CHEF MARCELO SAKUMA
Vivario Restaurant
Address: Kyoto-shi, Kamigyo-ku, Kyoto Nakamachi Street Marutamachi lower 561-4, Komanocho, 602-0872
Business Hours:5pm on
Closed on: MONDAYS・TUESDAYS
Telephone: 080－4640－1903
『アロズデタンボリル』 リスボン風アンコウ雑炊 Arroz de Tamboril Monkfish and rice stew.
Traditional rice stew that uses a Cataplana to bind garlic rice with the monkfish broth. Popular around the restaurants around the Tejo river in Lisbon, Vivario was the first restaurant to bring this dish to Kyoto, being featured in 4 different gourmet maganizes already! The copper pressure pot "Cataplana" used at Vivario comes from an artisan located Braga, all hand crafted.
ハーブ豚とアサリ煮込み Porco Alentejano
Local specialty from Alentejo, diced lean pork, potatoes, clams sauteed with garlic and stewed with herbs and paprika powder.
マリスコス・ア・カタプラーナ 海鮮の白ワインとトマト煮込み Maricos a Cataplana Seafood tomato and white wine stew.
It is a traditional dish from Algarve south of portugal, made with seafood, tomato, 7 types of herbs sauteed in white wine and cooked with the pressure of a cataplana pot in fish stock.
海幸の南蛮漬け Mariscos ao Vinagre - Escabeche Assorted Seafood on vinegar and herbs.
Traditional food from the Estremadura region, one of the oldest pickled dishes to enter Portugal dated back to Roman times.Sweet and sour, very aromatic and cooked in a Cataplana, this dish is excellent to match any wine.
牛テールのドライトマト煮 Rabo de Boi Estufado com Tomates Secos Oxtail on dried tomatoes and garbanzo beams.
Ox tail, simmered for hours in a thick tomato sauce and dried tomatoes at a low temperature, melts in your mouth, comes served with fried potatoes, perfect to enjoy with red wine.
ポルトガルの元植民地料理 「ブラジル」
フェイジョアーダ Feijoada Black Beams and smoked meat stew.
This Portuguese red stewed beans crossed the ocean and arrived in Brazil, encountering local materials and evolved to this black kidney beans and smoked sausage stew served with bacon, rice and cassava powder.
牛とキノコのホワイトソー Carne de Boi com Cogumelos ao molho branco. Minced meat with mashrooms in white sauce.
Butter-fried paste of 3 or more mushrooms, beef and laurel leaves stewed in nutmeg white sauce.
ポルトガルの元植民地料理 「カボベルデ」
クスクス Cuscuz de Peixe Couscous with fish.
Introduced to Portugal from Africa, made with rich fish broth.
カチューパ Cachupa Cape Verdean Corn and vegetables stew.
Vivario was the first restaurant in Japan to serve this disht !Portugal's "cocido" arrives at the former colony of Cabo Verde and transforms into this beautiful dry corn stew, we make it with smoked sausage and bacon served with cornbread.
