リストランテ アキタ南青山 — Restaurant in Tokyo

On our first visit, this time a friend recommended this specialty, so we made a reservation for the day of our visit. When we arrived at the restaurant, we were warmly welcomed by the staff, and our expectations were quickly raised. We were shown to our seats.

The amuse that was brought to us first was so delicious with its rich creaminess and crunchy texture that it was almost too good to finish. Next came a dish of young ayu fish, a beautiful dish that could be enjoyed with the eyes as well. The refreshing acidity of the green tomatoes complemented the flavor of the sweetfish, creating a perfect balance.

Then came the "pici," not a peach, but a Tuscan pasta dish.The thick, sticky pasta was well mixed with the sauce, and each bite was a sensation. As we were eating, we felt like we wanted to eat it again right away. My friend and I were both very satisfied.

The main course, a filet, was surprisingly tender, and although we felt full, we finished it in no time at all. The dessert, Pianco Mangiare, was a dish inspired by the salt fields of Sicily and actually made with Sicilian salt. It had a rich aroma of almonds that lingered until the end.

Coffee and tea sweets were the perfect ending. I hope to visit again in the coming season when autumn ingredients will be richer. Thank you for a...

Our table of 4 enjoyed the exquisite tasting menu. The meal was a great experience, and the dishes were very creative. Japanese flair showed up in the fish course. Each course was a delight to the eye and the palate, and the waiter described each dish in Japanese. (One of our party was Japanese.) The service was attentive and unobtrusive. The same meal would at least three times more...

「RISTORANTE AKITA」素材の魅力が最大限に引き出され、た、至福のガストロノミー体験 まず、「ズワイ蟹のコロッケ」は、蟹の濃厚な旨みと発行さ せたビーツのピューレの組み合わせが絶品。 「桜肉」は、桜肉の上品な風味とシェフの独自の味付けが 見事にマッチ。肉質の柔らかさと風味が絶妙。 「コンチェルトサラダ」は、新鮮なミニサイズの野菜と賛沢なドレッシングのハーモニーが感じられ、コンサート風サラダという名に相応しい調和を楽しむことができまし た。 「ピーチ」は、まさに舌を喰らせる絶品。その特徴的な太さと独自の食感が、他のパスタとは一線を画していました。ソースとの相性も抜群で、昔から作られているトスカーナ州の郷士料理と言う説明を受けたましたが味わったこと のない新しいパスタに感じました。 「どろ豚」は、肉の旨味が凝縮された一皿。焼き加減が絶妙で、肉のジューシーさがロいっぱいに広がります。付け合わせの「フリコ」と言う北イタリアの郷士料理もシェフ独自のアレンジでリストランテ料理に昇華され大変美味しく いただけました。 サービスもスタッフの方の知識と温かさが滞在を一層特別なものにしてくれました。 総合的に、「RISTORANTE AKITA」 は、秋田シェの芸術的...