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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
“薪窯で焼き上げる”というコンセプトの通り、すべての料理に奥深い香ばしさと繊細な手仕事が感じられました️
コースのスタートは、アンチョビ入りのグリーンオリーブ。
スペイン産アンチョビを詰めてハーブと唐辛子でマリネされた逸品で、食欲を一気に引き立てるスターター
次は、青森県産いくらのブルスケッタ。
海苔を練りこんだバゲットに燻製サワークリームと発酵バター、
そしてシラスとフレッシュバジルの層に、マリネしたいくらをたっぷり！
最後にレモンを絞ることで、香りの爆発が起きるまさに“芸術的な前菜”✨
続いては三陸産の真牡蠣香草バター焼き。
薪窯で焼き上げた牡蠣は、スモーキーな香りとバターのコクが絶妙。
発酵玉ねぎのペーストの甘みが全体をまろやかに包み込み、レモンの酸味でキュッと締まるバランスが秀逸でした
北海道の王様しいたけのベニエは、見た目も味も感動レベル！
ベニエ生地の中に閉じ込められた肉厚しいたけのジューシーさ、
キノコのペーストソースとイチジクのジャム、ミモレットチーズ、黒トリュフ…
口の中がまるで“森のごちそう”
そしてお楽しみのメイン、鳥取県黒毛和牛オレイン55ランプの薪焼き
薪窯の遠赤外線でしっとりと火が入り、旨みがぎゅっと凝縮。
マルドンの塩や黒にんにくペーストで旨味が一層引き立ちます。
〆の牛タンカレーは、FORNO流の革新的な逸品
牛タンの柔らかさ、サフラン香る焼きリゾットとの相性は最高！
そしてデザートの「さつまいものモンブランとほうじ茶ジェラート」は、
甘すぎず、最後まで上品な余韻を残してくれました
料理だけでなく、照明や香り、サーブまで完璧。
「五感で味わうイタリアン」と呼ぶにふさわしい体験でした✨
— English Version —
I visited **FORNO**, a refined Italian restaurant in Omotesando known for its wood-fired cuisine.
Each dish was a masterpiece — elegant, aromatic, and beautifully balanced.
Highlights included the **green olives stuffed with anchovies**, the **Aomori salmon roe bruschetta with smoked sour cream and lemon**, and the **Sanriku oyster baked in herb butter** — smoky, buttery, and unforgettable.
The **King Shiitake fritter** from Hokkaido was an artistic dish combining earthy mushroom flavors with fig jam, aged cheese, and black truffle.
For the main, the **Tottori Wagyu rump steak** was tender, juicy, and perfectly charred over wood fire.
To finish, the **beef tongue curry with saffron risotto** was rich and satisfying, followed by the elegant **sweet potato Mont Blanc with roasted green tea gelato** — the perfect finale.
A true sensory dining experience — taste, aroma, and atmosphere all in harmony.
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#FORNO #表参道グルメ #イタリアンディナー #薪窯料理 #黒毛和牛 #モンブラン #牛タンカレー #美食体験 #デートディナー #食べログ高評価
#OmotesandoFood #ItalianFineDining #WoodFiredCuisine #WagyuBeef #TokyoEats #GourmetExperience #TruffleLovers #TokyoRestaurant #WineAndDine #HiddenGemTokyo
FORNO（フォルノ）
営業時間：17:30〜23:00