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明るい外観
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オープンスペースの店内
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チー盛り
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鰹のサラダ
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鱸カルパッチョ
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白いかと玉ねぎのサラダ
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自家製イワシのオイルサディーン
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ほたるいかと菜の花の炒め物
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自家製ハム、パテ
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絶品の鯖と鰹の燻製
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トキシラズ燻製
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鮭の燻製
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ホワイトアスパラのソテー
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アナゴの燻製
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エリンギの炒め
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野菜煮込み
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牡蠣ときのこの炒め
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大山鳥レバー
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ピーマンともつの煮物
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アンチョビのパスタ
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ウニのパスタ、麺とソースのからみよし
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白魚とレタスノパスタ
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ペンネ、ゴルゴンゾーラ
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蛸のパスタ
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アンチョビ平パスタ
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鳥のグリル
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レンズ豆、豚グリル
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はちみつアイスクリーム
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パンナコッタ
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バースデーケーキ
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バースデーケーキ２
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デザート２種
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フルーツ
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デザートプリン
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オーダーのロールケーキ
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
ジリオとは百合の意味。女性シェフにちなんだ名前。シェフはイタリアのベネッチアで修行。パスタのソースの優しさと麺のからみの良さが絶品。前菜の小皿料理のいくつかも、もうまく持ち込んでいる。ここの店では、小皿のえりんぎの炒め、さばの燻製、自家製ハムなどつまみながらワインを飲むのが最高にいい気分になれる。ワインはやや濃厚なものが多く、ややまったりとしたものを選んでいる。パスタはあっさり目でやわらかめだが、ソースによく絡む。メインは季節により変わるが、かなりのボリュームがある。つまりこの店は何人かで行って料理をシェアしながらわいわいやると楽しい店で、一人で行くのははややつらい。シェフ一人がすべてをまかなう店なので、メニューがやや限定され混んでくると料理の出が遅くなるのは致し方ないか。多人数で前もってお願いするとローストビーフや魚の香草焼きなど裏メニューも作ってくれる。最晩年の畑中良輔先生にご紹介したら大変お気に召された。最近は小澤征爾先生も訪れるらしく隠れた名店になっている。客に媚びないややぶっきらぼうな対応もイタリアの店そのまま。女性が家庭で好きなゲストに料理をふるまうといった店なので、最初に冷たくあしらわれてもめげずに通って、とにかくシェフとフレンドリーになることがポイント。常連の客も最初は軽くあしらわれて怒ってから長年のファンになったもの多数。本当の彼女は女らしいとってもいい人である。あくまでもイタリアの店の基本に忠実なので、原則”おひや”はなし。ミネラルウォーターを注文してほしい。
2014年5月畑中先生の3回忌をかねて再訪、鮭のバイヤーのお客さんが来ると知ってかトキシラズの燻製を用意していてくれた。これが絶妙。うれしい心使いでありました。6人でワイン4本、たらふく食って1人10000円少しとCPも良い。
2015年６月再訪シェフの体調も徐々に戻りつつあり感覚はますますさえてきた。さらに料理がレベルアップしている。
都合によりしばらくは夜のみの営業。予約必須。
2016年6月、たくさんの客に愛されて日本一美味しいパスタを作ってくれたシェフが天国に召されジリオは幕を閉じます。ありがとうシェフ、安らかに。