えこだねこさんが投稿したセルサルサーレ（東京/恵比寿）の口コミ詳細 [食べログ]

この口コミは、えこだねこさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

セルサルサーレ代官山、恵比寿、中目黒/イタリアン、創作料理、日本料理

22回

夜の点数：4.2
- ￥10,000～￥14,999 / 1人
- 料理・味 4.2
  
  |サービス 4.2
  
  |雰囲気 3.8
  
  |CP 3.8
  
  |酒・ドリンク 3.8
昼の点数：3.8
- ～￥999 / 1人
- 料理・味 3.8
  
  |サービス -
  
  |雰囲気 -
  
  |CP 4.2
  
  |酒・ドリンク -

22回目

2025/05 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ【東京・恵比寿】～自由度ましましのモダン・イタリアン～

再訪(25.5月）

　3ヶ月ぶりの再訪。

今回のハイライトは

フグ白子とうるいのタリオリーニカラスミとパン粉と

紀州和華牛のサーロインの炭火焼き。

◆今回のお品書き

天然真鯛のカッペリーニ

サワードゥブレッドサラダ牛蒡と味醂粕

ビーツと苺の冷製スープ生姜の泡サマートリュフ

泉州きくな（春菊）とツブ貝とピスタチオとキウイのシーザー・サラダ風

筍とパルミジャーノチーズのリゾット山椒の香り

のど黒の炭火焼きキャビアシチリアレモンとオリーブオイル

一週間熟成のハタスナップエンドウ・ベルガモットアボカド

フグ白子とうるいのタリオリーニカラスミとパン粉

フォアグラのブリュレ・エスプレッソブレッド

紀州和華牛のサーロインの炭火焼き新玉葱のフリット
　　　ゴルゴンゾーラと日本酒と新玉葱のソース

発酵金柑ココナッツのジェラートシチリア産オリーブオイル

塩キャラメルのフィナンシェ

+グラス・ペアリング

（夜）20300円／人

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフによるイタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いが絶妙な料理が頂ける。

　現在、食べログのイタリアンの百名店に当たる。

＜注　文＞

　お任せコース 12品 11000円一本。

ドリンクは瓶ビール1000円、ワインのグラス1000円より。

グラス・ペアリング6杯7500円など。

ちなみにノンアルコールペアリングは3杯3500円。

　別途サービス料10％が加算される。

＜雰囲気＞

　クリーンで落ち着いたトラットリア。

サービスも明るく丁寧。

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2025/05/12 更新

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21回目

2025/02 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ【東京・恵比寿】～自由度ましましのモダン・イタリアン～

再訪(25.2月）

　1ヶ月ほどでの再訪。

今回のハイライトは

菊芋・ブラータ・トリュフと

生のアオリイカ・自家製からすみのペペロンチーノ。

◆今回のお品書き

天然真鯛のカッペリーニ

サワードゥブレッド・牛蒡・味醂粕・生ハム

菊芋・ブラータ・トリュフ

ハタのロースト・すじ青のり・ミント・セリの新芽

八幡平マッシュルームのロワイヤル・銀杏・グラナパダーノチーズ

生のアオリイカ・自家製からすみのペペロンチーノ

筍・パルメジャーノのリゾット

鴨・ビーツ・タルティーボ・苺のサラダ

フォアグラのブリュレ・エスプレッソブレッド

和歌山県熊野牛のロースト・安比舞茸

麹のチョコレート・麹のリオレ

塩キャラメルのフィナンシェ

+グラス・ペアリング

（夜）16500円／人

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフによるイタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いが絶妙な料理が頂ける。

＜注　文＞

　お任せコース 12品 11000円一本。

ドリンクは瓶ビール1000円、ワインのグラス1000円より、

グラス・ペアリング6杯7500円など。

ちなみにノンアルコールペアリングは3杯3500円。

　別途サービス料10％が加算される。

＜雰囲気＞

　クリーンで落ち着いたトラットリア。

サービスも明るく丁寧。

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2025/03/01 更新

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20回目

2025/01 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ【東京・恵比寿】～自由度ましましのモダン・イタリアン～

再訪(25.1月）

　5ヶ月ぶりの再訪。

今回のハイライトは

サワードゥブレッド・味醂かす・生ハムと

紀州和華牛のサーロイン・安比舞茸・対馬の塩。

◆今回のお品書き

天然真鯛のカッペリーニ

サワードゥブレッド・サラダ牛蒡・味醂粕・生ハム

菊芋・ブラータ・トリュフ

八幡平マッシュルームのロワイヤル・銀杏・グラナパダーノチーズ

セイコガニのリゾット・オリーブの泡・ベルガモットの葉

里芋と蛸の炭火焼きのグラタン仕立て・クエのスープドポワソン

ハタ・大根・柚子・カラスミ

スルメイカのラグー・スパイスのパン粉をまぶしたパスタ・
　　　セロリ・ウイキョウ・ライムの皮

フォアグラのブリュレ・エスプレッソブレッド

紀州和華牛のサーロイン・安比舞茸・対馬の塩

麹のチョコレート・麹のリオレ

塩キャラメルのフィナンシェ

+グラス・ペアリング

（夜）16500円／人

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフによるイタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いが絶妙な料理が頂ける。

＜注　文＞

　お任せコース 12品 11000円一本。

別途サービス料10％が加算される。

＜雰囲気＞

　クリーンで落ち着いたトラットリア。

サービスも明るく丁寧。

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2025/01/14 更新

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19回目

2024/08 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ【東京・恵比寿】～自由度ましましのモダン・イタリアン～

再訪(24.8月）

　3ヶ月ぶりの再訪。

今回のハイライトは

サワードゥブレッド・味醂かす・生ハムと

アワビ・じゃがいも（シャドークイーン）・からすみのスパゲッティーニ。

◆今回のお品書き

天然真鯛のカッペリーニ

サワードゥブレッド・味醂粕・生ハム

ビーツ・いちご・生姜の冷製スープ

玉ねぎソーダ

鮎のフリット・春菊・ライム

イサキの昆布〆・柚子胡椒・マリーゴールド

発酵シラス・ナス・ヒジキのスパゲティ

白甘鯛・モロヘイヤ・パイナップルビネガー

メロン・枝豆のスープ

アワビ・じゃがいも（シャドークイーン）・からすみのスパゲッティーニ

フォアグラのブリュレ・エスプレッソブレッド

とうもろこしのカフェラテ

桃・生ハム・ラベンダーのカッペリーニ

和牛ランプのローストパルミジャーノチーズサマートリュフ

岐阜県産ハチミツとヘーゼルナッツ、クルミ、アーモンドのアイス・キャンディー

フィナンシェ

+グラス・ペアリング

（夜）16500円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフによるイタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いが絶妙な料理が頂ける。

＜注　文＞  　

　お任せコース 12品 10000円一本。

別途サービス料10％が加算される。

＜雰囲気＞ 

　クリーンで落ち着いたトラットリア。 

サービスも明るく丁寧。

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2024/08/17 更新

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18回目

2024/05 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ【東京・恵比寿】～自由度ましましのモダン・イタリアン～

再訪(24.5月）

　半年ぶりの再訪。

今回のハイライトは

サワードゥブレッド・味醂かす・生ハムと

アワビ・からすみのスパゲッティーニ。

◆今回のお品書き

天然真鯛のカッペリーニ

つぶ貝・山菜・新玉葱豆腐

玉ねぎソーダ

サワードゥブレッド・味醂かす・生ハム

ビーツ・いちご・生姜の冷製スープ

ハタ・ウイキョウ・パイナップル・キャビア

イサキの昆布〆・柚子胡椒・マリーゴールド

サフランのニョケッティ・蛸・島らっきょう

姫竹・山椒・パルメザンチーズ

トマトのお茶

アワビ・からすみのスパゲッティーニ

フォアグラのブリュレ・エスプレッソブレッド

奈良・五條のばあく豚の肩ロース・米麴・ゴルゴンゾーラ・ズッキーニ

伊産ハチミツとナッツのアイスキャンディー

フィナンシェ

+グラス・ペアリング

（夜）16500円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフによるイタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いが絶妙な料理が頂ける。

