[Special Course] For a special dinner... 8 dishes including appetizers, pasta, and Japanese black beef for 6,300 yen

[Special Course] For a special dinner... 8 dishes including appetizers, pasta, and Japanese black beef for 6,300 yen

By using a coupon6300 yen(Tax included)

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[Chef's Recommended Course] Enjoy a special course on a special day...Al Porto-style hors d'oeuvres made with plenty of seasonal vegetables. You can choose your own favorite pasta.The Kuroge Wagyu beef rib roast is also excellent.Enjoy Italian cuisine.<Customers who order this course can also use a private room.Please feel free to contact us.

Course menu

【Course content】

■Homemade focaccia

■ Amuse (bite appetizer)

■ Snow crab and potato salad

■ Today's soup

■ Miina pork fillet cottetto

■ Pasta of your choice (choose from the 7 types below)

・Spaghetti with wild boar and chestnut ragout sauce

・Spaghetti with homemade sausage and seasonal vegetables in cream sauce

・Spaghetti with minced squid and seasonal vegetables in oil sauce

・Spaghetti with various mushrooms and brown mushroom sauce, served with truffles (+800 yen)

・Spaghetti with small shrimp and sea urchin in tomato cream sauce (+1000 yen)

・Spaghetti with blue crab and tomato sauce (+1000 yen)

・Spaghetti with lobster and tomato sauce (+1500 yen)

■ Seconds (choose from the four types below)

・Today's fresh fish acqua pazza

・Black Wagyu beef cheek stewed in red wine

・Grilled Japanese Black Beef Rib Roast with Red Wine Sauce

・Grilled Japanese black beef fillet with red wine sauce (+1500)

*You can add foie gras to your meat dish for an additional 1,000 yen!

■Today's dessert platter

■ Drink

(Coffee, tea, apple juice, oolong tea)

*Menus may change depending on the season.

*Please let us know if you have any allergies.

*All-you-can-drink option available.(+2000 yen)

Reservation reception time
17:00~20:00
Available days for reservation
Monday to Sunday, holidays, days before holidays
Length of stay
2 hours
Reservation deadline
Until 20:00 on the day of your visit

2025/01/06 update