Sabatini di Firenze Tokyo Branch

This specialty recipe is no different from that served at the Firenze main branch. In the tomato sauce, egg yolks are added to pancetta made in Tuscany, with effective spices and flavorful parmesan. An excellent dish that is mixed with pasta right before customers' eyes.

Made with Italian tripe and Japanese reed tripe. This Florence cuisine features gently simmered tripe and the excellent, addictive textures of lampredotto. It's a perfect match with the sweetness of the black cabbage, letting customers directly feel the delicious flavors. 

Features filling, high quality and carefully selected red meat. The T-bone steak combines sirloin and fillet cuts and lets customers enjoy the meat's flavors with herbal salt. The steak, which is fragrant and leaves behind a rare feeling, and is cooked with lava, is distributed at the table.