Nagoya Italian Restaurant "BOTTEGON / Bottegon" reopened! A course with the best carefully selected ingredients

Developing wine dining centered on Italian restaurants in Nagoya"MIPROVINI Inc.Is operatedTaro YamaguchiMr. (commonly known as：Tarochan)2012One day in October.THE FIRST ITALIAN RESTAURANT "VINI DEL BOTTEGON / Vini del Bottegon"、Last year、After about a month of renovation、2022 June,、The store is renamed as "BOTTEGON / BottegonReopened as、2023One day in October.is celebrating its 12th anniversary。

"BOTTEGON / Bottegon"、In Italy, "Small workshop"That has meaning。Before independence、"ENOTECA PINCHIORRI / Enoteka Pinchioli' , 'The Ritz-Carlton Hotels / The Ritz-Carlton Hotel"Introduction、Has fought in various bin restaurantsTaroChan、The name of the restaurant was named in the hope that anyone can easily enjoy wine and food.。

This store renewal is、Osaka-based Design Create Corporation"Design plus alpha"ofTakeshi Nishimurais in charge of the same as the old store.。The old store design that felt good old Italy has been renewed with a classical modern atmosphere with the theme of "glamour and sunshine"、Facade with stone and leather doors for added dignity。

The inside of the store has also been renewed.、A private room is set up by the window on the right side of the entrance.、In the back, there is a dining room overlooking the kitchen.。

It has a delicate silhouette with a graceful design"LOBMEYR / Rob Meyer" Shelves where glasses are displayed。

We always have 3,000 bottles of whiskey and wine.、Utilizing my experience as an owner sommelier、Abbinamento (Italy)：Abbinament)。

Dining、2There are 4 tables for people、With a glass wall that gives a sense of depth、Create a spacious space。

The counter over the kitchen is alive and well.、The atmosphere of a single board、It enjoys an even more profound atmosphere.。

The interior of the store is moist and you can enjoy lunch and dinner in a calm atmosphere.。

It is also fun to see the state of the kitchen inside the counter.。

The pinnacle brand of Italian slicers "Berkel / Berkel"Installed、It makes a mouth-watering prosciutto.。

Nagoya lunch on this day was、Special order of a course meal of ¥14,000 (tax and service charge excluded) served at dinner time。Before meals、The owner's who visits each storeTaroI was able to see you properly for the first time in a long time.。Current、"MIPROVINI Inc."Now、11Expanded to 8 stores per month、Considering expansion into Hawaii next year、They will work toward further business expansion.。Here Recent、2023On September 23To、A new store that has just opened in Izumi 3-chome "Tonkatsu ButaroI was also able to hear the story of。Tonkatsu restaurant with only 7 seats at the counter、Quite curious!

Private room that can accommodate up to 12 people。This time, we will use it luxuriously as a couple.。

Now "BOTTEGON / BottegonChef ofSatoshi Nakagawa(43 years old)、I joined this company during the Corona disaster.。Aiming at the chef、Hamamatsu "Mizumoto Gakuen Tokai Cooking and Confectionery College"After graduating from the、Long Italian and Spanish cuisine、About 20 restaurants serving Japan cuisine、It is operated in Tokyo and Nagoya.GRANADA Inc. / granadaAlthough it belonged to、There was a turning point in the Corona disaster.、Click here "MIPROVINI Inc.Joined。After being assigned to each store to understand the restaurants in the group、Click here "BOTTEGON / BottegonHe is a top chef of。We hear about nostalgic memories of our days as a vocational student in Hamamatsu, where we live.、There is a sense of closeness because there are mutual acquaintances.、We shared a great time。Above all、A popular Chinese restaurant in Hamamatsu"Chinese Restaurant Masaki"The owner/chefKenji MasakiWith the、I was a classmate of mine at vocational school.、The French pastry shop we get along with "Abondance / Abondance"Owner of Pastry ChefHeberle Bernard Pierre Claudewas a lecturer at a vocational school, etc.、Bloom into memories ♪

Appetizer "Hida Takayama Higashi Farm Paprika Mousse"

He has been farming in Hida Takayama for three generations."East FarmArrives from、Roast thick and tasty paprika in the oven、Puree in a juicer、A dish where you can enjoy the original taste of paprika finished in mousse with puree and whipped cream。

To bring out the sweetness of paprika without adding any sweetening、A little salt is used to bring out the sweetness.。

Add "Gifu Ena Goval Pork Prosciutto"

OwnerTaroA butcher shop in Shiga Prefecture, which is also Chan's birthplace"Sakaeya Corporation"The ownerYoshinobu Niihoand a prosciutto factory in Nagano Prefecture jointly produced domestically produced ham。Ena, Gifu PrefectureYamanoham Kobo GobalHealthy pigs raised on carefully examined feed are used as raw materials.。Handmade prosciutto without any chemical seasonings or additives、Aged over time、The shoulder loin prosciutto, which is finished with a concentrated taste, has a deeper taste the more you chew.、Features a nutty aroma。

Bread "Homemade focaccia"

The original table focaccia, which has inherited the same taste since the opening,、Sweet potatoes and milk give sweetness and richness、The salty taste of rock salt on the surface is accentuated.、Fragrant outside、Focaccia with a medium fluffy texture、Blends well with meals and sauces.。

Appetizer "Toyosu Yamayuki, Omamoto Tuna, Hokkaido Untan, Onion-based Vinaigrette
Squid ink couscous"

The best tuna trading at Toyosu Market"Yamayuki GroupOma tuna to be purchased from。Sneak in the texture of squid ink flavored couscous、The melting-flavored fat of Omamoto tuna is connected with an onion-based vinaigrette.、For refreshing tailoring。You can enjoy the umami of Hokkaido sea urchin with caviar olive oil.。

Lunch Antipastomist Speciale (appetizer platter)。The one-plate style that can be enjoyed little by little is also unique to lunch.。

Appetizer "Western-style spring rolls with shark fin, oscetra caviar
Shark fin bean paste cooked in beef broth."

