Japanese cuisine "cooking plum too," he has Italian group of new stores
In Nagoya Italian restaurant "Italy food and wine bottegonBOTTEGON ' 7 / 7 Tanabata taro Yamaguchi and wine dining revolves around the "Corporation MIPROVINI" has been operating six stores become creative Japanese cuisine "And cooking moans too"Went into the Dinner for the opening!
"Moans and" not、Of the group "Barrique(Barrick) ' as a chef headed umemoto, a., had been active in the、It provides creative Japanese cuisine using ingredients of the four seasons of Japan taking advantage of experience gained in Italy!
Only counter 6 seats and the Interior of a compact size、Close to the sense of distance and plum this Chef、Dishes are created in good tempo just around the corner, where you can enjoy the chef's kitchen. A nice shop!
The menu is only the plate number to change the price range to fit the chef Omakase course!
Enjoy seasonal 12 plates with this plum this Chef's wine pairings! in the Champagne Toast!
First of all,、From the beginning with out once pane with spherical Caviar in cauliflower、Cauliflower a smooth paste wrapped in sweet broth from the vegetables in the sphere of、Have fun play in the mouth in one bite!
Full of creative ideas、The spicy essence of Western Union、Gentle on the stomach、Because many fish is healthy! We recommend to women!
For pushing the main fish dishes here、Northern Italy wine Sauvignon Blanc and Chardonnay will fit! While enjoying wine、"Rebuild Pacific saury is coming! Autumn bone and internal organs removed here、Have done and finished with white wine vinegar smell but not the flavor of the liver、Also rebuilt back in my stomach! Sanma (saury) flavor and fat unexploited and burned in the oven、It also exudes an exquisite taste!
"This autumn dish brought out the flavor of the liver is going fit sake! ~!" and say "you'll! "And、Split second、Cellar in this dish-junmai ginjo photo Raku provided us!
Not only wine、Sake has been stocked、Rice wine in wine glasses are also nice flow! I would just drink too much!
The Plum Book chef-series travel with and introduction、Syouryu / shimatani good virtue of "Tin is only" luxury we have Collaboration with "black shark and swordfish Cusson acre"!
The end of the meal、Only in Nagoya "eel" and in better! Skin surface by charcoal and burned and the golden brown crispy finish! In the secret sauce has been made accented with sherry vinegar and the taste!
To finish Dessert Wine Italy Friuli "Meroi Picolit" are you satisfied now and Dinner!
Taro's、Umemoto's, good luck!
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