La Stalla (La Stalla) Tsukuba

【La Stalla】Awarded the TABELOG AWARD MedalRanked among the Top 100 Italian Restaurants 2025Tabelog Score: 3.96◼️ Today's OrderVisiting La Stalla, I felt the chef's dedication to the ingredients in each dish. Every dish respects the natural flavors of the ingredients, and while they may appear simple, they offer a depth of flavor that surprises compared to typical Italian cuisine. The seafood, vegetables, and meats each showcase their unique qualities, making me look forward to the next dish with every serving.What stood out to me was the combination of ingredients. Some pairings may seem unexpected at first glance, but once tasted, the flavors and aromas harmonize beautifully, revealing new discoveries as I continued to eat. The presentation of the dishes is also stunning, allowing for enjoyment not just of the taste, but also of the aroma and plating.Moreover, the calm atmosphere allowed me to savor the dishes slowly, creating a special experience that felt different from an ordinary meal. While the prices are not cheap, the quality and satisfaction of the food more than justify it, making it perfect for special occasions or dining with loved ones. I highly recommend this restaurant to anyone who wants to enjoy the true flavors of ingredients or experience refined Italian cuisine. Less

Bonito DishWith plum, ginger, Italian parsley—absolutely delicious.White Shrimp and White BeanThe beans are perfectly cooked. So tasty!The shrimp is also large.Eel and White Eggplant PasteDelicious.Tomato, Cheese, Basil, and Salted Sea UrchinDelicious. Grilled tomatoes and sea urchin pair surprisingly well.Akaushi Beef TrippaThe white topping is not cheese, but wasabi.Rich in cinnamon and very tasty.Handmade PastaA type of pasta called pici or pinch.Delicious. An ideal handmade pasta.RisottoFluffy and light. Very good.Chianina Beef SteakDelicious, with a great texture.Black Cherry GelatoIncredibly delicious. Less

La Stalla @ TsukubaThis restaurant is run by a chef with a unique background, having worked in finance before traveling to Italy at the age of 46 to train in cooking. The dishes are based on the traditional cuisine of Piedmont, where he trained.The carefully crafted dishes are not flashy but instead evoke a comforting warmth and texture.One standout dish was the grilled artichoke. As a big fan of artichokes, I was thrilled with this plate. The dish centers around the artichoke, enhanced by the flavor of pork sausage made from Umeyama pork. It was accompanied by a purée of aged potatoes and Pecorino Romano cheese, along with truffles. This was truly a feast.From early to mid-June, they offer fresh ingredients served in a salad style, which I must try.For pasta, I had the fruit tomato pasta with lamb sausage. Instead of cheese, it was topped with freshly grated horseradish. The robust umami of the meat paired beautifully with the refreshing spiciness and the sweetness of the fruit tomatoes.I believe that dishes that evoke warmth reflect not only the chef's passion but also the culture of the land. Less

Located in Tsukuba City, Ibaraki Prefecture, La Stalla is my personal favorite Italian restaurant.Once again, I enjoyed a wonderful course filled with surprises and emotions from start to finish, showcasing the chef's remarkable skills and passionate dedication.The atmosphere inside the restaurant was as wonderful as always, but on this day, something even more special happened. A world-class super athlete was present, and I had the opportunity to hear various stories from them. This luxurious and enjoyable time became the perfect spice to enhance the flavors of the dishes.The meal consisted of 9 exquisite dishes, each with an incredible level of perfection, truly a series of "amazing flavors."1. Warm Dish of Tsushima Sea Snails and Hokkaido Sea UrchinThe first dish made a strong impact right from the start. A splendid Tsushima sea snail paired with Hokkaido sea urchin, finished with garlic, sheep's cheese, and white wine. The refreshing aroma of fresh basil beautifully tightens the rich flavors of the ocean.2. Grilled Tsushima Eel with PistachiosThe Tsushima eel, marinated overnight in white wine, was surprisingly fluffy. The crunchy texture of Sicilian pistachios and pine nuts provided a perfect accent.3. Homemade Ham from Meishan Pork and AgrettiThis dish features ham made from Meishan pork, carefully prepared for six months, with cheese in between. The boiled Italian vegetable "agretti" underneath, combined with olive oil and raspberry vinegar, creates a wonderful contrast with the sweetness of the ham's fat.4. Grilled Artichokes and Sheep's SausageThis was another exquisite dish! The strong aroma of the slowly grilled artichokes and the rich flavors from the Hokkaido sheep's sausage come together, enveloped in a sheep's cheese sauce, leaving a lingering fragrance.5. Two Types of Pâté and Homemade FigsThe white liver pâté made from free-range chicken from Kyushu is garnished with fennel flowers. The other is a pâté de campagne made from shoulder of Meishan pork. The intensely concentrated flavors of the pâté harmonize perfectly with the fresh sweetness of the homemade figs picked that morning.6. Risotto with Amakusa Aosa and 2-Year-Aged BottargaThe risotto, infused with the fresh scent of the ocean from Amakusa Aosa, is luxuriously topped with the richness and saltiness of homemade 2-year-aged bottarga, with the rice cooked to perfection.7. Pasta with Fruit Tomatoes and Homemade SausageThis dish features "Kittara" pasta combined with flavorful fruit tomatoes and homemade sausage. The sauce clings beautifully to the noodles, enhanced by the freshness of Italian parsley.8. Roasted Bresse Chicken with Fermented ButterThe main dish is Bresse chicken, roasted to perfection with fermented butter, accompanied by a cream of shallots and a deep broth made from sea bream bones. Finished with Italian caviar and black truffle, it is an incredibly luxurious dish that dazzles the eyes.9. Pistachio ZabaglioneFor dessert, a rich zabaglione made with Sicilian pistachios and egg yolks, served with baked savoiardi, concludes the course.The drinks paired with these exquisite dishes were also exceptional. The carefully selected white wines, along with the extremely rare "Alchemist Gin" and the after-dinner drink, all created a perfect marriage of flavors.The chef's noble and warm personality is reflected in both the dishes and the atmosphere. I am truly grateful for the best cuisine, the finest setting, and the wonderful encounter unique to this day. Less