Even though it is an Italian restaurant、Utilizing the experience that the chef has cultivated so far、Based on Western style、Incorporating Japanese and Chinese elements、For a configuration that will not make you feel bored。Loosen shark fins prepared with beef broth、Cooked with vegetables such as onions and mushrooms and made into spring rolls.、Served freshly fried hot。

Look、Although it seems to be Chinese、The seasoning of the bean paste is Western-style.、The style of salting caviar instead of sauce。

Fish dish "Tachiuo Fresh Porcini Karasumi"

A thick swordfish that is beautifully cooked and plump。Poiret the swordfish fragrant、For sautéed mushrooms cut into large pieces、Using fresh porcini from Italy、Finish with Karasumi oil、A dish with fragrant aromas that whets your appetite。

"Omi beef and gibeef burger Kitaakari's low-temperature potato fries"

Weaving playfulness、Although it is a burger served as a chopstick resting existence、Even if you say "it's a main dish", you will be convinced and it is a hamburger that is so satisfying to eat.。Buns are fluffy homemade brioche、For a thick and juicy patty made with minced Omi beef and gibeef、Thick cheddar cheese sandwiched between、Even though it is a hamburger, it feels like eating meat.、A favorite dish。The potato fries of Kitaakari served with it are、It is slowly fried at a low temperature.、For a garnish where you can enjoy the sweetness like sweet potatoes。

Next, shake the frying pan quickly in the kitchen and emulsify it.、Enjoy freshly made pasta with a sense of heat。

Pasta "Fresh Italian Fresh Porcini Pasta Kitalla"

The first dish of pasta where you can enjoy porcini mushrooms fresh from Italy in a luxurious and rich pepperoncino style。

Hand-made kitalla, which is a slightly thicker flat noodle, has a strong presence.、Enjoy the chewy texture、A limited-time dish with the aroma of porcini to enjoy autumn。

Pasta "Hokkaido Untan Ario Orio"

Using generous and generous sea urchin from Hokkaido、The second plate of pasta finished so that it is entangled in the noodles。

You can feel the sweetness of "The Untan"、A dish where you can enjoy a richer taste than it looks。Add chili peppers as an accent to enhance the taste of sea urchin、Tangy ario-orio with flavorful taste。

The flames of the charcoal fire rise vigorously、In the kitchen, which is filled with fragrant aroma、Finishing the main dish。

Meat dish "Butcher shop Sakaeya Kagoshima Keisan beef sirloin charcoal grill"

1987Founded in Minami Kusatsu, located in the southern part of Shiga Prefecture,、2017September 21.、30It was moved to its current location for the anniversary.Butcher Sakaeya"。SakaeyaThe motto is、Don't forget our work as a butcher shop, not a wholesaler.、From production to distribution、With the right mind and technology until sales、Facing One Life、Belief in always being right、It is always sold after "treating" the meat。There are many famous restaurants that can trade with us all over the country.、TaroChanSakaeya Owner ShinboI fell in love with her passion and arms.、By visiting again and again、That enthusiasm arrived.、I heard that you have finally reached a deal.。Low market distributionSakaeyaThe heifers of、Most of them are、Becoming a calving cow of a mother cow that has gone through childbirth、Sakaeya ShinboWith the care of、The sirloin that has been finished in the best condition、It is slowly grilled over charcoal and fragrant.。There、It has a juicy light fat and mellow aroma that you can't think of as a multi-beef、Dripping dark reddish flesh color whets the appetite。Simple、Served with rock salt or grain mustard。

Dolce "Tiramisu Coffee Jelly Milk Gelato"

For rich mascarpone cheese cream and rich tiramisu of cacao、The elastic texture of bitter coffee jelly and、Okazaki's "Yoshida FarmServed with fresh milk gelato、Enjoy the richness of the aftertaste to Dolce。

"Coffee"

"Cotton candy"

Small sweets served to accompany coffee after meals are、Using a special machine in the kitchen、A magnificent "cotton candy" carefully made one by one。This service, born out of a playful desire to entertain guests, has been going on for a long time.、It is said to be popular。Reminiscent of everyone's childhood memories、It is a dish that tickles the heart of a child who has almost forgotten。

Playfully、Floating cotton candy in a coffee cup、It might be cute to have such a product! If you mix it with a spoon to the finish that you think (laughs)、It melted and disappeared immediately.、Even if you add this much cotton candy, it is not too sweet.、It was delicious like espresso.。I'm sure there are many ♪ people who have done it like this.

Full of special ingredients、Although it is an Italian restaurant、More than just Italian、As a restaurant that anyone can easily enjoy、In Nagoya, where you can spend a unique timeBOTTEGON / Bottegon"。Next time I would like to enjoy it with delicious wine.。

BOTTEGON / Bottegon
Address：1F, Tsukasa Building, 2-21-3 Izumi, Higashi-ku, Nagoya City, Aichi Prefecture
TEL：Reservations: 050-5463-4793 • Inquiries: 052-935-5222
Hours of operation：Monday to Sunday lunch 11:30-15:00（ L.O.14:00-、Dinner 17:30-24:00(L.O.23:00-
Closed on Mondays：No regular holidays
Parking lot：No
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