We operate wine dining restaurants, mainly Italian restaurants, in Nagoya.MIPROVINI Co., Ltd.The operator of "[ ]"Taro YamaguchiMr. (common name:TaroChan)October 1, 2012The first Italian restaurant, "VINI DEL BOTTEGON," which opened in [location], underwent renovations for about a month last year and reopened in June 2022 with a new name:BOTTEGONThe company reopened after renovations,October 1, 2023We are celebrating our 12th anniversary.
「BOTTEGON" in Italian is "small workshopIt means "". Before independence, it meant "ENOTECA PINCHIORRI"or"The Ritz-Carlton HotelsHe has competed in various large-scale restaurants, including "[...]TaroThe name of the restaurant was chosen by Chan, who wanted to create a place where everyone could easily enjoy wine and food.
This store renovation was handled by Design Create Corporation, a design firm based in Osaka that is active in a wide range of fields.Design plus alpha"ofTakeshi NishimuraMr. [Name] is in charge, just as he was for the old store. The old store's design, which evoked the good old days of Italy, has been completely revamped with a classical modern atmosphere based on the theme of "glamour and sunshine," and the facade has been given a more substantial feel with stonework and leather-covered doors.
The interior has also been renovated, with a private room set up by the window to the right of the entrance, and a dining area at the back where you can see the kitchen.
With its elegant design and delicate silhouette,LOBMEYR / LobmeyrA shelf displaying glasses with the brand name "".
They always have 3,000 bottles of carefully selected whiskey and wine in stock, and the owner-sommelier utilizes his experience to create a refined selection of pairings (Abbinamento) for customers to enjoy.
The dining area features four tables for two, and a glass wall that creates a sense of depth, resulting in a spacious and relaxed atmosphere.
The counter, visible from the kitchen and offering a truly immersive experience, remains intact, and the single-piece construction adds an even more substantial and impressive atmosphere.
The restaurant has a refined and tranquil atmosphere, making it a great place to enjoy both lunch and dinner in a relaxed setting.
It's also interesting to be able to see what's going on in the kitchen behind the counter.
The top brand of Italian slicersBerkelThis process is used to create a smooth and delicious prosciutto.
For lunch in Nagoya that day, we specially ordered the course meal that is normally served during dinner time, priced at ¥14,000 (excluding tax and service charge). Before the meal, we met the owner, who visits each of the stores.TaroI was also able to meet Chanto after a long time. Currently,MIPROVINI Co., Ltd.The company will expand to operate 8 restaurants in November, and is also considering expanding into Hawaii next year, aiming for further business growth.September 23, 2023The new store that just opened in Izumi 3-chomeTonkatsu BuutaroWe were also able to hear stories like that. A tonkatsu restaurant with only 7 counter seats—I'm really curious about it!
This private room can accommodate up to 12 people. This time, my husband and I will be enjoying the luxury of using it to ourselves.
the current"BOTTEGONHe is the chef at "[restaurant name]".Satoshi NakagawaMr. (43 years old) joined the company during the COVID-19 pandemic. He aspired to become a chef and went to Hamamatsu...Mizumoto Gakuen Tokai Culinary and Confectionery CollegeAfter graduating from [school name], he has been operating approximately 20 restaurants serving Italian, Spanish, and Japanese cuisine in Tokyo and Nagoya for many years.GRANADA Co., Ltd.She was previously affiliated with "[organization name]", but the COVID-19 pandemic brought a turning point, and she is now affiliated with "[organization name]".MIPROVINI Co., Ltd.He joined the company. After being assigned to various restaurants within the group to familiarize himself with them, he then joined this company.BOTTEGONHe is showcasing his skills as the top chef of "[restaurant name]". We shared some nostalgic stories about his time as a vocational school student in Hamamatsu, where we live, and we felt a sense of closeness because we had mutual acquaintances, and we had a wonderful time together. In particular, he mentioned the popular Chinese restaurant in Hamamatsu, "[restaurant name]".Masaki Chinese RestaurantOwner Chef of "[Name of restaurant]"Kenji MasakiI knew Mr. [Name] because we were classmates at vocational school, and we are also friends with the French pastry shop "Abondance / Abondance」Owner pastry chefHeberle Bernard Pierre ClaudeThey reminisced about old times, such as when he was an instructor at vocational school.
