Sauteed sea bream with bagna cauda sauce

真鯛のソテー バーニャカウダのソース

Sauteed sea bream with bagna càuda sauce.

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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

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