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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
15年ぶりに再会した友人との特別な夜。
選んだ舞台は、虎ノ門ヒルズ直結の【falò+（ピュウ ファロ）】へ。
「炭火」と「発酵調味料」をテーマにした、イタリアンとは思えないほど奥深い世界が待っていました。
店内は落ち着いた照明に包まれ、ゆるやかに時間が流れる大人の空間。
カウンター席に座ると、目の前で繰り広げられる調理のライブ感に思わず見入ってしまいます。
パチパチと炭の音が響き、香ばしい香りが鼻先をくすぐる。五感で味わうイタリアンの始まりです。
コースの始まりは、春菊と酒粕のベルタータ。
春菊の苦みと酒粕のまろやかなコクが絶妙で、菊芋チップスの香ばしさが印象的なアクセントに。
続くぶりの炭火焼きカルパッチョは、表面だけを炭火で香ばしく焼き上げ、
あさりだしと柚子、魚醤のソースが見事に調和。和のエッセンスが光る一皿です。
個人的に心に残ったのは、イタリア風ふろふき大根×サルシッチャの自家製肉味噌。
優しい大根の旨みと、発酵肉味噌の力強い味が対比的で、記憶に残る組み合わせでした。
さらに、白子の茶碗蒸しやメヒカリと山菜の天ぷら、
炭火で焼いた蛤など、どれも一工夫ある素材使いと技が光る皿ばかり。
メインの蝦夷鹿のローストは、絶妙なロゼ色の火入れ。
しっとりとした肉質と、発酵ブルーベリーソースの酸味が絶妙で、香ばしいキノコとの相性も抜群。
選べる本日のパスタは、柚子胡椒のきいた海苔のタリアテッレ。磯の香りと爽やかな辛みが締めにぴったり。
デザートにはなめらかで濃厚なカラメルプリンを。
料理はもちろん、素材へのこだわりと、発酵というテーマを一貫して感じられる構成に感動。
「発酵×イタリアン」というと一見難解に思えますが、どれも肩肘張らずに楽しめる味わいです。
カウンター越しに繰り広げられる“炭火と発酵の舞台”。
丁寧な手仕事に触れることで、ただの食事が豊かな体験へと変わっていきました。
ワイン好き、発酵マニア、そしてライブ感のある食事が好きな方に、心からおすすめしたいお店です。