Yokohama、Shibuya 2、Minami-Aoyama、The SALONE Salone Group, which has five stores in Osaka and all stores,。 Italy regional cuisine with creative cuisine, offering a reputation for restaurant group。 SALONE2007, the flagship store of the Salone Group,。 Always seeking cutting edge culinary Italy、To rebuild the new while retaining the traditional Italian, pride with technology、 Anniversaries and celebrations each and、Fit to produce an extraordinary special moments、 Fame has on hand as Yokohama's Ristorante。 7At the end of November 2014, which marked the year of the year, we moved from a small shop in the back alley of the former Chinatown to the basement floor where the original mod hair of "Barneys New York Yokohama Store" was located.、The store has been expanded ♪. With the double chef system of Chef Kentaro Hosoda and newly appointed chef Yoshikuni Nagashima, it is a high-quality ristorante where you can enjoy dishes that continue to deepen Cucina Creativa (*) based on Italian tradition and wines mainly from natural sources throughout Italy to your heart's content. * What is ♪ Cucina Creativa?、 Italy food traditional cuisine and regional specialties by utilizing the latest technology and the rebuilding of。 There is so much in each region in Italy cooking local rule.、 By complying with the rules、Refers to the dish evolved from the world of gastronomy (gastronomy)。 1Down the stairs from the entrance on the floor, please proceed to the basement floor。 Entrance A moist and calm space based on royal blue, which is also the image color。 The iron art with a chic and modern design is impressive ♪.、Manager Yosuke Yamashita。 5Greeted the birthday month、He is ♪ a young manager who has just stepped into the world of 30-somethings. A calm interior with a modern atmosphere in sparkling wine glasses。 20Front seat only for shops、This has been extended to 16 table 32 seats。 Sometimes a basement floor、As the atmosphere day and night、You will ♪ be able to enjoy the adult world moistly on this day.、CENA Corso di consists of monthly changes as the best dinner in Yokohama 8 Piatti We have asked for a full course in May of 12,960 yen.。 (10% service charge will be added) Bright navy blue table napkins、 Next to it、The carefully written menu is prepared ♪ in a stylish envelope、When you take a break, chef Kentaro Hosoda will greet you at each table.。 It's great to see the chef's face before you cook.。 Here you will、Chef Hosoda and Chef Nagashima in the kitchen、5The course is assembled by the staff of the name.。 Chef Hosoda has an unusual background as a former hairdresser.、 In terms of manufacturing,、There may be things that the world of beauty and the world of food can pass.。 In it、It's ♪ the beginning of a blissful time, and here we have a full and half pairing of Italian natural wines for each dish.、 If it is full, it corresponds to one bottle per person.、If it is half, it seems to be able to enjoy the amount of about one bottle of wine by two people.。 Also、If you want to reduce the number of cups、It is also possible to have it adjusted at any time。 First of all,、Order♪ a toast of champagne from Sayuri Oshiro, caposara in charge of wine "Edmond Surrain Brut Carte Noir" Glass 2,000 yen held by Richard Surlain、70% Pinot Noir under the Negossian brand、30% Chardonnay。 The grapes、Harvested from an average 25-year-old tree。 The palate is、There is a refined plumpness of Pinot Noir、 Crisp acid and well-balanced fruitiness、I feel ♪ comfortable that you can enjoy it even after "inizio / Introduction" A5 Sirloin potato truffle This mouth inizio / Introduction and fish soup filosofia / Only two dishes of philosophy、 And specialties offered in style have been unchanged since opening。 In your appetizer and the meat of the A5、Also changed、 It is a dish to grip the stomach of all the guests who were hungry.。 Sirloin with a white truffle scented make-in puree。 Soft, high-quality meat quality、With a taste full of gravy every time you chew、It is true that gastric juice begins to work actively in one bite.。 against the stomach、A reliable dish ♪ that arouses motivation as a signal that the meal has started Daisuke Suehiro, a hall staff,、I hear you're from Osaka.、The splendid Kansai dialect does not come out at all.。 However,、While it is a soft serve、The area where laughter is also firmly incorporated is the Kansai people (laughs) "STAGI / Sicilian Aroma" Green tomato, ricotta, bonito Using green tomatoes harvested in Sicily this season、Finishing with gazpacho and a。 Blue tomato slices、With a cinnamon-scented ricotta cheese、Spearmint、Skin-Muscat、 And then marinated in various spices、Served with cold cooked bonito。 Fresh bitterness of blue tomato blue feel wrapped in mild ricotta cheese、 And sweet scent of mint and Muscat.、Produce a refreshing cool glass、It is ♪ a suitable appetizer for early summer "fusione" pork, crow, pistachio in Italy、Many dishes combining seafood and riches of the soil、This is a combination。 Piglet fillet surface to clothe [mustard、And then burned at a low temperature, soft finish、 Sauce is filled with delicious melted crowded broth made from pork and Sicilian tuna and mullet roe。 Pistachio paste and powder and malt sec、Interweave crushed pistachios also in flavor and texture than can be enjoyed。 With the texture crisp green asparagus。 Potion in one bite you feel very very good volume。 Bizen-yaki is also nice、Carefully handmade pottery, each dish has a different ♪ flavor. "Filosofia / Philosophy" Fresh fish, octopus, clams This is also the same as the mouth.、Vapore fresh fish specialties provided by the style from the first。 The marbled sole pleuronectes yokohamae with Octopus from Akashi and Chiba prefectures, clam、Are raised tender steamed clam broth alone。 The soup with a very refreshing aroma of olive oil pressed with orange has ♪ a gentle taste that permeates the stomach "Trebiano d'Abruzzo Damigiana 2013 Labasco" Italy ....
