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Rossi
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
An Italian Trattoria Enjoying Night Views
Punti consigliati
valutazione
Recensioni
fotografia
menù
Also available on weekends only is the Holiday Lunch Buffet. The buffet offers more than 30 appetizers and desserts, and you can choose a main dish of your choice. A glass of champagne is available for toast. The rest of the menu is by-order, so you can enjoy your meal to your heart's content until your time is up.
The chef himself travels throughout Japan in search of ingredients. This is our signature course, featuring carefully selected seasonal ingredients that reflect the four seasons of Japan in Italian cuisine.
This plan is a luxurious course using fine ingredients carefully selected by the chef and Champagne toast is included. The restaurant is located on the top floor of the hotel with a panoramic view of the Tokyo nightscape, allowing you to fully enjoy the rich flavors of the season.
Rossi's signature course with a champagne toast, using seasonal ingredients carefully selected by the chef. A message plate is included for birthdays and anniversaries, making your special occasion a spectacular one. Please enjoy the richly flavored seasonal bounty at the restaurant on the top floor of the hotel with a panoramic view of the Tokyo nightscape. We will be happy to add a message of your choice to the dessert plate. Please indicate in the remarks column when making a reservation. The plate in the photo is an image.
24-Month Aged Prosciutto
Bruschetta with Tatsugahama Whitebait, Green Chili and Cream Cheese 1pc
Bruschetta with Aso Grass-fed Akaushi Corned Beef by GOOD GOOD MEAT 1 pc
Aizu Horse Meat Tartare with Salsa Verde
Sea Bream Carpaccio with Turnip and Bottarga
Zeppoline of Wild Yam with Sanpuku Nori Seaweed
Hasegawa Farm Mushroom Salad
Tokyo Burrata with Seasonal Fruits
Fresh Lobster Salad
Roasted White Asparagus with Okukuji Eggs
Fried Mixed Squid and Fish
Mr. Mack's Mussels Steamed in White Wine
Wagyu Beef and Porcini Mushroom Ragout with Pane Carasau
Spaghettini / Aglio e Olio with King Shiitake Mushrooms and Bottarga
Pici / Tomato
Spaghettini / Squid Ink
Pappardelle with Wagyu beef ragu and onions
Spaghettini with firefly squid and seasonal vegetables
Risotto with Hokkaido scallops and turnips
Orecchiette / Classic Genovese Pesto
Gnocchi / Gorgonzola
Spaghettini / Arrabbiata with Fukudome Farm Bacon
Spaghettini / Aglio e Olio with Hokkaido Sea Urchin
Today's Fish Aquapazza
Grilled Wagyu Flank Steak & Roasted Bone Marrow
Grilled Daisen Chicken in Diavola Style
Herb Roasted Hokkaido Free-Range Pork Tomahawk Steak with Potato Wedges
Roasted Tasmanian Lamb Chop with Potato Wedges
Selection of Today's Wagyu Beef with Grilled Vegetables
Dry Aged T-Bone Steak with Brown Butter Sauce
Tiramisu
Strawberry Baba
Hachijo Island Lemon Cake
Sicilian Cassata
Gelato [ Pistachio / Salted Caramel / Ricotta Cheese ]
We will write a message in chocolate on the edge of the dessert plate. (Free) Please feel free to ask.
Ingredients that evoke the four seasons of Japan, paired with a carefully selected limited-time 'Japanese Wine' from Kaneda Hiroaki in Niki Town, Yoichi, Hokkaido, a lightly sparkling white wine with retained acidity.
Emilia Romagna / Lambrusco di Grasparossa di Castelvetro
Champagne / Chardonnay, Pinot Meunier, Pinot Noir
South Australia / Pinot Noir, Pinot Meunier
Veneto / Garganega
Friuli Venezia Giulia / Chardonnay
Veneto / Pinot Nero
Campania / Primitivo
Suntory whisky 'Ao' Highball
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