在Ristorante La Luce餐廳,曾在平鬆多家餐廳磨練技藝的Tsutsui主廚,為您呈現融合當地食材的精緻義大利料理。餐廳寬敞明亮,擁有引人注目的橫樑(已有約120年歷史)、美麗的庭院和輕鬆愜意的氛圍,定能讓您在此享受一段美好的用餐時光。
餐飲方案
週年紀念蛋糕
生日或紀念日時使用如何呢? 也可以附上您想要的訊息。 預約時請在備註欄中告知。 ※圖片為示意圖。
¥3,630包含服務費及稅金
★STELLA菜單★ ステラ
● Antipasto Mist (Assorted Appetizers) Carpione of Italian ris de veau with lemon from Setouchi Chilled cappelini and fried Hamo conger Grilled seasonal vegetables, barnacle weed-based vinaigrette sauce
● Confit of Ayu sweetfish with crunchy Miwa Somen noodles Clear tomato jelly
● Spaghetti with Italian bottarga Kamo eggplant, Mibuna and Kujo green onion
● Sauteed golden snapper and beurre blanc sauce with Aosa seaweed Refreshing accent of Kawachi Bankan oranges
● Slow-cooked fillet of Shinshu Premium Wagyu Beef Sauce of Yuzu pepper and various vegetables
● Sorbet of Sato Kin from Yamagata Prefecture and chamomile jelly
● Arakawa peach from Wakayama, maraschino granita Rose-scented cocktai
● Coffee
● Snacks
※Ingredients may change on the day depending on availability. Please understand.※
¥24,200包含服務費及稅金
★STELLA菜單★ 斯特拉酒品搭配套組,含5種酒款
● Antipasto Mist (Assorted Appetizers) Carpione of Italian ris de veau with lemon from Setouchi Chilled cappelini and fried Hamo conger Grilled seasonal vegetables, barnacle weed-based vinaigrette sauce
● Confit of Ayu sweetfish with crunchy Miwa Somen noodles Clear tomato jelly
● Spaghetti with Italian bottarga Kamo eggplant, Mibuna and Kujo green onion
● Sauteed golden snapper and beurre blanc sauce with Aosa seaweed Refreshing accent of Kawachi Bankan oranges
● Slow-cooked fillet of Shinshu Premium Wagyu Beef Sauce of Yuzu pepper and various vegetables
● Sorbet of Sato Kin from Yamagata Prefecture and chamomile jelly
● Arakawa peach from Wakayama, maraschino granita Rose-scented cocktai
● Coffee
● Snacks
※Ingredients may change on the day depending on availability. Please understand.※
¥40,000包含服務費及稅金
★STELLA菜單★ ステラ 請飲香檳酒並附生日蛋糕
● Antipasto Mist (Assorted Appetizers) Carpione of Italian ris de veau with lemon from Setouchi Chilled cappelini and fried Hamo conger Grilled seasonal vegetables, barnacle weed-based vinaigrette sauce
● Confit of Ayu sweetfish with crunchy Miwa Somen noodles Clear tomato jelly
● Spaghetti with Italian bottarga Kamo eggplant, Mibuna and Kujo green onion
● Sauteed golden snapper and beurre blanc sauce with Aosa seaweed Refreshing accent of Kawachi Bankan oranges
● Slow-cooked fillet of Shinshu Premium Wagyu Beef Sauce of Yuzu pepper and various vegetables
● Sorbet of Sato Kin from Yamagata Prefecture and chamomile jelly
● Arakawa peach from Wakayama, maraschino granita Rose-scented cocktai
● Coffee
● Snacks
※Ingredients may change on the day depending on availability. Please understand.※