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International cuisine subzero

ゼロからはじまる特別な時間

GALLERY

イタリア料理の伝統的技術と経験に裏打ちされたシェフのひと皿

Wagyu-Mushroom
Sweet-shrimp-Celeriac
Sea-bream-Fennel-Gazpacho
Sea-urchin-Caviar-Cappellini
Beef-tongue-Carnaroli-Genovese
Duck-Vichyssoise-Capelletti
Watercress Green tea  Whitebait
Greenling--Seaweed-butter-Bamboo-shoot
Veal-Morel-White-asparagus
Melon-Mint-Creme-double
Mango-White-chocolate-Coconut
Lamb-Piperade-Persillade
Mung-bean-Cheese
Caviar-White-asparagus-Capellini
Mackerel-Dekopon-Water-celery-Spikenard
Duck-Turnip-Cappelletti
Beef filet cutlet
Beef-cheeks-Edible-wild-plants-Carnaroli-
Sakura-shrimp-Cauliflower
Clam-Bamboo-shoot-Corzetti
Anglerfish-Taro-Browned-butter
StrawberryPistachio
Truffle-Scallop
Caviar-Capellini
Venison-Root-vegetables-Spicebush
Wagyu-Sunchoke
Duck-Matsutake-Cappelletti
Lamb-Porcini-Chitarra
Mackerel-Leek-Various-mushrooms
Pear-Earl-grey-Hazelnut
Selected-wagyu-Apple-Calvados
Squid-mullet-roe-White-radish
Pike-eel-Chestnut-Carnaroli
Crab-White-corn-Yuzu
Venison-Mushroom-Banyuls
Conger-eel-Caviar-Buckwheat
Sea-urchin-Egg-Capellini
Wagyu-Uncured-ham-Grilled-vegetables
Tomato-Burrata-cheese-Basil
Pike-conger-Carnaroli-Rucola
Flame-snapper-Wax-gourd-Lobster-broth
Peach-Vanilla-Jelly
Veal-Cheese-Walnut
Fig
Beef-sirloin-Viennoiserie-Asparagus
Horse-meat-Pain-de-campagne
Abalone-Edamame-Asari-clam
Conger-eel-Rucola-Black-garlic
Sea-bass-Fennel-Verveine
Bigfin-reef-squid-Perilla-Molokhia
Yellow-Vegetables
Bing-cherry-Lychee-Vacherin
Domestic-pork-Shio-koji-Baba-ghanoush
Mushroom-Scamorza-cheese-Corzetti
Veal-Sweetbread-White-Asparagus
Guinea-fowl-Morel-mushroom-Green-asparagus
Domestic-pork-Cabbage-Tonnato
Sea-bream-Turban-Shell-Seasonal-beans
Trout-Pickles-Rucola
Onion-Bamboo-shoot-Gnocchi
Caviar Orzo
Crown-daisy-Clam-Whitebait
Lamb-Fish-and-meat-broth-Dukkah
Chocolate-Hyuganatsu
Iyokan-Panna-cotta-Clove
Crab-Root-chervil-Caviar
Tuna Alpine leek
Bamboo-shoot-Carnaroli
Blackfin-seabass-Orzo-Petit-vert
Wagyu-loin-Sherry-vinegar
Strawberry-Uncured-ham-Burrata-cheese
Turnip-Scallop-Dried-mullet-roe
Duck-Foie-gras-White-Asparagus
Venison-Cavolo-nero-Amatriciana
Wagyu-tenderloin-Oyster
Spanish-mackerel-Aioli-Zuppa-di-pesce
Savarin-Rose
Celeriac-Crab
Wagyu beef Caviar
Pufferfish-Capellini
Duck-Cappelletti
Flounder-Strawberry
Wagyu-Oyster
Anglerfish-Tagliolini
Spanish-mackerel-Cauliflower
Beef-cheeks-Carnaroli
Domestic-pork-Mushroom
Apple-vanilla
TrufflePorcini-Snowcrab
TunaCauliflower
Cuttlefish-Dried-mullet-roe
Alfonsino-Seaweed-butter
DuckCappelletti
Conger-eel-Carnaroli
SalmonTarragon
GamecockTagliatelle
WagyuOyster
FigCassis-Marc
VenisonPear
Amuse2207
Lobster-Peach
Squid
Zuppa-di-Pesce-Zucchini
Yamayuripork_Chitarra
Beef-tongue-Asparagus
Muskmelon-Honey-Mochi-gnocchi
Sea-bass-Blood-orange
Hairtail-Caviar3
Sea-urchin-Zeppoline
White-asparagus--Cheese
Octpus
Wagyu-Chitarra
Pineapple-Basil-Coconut
Sea-bream-Potato-Caviar
Clam-Spelt
Pork-shoulder-loin
Mandarin-orange-Cloud-ear-mushroom-Chamomile
Whitebait-Tagliolini
Red-shrimp-tartare
Venison-round-roast
Domestic-beef-tartare
Fish-milt-and-various-cauliflower
Linguine-with-monkfish
sea-urchin-gratin
Burdock-risotto-and-blanched-abalone
Watercress-tagliolini
Lobster-and-avocado-with-fruits-salad
Gallery
秋のヴィンヤード

CONTENTS

MENU・WEDDING・CHEF・OCEAN FLOAT

Contents
Menu
Information

INFORMATION

INTERNATIONAL CUISINE SUBZERO

テーブル  72席

LUNCH  11:30 - 15:00  LO 13:00

DINNER 17:30 - 22:00  LO 19:30

​男性のお客様のハーフパンツ・サンダル・タンクトップなどのラフな格好でのご来店はご遠慮ください

ディナータイムでは、お子様の入店は、中学生以上とさせていただいております。

SUBZERO OCEAN FLOAT CAFE

テーブル  40席​

オーシャンフロートカフェ営業時間

11:30 - 21:00  

​天候により、お知らせなくお休みを戴く場合がございます。お電話にてご確認ください。

CONTACT US

ADDRESS: 1-1 International Passenger Terminal Osanbashi 2F,

Kaigandori,Naka-ku,Yokohama-shi,Kanagawa,

231-0002,Japan

〒231−0002 横浜市中区海岸通1−1

大さん橋国際客船ターミナル2F(大さん橋内先端)

RESTAURANT / Ocean Float Cafe :  

ご予約  045-662-1099  |  subzero@fourseasonsgroup.co

WEDDING :  お問合せ  045-650-1182  |  wedding@fourseasonsgroup.co

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