食堂 partire
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
活用當地食材的休閒和洋折衷料理
評分
日本使用者評價3.39（1條）評論
菜單
The chef himself purchases fresh fish from the central market, and you can enjoy it in sashimi. The main course of cutlet is made with Kobe pork loin, which is tender and juicy, yet light and easy to eat. For the finish, you can choose from pasta, risotto, or takikomi-gohan, and a dessert and cafe drink are also included in this very economical course.
You can enjoy fresh fish that the chef himself purchases at the central market. The main course of beef tenderloin steak is served medium rare, crispy on the outside and juicy on the inside. For the finish, you can choose from pasta or risotto, and a dessert and a cafe drink are also included in this very economical course.
Glass 780 yen - Bottle 3,000 yen
(On the rocks, soda, water mix)
(On the rocks, soda, orange, oolong)
A great dish that allows you to enjoy a variety of appetizers in small portions. (Serves 1) From 1,200 yen
The type of fish varies daily based on availability. From 1,200 yen.
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