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il Cardinale
il Cardinale

  • Price range lunch
    \1,800
    - dinner
    \6,000
  • "Straccia Terra and Yakitomato Kapse," which attracts attention to novelty.

  • In Italy, Tuscany's local dish, "Bowl Black Cow Boiled" Pepozo "and Potato Nikokki"

  • "Selected Pork Grill," which is baked by confining umami at a high temperature of 90 ° C.

  • Uses Strakkino cheese, which is not very used in Japan.

  • The shop's specialty wine list is well-selected sommelier wine.

  • A bright and cheerful tratria, Italian casual date

  • Perfect for dating or talking with friends in a calm atmosphere.

  • Dining with a calm atmosphere where you can relax and relax.

  • A cheerful tratria with Italian mood.

  • All the staff value their own store and create a comfortable space.

  • Focusing on domestic ingredients

  • Dofuya sauce and Stratchatella cheese Vermichelli

Bright and cheerful tratria where you can enjoy rich Italian cuisine.

Tratria with Sabatini di Florence. Focusing on traditional Tuscany dishes, you can enjoy Italian authentic dishes and wines from unarrivaled areas in Japan.

This restaurant is affiliated with Ristorante Sabatini di Firenze. Based on traditional Tuscan cuisine, we feature genuine Italian cooking and a range of wines from renowned production regions not yet introduced to Japan. We hope that customers will enjoy our cooking and fine wine side by side.

This is the best three to eat.

West1

In Italy, Tuscany's local dish, "Bowl Black Cow Boiled" Pepozo "and Potato Nikokki"

Pepozo is a stew of beef black pepper and red wine, which is originally served with mashed potatoes, but at this shop potatoes are put on top. It goes well with sweet leopard.

West 2

"Selected Pork Grill," which is baked by confining umami at a high temperature of 90 ° C.

West3

"Straccia Terra and Yakitomato Kapse," which attracts attention to novelty.

From the shop

Using fresh ingredients carefully selected and purchased, it is a seasonal dish.

The seafood is from Miura, the meat is domestic, and the vegetables are mainly Kamakura vegetables. Freshly picked fresh vegetables have a strong taste and you can enjoy crunchy texture. Chefs are also carefully selected for cheese and seasonings.

Chef Yu Takahashi

Professional genre: Italian cuisine

Born in 1982, from Tokyo. When I was a student, I was impressed by the taste of pizza and pasta eaten at a part-time Western restaurant, and decided to aim for a chef's path. Joined Cardinal Co., Ltd. in 2006. After studying at the company's flagship store [Sabatini de Florence], he served as vice chef at other business formats [P.C.M] and Pizzeria [Don Sabatini]. After OPEN in 2017 [Il Cardinale], the second chef from October last year.

Basic Information


Floor floor
6F

Category
Italian

Business Hours
11:00 - LO: 15:00
17: 30-23: 00 (LO: 21: 30)

※Business conditions are subject to change in a hurry. For more information, please contact the store.


Price range
lunch
\1,800
- dinner
\6,000

Number of seats
42

Reservation
Okay

Service
There are private rooms, charterable, non-smoking, service and seating, English menu.

Facility Services


point program
Targets

Parking service
Targets

Contact information


telephone number
03-3573-3088

website
https://www.ilcardinale-ginza.com/

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