crostini of prosciutto & brioche
自家製ブリオッシュとプロシュートのクロステーニ
Small toasts made from homemade brioche bread, topped with thinly sliced cured ham (prosciutto). A savory appetizer combining buttery bread with salty meat.
Dazzle
Dazzle
Authentic Italian cuisine featuring seasonal ingredients, fresh seafood, and handmade pasta. Offers prix-fixe courses and special omakase menus.
★ 4.3
(828)
$$Moderate
📍 Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 2 Chome−4−12 MIKIMOTO Ginza 2 8Ｆ・9Ｆ
PRANZO S | a six-course lunch
ENTRATA + ANTIPASTO + ZUPPA + PASTA + SECONDO PIATTO + DOLCE + COFFEE 始めの一皿 + 前菜 + スープ + 魚料理または肉料理 + ドルチェ + コーヒー
ENTRATA 始めの一皿
ANTIPASTO 前菜
sea bream carpaccio, marinated orange & red onions, zucchini puree
愛媛県産 真鯛のカルパッチョ オレンジと赤玉葱のマリネ ズッキーニのピューレ
Thinly sliced raw sea bream served with a refreshing citrus marinade and red onions. Accompanied by a smooth sauce made from zucchini.
ZUPPA スープ
inca no mezame-potato potage, croutons, crispy bacons
インカの目覚めのポタージュ
A rich, creamy soup made from 'Inca no Mezame', a sweet and nutty variety of potato. Topped with crunchy bread cubes and bacon bits.
PASTA パスタ
house-made spaghetti, sakura shrimps, spring cabbage, tomato sauce
駿河湾 桜海老と春キャベツの自家製手打ち石臼挽き小麦スパゲティ トマト・ソース
Fresh handmade spaghetti served with tiny, sweet sakura shrimp and tender spring cabbage in a tomato-based sauce.
SECONDI PIATTI メインディッシュ おひとつお選びください
Please choose one
PESCE - fish of the day
魚料理 本日の鮮魚料理
The chef's daily selection of fresh fish, prepared to highlight seasonal flavors.
CARNI - tagliata of japanese beef top round, mashed potatoes, argula, parmigiano "sugo di carne"
肉料理 山形牛内腿肉のタリアータ ルッコラとパルミジャーノ 肉の旨味のソース
Sliced Japanese beef (top round) served with creamy mashed potatoes, peppery arugula, and Parmesan cheese. Dressed with a rich meat jus.
DOLCE ドルチェ
basil panna cotta, strawberry
バジリコのパンナ・コッタとストロベリー
A creamy Italian dessert infused with aromatic basil, served with strawberries for a sweet and herbal finish.
OYSTER CAVIAR オイスター＆キャビア
FRESH OYSTER 1PC
FRESH OYSTER 生牡蠣
Fresh raw oyster served in the shell. Briny and refreshing, typically eaten with a squeeze of lemon or sauce.
¥650
≈
0
OSCIETRA
アキテーヌ・ストゥーリア産 オシェトラ・キャビア
High-quality caviar from Oscietra sturgeon. Known for its firm, golden-brown eggs and nutty flavor.
¥8,000~
≈
IL PREFISSO
プリフィックス 4品チョイス・スタイル ANTIPASTO + PRIMO + SECONDO + DOLCE + CAFFE
ANTIPASTI | アンティパスト 冷・温前菜
PROSCIUTTO DI SAN DANIELE
サン・ダニエーレ産 生ハム
Thinly sliced, dry-cured ham from San Daniele, Italy. It has a delicate, sweet flavor and melt-in-the-mouth texture.
FORMAGGIO - Apulian burratina caprese, cherry tomatoes
プーリア産ブラッティーナとオスミック・トマトのカプレーゼ
Fresh Italian Burrata cheese served with cherry tomatoes. A creamy, rich version of a Caprese salad.
¥500
≈
CARPACCIO DEL GIORNO - snapper carpaccio, broad beans, olives, dried tomatoes, capers, anchovies
愛媛産 真鯛のカルパッチョ焼き霜造り そら豆と翡翠豆 冷製アクアパッツァ仕立て
Slices of fresh snapper served raw or lightly seared, garnished with beans, olives, and savory Mediterranean toppings.
