이탈리안 레스토랑 비보 아다치

S: 500 yen, M: 700 yen. Please choose from Japanese-style garlic, onion, or red wine vinegar dressing.

A luxurious salad topped with marinated squid and shellfish on a mixed salad.

18-month aged flavorful raw ham from Parma, the 'City of Gastronomy', served with arugula and mozzarella: each +220 yen

Salad with Hokkaido mozzarella and cherry tomatoes

A paste made from rare domestic chicken white liver and aromatic vegetables, served with homemade bread.

Topped with a special sauce on fresh seasonal fish

Smoked duck breast that is tender and flavorful

S: 700 yen M: 900 yen Crackers: 110 yen Gorgonzola, Taleggio, Parmigiano

Homemade butter made with truffle oil extracted from black truffles

Marinated Norwegian salmon, smoked and seasoned with Caesar dressing

Please enjoy the oven-baked bacon with a rich smoky aroma, served with grain mustard.

Juicy sausage blended with garlic, white wine, and herbs

Carefully stewed, it is finished in a Neapolitan style that pairs well with the baby octopus and tomato.

(Additional Baguette S: 110 yen M: 220 yen) Please choose one ingredient each from seafood and vegetables. Seafood: Shrimp, Squid, Whitebait, Scallop, Oyster. Vegetables: Zucchini, Cherry Tomato, Broccoli, Mushroom, Potato.

VIVO-style beef tendon stew! I tried to arrange it in a Western style with red wine!

Peperoncino spaghetti with smoked bacon and concentrated umami from dried tomatoes

Pasta made with plenty of seasonal shrimp and featuring a rich Americain sauce.

Pasta with boiled shirasu and burnt butter, topped with Italian bottarga

Pasta with a refreshing spiciness of yuzu pepper and the compatibility of garlic oil.

Pasta with baby scallops seasoned with butter and soy sauce, a familiar taste for Japanese people.

Pasta made with homemade sausage and mushrooms, seasoned with cheese and pepper.

A simple tomato spaghetti with three types of tomatoes and Italian mozzarella.

Fisherman's style pescatore with generous seafood and linguine in a tomato sauce

Tomato spaghetti Neapolitan style with bacon and onions

Luxurious tomato spaghetti slowly simmered with blue crab and Italian tomatoes

Spicy penne arrabbiata made with domestically produced garlic and Italian chili pepper, topped with boiled shirasu (whitebait).

Bolognese spaghetti slowly simmered with domestic beef shank in red wine and tomatoes

Cream spaghetti made with fragrant Italian porcini mushrooms

Japanese-style cream spaghetti seasoned with white dashi

Spaghetti with rich tomato cream made from sea urchin from Hokkaido

Fettuccine with salmon, zucchini, and cherry tomatoes

Please choose either the Japanese style using plenty of cheese and Italian-style fresh cream.

Our homemade gnocchi is baked in our proud oven with four types of Italian cheese and cream.

A gratin pasta layered with homemade meat sauce and white sauce, baked in a stone oven and topped with white truffle sauce.

A macaroni gratin with the chef's recommended ingredients. If you have any requests for ingredients, please feel free to let us know.

Taliolini noodles mixed with squid ink, an oil-based pasta with red shrimp and broccoli as ingredients.

Handmade trofie pasta mixed with potatoes, served with scallops and green beans in a Genovese sauce.

A ragù sauce made by slowly simmering chewy noodles, lamb, and paprika, created using guitar strings.

A wide ribbon-shaped pasta made with rosemary, served with a white wine stew of platinum pork in an oil-based sauce.

Our recommended half & half pizza

A popular pizza that combines two classic pizzas, Margherita and Quattro Formaggi, in a half-and-half style.

The well-known classic (tomato sauce, mozzarella, basil, parmesan)

Popular No.1! Abundant mushroom and truffle aroma (mozzarella, mushrooms, truffle sauce, Parmigiano)

A rare and exquisite Margherita with mozzarella (tomato sauce, Hokkaido mozzarella, basil, Parmigiano)

Authentic Neapolitan pizza (tomato sauce, mozzarella, anchovies, capers, oregano, basil, Parmesan)

A crescent-shaped baked pizza (tomato sauce, mozzarella, salami, ricotta cheese, basil, parmesan)

The combination of creamy soft-boiled egg and prosciutto is outstanding! (Tomato sauce, mozzarella, prosciutto, egg, Parmigiano)

Pizza with four types of cheese served with honey to taste (mozzarella, taleggio, gorgonzola, parmesan)

Caprese-style with plenty of cherry tomatoes (mozzarella, mini tomatoes, basil, Parmigiano)

A pizza made with only the things your child loves! (Mozzarella, corn, ham, fresh cream, Parmigiano)

A refreshing and wonderful combination (mozzarella, shrimp, zucchini, lemon, Parmigiano)

Simple is best! (Tomato sauce, garlic, oregano, basil)

A pizza conceived by our regular customers (whitebait, anchovies, cherry tomatoes, garlic, oregano)

Roasted Yonezawa pork shoulder, which is tender and sweet, seasoned with a Japanese-style garlic sauce.

Slow-cooked in oil and then sautéed to a crisp with a refreshing balsamic sauce.

A tender meat dish made by slow-cooking domestic beef cheek in red wine with plenty of vegetables.

Balsamic sauce or Japanese-style sauce. It has marbling, but the fat is not overwhelming, allowing you to fully enjoy the juicy flavor of the red meat.

A dish of tender lamb loin sautéed to perfection and coated in a sweet and sour sauce.

A dessert born in Northern Italy, using espresso, with a refined sweetness and a bittersweet taste that makes you want to eat it again, perfect for adults.

A crème brûlée that resembles ice cream, with a slightly bitter caramelized top, and a gentle aroma of vanilla beans and a crispy texture underneath.

The king of chocolate cakes, rich in cocoa flavor with a subtly sweet and moist texture.

Vanilla, chocolate, pistachio, and two seasonal flavors

Please enjoy it with a carefully selected espresso poured over vanilla ice cream.

A chef's special cheesecake made with two types of cheese: domestic and Italian.