Appetizer: "Hida Takayama Higashi Farm Paprika Mousse"
The family has been farming in Hida Takayama for three generations.Higashi FarmThis dish features thick, flavorful bell peppers delivered from [source], roasted in the oven, pureed in a juicer, and then finished into a mousse with fresh cream, allowing you to enjoy the original taste of bell peppers.
To bring out the natural sweetness of the bell peppers without adding any sugar, we use a little salt to enhance their flavor.
Added: "Gifu Ena Gobal Pork Prosciutto"
ownerTaroA butcher shop in Shiga Prefecture, which is also Chan's hometown.Sakaeya Co., Ltd.The owner of "Yoshinobu NiihoThis is a domestic prosciutto jointly produced by Mr. [Name] and a prosciutto workshop in Nagano Prefecture.Gobal, the mountain ham workshopThe raw material is healthy pigs raised on carefully selected feed. This handmade prosciutto uses no chemical seasonings or additives whatsoever. The shoulder loin prosciutto is aged over time to create a concentrated flavor that deepens with every bite, and is characterized by its nutty aroma.
Bread: Homemade focaccia
Our original table focaccia, which has maintained its original flavor since we first opened, is sweet and rich thanks to potatoes and milk, and accented with the saltiness of rock salt sprinkled on top. With a fragrant crust and a fluffy interior, this focaccia pairs well with meals and sauces.
Appetizer: Toyosu Yamakou Oma Bluefin Tuna, Hokkaido Sea Urchin, Onion-based Vinaigrette Sauce
Squid ink couscous
The top tuna trader at Toyosu MarketYamako GroupThe Ooma bluefin tuna is sourced from [location name]. The texture of squid ink-flavored couscous is subtly incorporated, and the melt-in-your-mouth richness of the Ooma bluefin tuna is brought together with an onion-based vinaigrette sauce for a refreshing finish. You can enjoy a symphony of flavors with Hokkaido sea urchin and caviar olive oil.
The photo shows the preparation of the Antipasto Misto Speciale (assortment of appetizers) for lunch. The one-plate style, allowing you to enjoy a variety of small dishes, is a unique feature of lunch.
Appetizer: Shark fin spring rolls with Osetra caviar
Shark fin sauce cooked in beef broth.
Although it is an Italian restaurant, the chef utilizes his accumulated experience to create a menu that is based on Western styles but incorporates Japanese and Chinese elements, resulting in a composition that never gets boring. Shark fin, which has been pre-treated with beef broth from Jibeef, is shredded and cooked with vegetables such as onions and mushrooms, then made into a sauce and wrapped in spring rolls, which are served piping hot and freshly fried.
At first glance, it looks like Chinese food, but the filling is seasoned in a Western style, and it's served with the saltiness of caviar instead of a sauce.
Fish dish: "Swordfish, fresh porcini mushrooms, and bottarga"
A beautifully presented, plump, thick-fleshed hairtail fish. The hairtail is pan-fried to a fragrant crisp, and the generously cut mushrooms are sautéed using fresh porcini mushrooms imported from Italy. The dish is finished with a drizzle of bottarga oil, creating an aromatic dish that will whet your appetite.
"Omi Beef and Gibeef Burger with Kita Akari Low-Temperature Potato Fries"
Served as a playful palate cleanser, this burger is so substantial and satisfying that you'd easily believe it was the main course. The bun is a fluffy homemade brioche, and the thick, juicy patty, made with ground Omi beef and jibeef, is topped with rich cheddar cheese, creating a burger that feels more like you're eating meat. The accompanying Kitakari potato fries are fried slowly at a low temperature, offering a sweetness reminiscent of sweet potatoes.
