BISTRO OREO
ビストロ オレオ
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
บิสโทรฝรั่งเศสแท้ที่สนุกได้อย่างไม่เป็นทางการ
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.24(1 รายการ)รีวิว
เมนู
This 5-course meal includes a 5-course appetizer platter, a choice of 5 seasonal entrees, dessert, and a café. All-you-can-drink content [Highball, various wines, sangria, cocktail type etc. ....
This luxurious course features dishes using seasonal ingredients and our specialty black Japanese beef "Ozaki Beef" for the main course.
Same-day reservations available! This luxurious course features plates made with seasonal ingredients and Ozaki beef.
This luxurious course features dishes using seasonal ingredients and our specialty black Japanese beef "Ozaki Beef" for the main course.
This 5-course meal includes a 5-course appetizer platter, a choice of 5 seasonal entrees, dessert, and a café.
This 4-course menu includes a seasonal main course and an appetizer, each with a choice of 5 different entrées, and a cafe.
A 4-course menu with a choice of 5 seasonal entrees and appetizers, served with a café and all-you-can-drink service. All-you-can-drink content Highball, various wines, sangria, cocktails, etc. ....
The welcome and farewell party course consists of 7 dishes. We offer a satisfying menu that includes pate en croute with Daisen chicken and spring vegetables, Ozaki beef thigh stewed with sherry, and more. We will create a special moment with dishes that make the most of the flavors of the ingredients. Reservations are available for both lunch and dinner. We will write a message plate for free. Please note that the menu is subject to change depending on availability.
This luxurious course includes a plate using seasonal ingredients and our specialty black Japanese beef "Ozaki Beef" for the main course, along with an all-you-can-drink package. All-you-can-drink menu Highball, various wines, sangria, cocktails, etc. ....
This luxurious course features dishes using seasonal ingredients and our specialty black Japanese beef "Ozaki Beef" for the main course. All-you-can-drink menu Highball, various wines, sangria, cocktails, etc. ....
Same-day reservations available! Luxurious course with plates using seasonal ingredients and Ozaki beef, with all-you-can-drink included. All-you-can-drink content Highball, various wines, sangria, cocktails, etc. ....
The all-you-can-drink welcome and farewell party course includes 7 dishes. We have prepared a satisfying menu that includes pate en croute with Daisen chicken and spring vegetables, Ozaki beef thigh stewed with sherry, and more. We will create a special moment with dishes that make the most of the flavors of the ingredients and a wide selection of drinks. Reservations are available for both lunch and dinner. The all-you-can-drink menu is available for two hours with last orders and glass changes. Please bring your entire group. We will write a message plate for free. Please note that menu items are subject to change depending on availability.
This 5-course meal includes a 5-course appetizer platter, a choice of 5 seasonal entrees, dessert, and a café.
A salad featuring seasonal white peach and Kyoto duck prosciutto, with fragrant arugula. Enjoy it with the 'Vincotto sauce' made from orange and grape!
This is a salad made with two colors of beets from the seasonal Fukuoka Prefecture Sapori Farm.
A soup made with seasonal new onions, Setouchi lemon puree, and avocado!
A recommended assortment of appetizers perfect for a quick drink!
You can enjoy three types of cheese.
Refills are free!
Slowly cooked meat marinated in Madeira wine mixed with hazelnuts, almonds, walnuts, pistachios, and fragrant porcini mushrooms.
Enjoy the mild white fish Fuefukidai, which has good fat content and a collagen feel, mixed with fresh seasonal herb shoots, marigold petals, and karasumi!
This dish features extra-large mushrooms baked with homemade garlic butter, creating a fragrant delight!
Grilled bell peppers and eggplant are dried out, marinated with garlic, sherry vinegar, and honey, creating a summer-like dish!
A quiche from the Lorraine region baked with plenty of Shirasu from Shizuoka Prefecture and spinach, along with cheese!
The skin of the Pacific saury is grilled and then made into a terrine with potatoes and clarified butter.
This is a cold terrine made with rich eggs from chickens raised on sweet potatoes from Miyazaki Prefecture.
The Pacific saury is cured with salt and then marinated in white wine vinegar.
A soft omelette made with rich eggs from chickens raised on sweet potatoes from Miyazaki Prefecture, paired with seasonal summer truffles and a white wine cream sauce!
We paired high-quality foie gras from Hungary with seasonal summer truffles, complemented by a rich sauce made with Madeira wine.
We made the sausage using 100% black pork, with only Maldon salt and black pepper. It pairs well with beer or a robust red wine!
Our restaurant's top recommended menu item using Miyazaki Prefecture Black Wagyu 'Ozaki Beef'!
A traditional dish from the Burgundy region of France, slow-cooked to tenderness. Our specialty menu!!
