트라토리아 일폰테
トラットリアイルポンテ / TRATTORIA IL PONTE
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
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You can enjoy this course at a reasonable price. Please enjoy Italian cuisine with an emphasis on old-fashioned, rustic flavors. FocacciaAssorted appetizers (5 kinds)Pasta of the day (1 kind)Main dish of the day (chicken dish)2 kinds of dessertsAssorted coffeeThe dishes will change daily.
This course is perfect for anniversaries and birthdays with your loved ones. We will write a message on the dolce plate. Today's main dish: Chicken dish (can be changed to pork dish for +¥1,100 or beef dish for +¥1,650) ◆Dolce: 3 kinds (with plate) ◆Caffè
You can enjoy this course at a reasonable price. Please enjoy Italian cuisine with an emphasis on old-fashioned, rustic flavors. FocacciaAssorted appetizers (5 kinds)Pasta of the day (1 kind)Main dish of the day (pork dish)2 kinds of dessertsAssorted coffeeThe dishes will change daily.
You can enjoy this course at a reasonable price. Please enjoy Italian cuisine with an emphasis on old-fashioned, rustic flavors. FocacciaAssorted appetizers (5 kinds)Pasta of the day (1 kind)Main dish of the day (beef dish)2 kinds of dessertsAssorted coffeeThe dishes will change daily.
This course allows you to enjoy black truffles at a reasonable price. Please enjoy Italian cuisine with an emphasis on old-fashioned, rustic flavors. FocacciaAssorted appetizers (5 kinds)Today's pasta with black truffle (1 kind)Today's main dish (chicken dish)2 kinds of dessertsAssorted coffeeThe dishes will change daily.
Authentic "Umbrian Cuisine" using Italian ingredients and vegetables from Kamakura. Please enjoy "Umbrian Cuisine" that values the simple flavors of the past.
A home-cooked dish from the Umbria region. Domestic free-range chicken and vegetables are slowly simmered for 5 to 7 hours (until the chicken becomes tender). Please try this strange sensation of an Italian dish that tastes like Japan.
A dish made by slowly simmering domestic Matsusaka pork spare ribs and vegetables to create a sauce. The noodles are homemade tagliatelle. Enjoy the wonderful pairing of thyme aroma with sheep's pecorino cheese and Parmigiano-Reggiano.
Although it is a simple Italian dish found everywhere, our Caprese is something special. The mozzarella is a type called Brattina, which is a sibling of the semi-soft Burrata, air-freighted from Puglia, Italy. The tomatoes are Amela tomatoes, which have a sugar content of about 13 degrees and are perfectly ripened through low-temperature storage. It's simple, but it's a dish you should definitely try at least once.
We carefully cook selected Italian rice from raw rice using vegetable broth. Enjoy the fragrant black truffles from the Marche region while preserving the texture of the Italian rice. This risotto, made in the Umbrian style, does not use butter but emulsifies with olive oil and Parmigiano cheese, making it a gentle dish for the body.
The luxurious sauce made only from the flesh of Amela tomatoes is designed to express the rich flavor of Italian tomatoes. The homemade pasta is chewy, made only with white wine, Italian wheat flour, and salt. With an accent of Pecorino cheese and the aroma of marjoram, it offers a sophisticated taste.
A delicious dish where soft-boiled eggs are mixed into caponata, served with San Daniele prosciutto from Friuli, creating a creamy texture. It's undoubtedly a superb delicacy.
White trippa slowly simmered for about 8 hours with domestic honeycomb. It has no odor and is very tender and delicious. In Tuscany, it is made with tomatoes, but this version is white.
A selection of Italian mortadella with pistachios, prosciutto from San Daniele in Friuli, and salami from the Umbrian Cinta Senese, which is raised on acorns.
Very tender squid with crunchy white beans, accented with the aroma of lemon and bottarga.
A dish with the exquisite texture and fluffiness of steamed Brussels sprouts.
A layered oven-baked dish of eggplant and mozzarella. The fragrant browned crust of Parmigiano enhances the appetite.
A selection of Italian green olives, black olives, three types of olives with anchovies, and semi-dried tomatoes from Sicily.
A popular salad from Umbria, featuring prosciutto and lentils, with a sweet and sour finish. The aroma of thyme adds an accent.
