Il Cucciolo temporarily closed its doors at the end of December 2019.
Chef Uehara is serving food at the adjacent "Nomidokoro Cucciolo".
Please contact the store for more details.
Drinking spot Cucciolo 053-570-3513
An Italian restaurant located at the corner of the intersection near the Shijimitsuka Ruins on White Street.IL CUCCIOLO"Mr. Miss.March 14, 2008Since opening, the restaurant has become a popular spot for lunch dates among stylish ladies and couples in the Sanarudai area. Thanks to a high rating from a famous Nagoya blogger, it has become a popular destination with a constant stream of customers coming from far away.CUCCIOLOIn Italian,puppyIt means... The name evokes an image of a charming, small shop with a lovely atmosphere, featuring cutlery rests shaped like miniature dachshunds. It's always crowded, so we recommend making a reservation in advance!
The interior is based on white and brown tones, with bench seating by the windows, and cushions in calming colors. Warm pendant lighting creates a simple yet relaxing and gentle atmosphere. There are 14 seats. There are only two dinner courses, priced at 5,700 yen and 6,700 yen, and advance reservations are generally recommended. On this day, we had the pleasure of welcoming the "DaikokuyaRepresentative Director of "Motoyuki SuzukiI invited [Name] out for dinner. We pre-ordered the 6,700 yen full course meal.
"Carpené Malvolti Prosecco di Conegliano" Italy, Veneto
Carpené MarivoltiThe company was founded in 1868.Antonio CarpenéFounded by [Name of founder]. In 1860, he was introduced to Champagne by a friend and was so impressed that he became convinced that a similar wine could be made in Italy. After much trial and error, he produced the first sparkling wine in Italy using the Charmat method. He also played a significant role in the history of Italian sparkling wine by being one of the first to adopt the Champagne method. Furthermore, he was not only an owner but also a leader, founding the Conegliano School of Oenology, Italy's first winemaking school, and producing many renowned winemakers, thus contributing significantly to the improvement of Italian wine quality. [Name of founder] was the 44th President of the United States.Barack ObamaMr.Inauguration Celebration PartySo, thisCarpené MalvoltiThis wine has garnered attention in Japan for its use of Prosecco. It boasts a bright, almost transparent straw color with a reflective sheen. A delicate, fruity aroma, characteristic of fine wine, is present. It has a dry, robust flavor and an elegant, refreshing finish. Beautiful, persistent bubbles quench your thirst in early summer!
When introducing the menu, they showcase seasonal vegetables and ingredients at the table. On this particular day, it seems we'll be enjoying a delicious course featuring French white asparagus, artichokes, wild asparagus, and French chanterelle mushrooms. Learning the names and characteristics of the ingredients is also part of the fun!
"Bocconcini and burrata cheese with homemade semi-dried tomatoes and duck prosciutto"
Mozzarella di bufala, made from buffalo milk, is about the size of a ping-pong ball.BocconciniIt is called, and in Italian, "
"Homemade bread"Crispy on the outside, soft and chewy on the inside.
"Gavi 2011 La Raia" - Piedmont, Italy
The other day, the owner chefUjiharaThe couple apparently toured Italian wineries and did some research. The label, depicting a small bird resting on wild grass, was so cute that we decided on this as our next white wine. It has aromas of white flowers, sweet citrus, ripe lime, and freshly picked green banana. When you taste it, the beautiful, fresh acidity blends well with the fruitiness. It has a good density and a moderate weight, but it's a smooth, mineral-rich wine that goes down easily.
"Italian rabbit galantine with marinated artichokes and olives"
The Italian rabbit galantine was made without using any offal, which was thoughtful of my husband who doesn't like offal, resulting in a lighter dish. Galantine is a visually appealing dish made by removing the bones from meat, spreading it out, filling it, shaping it into a cylinder, and then simmering or steaming it in broth before slicing it. The round, white top is apparently the rabbit's breast meat, which gives you an idea of its small size.ArtichokesThat is, in EnglishartichokeIt is called, and in Japanese it isKorean ThistleArtichokes are a vegetable often seen in Italian cuisine. Marinated artichokes can also be enjoyed like a salad!
