Tsukiji Bon Marche
築地ボン・マルシェ
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
อาหารอิตาเลียนสร้างสรรค์จากวัตถุดิบสดใหม่
จุดแนะนำ
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.51(1 รายการ)รีวิว
รูปภาพ
เมนู
Each month we prepare a combination of dishes using seasonal ingredients gathered from all over Japan.
This is a luxurious course left to the chef using the best ingredients available that day.
Using specially selected ingredients carefully selected by our restaurant and cooked in the chef's recommended way.
Using the most sumptuous source ingredients, the chef prepares an exquisite course using the most suitable cooking methods.
This is a supreme course that uses the finest ingredients, which are not usually handled, and is prepared in a way that is left up to the chef.
This course features Japanese Pacific bluefin tuna and A5-rank Saga beef steak.
A plate of seasonal fresh fish directly purchased from all over the country. Each ingredient is prepared using different cooking methods such as aging, grilling, and seasoning to match the specific seafood.
The perfect dish for pairing with drinks. Premium bottarga carefully selected by Tsukiji's No.1 wholesaler, 'Minokatsu'.
The part used instead of bacon is the rare 'brain' which can only be obtained from two pieces per tuna. It is smoked in the shop and used in a bacon-like manner. The sauce is lightly seasoned with ketchup, making it a slightly spicy adult version of Neapolitan pasta.
Simple is the best!!
A light cream sauce made with fresh seafood.
Whole roasted scampi (long-legged shrimp) on top
Tossed with rich cream sauce and exquisite fresh sea urchin...
The domestic black abalone is prepared to an astonishing tenderness and paired with French foie gras in a Rossini style. Served with a slightly adult liver sauce.
Fresh fish from Japan's top wholesaler 'Mino Katsura' prepared in your preferred cooking style... 120g
A hearty stew of seafood simmered in homemade tomato sauce.
The harmony of rare-grilled tuna and sautéed foie gras
Using Saga beef directly sourced from Nakayama Farm in Genkai Town, Saga Prefecture. The high-quality fat of Saga beef and the soft sea urchin are a perfect match. The rich sweetness of the sea urchin and the umami of the meat create a synergistic effect that enhances the deliciousness.
150g
100g
100g *Can also be changed to cutlet
A red wine from Italy, exclusively available at our store in Japan.
Philippe Pacalet, a representative of natural wines. Made with 100% Rolle grapes, which have been traditionally used in Provence. It features a soft acidity and rich fruitiness typical of southern France, with a subtle bitterness at the end that adds elegance.
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