per Spring Cabbage Insalata Krauti, White Wine Sauce, Green Pepper Oil
per your preference with Bianco Truffle, Speck, Hazelnut, and Butterbur Powder + truffle/1g… 550 yen
Clams, bottarga, lemon zest
Tomato sauce with sakura shrimp and 'nduja (spicy salami)
(Thick 3mm) Puglia San Marzano DOP Tomato
Pork sausage, artichokes, butter, and Parmigiano
Veal ragout with mushroom fond de veau sauce, bianco truffle + truffle 550/1g… 550 yen
(Ravioli with veal ragù) spring vegetables (fava beans, green pea purée, rapeseed flower powder) and roasted hazelnuts, garlic foam
per
With Spring Vegetables Vinaigrette
Prosciutto, sage, white wine, lemon
Bianquette Truffle and Marsala Sauce
Marsala sauce with added anchovies
Served with the chef's choice of sides
Please unify the cooking method among everyone. 1. Tagliata salad that highlights the delicate flavor of the veal, with Parmigiano. 2. Milanese-style cutlet served with potatoes and tomato gelato. 3. Roman-style saltimbocca with prosciutto, sage, white wine, and lemon.
(3 types of lemon cream, limoncello, roasted pistachio)
Semifreddo with Mascarpone and Caramel
Honey sorbet with cocoa tuile
Blood orange gelato with citrus macedonia
The per item notation indicates a dish that cannot be shared. Please order for 2 servings or the number of people. An additional service charge of 10% will be added.
A DOCG sparkling wine from Piedmont made by a prestigious Barolo family that has been producing since the 14th century.
A traditional champagne loved by the French Ministry of Foreign Affairs and the Navy for official parties.
Elderflower syrup, sparkling wine, lime, mint. Non-alcoholic options are also available.
We offer carefully selected wines. From 1,760 yen.
Each
From 660 yen each
From 990 yen
(Villa de Valda, Poli, Nardini, ABSelezzione etc.) from 1,760 yen
From 1,980 yen
(Amaro, Sambuca, Frangelico, etc.) from 1,760 yen
Mini Bottle 200ml
Apple, pan-roasted tea, chamomile, yuzu
Grape, cassis, black tea, cloves, Sichuan pepper
Each
An additional service charge of 10% will be added.
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
