キャビアやムール貝まで徳島県産。野菜からワインまで全て無農薬。これは素晴らしい！ : A Tempo

【Higashinada Ward, Kobe】 ▶︎ 3 minutes walk from JR Sumiyoshi Station Actively using ingredients from Tokushima Prefecture from the chef Basically, no seasonings are used, almost no salt is used, vegetables, fish, and meat are all purchased directly from the producer All pesticide-free products from Tokushima Prefecture are used. All oils are pesticide-free ♪ Gourmets, chefs of famous restaurants, business people, etc. from all over the country do not post on SNS and only enjoy cooking This Italian Cuisine restaurant is frequented by serious gourmets. The interior of the store is a cross between elegance and casualness, and there are 7 counter seats and 1 private room. Since it is cooked in one operation, it seems that it will be used either way. It seems that business people use private rooms, but I am definitely the one! The chef♪ has also gone to Italy for training, and offers Italian cuisine using authentic techniques that combine Tokushima ingredients and Italian techniques. And the chef is also ♪ a sommelier The master is Mr. Imai, an Italian restaurant that is difficult to make a reservation at Ashiya. ♪ To be honest, Italian Cuisine looks gorgeous, but there aren't many elaborate dishes, so I personally don't think there are many restaurants that I think are really delicious. You can imagine how they make it. Among them, there were only about 2 restaurant that I thought were seriously delicious, but this restaurant was seriously delicious 3 restaurant I became ⭐the first ︎ It's really surprisingly delicious, so I want you ❤️ to go there Every month, the chef himself goes to Tokushima to visit the farmers and help them, and they share the completely pesticide-free ones. This vegetable is insanely delicious! !️ Rather, it makes the most ✨ of the taste of vegetables Because you don't use seasonings, you can use boiled down ingredients or unsalted Organic Food cheese, etc., and the taste is strangely rich ♡ Do you use salt? I've heard it a few times. There are two types of dishes in which such vegetables play a leading role, selection courses. ▶︎ 8,000 yen course (5 items in total) ▶︎ 11,000 yen course (8 items in total) There are also two types of wine pairings: 5 types 4,000 yen and 10 types 8,000 yen. This pairing is also amazing ✨ because it's all Organic Food and vegan wines. I asked for 10 kinds, but 13 types came out! !️ lol And when they run out, they pour them one after another, so you can drink almost all-you-can-drink (* '-'* people) If you go, you should pair them! This month marks the 5th year of the oven. There are few posts on SNS, and it's quite a hidden gem, so go there! ● Aperitif soup Pour veggie broth boiled down with thistle and vegetable scab skin seeds into the ice of the soup stock in the shape of a migratory crab. Even though no salt is used, it has the flavor of crab and the rich taste of the sea. ● Appetizers of special Tokushima vegetables The weight of the two layers is cold dishes on the upper tier and hot dishes on the lower tier. → White eggplant compote Grilled eggplant from a brand called Minas Seasoned with pear water, corn, and okahijiki. → Caponata The lotus root on top is fried and grilled and dried until it is completely drained. Fluffy, but crunchy, and delicious in taste and flavor ♡ → portettone finished entirely with potatoes Local Cuisine kadaifu fried in olive oil on top. This is an impressive dish! Even though I didn't use salt, the taste was too strong! It seems that the taste becomes stronger by boiling it down, and it is insanely delicious with a fluffy and fluffy texture! !️ - Speaking of Genovese burrata cheese of memories, the type that serves it whole is the mainstream in Japan, but in Italy, where the chef trained, burrata cheese is torn off and used for cooking. This time, it is a dish made by smoked swordfish and onions in a homemade burrata made by the chef. The chips used for the smoke are homemade smoked chips made by the chef himself using pear water. Everything was elaborate, and ♡ by smoking, the sweat from the ingredients penetrated into the onions under the net, and finally pesticide-free olive oil was used to mix all the ingredients to make three kinds of dishes. One is a swordfish on top as a carpaccio. The second is a salad that mixes everything. The third is to mix in the pisto Genovese that I learned in the real world. This pisto Genovese also studied in Italy authentic Genovese. It's too delicious to mix in a salad! !️ The crispy onion has a very elegant smoky aroma that was ✨ the best ● Focaccia The outside is crispy! Crisp! The inside is moist ♡ The wheat is fermented three times using Morioka's brand wheat "Wakko" of the variety "Yukichikara". The green color is a natural color that is mixed with the juice of boiled potatoes called Shadow Queen, which is called Shadow Queen without using pigment. The plate on which to put the focaccia was made to order according to this focaccia. ● Tokushima ingredients A dish that combines all Tokushima ingredients such as mussels from Tokushima Prefecture and shiitake mushrooms called Tenkeiko on top of the jelly taken from the mushrooms called Tenkeiko, Heavenly Eggplant, Yura Sea Urchin, trout fish roe, caviar, mussels, etc. This is the only shop in western Japan that sells Tenkei. Above all, I was surprised that caviar and mussels were produced in Tokushima Prefecture! !️ It's delicious just by licking a scooped spoon, but the ♡ scent of the seashore, the flavor of shiitake mushrooms, and the strong bubble wrap feeling of salmon roe and Yura's untan are sweet! It's too ❣️ delicious ● Bagna Cauda Fonduta This is an unforgettable dish. Swordtip squid is tossed with Korinky sauce on top of natural steamed abalone, topped with salt-free gorgonzola cheese and homemade anchovies. This gorgonzola is rich even though it doesn't use salt. I couldn't believe I didn't use salt. The soft abalone has the crunchy texture of squid and the rich taste and natural sweetness of Korinky. This sauce is too delicious! It was delicious and I ate ♡ it on bread until the end ● Reconstruction of doria Risotto seasoned with only vegetable broth without using salt on organic rice called Akisakari and natural seaweed. It is finished with biwa trout and migratory crab sauce. This sauce is delicious ♡ again ● Awa Beef Kazuichi A rare brand called Kazuichi's Ranichi uses the part where the lamp and ichibo stick together, and the aged meat is grilled in a frying pan. Natural salt from Tokushima Prefecture, salt made by grinding sea bream ara, etc. I got ♪ it in 3 types of salt mixed with dried and crushed olives ● Sudachi's homemade pasta kneaded with domestic wheat yukichi and basil You can ✨ choose as many homemade pastas you like. By the way, I have 6 balls ♪ The sauce of sudachi is gentle and sour. Sauce mixed with olive oil with sudachi peel When you put it on, for some reason, it becomes ♡ rich and insanely delicious ● Dessert Wild pistachio Gelato and Amaretti cookies. macarons ・ Olive oil chocolate was served ♡ on a pressure made of puff pastry