Roberto
ロベルト
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Vivace osteria italiana casual
valutazione
Japan Valutazioni degli utenti3.06(1risultati)Recensioni
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A course that uses a variety of seasonal ingredients! You can fully enjoy seasonal flavors such as homemade tagliatelle and Saltimbocca of Tenjin Pork☆ Marinated sardines and grapefruit and dessert are also included to create a special moment. Available from 2 persons with reservations required.
A course of dishes made with the freshest seasonal ingredients! You can choose one of two types of homemade handmade pasta. Reservations required, available from 2 persons. The photo is for reference only. Please choose your own dish.
A special cooking course using a variety of seasonal ingredients! You can choose one pasta from the menu. Reservations are required and available from 2 persons. The photo is for reference only. Please choose your favorite dish from the menu.
A special cooking course using a variety of seasonal ingredients! You can choose one pasta from the menu. Reservations required, available from 2 persons. The photo is for reference only. Please choose your favorite dish from the menu.
A sweet and sour cute sour!
The aroma of ginger that makes you feel warm inside
The scent of pineapple and mint is refreshing and crisp!
The sweet and spicy taste of love with the aroma of star anise ♡
Bright and dry! You can drink it quickly!
A sweet and spicy flavor using cinnamon, star anise, apple, mandarin, and honey.
A vibrant aroma with tropical fruits like pineapple, mango, and peach, combined with vanilla, cardamom, and cloves.
Chewy bread baked in-house. It is baked during business hours, so you might encounter it fresh out of the oven!
Generously topped with Mimolette cheese and bottarga!
Handmade lasagna made with homemade pasta. The rich meat sauce and plenty of cheese are addictive!
Roberto's Unagi Pie inspired by Nagoya's Hitsumabushi!
Roberto's signature dish with a cutlet topped with prosciutto and generously covered in cheese sauce!
Italian white sauce made with seasonal fruits and ricotta cheese!
Traditional tuna sauce combined with Italian bacon with skin.
This is an Italian aspic made by simmering pork ears, trotters, and cheek meat until tender.
The cherry sea bream is simply prepared with a hot water blanching technique.
Tartare of low-temperature cooked roast beef, topped with quail onsen egg
A salad with slightly bitter Pisanri (Western dandelion leaves) and prosciutto
Roberto's specialty, layered like a mille-feuille and fried to a crisp!!
Gratin with Italian sausage salsiccia!!
Crispy okahijiki quickly sautéed and topped with a fried egg.
Thick domestic asparagus grilled to perfection!
Confit of sweetfish cooked until tender to the bone
Sicilian-style ice cake with dried fruits and nuts
Roberto's recommended dessert!!
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