Brasserie Coeur

It pairs well with cold white wine.

They have been pickled to enhance the flavors and textures of the ingredients.

Marinated overnight in a special marinade, then soaked in flavored oil in a two-step process.

Perfect for pairing with alcohol. A classic finger food.

An assortment of meat dishes, cheese, and marinated items (for 2 people)

This is our recommended salad, featuring our homemade dressing.

Please enjoy the pairing with wine.

A dish finished at the perfect temperature! A classic of French cuisine!

Using Norwegian salmon! An unbeatable combination.

Made with fresh white liver! It has a smooth finish.

Produced in Spain! Enjoy the aroma and texture of aging.

We added a touch of black pepper. Pairs well with beer.

Tender and hot! Full of collagen!

Marinated in a special spice sauce and finished with rich flavor.

A quite rich and creamy omelette! With a mushroom duxelles sauce.

If you are not fond of truffles, please enjoy it with tomato sauce!

A classic made with tomatoes, basil, and mozzarella! Unquestionably delicious.

This is a pizza with four types of cheese (Gorgonzola, Mozzarella, Gouda, Parmigiano)

Dough, tomato, garlic, and oregano only. A simple pizza without cheese.

A classic pasta made with clams! Please choose Rosso (tomato) or Bianco (oil).

This is a ragù sauce made with coarsely ground beef, finished with a rich aroma.

A dish that becomes addictive with its rich sauce made from fresh sea urchin and fresh cream. Ikura adds an accent.

A rich and luxurious tomato cream pasta made with a whole Watarigani crab, packed with the umami of crab.

Marinated in red wine and aromatic vegetables, slowly finished to enhance the fragrance.

Devil means demon! It signifies a kick of flavor with mustard and pepper. The crispy breadcrumbs are delicious.

Smooth custard base with a crispy caramelized surface. A classic deliciousness.

Roasted and chopped nuts are mixed in just the right amount.

Luxuriously made with fruit juice. Changes with each season. For details, please ask the staff.