RICCI DI MARE - sea urchin flan, consommé gelatina
バフン雲丹のフラン コンソメのジェラティーナ
A savory custard (flan) flavored with sea urchin, topped with a clear consommé jelly. Rich and oceanic.
¥400
≈
FEGATO D'ANATRA - sautéed foie gras, darjeeling sable, honey lemon sauce
ペリゴール産 フォアグラのソテー ダージリンのサブレ シトラス・クリームと蜂蜜のソース
Rich duck liver sautéed until tender, served with a tea-flavored cookie and a sweet-tart honey lemon sauce.
¥1,000
≈
PRIMI | プリモ パスタ・スープ
PASTA DEL GIORNO - PAST OF THE DAY
本日のパスタ
Chef's daily pasta special featuring seasonal ingredients.
AMATRICIANA - spaghetti, guanciale, onions, tomato sauce, pecorino
スパゲッティ・アマトリチャーナ グアンチャーレとペコリーノ 三色トマトのソース
Classic Roman pasta with cured pork cheek (guanciale), sweet onions, and tomato sauce, finished with Pecorino cheese.
VONGOLE - house-made kale spaghetti, hamaguri-clams, sauteed broccoli, garlic olive oil
九十九里産 地ハマグリと自家製ケールのスパゲッティ 炒めたブロッコリーとアーリオ・オーリオ・ソース
Green kale-infused spaghetti served with large clams and broccoli in a garlic and olive oil sauce.
UOVA E PANCETTA - house-made egg yolk - tagliatelle, pancetta, egg cream sauce
宮崎産よかもよかと徳島産恋たまの卵黄自家製タリアッ テッレ・カルボナーラ
Rich carbonara-style pasta made with egg yolks, served with cured pork belly and a creamy egg sauce.
CALAMARI - house-made squid ink tagliolini, squid, genovese sauce, bottarga
墨烏賊と自家製イカ墨タリオリーニ ジェノベーゼ・ソース カラスミ仕上げ
Black squid ink pasta served with fresh squid and basil pesto (Genovese sauce), topped with cured fish roe (bottarga).
POLO GIAPONE - house-made ravioli stuffed with snow crab, lobster - consommé
カスミ蟹の自家製ラヴィオリ オマール海老のコンソメ
Stuffed pasta pockets filled with snow crab, served in a clear, flavorful lobster broth.
¥300
≈
RICCI DI MARE - house-made buckwheat spaghetti, sea urchin, green seaweed cream sauce
バフン雲丹と自家製蕎麦粉のスパゲティー 青海苔のクリーム・ソース
Nutty buckwheat pasta tossed in a rich creamy sauce made with sea urchin and seaweed.
¥600
≈
SECONDI | セコンド 魚・肉料理
PESCE DEL GIORNO - FISH OF THE DAY
本日入荷鮮魚料理
Chef's daily fish selection, prepared to best suit the catch of the day.
SALMONE - rare norwegian salmon filet, potato puree, broccoli, walnuts, tomatoes
ノルウェー産 サーモンのレア仕上げ ジャガイモのピューレ ブロッコリー 胡桃 トマトのサルサ・フレスカ
Norwegian salmon filet cooked rare, served with smooth mashed potatoes, broccoli, walnuts, and a fresh tomato salsa.
MAIALE - grilled pork salisbury steak, sauteed diced foie gras, truffles
米沢豚のハンバーグ フォアグラとトリュフ仕立て
A high-quality pork patty (hamburger steak) served with luxurious toppings of sautéed foie gras and truffles.
AGNELLO - roasted australian rack of lamb, rosemay, thyme, garlic, potatoes, beurre noisette-baked butter
オーストラリア産 仔羊背肉のローズマリー・ガーリック・ロースト 焦がしバター・ソース
Tender roasted lamb rack seasoned with herbs and garlic, served with potatoes and a rich browned butter sauce.
¥1,000
≈
ANATRA - poelage of breast of french duck, braised lentils, perigueux - truffle sauce
フランス産 鴨胸肉のポワレ レンズ豆とペリグー・ソース トリュフの香り
Pan-fried French duck breast served with lentils and Perigueux sauce (a classic truffle and wine sauce).