Dried grapes and semi-dried figs with Parmigiano Reggiano, Scamorza, and Mimolette.
Homemade short pasta infused with white wine, accented with marjoram and pecorino cheese.
This dish features homemade tagliatelle pasta served with a sauce made from domestic spare ribs simmered with vegetables until tender. The addition of sheep's cheese and Parmigiano cheese enhances the depth of flavor.
No words needed, a classic dish enhanced with anchovy and sea bream broth for double the deliciousness.
A pasta dish featuring 2L size large oysters from Hiroshima and simmered Shimoniita leeks that pair perfectly together.
Enjoy the texture of large tubular pasta with a slowly simmered sauce made from guanciale and onions.
A genuine taste made with guanciale, a salted pork cheek ham from Rome in the Lazio region, finished only with eggs and cheese. It has a rich depth of flavor, and anyone who has eaten carbonara in Italy will nod in agreement at this exquisite dish.
A Roman specialty, Amatriciana from the village of Amatrice is made with salted pork ham and finished with a rich tomato sauce. The use of both Parmigiano cheese and Pecorino cheese enhances the flavor.
Made with Gorgonzola dolce, it has no unpleasant odor and is delicious. Finished with white truffle oil for an excellent aroma. A popular dish.
This is an authentic, spicy, rich tomato sauce. If you are not good with spicy food, please let us know and we can make it milder for you.
A dish with a rich cream made from sea urchin that does not use alum, featuring the irresistible texture of homemade pasta.
A Umbrian-style risotto made from Italian rice cooked from raw in vegetable broth, without butter or cream. The texture of the rice remains, and this is true Italian risotto.
Using Kumamoto-produced Ecome beef. The beef is raised on rice and is very delicious. Served with arugula and Parmesan on top of a balsamic sauce reduced with blueberries.
Tender domestic beef cheek braised with vegetables for over 5 hours. This is a stew from the Umbria region. The vegetable sauce provides a gentle braise. It is on a different level compared to regular red wine braises.
A special pork grilled that has been raised on approximately 300g of local chestnuts per day for about 5 months, starting from 70 days old. The meat is tender and exquisite.
Unlike frozen chicken, this is very juicy and the skin is finished to be extremely crispy.
A masterpiece by the chef, limited to one serving per day. Today's fish is filled with seafood such as scampi, mussels, clams, and scallops.
Rich authentic tiramisu. No gelatin used. Excellent melt-in-the-mouth texture.
A fragrant almond ice cake, accompanied by the aroma of amaretto.
A combination of homemade white coffee gelato and Sicilian pistachio gelato.
It is almost a pistachio tart.
Luxurious assortment of three types...
Our shop serves 150cc in 5 glasses.
Orvieto Classico Sangiovese, Umbria
Blood Orange, Pomegranate, Sicilian Lemon
Delicate, pearl-like bubbles that last long. A magnificent floral aroma, a crystal-like pure sparkling.
The famous Asti Spumante. It is a refreshing sweet sparkling wine.
Dry red sparkling Lambrusco from the Emilia-Romagna region.
A rare sparkling wine blended from 50% Prosecco, 20% Biancetta, 20% Verdicchio, and 10% Perera, along with four indigenous varieties. It has a fragrant and complex mouthfeel.
A refined aroma of citrus fruits. Upon tasting, a vibrant fruitiness spreads, followed by fine bubbles that dance on the tongue. The finish leaves a dry impression, with an excellent balance of aroma, flavor, and refreshing sensation.
The winemaker of the prestigious Italian brand Bella Vista, who also won the 'Best Winemaker Award' at the 2008 Gambero Rosso. The nuances of the East accentuate a deep flavor.
80% Chardonnay, 10% Pinot Noir, 10% Pinot Bianco. A fresh and vibrant aroma with nuances of linden flowers, citrus, and white peach, along with green pepper. The smooth and well-integrated taste is balanced and has depth, leading to a lingering finish that is delicate yet robust.
A warm aroma of yeast and a fine effervescence in the mouth provide not only a dryness but also a gentle embrace on the tongue. The aromas and flavors are reminiscent of French Champagne, with notes of ripe fruits like peach and the scent of wheat that has been fully sun-kissed.
