Located in Matsushiro, Tsukuba City, the Italian restaurant "La Stalla" is renowned for its exceptional mastery in highlighting the quality of its ingredients. Recently, it has gained immense popularity through word of mouth, making reservations increasingly difficult.I visited on a Sunday afternoon. (Tabelog: 3.91 / Google: 4.9 (62 reviews))◎ Access From Tsukuba Station on the Tsukuba Express, you can take a bus or taxi. There is also parking available in front of the restaurant, making it convenient to drive if you’re not drinking.◎ Layout The restaurant is located on the second floor (2F) of the building. You ascend a stylish wooden staircase to reach the dining area. There are handrails, so it’s safe for those who may have difficulty with stairs. The entrance has a slight step, but it’s easy to enter.◎ Seating The interior features only L-shaped counter seating. Since it was Sunday lunchtime, the restaurant was fully booked as expected.◎ Menu The restaurant sources carefully selected seasonal ingredients from Ibaraki Prefecture and other top-quality products from across the country, serving them in the most delicious preparations. The drink menu boasts a wide selection of wines that enhance the flavors of the dishes, allowing you to enjoy both innovative and traditional Italian cuisine crafted by the master chef.【Dishes Ordered】 ◎ Drinks We enjoyed a variety of delicious wines paired with our dishes. Each plate paired perfectly with the wine.◎ Dishes ■ Tokishirazu Salmon This salmon was carefully prepared over four days. The flesh was astonishingly tender, with a concentrated umami flavor that was simply exquisite. The accompanying mousse was surprisingly delicious, leaving me in awe from the very first bite.■ Mehikari This is an ultra-premium fish that is only supplied to this restaurant and a few famous places in Ibaraki. After cleaning the innards, it is marinated in white wine for two days before being steamed. The sauce made from reduced fresh milk and fermented yeast was outstanding, offering a taste that was on a different level from the usual mehikari. It truly made me understand why mehikari is considered a gourmet dish in Ibaraki.■ Tsushima Anago This anago (conger eel) was carefully deboned and topped with homemade breadcrumbs before being roasted to perfection. Served simply with pickled Japanese pepper from Tsushima, olive oil, and salt, the dish allows the strong umami and moderate fat of the anago to shine through.■ Assorted Appetizers White liver pâté (served with white strawberries): Absolutely no off-flavors, with wonderful richness and smoothness. This makes you want to drink wine by the glass! (laughs)Stuffed flower zucchini (with lamb sausage and cheese): A blissful combination when you take a bite together. I usually dislike the taste of lamb, but the sausage was so flavorful that I enjoyed it without any issues.Ume-yama pork pâté de campagne (served with marinated figs): I’ve had ume-yama pork before, but this was outstandingly delicious! It was my favorite among the three.■ Gratin-style Artichoke, Sausage, and Mozzarella Cheese The combination of fluffy artichoke and flavorful sausage was exceptional. Topped with rich mozzarella cheese and baked, it’s a guaranteed hit that anyone would love! ■ Risotto (with scarola, raisins, pine nuts, Tsukuba chicken broth, and bottarga) When you hear "risotto," you might imagine it being al dente, but the master insists on cooking it thoroughly. The rice soaked in Tsukuba chicken broth was deeply flavorful, and the bottarga added the perfect accent. It was a nourishing dish that felt gentle on the body.■ Pici Pasta with Porcini Cream Sauce Pici, a thick long pasta originating from Tuscany, was luxuriously prepared with plenty of seasonal fresh porcini mushrooms in a creamy sauce. The moment it arrived, the overwhelming aroma tickled my nose, and the chewy thick noodles coated in the rich sauce were simply divine.■ Sautéed Pheasant Breast with Black Truffle The dish arrived with a generous portion of breast meat, bringing a smile to my face (laughs). The sauce made with white wine, shallots, and cream was incredibly delicious, perfectly complementing the juicy and flavorful pheasant along with the rich aroma of black truffle. It was a taste I could enjoy endlessly.■ Dessert (Pistachio Gelato, Blackberries, Blueberries) The rich and fragrant pistachio flavor combined with the sweet and sour freshness of the berries was an outstanding combination. Even though I was full, I couldn’t resist finishing it all! (laughs)■ Herbal Tea With a slightly sweet flavor, it was perfect for savoring the aftertaste of the meal. It was very easy to drink, and I truly love the herbal tea from this restaurant.【Overall Review】 The selection of top-quality ingredients is, of course, impressive, but I am in awe of the master’s skill in bringing out the best in those ingredients. The effort and passion put into each dish are clearly conveyed on the plate. It was the perfect Sunday lunch that satisfied my stomach, heart, and thirst for good drinks. It’s a wonderful restaurant that makes you want everyone to be happy, yet you find yourself in a dilemma of wanting to share it while fearing that it will become even harder to get a reservation. I will definitely return. Thank you for the wonderful meal!