ซาโรเนะโทเกียว

A 7-course monthly lunch course including our standard menu items [Boiled Octopus 2018] and [Low Hydrogen Pasta Fresca]. Enjoy the attractive standard course of SALONETOKYO with low-pasteurized pasta fresca‷karahigu mian‴ developed in collaboration with Asakusa Kaikaro, a long-established rice-means manufacturer, and seasonal ingredients. ～A sample of one day - Boiled Octopus 2018 / Horse Meat Battuta from Aizu Wakamatsu, Sicily - Amao Spelt Wheat - Asakusa Kaikaro - Kalahigu Noodles - Red Shrimp, Sakura Shrimp, Green Peas, Nakayama Farm [Kogen Black Beef] Rump, Udo no Varazione, Kiyomasa no Fruit Celery Melon, Tirami su for adults, ‼︎ After-dinner beverages and small snacks

This casual course is recommended for first-time customers and includes a selection of specialties, pasta fresca with low water content developed in collaboration with Asakusa Kaikaro, a long-established noodle factory, and Nakayama Farm's Highland Black Beef. Please enjoy to your heart's content the possibilities and charm of new Italian cuisine created by our chef. November CenaLeggero, Boiled Octopus 2018 / Sicilian flatfish, Radish, Iwate natural mushrooms, Salmon River Village mushrooms, Asakusa Kaikaro - Kalahigu noodles, Chirimen cabbage, Nakayama Farm [Kogen Kurobeef] Kainomi, Shimonita leeks, Shoyama koseeds, Beets, Kiwi, Crespelle, Tokachi mash gelato, and a small pastry After-dinner beverages and small snacks

A special 9-course lunch course based on the dinner time course. Starting with the standard menu item [Boiled Octopus 2018], the main dish is a monthly tailoring of [Kogen Kurobeef] from Nakayama Farm in Hiroshima Prefecture. Enjoy a moment of luxury and forget the hustle and bustle of daily life for a short while. Reservations required by 9:00 p.m. the day before. ～One day's sample - Boiled Octopus 2018 / Horse Meat Battuta from Aizu Wakamatsu, Sicily, Amao Spelt, Sea Bream and Kujukuri Clam Aqua Pazza, Toyama Bay, Firefly Squid, Ossobuco alla Milanese, Nakayama Farm, Beef Tail, Nakayama Farm [Kogen Kurobeef Rump udo variazione, Kiyomasa's fruit celery, melon, adult Tirami su‼︎, after dinner beverages and small sweets

Salone Group's flagship restaurant [SALONETOKYO] has been pursuing the latest ristorante cuisine that respects Italian traditions and regional characteristics, while at the same time remaining consistent with local traditions. The full-course menu includes the "Gardegna", a classic dish that is filled with the chef's memories of his training and his passion for sustainability. Please enjoy to your heart's content the possibilities and charm of the new Italian cuisine created by the chef. November Corso del SALONE TOKYO, Boiled Octopus 2018 / Sicilian Hirame, Radish, Meikin, Gardenia, Niigata Carnaroli Rice, Japanese Chestnut, Raldo Tagliolini, Highland Black Beef, Spanish Mackerel, Cauliflower, Iwate Wild Mushroom, Yamagata Salmon River Village Mushroom, Ezo Deer, Treviso Beetroot Crespelle Tokachi mashed gelato, after-dinner beverage and small pastry