Mag-book sa Ginza Sun-mi Takamatsu Italian Restaurant ST.HUBERTUS

*For some menu items, reservations cannot be accepted during certain periods.
The applicable periods and blackout dates are always listed at the end of each menu.
Please be sure to read through to the end and confirm the contents before making a reservation.
*The menu items may vary depending on the availability of ingredients.
*A 10% service charge is applied during dinner time.
*A separate room fee will be charged for private rooms.
*If you would like a message on your dessert plate, please let us know the message you would like when making your reservation.
*Reservations for whole cakes for anniversaries and birthdays must be made by 3:00 PM the day before.
If made after this time, an anniversary dessert will be prepared.
*Please also let us know if you have any food allergies or dislikes when making your reservation.
Japanese Black Beef Steak Course [Bistecca] 11,000 yen 120g Japanese Black Beef Sirloin ☆ Private rooms available
Carefully selected Japanese black beef is grilled to bring out the flavor of the meat. Please enjoy the deliciousness of the juicy meat. Recommended for social gatherings, meals with friends, and anniversaries such as birthdays. [Private rooms are not available on Fridays in December at dinner time only]
Japanese Black Beef Steak Course [Bistecca] 11,000 yen 120g Japanese Black Beef Sirloin ☆ Private rooms available
¥ 11,000 (Kasama ang buwis)
Bistecca refers to a beef steak that originated in Italy.

The name “bistecca” is said to derive from a festival held in front of the Basilica of San Lorenzo in Florence around the 15th century. At that festival, large cuts of beef—considered the predecessors of today’s bistecca—were served.

The broad section along the back from shoulder to loin is called the roast; a portion of that roast is known as the sirloin. Located near the animal’s lower back, this area does little work, resulting in meat that is tender and melts in the mouth. The lean portions are beautifully marbled with fine, lace-like fat, producing an elegant marbling. The meat around the spine has a distinctive, concentrated savor; the marbled fat is pleasantly sweet and the juices are juicy and flavorful.

Stuzzichini
A small bite served before the antipasti

Antipasti
Orata Marinata e Verdure Autunnali
Marinated red sea bream with autumn vegetables

Primi Piatti
Zuppa di Funghi Stile Cappuccino
Brown mushroom soup — cappuccino style

Calamarata Napoletana
Calamarata pasta with seafood, Neapolitan style

Secondi Piatti
BISTECCA
Kuroge Wagyu sirloin

Dolci
Tiramisù
Tiramisu

Pane della Casa
House-baked bread
Caffè o Te, Biscotti
After-dinner coffee or tea, biscotti
Fine Print
* Reservations for whole cakes for anniversaries and birthdays must be made by 3:00 PM the day before.
For reservations made after that, we will prepare an anniversary dessert.
* For dinner on December 20th, 21st, 24th, and 25th, we will be serving a special Christmas Eve course. Reservations for the regular menu are not being accepted. Thank you for your understanding.
Pagkain
Tanghalian, Hapunan
Magbasa pa

Mga Kahilingan

*If you would like a message on your dessert plate, please let us know the message you would like to include when making your reservation.
*If you have any food allergies or dislikes, please let us know when making your reservation.

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