FIORIA Roppongi - TableCheck

FIORIA Roppongi yerinde rezervasyon yap

■ MENU — December ■

<Antipasto>
Chilled Annoimo sweet potato potage
Local tuna (akami) carpaccio with tapenade sauce
Truffle-scented arancini
Foie gras macaron

<Insalata>
Grilled bacon and Miura morning-harvest winter vegetables Caesar salad

<Pesce>
Spanish mackerel (sawara) meunière with sauce américaine

<Carne>
Saga beef (A5) steak with horseradish (raifort) sauce

<Pasta>
Pancetta and napa cabbage amatriciana

<Dolce>
Chocolate mousse with vanilla ice cream

= All-You-Can-Drink Menu =
Draft beer, wine, whisky, cocktails, sours, premium shochu, soft drinks — around 30 beverages available on an all-you-can-drink basis!

Notes:
• The above course menu is offered from 12/1 to 12/31.
• Menu items may be partially substituted depending on ingredient availability.
• Course photos are for illustrative purposes only.
• If you have food allergies, we will accommodate them as much as possible—please inform us when booking.

Daha fazla oku

■MENU December■

<Antipasto>
Chilled Annoimo (sweet potato) potage
Local tuna (akami) carpaccio with tapenade sauce
Truffle-scented arancini
Foie gras macarons

<Insalata>
Grilled bacon and Miura-farmed morning-harvest winter vegetable Caesar salad

<Pesce>
Spanish mackerel (sawara) meunière with sauce américaine

<Carne>
Saga beef (A5) steak with horseradish sauce

<Pasta>
Pancetta and napa cabbage amatriciana

<Dolce>
Mousse au chocolat with vanilla ice cream

=All-you-can-drink menu=
Draft beer, wine, whiskey, cocktails, sours, authentic shochu, soft drinks — approximately 30 beverages included!

※The above course menu is served from December 1–31.
※Menu items may be partially changed depending on ingredient availability.
※Course photos are for illustrative purposes only.
※If you have food allergies, we will accommodate them as much as possible. Please let us know when making your reservation.

Daha fazla oku

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[Your reservation will not be confirmed unless you agree to the terms below. If you agree, please check the box on the left.]

*Reservations made using this form must be made up to two days prior to the day of use.
*Reservations can be made for a maximum of 50 people using this form.
*Urgent reservations the day before or on the day of use must be made by phone.
*A 10% late-night fee will be charged after 10 PM.
*We will do our best to accommodate those with food allergies, so please let us know when making your reservation.
*All prices listed include tax.
*For course plans, all seats are reserved in private rooms. We will assign a private room appropriate for the number of people in your reservation. Please note that we cannot accept requests for specific private rooms.
*For reservations of 20 people or more, we require a guarantee of the following number of people.
For groups of 21-35 people: 21 guaranteed
For groups of 36-60 people: 36 guaranteed

*As of April 1, 2020, our restaurant will be completely non-smoking. Thank you for your understanding.

■■Cancellation Policy■■
In the unlikely event that you cancel your reservation, please note that the following cancellation fees will apply depending on the date of cancellation:

- 2 days before the reservation date: 20%
- 1 day before the reservation date: 50%
- On the day of the reservation: 100%

[Regarding December Reservations]
The cancellation policy for December is as follows:
< 2-19 people >
- 7-2 days before the reservation date: 20%
- 1 day before the reservation date: 50%
- On the day of the reservation: 100%
< 20 or more people >
Please note that cancellation fees differ for groups of 20 or more. (A cancellation fee applies for reservations canceled two weeks prior to the reservation.)
- 14-8 days prior to the reservation date: 25%
- 7-2 days prior to the reservation date: 50%
- The day before the reservation date: 80%
- The day of the reservation: 100%
*Please note that cancellation fees for reservations of 20 or more people on certain dates (December 5, December 12, 19, and 26) are subject to separate cancellation fees. Details are listed on the restaurant's website.

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