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スパゲッティ 茶豆のアーリオ・オーリオ1
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スパゲッティ 茶豆のアーリオ・オーリオ2
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スパゲッティ 茶豆のアーリオ・オーリオ3
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グリーン・オリーブのアンチョビ詰め
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北海道産時鮭(雌)のカルパッチョ、ハーブと共に1
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北海道産時鮭(雌)のカルパッチョ、ハーブと共に2
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北海道産時鮭(雌)のカルパッチョ、ハーブと共に3
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風の丘ズッキーニのフリタッータ アラビアータ・ソースとパルミジャーノ・チーズで1
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風の丘ズッキーニのフリタッータ アラビアータ・ソースとパルミジャーノ・チーズで2
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風の丘ズッキーニのフリタッータ アラビアータ・ソースとパルミジャーノ・チーズで3
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ッレ 和牛ととうもろこし(ゴールドラッシュ)のボロネーゼ1
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ッレ 和牛ととうもろこし(ゴールドラッシュ)のボロネーゼ2
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三重県松坂豚の炭火焼き アンチョビバター・ソース1
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三重県松坂豚の炭火焼き アンチョビバター・ソース2
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三重県松坂豚の炭火焼き アンチョビバター・ソース3
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ローズマリーとじゃがいものフォカッチャ
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白ワイン
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ラッテ・イン・ピエーディ(ミルクプリン)紅茶のキャラメルを敷いて、パッションフルーツ・ソースで1
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ラッテ・イン・ピエーディ(ミルクプリン)紅茶のキャラメルを敷いて、パッションフルーツ・ソースで2
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小菓子
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カプチーノ
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旬の茸のパルミジャーノ・リゾット、シイタケとエリンギ、タモギダケ、ハナビラダケ、野生種のエノキを使って1
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旬の茸のパルミジャーノ・リゾット、シイタケとエリンギ、タモギダケ、ハナビラダケ、野生種のエノキを使って2
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旬の茸のパルミジャーノ・リゾット、シイタケとエリンギ、タモギダケ、ハナビラダケ、野生種のエノキを使って3
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グリーンオリーブ
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群馬県産霜ふり白菜のローストのスープ、バゲットとフォンティナチーズと共に1
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群馬県産霜ふり白菜のローストのスープ、バゲットとフォンティナチーズと共に2
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香川県産牡蠣のアラビアータ、完熟トマトのソースで1
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香川県産牡蠣のアラビアータ、完熟トマトのソースで2
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香川県産牡蠣のアラビアータ、完熟トマトのソースで3
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三重県産松阪豚と静岡県産ミニ蕪の炭火焼き、黒胡椒とニンニクのソースで1
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三重県産松阪豚と静岡県産ミニ蕪の炭火焼き、黒胡椒とニンニクのソースで2
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三重県産松阪豚と静岡県産ミニ蕪の炭火焼き、黒胡椒とニンニクのソースで3
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パン1
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パン2
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静岡県産どんぐり農園の蜜柑のシロップ漬けとヨーグルトのジェラート、白ワインのジュレとミントのグラニテと共に1
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静岡県産どんぐり農園の蜜柑のシロップ漬けとヨーグルトのジェラート、白ワインのジュレとミントのグラニテと共に2
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Tacuboのティラミス アーモンドとエスプレッソのクッキーを砕いて、マスカルポーネのディップと共に
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小菓子:フランボワーズのマカロン、伊予柑のチョコレート・ピール、ローズマリーのクッキー1
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小菓子:フランボワーズのマカロン、伊予柑のチョコレート・ピール、ローズマリーのクッキー2
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カプチーノ
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シャラン産 鴨のグリル タモギダケと姫人参を添えて1