MANZO - grilled prime japanese beef sirloin, selvatico, burdock chips, lemon mustard sauce
特選A3 黒毛和牛サーロインの網焼き セルバチコとゴボウのチップス レモンとマスタードのソース
Grilled high-grade Japanese beef sirloin (A3 Wagyu) served with wild arugula, crispy burdock root chips, and a zesty lemon mustard sauce.
¥1,000
≈
FILETTO DI MANZO - poelage of prime japanese beef filet, seasonal vegetables, red wine sauce
特選A4 黒毛和牛フィレ肉 季節の根菜と赤ワインのソース
Premium Japanese beef filet (A4 Wagyu) pan-fried and served with seasonal root vegetables and a classic red wine sauce.
¥2,400
≈
DOLCI | ドルチェ
CIOCCOLATO - fondant chocolat
フォンダン・ショコラ
Warm chocolate cake with a molten chocolate center.
FRAGOLA - strawberry tiramisu, balsamic reduction
苺のティラミス バルサミコのアクセント
A twist on classic tiramisu using strawberries, accented with a balsamic vinegar reduction for depth.
CARAMELLO E POMPELMO - caramel & grapefruit meringue chantilly
キャラメルとグレープフルーツのムラング・シャンティ
A dessert featuring crisp meringue, whipped cream (chantilly), caramel, and tart grapefruit.
ICE CREAM & SORBET - today's ice cream & sorbet
本日のアイスクリームとソルベットの盛り合わせ
A selection of the day's frozen desserts.
MENÙ SPECIALE 8 PIATTI シェフのお任せコース 8皿
ENTRATA - norwegian salmon, rice salad, salmon roe
ノルウェー産 アトランティック・サーモンの炙り焼き イクラとお米のサラダ
Seared Norwegian salmon served with a salad of rice and salmon roe (ikura).
PRIMO ANTIPASTO FREDDO - steamed abalone, sea urchin flan, winter melon puree, scallop essence gelatina
鮑と雲丹のフラン仕立て 冬瓜の摺り流しとホタテ貝のジェラティーナ
A cold appetizer featuring steamed abalone and a sea urchin custard, served with winter melon puree and scallop jelly.
SECOND ANTIPASTO FREDDO - foie gras terrine, smoked breast of duck ham, figs, watercress salad
ブルガリア産 フォアグラ・テリーヌと鴨胸肉の自家製スモーク・ハム 無花果とクレソンのサラダ
A rich terrine of foie gras served with homemade smoked duck ham, sweet figs, and a fresh watercress salad.
ANTIPASTO CALDO - deep fried YUBA-spring rolls, fresh porcini, SAMMA-pasific saury, red wine sauce
フレッシュ・ポルチーニ茸と秋刀魚の湯葉春巻き揚げ 赤ワインのソース
Hot appetizer spring rolls wrapped in Yuba (tofu skin), filled with porcini mushrooms and Pacific saury fish, served with red wine sauce.
PASTA - pappardelle, king crabs, french leeks, cream sauce, late summer truffles
イバラ蟹のパッパルデッレ ポワロー葱とクリーム・ソース 夏トリュフ仕上げ
Wide pasta noodles (pappardelle) in a cream sauce with King crab and leeks, finished with shaved truffles.
GRANITA - rich milk sorbetto, lorenzo no.5 extra virgin olive oil
ジャージー牛のミルク・ソルベット ロレンツォNo.5 エクストラ・バージン・オリーブ・オイルのアクセント
A palate cleanser of rich Jersey milk sorbet drizzled with premium olive oil.
CARNE - grilled prime japanese beef sirloin A4, seasonal mushrooms, pumpkin puree
国産 黒毛和牛A4級サーロインの網焼き 季節の茸とかぼちゃのピューレ 肉の旨味のソース
Grilled premium A4 Wagyu sirloin steak served with seasonal mushrooms and sweet pumpkin puree.
DOLCE - spiced shine muscat tarte, cinnamon, ginger, clove, juniper berry
スパイスの薫るシャイン・マスカット・タルト
A tart topped with Shine Muscat grapes, flavored with warming spices like cinnamon, ginger, and clove.
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