BOUCHERIE AmiaBras
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Three specialties of Amiabla! Crab and vegetable mousse with consommé jus and charcuterie platter, Roasted Beef Pork Cutlet all in one, To finish off the meal, we also offer a popular menu item, squid ink pilaf. The menu is subject to change depending on the season and availability.
This course is limited to counter seating only and includes only the chef's choice of dishes. Beverages are not included and must be ordered separately.
Roger Glaet Cava Nature Reserva, extremely dry, pairs perfectly with carpaccio and oysters.
Chardonnay Pay d'Oc IGP ¥1100 with a hint of barrel aroma. Pairs well with appetizers and charcuterie. Today's white wine ¥1300 a selection of various varieties from different countries.
・Domaine Dandezon (Syrah) ￥1100 Aggressive tannins pair well with roasted beef heart. ・Today's red wine ￥1300
Spain Penedes Charello ultra dry, pairs perfectly with appetizers and carpaccio
France Burgundy with fine bubbles and a hint of grape sweetness, perfectly paired with consomme jelly.
French Languedoc Chardonnay with a hint of oak aroma. Pairs well with charcuterie.
A scent reminiscent of tropical fruits with French Rhone Muscat and Petit Grand Banana. Pairs perfectly with white chicken liver mousse.
A rich Chardonnay from California, USA, with a strong oak aroma. Pairs well with charcuterie, as well as sausages and bacon.
A wine with a hint of richness, featuring aromas of Italian Veneto Garganega and almonds.
French Alsace Riesling, fruity with a mineral feel, pairs well with the Alsace specialty tarte flambée.
Aroma reminiscent of Italian Abruzzo Trebbiano grapefruit. Best enjoyed with seasonal limited fresh oysters.
American California Chardonnay with a balanced flavor. Pairs well with a variety of dishes.
France Alsace Silvaner rich in minerals, pairs well with seafood
French Loire Chenin Blanc with a sense of aging, complex and profound
French Loire Sauvignon Blanc with a very beautiful acidity, enjoyable on its own.
A sweet aroma reminiscent of Alsace Gewurztraminer lychee and a pleasant bitterness. A high-quality orange wine.
French Jura Sabanian nuts, with a scent reminiscent of caramel and croissant.
A luxurious wine aged in barrels of Puligny-Montrachet made from special Chardonnay vines over 80 years old from Burgundy, France, with a rich mineral flavor.
American California Merlot with flavors of allspice, plum, and cherry, supported by firm tannins.
Aggressive tannins reminiscent of French Rhône Syrah. Pairs well with roasted beef heart.
American California Zinfandel with spices like nutmeg and black pepper. Rich fruit flavor. Perfect for red meat.
American California Pinot Noir with a strong oak influence and typical American fruitiness. Pairs well with charcuterie.
A phantom wine produced only a few hundred bottles a year in Yoyogi, Setagaya, Japan. A recommended wine with a strong fruit flavor and a hint of oak.
France Cahors Malbec with delicate and smooth tannins. Pairs well with duck meat.
France Languedoc Grenache strong powerful type. Aroma of cocoa and chocolate.
French Rhone Shiraz, spicy and rich. Perfect for venison.
French Bordeaux Cabernet Sauvignon with a gentle barrel aroma. Notes of cedar and cypress.
American California Merlot with flavors of blackberry and plum. Smooth mocha and exotic spices.
France, full of Rhône Grenache fruitiness and concentration, good balance, smooth tannins.
French Rhône Grenache Noir with aromas of vanilla, red currant, and cherry. Rounded tannins with pure fruit flavor and beautiful acidity.
French Burgundy Pinot Noir with a gentle body and a pure, lively fruitiness.
Very mild triple malt aged in wine barrels from Alsace. Smooth and balanced. Aged in white Sauternes barrels. Exotic spices. A hint of sweetness from red Bordeaux Grand Cru barrels. Strong.
A rare dessert wine made by reducing and fermenting grape juice from Provence, France.
The sweetness of grape juice as it is. Portuguese dessert wine
Marc from Alsace Gewürztraminer, France
French Normandy apple brandy
Our pride, handmade charcuterie made entirely in-house. We serve it in generous portions. *Please note that the contents may change due to supply issues.
Since the chef's family runs a yakiniku restaurant, there is a particular focus on beef offal. The beef heart, which has no more offal smell than lean meat, is served as a 200-gram portion, roasted to achieve a crispy exterior and a tender interior.
Our specialty. Consommé jelly prepared over time, served with grilled king crab meat and rich vegetable mousse.
Pâté made with amia oil
A mousse that you can't help but drink wine with, served with apple chutney
A very thin, crispy crust topped with Munster cheese, bacon, and crunchy onions, a simple and irresistible French-style pizza.
Varies by season.
A dish finished with a refreshing touch after low-temperature cooking
Made with lobster broth, it is packed with clams, baby clams, shrimp, and white fish. The leftover soup can be made into pilaf (additional 660 yen).
A refreshing salad topped with cucumber, tomato, corn, barley, and fresh fish.
A cold pasta-style dish using rice flour noodles, perfect as a finish after meat.
Rich ice cream made with dried figs and caramelized nuts
Moist inside, crispy outside.
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