trattoria e poi
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
ร้านอาหารอิตาเลียนบรรยากาศหรูหรา
จุดแนะนำ
คะแนน
รีวิว
เมนู
The "Today's Recommended Course," which allows you to encounter a new dish any time you come, is full of dishes using plenty of fresh seafood and seasonal vegetables carefully selected from the Toyosu Market every day. This course is designed for couples and anniversary guests to enjoy a solid meal! We would like you to feel the seasons through our food. We will flexibly accommodate changes to the course content due to allergies, etc.
The "Today's Recommended Course," which allows you to encounter a new dish any time you come, is full of dishes using plenty of fresh seafood and seasonal vegetables carefully selected from the Toyosu Market every day. This course is designed for couples and anniversary guests to enjoy a solid meal! We would like you to feel the seasons through our food. We will flexibly accommodate changes to the course content due to allergies, etc.
The "Today's Recommended Course," which allows you to encounter a new dish any time you come, is full of dishes using plenty of fresh seafood and seasonal vegetables carefully selected from the Toyosu Market every day. This course is designed for couples and anniversary guests to enjoy a solid meal! We would like you to feel the seasons through our food. We will flexibly accommodate changes to the course content due to allergies, etc.
The "Today's Recommended Course," which allows you to encounter a new dish any time you come, is full of dishes using plenty of fresh seafood and seasonal vegetables carefully selected from the Toyosu Market every day. This course is designed for couples and anniversary guests to enjoy a solid meal! We would like you to feel the seasons through our food. We will flexibly accommodate changes to the course content due to allergies, etc.
The "Today's Recommended Course," which allows you to encounter a new dish any time you come, is full of dishes using plenty of fresh seafood and seasonal vegetables carefully selected from the Toyosu Market every day. This course is designed for couples and anniversary guests to enjoy a solid meal! We would like you to feel the seasons through our food. We will flexibly accommodate changes to the course content due to allergies, etc.
The "Today's Recommended Course," which allows you to encounter a new dish any time you come, is full of dishes using plenty of fresh seafood and seasonal vegetables carefully selected from the Toyosu Market every day. This course is designed for couples and anniversary guests to enjoy a solid meal! We would like you to feel the seasons through our food. We will flexibly accommodate changes to the course content due to allergies, etc.
Dinner dishes are served daily on the blackboard menu.
Risotto made with sea bream from Ehime Prefecture and boiled shirasu, topped with bottarga
We serve cold pasta generously coated with an 8-hour cooked napa cabbage puree and plenty of karasumi.
Burrata cheese made with plenty of fresh cream and semi-dried tomatoes with pesto sauce
We paired chewy fresh pasta with a rich cuttlefish ink sauce. It is served with a marinated fruit tomato as an accent.
Homemade sausage made with coarsely ground pork and several types of spices, combined with tenderly cooked white beans to create a gratin.
Fresh oysters from Ako, Hyogo are in season right now, and we will serve them with a homemade cocktail sauce made with over 20 different seasonings, perfectly paired with the plump and very creamy raw oysters.
Thinly sliced fresh swordfish marinated with potato puree and sweetfish soy sauce, wrapped around fresh oysters. Enjoy with the aroma of lemon balm.
Using fatty Buri Kama, finished in a Southern Italian style with the herb 'Oregano'.
A snack made from a dough created with fresh aonori seaweed and shellfish broth, deep-fried until crispy.
We start cooking after receiving your order. This is a hot plate omelette filled with plenty of seasonal vegetables and cheese.
Chilled pasta with tomatoes, basil, almonds, and ricotta cheese
Ravioli stuffed with Gorgonzola cream served with a sauce of ripe tomatoes and butter
Homemade ham made from shoulder roast of 'Kirishima Pork' from Kagoshima Prefecture, marinated for 10 days with salt and aromatic vegetables, then cooked at low temperature.
Juicy Spanish pork shoulder meat grilled over charcoal for a fragrant finish
Kainomi is a cut of beef located next to the tenderloin, characterized by its very tender texture and red meat.
Served with rich vanilla ice cream topped with hot espresso
Italian-style rich crème brûlée
A chocolate terrine for adults, enhanced with rich cocoa and cognac.
※A seating fee of 300 yen will be charged. ※The displayed prices are all excluding tax.
× Orange juice, grapefruit juice, soda, oolong tea each
Glass... 770 yen Bottle... 4400 yen
Glass...770 yen and up...Bottle...4400 yen and up
The displayed prices are all excluding tax.
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