Next, I quickly tossed the pan in the kitchen to emulsify the sauce, and enjoyed the freshly made pasta, still piping hot.
Pasta: "Fresh Italian porcini mushroom pasta, chitarra"
The first dish is a pasta dish featuring a generous amount of fresh porcini mushrooms delivered directly from Italy, prepared in a peperoncino style.
The slightly thicker, flat, handmade chitarra pasta has a substantial presence, a delightful chewy texture, and the fragrant aroma of porcini mushrooms, perfect for enjoying autumn, makes this a limited-time dish.
Pasta: "Aglio e Olio with Hokkaido Sea Urchin"
The second pasta dish features a generous amount of sea urchin from Hokkaido, prepared to cling to the noodles.
”This dish offers the sweetness of "The Sea Urchin," and a richer flavor than its appearance suggests. Chili peppers are added as an accent to enhance the flavor of the sea urchin, and the spicy aglio e olio creates a flavorful dish.
In the kitchen, where charcoal flames rise dramatically and a savory aroma fills the air, the chefs are putting the finishing touches on the main dish.
Meat dish: "Sakaeya Meat Shop's Kagoshima-raised beef sirloin, charcoal-grilled"
Founded in 1987 in Minami-Kusatsu, located in the southern part of Shiga Prefecture, the company relocated to its current location on September 21, 2017, to commemorate its 30th anniversary.Sakaeya Meat Shop」。SakaeyaTheir motto is to never forget their role as a butcher shop, not just a wholesaler, and to approach production, distribution, and sales with the right heart and skill, facing each life with the belief that they must always be right, and always "treating" the meat before selling it. Many of the restaurants that do business with them are famous establishments throughout the country.TaroChanSakaeya Owner ShinboI heard that you were so impressed by their passion and skill that you visited them again and again, and that your enthusiasm finally got through to them, leading to the transaction.SakaeyaMost of the cows are multiparous cows, having already given birth.Sakaeya ShinboThanks to Mr. [Name]'s meticulous care, the sirloin is brought to its best condition and then slowly grilled over charcoal to bring out its aroma. The result is a juicy, light-tasting steak that you wouldn't expect from a cow that has given birth, and a rich aroma. The dripping, deep red color of the meat is sure to whet your appetite. Serve simply with rock salt or whole-grain mustard.
Dessert: Tiramisu, Coffee Jelly, Milk Gelato
A rich mascarpone cheese cream and a deep cocoa tiramisu, with the bouncy texture of bitter coffee jelly, and Okazaki's "Yoshida FarmThe fresh milk from [the farm] is used to make gelato, resulting in a rich and flavorful dessert with a clean aftertaste.
"coffee"
Cotton candy
The small sweets served with after-dinner coffee are exquisite cotton candy, meticulously crafted one by one in the kitchen using a special machine. This playful service, born from a desire to delight guests, has been a long-standing tradition and is said to be very popular. It's a treat that evokes childhood memories for everyone and tickles the forgotten childlike spirit.
Just for fun, I tried floating cotton candy in a coffee cup, and it turned out so cute that I thought, "Wouldn't it be adorable if there was a product like this?!" (lol) It dissolved and disappeared immediately when I stirred it with a spoon, but even with that much cotton candy, it wasn't too sweet and tasted delicious, like an espresso. I'm sure many of you have tried something like this before!
Filled with carefully selected ingredients, this Italian restaurant transcends the boundaries of Italian cuisine, offering a unique dining experience that everyone can enjoy.BOTTEGON"Next time, I'd like to enjoy it with a delicious wine."
BOTTEGON
Address: 1F, Tsukasa Building, 2-21-3 Izumi, Higashi-ku, Nagoya City, Aichi Prefecture
TEL: Reservations only 050-5463-4793 / Inquiries 052-935-5222
Opening hours: Monday to Sunday, Lunch 11:30 AM to 3:00 PM (Last order 2:00 PM), Dinner 5:30 PM to 12:00 AM (Last order 11:00 PM)
Closed on: Irregular days
Parking: None
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