
A dish from the Baldi Course.
We are pleased to introduce a special dish from the "Baldi" dinner course at Sabatini di Firenze Tokyo.
A superb appetizer of veal tongue slow bolito at low temperature, agrodolce with red onions, and a refreshing salad of trevis and chicory with aged Parmigiano cheese, raspberry mayonnaise, and pink pepper accents.
Enjoy the harmony of delicate flavors and textures.
We look forward to serving you all.
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Sabatini di Firenze Tokyo
Manager Kentaro Endo