CITTA 'ALTA — Restaurant in Tokyo

Ambience: The restaurant is by reservation only. It is very intimate and feels exclusive - just you and the chef and another customer (limited bar seating). It was quiet with just the chef cooking in the background which you can also watch. It has a personal touch and feels a bit like I am in someone’s house.

Chef: The owner who runs and place and has years of experience. He is very nice.

Food: Imaginative, fun, whimsical, new and innovative. I think the value comes more from the novelty and newness presented with each dish. The highlights were definitely where the chef’s strengths lie - pasta. Also the pate was delightful, the duck breast and squid were cooked perfectly and the ice cream was light and refreshing. A few potential flaws - the moss ball arancini was a but dry and bland. The fried fish had a bitterness that could be due to being poorly gutted. I also unfortunately did not think it paired well with watermelon.

Time: I did not realise this but make sure you leave yourself plenty of time for this dinner - it took 2.5 hrs to complete. You definitely get value in terms of quantity - my partner and I were so full by the end!

Overall it was definitely an interesting and unique, novel experience. Some areas for improvement I think would be on those few flaws in the dishes and maybe some more intimate lighting to improve the ambience as well as some light...

During our last stay in Japan, this was the only not strictly japanese restaurant where we had dinner - and it was 100% worth it. Cittá Alta is a small restaurant in Bunkyo City, where you can have your dinner served directly by the chef, who is also cooking in front of you. There is no personnel, and all the seats are at the bar: this makes for a very intimate, quiet and cozy atmosphere. The course menu is playful, and it reflects the personal experience of the chef in European kitchens. All dishes were interesting and the whole preparation was pleasantly entertaining, so that time really flies. The presentation is impeccable, and the passion of the chef-owner ends up being contagious while the different dishes take you through his journey. If you have chance, it is for sure a lovely, interesting,...

予約の上で訪問した「チッタアルタ」。 食事を“楽しめる”お店だ。

料理は、おまかせのコース一本と潔い。 ドリンクを５グラスのペアリングでお願いした。

今回のコース １杯目(トレッビアーノ　スプマンテ) ・トリュフポップコーン　－196℃ ・端午の節句 ・貝殻　セビーチェ ２杯目(クマ オーガニック　白) ・イカ墨のカプチーノ ・緑豆のフラン　桜海老のフリット乗せ ３杯目(アデガ デ ペゴエス　白) ・筍掘り ・蛍烏賊の瞬間スモーク ４杯目(エニグマ　白) ・アスパラ　浅利　4㎜×1000㎜ ・鰹のプッタネスカ ５杯目(プチ エニラ　赤) ・鴨　３時間オーブンで焼いた玉葱 ・アードベックの大理石

[ドルチェ] ・蝶々

・エスプレッソ

[ピッコラ パスティチェリア] ・酒粕のメレンゲ・チョコバナナカレー ・ナッツのチュイル・ローズマリーのガナッシュ ・カールスモーキークッキー ・メントールとピンクペッパーのキャンディ

メニューと画像からも、感じていただけると思うが、とにかく・・・楽しい(ゝω･)

創意工夫の演出を施された料理が、これだけの数提供されるのだが、驚きなのはドリンクも含め、すべてオーナーシェフのワンオペで提供される。

人手の確保が儘ならないという風でもなさそうだ。 “こだわり”なのだろう。

確かに、料理の説明なんかはシェフ自らというのがベストな気もするし、そうしている店も多いが、それでもドリンクの提供には、大概人を使ってるぞ。

ペアリングでワインを提供するからなのかしら？ ワタシはワインに詳しくはないけれど、ワインの説明も丁寧だったなぁ( ´∀｀...