This Italian restaurant is located in Hiroo. Until last year, it was a highly acclaimed establishment, operating only four days a week with just six seats and a single seating per day. It felt like visiting someone’s kitchen, with a rather unique atmosphere as we sat side by side at the table. The wine cellar boasts top-level wines, akin to Italy's DRC, and Chef Takahashi expressed his desire to pair them all, leaving me pondering when I might get to enjoy them. The pairings we had today included Ulysse Collin, which had a floral aroma even more pronounced than Gewürztraminer (I quickly finished it and asked for a refill), and a remarkable wine called Dike, which poured a generous 70cc. With such incredible wines, I no longer felt that the total bill of JPY 120,000 was excessive. The vegetables were simply outstanding. The pureed pepper soup and corn soup are the best in Japan—there's no other place that can compare. It's astonishing; the richness of these ingredients can only be achieved through careful hand-straining. Even if someone claimed cream was added, I wouldn’t be surprised, but it’s purely from the ingredients. Additionally, the top-tier Berkel vintage, which costs tens of millions, is owned by only two in Japan, and it seems one was taken to Taiwan. Chef Takahashi skillfully operates it to create ultra-thin slices, with a texture so delicate it could be called almost ham-like, perfectly warmed by the temperature of the hand. The plates are all beautifully presented, and when you place that ham on fried bread, it looks stunning with its vibrant colors. Of course, it’s also delicious when wrapped around melon or sushi rice.
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