Trattoria Piatto
トラットリア ピアット
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Ultime informazioni
A homely authentic Italian restaurant
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Grape variety: Greco Bianco 100% Organic wine grown in the sun of Calabria, Southern Italy! <Sommelier Takahiro Kita's comment> A bright straw color that shines like platinum, with lively notes of wild herbs and dried fruits, and a soft aroma of tropical fruits. The palate is elegant with balanced acidity and a solid structure. The aftertaste is fruity and lingers, enhanced by soft pressing to bring out the flavors of the grapes. Fermentation and storage are done in stainless steel tanks, resulting in a fresh and fruit-forward finish. Full bottle 3800 yen, glass 650 yen.
Grape varieties: 50% Bombino Bianco, 40% Trebbiano, 10% Malvasia. Puglia region. <Sommelier Yuma Ide's comment> This is a distinctive wine from the popular winemaker Luigi Moio in Southern Italy. It has aromas of ripe apples and pears, a mid-palate with richness, and a strong mineral finish. The character of Bombino Bianco is well expressed, making it a wine you will love more with each sip. Full bottle 4500 yen, glass 750 yen.
Grape variety Sauvignon Fume (Sauvignon Blanc) 100% comparable to high-quality white wine from the Piedmont region of Loire! <Sommelier Kitakihiro's comment> Recently gaining popularity, this aromatic Sauvignon Blanc! Sauvignon Fume is a synonym used in the Loire region of France. A synonym refers to a local alternative name. The Fume from the Loire region is a renowned production area for high-quality white wine! This high-quality Fume from Italy is made using seedlings sourced from the Loire and produced in the same limestone soil as in Loire. Please enjoy the unique umami of Fume spreading in your mouth♪ Highly praised by sommeliers from famous restaurants! You will not regret it! Full bottle 5600 yen, glass 850 yen.
Grape varieties: Sangiovese 70%, Cabernet Sauvignon 20%, Canaiolo 10%. A beautifully balanced wine! Comment from Sommelier Ryuji Yonezawa from Umbria: The three main elements of red wine are acidity, fruitiness, and tannins. The balance of these elements determines the overall flavor. This Roccascozza is a very well-balanced wine. It has a beautiful acidity, not too heavy fruitiness, and soft tannins, all harmoniously creating a 'beautifully balanced wine.' Enjoy this wine as a benchmark for future wines! Full bottle 3900 yen, glass 650 yen.
Grape variety Barbera 100% from Piedmont, one of the three major varieties of the Piedmont region! <Sommelier Kitakihiro's comment> Barbera is a grape variety that is dearly loved by Italians. It has a fresh impression of cherries and raspberries and is overall vibrant. The balance of fruitiness and tannins is good, making it enjoyable even for those who are not accustomed to wine. This wine can be enjoyed with various dishes, including appetizers and pasta. Full bottle 4900 yen, glass 750 yen.
Grape variety Nebbiolo 100% - the king of Umbrian wines from Italy! <Sommelier Yuma Ide's comment> This wine expresses the preferences of the Burgundy-loving owner. I couldn't help but ask, is this really the price? The tannins are soft, fresh, and elegant in flavor. When poured into a glass, the deep ruby liquid shines with youth and sophistication. The aroma features cherry, rose, and blood, with a soft mouthfeel from three years of barrel aging. Enjoy the strength of grapes grown using natural farming methods! Full bottle 5600 yen, glass 850 yen.
Sparkling Wine (Half Bottle)
Sparkling wine (full bottle)
Sapporo Ebisu Beer
Rare and highly prized fish (2.5kg class) wild grouper and clams steamed and grilled ~with grilled eggplant and sun-dried tomato sauce~
Assorted appetizers (for one person)
Salami Milano and Agu pork rillettes, hummus, served with crostini.
Seasonal herb salad
Raw ham
Homemade quiche
Carpaccio of wild amberjack from Nagasaki Prefecture
Grilled marbled carpaccio of venison loin from Tanba, Hyogo Prefecture
Grilled Smoked Scamorza topped with prosciutto
Aomori Prefecture octopus carpaccio
Ibaraki Prefecture pork shoulder and lentil roll with purple radish and turnip marinated in anchovy sauce
Sauteed Daisen Chicken from Tottori Prefecture with Vinegar Sauce
Margherita
Anchovies and caper
Raw ham and baby leaf
Scamorza (smoked cheese), prosciutto and vegetable pasta (tomato oil) sauce
Daisen chicken from Tottori Prefecture and new onion in sansho pepper oil sauce
Crab meat from Sakaiminato, Tottori Prefecture, with a vegetable sauce (tomato, cream, and oil)
Swordtip squid and vegetables with homemade squid ink sauce
Wagyu beef meat sauce
Octopus from Aomori Prefecture and green asparagus with eggplant tapenade sauce
A double-textured dish featuring whitebait from Morosaki, Aichi Prefecture, and spring vegetables in an arrabiata sauce.
Wild-caught flounder from Chiba prefecture and vegetable pesto
Chiba Prefecture Clam Carbonara with Dried Boar's Roe
Shrimp and vegetable olive paste
Swordtip squid and vegetable squid ink risotto
Crab meat risotto with vegetables and Sakaiminato, Tottori Prefecture
Aomori Prefecture octopus pesto risotto
Rare and highly prized fish (2.5kg class) wild grouper and clams steamed and grilled with grilled eggplant and sun-dried tomato sauce
Pan-seared wild snapper from Hachijojima Island, Tokyo, with a sauce of sansho pepper and new onions, accented with roasted hazelnuts.
Oven-baked grilled conger eel from Ehime Prefecture with shiso pesto sauce, topped with Noilly Prat vermouth and Kishu plum butter sauce.
Roasted high-quality Aomori duck breast (Barbary breed) raised in the rich natural environment of Aomori Prefecture, cooked at low temperature. It has no strong duck odor and is very easy to eat. Aomori duck meat is bright red and has the unique flavor and richness characteristic of duck.
Roasted venison loin from Tanba, Hyogo. This is our top recommendation, made from natural venison from Tanba. The wild Tanba deer roam the rich nature and bountiful food resources of the Tanba region, growing while enjoying the delicious blessings of nature. You can feel the robust flavor.
A5 Nagasaki beef characterized by the exquisite balance of the natural umami of the red meat and fat. Please enjoy the rich and mellow Shinshin at least once.
Grilled Okinawan brand pork shoulder loin (Agu pork)
Roasted guinea fowl from Hanamaki, Iwate Prefecture, in vinegar sauce
Warm pistachio and strawberry custard gateau
Blueberry cheesecake
Chocolate Cake
Maple Cheesecake
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