Located in Matsushiro, Tsukuba City, the Italian restaurant "La Stalla" is renowned for its exceptional mastery in highlighting the quality of its ingredients. Recently, it has gained immense popularity through word of mouth, making reservations increasingly difficult.I visited on a Sunday afternoon. (Tabelog: 3.91 / Google: 4.9 (62 reviews))◎ Access From Tsukuba Station on the Tsukuba Express, you can take a bus or taxi. There is also parking available in front of the restaurant, making it convenient to drive if you’re not drinking.◎ Layout The restaurant is located on the second floor (2F) of the building. You ascend a stylish wooden staircase to reach the dining area. There are handrails, so it’s safe for those who may have difficulty with stairs. The entrance has a slight step, but it’s easy to enter.◎ Seating The interior features only L-shaped counter seating. Since it was Sunday lunchtime, the restaurant was fully booked as expected.◎ Menu The restaurant sources carefully selected seasonal ingredients from Ibaraki Prefecture and other top-quality products from across the country, serving them in the most delicious preparations. The drink menu boasts a wide selection of wines that enhance the flavors of the dishes, allowing you to enjoy both innovative and traditional Italian cuisine crafted by the master chef.【Dishes Ordered】 ◎ Drinks We enjoyed a variety of delicious wines paired with our dishes. Each plate paired perfectly with the wine.◎ Dishes ■ Tokishirazu Salmon This salmon was carefully prepared over four days. The flesh was astonishingly tender, with a concentrated umami flavor that was simply exquisite. The accompanying mousse was surprisingly delicious, leaving me in awe from the very first bite.■ Mehikari This is an ultra-premium fish that is only supplied to this restaurant and a few famous places in Ibaraki. After cleaning the innards, it is marinated in white wine for two days before being steamed. The sauce made from reduced fresh milk and fermented yeast was outstanding, offering a taste that was on a different level from the usual mehikari. It truly made me understand why mehikari is considered a gourmet dish in Ibaraki.■ Tsushima Anago This anago (conger eel) was carefully deboned and topped with homemade breadcrumbs before being roasted to perfection. Served simply with pickled Japanese pepper from Tsushima, olive oil, and salt, the dish allows the strong umami and moderate fat of the anago to shine through.■ Assorted Appetizers White liver pâté (served with white strawberries): Absolutely no off-flavors, with wonderful richness and smoothness. This makes you want to drink wine by the glass! (laughs)Stuffed flower zucchini (with lamb sausage and cheese): A blissful combination when you take a bite together. I usually dislike the taste of lamb, but the sausage was so flavorful that I enjoyed it without any issues.Ume-yama pork pâté de campagne (served with marinated figs): I’ve had ume-yama pork before, but this was outstandingly delicious! It was my favorite among the three.■ Gratin-style Artichoke, Sausage, and Mozzarella Cheese The combination of fluffy artichoke and flavorful sausage was exceptional. Topped with rich mozzarella cheese and baked, it’s a guaranteed hit that anyone would love! ■ Risotto (with scarola, raisins, pine nuts, Tsukuba chicken broth, and bottarga) When you hear "risotto," you might imagine it being al dente, but the master insists on cooking it thoroughly. The rice soaked in Tsukuba chicken broth was deeply flavorful, and the bottarga added the perfect accent. It was a nourishing dish that felt gentle on the body.■ Pici Pasta with Porcini Cream Sauce Pici, a thick long pasta originating from Tuscany, was luxuriously prepared with plenty of seasonal fresh porcini mushrooms in a creamy sauce. The moment it arrived, the overwhelming aroma tickled my nose, and the chewy thick noodles coated in the rich sauce were simply divine.■ Sautéed Pheasant Breast with Black Truffle The dish arrived with a generous portion of breast meat, bringing a smile to my face (laughs). The sauce made with white wine, shallots, and cream was incredibly delicious, perfectly complementing the juicy and flavorful pheasant along with the rich aroma of black truffle. It was a taste I could enjoy endlessly.■ Dessert (Pistachio Gelato, Blackberries, Blueberries) The rich and fragrant pistachio flavor combined with the sweet and sour freshness of the berries was an outstanding combination. Even though I was full, I couldn’t resist finishing it all! (laughs)■ Herbal Tea With a slightly sweet flavor, it was perfect for savoring the aftertaste of the meal. It was very easy to drink, and I truly love the herbal tea from this restaurant.【Overall Review】 The selection of top-quality ingredients is, of course, impressive, but I am in awe of the master’s skill in bringing out the best in those ingredients. The effort and passion put into each dish are clearly conveyed on the plate. It was the perfect Sunday lunch that satisfied my stomach, heart, and thirst for good drinks. It’s a wonderful restaurant that makes you want everyone to be happy, yet you find yourself in a dilemma of wanting to share it while fearing that it will become even harder to get a reservation. I will definitely return. Thank you for the wonderful meal! Less

