trattoria filo
トラットリア・フィーロ
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
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 |
以當季食材和創意享受義大利料理
評分
日本使用者評價3.10（1條）評論
照片
菜單
Trattoria Fillo's most satisfying full-course plan. The chef, who trained at a one-star Michelin Guide restaurant, uses carefully selected seasonal ingredients and incorporates his ideas and sense of style into each dish. The fish of the day is delivered directly from "fish professionals" in the Goto Islands, Nagasaki Prefecture, using a special method called "blood-letting" to keep the fish fresh and mature. For the meat, we purchase a block of Hida beef, a brand of Japanese beef from Gifu Prefecture, our chef's hometown, and carefully process it to serve it at its best. Please enjoy with your friends, couples, and friends.
This is a standard plan using seasonal ingredients and incorporating the restaurant's popular menu items. Please make a reservation at least one day in advance. This is a course that allows you to enjoy our signature ingredient, filo, which is both the fresh fish directly shipped from the Goto Islands and the brand-name Wagyu beef Hida beef from Gifu Prefecture, where the chef is from.
This is the most economical course, featuring our popular confit chicken thighs and our signature dish of fresh fish, which is freshly caught and filleted with blood from the fishermen of the Goto Islands.
We have added seasonal vegetables to the classic ones, expressing the natural sweetness of the vegetables while keeping the acidity at a moderate level.
A simple offering featuring various baby greens from a farm in Fukui Prefecture, served with homemade dressing.
A traditional dish from Capri that combines tomatoes from different farms each season with mozzarella cheese from Takayama, Hida.
Enjoy a platter of farm-fresh vegetables delivered directly from Shizuoka and Fukui, served with our homemade bagna sauce.
A baguette generously spread with sea urchin sauce, baked in the oven, and topped with fresh sea urchin.
A herb salad made with fresh produce from the farm. This is a carefully crafted dish with seasoning adjusted according to the level of aging.
A dish where the aroma of herbs grilled together harmonizes with the flavor of aged balsamic.
A steamed dish that allows you to fully enjoy the umami of fish. A flavorful dressing is made on the spot using fish broth.
A flavor bomb packed with seafood. The finishing risotto (+¥800) is also supreme, making this dish delicious in two ways.
Thinly sliced lean meat cooked with residual heat, finished with aged balsamic and Parmigiano.
Roasted rare cuts with moderate marbling, simply served with Western horseradish and Dijon mustard.
A Bologna-style sauce made with Hida beef mince and plenty of aromatic vegetables, paired with specially crafted thick noodles.
A classic pasta dish at Filo that uni lovers must try, featuring rich uni that can be enjoyed from any bite.
Enjoy a smooth risotto made by blending Italian rice and Japanese rice, accompanied by Parmesan crackers.
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