Course details
[Lunch: Choose your pasta] "Man"
By using a coupon1800 yen(Tax included)
On Saturdays and Sundays there is an additional 100 yen charge.
- 4items
- 1-20persons
This lunch includes the chef's original pasta and a salad made with seasonal vegetables.After your meal, you can enjoy gelato with coffee or tea as a light palate cleanser.The three characters of the lunch course's name, Banseifuku, are pronounced "bansei no fuku," and are intended to convey the message of never-ending happiness.
Course menu
*Some ingredients may be changed depending on the availability on the day.
*The photos of the dishes are for illustrative purposes only.
* Saturdays and Sundays are +100 yen.
*We may not be able to accommodate allergies, so please contact the store for details.
---------------------------------------------------------------------
~Autumn Course~
【salad】
Colourful palette salad
【Bread】
Focaccia
[Pasta selection]
Spaghetti with Chestnuts and Homemade Pancetta
Pomodoro Rigatoni with Shrimp
Seaweed cream spaghetti
【dessert】
sherbet
【drink】
coffee
Black tea
*You can choose HOT or ICE
---------------------------------------------------------------------------------
~Winter Course~
【salad】
Colourful palette salad
【Bread】
Focaccia
[Pasta selection]
Salsiccia and Treviso Peperoncino
Rigatoni with Gorgonzola and White Beans
Octopus spaghetti pomodoro
【dessert】
Yuzu gelato
【drink】
coffee
Black tea
*You can choose HOT or ICE
------------------------------------------------------------------------------------
We also offer a recommended all-you-can-drink lunch option that can be added to any lunch course.
[About 40 types! Sparkling wine included, all-you-can-drink for 90 minutes]
*1,200 yen per person.(Add draft beer for an additional 300 yen) *Last orders 30 minutes before closing
- Reservation reception time
- 11:30~14:00
- Available days for reservation
- Tuesdays to Sundays, holidays, days before holidays
- Length of stay
- 2 hours
- Reservation deadline
- Until 11:00 on the day of your visit
Coupons that can be used with this course
2024/11/05 update