Trattoria BiCOLORE Yokohama

Made from consomme soup from boiling leek. Enjoy the exquisite leek-based Cappelletti.

The rich flavor of the well-roasted Challandais duck is brought out by the bittersweet espresso sauce.

An appetizer inspired from the Bloody Mary cocktail. The brown crab meat dressing also brings forth a deep, complex flavor.

We offer a menu using seasonal ingredients. The recommended order is two appetizers, two pasta dishes, one main dish, and dessert. All dishes will be served separately, so you can enjoy your own original course.

Chef's specialty. Made with live octopus from Sajima, Yokosuka. The salami, solidified without adding gelatin, uses the slime of the octopus and crumbles in your mouth. Served on a blue plate reminiscent of the Mediterranean.

Chef's interpretation of Neapolitan winter salad Rinforzo with anchovies and blue fish, garnished with pickles

Fresh tripe with a refreshing pesto sauce. A popular dish even for those who don't like innards.

A popular dish at Bicolore. A classic Sardinian dish, pasta with dried mullet roe. Adding lemon gives it a refreshing and sharp flavor. You can also serve it with the chef's homemade dried mullet roe!

"Pici" is a handmade pasta made with Tuscan flour and water, and is combined with elements of the traditional sweet "Panforte" and a rich ragout made with cinnamon, orange peel, nuts, etc.

The base of the dish is a consommé made by steaming a large amount of muddy leeks and using only the liquid that comes out of the steam. The cappelletti stuffed with leeks is also exquisite.

A simple yet exquisite dish finished with fruit tomatoes

Earlobe pasta orecchiette made in the local Puglia style

Delicious broth made with rockfish and plenty of shellfish. Enjoy with bread.

The flavor of the carefully roasted Challans duck is enhanced by the bittersweet espresso sauce.

The savory flavor of the lamb is transferred to the potatoes, making them even crispier!

Inspired by the sea and land of Sicily