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シャラン産 鴨のグリル タモギダケと姫人参を添えて2
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シャラン産 鴨のグリル タモギダケと姫人参を添えて3
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シャラン産 鴨のグリル タモギダケと姫人参を添えて4
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シャラン産 鴨のグリル タモギダケと姫人参を添えて5
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ウエルカム・スプマンテ
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オリーブ アンチョビ、鷹の爪、ローズマリーで風味を付けて
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24ヶ月熟成のイタリア パルマ産生ハム 黒イチジクとリコッタチーズのムース1
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24ヶ月熟成のイタリア パルマ産生ハム 黒イチジクとリコッタチーズのムース2
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24ヶ月熟成のイタリア パルマ産生ハム 黒イチジクとリコッタチーズのムース3
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北海道産 真鱈白子と肉厚椎茸のセモリナ粉フリット 融点の低いラルドを合せて1
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北海道産 真鱈白子と肉厚椎茸のセモリナ粉フリット 融点の低いラルドを合せて2
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北海道産 真鱈白子と肉厚椎茸のセモリナ粉フリット 融点の低いラルドを合せて3
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北海道産 毛蟹と白菜のタリオリーニ サルデーニャ産 唐墨添え1
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北海道産 毛蟹と白菜のタリオリーニ サルデーニャ産 唐墨添え2
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-
素蜜柑のグラニテ1
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-
素蜜柑のグラニテ2
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シャラン産 鴨と下仁田葱のタリアテッレ1
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-
シャラン産 鴨と下仁田葱のタリアテッレ2
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セミフレッド 栗の蜂蜜と伊予柑のピールを練り込んで1
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-
セミフレッド 栗の蜂蜜と伊予柑のピールを練り込んで2
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-
プチフール1
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-
プチフール2
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オーストラリア産仔羊のローストＵＰ１
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オーストラリア産仔羊のローストＵＰ２
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-
オーストラリア産仔羊のロースト
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ピュアホワイトのポタージュと鴨のフォアグラのテリーヌＵＰ
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ピュアホワイトのポタージュと鴨のフォアグラのテリーヌ
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完熟トマトとブッラータ（クリームチーズ）のパスタＵＰ
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-
完熟トマトとブッラータ（クリームチーズ）のパスタ
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ウナギの白焼き 加賀太キュウリと
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ウナギの白焼き 加賀太キュウリとＵＰ１
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ウナギの白焼き 加賀太キュウリとＵＰ2
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カラスミと野生種エノキのトルフィエＵＰ
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カラスミと野生種エノキのトルフィエ
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ゴールデンスペシャル（グレープフルーツ）のグラニテ
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自家製フォカッチャ
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パープル（ぶどう）とバニラ グレープフルーツのジュレＵＰ１
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パープル（ぶどう）とバニラ グレープフルーツのジュレＵＰ２
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パープル（ぶどう）とバニラ グレープフルーツのジュレ
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フランボワーズのマカロンとプチフールＵＰ
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フランボワーズのマカロンとプチフール
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カプチーノ
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富山産シラスのスパゲッティ マリナ―ラソースＵＰ（11.4月）
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富山産シラスのスパゲッティ マリナ―ラソース（11.4月）
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長野産グリーンリーフのサラダＵＰ（11.4月）
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長野産グリーンリーフのサラダ（11.4月）
