BIRTH DINING di plein
BIRTH DINING by plein
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The duality of authentic Italian and curry enjoyed in Azabu-Juban
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Popularity No.1! This course includes a gorgeous assortment of appetizers and a choice of pasta and main dish. Please enjoy our dishes made with seasonal ingredients.
-Appetizers Assorted Appetizers Fresh Fish Carpaccio Ratatouille Potato salad with pickled ginger Marinated mushrooms Quiche Cured ham, salami, etc. -Pasta of the day Pasta of the Day Pasta of the day is served using the best ingredients of the day, changing daily. -Fish Dishes Poirette/frito/grilled fresh fish We prepare fish directly from fishermen or caught fish in the most suitable way. -Meat Dishes Duck Roti Roasted with the aroma of sansho (Japanese pepper) and black pepper, and cooked to moist and juicy. [Dessert] Basque cheesecake and lemon sorbet We can also provide a dessert plate with a message for free.
An assortment of seasonal appetizers, around 6 to 7 types
Potato salad made with Iburigakko, a specialty of Akita Prefecture. The potatoes used are 'Kita Akari', a variety known for its fluffy texture and strong flavor. It pairs well with white wine.
Italian Omelette
Fried dough mixed with aonori (green seaweed). Squeeze lemon to taste.
Marinated several types of mushrooms with garlic, herbs, and olive oil.
A dish that combines fried eggplant with a sweet and sour tomato sauce made with red wine vinegar and raisins.
Simply with Sicilian rock salt, balsamic vinegar, and fresh olive oil.
We prepare it daily.
We prepare it daily.
Sautéed tuna cheek served with a sauce made with shio koji, garlic, lemon, and herbs.
The rare cut of beef 'Zabuton' is grilled to be tender and juicy.
Uses homemade ginger syrup made with spices and beet sugar.
This is our recommended drink made with ginger, spices such as cinnamon and cloves, and gentle sugar from sugar beets.
Grape juice blended from grapes such as Chardonnay and Cabernet Sauvignon, which are used as raw materials for wine.
Carefully brewed with hand drip and served
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