[All-you-can-drink included] Full course of wood-fired pizza, special pasta and charcoal-grilled Australian sirloin

Course details

[All-you-can-drink included] Full course of wood-fired pizza, special pasta and charcoal-grilled Australian sirloin

6300 yen(Tax included)

2persons-

All-you-can-drink available: 90 minutes (last order 30 minutes)

[90 minutes of all-you-can-drink included] A full course meal that includes a variety of appetizers, pizza, pasta, and even a main course.The main dish in particular is a special one, with the chef cooking the meat to perfection.This plan can also be used for anniversaries, business entertainment, and other occasions.

Course menu

■TOKYO MERCATO's proud assortment of appetizers

(Buffalo mozzarella Caprese, Neapolitan specialty zeppole, American prosciutto, marinated octopus, etc.)

■ Delicious salad made with vegetables delivered directly from farmers

■ Carpaccio made with only the most delicious fish

(Fresh domestic red sea bream carpaccio delivered directly from the market)

■ Wood-fired Neapolitan pizza

(Quattro Formaggi, which pairs well with organic Italian honey)

■ Pasta packed with seasonal flavors and special attention to detail

ex.

(Ortolana Fettuccine: Enjoy fresh vegetables in handmade pasta)

(Pescatore tomato sauce pasta that lets you fully enjoy the deliciousness of seafood)

■Today's main dish, cooked to perfection

(Domestic beef tagliata)

■ Dolce to end your meal

(Italian classic dolce tiramisu)

All-you-can-drink menu

·beer
·Asahi Superdry
·wine
・Italian sparkling wine / Italian still wine (red/white)
·Cocktail
・Scotch Whisky Highball/Ginger Highball/Hyoketsu Lemon/Aperol Orange/Campari Grape
·Non-alcoholic
・Passion fruit/citrus soda
·Soft drink
・Ginger ale/Coca-Cola/Grapefruit juice/Orange juice/Oolong tea

Reservation reception time: 14:00~20:00

Available days for reservation: Monday to Sunday, holidays, days before holidays

Length of stay: 2 hours

Reservation deadline: Until 21:00 on the day of your visit

Confirm availability / make reservation for this course

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2025/01/09 update