Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
La Stalla
(La Stalla)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday、Tuesday
Specialities
Chef
Masayuki Sato (Sato Shigeyuki) - Pursuing the path of cooking that he has always loved
Food
Working closely with the best producers to discover the ingredients
Food
Piedmontese techniques bring out the best in delicate Japanese ingredients
Set menu
おまかせコース9dishes
Review
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Review 3,122casesFollower 1,956PeoplePick-up reviews
ワンオペの鬼#17+ おもろいオヤジ#15：自家製率の高い元パラリーガル...
初訪 ・ワンオペ店舗 ・おもろいオヤジシェフの店舗 を訪問するシリーズ。 茨城県イタリアン部門のTop【3.69：2023Jul】に君臨している同店。 同じ「つくば市」に百名店も存在してますが、先行レビューの皆さんが絶賛されていたので、此方を訪問2ケ月位前にTEL予約。 店内...Find out more
2023/07 Visitation
1times
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Review 180casesFollower 151People"Wakabaya" is coming!!
Today, Wakabaya, a familiar face to our shop, came to visit us. Wakabaya's wild vegetables...Find out more
2024/05 Visitation
20times
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Review 2,814casesFollower 6,975People【★4.6】Nemoto's flounder【2266-9】
1,680 characters★ I came to Ibaraki Prefecture from Tokyo. Fujimoto-san from Imabari, Maed...Find out more
2024/04 Visitation
9times
Restaurant information
Details
| Restaurant name |
La Stalla
|
|---|---|
| Categories | Italian |
| Phone number (for reservation and inquiry) |
090-8101-7656 |
| Reservation Availability |
Reservations Only
当店はコース料理のみのご提供で、19時一斉開始となります。 |
| Address |
茨城県つくば市松代2-10-9 2F |
| Transportation |
From Tsukuba Station A3 exit, take the Matsushiro Circulator Bus: C15 from bus stop number 4 of the bus terminal and get off at Matsushiro 2-chome. It is a 5-minute walk from the bus stop. Departures from Tsukuba Station every hour at 25 and 55 minutes past the hour. 1,491 meters from Tsukuba. |
| Opening hours |
|
| Budget |
￥10,000～￥14,999 ￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999￥15,000～￥19,999
|
| 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 |
6 Seats |
|---|---|
| Maximum party size | 10people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK About 3 units |
| Space/facilities |
Comfortable space |
Menu
| Drink |
Wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations,Pet friendly (Good for pets) |
| With children |
Baby strollers accepted |
| Website | |
| The opening day |
2015.12.1 |
| Remarks |
Starting April 1, 2024, the course fee will be revised to 14,000 yen (excluding tax). |
Environmental and social initiatives
Reducing Food Waste
Sato, who had experience raising cattle during his training, has a strong respect for the lives of living creatures. He believes in using nearly 100% of the ingredients in his restaurant to minimize waste. Excess fat from blocks of meat is combined with other meats to make dishes such as pâtés, and bones are also grilled to make broth. All vegetable scraps are frozen and used as soup stock. In addition, no garnishes are used that are merely used to decorate the plate.
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
ChefMasayuki Sato (Sato Shigeyuki) - Pursuing the path of cooking that he has always loved
Born in Wakkanai, Hokkaido in 1965. After working for a major financial company, he went to Italy at the age of 46 to train as a chef. He learned the basics of cooking at a vocational school, and learned not only cooking but also raising beef cattle and making charcuterie at Restaurants in Piedmont that also operates a livestock farm and winery. After returning to Japan, he opened "LaStalla" in a horse riding club in Tsukuba City in 2012, and moved to its current restaurant in 2015. On his days off, he often visits producers with his family and friends, building deep relationships with them.
Food Working closely with the best producers to discover the ingredients
Most of the meat and fish is sourced from Sato's hometown of Hokkaido. For rare domestic lamb, he buys half a head of Suffolk lamb from Niniufarm in Shimukappu, and Southdown lamb from Takahashi Sheep Farm in Shintoku. In winter, hunters also deliver Hokkaido deer and brown bears. Vegetables come from Yuzumo Farm, an Organic Food vegetable garden in Tsukuba. Wakabaya, known among top chefs as a wild mushroom and wild vegetable hunter, also provides rare seasonal vegetables to add color to the dishes.
Food Piedmontese techniques bring out the best in delicate Japanese ingredients
The cuisine is based on Local Cuisine learned in Piedmont. Tajarin is a representative example of the pasta that is made every day by hand, stretching, and cutting. It is served with a tomato sauce full of the flavor of Ezo deer and finished with a sprinkling of Ezo mountain wasabi. The charcuterie, made with special ingredients such as 'nduja, a paste-like sausage made with Umeyama pork from Tsukahara Farm in Ibaraki and kneaded with chili peppers, and bresaola made with lean shorthorn beef from Sugano Bokuen in Hokkaido, are exceptional.
He puts the memories of his once-in-a-lifetime encounters with people and ingredients he is drawn to into his cooking.
La Stalla serves extremely simple, yet deeply flavorful and surprising dishes. The cuisine of Masayuki Sato, who has a rare sensibility and discerning eye, is distinguished by the brilliance of the in
...gredients. The ingredients, which would be the envy of high-end restaurants, such as fresh fish and lamb from Hokkaido, organic vegetables from Tsukuba, and wild game and mountain vegetables delivered by hunters, are all gathered here thanks to Sato's personality and the resonance with the producers. The cuisine, which is imbued with the passion of these unique producers, moves the hearts of customers and satisfies their curiosity about food.