"Vino Nobile di Montepulciano 2009 Dei" Italy, Tuscany
1964current head of the familyMaria KaterinaHe is the grandfather ofAli Brand DayIt was this that he purchased the Bossona estate.Cantina DeiThe beginning. Bossona, shaped like a mortar, is always breezy and has clay soil with a high limestone content, making it an ideal environment for winemaking. At the time, various vegetables and fruits were cultivated, but gradually the focus shifted to grape cultivation, and eventually...1985He then renovated the dilapidated brewery and took on the task of bottling the wine himself.1991She was active as a singer.Maria KaterinaShe succeeded her and dedicated herself to her land and vineyards."I feel that music and wine have something in common."And the quality has been further enhanced. The grape varieties are Prugnolo Gentile (Sangiovese) 90% and Canaiolo 10%. It is called the Pomerol of Tuscany and has a velvety texture. It has a vibrant ruby color, a distinct aroma of ripe cherries and plums, and a well-balanced taste, and is said to pair well with traditional Tuscan cuisine and red meat.
"Omaezaki bigfin reef squid simmered in ink, served with chitarra pasta and grilled squid tentacles"
Chitarrais in ItalianguitarIt means that. The tool used to make this pasta is a rectangular box with wires stretched across it like guitar strings, and the name chitarra comes from the fact that it is made using this tool. It is also known as a pasta with a square cross-section.SquadrettiIt's also known as [another name]. It's a traditional pasta dish from the Abruzzo region, traditionally served with a lamb stew sauce, but it also pairs well with this rich charcoal stew, making it a great accompaniment to red wine!
"Agnolotti dal plin (spinach, ricotta cheese, Ryujin pork) with sage butter sauce and Italian summer truffles"
Agnolotti dal PlinPrinciple is a type of ravioli from the Piedmont region of northern Italy, whose name means "to use leftovers from all kinds of meat dishes." As the name suggests ("principle" means "to pick"), it's a stuffed pasta where the pasta dough is picked by hand to form the shape. This time, the filling consists of spinach, ricotta cheese, and Ryujin pork. You can enjoy the sweetness and juices of the Ryujin pork, and the aroma of summer truffles in the sage butter sauce creates a rich and flavorful dish.
"Sautéed wild sea bream from Maisaka Mountain with potato, anchovy, and cream sauce, served with roasted French white asparagus and wild asparagus."
The skin of the natural sea bream is crispy and fragrant, served with a delicate cream sauce. Roasted French white asparagus offers a unique aroma and texture, which can be enjoyed with the slightly sticky wild asparagus.
"Roasted Challans duck breast with poirosa japonica, French girolle mushrooms, duck foie gras, and red wine sauce"
The duck breast, cooked to a moist, rosy state, has fine muscle fibers, making it tender and sweet. It's served with leeks, which become sticky and sweet when cooked, and chanterelle mushrooms, which have a delightful texture.
"Laurus Rosso di Toscana IGT 2008 LA FIORITA" Italy, Tuscany
Laurus means laurel, and the grape varieties are Sangiovese 70% and Merlot 30%.This Sangiovese wine has the characteristic flavor of dried figs, with concentrated fruit and tannins, resulting in a powerful and rich taste. The addition of Merlot creates a remarkably smooth mouthfeel.
"Panna cotta with French rhubarb sauce"
Rhubarb is treated as a vegetable and in Europe it is used in various ways, such as boiling it down with sugar to make jam, making juice, or adding it to salads, prepared in the same way as fruit. This refreshing dessert combines the slightly tart flavor of rhubarb with the smooth, gentle sweetness of panna cotta.
"Herbal tea"
As I sipped the fragrant rose red, lemongrass, and hibiscus blend herbal tea, it soothed my throat and warmed me up from within. While enjoying Chef Uehara's delicious cuisine and his wife's lovely and thoughtful service, I savored the Daikokuya brand...Angel Cotton ChiffonWe had a fun and stimulating evening with Suzuki-kun, filled with interesting stories, including how he goes to the South of France every year at the end of summer for promotional shoots. I would love to spend time with him again!
IL CUCCIOLO Il Cucciolo
4710-2 Tomizuka-cho, Naka-ku, Hamamatsu City TEL: 053-456-4073 Closed: Wednesdays
Opening hours: Lunch 11:30-13:30 (last order), Dinner 18:00-21:00 (last order)
