트라토리아 콜레

Using Wagyu beef, we grill it over binchotan charcoal to create the traditional Italian dish 'Bistecca alla Fiorentina' from Florence.

■ Caprese (Salad with fruit tomatoes and buffalo mozzarella cheese) ■ Steamed and roasted domestic specialty vegetables ■ Sea bream carpaccio with the aroma of binchotan charcoal, served with vegetable terrine ■ French mushrooms and homemade ham sautéed in lemon butter ■ Salad with 10 kinds of vegetables, served with burrata cheese and bottarga ■ Affettato misto (Assorted Italian hams) ■ Smoked carpaccio of fresh fish ■ Prosciutto with pear and mascarpone cheese ■ Duck meat and fruit gorgonzola cheese salad ■ Seared red shrimp carpaccio

■ Spaghetti with Red Shrimp in Tomato Sauce ■ Spaghetti alla Puttanesca (with Olives, Capers, and Anchovy Sauce) ■ Spaghetti Bolognese ■ Spaghetti with Fresh Sea Urchin in Cream Sauce ■ Hand-made Tagliatelle with Tomato and Basil Sauce ■ Cacio e Pepe (Spaghetti with Black Pepper, Fresh Cream, and Cheese) ■ Spaghetti with Sardinian Bottarga ■ Spaghetti with Small Clams, Italian Vegetables, and Cherry Tomatoes ■ Ravioli stuffed with Figs and Ricotta Cheese in Gorgonzola Sauce ■ Spaghetti with Clams and Shirasu in Pistachio Cream ■ Squid Ink Spaghetti ■ Today's Hand-made Pasta

■ Grilled fresh fish ■ Sautéed fresh fish ■ Fried seafood ■ Grilled Australian lamb ■ Grilled black-haired wagyu beef ■ Wagyu cutlet topped with smoked cheese ■ Grilled duck breast from Hokkaido ■ Grilled Angus beef skirt steak with mushrooms ■ Braised wagyu cheek in tomato sauce ■ Baked pie with jumbo mushrooms from Shizuoka and shrimp

Please choose your favorite from appetizers, pasta, and main dishes.