＜注　文＞  　

　お任せコース 12品 10000円一本。

別途サービス料10％が加算される。

＜雰囲気＞  

　クリーンで落ち着いたトラットリア。 

サービスも明るく丁寧。

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2024/05/27 更新

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17回目

2023/11 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ【東京・恵比寿】～自由度ましましのモダン・イタリアン～

再訪(23.11月）

　  変わらぬいつもの感動は

牡蠣オカワカメもずく海ぶどう牡蠣とシャンパーニュのスープと

フォアグラのブリュレ・エスプレッソ・ブレッドの二皿で、

今回のハイライトは鮑のパスタカラスミがけ。   

◆今回のお品書き

天然真鯛のカッペリーニ

焼き栗のポタージュ

サワードゥブレッド味醂かす生ハム

鮪根セロリ柚子

牡蠣オカワカメもずく海ぶどう牡蠣とシャンパーニュのスープ

鮑のパスタカラスミがけ

サワラ洋梨のブールブラン・ソース

八重山牛テールニョケッティカルヴァドスグリュイエル・チーズ

紅ズワイガニのペペロンチーノ春菊フィンガーライム

フォアグラのブリュレ・エスプレッソ・ブレッド

和歌山県産猪の炭火焼き香茸のソース黒トリュフ白トリュフ

黒イチジクのジェラートブッラータ・チーズ

フィナンシェ塩

 +グラス・ペアリング

（夜）16500円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いが絶妙な料理が頂ける。 

　現在、食べログのイタリアンの百名店に当たる。

＜注　文＞ 

 　お任せコース 10000円一本。

別途サービス料10％が加算される。

＜雰囲気＞

  気軽でクリーンなトラットリア。 

サービスも明るく丁寧。

天然真鯛のカッペリーニ

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天然真鯛のカッペリーニ

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焼き栗のポタージュ

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サワードゥブレッド味醂かす生ハム

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サワードゥブレッド味醂かす生ハム

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鮪根セロリ柚子

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鮪根セロリ柚子

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牡蠣オカワカメもずく海ぶどう牡蠣とシャンパーニュのスープ

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牡蠣オカワカメもずく海ぶどう牡蠣とシャンパーニュのスープ

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鮑のパスタカラスミがけ

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鮑のパスタカラスミがけ

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サワラ洋梨のブールブラン・ソース

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サワラ洋梨のブールブラン・ソース

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八重山牛テールニョケッティカルヴァドスグリュイエル・チーズ

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八重山牛テールニョケッティカルヴァドスグリュイエル・チーズ

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紅ズワイガニのペペロンチーノ春菊フィンガーライム

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紅ズワイガニのペペロンチーノ春菊フィンガーライム

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フォアグラのブリュレ・エスプレッソ・ブレッド

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フォアグラのブリュレ・エスプレッソ・ブレッド

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フォアグラのブリュレ・エスプレッソ・ブレッド

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和歌山県産猪の炭火焼き香茸のソース黒トリュフ白トリュフ

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和歌山県産猪の炭火焼き香茸のソース黒トリュフ白トリュフ

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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黒イチジクのジェラートブッラータ・チーズ

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フィナンシェ塩

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ウッディでコンフォートなトラットリア

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ウッディでコンフォートなトラットリア

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2023/11/27 更新

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16回目

2023/09 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ【東京・恵比寿】～自由度ましましのモダン・イタリアン～

再訪(23.9月）

　ふと思い立っての再訪。

変わらぬいつもの感動は

サワードゥプレッドみりんかす生ハムと

フォアグラのブリュレ・エスプレッソ・ブレッドの二皿で、

今回の旬のハイライトは

金目鯛セロリの新芽桃のブールブラン・ソース。

◆今回のお品書き

天然真鯛のカッペリーニ

サワードゥプレッド枝豆みりんかす短角牛の生ハム

焼きとうもろこしの冷製ポタージュサマー・トリュフ

いくらコンソメイタリア米のロワイヤル

イサキと柚子胡椒グレープフルーツのジュレマリーゴールドの葉

牡蠣とシャンパンのソースオカワカメもずく海ぶどう

金目鯛セロリの新芽桃のブールブラン・ソース

蛸と島らっきょうのアラビアータ

フォアグラのブリュレ・エスプレッソ・ブレッド

滋賀県産げんさん豚の肩ロースの炭火焼きパイナップル

季節のデザート：コーヒーを使ったわらび餅
　　　ホワイトチョコレートと豆腐のムース黒蜜とバルサミコのソース

焼き立てのトンカ豆と塩キャラメルのフィナンシェ

フレッシュのハーブ・ティー

+ビール1杯

（夜）12000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方 

＜プロフ＞

  　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

  　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。  

店名通り、塩使いが絶妙な料理が頂ける。

　現在、食べログのイタリアンの百名店に当たる。 

＜注　文＞

  　お任せコース10000円一本。

別途サービス料10％が加算される。

＜雰囲気＞

  　気軽でクリーンなトラットリア。

サービスも明るく丁寧。

天然真鯛のカッペリーニ

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天然真鯛のカッペリーニ

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サワードゥプレッド枝豆みりんかす短角牛の生ハム

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サワードゥプレッド枝豆みりんかす短角牛の生ハム

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焼きとうもろこしの冷製ポタージュサマー・トリュフ

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いくらコンソメイタリア米のロワイヤル

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いくらコンソメイタリア米のロワイヤル

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イサキと柚子胡椒グレープフルーツのジュレマリーゴールドの葉

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イサキと柚子胡椒グレープフルーツのジュレマリーゴールドの葉

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牡蠣とシャンパンのソースオカワカメもずく海ぶどう

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牡蠣とシャンパンのソースオカワカメもずく海ぶどう

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牡蠣とシャンパンのソースオカワカメもずく海ぶどう

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金目鯛セロリの新芽桃のブールブラン・ソース

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金目鯛セロリの新芽桃のブールブラン・ソース

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蛸と島らっきょうのアラビアータ

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蛸と島らっきょうのアラビアータ

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フォアグラのブリュレ・エスプレッソ・ブレッド

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フォアグラのブリュレ・エスプレッソ・ブレッド

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滋賀県産げんさん豚の肩ロースの炭火焼きパイナップル

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滋賀県産げんさん豚の肩ロースの炭火焼きパイナップル

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季節のデザート：コーヒーを使ったわらび餅ホワイトチョコレートと豆腐のムース黒蜜とバルサミコのソース

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季節のデザート：コーヒーを使ったわらび餅ホワイトチョコレートと豆腐のムース黒蜜とバルサミコのソース

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焼き立てのトンカ豆と塩キャラメルのフィナンシェ

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焼き立てのトンカ豆と塩キャラメルのフィナンシェ

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フレッシュのハーブ・ティー

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フレッシュのハーブ・ティー

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気軽でクリーンなトラットリア

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2023/09/13 更新

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15回目

2022/12 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ【東京・恵比寿】～自由度ましましのモダン・イタリアン～

