
Sauteed sea bream with bagna càuda sauce.
Thank you for all your help.
Sabatini di Firenze Tokyo.
Today's prix fixe lunch featured a fish dish of sautéed sea bream with bagna càuda sauce, orange flavor, and pickled ginger.
The fish and anchovy-based bagna cauda sauce went very well together in this dish, and the orange and wikyo brought the dish together in a refreshing way.
We hope you enjoy our lunch.
Thank you for your cooperation.
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Please visit us through our profile or the official website of Highlights.
You can also make reservations by table check through "Reserve a seat".
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Sabatini di Firenze Tokyo
Manager Kentaro Endo