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[Ricotta fagottini with eggplant tartare and pistachio sauce] bringing elegant spring breeze
Ravioli dough with squashed edible flower is stuffed with ricotta cheese and served with pistachio sauce on tartare of eggplant and tomato.
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[Crispy roast of Spanish milk-fed piglet] with a simple and original taste of ingredient
Piglet before feed is made into confit at low temperature and roasted the surface until crispy. Without sauce is recommended to highlight the milky and soft original meat taste.
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[Fruit tomato no-baked cheesecake] finished up with an authentic Italian skill
No-baked cheesecake with fruit tomato jam inside is served with fruit tomato sherbet. Early spring fruit tomato in season is made into refreshing dessert.
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course
Dinner Course
This is a course menu using seasonal ingredients. Amuse-bouche/appetizer/2 pasta dishes/main dish/dolce
7150 yen
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An example of a course
"Ricotta cheese faggotini with eggplant tartare and pistachio sauce" conveys the gorgeous air of spring
This dish is made with ravioli dough made with pressed edible flowers, stuffed with ricotta cheese and topped with pistachio sauce and served with eggplant and tomato tartare.
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"Crispy roasted Spanish suckling pig" - a simple way to enjoy the natural flavor of the ingredients
Before the piglets are fed, they are confited at a low temperature and then grilled until the skin is crispy. No sauce is added, allowing the milky, tender meat's natural flavor to shine through.
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Hearty "Bistecca" slowly grilled over charcoal
They purchase a whole slab of Australian Angus beef, age it in-house, then cut it. They grill it over charcoal for about an hour to concentrate the flavor inside.
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"Fruit Tomato Rare Cheesecake" made with Italian techniques
The rare cheesecake is filled with fruit tomato jam and served with fruit tomato sorbet. Fruit tomatoes, which are in season in early spring, are arranged into a refreshing dessert.
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Dinner a la carte
Antipasto Appetizer
Affetato Misto (Assortment of ham, salami, etc.) for 2-3 people
1,650 JPY
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Today's Fresh Fish Carpaccio
1,980 JPY
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Cheese platter
1,650 JPY
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We always have over 10 kinds of dishes available. We also have simple snacks.
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First of all, pasta
Chitarra Crab in Tomato Sauce
1,760 JPY
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Rigatoni Amatrinara (Carbonara tomato sauce)
1,760 JPY
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Secondo piatto Second
Today's Fish Dish from Tsukiji
2,750 JPY
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Meat dishes
2,750 JPY
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Dolce
You can choose from 4 types
770 JPY
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1 set of homemade bread (2 types)
220 JPY
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Coffee, espresso, black tea, herbal tea (hot only)
330 JPY
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Petit fours for two
330 JPY
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Help desk
Shop
03-6915-1836 (+81-3-6915-1836)
- location_onAccess
- 3 minutes walk from Nishiguchi Exit of "Ogikubo Station" on JR Chuo Line, JR Sobu Line / Tokyo Metro
- restaurantCuisine
- Western / Italian / Italian,Italian/French
- scheduleOpen
- [Monday, Tuesday, Thursday-Sunday, National Holidays, Day before National Holidays] Lunch 11:30 am - (L.O. 2.00 pm) / Dinner 5:30 pm (L.O. 9:00 pm)
- blockClosed
- Wednesday
- paymentsAverage price
- Dinner: 8,000 JPY / Lunch: 2,000 JPY
- credit_cardMethod of payment
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Credit Card Accepted
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card / Credit Saison / UnionPay
- pin_dropAddress
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5-12-16, Ogikubo, Suginami-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都杉並区荻窪5-12-16
- translateEnglish services
- Unknown.
- listFeatures
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No smoking / Reservations / Reserved rooms / Counter seating available / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions