Nagoya hideaway Italian ' La vena del renno ' in à la carte dinner tasting

IMG_3216

1 in Nagoya、2Located in the most prestigious Italian ikeshita-Cho "Il Vecchio Moreno"Is it in training the young chef、Uchida YukiMs. independent、2009March 5The wife of confectionary、Italian open with Chie "La vena del legno la vena del renno"Mr.。Yet the 36-year-old and enjoy the culinary passion and warmth, young chef and his wife、Shop little hideaway。You want to feel the season is about how they、Most of the menu offers seasonal selection。Serving dishes playing in only a chef and his wife complete with marital discord.

IMG_3221

"vena"Is in Italy"Pattern""legno"The"Trees""del"Is in English"of"The mean。What you mean"vena del legno"And the"Wood grain"Of that。Click on the "la" means a single head、"The number in the grain of the wood、Part one "the meanings、For customers that "just one".Can put the heart, is named。Store in Brown's poise and warmth and、Such as seating and kitchen placement、Many of the furnishings in antique、It is designed for pleasant relaxing time on your。Shop、Counter 4 seats、Table 10 seats and、Views from the kitchen of your eating pace so tables equipped with wall-side only。In the evening、5,500Yen-Omakase courseAlso includes、This time the、You can eat ♪ as much as you like a la carte

IMG_3226

"San Pellegrino" 500ml 600 yen

Mineral water in Italy。The water quality is hard water.、It is easy to drink and clean carbonated water♪

IMG_3233

Homemade FocacciaFocaccia with a chewy texture。

IMG_3243

"French Magre duck instant smoked and persimmon、Buffalo ricotta cheese with honey" 1,800 yen
"Spanish Iberian pork terrine and instant smoked duck foie gras, pear mustarda" 2,000 yen

2I had an appetizer of seeds plattered。At the back is、Magrecanal、The world's best duck loin that only Müllard duck meat from Faogra is allowed to name。At first, Chef Uchida's original winter standard menu was served with raw meat.、In the past few years, I have spent a lot of time and effort cooking duck and then smoked it instantly.、Sew honey on the skin and bake it crispy to finish、It's one of our couple's favorite dishes.。It has a more soggy duck texture and meatier than last time, with a smoked aroma and rich taste.、And the meat quality full of elegant wild taste。The soggy sweetness of the moderately ripe persimmons and the gentle acidity of ricotta cheese go very well together.。My tongue growls at the appetizer that gives the impression that it is a main dish.。In foreground、Terrine made from Spanish Iberian pork and instant smoked duck foie gras served with pear mstarda (pear jam with grain mustard)。Each of them is very delicious even if you eat it alone.、It's great to have it in the Trinity! Even better if you can drink alcohol! (laughs)

IMG_3255

"Green pepper bread"Bread accented with green pepper spices。

IMG_3260

ChefUchidaThe moment Kun shakes the frying pan from the counter!

IMG_3271

"Tagliatelle with oysters from Mie Prefecture and various mushrooms" 1,800 yen

Large and plump、Use plenty of oysters that do not shrink easily even when cooked.、Among the variety of mushrooms、There are plenty of mushrooms full of umami such as honshimeji and honnameko! Elongated ribbon-shaped tagliatelle、Of course, it is fresh pasta with a whip and chewy texture that blends ♪ well with the broth oil from oysters and mushrooms.

IMG_3274

"Hokkaido cod milt and onion、Chinese cabbage、Linguine with Chrysanthemum Paste" 1,700 yen

Cod milt pasta、How can it not be delicious! It seems that he was added to the menu list at the request of his wife Tomoe-chan because he served it as a bribe.。Contrary to the shade of appearance、It is finished in a fairly light pasta than Japanese.、It is very easy to eat.。The onions and Chinese cabbage thicken and taste sweet.、Spring chrysanthemums are a good accent。Even if there are people who are not good at it、There is no doubt that you will enjoy it deliciously!

Img_3261

"Aizuwakamatsu Horse Loin Bistecca with Red Wine and Marsala Sauce" 3,800 yen

Aizuwakamatsu horse meat loinBistecca in、Dodon and I'll take it。"Bistecca Bistecca"The word、19English used by the British who lived in Florence in large numbers in the second half of the century、Beefsteak beefsteak-is said to be the origin of the word。French like Japanese biftekibifteckThere is also a theory that is the etymology、In short、It's a steak。The texture is moist and the aroma is mellow.、Only the umami spreads in the mouth! After all horse meat is the best! Romanesco、Cauliflower、Beets、Brussels sprouts、Black radish、Served with eight-headed taro。Enjoy the ♪ red wine and Marsala sauce with plenty of meat and concentrated umami of horse meat.

IMG_3231

For my wifeChieRight from theChristmas presentIn "Foret Faure"Stollen (German Christmas bread)Whats up! Mr. Faure、It seems that it is the cake shop where Tomoe used to work.。The stollen made by Tomoe is very delicious.、This year, butter may be difficult to arrive.、It is said that the making of stollen was abandoned.。However,、I received it before"Chie-chan's stollen was delicious~♪"And、To tell you"It's not exactly the same.、Please ♪ try the one of Mr. Fauré, who used to work."And、It was given to me by Tomoe Santa! Until Christmas Day in Germany and the Netherlands、Stollen is cut and eaten little by little by family over a period of about four weeks.。The surface is generously sprinkled with powdered sugar like powdered snow.、Stollen chock-full of dried fruits and nuts soaked in rum。UchidaReindeer、ChieSanta、Thank you! Let's ♪ go to Mr. Moreno together next year.

La vena del legno la vena del renno
Nagoya-Shi Showa-Ku maeyama-Cho 1-57, TEL:052-761-2870
Hours of operation:11:30-14:00 18:00To 22:00 Closed on Mondays:Wednesday、Thursday pm
http://www.la-vena-del-legno.com/

Nagoya-Shi Showa-Ku maeyama town 1-57

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to top