再訪(22.12月）

　約１年ぶりの再訪。

濱口シェフのカウンター前はいつも楽しい。

　天然真鯛の冷製カッペリーニやサラダゴボウのサワード・ブレッド、

フォアグラのブリュレとエスプレッソの食パンなど定番が間違いない味で、

コース全体もブレの無い素晴らしいテンション！

　今回のハイライトは

映えは弱いけれどパンチのある旨さの

菊芋とブッラータ・チーズのスープ黒トリュフ。

◆今回のお品書き

天然真鯛の冷製カッペリーニ

温かい玉ねぎのプリンアオリイカと

温かい海のサラダ：もずくと海ぶどう牡蠣のクリーム・スープ

サラダゴボウのサワード・ブレッド
　　　味醂粕のバター生ハムのオープン・サンド

白子のムニエル生姜とバルサミコのソース

カンパチのカルパッチョ根セロリと柚子

セイコガニのリゾット生姜の泡

甘鯛の松笠焼き塩ベルガモットトマトのソース

穴子の天ぷら穴子の骨の出汁とマデラ酒と
　　　バルサミコとしじみと赤ワインのソース

シャインマスカットのガスパチョ

菊芋とブッラータ・チーズのスープ黒トリュフ

あんこうのどぶ汁と赤ワイン煮込みのパスタ
　　　カラスミと削りレモン

フォアグラのブリュレとエスプレッソの食パン

和歌山の熊野牛のイチボのロースト
　　　ビーツとフランボワーズとバターのソース
　　　黒ニンニクのソースリコッタ・チーズ

焼き栗のジェラートチーズケーキ

焼きたてのフィナンシェ

ハーブ・ティー

＋アルコール・ペアリング

（夜）18000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いが絶妙な料理が頂ける。

＜注　文＞

　お任せコース11000円とアルコール・ペアリングで7000円。

ちなみにアルコール・ペアリングは5000円。

＜雰囲気＞

　気軽ながらクリーンなトラットリアの雰囲気。

サービスも明るく丁寧。

天然真鯛の冷製カッペリーニ

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天然真鯛の冷製カッペリーニ

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温かい玉ねぎのプリンアオリイカと

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温かい玉ねぎのプリンアオリイカと

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温かい海のサラダ：もずくと海ぶどう牡蠣のクリーム・スープ

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温かい海のサラダ：もずくと海ぶどう牡蠣のクリーム・スープ

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サラダゴボウのサワード・ブレッド味醂粕のバター生ハムのオープン・サンド

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サラダゴボウのサワード・ブレッド味醂粕のバター生ハムのオープン・サンド

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白子のムニエル生姜とバルサミコのソース

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白子のムニエル生姜とバルサミコのソース

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カンパチのカルパッチョ根セロリと柚子

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セイコガニのリゾット生姜の泡

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セイコガニのリゾット生姜の泡

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甘鯛の松笠焼き塩ベルガモットトマトのソース

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甘鯛の松笠焼き塩ベルガモットトマトのソース

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穴子の天ぷら穴子の骨の出汁とマデラ酒とバルサミコとしじみと赤ワインのソース

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穴子の天ぷら穴子の骨の出汁とマデラ酒とバルサミコとしじみと赤ワインのソース

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シャインマスカットのガスパチョ

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菊芋とブッラータ・チーズのスープ黒トリュフ

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あんこうのどぶ汁と赤ワイン煮込みのパスタカラスミと削りレモン

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あんこうのどぶ汁と赤ワイン煮込みのパスタカラスミと削りレモン

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和歌山の熊野牛のイチボのローストビーツとフランボワーズとバターのソース黒ニンニクのソースリコッタ・チーズ

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和歌山の熊野牛のイチボのローストビーツとフランボワーズとバターのソース黒ニンニクのソースリコッタ・チーズ

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和歌山の熊野牛のイチボのローストビーツとフランボワーズとバターのソース黒ニンニクのソースリコッタ・チーズ

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アルコール・ペアリング

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アルコール・ペアリング

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アルコール・ペアリング

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アルコール・ペアリング

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アルコール・ペアリング

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アルコール・ペアリング

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焼き栗のジェラートチーズケーキ

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焼き栗のジェラートチーズケーキ

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焼きたてのフィナンシェ

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焼きたてのフィナンシェ

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クリスマス感漂う外観

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クリスマス感漂う外観

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2022/12/29 更新

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14回目

2021/10 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ@恵比寿～自由度ましましのモダン・イタリアン～

再訪(21.10月)

　お酒が再開したので、待望の再訪。

定番の天然真鯛の冷製カッペリーニや

フォアグラのブリュレとエスプレッソの食パンはもちろん、

定番化しつつ有るブラックオリーブのクレープに包んだスミイカ燻製バターや

サワード・ブレッド味醂粕のバターブレザオラのオープン・サンドも

盤石の美味！

　今回のハイライトは

ユニークだが、そりゃ美味しいよね！と誰もが思う

トリュフのうどんカルボナーラ。

◆今回のお品書き

天然真鯛の冷製カッペリーニ

炭火焼きとうもろこしのすり流し

ブラックオリーブのクレープに包んだスミイカ燻製バター

サラダゴボウのサワード・ブレッド味醂粕のバター
　　　ブレザオラのオープン・サンド

中トロと長芋子持ち昆布のタルタル根パセリのソースカラスミがけ

のどぐろかたばみかぼちゃの西京味噌風のソース柚子の香り

赤貝と万願寺唐辛子蓮根のサラダ

イクラと銀杏キャビアのリゾット

秋刀魚のパスタローストした松茸をのせて

牡丹海老白茄子リンゴ（ブラムリーアップル）のソース

フォアグラのブリュレとエスプレッソの食パン

近江鴨のロースト葡萄（クイーンニーナ）のソース
　　　燻製マッシュポテト

トリュフのうどんカルボナーラ

自家製フォカッチャ

黒イチジクのフリットブラータ・チーズ
　　　柿とシャンパンのジェラート

抹茶のカヌレ

落花生（オオマサリ）のパンナコッタ

コーヒー

＋アルコール・ペアリング

（夜）16000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いにこだわった料理が頂ける。

　
＜注　文＞

　お任せコースとアルコール・ペアリングで16000円。

＜雰囲気＞

　気軽ながらクリーンなトラットリアの雰囲気。

サービスも明るく丁寧。

天然真鯛の冷製カッペリーニ

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天然真鯛の冷製カッペリーニ

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炭火焼きとうもろこしのすり流し

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ブラックオリーブのクレープに包んだスミイカ燻製バター

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サラダゴボウのサワード・ブレッド味醂粕のバターブレザオラのオープン・サンド

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中トロと長芋子持ち昆布のタルタル根パセリのソースカラスミがけ

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中トロと長芋子持ち昆布のタルタル根パセリのソースカラスミがけ

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のどぐろかたばみかぼちゃの西京味噌風のソース柚子の香り

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のどぐろかたばみかぼちゃの西京味噌風のソース柚子の香り

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赤貝と万願寺唐辛子蓮根のサラダ

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赤貝と万願寺唐辛子蓮根のサラダ

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イクラと銀杏キャビアのリゾット

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秋刀魚のパスタローストした松茸をのせて

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秋刀魚のパスタローストした松茸をのせて

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牡丹海老白茄子リンゴ（ブラムリーアップル）のソース

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牡丹海老白茄子リンゴ（ブラムリーアップル）のソース

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フォアグラのブリュレとエスプレッソの食パン

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フォアグラのブリュレとエスプレッソの食パン

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近江鴨のロースト葡萄（クイーンニーナ）のソース燻製マッシュポテト

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近江鴨のロースト葡萄（クイーンニーナ）のソース燻製マッシュポテト

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自家製フォカッチャ

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トリュフのうどんカルボナーラ

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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黒イチジクのフリットブラータ・チーズ柿とシャンパンのジェラート

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黒イチジクのフリットブラータ・チーズ柿とシャンパンのジェラート

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抹茶のカヌレ

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落花生（オオマサリ）のパンナコッタ

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落花生（オオマサリ）のパンナコッタ

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2021/10/21 更新

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13回目

2021/01 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.2
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ@恵比寿～自由度ましましのモダン・イタリアン～

再訪(21.1月)