A 'multi-vintage' blend made from over 50 different wines from harvest years ranging from 6 to 10 years.
2014 Friulano Paolo Venturini 100% smooth and rich in fruit flavor.
A blend of 25% Sauvignon, 25% Chardonnay, 25% Friulano, and 25% Pinot Grigio, made exclusively from carefully selected fully ripe grapes harvested late.
A wine that is powerful and rich yet elegant in flavor.
A wine made from carefully selected grapes: 60% Gewürztraminer, 30% Pinot Grigio, and 10% Riesling.
2010 Villa Margon Runelli Chardonnay 80%, Pinot Bianco 10%, Sauvignon Incrocio Manzoni 10%. A winery operated by the Runelli family, which has Ferrari.
2012 Cellar Fletrassa 100% Pinot Noir, the aftertaste is very elegant.
A white wine crafted by a great producer of sparkling wine.
2015 Arte Rocca Bianco Gavi, a designation of origin recognized only for special areas, made from 100% Cortese.
A dry wine with a floral aroma. A crisp and refreshing taste with good balance.
2015 Chardonnay Veneto Bianco 100% Chardonnay aged in barriques for 9 to 10 months.
2015 Falanghina Poggio Le Volpi 100% Falanghina, a tropical and fresh balanced white wine.
Popular dry white wine.
2015 Falesco Lazio Bianco Trebbiano 85% Roscetto 15% with a soft mouthfeel, fresh fruit flavors, and pleasant acidity.
Malvasia del Lazio 60%, Malvasia Bianca di Candia 20%, Trebbiano Toscano 10%, Greco 10%. A taste unique to blended and co-fermented wines, with a depth that complements any dish and a fresh character suitable for daily drinking.
2015 Pippare Poggio Argentato Fattoria Le Pippare Sauvignon Blanc. Mainly Traminer. Exotic aroma.
Ultimate dry white wine fermented in oak barrels.
2014 Il Carpino Orvieto Classico Malvasia-Trebbiano-Greco with a refreshing taste. A wine from Umbria that pairs well with appetizers.
Aged in French oak barrels for 5 to 6 months.
50% Procanico, 20% Grechetto, 30% blend of Verdello, Dulpeggio, and Malvasia. Awarded 3 glasses by Gambero Rosso.
A complex aroma reminiscent of citrus fruits, acacia, and toast.
A remarkable balance of the freshness of fruits and creaminess measured to perfection.
Trebbiano Malvasia Grechetto Pecorino Verdello with an average vine age of 70 years, grown on its own roots. Concentrated flavor.
2016 Passerina Santarivera 100% Passerina with floral and lemon aromas. Firm thickness, rich in minerals.
The balance of sweetness and acidity is outstanding.
2014 Don Carlo Bianco Duca di Castelmonte, primarily Catarratto, along with other indigenous grapes. A fresh taste typical of the south, composed solely of local grapes.
100% Barbera. 4 months in stainless steel tanks, 2 months of bottle aging. Soft and pale yellow, with a floral and rich aroma, it has a soft and full-bodied attack. The acidity is mild with a deep finish.
80% Catarratto, 20% Carricante; aromas of broom, citrus fruits, and honey, with a taste that has an almond-like aftertaste and a long finish of fruit.
60% Pinot Bianco, 30% Chardonnay, 10% Sauvignon Blanc. The Terlaner Classico has been made from a blend of these three varieties—Chardonnay, Pinot Bianco, and Sauvignon—for over 100 years without change.
Shining golden color. Sweet and fruity aroma with nuances of apricot, candied mandarin, and yellow flowers. Well-balanced, rich, and full-bodied fruitiness.
100% Arneis. The grapes, hand-picked in early September, are delicately pressed, destemmed, and fermented in steel tanks for about 20 days. After fermentation, they are stored in stainless steel tanks until bottling. Full-bodied, fresh, with an attractive and elegant taste.
Pinot Bianco, Friulano, Malvasia with a beautiful yellow hue, rich fruit aromas of apple, pear, and white peach, layered with nuances of white flowers and refreshing, clear minerals. It has a round and juicy fruitiness with a clean, consistent acidity, offering a fruity taste.
Gewürztraminer from Trentino-Alto Adige region, awarded the Best Winemaker of the Year by Gambero Rosso. Continues to receive Tre Bicchieri every year.
