Taro Yamaguchi, who develops wine dining centered on Italian restaurants in Nagoya and operates MIPROVINI Co., Ltd.：TARO-CHAN) OPENED ITS FIRST ITALIAN RESTAURANT "VINI DEL BOTTEGON " ON OCTOBER 1, 2012. / Vini del Bottegon"、Last year、After about a month of renovation、2022 June,、The store will be renamed "BOTTEGON / Reopened as "Bottegon"、2023We celebrated our 12th anniversary on October 1.。 「BOTTEGON / What is "Bottegon"?、It means "small workshop" in Italian.。Before independence、「ENOTECA PINCHIORRI / Enotecapinchiori" and "The Ritz-Carlton Hotels / The Ritz-Carlton Hotel" and more、Taro-chan, who has fought in various big box restaurants、The name of the restaurant was named in the hope that anyone can easily enjoy wine and food.。 This store renewal is、Mr. Takeshi Nishimura of Osaka-based Design Create Corporation "Design plus alpha", which is widely active, is 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.。 "LOBMEYR" with a delicate silhouette with an elegant design / Shelves with Rob Meier glasses。 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" is 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、I was able to meet the owner Taro-chan, who visits each store for the first time in a long time.。Current、At MIPROVINI Inc.、11Expanded to 8 stores per month、Considering expansion into Hawaii next year、They will work toward further business expansion.。Here Recent、2023on September 23,、We were also able to hear about the new store "Tonkatsu Butaro" that has just opened in Izumi 3-chome.。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.。 Currently known as BOTTEGON / Satoshi Nakagawa, 43, who is in charge of Bottegon's chef,、I joined this company during the Corona disaster.。Aiming at the chef、After graduating from "Mizumoto Gakuen Tokai Cooking and Confectionery College" in Hamamatsu、Long Italian and Spanish cuisine、About 20 restaurants serving Japan cuisine、GRANADA Co., Ltd., which is operated in Tokyo and Nagoya, / Granada"、There was a turning point in the Corona disaster.、Joined MIPROVINI Inc.。After being assigned to each store to understand the restaurants in the group、HERE: "BOTTEGON" / He is the top chef of "Bottegon"。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、Who is Kenji Masaki, the owner-chef of the popular Chinese restaurant "Chinese Restaurant Masaki in Hamamatsu"?、I was a classmate of mine at vocational school.、Abondance, a French pastry shop that we get along well with, / Pastry chef Heberle Bernard Pierre Claude, owner of "Abondons", was a lecturer at a vocational school.、Bloom into ♪ memories Appetizer "Hida Takayama Higashi Farm Paprika Mousse" Delivered from "Higashi Farm", which has been farming in Hida Takayama for three generations、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.。 Added "Gifu Ena Gobal Pork Prosciutto" Domestically produced ham jointly created by Yoshinobu Niiho, owner of the butcher shop "Sakaeya Co., Ltd." in Shiga Prefecture, where the owner Taro-chan was born, and a prosciutto workshop in Nagano Prefecture。The raw material is healthy pigs raised on feed carefully examined by "Yama no Ham Kobo Gobal" in Ena, Gifu Prefecture.。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 that has inherited the unchanged 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 Oma Main Tuna Hokkaido Untan Onion Based Vinaigrette Sauce Squid Ink Couscous" From "Yamako Group", which is the number one tuna trading in Toyosu Market Oma main tuna to be purchased。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" Thick sword fish cooked beautifully 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 jibeef burger Kitaakari's low-temperature potato fries" with a playful touch、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 Pasta with Fresh Italian Porcini Kitalla" The first dish of pasta where you can enjoy porcini mushrooms that arrive fresh from Italy in a luxurious and pepperoncino style。...
