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Specialities
Chef
Kotaro Usami - A maverick who overturns his lack of experience
Food
A unique Akita Italian Cuisine created by "bringing out the different expressions of ingredients"
Drink
The wines served are all from Italy. They recommend pairing rather than pairing.
Set menu
Review
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Review 1,021casesFollower 2,369PeoplePick-up reviews
[Address & Phone Number Published] B...
Needless to say, Tokyo is the number one consumer city in Japan and one of the world's leading consumer cities, so great ingredients, delicious sake, ...Find out more
2024/02 Visitation
7times
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Review 766casesFollower 172Peopleエッフェ
予約 あり 訪問人数 4人 滞在時間 3.5時間 価格 21000円/人 大好きです。 あらのフリット ミンククジラ 行者にんにく パルメザンチーズ 黒むつ ...Find out more
2024/04 Visitation
9times
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Review 647casesFollower 590People[A unique and exquisite Italian Cuis...
◾️Features ・A unique and exquisite Italian Cuisine dish created by a "genius chef" and "Ak...Find out more
2024/04 Visitation
13times
Restaurant information
Details
| Restaurant name |
F（F）
|
|---|---|
| Categories | Italian |
| Phone number (for reservation and inquiry) |
080-6332-8209 |
| Reservation Availability |
Reservations Only
※お問合せ等のお電話される場合は16時まで |
| Address |
秋田県秋田市中通5-5-31 KMビル 3F |
| Transportation |
5 minutes by car from Akita Station, 1.3km 1,025 meters from Akita. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
9 Seats （ Counter only (6-7 seats available)） |
|---|---|
| Maximum party size | 9people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Menu
| Drink |
Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
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|---|---|
| Location |
Secluded restaurant |
閉じる
ChefKotaro Usami - A maverick who overturns his lack of experience
Born in 1971. After graduating from a technical college, he worked as a mechanic at Haneda Airport, but returned to his hometown of Akita with the aim of becoming a chef. While training at a Japanese-style meal restaurant, he became interested in an Italian Cuisine restaurant he visited for lunch, and decided to change his direction to Italian Cuisine cuisine. He decided to go independent with no experience, but was not satisfied, so he went to Italy for about three weeks to eat his way around the country to find the answer to his cooking, before returning to Japan. After further trial and error, he established Italian Cuisine that only he could offer. His reputation spread nationwide by word of mouth, and it became one of the most difficult restaurants in Tohoku to make reservations at.
Food A unique Akita Italian Cuisine created by "bringing out the different expressions of ingredients"
Chef Usami, who started with zero experience, presents dishes that he has constructed with his own interpretation, believing that "it is up to the guest to decide whether it is delicious or not," in a course menu. For example, he uses loach for dessert, hoping to "see different expressions of ingredients," and his ideas are not bound by preconceived notions. The only standard fish dish is a blackthroat seaperch lightly seared on one side over charcoal and served with Akita-produced urui and citrus fruits, but he changes ingredients according to the season and is constantly improving it.
DrinkThe wines served are all from Italy. They recommend pairing rather than pairing.
Wine is the standard for alcoholic beverages to accompany the food, and all are from Italy. There are always seven to eight bottles of sparkling, red, and white wines on hand, and grappa and amaretto are also available for after-dinner drinks. Chef Usami does not pair the food with the course, but rather wants guests to enjoy what they like. If requested, he will advise on a pairing that will create a synergistic effect with the food, but sometimes he will also have the fun of recommending a wine that is the complete opposite of the guest's preferred taste.
A mechanic turned chef, he established a unique world of Akita Italian Cuisine cuisine with no prior experience.
Once you make your way through the maze-like approach, you'll be soothed by the interior design, which is hard to believe was DIY. Chef Usami, a former aircraft mechanic turned chef, creates dishes th
...at are pure and beautiful, and seem to eliminate all waste, but what lies beneath is a world of realm he arrived at through repeated trial and error. He confronts his guests not with the question of whether the food is delicious or not, but with the question of "how it makes you feel." Gourmets from all over the country are paying close attention to his approach to pursuing deliciousness that only he can create, despite having no experience.