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釧路産桜マスのカルパッチョＵＰ（11.4月）
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釧路産桜マスのカルパッチョ（11.4月）
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穴子のフリット 炭焼きにした長茄子のたたきと（11.4月）
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穴子のフリット 炭焼きにした長茄子のたたきとＵＰ１（11.4月）
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穴子のフリット 炭焼きにした長茄子のたたきとＵＰ２（11.4月）
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穴子のフリット 炭焼きにした長茄子のたたきと 断面（11.4月）
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穴子のフリット 炭焼きにした長茄子のたたきとＵＰ３（11.4月）
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北海道産カスベと雪下キャベツのタリオリーニＵＰ（11.4月）
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北海道産カスベと雪下キャベツのタリオリーニ（11.4月）
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愛媛産伊予柑のグラニテ（11.4月）
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酵素ポークのオーブン焼きＵＰ１（11.4月）
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酵素ポークのオーブン焼きＵＰ２（11.4月）
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酵素ポークのオーブン焼きＵＰ３（11.4月）
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-
酵素ポークのオーブン焼き（11.4月）
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自家製パン（11.4月）
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自家製フランボワーズのマカロン（11.4月）
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自家製フランボワーズのマカロンＵＰ（11.4月）
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自家製フランボワーズのマカロン断面（11.4月）
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愛媛産レインボーキウイ、牛乳プリン、ヨーグルトのソルベＵＰ１（11.4月）
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-
愛媛産レインボーキウイ、牛乳プリン、ヨーグルトのソルベＵＰ２（11.4月）
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愛媛産レインボーキウイ、牛乳プリン、ヨーグルトのソルベ（11.4月）
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プチフール（11.4月）
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プチフールとコーヒー（11.4月）
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仔羊の炭火焼きＵＰ（11.1月）
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仔羊の炭火焼きＵＰ（11.1月）
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-
仔羊の炭火焼き（11.1月）
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寒鰤のカルパッチョＵＰ（11.1月）
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-
寒鰤のカルパッチョ（11.1月）
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-
蝦夷鹿のロースト 生エノキ添えＵＰ（11.1月）
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-
蝦夷鹿のロースト 生エノキ添え（11.1月）
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-
カスベと寒キャベツ、カラスミのタリオリーニＵＰ（11.1月）
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-
カスベと寒キャベツ、カラスミのタリオリーニ（11.1月）
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仔羊のトマト煮込みと新玉葱のスパゲッティＵＰ（11.1月）
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仔羊のトマト煮込みと新玉葱のスパゲッティ（11.1月）
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愛媛みかんのグラニテ（11.1月）
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自家製パンとオリーブオイル（11.1月）
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-
自家製パン（11.1月）
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自家製パン断面（11.1月）
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コーヒー風味のチュイルＵＰ（11.1月）
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濃厚クリーミーティラミスＵＰ（11.1月）
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-
濃厚クリーミーティラミス コーヒー風味のチュイル添え（11.1月）
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マカロンとビスコッティ（11.1月）
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-
葉巻きケース（11.1月）
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葉巻きケースの中のグラッパ風味のチョコ（11.1月）
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-
グラッパ風味のチョコＵＰ（11.1月）