Early Summer at La Stalla- Tokishirazu and fresh milk ricotta (from 70 liters to 3 liters)- Hitachinaka's Mehikaru and panna cotta- Anago (conger eel) cutlet from Tsushima with wild sansho pepper- Umeyama pork 3-month pâté en croûte with garden figs and naturally made white liver- Gratin: Umeyama pork sausage, béchamel sauce, and artichokes- Risotto: Scarola, raisins, and Carolina rice with Tsukuba chicken broth and 2-year-aged karasumi (dried mullet roe)- Pasta: Hand-stretched pici with porcini- Hōrōhō chicken with summer truffle- Sicilian pistachio gelatoFrom start to finish, it was a series of delightful surprises.The pâté en croûte and liver were the highlights; the naturally made white liver had a taste that didn't tire the body.The anago cutlet had a wonderfully crispy skin that was impressive, and the wild sansho pepper added a strong aromatic accent.The béchamel sauce in the gratin was incredibly rich, yet the flavor of the Umeyama pork sausage stood out beautifully.The risotto, with raisins, was innovative and surprisingly complemented the vegetables and broth without clashing. The broth was exceptionally clear, concentrating the essence of the chicken.That day, the appetizers were so voluminous that I was quite full by the time the main dish arrived, but the moist hōrōhō chicken made it enjoyable until the end.Once again, many time capsule-like ingredients were presented. I wonder what the oldest ingredient in this restaurant is.There were various alcoholic beverages as well. The sweet and refreshing "Tetote" was particularly to my liking. I also bought the delicious "Ravirana" from Yuhara-san after enjoying it the other day. Less

First visitWine pairing withSparkling waterPanna cotta with salt, sweet basil paste, and salted sea urchinSuper fruit tomatoes, cooked to remove moisture, chilled overnight, stuffed with ricotta cheese, sweet basil, and olive oilFocacciaDashi made from Hobou fish from Nemoto in Hitachinaka, and sea bream aged for one week, ◎Tsukahara Farm's Ume-yama pork Meishanton, two-year-aged mortadella, terrine made with juice from Shiranui oranges from Yanagisita Farm in Yugawara, served with fennel, ◎Artichokes, Duroc pork, and a sauce made with one-year-aged potatoes and sheep's cheeseRisotto with green beans, Tsukuba chicken broth, topped with karasumi made from tuna roe, ◎Handmade pasta with wild garlic, served with Meishanton pork sausage, ◎Kumamoto red beef, cooked at 39 degrees, with beets, Sasakure Hitoyotake mushrooms, shallots, and a reduction of red wine and fond de veau, with extra meat addedHazelnut gelato made with fresh milk from HitachinakaCoffee Less