　スイーツも含めると16皿もの多皿、

それでも一皿一皿は珠玉のテンションって

なかなか出来ることでは無い。

　定番の天然真鯛の冷製カッペリーニや

サワード・ブレッド味醂粕のバターブレザオラのオープン・サンド、

フォアグラのブリュレとエスプレッソの食パンは

テッパンの美味しさだが、他の皿も抜かり無し。

　今回のヒットは

セイコガニのお出汁と伊勢海老のエキスのおじやと

小豆と赤ワイン醤油とキャラメルのジェラート。

◆今回のお品書き

天然真鯛の冷製カッペリーニ

トマトのお茶バジルの香り

牡丹海老根セロリのマヨネーズ黒オリーブと昆布のパウダー

サワード・ブレッド味醂粕のバターブレザオラのオープン・サンド

熟成させた平目のムニエル白ワインソースキャビアとクレソンの新芽

蛤とミントのスープ

椎茸のリゾット牛タンを忍ばせて

アオリイカの温製サラダスモークしたバター菊芋

イカプレッソ

コールラビ鮒鮨と山葵のソース

セイコガニのお出汁と伊勢海老のエキスのおじやネパールの山椒と生姜の泡

桜海老と蕗の薹うるいのパスタ

フォアグラのブリュレとエスプレッソの食パン

鴨の炭火焼きロースト赤ワインソーススモークのマッシュポテト

小豆と赤ワイン醤油とキャラメルのジェラート

チョコレートとトリュフのジェラートカマンベールチーズケーキ

コーヒー

＋グラス・ペアリング

（夜）11000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いにこだわった料理が頂ける。

　
＜注　文＞

　10品で6800円のお任せのフルコースが基本。

ドリンクはビールは750円、

ワインはグラス800円より、ボトルは4500円より。

　税別。

＜雰囲気＞

　気軽ながらクリーンなトラットリアの雰囲気。

サービスも明るく丁寧。

天然真鯛の冷製カッペリーニ

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トマトのお茶バジルの香り

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牡丹海老根セロリのマヨネーズ黒オリーブと昆布のパウダー

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サワード・ブレッド味醂粕のバターブレザオラのオープン・サンド

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サワード・ブレッド味醂粕のバターブレザオラのオープン・サンド

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熟成させた平目のムニエル白ワインソースキャビアとクレソンの新芽

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熟成させた平目のムニエル白ワインソースキャビアとクレソンの新芽

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蛤とミントのスープ

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椎茸のリゾット牛タンを忍ばせて

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アオリイカの温製サラダスモークしたバター菊芋

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イカプレッソ

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コールラビ鮒鮨と山葵のソース

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セイコガニのお出汁と伊勢海老のエキスのおじやネパールの山椒と生姜の泡

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セイコガニのお出汁と伊勢海老のエキスのおじやネパールの山椒と生姜の泡

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セイコガニのお出汁と伊勢海老のエキスのおじやネパールの山椒と生姜の泡

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桜海老と蕗の薹うるいのパスタ

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桜海老と蕗の薹うるいのパスタ

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フォアグラのブリュレとエスプレッソの食パン

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フォアグラのブリュレとエスプレッソの食パン

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小豆と赤ワイン醤油とキャラメルのジェラート

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チョコレートとトリュフのジェラートカマンベールチーズケーキ

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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2021/02/05 更新

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12回目

2020/09 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ@恵比寿～自由度ましましのモダン・イタリアン～

再訪(20.9月)

　合間にテイクアウト利用はしたが

今年3月以来半年ぶりの再訪。

　以前はコース内容は旬の食材で移り変わるも

コースの皿の組み立てはパターン化している印象だったのだが、

この半年で、また変貌、進化していた。

　新鮮だったのは

皿ではズッキーニのオーブン焼きと

ブレザオラのオープンサンド、ブラックオリーブのクレープ。

また香りにラベンダーやベルガモット、ローズマリー、フェンネルなど

ハーブを効果的に使っているのも印象的だった。

　久しぶりのセルサルサーレは

自由度ましましの伸びやかな料理で楽しく美味しかった。

◆今回のお品書き

天然真鯛の冷製カッペリーニ

ズッキーニのオーブン焼き枝豆ガリ
　　　オリーブのみじん切りラベンダーの香り
トマトのお茶ベルガモットの香り

玉ねぎとリコッタチーズの冷奴雲丹のせ

サワードブレッド味醂かすバターブレザオラのオープンサンド

鮎のフリットグリーンオリーブと大葉アボカドのソース

ネクタリンとパプリカセミドライトマトのガスパチョローズマリーの香り

とうもろこしのリゾットサルシッチャオニオンフライケールトリュフ

ブラックオリーブのクレープコウイカと菊芋

白海老とレモングラスのパスタナンプラー杉谷唐辛子

フォアグラのブリュレとエスプレッソの食パン

黒毛和牛のイチボとふわとろ茄子
　　　デミグラスソースとパルミジャーノチーズ

牛コンソメのスープ松茸と

巨峰のピクルス

フェンネル風味のパンナコッタ皮ごと食べれるメロン
　　　網干メロンとその果汁ペルノーのソース

豆腐とホワイトチョコレートのムース自家製わらび餅
　　　バルサミコ黒酢ソース

＋グラス・ペアリング

（夜）12000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いにこだわった料理が頂ける。

　
＜注　文＞

　10品で6800円のお任せのフルコースが基本。

ドリンクはビールは750円、

ワインはグラス800円より、ボトルは4500円より。

　税別。

＜雰囲気＞

　気軽ながらクリーンなトラットリアの雰囲気。

サービスも明るく丁寧。

天然真鯛の冷製カッペリーニ

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天然真鯛の冷製カッペリーニ

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ズッキーニのオーブン焼き枝豆ガリオリーブのみじん切りラベンダーの香り＆トマトのお茶ベルガモットの香り

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ズッキーニのオーブン焼き枝豆ガリオリーブのみじん切りラベンダーの香り

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玉ねぎとリコッタチーズの冷奴雲丹のせ

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玉ねぎとリコッタチーズの冷奴雲丹のせ

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サワードブレッド味醂かすバターブレザオラのオープンサンド

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サワードブレッド味醂かすバターブレザオラのオープンサンド

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鮎のフリットグリーンオリーブと大葉アボカドのソース

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鮎のフリットグリーンオリーブと大葉アボカドのソース

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ネクタリンとパプリカセミドライトマトのガスパチョローズマリーの香り

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ネクタリンとパプリカセミドライトマトのガスパチョローズマリーの香り

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とうもろこしのリゾットサルシッチャオニオンフライケールトリュフ

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とうもろこしのリゾットサルシッチャオニオンフライケールトリュフ

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ブラックオリーブのクレープコウイカと菊芋

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ブラックオリーブのクレープコウイカと菊芋

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白海老とレモングラスのパスタナンプラー杉谷唐辛子

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白海老とレモングラスのパスタナンプラー杉谷唐辛子

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フォアグラのブリュレとエスプレッソの食パン

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フォアグラのブリュレとエスプレッソの食パン

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フォアグラのブリュレとエスプレッソの食パン

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黒毛和牛のイチボとふわとろ茄子デミグラスソースとパルミジャーノチーズ

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黒毛和牛のイチボとふわとろ茄子デミグラスソースとパルミジャーノチーズ

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牛コンソメのスープ松茸と

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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巨峰のピクルス

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フェンネル風味のパンナコッタ皮ごと食べれるメロン網干メロンとその果汁ペルノーのソース

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豆腐とホワイトチョコレートのムース自家製わらび餅バルサミコ黒酢ソース

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気軽ながらクリーンなトラットリアの雰囲気

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2020/09/18 更新

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11回目

2020/04 訪問

昼の点数：3.8
- ［料理・味3.8
- | サービス-
- | 雰囲気-
- | CP4.2
- | 酒・ドリンク- ］
～￥999

/ 1人

セルサルサーレ@恵比寿～秀逸な日替りテイクアウト～

再訪(20.4月)

　日替りのおかずテイクアウトは

事前予約制のタッパー持参で500〜600円。

　この日のメニューは

メインがカチャトーラ、信玄鶏のトマト煮込みで

後から振りかけるパルミジャーノチーズ付き、

サイドはピクルスとスモークマッシュポテトの2品。

自宅でパンかライスを足せば、立派な一食になる。

味ももちろん出来合いのものとは段違いの美味しさ！

　このクオリティでこの価格、しかも日替り、

また是非リピートしたいと思う。

◆今回のお品書き

カチャトーラ

ピクルスとスモークマッシュポテト

（昼）500円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いにこだわった料理が頂ける。

カチャトーラ（信玄鶏のトマト煮込み）＆ピクルスとスモークマッシュポテト

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カチャトーラ（信玄鶏のトマト煮込み）＆ピクルスとスモークマッシュポテト