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-
フレッシュハーブティー（11.1月）
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-
フレッシュハーブティーＵＰ（11.1月）
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-
これからの料理の素晴らしさを予感させるプレゼンテーション（11.1月）
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ホワイトベースの美しい店内
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陽光が差し込む、ホワイトベースの美しい店内
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-
デキャンタージュされたワインの情景♪
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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
再 訪(13.7月)
やはりここの料理の透明感って独特！
そう思う (* ﾟーﾟ)
◆今回のお品書き
お任せコース 4800円
グリーン・オリーブのアンチョビ詰め
北海道産時鮭(雌)のカルパッチョ、ハーブと共に ○
風の丘ズッキーニのフリタッータ
アラビアータ・ソースとパルミジャーノ・チーズで
スパゲッティ 茶豆のアーリオ・オーリオ ○
タリアテッレ 和牛ととうもろこし(ゴールドラッシュ)のボロネーゼ ○
三重県松坂豚の炭火焼き アンチョビバター・ソース
ローズマリーとじゃがいものフォカッチャ
ラッテ・イン・ピエーディ(ミルクプリン)紅茶のキャラメルを敷いて、
パッションフルーツ・ソースで
小菓子
カプチーノ
＋プロセッコ1杯、白ワイン1杯
（昼）6900円／人
再 訪(12.12月)
1年ぶりの再訪。
溜め息の出る美しさ、透明で端正な美味、口福の午餐 (☼´x｀)☼ ♪
◆今回のお品書き
お任せ4800円コース
グリーンオリーブ
群馬県産霜ふり白菜のローストのスープ、バゲットとフォンティナチーズと共に ○
香川県産牡蠣のアラビアータ、完熟トマトのソースで
旬の茸のパルミジャーノ・リゾット、シイタケとエリンギ、タモギダケ、
ハナビラダケ、野生種のエノキを使って ◎
三重県産松阪豚と静岡県産ミニ蕪の炭火焼き、黒胡椒とニンニクのソースで ○
パン
静岡県産どんぐり農園の蜜柑のシロップ漬けとヨーグルトのジェラート、
白ワインのジュレとミントのグラニテと共に ○
Tacuboのティラミス アーモンドとエスプレッソのクッキーを砕いて、
マスカルポーネのディップと共に
小菓子:フランボワーズのマカロン、伊予柑のチョコレート・ピール、
ローズマリーのクッキー ○
カプチーノ
＋スプマンテ1杯、赤ワイン1本(を5人で)
（昼）8400円／人
再 訪(11.11月) ～今年出逢った最高の美味！！～
4ヶ月ぶりの再訪。
シャープに決まった恐ろしく美味しいパスタに、これぞ真打ち！と唸り、
メインの鴨を一口、言葉を喪った‥
何と云う味か！！
かつて食べた事のない鴨の肉の火入れと絶味！
あえて云おう、
今年出逢った最高の美味がココに o(T◇T)o♪
◆今回のお品書き
・オリーブ アンチョビ、鷹の爪、ローズマリーで風味を付けて
・24ヶ月熟成のイタリア パルマ産生ハム
黒イチジクとリコッタチーズのムース
・北海道産 真鱈白子と肉厚椎茸のセモリナ粉フリット
融点の低いラルドを合せて 〇
・北海道産 毛蟹と白菜いみのタリオリーニ
サルデーニャ産 唐墨添え ◎
・シャラン産 鴨と下仁田葱のタリアテッレ 〇
＊パスタは2品をシェアで
・素蜜柑のグラニテ
・シャラン産 鴨のグリル タモギダケと姫人参を添えて ◎
・バゲット
・セミフレッド 栗の蜂蜜と伊予柑のピールを練り込んで 〇
・プチフール
・コーヒー
＋ウエルカム・スプマンテ1杯、赤ワイン1杯
（昼）8300円／人
再 訪(11.7月)
季語のある見目麗しい口福料理、
リピートもまた楽し (*＾▽＾*)♪
◆今回のお品書き
5500円コース
＊2種のパスタにメインが付くコース
・冷たい前菜
群馬県産ピュアホワイト(とうもろこし)のポタージュと
鴨のフォアグラのテリーヌ 〇
・温かい前菜
浜名湖産ウナギの白焼き
加賀太胡キュウリ ライムと山椒の香り付け 〇
・シンプルパスタ
完熟トマトとプーリア産ブッラータ(クリームチーズ)のパスタ 〇
・手打ちパスタ
サルデーニャ産カラスミと野性種エノキのトルフィエ 〇
・口直し
静岡県産ゴールデンスペシャル(グレープフルーツ)のグラニテ
・メインディッシュ
オーストラリア産仔羊のローストと夏野菜 ◎
・パン
ジャガイモとローズマリーを練り込んだ自家製フォカッチャ
・デザート
長野パープル（ぶどう）とバニラ
グレープフルーツのジュレ
・プティフール
フランボワーズのマカロン他
・オーガニックコーヒー
＋ビール1杯、ワイン1杯
（夜）7800円／人
再 訪(11.4月)
今回も、完成度が高く見目麗しい口福料理に、
ただ感嘆。。。d(￣(ｴ)￣d)！
◆今回のお品書き
Ariaコース5000円
・長野産グリーンリーフのサラダ
・釧路産桜マスのカルパッチョ 〇
・穴子のフリット 炭焼きにした長茄子と 〇
・富山産シラスのスパゲッティ マリナーラソース ◎
・北海道産カスべと雪下キャベツのタリオリーニ ◎
・愛媛産伊予柑のグラニテ
・酵素ポークのオーブン焼き 〇
・自家製パン
・自家製フランボワーズのマカロン
・愛媛産のレインボーキウイ、牛乳プリン、
ヨーグルトのソルベ 〇
・コーヒー
＋ビール1杯、白ワイン1本(を2人で)
（昼）8000円／人
(11.1月) 〜まさに真打ち！仔羊の炭火焼きの潔さ〜
◆出色の一皿
仔羊の炭火焼き スパイシーなパプリカのソース
ＴＯＫＹＯイタリアン的な、
工夫が凝らされた、色とりどりの美しい
お皿の数々を経てのメインは、
ごくシンプルな骨付きの仔羊の炭火焼き。
瑞々しくしっかりした肉は、
頬ずりしてみたくなるような
優しさをも併せ持つ、
仔羊ならではの、力強く、繊細な味わい。
同じくグリルされた野菜に、
穏やかな風味のパプリカのソースのアクセント。
素材に最小限の手を加えて、
一番美味しいタイミングで完成させた、
真打ちたるメインv(‾ー‾)v
◆今回のお品書き
Ariaコース5000円
・寒鰤のカルパッチョ 〇
・蝦夷鹿内モモ肉のロースト 生エノキ添え ◎
・北海道産カスべと寒キャベツ、カラスミのタリオリーニ ◎
・仔羊のトマト煮込みと愛媛産新玉葱のスパゲッティ
ペコリーノチーズ風味 〇
・愛媛みかんのグラニテ
・仔羊の炭火焼き スパイシーなパプリカのソース ◎
・天然酵母パン 〇
・Aria風濃厚クリーミーティラミス
コーヒー風味のチュイル添え 〇
・プチフール マカロンとビスコッティ
・グラッパを練り込んだチョコレート
葉巻ケースより(笑) 〇
・大西ハーブ農園のフレッシュハーブティー 〇
＋ビール1杯、赤ワイン1本(を2人で)
（昼） 7800円／人
◆ココの楽しみ方
＜注 文＞
コースは3500円からあるも、
メイン無しのパスタ主体の構成。
ふらふらと、メイン有りの5000円コースに（笑）
プリフィクス形式で、
パスタとメイン、ドルチェを選ぶ。
パスタは２人なら２種を食すのも可。
きちんと取り分けて、供してくれる。
前菜2種とアフターのドリンクの
ハーブティーはお決まり。
＜雰囲気＞
元広尾の『リストランティーノ バルーカ』の
オーナーシェフ、田窪氏のイタリアンの新店。
真新しいビルの4F、
陽射しがさんさんと射し込む、
ホワイトベースのおしゃれ空間が広がる。
接客も付かず離れずのプロの接客。
的確な料理の説明も楽しい♪
4000円ほどのカジュアルワインなのに、
丁寧にデキャンタージュ、これも好感度大！
料理も素敵だが、
トータルに完成されているレストラン(*＾＾*)
◆情報出典
『ゲーテ』10.10月号評判のNEWレストラン特集
ご馳走さまでした〜