3B Sanbee Three Nice Bar

A recommended assortment of 5 grilled chicken skewers. A balanced course of chicken, pork, and vegetables, grilled one by one by our artisans.

Tender daikon radish soaked in Oden broth, paired with a fragrant porcini sauce.

A classic Oden dish of mochi wrapped in fried tofu, arranged in a Western style like onion gratin soup.

Flavorful mountain enoki mushrooms finished in a spicy, chige-style Oden broth.

Tenderly stewed beef tripe, finished with a refreshing yuzu pepper flavor.

Enjoy the sweet potato variety "Inca no Mezame" with a cold soup-style sauce.

A Chinese-style Oden dish with thick fried tofu topped with spicy Mapo sauce.

Melted mozzarella cheese paired with a Japanese-style perilla genovese sauce.

Boiled egg simmered in Oden broth, served with garlic-flavored aioli sauce and smoked salmon.

Fluffy hanpen (fish cake) grilled and served with a rich sauce concentrated with the umami of shellfish.

A unique Oden dish featuring flavorful lamb finished with kale and a tangy sudachi jelly.

Healthy shirataki noodles enjoyed in a pasta style with spicy tomato sauce (arrabiata).

Whole tomatoes simmered in Oden broth, finished in a minestrone style with plenty of vegetables.

Today's recommended fresh vegetables served with a sauce flavored with anchovy and garlic.

Carpaccio made with bonito sashimi lightly seared over charcoal, dressed with a Western-style dressing.

A rich potato salad made with the sweet potato variety "Inca no Mezame."

Western-style pickles with a Japanese taste, made by pickling vegetables in a miso-flavored brine.

Blanched chicken skin tossed with a refreshing white ponzu sauce. Perfect as a snack.

A dish combining olives and Japanese pickled shallots, perfect as a palate cleanser.

A refreshing dish made with seasonal firefly squid and flavorful burdock root, marinated in a white wine-based dressing.

Dishes made with fresh fish. Choose between charcoal-grilled or aquapazza using Oden broth.

A platter of seasonal vegetables, including organic vegetables directly from Shuichiro Baba Farm, served raw or grilled.

A sweet and salty, rich adult ice cream made with "Gorgonzola," a blue cheese.

A snack that pairs well with drinks, made with grilled mentaiko (spicy cod roe) on crackers or baguette.

A starter balancing sweetness and saltiness, combining Spanish cured ham with seasonal fruits.

A refreshing dish with a pleasant texture, made by tossing octopus and celery.

A tender stewed dish of chicken offal simmered slowly until flavorful.

A juicy rolled omelet grilled using plenty of Oden broth.

Onigiri grilled with clarified butter and soy sauce.

Grilled onigiri with a spicy sansho miso and the aroma of perilla, whetting the appetite.

A rich, oceanic-flavored grilled onigiri combining seaweed tsukudani and cream.

An economical assortment allowing you to enjoy three different flavors of grilled onigiri.

A rice dish creatively arranged in a bibimbap style using the ingredients of Oyakodon (chicken and egg rice bowl).

A dessert of cute, small taiyaki (fish-shaped cake) on a skewer.

Jiggly warabi mochi (bracken starch dumplings) topped with sweet caramel sauce.

A cold dessert made of pumpkin-flavored ice cream sandwiched between biscuits.

A rich cream cheese ice cream sandwiched between biscuits.

A subtly fragrant apricot liqueur and a less sweet, adult-oriented almond jelly.