Fogliolina della Porta Fortuna (フォリオリーナ・デッラ・ポルタ・フォルトゥーナ) Karuizawa

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. Less

♡ Enjoyed the lunch free-flow.This was my first visit in a while.- Grilled vegetables including Moroccan beans and zucchini- Stewed baby octopus with barley- Stewed lamb organs (pancreas, kidneys, diaphragm, etc.)- Grilled lamb- Grilled French pork- Prosciutto- Pasta with French mussels- DessertPaired with champagne, white wine, and red wine, it was a truly delightful experience.^_^Everything was crafted with care by Koji Kobayashi, providing a satisfying experience as always. ❤️It truly feels like a summer tradition.^_^Everything was delicious! m(_ _)m Less