/https%3A%2F%2Fcdn1.tablecheck.com%2Fimages%2F5bebf147222eab1719000dbc%2Fimages%2Foriginal%2Fimg-1.jpg%3F1542189383)
/https%3A%2F%2Fcdn3.tablecheck.com%2Fimages%2F5bebf15285eab12fca001f53%2Fimages%2Foriginal%2Fimg-2.jpg%3F1542189395)
/https%3A%2F%2Fcdn2.tablecheck.com%2Fimages%2F5bebf15b222eab1719000dc1%2Fimages%2Foriginal%2Fimg-3.jpg%3F1542189403)
/https%3A%2F%2Fcdn1.tablecheck.com%2Fimages%2F5bebf16485eab14038000983%2Fimages%2Foriginal%2Fimg-4.jpg%3F1542189412)
/https%3A%2F%2Fcdn1.tablecheck.com%2Fimages%2F5bebf17085eab13f6b000a0d%2Fimages%2Foriginal%2Fimg-5_%25281%2529.jpg%3F1542189424)
Tingnan lahat ( 8 )
Gorio
哥利歐-ごりお-
Steak
104-0061 8-18-3 Ginza, DJ Ginza Bldg. 1F, Chuo-ku, Tokyo(243m mula sa 築地市場)Tingnan ang mapa
¥15,000 Tanghalian
¥20,000+ Hapunan
Classical, natural delicacies away from the city bustle
An 18-seat table has been elegantly arranged beneath a chandelier. Away from the hustle and bustle of the city, our interior is very quiet. We recommend the charcoal grilled sirloin steak, made with only the finest cuts of Tajima beef. We slice it to the perfect thickness and lock in the flavor with a strong flame. We also offer many seafood dishes, including home-smoked salmon and conger eel.
Mga Course sa Pagkain
Classic Appetizer Beefsteak Course
MENU
■Appetizers
1st・"Gorio traditional dish" High temperature smoked salmon
2nd・Beef consommé soup
3rd・Shrimp salad
■Main dish
・ Tajima purebred long-term fattened beef steak charcoal grilled in a kiln (about 150g)
■Side dish
・Oven-baked Bread ・ Vegetables
■Dessert
・Seasonal desserts
■Coffee
・Drip coffee & Small Sweets
■Appetizers
1st・"Gorio traditional dish" High temperature smoked salmon
2nd・Beef consommé soup
3rd・Shrimp salad
■Main dish
・ Tajima purebred long-term fattened beef steak charcoal grilled in a kiln (about 150g)
■Side dish
・Oven-baked Bread ・ Vegetables
■Dessert
・Seasonal desserts
■Coffee
・Drip coffee & Small Sweets
¥30,800Serbisyo lang / kasama ang buwis
/https%3A%2F%2Fcdn1.tablecheck.com%2Fmenu_items%2F688af0cde413224fbd8463d1%2Fimages%2Fxl%2F4f8f153c.jpg%3F1753936079)
GORIO Beefsteak Course
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
The November "GORIO Beefsteak Course" will be suspended.
Please choose the "Founding Anniversary Special Course"
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
December MENU
■Tuna tartare steak with caviar and lime
■"Gorio traditional dish" High temperature smoked.salmon
■Chiba Prefecture wild boar meat pot-au-feu style with Tasmanian grain mustard
■Green salad
■Tajima purebred long-term fattened beef steak charcoal grilled in a kiln (about 150g)
■Garniture
■Kiln-baked warm bread
■Donut pudding and vanilla ice cream
■Drip coffee or tea
■Small sweets
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
January MENU
■Shimonita leek mousse, hairy crab and caviar, tomato vinaigrette sauce
■"Gorio traditional dish" High temperature smoked.salmon
■Winter cod meunière with kumquat and soy sauce
■Green salad
■Tajima purebred long-term fattened beef steak charcoal grilled in a kiln (about 150g)
■Garniture
■Kiln-baked warm bread
■”Gyuhi strawberry daifuku” with vanilla ice cream and matcha sauce
■Drip coffee or tea
■Small sweets
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
The November "GORIO Beefsteak Course" will be suspended.