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カチャトーラ（信玄鶏のトマト煮込み）＆ピクルスとスモークマッシュポテト

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カチャトーラ（信玄鶏のトマト煮込み）＆ピクルスとスモークマッシュポテト

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2020/04/12 更新

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10回目

2020/04 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ@恵比寿～塩使いの巧みな多皿モダン・イタリアン～

再訪(20.3月)

　いかにも女子ウケする多皿で美しいプレゼンテーション、

そして一皿一皿がきちんと美味しい、

加えて訪れる度に新しい試みを形にした料理に出逢う、

こんな水準の店ってそうそう無い。

　今回の新顔はサワードブレッド味醂バターに

コウイカと菊芋のピューレのクレープ、
　　　
桜海老と新玉ねぎのかき揚げのスープドポワソンに鹿のミラノ風カツレツ！

　※現在は臨時でテイクアウトのみで営業中。

◆今回のお品書き

天然真鯛の冷製カッペリーニ

サワードブレッド味醂バター

林檎とカカオのショット・ドリンク

クレープコウイカと菊芋のピューレ、
　　　イカスミの煮込みマッシュルームと

短角牛のブレザオラとフラン

はまぐりのお吸い物ミントの香り

ハタキャビアの削り山葵菜と菜の花のソース

桜海老と新玉ねぎのかき揚げのスープドポワソン

銀の鴨のラグーツクシとタケノコネパール胡椒

フォアグラのブリュレとエスプレッソの食パン

イワシとフキノトウのキターラパン粉をまぶして

鹿のミラノ風カツレツ

カマンベールのチーズケーキ、塩バニラのアイスクリーム
　　　トンカ豆の香り

＋グラス・ペアリング

（夜）11000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いにこだわった料理が頂ける。

　
＜注　文＞

　10品で6500円のお任せのフルコースが基本。

ドリンクはビールは750円、

ワインはグラス800円より、ボトルは4500円より。

　税別。

＜雰囲気＞

　気軽ながらクリーンなトラットリアの雰囲気。

サービスも明るく丁寧。

天然真鯛の冷製カッペリーニ

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天然真鯛の冷製カッペリーニ

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サワードブレッド味醂バター

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林檎とカカオのショット・ドリンク

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クレープコウイカと菊芋のピューレ、イカスミの煮込みマッシュルームと

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クレープコウイカと菊芋のピューレ、イカスミの煮込みマッシュルームと

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短角牛のブレザオラとフラン

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はまぐりのお吸い物ミントの香り

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はまぐりのお吸い物ミントの香り

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ハタキャビアの削り山葵菜と菜の花のソース

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ハタキャビアの削り山葵菜と菜の花のソース

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桜海老と新玉ねぎのかき揚げのスープドポワソン

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桜海老と新玉ねぎのかき揚げのスープドポワソン

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銀の鴨のラグーツクシとタケノコネパール胡椒

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銀の鴨のラグーツクシとタケノコネパール胡椒

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フォアグラのブリュレとエスプレッソの食パン

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フォアグラのブリュレとエスプレッソの食パン

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イワシとフキノトウのキターラパン粉をまぶして

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イワシとフキノトウのキターラパン粉をまぶして

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鹿のミラノ風カツレツ

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鹿のミラノ風カツレツ

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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カマンベールのチーズケーキ、塩バニラのアイスクリームトンカ豆の香り

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2020/04/11 更新

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9回目

2020/01 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ@恵比寿～塩使いの巧みな多皿モダン・イタリアン～

再訪(20.1月)

　天然真鯛の冷製カッペリーニと

フォアグラのブリュレとエスプレッソの食パンは

お決まりだけど毎度のことながら素晴らしくて、

季節で具材が移り変わるロワイヤルも定番化していて、

カニのリゾットや蝦夷鹿のロースト辺りが冬ならではの醍醐味か。

　おまけに、ほぼラーメンでしかない

生ハムと牛ほほ肉のタリオリーニやカレーまで飛び出して、

もうイタリアンの範疇は完全にはみ出している(笑)

　こんなに多皿なのに、こんなにも自由なのに

どの皿もバッチリ味が決まっている。

これって本当に凄いことだと思う。

◆今回のお品書き

天然真鯛の冷製カッペリーニ

キウイのガスパチョ

春菊のポタージュ

じゃがいものラビオリのコンソメ仕立て

自然薯のバターコンフィとチーズ　スミイカのラグー

地鶏のコンソメと卵のロワイヤル、
　　　銀杏の生ハムの茶碗蒸し

鰆の低温ロースト　大根とハーブのソース

穴子のフリット　胡麻油の香り、
　　　赤ワインとしじみのソース　小松菜

セイコガニのリゾット　マイクロ春菊

菊芋のポタージュ　ブッラータ　黒トリュフ

トマトとバジルの温かいスープ

牡蠣のパスタ　ボッタルガをかけて

蝦夷鹿のロースト　そのジュとカカオのソース

カレー

生ハムと牛ほほ肉のタリオリーニ

フォカッチャ

苺とベルガモット

アボカドのジェラート　

コーヒー

ほぼカマンベールのチーズケーキ　レモンのクリーム

水出しの玉露のソーダ

＋グラス・ペアリング

（夜）11000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いにこだわった料理が頂ける。

　
＜注　文＞

　10品で6500円のお任せのフルコースが基本。

ドリンクはビールは750円、

ワインはグラス800円より、ボトルは4500円より。

　税別。

＜雰囲気＞

　気軽ながらクリーンなトラットリアの雰囲気。

サービスも明るく丁寧。

天然真鯛の冷製カッペリーニ

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天然真鯛の冷製カッペリーニ

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キウイのガスパチョ

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春菊のポタージュ

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じゃがいものラビオリのコンソメ仕立て

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自然薯のバターコンフィとチーズ　スミイカのラグー

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地鶏のコンソメと卵のロワイヤル　銀杏の生ハムの茶碗蒸し

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地鶏のコンソメと卵のロワイヤル　銀杏の生ハムの茶碗蒸し

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鰆の低温ロースト　大根とハーブのソース

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鰆の低温ロースト　大根とハーブのソース

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穴子のフリット　胡麻油の香り、赤ワインとしじみのソース　小松菜

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穴子のフリット　胡麻油の香り、赤ワインとしじみのソース　小松菜

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セイコガニのリゾット　マイクロ春菊

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セイコガニのリゾット　マイクロ春菊

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セイコガニのリゾット　マイクロ春菊

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菊芋のポタージュ　ブッラータ　黒トリュフ

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菊芋のポタージュ　ブッラータ　黒トリュフ

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トマトとバジルの温かいスープ

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フォカッチャ

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フォアグラのブリュレとエスプレッソの食パン

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フォアグラのブリュレとエスプレッソの食パン

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牡蠣のパスタ　ボッタルガをかけて

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牡蠣のパスタ　ボッタルガをかけて

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蝦夷鹿のロースト　そのジュとカカオのソース

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蝦夷鹿のロースト　そのジュとカカオのソース

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カレー

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生ハムと牛ほほ肉のタリオリーニ

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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苺とベルガモット

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アボカドのジェラート

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アボカドのジェラート

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コーヒー

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ほぼカマンベールのチーズケーキ　レモンのクリーム

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水出しの玉露のソーダ

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素朴なショップ・サイン

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2020/01/31 更新

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8回目

2019/10 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ@恵比寿～塩使いの巧みな多皿モダン・イタリアン～

再訪(19.10月)

