A highly sought-after Italian restaurant where new reservations are hard to come by. I was invited by a regular customer, fulfilling my long-awaited visit. Since it was a pairing course, I requested a smaller amount of wine. The natural wines were easy to drink and delicious, allowing me to enjoy eight different varieties. With glasses of white and red wine in front of me, the chef would refill them with wines that paired well with the dishes as they emptied. This is a paradise for wine lovers. Each dish was simple yet intricately prepared. The salt content was low, fully bringing out the flavors of the ingredients. Although it was Italian cuisine, garlic was hardly used. Thanks to this, the dishes were hearty without causing any heaviness in the stomach. My favorite was the tripe. It included not only honeycomb tripe but also parts like akasen. The large cuts were satisfying to eat, and it was my first time having tripe that wasn't in a tomato stew. Tomatoes are said to have a deodorizing effect, so they are unnecessary for well-prepared offal. The homemade tagliolini at the end allowed me to choose the portion size. Since I had some room in my stomach, I asked for a larger serving. The pairing course did not include dessert or coffee, which made the price of JPY 24,000 quite appealing.- Buffalo mozzarella and yellow peach from Kisarazu- Mackerel bruschetta- Homemade ham with tuna sauce, made with Basque pork. The saltiness was almost nonexistent, allowing the pork's flavor to shine through.- Sardines marinated in vinegar, Venetian style- Gratin of pike eel, summer vegetables, and cheese- Tripe ← Highly recommended- Flower zucchini and seafood soup Inside the flower, there was buffalo ricotta and minced shrimp. The soup was the main dish, with a rich broth made from fish like red sea bream and rockfish, yet low in salt.- Red sea bream, horse mackerel, bonito, and water eggplant with citrus sauce A dish that a regular customer said they had never tried before. The citrus sauce was refreshing and easy to eat.- Omi beef misuji and loin Fried to a crisp outside while remaining rare inside.- Homemade tagliolini with Omi beef ragù The tagliolini resembled cup noodle noodles. I requested a larger portion.
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