Located on the slopes of Mt. Ashitaka in Nagaizumi TownFlowers, art, foodA cultural complex with the concept ofClematis HillWhile the autumn and winter seasons may not offer the same vibrant colors as spring, you can still enjoy the tranquil atmosphere and the arrival of winter with autumn roses, autumn clematis, wild cyclamen, and the carpet of fallen yellow ginkgo leaves lining the road in front of the building.
Italian restaurant located on Clematis HillRistorante Primavera"Mr. Clematis Hill is a natural park where you can enjoy the changing seasons, and you can also enjoy strolling through its beautiful gardens, making it the perfect place to spend a relaxing holiday. You won't get bored even if you stay all day, and you can enjoy meals there for both lunch and dinner.PrimaveraThere are four restaurants, including [Restaurant Name]. While reservations aren't strictly required, these are very popular restaurants, so we recommend making a reservation in advance.
Ritsue Mishima / Venetian Glass Doors
entrance
Waiting/Book Library
Previously, there was a message here:Villa di Manja PesceThere was a restaurant called " ", but the chef at the timeToru KurobaMr. (46 years old) took over the shop and renamed it Primavera.April 20, 2009It has been renovated and reopened. Chef Toru Kuroha trained in Italy and then worked at a 3-Michelin-starred restaurant in Spain that was said to be "the most difficult restaurant in the world to get a reservation at" and was even made into a movie.elBulli El Bulli (or El Bulli)Chef Kuroha is a highly skilled chef who has honed his skills at [a certain restaurant/establishment]! Let's step into the artistic culinary world created by Chef Kuroha♪
The restaurant is filled with gentle light streaming in through windows overlooking the gardens of the Vangi Sculpture Garden Museum, creating a harmonious and luxurious space with 42 seats. On this day, Primavera was offering its annual autumn course, symbolizing Italy, featuring dishes imported from Alba in the Piedmont region.White truffleA premium lunch course that allows you to fully enjoy the experience."Primavera Autumn Thanksgiving Menu: Featuring the aroma of Alba white truffles"One person10,000 yenをBirthday celebrationSo my husband made a reservation in advance. This time, there were so many reservations for the white truffle course that they had to stop accepting reservations because of limited supply. When I visited here in the summer, the wholeHoshinoFrom Mr."You absolutely must try the white truffles in autumn!"I'm glad I made it in time since you had asked me to!
Sparkling wine: 1,600 yenSommelierTanakaI asked [Name], and we started with a glass of sparkling wine for a toast!
"Canederli with Amagi's Horie-san's gamecock and lemon thyme, floating in prosciutto broth."
A specialty dish from the entire Trentino-Alto Adige region of northern Italy.CanederliThis ancient dish, even depicted in frescoes in Romanesque churches, is said to have been made by a farmer's wife using whatever ingredients she had on hand. Beyond the basic ingredients of bread, eggs, and milk, there are many variations. This time, we're using the collar portion of a game fowl (Shamo) sourced from Mr. Horie in Amagi, along with bread and lemon thyme to create a refreshing canederli with a light, meatball-like texture. It's served with a rich, flavorful broth made from prosciutto.
"Thousand Candles Shiraz" Australia/Victoria/Yarra Valley (corkage fee: 3,000 yen per bottle)
「WINE BOUTIQUE PANIERThe owner of "Tetsuyoshi OnoSince being recommended by [Name], it has become my favorite recently.WINE DIAMONDSのThousand Candles I purchased this wine. Grape varieties: Shiraz 90%, Pinot Noir 10%, a small amount of Sauvignon Blanc. Thousand Candles is a magnificent wine project completed by men who have come together to explore a natural-friendly lifestyle, transcending the boundaries of wineries and countries. As expected from a natural wine, it has a bright, natural reddish hue, and in a good way, it defies the image of a powerful Shiraz boasting a spicy aroma and strong flavor. The balance of sweetness, acidity, and tannins is well-maintained, and it is gentle and goes down smoothly without being heavy, yet it does not feel lacking, and it is a satisfying wine that retains the good qualities of Shiraz. Since it was my birthday, Mr. Ono selected this wine with a candle lit on the label for me♪
White truffles make their appearance at the appetizer stage.YamaguchiMr. [Name] will carefully time the shaving for us to capture the moment of filming. White truffles are extremely delicate; they rapidly lose moisture and aroma after harvesting, and their fragrance diminishes significantly after 48 hours. Maintaining their freshness is key. The aroma of the white truffle that fills the air the moment it's shaved is enough to make you want to drink more wine!
White truffles from Alba in the Piedmont region of Italy are a miraculous natural product, with a very special season and high rarity, commanding a price 4 to 6 times that of black truffles. This course is designed to allow you to fully enjoy the rich aroma of these truffles!
"Carpaccio of horse meat and Aziago cheese from Veneto, topped with white truffles."
The moist horse meat, with its glossy appearance, has a low melting point for its fat, so it melts completely in your mouth at body temperature, leaving you with a lingering feeling of reluctance to let it go. Enjoy it with the moist and soft Aziago cheese infused with the aroma of white truffles.