100% Barbera with an elegant and rich aroma that is captivating.
A wine that is elegant yet has a certain strength, composed of 65% Nebbiolo, 15% Merlot, 15% Syrah, and 5% Pinot Noir.
100% Cabernet Sauvignon, a juicy and easy-to-drink wine
100% Pinot Nero with a vibrant aroma of raspberries, cherries, and plums. Soft on the palate with a pleasant finish.
Merlot 50% · Cabernet Franc 50% average vine age 30 years · natural yeast · unfiltered.
Made from 100% Pelle Palumbo, pressed with the stems and seeds removed as much as possible, and first certified as DOC.
Aglianico 70% Piedirosso 20% Barbera 10% Aged in oak barrels for 3 to 4 years.
100% Piedirosso harvested by hand in late October. Aged for 12 months in barriques.
100% Aglianico aged in barriques for 18 months. Made from old vine grapes.
A wine with Merlot and Montepulciano, featuring a light fruitiness and tannins.
50% Sangiovese, 30% Merlot, 20% Cabernet Sauvignon. Juicy fruitiness with an excellent drinking experience!
50% Merlot, 50% Sangiovese - a delicious blend with elegant sweetness and richness!
It has the characteristic strength of 100% Sagrantino variety, but is refined, well-balanced, and elegant.
Enjoy the strength of the terroir of Umbria with 100% Sagrantino
Montepulciano D'Abruzzo 100% with a hint of oak aroma and fruitiness
Montepulciano D'Abruzzo 100% won the Veritas Wine Award at the 2008 indigenous varietal competition.
Primitivo 100% with a deep ruby color. Strong tannins and acidity with a sense of alcohol volume.
100% Negroamaro with a strong oak nuance, yet balanced with fruitiness
100% Nero d'Avola with structure and smooth tannins. Rich fruit flavor.
Primarily Nero d'Avola, with other local grapes. A taste that pursues the original flavor of the grapes. Slightly tannic, with a moderate body.
Nero d'Avola 100% aged 80% in stainless steel tanks and 20% in American oak barrels.
A medium-bodied red wine made from 100% indigenous Cannonau grapes.
Features a complex aftertaste reminiscent of vanilla and cocoa, composed of 60% Sangiovese, 20% Merlot, and 20% Syrah.
50% Cabernet Sauvignon, 30% Sangiovese, 20% Merlot with a finish reminiscent of dried fruits.
75% Sangiovese, 25% Cabernet Sauvignon, this is the third wine produced by Sassicaia.
35% Syrah, 30% Cabernet Franc, 30% Merlot, 5% Petit Verdot - Highly praised in the column of 'The Drops of God'!
100% Nebbiolo with profound flavor and strict tannins.
Pure deliciousness as a 100% Nebbiolo wine.
The queen of Italian wines, made from 100% Nebbiolo.
A typical Barbaresco made from 100% Nebbiolo, with a fragrant aroma and a long finish.
100% Barbera, the palate is smooth and pleasant. It has good balance with elegant acidity and tannins, and the finish lingers with red fruits and spices. Aged in large barrels for 8 months + bottle aging for 8 months. Sakura Award 2015 Gold Medal (V2012)
60% Cabernet, 20% Primitivo, 10% Merlot, 10% Aglianico, rigorously crafted. Impressively deep, shining ruby color. Pleasant aromas reminiscent of cherry, plum, and berry fruits. Rich in flavor and well-balanced.
100% Barbera, average vine age 35 years, aged for 12 months in French oak barrels, with 4 months of bottle aging. It is rich in fruit flavors, with a perfect balance of oak aroma. You can also fully enjoy its solid structure and long finish.
100% Arianico from high altitude volcanic ash soil. Hand-picked wine with an average vine age of 60 years. Our top full-bodied wine.
A refined Brunello made from 100% Sangiovese Grosso, aged for three years in large barrels at the largest producer in Montalcino, combining strength and approachability.
50% Corvina, 30% Rondinella, and 5% Molinara are dried and then pressed over a long period. After several container changes, it is aged for over 3 years in large oak barrels. About 15% is aged in barriques, and then combined again with the large oak barrels to impart the wine's unique characteristics. After bottling, it is aged for 6 to 8 months before being released to the market.
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