Enotera
ENOTERA
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
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A course menu that combines Enotera’s signature dishes—now that it has become a bistro—with seasonal offerings. You can enjoy a highly satisfying meal at a much better value than ordering à la carte. Of course, you can also order additional items.
The brand changes each time, but it is always served by the glass.
We offer a wide selection of wines, primarily imported from Italy. If you let us know your preferences or mood, our sommelier will recommend something for you. Starting from 1,200 yen per glass, we occasionally open special wines as well.
Bottle wine starts from 6,600 yen, bottle champagne starts from 10,000 yen
Krug Clos du Mesnil 2003 Mesnil sur Oger Chardonnay 100%
Don Perignon P2 1998
Krug vintage 2006
Jack Selosse Initial
Bruno Giacosa Barbaresco Albesani Vigna Santo Stefano 2011
Giuseppe Rinaldi Barolo Brunate 2016
Giuseppe Mascarello Barolo Monprivato 2012
Fontodi Flaccianello della Pieve Magnum (1.5L) 2012
Using only Honshu deer from Hasegawa Game Meat Shop in Odawara, Kanagawa Prefecture, the consommé, made by slowly extracting flavors from bones and meat, has a rich taste akin to liquid meat. It provides vitality for tomorrow and is nourishing. Pairs well with champagne and red wine.
A salad made with strong-flavored vegetables such as kale and arugula, offering a satisfying crunch. Dressed with citrus or pickled plum dressing.
A dish featuring homemade marinated mackerel grilled and placed on a tabbouleh mixed with couscous, chopped new ginger, and shiso leaves. Its refreshing acidity pairs well with both white wine and light red wine.
Baked with Gorgonzola dolce and cream cheese. It has a hint of blue cheese aroma and a flavor reminiscent of a non-sweet cheesecake. Topped with homemade rhubarb jam, dried figs, and nuts. This dish can be enjoyed as a cheese after a meal or as a dessert paired with wine.
A type of prosciutto made by Italian ham artisans in Belgium. It has a moderate saltiness and fat content. A classic wine accompaniment. It will be served thinly sliced on the spot.
An appetizer that resembles a dessert, with a sweet and salty aroma of sakura shrimp matched with the scent of butter. A groundbreaking financier that has many repeat customers.
Habaki is the outer part of the shank, close to the calf, which has a lot of muscle but is well-flavored, making it suitable for braising. Served with a classic red wine sauce.
The well-stewed deer ragu is free of gamey taste and has a rich flavor.
The thin noodles made from wheat flour and only egg yolks are characterized by their snap. They are simply finished with chicken broth, butter, and cheese.
A sophisticated dessert made with brioche that has been lightly rebaked and soaked in a syrup made with abundant Costa Rican rum. Served with mascarpone cream and homemade marmalade. Adding ice cream (400 yen) brings even more bliss. Pairs well with champagne or sweet wine, both of which are very delicious.
The vanilla ice cream, made with care from anglaise sauce, is rich in flavor with a strong egginess and a thick texture. The flavors change with the seasons. It can be enjoyed on its own or as a topping on baba au rhum, which is also excellent. Seasonal ice cream flavors will also be available.
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