레스토랑 피우
レストラン ピウ / Restaurant Piu
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
세련된 숨겨진 이탈리안 레스토랑
추천 포인트
평가
리뷰
사진
메뉴
This is a slightly lighter course that allows you to enjoy Restaurant Piu's cuisine at your leisure.
Monthly course [Corsopiou] with a variety of seasonal ingredients Amuse: Cold & hot greens, 2 types of pasta. Main dish, dessert and cafe. This is our standard full course.
The full-course menu will consist of seven dishes, each featuring a variety of luxurious ingredients. Please use it for a dinner with your loved ones or for your anniversary. Please call us for details.
This lunch course is a casual way to enjoy the cuisine of Restaurant Piu. Appetizer Pasta of the day and main dish After dolce, cafe is available.
Includes two types of pasta, Standard lunch course 5 courses
Appetizers Warm appetizers, two kinds of homemade pasta, chef's recommended main dish, and a dolce A full course lunch with dolce and cafe. For a dinner or lunch meeting where you want to take your time.
A popular dish that combines fresh sea urchin with flavorful consommé jelly wrapped around fettuccine (thin pasta).
A classic dish from Northern Italy, featuring tender stewed pork belly shredded and wrapped in cabbage, then baked in the oven. The sauce is a sweet pumpkin puree.
An appetizer made by wrapping cod milt in kadaif and baking it. The surface is crispy, while the milt inside is creamy and melts in your mouth.
A rich Ezo deer stew sauce served with handmade pasta infused with the aroma of chestnuts, accented with sprinkled cocoa nibs, capturing the essence of autumn.
An appetizer made with lightly grilled, moist fish. The sauce, a variation of the Japanese nutta, pairs perfectly with the fatty yellowtail.
A dish featuring hand-made tagliatelle paired with a sauce made simply with truffles, from the 6,000 yen dinner course 'corso degustazione'.
This is an example of pasta made with seasonal fish from the 6,000 yen dinner corso degustazione. On this day, we used Ehimemade hamo in a basil sauce pasta.
A traditional Italian dish. Osso Buco is braised until tender, with gelatin-rich shank meat served alongside polenta.
The theme is adult melon soda. The gentle sweetness of the melon pairs perfectly with the rich vanilla gelato, no need to say more.
The finest sparkling wine from Italy, Franciacorta, available daily.
Craft beer (white beer) from Piedmont, Italy
Made with organically grown lemons, crafted into homemade lemonade.
No gas (Acqua Panna) with gas (San Pellegrino)
A standard line from the Champagne house Drappier, made from Pinot Noir, Chardonnay, and Pinot Meunier. Rich and fragrant aroma with a full-bodied fruit flavor and elegant bubbles.
Marche region, with floral aromas accompanied by hints of Verdicchio and light nuances. The structure is firm and elegant, with a touch of almond in the aftertaste.
Friuli Venezia Giulia region, Ribolla Gialla with 5 days of maceration. Fermented using only natural yeast. An orange wine that reveals more smoothness and a vibrant character over time.
Valle d'Aosta region, Pinot Noir is cool and supple. A rich flavor filled with forest aromas of wild berries, spices, and hints of wood.
A beautiful reddish-orange Nebbiolo from the Piedmont region. It has aromas of vanilla and licorice from oak barrels, with a good balance of red fruit flavors and smooth tannins.
We offer a variety of dessert wines on a daily basis, including botrytized wine, passito, Marsala, etc.
miniikura
.jpg?format=webp)
.png?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