1,311 characters ★I traveled from Tokyo to Ibaraki Prefecture.I revisited La Stalla (3.93) and requested Pici (a type of pasta similar to udon) and Salted Panna Cotta. Although it turned out to be Strozzapreti due to insufficient length, the dough was exactly the same as Pici. The dish was boldly flavored with Ainu Negi (wild garlic) sent directly from the chef's hometown in Hokkaido, combined with the renowned "Ume Yama Pork" sausage from Ibaraki, creating a blissful taste.01. Smoked Cherry Salmon from Suttu, with Tamami from Odawara Yagishita Farm, Shiranui, Finocchio and Arugula from Yuzu Farm.02. One-week aged Hirame (flounder) marinated from the Nemoto brothers in Hitachinaka, Salted Panna Cotta, Hokkaido Uni, Super Fruit Tomato from Chikusei, and Basil Sauce.03. Homemade bread with raisin yeast.04. Fermented butter grilled Anago (conger eel) weighing 1.3 kg from Tsushima.05. One-week aged Tai (sea bream) from the Nemoto brothers in Hitachinaka, with Tai broth, eschalot, white wine, and cream sauce, served with Yamaguchi Daikon pods.06. Terrine of Ume Yama Pork (shoulder, belly, and thigh) and Tsukuba chicken liver, with Hokkaido butterbur boiled down in Marsala and red wine, served with apricot sauce.07. Risotto with Artichokes from Yuzu Farm and sheep cheese.08. Hand-stretched Strozzapreti with Hokkaido Ainu Negi (wild garlic), Pecorino Sardo (sheep cheese), pine nuts, and Ume Yama Pork sausage.09. Kumamoto Akaushi beef marshin, Ainu Negi, beets from Yuzu Farm, with red wine, fond de veau, and clove sauce.10. Homemade ricotta cheese gelato with Italian cherries and local strawberries.11. Post-meal beverages.I started with the "Smoked Cherry Salmon," which is a superior version of smoked salmon. Being from Suttu, it likely has a richer fat content compared to the cherry salmon from Kyotango, but it was well-balanced with citrus and herbs.The first request was the Salted Panna Cotta. Last month, I had a buffalo milk salted panna cotta at Tom Curioza (4.32) in Osaka, which was fluffy and refined, but this one had a rich umami flavor that was strikingly intense. While Tom Curioza may appeal to the masses, this place deeply resonates with niche demands.An unexpected hit was the Artichoke Risotto. Although it contains cheese and dairy, it is primarily vegetable-based. It takes three artichokes per dish, which have a small edible portion, but the texture and flavor of the artichokes were wonderful, providing satisfaction that rivals meat dishes.The second request was Pici (Strozzapreti). This dish boldly incorporates Ainu Negi, which is often avoided in high-end restaurants due to its strong odor, making it another item that deeply resonates with niche demands. The chewy and elastic "udon" texture pairs perfectly with the fragrant and creamy sauce.The Marshin, with its smooth texture, is cooked at 48°C, making it light despite being beef. The ricotta for dessert uses the same milk from Hitachi Omiya as the panna cotta. This Ibaraki Italian restaurant offers a taste that beautifully combines the flavors of Ibaraki (the local area), Hokkaido (the chef's hometown), and Italy (the chef's training ground), representing the pinnacle of Ibaraki Italian cuisine. Less

◼️ Preliminary Information Lunch Price Range: JPY 15,000 - 19,999 Dinner Price Range: JPY 15,000 - 19,999 ◼️ Overall Impression Absolutely amazing!!! (I’m at a loss for words from the excitement!) ◼️ Dishes Tried - Sakura Masu with Citrus - Salt Panna Cotta with Sea Urchin and Flounder - Homemade Bread - Grilled Anago with Butter - Sea Bream - Pork and Chicken Liver Pâté - Lamb Cheese Risotto - Wild Garlic Pasta (Strozzapreti) with Sausage - Akagyu Beef - Ricotta Cheese Gelato with Strawberry and Cherry - Herbal Tea ◆ Sakura Masu with Citrus I love Sakura Masu! Starting with a refreshing fruit flavor is just perfect! The combination is outstanding! ◆ Salt Panna Cotta with Sea Urchin and Flounder Gyaaaaaaaaaaa!!! This salt panna cotta is unbelievably delicious!!! I absolutely love this!!! The sauce is incredible, and the flounder is amazing! ◆ Sea Bream I love the white topping on it! ◆ Lamb Cheese Risotto Zuggyan!!! So delicious!!! It’s mind-blowingly good! I really love this!!! ◆ Wild Garlic Pasta Gya! This is too wonderful! Standing ovation!!!! I absolutely love this type of pasta!!! The seasoning is perfect! This is my all-time favorite!! Seriously delicious!!! ◆ Akagyu Beef This beef with marbling is just my style!!! So incredibly tasty! ◆ Ricotta Cheese Gelato with Strawberry and Cherry Yay!!! Among fruits, American cherries are my absolute favorite!!! The gelato was also incredibly delicious and the best! ◆ Herbal Tea This is homemade fresh herbal tea! Their herbal tea is really tasty! It’s always great, but this time was truly a huge victory!!! ◼️ Interior All counter seating Clean No need for formal attire (Maybe just me? lol) ◼️ Crowdedness Fully booked, so reservations are a must ◼️ Service I really love it!!! Absolutely the best!! ◼️ Solo Female Difficulty Totally doable!! Less