Using sea eel with good fat content and little odor, it is rolled with finely chopped autumn truffle and mushrooms, then pan-fried.
This is a traditional French dish made with chicken thighs on the bone, slowly cooked in fat, roasted skin-side up, and simmered in a sauce of white wine, fond de veau, tarragon, mushrooms, and shallots.
Origin: Spain (Catalonia) Varieties: Charello, Macabeo-Parellada Style: Dry
Origin: Bordeaux, Haut-Médoc Variety: Merlot, Cabernet Sauvignon, Cabernet Franc Style: Full-bodied
Region: Caor Variety: Malbec Style: Full-bodied
Origin: Languedoc Variety: Cabernet Sauvignon Style: Medium Full
Region: Loire Variety: Muscadet Style: Dry
Origin: Rhône, Varieties: Viognier, Roussanne, Claret, Style: Dry
Origin: Languedoc Variety: Chardonnay Style: Dry
●Full-bodied - 13.5% - Bordeaux Medoc 3rd Growth. In 1552, a Bordeaux merchant purchased the 'Giscours' estate and began planting grapevines around it. Today, it is one of the chateaus with the largest vineyards in Margaux, boasting a long-standing high popularity. While it retains the delicacy unique to the village of Margaux, it is rich in color and thickness, with abundant fruit and a luscious flavor.
●Full-bodied -13%- Burgundy founded in 1731. One of the largest domains owning about 130 hectares of vineyards mainly in Côte d'Or. The Henriot family took over management in 1995 and produces wine with the latest facilities. In 2015, it received level 3 certification for environmentally friendly farming practices. A rich and complex wine that showcases fruit flavors reminiscent of black cherry and beautiful acidity, reflecting the characteristics of Gevrey Chambertin, such as wet soil and iron.
● Full-bodied - 13.5% - Under the leadership of Matthieu Bordes, the president and winemaker of Bordeaux, we thoroughly pursue winemaking that maximizes the potential of great terroir. We also value harmony with nature and are committed to producing Grand Vin with minimal environmental impact. With a high proportion of Cabernet Sauvignon, this wine is full of fruitiness and elegance, and it possesses long-term aging potential. It truly expresses the terroir of the great village of Saint-Julien.
●Medium body - 12.5% - Founded in 1731 in Burgundy. One of the largest domains owning about 130 hectares of vineyards mainly in the Cote d'Or. Since 2005, wine production has been carried out in the latest gravity flow winery. Certified level 3 for environmentally friendly farming methods in 2015.
●Body-14.5%-The second label of Chateau Fonroque, where the renowned Moueix family, famous for Bordeaux Petrus, first began winemaking.
●Medium body - 11.5% - Located in the southwest of Cahors, in the village of Trepuat Lasciel, a family-run estate situated in the highland terrain of the southwest region of France. Since 2006, the current owner Fabian Jouve (5th generation) has taken over and established the estate.
● Medium body - 13% - With a clear vision for the Languedoc-Roussillon area, it has been a pioneer for 30 years. It embodies the values of brand, excellence, and innovation, gaining fame by exporting to 160 countries worldwide.
●Dry - 12.5% - A prestigious estate with a 250-year history in Burgundy, known for having the most Grand Cru vineyards in Chablis. The quality has improved with a focus on hand-picking and the introduction of sorting tables, emphasizing the expression of terroir.
●Dry - 13% - A historic winery established in Alsace in 1574. In 1913, the Dopp family invented the elongated bottle of Alsace. In 1972, this idea became customary, and the use of Alsace-style bottles became mandatory for wines from this region.
●Dry - 13% - Bordeaux Medoc Classified Third Growth. Acquired by Suntory in 1983. A complete revitalization of the vineyards and modernization of the winery were carried out.
●Dry - 13% - A domain that became independent in 1971, founded by the sister and brother-in-law of the Loire Aubert Villain. The current head is the eldest son, Cyril de Benoit. (The second son, Pierre, operates the Domaine Villain in Bouzeron.) About 90% of the production is exported.
●Dry - 13% - A prestigious domain that consistently produces Cremant with Sauvignon Tureen, which never fails to win medals at the Loire competition and is always highly rated.
●Dry - 12% - Anrio Champagne is a historic champagne house founded in 1808. It produces long-aged champagnes with a fresh and elegant flavor, utilizing high-quality Chardonnay.
Origin: Bordeaux / Full-bodied / Varieties: Cabernet Sauvignon, Merlot, Cabernet Franc
Region: Burgundy / Full-bodied / Variety: Pinot Noir
Origin: Côtes du Rhône / Full-bodied / Varieties: Grenache, Syrah, Mourvèdre
Origin: Burgundy / Full-bodied / Variety: Pinot Noir
Origin: Burgundy / Full-bodied / Variety: Pinot Noir
Origin: Alsace / Dry / Variety: Gewurztraminer
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