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2015年7月ティラミス
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2015年7月真鯛のロースト
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2015年7月カリフラワーとパンチェッタのクリームリゾット
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2015年7月ランチの前菜
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2015年6月のパッパルデッレのボロネーゼ
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2015年4月のランチのメイン。豚肉のロースト。
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2015年4月。奥様お手製のクッキー。
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2015年4月のパスタ。ホタルイカとソラマメ。
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2015年4月のランチの前菜。タケノコとベーコン。
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チョコレートケーキとティラミス
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豚肉のソテー 空豆と白胡瓜、キンカン、ルッコラと赤人参
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ホワイトアスパラとホタルイカのスパゲッティ
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沖縄豚のソテー サラダ仕立て
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絶品のニョッキ
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野菜のフリットとあさりのアボカドソース
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沖縄豚のソテー
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イカスミの手打ちパスタ
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野菜のフリット
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鰆のソテー
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菜の花とチキンとボッタルガのスパゲッティ
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前菜は自家製ソーセージ
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チョコレートケーキとティラミス
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プロカニコ
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牛肉のソテー
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菜の花とボッタルガのスパゲッティ
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白子のグラタン
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デザートはムース
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たしか鰆
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自家製手打ちパスタ
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2013年1月のランチの前菜
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カサゴの丸揚げ
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子イノシシとポルチーニとトリュフ
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エゾシカ
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白子のクロカンテ
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ピクルスの盛り合わせ
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ラムのソテー
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ボッタルガのスパゲッティ
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オリーブオイルのジェラートのカプレーゼ
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2012年8月のドルチェ
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ラムのグリル ジャスミンライスのサラダ添え
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ナスの手打ちパスタ
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フリット
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昼から白いワイン
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お任せランチコースの野菜スープ
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パッパルデッレ
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-
シックな外観
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通りかかる人はショップカードを持っていきます
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トリッパをカリカリに焼いたの。
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バーニャカウダ。揚げています
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バーニャカウダのソース。とても濃厚だけどスッキリ
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三元豚のグリル
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奥様オリジナルのバースデーデザート
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大分産岩ガキとトマト
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熊本産長茄子とチーズのオーブン焼き
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平貝と15種類の野菜のサラダ
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桃の冷製カッペリーニ
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-
ベイクドチーズケーキ
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-
シフォンケーキ
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-
フォカッチャと丸パン
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-
カンパチのカルパッチョ サラダ仕立て
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-
焼きサンマのサラダ仕立て
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-
鴨のロースト
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-
ポルチーニとパンチェッタのリゾット
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-
ティラミス
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-
パンナコッタ
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-
イカとドライトマトのにんにく炒め
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-
三元豚のグリル 黒トリュフとリンゴのソース
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-
モンテプルチアーノ"夢"
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-
カキとキノコのクリームリゾット
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-
栗のクレームブリュレ
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-
白子焼（中に入っています）
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-
バーニャカウダ（揚げた根菜入り）
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-
カッポナータ
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-
エゾシカのグリル
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-
エゾシカのグリルに付け合わせの唐辛子
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-
トリッパのトマト煮チーズ焼き
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-
カラスミとカブのスパゲッティ
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-
焼いた白子のサラダ仕立て
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-
カキのオレンジソース
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-
豚のグリル 焼きタマネギ 焼きたけのこ添え
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-
ニョッキ
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-
鮎のコンフィ スイカのスープに浮かべて
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-
有機野菜のロースト バーニャカウダソース
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-
牛ほほ肉のラグースパゲッティ たっぷりのサマートリュフ
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-
トウモロコシのジェラート 自家製スモークハム
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-
オマールエビの香草ロースト 十五穀米のリゾット添え
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-
イベリコ豚のグリル サラダ仕立て
