B-TRE

A refreshing dish featuring Burrata cheese from Puglia, Italy, topped with colorful cherry tomatoes and a sauce made from seasonal fruits confit.

B-TRE's signature dish featuring horse meat tartare and caviar on homemade focaccia

Original carpaccio made with smoked swordfish and three beads (French caviar, caviar lime, pomegranate pearls) in sauce

Made with Japanese beef rump, this dish features beef prosciutto 'Bresaola'

An assortment of 7 items including carpaccio, homemade ham, burrata cheese, and organic vegetable bagna cauda.

Layering eggplant, tomato sauce, and smoked provolone cheese, then baking in the oven

A Venetian regional dish made by sauteing fresh beef liver and serving it with a sweet Marsala wine sauce.

Seasonal seafood and organic vegetables combined into a fritto

A warm salad combining tender beef tongue and bitter Italian vegetable treviso, mixed with gorgonzola sauce

We combined Napoli's spicy pork offal stew with various shapes of hand-made mixed pasta

Linguine with Kyoto's Ninejo Negi, asari, mussels, and clams in an oil sauce finished with plenty of Italian karasumi

Thinly sliced egg pasta from Piedmont tossed in butter sauce, topped with shaved Parmigiano and plenty of truffle. Market price.

A rich carbonara made with plenty of Ranou brand eggs from Oita Prefecture

Gnocchi dough with Pecorino cheese, sauce with Gorgonzola, finished with Parmigiano chips drizzled with orange honey

We will make risotto using seasonal ingredients and Italian ingredients, tailored to your preferences. 2000~

Seasonal fish seasoned with mushrooms, clams, white wine, and lemon, wrapped in foil and baked in the oven

Sauce made with clams, cherry tomatoes, and basil

Grilling with charcoal gives a crispy skin and a tender texture

Oven-roasted with garlic, lemon, thyme, rosemary, sage, etc.

Prepared in the style of meunière with lemon butter sauce

Items such as Misuji, Lamp, Ichibo may vary depending on the season 100g/3800

Using Hyogo's local chicken, this dish is roasted with a slightly spicy flavor.

New Zealand lamb shank slowly cooked into confit, resulting in a tender texture that doesn't require a knife

We offer stews from various regions of Italy and the chef's original stew.

Italian sausage made with Kagoshima black pork, grilled over charcoal or simmered in tomato sauce