A semi-basement Italian restaurant with a warm, woody atmosphere, located down an alleyway roughly halfway between Nakamachi and Aramachi on the streetcar line.
「KAKI's kitchen BASSA"Mr. Miss.
August 8, 2012Since opening, it has been loved by regular customers and is about to enter its third year!
The main seating area is a deep, L-shaped counter with about 12 seats, offering a good view of the kitchen.
Further inside, there are several tables that can seat 2 to 6 people.
Then, images are projected onto the wall using a projector.
「Asano Presents! A Quick and Exciting Toyama Night!The fifth place we'll be visiting is this one.BassaMr. Miss.
We're finishing a bottle of wine at each place every 30-50 minutes, and the alcohol is starting to hit me quite nicely (lol).
Owner ChefSeiji KakitaniMr. Kun graduated from the Metallurgy Department of Toyama National College of Technology.
My husband and I are classmates; we both went to the same technical college.
KakitaniKun's family runs a famous furniture workshop in Toyama.KAKI CABINETMAKERThey run their business in Awasuno.
誠Mr. Miss,正Mr. Miss,清The furniture making started with the three Kakitani brothers.
He is the second son of Masashi, the second son of Masashi.SeijiWhen Mr. Kun opens his shop,
It seems they are cooperating with us on everything, including the interior design, furniture, fixtures, etc.
Store name”BASSA”This means "down" in Italian.
According to the chef,It starts from a low point and goes up."That's what they said.
Finally, we climbed up the hill.”"ALTA"”They have the ambition to expand and aim for the top (which means "up" in Italian)♪
"Pecchenino San Luigi/Doriani DOCG"
The Pechchenino family's history of viticulture dates back to the 1700s, and they have been cultivating grapes in their long-owned vineyards.
The winery was started by the current owners, Orlando and Attilio.
From the organically grown Dolcetto produced by brothers Orlando and Attillo,
This wine is one that aims to dispel the image of past memories being synonymous with everyday wine.
It has a vibrant, deep reddish-purple color, and because it is brewed without using oak barrels, it releases a straightforward aroma reminiscent of berry jam.
It has substantial tannins, a well-balanced acidity, and a rich, concentrated umami flavor.
This is a cost-effective wine that offers a lingering finish that you can really enjoy!
Sitting at the counter, savoring the lingering taste of red wine, I enjoyed watching Chef Kakitani prepare the pasta.
A group of four dapper gentlemen drinking next to me struck up a conversation.
It seems she reacted to my husband's camera (lol).
I had a really fun time thanks to the new communication that took place at the counter!
KakitaniThe chef is from Gotanda, Tokyo, famous for his earthy cuisine.NukitepaHe trained there for several years, then went to Italy, where he spent approximately 8 years.
He honed his skills at several restaurants.
After working at a shop in Tokyo, he returned to his hometown of Toyama and opened his own shop, which brings us to where we are today.
"Orecchiette with whitebait and broccoli"
Orecchiette means "little ears" in Italian.
When you combine orecchiette, which has a chewy texture, with whitebait and broccoli,
The saltiness of the whitebait and the sweetness of the broccoli permeate the sauce, creating a perfectly balanced flavor.
This pasta would go well with white wine!
"Focaccia"
By the fifth bar, the pace at which we drank wine slowed down a bit,
To wrap things up, we'll have our favorite "Himawari Shokudo (Sunflower Diner)"That's what awaits you (lol)"
KakitaniChef, I'm sorry for the trouble!
Thank you for your continued support!
KAKI's kitchen BASSA
4-4-3 Ebimachi, Toyama City, Toyama Prefecture, Takato Building 1F TEL: 076-481-6922
Opening hours: 18:00 - 1:00 Closed: Mondays
https://www.facebook.com/kakiskitchenbassa