　料理が10品、デザートが小品ながら5品の多皿で供されて、

そのどれもが独創的で印象深い、

まさに濱口ワールドな店！

◆今回のお品書き

天然真鯛の冷製カッペリーニ　

落花生とマスカットの白いガスパチョ、ゼッポリーニ
　　　イカスミのスパイス煮込みライムの香り

猪のサルシッチャスモークしたマッシュポテト焼き野菜と

釣り甘鯛の松笠焼き根セロリのソースラム酒に漬けたブドウ
　　　ヘーゼルナッツとアーモンド胡桃のペースト

穴子のフリット胡麻油の香り新生姜のピクルス

ブッラータ・チーズを忍ばせた洋梨の冷たいスープ
　　　セラーノの生ハムとハーブをあしらって

帆立と鮑スモークした鯛パプリカのリゾット

フォアグラのブリュレとエスプレッソの食パン　

なめこと大和芋マッシュルーム松茸とトリュフ

黒毛和牛のイチボかぼちゃとビールバターのソース

スイカのグラニテコアントローの薫り

フェンネルの香りのパンナコッタメロンと

ミカンのグラニテ

梨のかき氷オリーブオイルのジェラート

カマンベールのチーズケーキシャインマスカット添え

＋グラス・ペアリング

（夜）11000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いにこだわった料理が頂ける。

　2017年5月に三軒茶屋より恵比寿に移転Open。

＜注　文＞

　10品で6500円のお任せのフルコースが基本。

ドリンクはビールは750円、

ワインはグラス800円より、ボトルは4500円より。

　税別。

＜雰囲気＞

　気軽ながらクリーンなトラットリアの雰囲気。

サービスも明るく丁寧。

天然真鯛の冷製カッペリーニ

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天然真鯛の冷製カッペリーニ

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落花生とマスカットの白いガスパチョ、ゼッポリーニイカスミのスパイス煮込みライムの香

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猪のサルシッチャスモークしたマッシュポテト焼き野菜と

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猪のサルシッチャスモークしたマッシュポテト焼き野菜と

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釣り甘鯛の松笠焼き根セロリのソースラム酒に漬けたブドウヘーゼルナッツとアーモンド胡桃のペースト

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釣り甘鯛の松笠焼き根セロリのソースラム酒に漬けたブドウヘーゼルナッツとアーモンド胡桃のペースト

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穴子のフリット胡麻油の香り新生姜のピクルス

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穴子のフリット胡麻油の香り新生姜のピクルス

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ブッラータ・チーズを忍ばせた洋梨の冷たいスープセラーノの生ハムとハーブをあしらって

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ブッラータ・チーズを忍ばせた洋梨の冷たいスープセラーノの生ハムとハーブをあしらって

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帆立と鮑スモークした鯛パプリカのリゾット

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帆立と鮑スモークした鯛パプリカのリゾット

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帆立と鮑スモークした鯛パプリカのリゾット

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フォアグラのブリュレとエスプレッソの食パン

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フォアグラのブリュレとエスプレッソの食パン

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フォアグラのブリュレとエスプレッソの食パン

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フォアグラのブリュレとエスプレッソの食パン

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なめこと大和芋マッシュルーム松茸とトリュフ

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なめこと大和芋マッシュルーム松茸とトリュフ

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黒毛和牛のイチボかぼちゃとビールバターのソース

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黒毛和牛のイチボかぼちゃとビールバターのソース

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黒毛和牛のイチボかぼちゃとビールバターのソース

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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スイカのグラニテコアントローの薫り

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フェンネルの香りのパンナコッタメロンと

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ミカンのグラニテ

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グラス・ペアリング

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梨のかき氷オリーブオイルのジェラート

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梨のかき氷オリーブオイルのジェラート

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カマンベールのチーズケーキシャインマスカット添え

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カマンベールのチーズケーキシャインマスカット添え

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グラス・ペアリング

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気軽ながらクリーンなトラットリアの雰囲気

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気軽ながらクリーンなトラットリアの雰囲気

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2019/10/20 更新

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7回目

2019/04 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ@恵比寿～塩使いの巧みな多皿モダン・イタリアン～

再訪(19.4月)

　相変わらず怒涛の美皿の数々、

ブレザオラと鰹の漬けや

ホヤとアオサの炙りカルパッチョ、

白魚のロザマリーナのパスタのような

所々に差し込まれるチャレンジングなメニューも楽しい。

　今回のハイライトは

国産バルバリー鴨の藁焼き！

　そして濱口シェフの華麗な手さばきを

拝めるカウンターは本当に特等席！

◆今回のお品書き

10品　5500円コース

天然真鯛の冷製カッペリーニ　

ビーツとイチゴのビシソワーズ

筍のロワイヤル山椒の泡、
　　　ノレソレのサラダ仕立て柚子の香り

ブレザオラと鰹の漬け新玉ねぎとサワークリームのソース
　　　新玉ねぎの花を散らして

甘鯛の鱗焼き大根と鶏のクリーム自家製のカラスミがけ

ホヤとアオサの炙りカルパッチョ

ツブ貝と春野菜のサラダ

ホタルイカとウルイのリゾット
　　　ホタルイカの肝と蕗の薹のペースト
　　　ネパールの粒胡椒

菊芋とブッラータチーズのスープ春トリュフの香り

フォアグラのブリュレとエスプレッソの食パン　

白魚のロザマリーナのパスタパン粉を散らして

フォカッチャ

バルバリー鴨の藁焼き燻製したマッシュポテト
　　　レバーのムース

青リンゴライムバジルのソルベ

ブラッドオレンジ花蜜和え

コンレチェ

豆腐とホワイトチョコレートメープルシロップのムース

ラムレーズンのアイス・クッキー

＋グラス・ペアリング

（夜）12000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いにこだわった料理が頂ける。

　2017年5月に三軒茶屋より恵比寿に移転Open。

＜注　文＞

　10品で5500円のお任せのフルコースが基本。

ドリンクはビールは750円、

ワインはグラス800円より、ボトルは4500円より。

　税別。

＜雰囲気＞

　気軽ながらクリーンなトラットリアの雰囲気。

サービスも明るく丁寧。

天然真鯛の冷製カッペリーニ

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ビーツとイチゴのビシソワーズ

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筍のロワイヤル山椒の泡、ノレソレのサラダ仕立て柚子の香り

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ノレソレのサラダ仕立て柚子の香り

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ブレザオラと鰹の漬け新玉ねぎとサワークリームのソース新玉ねぎの花を散らして

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ブレザオラと鰹の漬け新玉ねぎとサワークリームのソース新玉ねぎの花を散らして

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甘鯛の鱗焼き大根と鶏のクリーム自家製のカラスミがけ

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甘鯛の鱗焼き大根と鶏のクリーム自家製のカラスミがけ

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ホヤとアオサの炙りカルパッチョ

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ツブ貝と春野菜のサラダ

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ツブ貝と春野菜のサラダ

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ホタルイカとウルイのリゾットホタルイカの肝と蕗の薹のペーストネパールの粒胡椒

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ホタルイカとウルイのリゾットホタルイカの肝と蕗の薹のペーストネパールの粒胡椒

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菊芋とブッラータチーズのスープ春トリュフの香り

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菊芋とブッラータチーズのスープ春トリュフの香り

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フォアグラのブリュレとエスプレッソの食パン

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フォアグラのブリュレとエスプレッソの食パン

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白魚のロザマリーナのパスタパン粉を散らして

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白魚のロザマリーナのパスタパン粉を散らして

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フォカッチャ

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濱口シェフの華麗な手さばき

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濱口シェフの華麗な手さばき

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濱口シェフの華麗な手さばき

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バルバリー鴨

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バルバリー鴨の藁焼き燻製したマッシュポテトレバーのムース

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バルバリー鴨の藁焼き燻製したマッシュポテトレバーのムース

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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青リンゴライムバジルのソルベ

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ブラッドオレンジ花蜜和え

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コンレチェ

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豆腐とホワイトチョコレートメープルシロップのムース

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豆腐とホワイトチョコレートメープルシロップのムース

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ラムレーズンのアイス・クッキー

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ティー・ソーダ

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2019/04/19 更新

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6回目

2019/02 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク3.8 ］
￥10,000～￥14,999

