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Est.Est: A shining example of French techniques
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This is a French course that allows you to enjoy Est-Ouest's specialties in a casual atmosphere. A5 grade Wagyu beef stewed in red wine, bucket, homemade dessert.
This set is a combination of Est-Ouest's popular menu items and is recommended for first time customers. A selection of our most popular dishes, including: - Hors d'oeuvres - Seafood ajillo - Hot salad with bacon and potatoes - Two half-size pasta dishes - Gamberotti with shrimp, minced beef and mushrooms Bolognese - Pizza Margherita
This course includes a choice of one of our popular pasta dishes (No.1 to No.3)! We also recommend the monthly chiffon cake and summer panna cotta.
A slightly spicy pasta filled with plump small shrimp, combined with homemade tomato sauce made with Awaji onions and a variety of vegetables, and Hokkaido fresh cream, creating a 'tomato cream sauce.' Made with extra virgin olive oil, it's gentle on the body and has a deliciousness that makes you crave it after just one bite. It is often featured in the media!
This dish is a masterpiece slowly simmered with beef mince, red wine, and a special tomato sauce made by our French chef. Some customers come specifically to enjoy this!
The most popular menu item at night. It includes over 10 types of the chef's recommended antipasti. 1250 yen per person - Orders are accepted for two or more. The photo is for two servings.
Made with shrimp, octopus, scallops, squid, and extra virgin olive oil. A hidden favorite is the crispy fried garlic! It's very popular, and depending on the crowd in the restaurant, it can also be made for lunch!
The red wine is light and the white wine is fruity. Both pair well with food.
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