So, this is the place in Japan that I have visited the most. Cooking wise, they execute everything properly and creatively. In case of the service, every guest here is treated like a royalty. The chef comes out for each and every table to greet his guests and he shows up again at the end of the course to distribute a leaflet containing the illustration and sometimes detailed explanation regarding the ingredients. The lunch course here consists of 9 dishes -including the tea portion- and with the addition of a glass of soft drink and the tea add-on, it costed me 85 dollars. Honestly, this is probably the best Italian restaurant I have ever been to, in terms of cost/performance ratio. The detail regarding today’s lunch will be added below.
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Foie gras pudding, toasted black sugar on top (as in Crème brûlée), espresso sauce and mascaporne
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Giant Octopus salad, sliced Kagome Kombu and also in foam, White kidney bean paste, dill
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Pork cutlet, Grissinopoli style, Yamato pork and yamato yam, Yamato yam chips with fennel seeds
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Pasta fredda, geoduck clam and Toro eggplant, tomato sorbet sprinkled on top.
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Roast beef, Hiroshima beef from Nakamura ranch
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Spaghetti pomodoro – as far as I know, this is the only pasta dish that uses in-house made noodles among all the menus here and it is included on every course they offer. I didn’t believe in handmade pasta before I had this. Simple, yet so great. My personal favorite.
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palate cleanser, red shiso sorbet on top of figs and plum wine gelee, dried shiso flowers sprinkled on top
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Dessert, Amazon cacao, whipped cream, caramelized apple, gelato and Ceylon tea anglaise poured to be served as zuppa
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Taiwanese Kinsensou tea, Italian chocolate and biscotti
by ExSogazu