Bel Sogno
ベルソーニョ
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
อิตาเลียนบรรยากาศซ่อนเร้น
คะแนน
รีวิว
รูปภาพ
เมนู
The flavor of the ingredients is brought out to its fullest while still maintaining a sense of seasonality. Delicate and simple flavors are the chef's "Italian cuisine that you can eat every day and not get tired of it.
This is Belsogno's special course. The owner-chef carefully selects the best ingredients and prepares them with delicacy and flair. The number of dishes is not much different from the other courses, but the ingredients used are different from those used in the other courses.
This is a relatively casual course. The dishes are simple and friendly, so even beginners to Italian cuisine are sure to enjoy them! Even if you are a beginner of Italian cuisine, you will enjoy this course! Pasta is al dente, so please let us know if you don't like hard pasta.
This is a course without a main dish for first-time customers. This course emphasizes a sense of seasonality and is satisfying enough even without a main course.
After 9:00 p.m. as a wine bar, please book online until 5:00 p.m. or call us for more information.
This luxurious lunch course is recommended for those who have difficulty going out for dinner. Due to the nature of our business, reservations are generally accepted up to two days in advance, but if you are coming on a Saturday or Sunday, we may only be able to accept reservations up to three days in advance.
Freshly sliced prosciutto with mozzarella cheese and spicy arugula. A classic appetizer drizzled with olive oil and salt.
Creamy and rich Burrata cheese paired with seasonal fruits
Thinly sliced Miyazaki Prefecture Wagyu beef, served carpaccio style with fresh mushrooms for a rich finish
Ezo abalone, cooked to be soft while retaining its texture, complemented by butter and caviar
This is one of our specialties that I learned in Italy, Piedmont. Whole onions are baked in the oven for 3-4 hours, then hollowed out and filled with bechamel sauce made with Miyazaki Marumi pork, and baked again.
If fried, it is fried crispy with semolina flour, if grilled, it is cooked with salt, garlic, and olive oil
Whether it's pasta or risotto, we will finish it with your favorite ingredients. Please be careful as there are products that require reservations. Even if it's not on the menu, our chef who has returned from Italy is open to requests!
Duck meat from Hokkaido
Delicious pork from Miyazaki Prefecture, Miyakonojo
Cattle raised in Miyazaki Prefecture, Miyakonojo
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