"Homemade bread"
The focaccia, infused with the aroma of rosemary, is crispy on the outside and wonderfully chewy on the inside with just the right amount of moisture. For an extra touch, you can dip it in olive oil with some of the herbs provided on the table before enjoying!
"Oven-baked freshwater prawns from Suruga Bay, topped with herbs"
The langoustines are carefully and expertly cooked to bring out their full sweetness. While prawns are often described as having a firm texture, it would be more accurate to describe these as meltingly tender. You can simply savor the natural sweetness of the ingredients, accompanied only by the fragrant and rich brains and the aroma of herbs.
Here comes the white truffle for the second time! The truffle is carefully taken out of the glass case and generously shaved onto the glass.
"Tajarin with porcini mushrooms and white truffles"
Tajarin is a Piedmontese pasta made using only flour and egg yolks, without egg whites. Because of this, the pasta has a deep color and turns a vibrant egg yolk hue when cooked. Despite being a thin pasta, Tajarin has a firm texture that is very enjoyable. The high proportion of egg yolks gives it a rich, mellow flavor, making it a perfect pasta that can stand up to the strong aroma of porcini mushrooms and the fragrant scent of white truffles.
"Lemongrass bread"A refreshing, chewy bread infused with fragrant lemongrass.
Grilled lamb from Yagishiri Island
We will be enjoying grilled lamb loin with bone from Yagishiri Island, Hokkaido. The side dishes are Kanazawa's Kaga lotus root, broccoli, winged beans, red radish, cowpeas (a type of green bean), Nagano Prefecture's flower-shaped mushrooms, golden oyster mushrooms, and willow matsutake mushrooms.12kmRaised on the small island of Yagishiri, these lambs graze on mineral-rich pastures. Because Yagishiri's natural environment closely resembles that of Brittany in France, the home of authentic lamb, the brand name "Pré Salé Yagishiri" has been established. The meat has very little of the typical lamb odor and is wonderfully juicy.
"Robiola 3 (Tre) Ratti, Zibippo (raisins), orange blossom honey"
Since there was still wine left, they served us cheese before dessert. As the name suggests, it was made from the combination of three types of milk (goat, sheep, and cow).Robiola Tre RattiIt offers not only the refreshing flavor of goat's milk, but also a strong richness and depth from sheep's milk. Furthermore, the addition of cow's milk creates a well-balanced harmony of the three types of milk. It's smooth and pleasant on the tongue, and enjoy it spread on a baguette with Sicilian orange blossom honey, if desired. It also pairs well with Sicilian Zibibpo grapes and wine!
The floral decorations in the shop feature reindeer. It's that time of year already."Next time, let's definitely have Christmas dinner together♪"and hallHoshinoI received an invitation from [Name], but we always have Christmas dinner at home. However, I'd love to visit again in December!
Before we got to the dessert course, they had a birthday cake ready for me! (So happy!) Thank you, husband! I remembered that on a previous visit, the staff were singing a birthday song in Italian at another table. This time, the restaurant was almost full, so there was no singing, of course (lol). I would have loved to hear the birthday song in Italian!
Tanti Auguri di Buon Compleanno!!”Signora ayaco”A message cake with the words "Happy Birthday" written in Italian. The colorful flower petals were, coincidentally, purple, perhaps to match my outfit? (Surprise!) Though small, the cake was carefully made, the sponge was moist and soft, and the cream was elegant. My husband and I happily shared half of it and finished it all in no time♪
"Fruit and herb gelato"
This refreshing dessert features plenty of figs, kiwis, mandarins from Nishiura in West Izu, and Yotsumizo persimmons, topped with herb pineapple sage gelato.
"Small sweets"
Six kinds of small baked goods, including chestnuts and marshmallows coated in chocolate. The meticulous attention to detail from start to finish made for a luxurious and elegant lunch experience.
"coffee"
In 2006,D-BROSA brand new series announced by "Hotel ButterflyEnjoy a fragrant cup of coffee in this cup and saucer!
Chef Toru Kurohaand staffHoshinoAfter chatting with Mr. Kuroba, we took a commemorative photo. Mr. Kuroba is also a junior of Mr. Kuroba.IL CUCCIOLO"ofUjiharaMr. and,PIZZERIA CIRO"ofMorikamiWe even talked about [name of person/group]. It was the best birthday lunch with wonderful dishes and thoughtful service! I will definitely come again♪
Ristorante Primavera
347-1 Higashino Clematis Hill (Suruga-daira), Nagaizumi-cho, Shizuoka Prefecture TEL: 055-989-8788
Opening hours: Lunch / 11:00 - 15:00 (Last order 13:30) Dinner / 17:30 - 21:00 (Last order 19:30)
Closed on Wednesdays (or the following day if Wednesday is a public holiday), and during the New Year holidays.
https://www.clematis-no-oka.co.jp/012_shisetsu/01_prima/main.html
