Vegibaru Chibattoria

The a la carte menu introduced below is from a certain day's menu! Please check today's daily menu on our Instagram story! If you have requests like 'I want to eat this dish again because it was delicious before' or 'I want to try this dish,' we will do our best to accommodate your requests, so feel free to consult with us!

First, please enjoy the daily assorted appetizers of 5 types! If you have any ingredients you are not good with, we will do our best to accommodate you, so please feel free to consult with us!

During dinner time, we offer monthly changing bread as Coperto (Appetizer) to customers aged high school and above. If you do not need the Coperto, please let us know.

This is a dish that you definitely want to try when it's on the menu! Crispy baked potatoes are paired with a tangy cheese sauce and green onions, and topped with ikura and herbs. Eating everything together gives you a new experience of galette, and it's one of the chef's recommended à la carte dishes! It's generally available during the potato season!

A feast of the sweetness of corn and the umami and saltiness of sea urchin! Customers who have tasted it say, 'I want it in a bucket!' due to its deliciousness♪

The thick and flavorful shiitake mushrooms from Abiko are made into a cutlet, topped with freshly cut prosciutto and grated Parmigiano. Although it looks simple, the flavor of the cutlet fried in beef fat and the harmony of the umami from the shiitake and prosciutto make this a dish that keeps customers coming back! This is generally available except when shiitake mushrooms are out of stock!

An etuve made by steaming the sweet cabbage using only its own moisture without adding any water, enhanced with pancetta and topped with original spices and Parmigiano for even greater deliciousness! It pairs wonderfully with fragrant white wine or a nice orange wine! If it's on the menu during the early spring when new cabbage is in season, it's highly recommended!

The very popular 'Burrata Cheese' is served at Chivattoria along with sliced fresh ham and seasonal fruits! We offer both a whole piece and a half-sized cut! Sometimes, instead of fruits, we pair it with seasonal vegetables, or even bake the whole Burrata Cheese?!

Young corn and lamb meat are cooked, served with the corn and lamb meat on the skin, topped with crispy aglio e olio peperoncino, and finished with grated Parmigiano. It's a simple yet incredibly drink-friendly dish!

One of the summer highlights of Chivattoria. A mousse filled with the sweetness and deliciousness of paprika slowly baked in the oven, topped with ikura and dill, creating an incredible flavor combination! A dry white wine is good, but personally, I also enjoy a fruity rosé!

A dish that needs no explanation. The richness of the egg combined with the flavor of the raw ham, and the original aioli sauce. A baguette is a must!

The photo shows Ichikawa Tomato, but it only appears when delicious tomatoes are sourced at that time! The tomatoes are marinated in carefully selected olive oil and piled high on a baked baguette♪ It's easy to spill and a bit difficult to eat, which is charming in its own way lol

The rare cutlet made with 'Japan Salmon' is refreshing compared to the Norwegian variety! Its not overpowering flavor pairs perfectly with the herb-infused tartare sauce. Some customers even ask to refill just the tartare sauce!

Fritters with salsiccia?! It's a cooking method that seems like it should exist but is quite rare, and it pairs perfectly with both beer and wine♪ The vegetables will change depending on the season, but personally, I think the best ones are crunchy vegetables like cauliflower or asparagus! If you have any vegetable preferences, please let me know at that time!

The Italian marinated dish 'Scabeche' is made with bell peppers, carrots, and onions (sometimes using other aromatic vegetables like celery or fennel) in a sweet and sour sauce, served over pan-fried seafood. Occasionally, it may also be served with liver or meat instead of seafood?!

Fried in 100% beef tallow, the aroma and flavor are different! Finished with a generous grating of 'Mimosa Cheese' and served with aioli sauce, this is a slightly more sophisticated French fry♪

On top of creamy burrata cheese, a slightly spicy marinated shrimp and vegetable mix is served, making it a rich and delicious pairing for wine.

Enjoy the classic combination of tomatoes, mozzarella, and basil, sometimes with seasonal fruits, and sometimes with prosciutto and burrata cheese of the season.

Typically, Assiette Parmentier is made with ground beef, but at Chiba Tori, we also make it with shrimp. The exquisite Assiette Parmentier, based on a sauce made from shrimp heads and shells, combined with mashed potatoes, will surely encourage you to enjoy it with a baguette and wine.

We offer standard rye bread, and a different bread every month! The photo shows a bread with berries!

Roast made with duck breast. The accompanying vegetables, presentation, and sauce change with each season, month, or visit, making the varying deliciousness one of the joys of coming back. (The price varies depending on the contents at that time.)

Carefully grilled beef shoulder meat using an average of 250g, cooked to perfection! This is definitely a recommended dish for those who say, 'I'm going to eat meat today!' It is best shared among about three people! (The price may vary depending on the grams and side dishes at that time.)

A red wine braise cooked to a perfect balance between tender and melt-in-your-mouth. True to Chiba Tori's pride in its meat sauce, there is a richness in the sauce reminiscent of a stew, and the accompanying vegetables are roasted organic vegetables from Abiko. This is a highly recommended dish!