/ 1人

セルサルサーレ@恵比寿～塩使いの巧みな多皿モダン・イタリアン～

再訪(19.2月)

　天然真鯛の冷製カッペリーニや

フォアグラのブリュレとエスプレッソの食パンは

定番の美味しさだが、

季節ごとに変わる茶碗蒸しも

（今回は鴨のコンソメと葱のロワイヤル山椒オイルだった）

楽しみの一つ。

　セイコガニのリゾット生ハムを散らして生姜の泡は

スパニッシュっぽいし

自然薯と蛍烏賊のソテーお好み焼き風は

大阪風？(笑)、

発酵した白魚と白菜のリングイネは

中華の発酵料理を思わせるユニークさ。

　そして

マルセイユバターサンドにインスピレーションを受けたらしい

濃厚ラムレーズンのサンドをはじめ、

スイーツのクオリティの高さも見逃せない。

　濱口シェフの引き出しがますます増加中のセルサルサーレ、

定期的に訪れたい店の一つ♡

◆今回のお品書き

10品　5500円コース

天然真鯛の冷製カッペリーニ　

鴨のコンソメと葱のロワイヤル山椒オイル

鱈の白子と根セロリのクリーム柚子の香り、
　　　牡蠣と若布のスープ

鮑と菜の花のタルト鮑の肝のソース

鰆大根と鶏の出汁からすみを散らして

セイコガニのリゾット生ハムを散らして生姜の泡

自然薯と蛍烏賊のソテーお好み焼き風

ブッラータ・チーズと菊芋のポタージュ黒トリュフ

フォアグラのブリュレとエスプレッソの食パン　

発酵した白魚と白菜のリングイネ

ラムグリーンペッパーと赤ワインのソース
　　　燻製マッシュポテトと筍と

自家製フォカッチャ

（マルセイユバターサンドにインスピレーションを受けた）
　　　濃厚ラムレーズンのサンド

絹ごし豆腐とチョコレート黒蜜とバルサミコのソース

カヌレ

醤油のアイスとぜんざいトンカ豆の香り

コーヒー

＋グラス・ペアリング

（夜）11080円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いにこだわった料理が頂ける。

　2017年5月に三軒茶屋より恵比寿に移転Open。

＜注　文＞

　10品で5500円のお任せのフルコースが基本。

ドリンクはビールは750円、

ワインはグラス800円より、ボトルは4500円より。

　税別。

＜雰囲気＞

　気軽ながらクリーンなトラットリアの雰囲気。

サービスも明るく丁寧。

天然真鯛の冷製カッペリーニ

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鴨のコンソメと葱のロワイヤル山椒オイル

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鱈の白子と根セロリのクリーム柚子の香り、牡蠣と若布のスープ

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鱈の白子と根セロリのクリーム柚子の香り

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牡蠣と若布のスープ

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鰆大根と鶏の出汁からすみを散らして

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鰆大根と鶏の出汁からすみを散らして

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セイコガニのリゾット生ハムを散らして生姜の泡

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セイコガニのリゾット生ハムを散らして生姜の泡

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自然薯と蛍烏賊のソテーお好み焼き風

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自然薯と蛍烏賊のソテーお好み焼き風

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ブッラータ・チーズと菊芋のポタージュ黒トリュフ

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ブッラータ・チーズと菊芋のポタージュ黒トリュフ

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フォアグラのブリュレとエスプレッソの食パン

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フォアグラのブリュレとエスプレッソの食パン

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発酵した白魚と白菜のリングイネ

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発酵した白魚と白菜のリングイネ

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ラムグリーンペッパーと赤ワインのソース燻製マッシュポテトと筍

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ラムグリーンペッパーと赤ワインのソース燻製マッシュポテトと筍

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自家製フォカッチャ

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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グラス・ペアリング

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（マルセイユバターサンドにインスピレーションを受けた）濃厚ラムレーズンのサンド

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（マルセイユバターサンドにインスピレーションを受けた）濃厚ラムレーズンのサンド

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絹ごし豆腐とチョコレート黒蜜とバルサミコのソース

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カヌレ

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カヌレ

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醤油のアイスとぜんざいトンカ豆の香り

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醤油のアイスとぜんざいトンカ豆の香り

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コーヒー

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気軽ながらクリーンなトラットリア

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2019/02/19 更新

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5回目

2018/11 訪問

夜の点数：4.2
- ［料理・味4.2
- | サービス4.0
- | 雰囲気3.8
- | CP4.0
- | 酒・ドリンク3.8 ］
￥8,000～￥9,999

/ 1人

セルサルサーレ@恵比寿～塩使いの巧みな多皿モダン・イタリアン～

再訪(18.11月)

　半年ぶりの再訪。

秋深まって、

たらば蟹にブリ、穴子、アジ、秋刀魚、

香茸に栗、鴨と

食材の豊かな恵みを存分に堪能する‥

◆今回のお品書き

10品　5500円コース

天然真鯛の冷製カッペリーニ　〇

じゃがいもと洋梨の冷製ポタージュ

たらば蟹のロワイヤル銀杏山椒の泡　〇

ブリチーズとハーブのソース
　　　まぐろのハムを削って　〇

（胡麻油で揚げた）穴子のフリット
　　　獅子唐とニンニクのソース　〇

フルーツトマトと梅干のガスパチョアジのタルタル

香茸と生ハム栗のパルミジャーノチーズ・リゾット　〇

フォアグラのブリュレとエスプレッソの食パン　◎

秋刀魚のパスタ肝とバターのソース
　　　カラスミを削って　〇

銀の鴨のロースト藁で燻して
　　　スモークしたカボチャのソースと赤ワインのソース　〇

氷見自然豚のベーコンインカのめざめのマッシュポテト　〇

自家製のフォカッチャ

ホワイトチョコレートと切り干し豆腐わらび餅
　　　黒蜜とバルサミコソース　〇

コーヒー

＋グラス・ペアリング

（夜）10000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いにこだわった料理が頂ける。

　2017年5月に三軒茶屋より恵比寿に移転Open。

＜注　文＞

　10品で5500円のお任せのフルコースが基本。

ドリンクはビールは750円、

ワインはグラス800円より、ボトルは4500円より。

　税別。

＜雰囲気＞

　気軽ながらクリーンなトラットリアの雰囲気。

サービスも明るく丁寧。

天然真鯛の冷製カッペリーニ

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じゃがいもと洋梨の冷製ポタージュ

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たらば蟹のロワイヤル銀杏山椒の泡

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ブリチーズとハーブのソースまぐろのハムを削って

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（胡麻油で揚げた）穴子のフリット獅子唐とニンニクのソース

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フルーツトマトと梅干のガスパチョアジのタルタル

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香茸と生ハム栗のパルミジャーノチーズ・リゾット

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フォアグラのブリュレとエスプレッソの食パン1

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フォアグラのブリュレとエスプレッソの食パン2

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秋刀魚！

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秋刀魚のパスタ肝とバターのソースカラスミを削って

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銀の鴨のロースト藁で燻してスモークしたカボチャのソースと赤ワインのソース

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氷見自然豚のベーコンインカのめざめのマッシュポテト

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自家製のフォカッチャ

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グラス・ペアリング1

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グラス・ペアリング2

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グラス・ペアリング3

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グラス・ペアリング4

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グラス・ペアリング5

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グラス・ペアリング6

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グラス・ペアリング7

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グラス・ペアリング8

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グラス・ペアリング9

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グラス・ペアリング10

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ホワイトチョコレートと切り干し豆腐わらび餅黒蜜とバルサミコソース

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2018/11/09 更新

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4回目

2018/01 訪問

夜の点数：4.0
- ［料理・味4.0
- | サービス3.8
- | 雰囲気3.6
- | CP4.0
- | 酒・ドリンク3.7 ］
￥8,000～￥9,999

