Oyamadai Yamada

Name: Oyamadai Yamada
Address: 4-12-14 Todoroki 1F, Setagaya-ku, Tokyo, 158-0082, JP
Telephone: 050-1722-8802
Price range: ¥17500 - ¥20000

尾山台山田

¥20,000

¥17,500

Pizza

158-0082 4-12-14 Todoroki, 1F, Setagaya-ku, Tokyo(139m from Oyamadai Station)View map

Directions

050-1722-8802

ピッツァを軸にした薪窯料理と世界のワインで旅をする。

尾山台駅2分！全く新しいピッツァの表現をライブ感あふれるカウンターで。

Featured menu

Double Main Course

This course features two climaxes, allowing you to enjoy both pasture-raised beef fillet and aged beef loin grilled over binchotan charcoal, both prepared by Mr. Shinbo of Sakaeya, a butcher shop in Shiga, to suit our restaurant's course composition.
Of course, you can also savor wood-fired pizza.
Enjoy Oyamadai Yamada to the fullest.

¥20,000Tax included

Double Main Couse

This two-part course features two climaxes, allowing you to enjoy both pasture-raised beef tenderloin and aged beef loin grilled over binchotan charcoal, both specially prepared by Mr. Shinbo of Sakaeya butcher shop in Shiga.
Of course, you can also savor wood-fired pizza.
Enjoy Oyamadai Yamada to the fullest.
(The menu is exactly the same as for dinner.)

¥20,000Tax included

Yamada

This chef's choice course centers around pizza baked in a wood-fired oven,
and is tailored to the ingredients and fire conditions of the day.
We offer several dishes in a flowing sequence, incorporating dishes cooked with wood fire or binchotan charcoal. The menu changes daily.

Pizza kappo is a culinary approach in which pizza is incorporated into the course as a single dish,
designing its relationship and spacing with the other dishes.
Each dish is completed by carefully considering the heat, temperature, and time,
and working with the ingredients of the day.

¥15,000Tax included

Yamada Lunch

This chef's choice course centers around pizza baked in a wood-fired oven, interspersing dishes cooked with wood fire and binchotan charcoal.
Several dishes are served in succession, and the menu changes daily.
The menu is the same as dinner.
Pizza kappo is a culinary approach in which pizza is incorporated into the course as a single dish,
designing its relationship and spacing with the other dishes.
Each dish is completed by carefully considering the heat, temperature, and time, and taking into account the ingredients of the day.