VENTINOVE (ヴェンティノーヴェ) Kawaba

I was able to visit VENTINOVE again this year, which I had been looking forward to. My family and I stayed overnight and visited on the weekend.The omakase course for the day included the following:☆ Wild Boar Tuna Crostini ☆ Corn Sformato ☆ Marinated Summer Vegetables ☆ Cold Ayu Pasta ☆ Akagi Beef Strip Loin Bistecca ☆ Three Types of Pasta ☆ Gelato and Cherries I usually visit in the autumn season, around October to November, but this time it was summer. Since it was my first time visiting in this season, I was excited to see what ingredients would be used. I was thoroughly satisfied with the dishes, which featured a variety of summer vegetables, showcasing the essence of the season.And of course, the highlight for me is always the bistecca. The balance of its smokiness and juiciness is exceptional, and I find myself in bliss with every bite. Naturally, it pairs wonderfully with wine, making for a truly delightful experience.I also ordered three types of pasta this time. Since my child loves corn, we started with a corn pasta. Then we had gnocchi, and finally the classic mushroom cheese risotto. Each dish was equally delicious, and even though I was full, I was tempted to ask for seconds.Once again, I had a relaxing and enjoyable time filled with delicious food. I’m already looking forward to my next visit.# Kid-Friendly Less

Revisit (June 2026) This is my first visit in five months. The highlight this time was the wild boar tuna and bean salad: wild boar / white kidney beans / fava beans, along with the Akagi beef bone-in sirloin bistecca served with homemade blueberry sauce, turmeric, and butterbur mustard.◆ Today's Menu Bistecca Course Fried Young Sweetfish: sweetfish / Swiss chard / Kawaba Stracchino cheese Wild Boar Tuna and Bean Salad: wild boar / white kidney beans / fava beans Spring Mountain: spring wild vegetables / bamboo shoots / sansho panna cotta Jōt pasta (Sorpresina) with wild garlic: wild garlic / Mt. Tsubakuro - Mon / asparagus VENTINOVE's Caesar salad-style jumbo garlic with free-range eggs, anchovies, and capers Akagi Beef Bone-in Sirloin Bistecca with homemade blueberry sauce, turmeric, and butterbur mustard Three types of pasta: spaghetti with tomato sauce, ravioli with sansho butter sauce, and risotto made with the premium rice "Yuki Hotaka" with sansho, bamboo shoots, and homemade sausage Mulberry leaf choux with rhubarb gelato and strawberries Fresh herbal tea + One bottle of beer, glass pairing (For dinner) JPY 26,900 per person *The following is basic information about the restaurant, which may overlap with the initial visit details.◆ How to Enjoy This Restaurant This is a reservation-only wood-fired Italian restaurant run by Chef Yusuke Takeuchi, who moved from the popular trattoria29 in Nishi-Ogikubo to his hometown in Gunma. It has been selected as one of the ten restaurants in the Japan Times' "Destination Restaurants 2024" and has received three forks in the Go! E! Mi! Yo! 2024 guide. It currently holds a bronze award in the Tabelog Awards. The bistecca course I ordered this time is JPY 18,500. Drinks start from JPY 1,300 for beer, JPY 1,600 for glass wine, and JPY 7,000 for a five-glass pairing. An additional service charge of 5% will be added. This small, modern restaurant, resembling an art museum, is located deep within the grounds of Tsuchida Sake Brewery, which has been in Kawaba Village, Gunma, for many years. Chef Yusuke Takeuchi and his wife manage the restaurant together, hosting two groups of guests per day. The view from the windows overlooks the mountains, and it is a luxurious experience to watch the open kitchen while listening to the Takeuchi couple explain their dishes and drinks! Less