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-
アメリカンチェリーのセミフレッド
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-
スズキとボッタルガのカルパッチョ
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-
鶏とゴボウのパテ
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-
鴨のロースト
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-
白トリュフのスパゲッティ
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-
梨のコンポート
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-
クレームブリュレ
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-
自家製スモークハムと梨のサラダ仕立て
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-
鴨のペーストとポルチーニのブルスケッタ
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-
ポルチーニのフリットと自家製ハム
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-
ポルチーニとパルメジャーノのクリームリゾット
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-
牛ほほ肉の赤ワイン煮込み
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-
トスカーナのサンジョベーゼ
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-
さつま芋の丸パンとフォカッチャ
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-
変わった野菜のバーニャカウダ
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-
羊のサルシッチャと下仁田ネギのアラビアータ
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-
鰆と筍のポアレ、バルサミコ
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-
フランス産の鴨のロースト
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-
ドルチェ盛り合わせ
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-
サラダ仕立ての前菜
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-
ジャガイモのココット焼き
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-
自家製ピクルス
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-
あさりのココット蒸し
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-
伊勢海老と野菜のグリル
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-
ニョッキのクリームソース
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-
鰆と新筍のバーニャカウダソース
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-
ドルチェ盛り合わせ
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-
ホワイトアスパラとグリーンアスパラと生ハム
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-
稚鮎と筍のフリット
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-
自家製ピクルス
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-
スパゲッティペスカトーレ ネロ
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-
2012年4月の自家製ピクルス
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-
桜鯛のカルパッチョ
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-
桜エビとソラマメのフリット
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-
カルボナーラ ロッサ
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-
沖縄豚のグリル
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-
ティラミス ほおずき添え
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-
フォカッチャとイカスミパン
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-
2012年5月の自家製ピクルス
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-
焼きナスの生ハムバルサミコ
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-
白アスパラのグリル
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-
イカスミのアランチーニ
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-
鴨のコンフィ
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-
2012年6月のバーニャカウダ
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-
スカンピと自家製ハムの前菜
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-
ハムとソーセージ
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-
料理名失念、不覚。
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-
サマートリュフのパッパルデッレ
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-
2012年7月のメニュー
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-
2012年7月の自家製ピクルス
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-
アオリイカの香草グリル ケッカソース
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-
トウモロコシとパルメジャーノチーズのフリット
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-
イサキ 丸ごと一本 香草ロースト
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渡り蟹とサルバチコのトマトリングイネ
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2012年7月のクレームブリュレ
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2012年7月のティラミス
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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
2010年6月
この５月末にオープンしたばかりの若い夫婦のお店。
テーブルは４名掛けが４つと２名掛けがひとつ、カウンターが６席。カウンターがあるので、大人のひとり飲みにも向いています。
桜井シェフは若いけれども腕はしっかり。仕事も丁寧です。
奥様はパティシエ。渾身のティラミスは本当に美味しいのでおすすめ。
赤ワインの品揃えはピエモンテ、シチリア、トスカーナ、サルディーニャと徹底してイタリアワインにこだわっていて、実に潔いと思います。（すみません、白ワインは未確認です）
駅からかなり遠く、ルート２４６を左折してからも暫く到着しないので、思わずＧＰＳで確認したほどです。
居抜きの物件らしく、以前も洋食だった模様。その頃のことを知っている方、どうかご投稿ください。
駒沢大学の近所と言っても、このあたりまで来ると学生の姿は少なくて、店内は静かな時間が流れます。
自宅まではタクシーですぐなので、ちょくちょく通うことにします。
ということで、ちょくちょく通っています。最近で一番美味しかったのは三元豚のグリル、黒トリュフとリンゴのソースです。このところ桜井シェフはフルーツの使い方が上手になっているようで、その前の桃のカッペリーニも定番と言えば定番ですが、やはり美味しかった。
平日の夜に利用したときは、入店時はノーゲストだったのに、帰る頃にはほぼ満席になっていました。
今後もシェフの料理の進化を楽しみに見守っていきたいと思います。
2011年6月
大震災の後、暫く訪問できなかったのですが、6月になってからようやく再訪できました。
コースがあります。
ウェルカムドリンク
鮎のコンフィすいかのスープに浮かべて
有機野菜のロースト バーニャカウダソース
牛ほほ肉のラグーパスタ たっぷりのサマートリュフ
トウモロコシのジェラート 自家製スモークハム
オマール海老の香草ロースト 十五穀米のリゾット添え
アメリカンチェリーのセミフレッド（ドルチェ）
以上でひとり5,000円は、出血大サービスと言っていいくらい、お得です。
2011年の3月に出産されたパティシエの奥様も夜は店に出ているそうです。
2012年3月
その後、ポルチーニずくしのメニューがあったりしたときや、夫婦だけの忘年会、京都からの大切なお客様を迎えての会食や、高校時代の友人との30年ぶりの会食など、大切な場面で利用しています。
料理に関しては日進月歩で進化しているので、私の批評は不要です。写真をご覧ください。
いつもは何かにつけて否定的な私ですが、ここに来ると肯定的な気持ちになれます。
料理は愛情、お店も愛情ですね。
2012年4月
広島から愛媛松山を旅行して、散々外食をした帰り、どうしてもここに寄りたくなりました。
新幹線のお弁当から始まって、広島焼き、スモークレストラン、寿司、フレンチ、和食膳、うどんと食べ続けていて、どれもそれなりに美味しかったのですが、最後はやっぱり知っている味と言いますか、安心できる味というものがありますよね。
羽田空港からこちらに直行して、ワインを１本飲んで、ホッとして帰りました。
前からいただきたかったカルボナーラロッサは、とても濃厚でいい出来栄えでした。
木曜日の夜でしたが、お客さんが次々に見えて、忙しそうでした。お店が流行るのは何よりです。
2012年5月6月7月
料理写真をアップしました。
2012年8月～12月
料理写真をアップしました。
2013年1月～5月
料理写真をアップしました。今年はランチで利用することが多くなりました。
2013年6月～2014年7月
料理写真をアップしました。ランチのスープはサラダ風のスープでしたが、今年からはクラムチャウダーやポタージュなど、バリエーションが豊富になりました。
2015年4月
久しぶりに写真をアップしました。日付も更新します。
平日の休日は、午前中に映画を見たり買い物をしたりして、そのあとランチをこちらでいただいて、午後は自宅周辺を散歩したり昼寝をしたりしてゆっくりするのが習慣になっています。
ランチの前菜はタケノコとパンチェッタ。タケノコはバルサミコをちょっとだけつけていただきます。しみじみ美味しい。パンチェッタの塩加減がアクセントになって、ワインが進んでしまいます。パスタはホタルイカとソラマメ。春ですね。春の味覚は苦味にあると思っています。ふきのとう、タラの芽、菜の花など、苦味と瑞々しさの両方を味わえる野菜や山菜が多く、この時期の健康はそれらの苦いものをいただくことで保たれる気がします。
新入社員にスーパーはなぜ入口に野菜と果物を並べているのかとよく聞きます。旬という考え方がわかっていれば、すぐに答えがわかるはずですね。季節を意識することで料理は一段と味わい深くなります。今日もご馳走様でした。