Please choose the "Founding Anniversary Special Course"
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
December MENU
■Tuna tartare steak with caviar and lime
■"Gorio traditional dish" High temperature smoked.salmon
■Chiba Prefecture wild boar meat pot-au-feu style with Tasmanian grain mustard
■Green salad
■Tajima purebred long-term fattened beef steak charcoal grilled in a kiln (about 150g)
■Garniture
■Kiln-baked warm bread
■Donut pudding and vanilla ice cream
■Drip coffee or tea
■Small sweets
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
January MENU
■Shimonita leek mousse, hairy crab and caviar, tomato vinaigrette sauce
■"Gorio traditional dish" High temperature smoked.salmon
■Winter cod meunière with kumquat and soy sauce
■Green salad
■Tajima purebred long-term fattened beef steak charcoal grilled in a kiln (about 150g)
■Garniture
■Kiln-baked warm bread
■”Gyuhi strawberry daifuku” with vanilla ice cream and matcha sauce
■Drip coffee or tea
■Small sweets
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
¥36,300Serbisyo lang / kasama ang buwis
/https%3A%2F%2Fcdn3.tablecheck.com%2Fmenu_items%2F688ae6209e4e9ae95c0e4ade%2Fimages%2Fxl%2F8de92ec3.jpg%3F1753933346)
Special TAJIMA beef tenderloin steak course
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
November MENU
■"Gorio traditional dish" High temperature smoked.salmon
■Small beef consommé soup
■Grilled blackthroat seaperch with herb breadcrumbs and burnt butter sauce
■Kobe beef tripe with tomato-flavored risotto
■Green salad
■Tajima purebred long-term fattened tenderloin beef steak charcoal grilled in a kiln (350g for 2 persons)
■Garniture
■Kiln-baked warm bread
■Warm "KOUGYOKU" apple tarte tatin with Calvados ice cream
■Drip coffee or tea
■Small sweets
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
December MENU
■Tuna tartare steak with caviar and lime
■"Gorio traditional dish" High temperature smoked.salmon
■Chiba Prefecture wild boar meat pot-au-feu style with Tasmanian grain mustard
■Green salad
■Tajima purebred long-term fattened tenderloin beef steak charcoal grilled in a kiln (350g for 2 persons)
■Garniture
■Kiln-baked warm bread
■Donut pudding and vanilla ice cream
■Drip coffee or tea
■Small sweets
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
January MENU
■Shimonita leek mousse, hairy crab and caviar, tomato vinaigrette sauce
■"Gorio traditional dish" High temperature smoked.salmon
■Winter cod meunière with kumquat and soy sauce
■Green salad
■Tajima purebred long-term fattened tenderloin beef steak charcoal grilled in a kiln (350g for 2 persons)
■Garniture
■Kiln-baked warm bread
■”Gyuhi strawberry daifuku” with vanilla ice cream and matcha sauce
■Drip coffee or tea
■Small sweets
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
November MENU
■"Gorio traditional dish" High temperature smoked.salmon
■Small beef consommé soup
■Grilled blackthroat seaperch with herb breadcrumbs and burnt butter sauce
■Kobe beef tripe with tomato-flavored risotto
■Green salad
■Tajima purebred long-term fattened tenderloin beef steak charcoal grilled in a kiln (350g for 2 persons)
■Garniture
■Kiln-baked warm bread
■Warm "KOUGYOKU" apple tarte tatin with Calvados ice cream
■Drip coffee or tea
■Small sweets
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
December MENU
■Tuna tartare steak with caviar and lime
■"Gorio traditional dish" High temperature smoked.salmon
■Chiba Prefecture wild boar meat pot-au-feu style with Tasmanian grain mustard
■Green salad
■Tajima purebred long-term fattened tenderloin beef steak charcoal grilled in a kiln (350g for 2 persons)
■Garniture
■Kiln-baked warm bread
■Donut pudding and vanilla ice cream
■Drip coffee or tea
■Small sweets
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
January MENU
■Shimonita leek mousse, hairy crab and caviar, tomato vinaigrette sauce
■"Gorio traditional dish" High temperature smoked.salmon
■Winter cod meunière with kumquat and soy sauce
■Green salad
■Tajima purebred long-term fattened tenderloin beef steak charcoal grilled in a kiln (350g for 2 persons)
■Garniture
■Kiln-baked warm bread
■”Gyuhi strawberry daifuku” with vanilla ice cream and matcha sauce
■Drip coffee or tea
■Small sweets
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
¥41,800Serbisyo lang / kasama ang buwis
/https%3A%2F%2Fcdn3.tablecheck.com%2Fmenu_items%2F688ae7e5b44ac1b25f67e2f5%2Fimages%2Fxl%2F01b023ae.jpg%3F1753933802)
Special dinner course in December（ sirloin or rump ）
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
December limited course
※Please choose either sirloin or rump (lean meat).
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
MENU
■Shimonoseki Tiger Pufferfish Carpaccio
Flavored with fruit tomatoes and "Cedric Casanova" olive oil
■Small beef consommé soup
■Hokkaido hairy crab croquettes with crustacean and black truffle sauce
■Chiba Prefecture wild boar meat pot-au-feu style with Tasmanian grain mustard
■"Gorio traditional dish" High-temperature smoked salmon salad style
■Tajima purebred long-term fattened beef steak charcoal grilled in a kiln (about 150g)
※Please choose either sirloin or rump (lean meat).
■Garniture
■Kiln-baked warm bread
■Le Lectier pear mousse from Niigata prefecture and vanilla ice cream
■Drip coffee or tea
■Small sweets
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
December limited course
※Please choose either sirloin or rump (lean meat).
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
MENU
■Shimonoseki Tiger Pufferfish Carpaccio
Flavored with fruit tomatoes and "Cedric Casanova" olive oil
■Small beef consommé soup
■Hokkaido hairy crab croquettes with crustacean and black truffle sauce
■Chiba Prefecture wild boar meat pot-au-feu style with Tasmanian grain mustard
■"Gorio traditional dish" High-temperature smoked salmon salad style
■Tajima purebred long-term fattened beef steak charcoal grilled in a kiln (about 150g)
※Please choose either sirloin or rump (lean meat).
■Garniture
■Kiln-baked warm bread
■Le Lectier pear mousse from Niigata prefecture and vanilla ice cream
■Drip coffee or tea
■Small sweets
〇● ーーーーーーーーーーーーーーーーーーーーーーーーーーー●〇
¥41,800Serbisyo lang / kasama ang buwis
/https%3A%2F%2Fcdn3.tablecheck.com%2Fmenu_items%2F6902e0b0600ff6c39878b9d1%2Fimages%2Fxl%2F7ada6997.jpg%3F1761796274)
Direksyon
Address
104-0061 8-18-3 Ginza, DJ Ginza Bldg. 1F, Chuo-ku, Tokyo
Pinakamalapit na istasyon
築地市場 (243m)東銀座 (437m)Lasa
Steak
Website
http://www.gorio.jp/Telepono
03-3543-7214