/ 1人

セルサルサーレ@恵比寿～塩使いの巧みな多皿モダン・イタリアン～

再訪(18.1月)

　全体に絶妙の塩加減ととろみ重視の皿たち、

毎度ながらもう一口の寸止め感が食欲を煽る。

　今回は中華を連想させる乳化系旨みの

”猪肉と発酵白菜ワイルドライスマスタードで”が

チャレンジングで面白い一皿。

◆今回のお品書き

10品 5500円コース

天然真鯛の冷製カッペリーニ　〇

柚子大根のスープオリーブオイルと
　　　雲丹と紅芯大根マイクロリーフ

白苺のビシソワーズ

鰆のミキュイアオサの出汁
　　　カラスミとドライトマトのペースト　〇

オイスター・リーフ

猪肉と発酵白菜ワイルドライスマスタードで　〇

菊芋のポタージュブッラータチーズと
　　　自家製ベーコン黒トリュフがけ　〇

フォアグラのブリュレとエスプレッソの食パン　◎

イカスミのリゾットライムとコリアンダーの香り　〇

ピアットウニコ黒毛和牛のイチボ五島牛のボロネーゼ
　　　ガルガネッリゴボウの細切りフライ　〇

自家製フォカッチャオリーブオイルで

蜂蜜とナッツを入れたヌガーグラッセ　〇

コーヒー

＋ワインお任せで

（夜）10000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いにこだわった料理が頂ける。

　2017年5月に三軒茶屋より恵比寿に移転Open。

＜注　文＞

　10品で5500円のお任せのフルコースが基本。

ドリンクはビールは750円、

ワインはグラス800円より、ボトルは4500円より。

　税別。

＜雰囲気＞

　気軽ながらクリーンなトラットリアの雰囲気。

サービスも明るく丁寧。

天然真鯛の冷製カッペリーニ

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柚子大根のスープオリーブオイルと雲丹と紅芯大根マイクロリーフ1

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柚子大根のスープオリーブオイルと雲丹と紅芯大根マイクロリーフ2

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白苺のビシソワーズ

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鰆のミキュイアオサの出汁カラスミとドライトマトのペースト1

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鰆のミキュイアオサの出汁カラスミとドライトマトのペースト2

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オイスター・リーフ

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猪肉と発酵白菜ワイルドライスマスタードで1

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猪肉と発酵白菜ワイルドライスマスタードで2

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菊芋のポタージュブッラータチーズと自家製ベーコン黒トリュフがけ1

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菊芋のポタージュブッラータチーズと自家製ベーコン黒トリュフがけ2

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フォアグラのブリュレとエスプレッソの食パン1

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フォアグラのブリュレとエスプレッソの食パン2

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イカスミのリゾットライムとコリアンダーの香り1

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イカスミのリゾットライムとコリアンダーの香り2

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ピアットウニコ黒毛和牛のイチボ五島牛のボロネーゼガルガネッリゴボウの細切りフライ1

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ピアットウニコ黒毛和牛のイチボ五島牛のボロネーゼガルガネッリゴボウの細切りフライ2

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自家製フォカッチャオリーブオイルで

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蜂蜜とナッツを入れたヌガーグラッセ

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コーヒー

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2018/02/08 更新

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3回目

2017/09 訪問

夜の点数：4.0
- ［料理・味4.0
- | サービス3.8
- | 雰囲気3.6
- | CP4.0
- | 酒・ドリンク3.7 ］
￥8,000～￥9,999

/ 1人

セルサルサーレ@恵比寿～塩使いの巧みな多皿モダン・イタリアン～

再訪(17.9月)

　夏の名残りの

桃のビシソワーズやスイカのピクルスも

秋の訪れの

新秋刀魚のラグーとカナダ産松茸が交錯する、

多皿ならではの多彩な味の抑揚を堪能‥

◆今回のお品書き

10品 5500円コース

長崎県産天然真鯛の冷製カッペリーニ

桃のビシソワーズ

神奈川県産真鯵とパプリカの冷製カッペリーニ
　　　からすみとフレッシュコリアンダー・シード

白貝のアーモンドマッシュルームバター焼き

穴子のフリットグレープフルーツマヨネーズと
　　　2時間ローストしたズッキーニのクーリ青紫蘇の泡と

フルーツトマトのガスパチョとトマトのグラニテ
　　　蜂蜜とミントでマリネしたミニトマト
　　　埼玉県坂戸市の尾島さんの生ハムと

枝豆と自家製ベーコンのフランブッラータとサマー・トリュフ

フォアグラのブリュレとエスプレッソの食パン

新秋刀魚のラグーとカナダ産松茸酢橘貝割れ大根のスパゲティーニ

スイカのピクルスとネパール産胡椒

冬瓜とモロヘイヤのコンソメ・スープアブサンの香り

蝦夷鹿のローストペドロヒメネスのソース
　　　燻製マッシュポテトと

トウモロコシのソフトクリームトウモロコシのメープルマリネと

＋ワインお任せで

（夜）10000円／人

※以下は店の基本情報なので、初訪の内容と重複するも再掲載。

◆この店の楽しみ方

＜プロフ＞

　イタリア本国のミシュランの星付きレストランで修行を重ねた

濱口昌大シェフの隠れ家イタリアン。

　店名はフランス語でsel（セル）、スペイン語でsal（サル）、

イタリア語でsale（サーレ）と3カ国の”塩”という言葉を繋いだ造語。

店名通り、塩使いにこだわった料理が頂ける。

　2017年5月に三軒茶屋より恵比寿に移転Open。

＜注　文＞

　10品で5500円のお任せのフルコースが基本。

ドリンクはビールは750円、

ワインはグラス800円より、ボトルは4500円より。

　税別。

＜雰囲気＞

　気軽ながらクリーンなトラットリアの雰囲気。

サービスも明るく丁寧。

長崎県産天然真鯛の冷製カッペリーニ

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桃のビシソワーズ

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神奈川県産真鯵とパプリカの冷製カッペリーニからすみとフレッシュコリアンダー・シード

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白貝のアーモンドマッシュルームバター焼き1

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白貝のアーモンドマッシュルームバター焼き2

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穴子のフリットグレープフルーツマヨネーズと2時間ローストしたズッキーニのクーリ青紫蘇の泡と

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フルーツトマトのガスパチョとトマトのグラニテ蜂蜜とミントでマリネしたミニトマト埼玉県坂戸市の尾島さんの生ハムと1

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フルーツトマトのガスパチョとトマトのグラニテ蜂蜜とミントでマリネしたミニトマト埼玉県坂戸市の尾島さんの生ハムと2

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枝豆と自家製ベーコンのフランブッラータとサマー・トリュフ

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フォアグラのブリュレとエスプレッソの食パン1

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フォアグラのブリュレとエスプレッソの食パン2

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新秋刀魚のラグーとカナダ産松茸酢橘貝割れ大根のスパゲティーニ1

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新秋刀魚のラグーとカナダ産松茸酢橘貝割れ大根のスパゲティーニ2

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スイカのピクルスとネパール産胡椒

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冬瓜とモロヘイヤのコンソメ・スープアブサンの香り

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蝦夷鹿のローストペドロヒメネスのソース燻製マッシュポテトと1

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蝦夷鹿のローストペドロヒメネスのソース燻製マッシュポテトと

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ワインお任せで1

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ワインお任せで2

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ワインお任せで3

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ワインお任せで4

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トウモロコシのソフトクリームトウモロコシのメープルマリネと

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カプチーノ

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気軽ながらクリーンなトラットリアの雰囲気

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2017/10/04 更新

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えこだねこさんが投稿したセルサルサーレ（東京/恵比寿）の口コミ詳細

セルサルサーレ代官山、恵比寿、中目黒/イタリアン、創作料理、日本料理

ジャンルから探す

予算

営業時間

えこだねこさんが投稿したセルサルサーレ（東京/恵比寿）の口コミ詳細

セルサルサーレ代官山、恵比寿、中目黒/イタリアン、創作料理、日本料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備