Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Casa Seve Marchesi Tokyo
(casa Seve Marchesi Tokyo)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday、Sunday
Restaurant information
Details
| Restaurant name |
Casa Seve Marchesi Tokyo（Casa Seve Marchesi Tokyo）
|
|---|---|
| Categories | Italian、French、Pasta |
| Phone number (for reservation and inquiry) |
03-6712-6660 |
| Reservation Availability |
Reservations available
お子様のご利用は、大人の方と同様にコースを召し上がる小学生以上の方に限らせていただいております。 |
| Address |
東京都港区南青山6-5-39 TATRASCONCEPTSTORE青山 3F |
| Transportation |
10 minutes walk from Tokyo Metro "Omotesando" 1 minute walk from Toei Bus "Minami Aoyama 6-chome" 643 meters from Omote Sando. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥1,000～￥1,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted Electronic money Accepted QR code payment Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT4011001059698 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
ディナーのみ10％ |
Seats/facilities
| Number of seats |
40 Seats |
|---|---|
| Private dining rooms |
OK For 6 people Semi-private rooms available (1 to 6 people/¥3,000) |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Counter,Free Wi-Fi available |
Menu
| Drink |
Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations(Birthday plate),Sommelier |
| Dress code |
Please refrain from wearing extremely casual clothing or wearing strong perfume when entering the store. |
| PR for restaurants |
A delicious and relaxing Restaurants located in Minami Aoyama
An up-and-coming Restaurants that appears as you walk down Minami Aoyama Antique Street. You can relax and enjoy free-spirited cuisine and delicious sake prepared by chefs who have worked at famous re |
The executive chef is Marcy Matsuishi, formerly of Jewel Robuchon. The sous chef is Mr. Umishima, formerly of Beige Alain Ducasse. The sommelier is Mr. Ishikawa, formerly of Ukai-tei. Mr. Daniel Ota, senior director of the Shinjuku headquarters of the Japan Gastronomy Association, is in charge of total production. This alone shows how amazing this store is. This time I had the short course. ✼••┈┈┈┈┈┈┈┈┈┈┈┈••✼ ``An ensemble of foie gras flan and shark fin bean paste from Kesennuma, carefully selected Japanese beef tartare and osetra caviar'' A pudding-like flan with luxurious shark fin bean paste Trolley. There was plenty of wagyu beef tartare and caviar on top. It has a deep flavor that is typical of the store's specialty. ✼••┈┈┈┈┈┈┈┈┈┈┈┈••✼ ``Choshu black kashiwa, which was created based on a natural monument, Reuleau, a domestic black truffle from Yamaguchi Prefecture, accented with puree of Tosa bergamot, the pride of Kochi, the citrus kingdom. A marriage of Koedo Kurobuta pork ham and olive oil made on the farm.'' I was impressed by the juiciness of the Choshu Kurokashiwa. This juiciness may be second to none. Choshu Kurokashiwa chickens are carefully raised for about twice as long as regular broiler chickens. Bergamot is a citrus fruit that is famous for its earl gray flavor. It exuded a sense of freshness. ✼••┈┈┈┈┈┈┈┈┈┈┈┈••✼ ``Valrhona Chocolate courant chocolat and foie gras ice cream with plenty of winter truffles'' Foie gras ice cream on top of the courant chocolat baked with ganache in the dough . In addition, they served winter truffles right in front of me. Foie gras and truffles co-starred in the dessert, an unexpected and luxurious combination✨ ✼••┈┈┈┈┈┈┈┈┈┈┈┈••✼ 1 item 1 item Many high quality and wonderful dishes. When it comes to wine, I think it's a good idea to consult the sommelier about price and taste preferences.