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長年の生ハム探求から生まれた、特別感あふれるイタリア料理店。
前菜は、柔らかく甘みのある越前アオリイカと春野菜を、カシューナッツとバジル香るトラパネーゼソースで。三種盛り合わせは、炭火焼きホワイトアスパラ×熟成生ハム、キャビアのアスパラ、雲丹のブルスケッタと贅沢な構成。
フランス産ジャンボン・オーヴェルニュ21ヶ月熟成は、発酵バターをのせた焼き立てブリオッシュとともに。とろける生ハムとバター、サクっとしたブリオッシュの一体感が絶妙です。
イベリコ・ベジョータは36ヶ月と46ヶ月熟成の食べ比べが楽しめ、リコッタチーズや土佐メロン、揚げパンとの組み合わせも。
メインの東京ビーフ藁焼きは、しっとりとした肉質と甘みのある脂が印象的で、グリーンペッパーが程よいアクセント。
パスタは、タヤリン(イカ墨・生ホタルイカ・カラスミ)、タリアテッレ(江刺牛ボロネーゼ)、ピチ(アマトリチャーナ)の3種が選べ、少量ずつ全種オーダーも可能。
群馬産「はもんみなかみ」の生ハムは、炊き立て魚沼産コシヒカリの生ハム丼や、穴子フリットとずわい蟹餡掛けで提供。
デザートは金柑とロゼワインのグラニテや、ラム酒香る一品で締めくくり。
料理はどれも素材選びから丁寧で、季節感を大切にした構成。生ハム好きのみならず、幅広い層に薦めたい一軒です。