Every six months, I find myself searching for restaurants where I can use my V points that I accumulate from posting on Tabelog, as their expiration date approaches. This time, I visited Fiocchi, an Italian restaurant located in Soshigaya-Okura.I went for lunch, which is only available on Sundays. The location is a short 4-5 minute walk from the north exit of Soshigaya-Okura Station on the Odakyu Line (the side with the Ultraman statue), along ULTRA WEST STREET, which runs parallel to the train tracks. I used to live in Yoga, and although the train lines are different, it’s just a quick bike ride away. I often came here for shopping and dining, so it felt nostalgic.When making a reservation through Tabelog, I also had to choose from the menu. For both lunch and dinner, the main dishes include charcoal-grilled pork, lamb wrapped in straw, and charcoal-grilled Tosa red beef. All sounded delicious, making it a tough choice! After reading everyone’s reviews, it seemed that the lamb wrapped in straw was the restaurant's specialty, so I decided to go with that.- Sea Urchin / Barley / Mizuna Sea Urchin Salad The sea urchin is from Mutsu Bay in Aomori Prefecture. Underneath, there’s a barley salad and mizuna, a mountain vegetable from Yamagata. The jelly is made from natural venison and sea bream broth, flavored with kuro-moji from Odawara. Sea urchin feeds on seaweed, which grows from nutrients from the mountains, making it delicious when paired with mountain vegetables. It’s summer, and the crunchy texture of the mizuna is delightful. I didn’t realize barley could be this tasty!- Young Corn / Prosciutto Piccata of Young Corn with freshly shaved prosciutto After sautéing in a frying pan, it’s baked in the oven, releasing a wonderful aroma. The corn husks are also soaked in the egg mixture and wrapped. It’s hot and delicious.- Whole Wheat Bread - Hard Type - Iwana / Zucchini Two fillets of iwana (char) are sautéed with herbs wrapped in fat netting, served with grilled zucchini. The iwana is from Nagano Prefecture, raised in the mountainous area near Gifu for five years. It has no unpleasant odor. In the Italian Alps, they eat river fish, but since olives don’t grow there, they finish the dish with nut oil. This restaurant follows suit, using hazelnut oil. The sauce is made with cream and white wine, complemented by hazelnut oil. The cream pairs well with the fish, and coffee beans are served alongside. I’ve had grilled iwana before, but this preparation is a first for me. It’s moist and tender, and absolutely delicious! The coffee beans really do complement it!- Tiger Puffer Fish / Octopus / Asparagus / Black Truffle Served in a calzone (baked pocket). When opened, a drizzle of olive oil is added. The tiger puffer fish from Yamaguchi includes not only the flesh but also the skin and soft roe. The truffles are from Australia. With black olives and capers, it has a wonderful aroma. This is also delicious!- Round Bread (with herbs?) - Soft Bread - Tokobushi / Vine Purple / Wild Mushrooms Risotto with Tokobushi from Nagai Peninsula, vine purple from Sukagawa in Fukushima, and wild mushrooms (Anzu-take and Kawari-hatsu). Served with liver sauce (plus Gorgonzola, almond, and lemon peel puree). It’s cooked al dente and is so delicious that I wish there were more! I want more! - Lamb Lamb wrapped in straw, mimicking the cooking style from medieval Italy. The lamb is from a farmer in Hokkaido who raises 300 sheep. It’s a hogget, which is between lamb (under 1 year) and mutton (over 2 years). It’s tender, juicy, and full of flavor, with sweet fat—this is the best lamb I’ve ever had!- Boletus Edulis Hand-made tagliatelle with egg Italian porcini mushrooms are related to the boletus edulis. The boletus edulis is delicious, and the tagliatelle is fantastic!- Additional Pasta Paccheri Cacio e Pepe I think this was served before the risotto? After the risotto, the main dish came out, and that concluded the meal. I was asked if I wanted additional pasta, and I said yes! The paccheri is from the Gragnano-based Vichidomini company and is boiled for 40 minutes!? Yet, it has an incredible texture!? But it tastes so good! If you want to enjoy pure pasta flavor, Cacio e Pepe (cheese and pepper) is the best choice.- New Ginger / Yogurt / Kiwi Kiwi ice cream, yogurt mousse, and new ginger granita The initial flavor and spiciness of the new ginger come first, followed by the tartness of the yogurt mousse, and then the kiwi, creating a perfect trio. Delicious!- Tiramisu Freshly made tiramisu. The base is made of biscuits soaked in espresso, layered with Italian beer gelato, and topped with crushed almonds, cocoa, and coffee beans, finished with a spray of Laphroaig for aroma. Since it’s freshly made, it’s airy and smooth, and it’s the best tiramisu I’ve ever had!- Coffee and Petit Fours The coffee beans are medium-roasted from Honduras. The petit fours are tart with nuts and berries inside, and apricot caramel.- Souvenir Pound cake (Quatre-quarts?) I received this as a gift when I left.I think it’s relatively easy to make a reservation at this restaurant, but it’s surprising how delicious every dish was, considering how wonderful it is. They even kindly provide distilled water. I’d love to try the pork and Tosa red beef that I could have chosen for the main dish! I’ll definitely be back! It was a great meal!
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