This restaurant is located about a 20-minute taxi ride from Karuizawa Station. Koji Kobayashi moved to Italy in 1989 and became the head chef at Ristorante Vissani in Umbria within just a year and a half. After returning to Japan, he opened Fogliolina della Porta Fortuna in Nakameguro in 2002. He relocated to Karuizawa in 2011, but it has always been a challenging place to get a reservation. In the summer, it operates as Alberini, and I was invited by a friend to visit.Omakase Course with Free Flow - JPY 33,000- Marinated grilled vegetables such as Moroccan beans and zucchini- Baby octopus with farro- Bread- Stewed lamb offal- Lamb and pork- Pasta with French musselsThe food enjoyed on the terrace was incredibly delicious, and I drank so much that I barely remember the second half of the meal. We also had prosciutto and dessert, but I couldn't take any photos, which was disappointing. The dishes were robust, and personally, I really enjoyed the baby octopus with farro and the mussels.With wonderful cuisine, an open atmosphere on the terrace, and Koji Kobayashi's charming personality, it was a thoroughly satisfying lunch. There are talks of him possibly returning to Tokyo, and I would love to visit again if the opportunity arises.
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