イタリア気分を堪能できるMOI認定店！ : Trattoria GHI-HEI

Last night's dinner was Trattoria Gihei in Musashi Shinjo! This is my third visit including lunch in the past month, and it's my favorite Italian Cuisine! Ever since I went there for the first time, I looked at the menu and wanted to eat this and that, and then the next time I came, I decided to eat that, and what I couldn't eat that time was my next homework assignment, and I kept repeating that. Every time I come, there's a new menu on the menu, and I wonder if this cycle will never end. Order ⭐︎French white asparagus mousse with Hokkaido sea urchin ⭐︎Ishikawa Himi yellowtail and Niigata blue-eye tuna carpaccio ⭐︎Assorted appetizers, Hashirui fishing mackerel carpione, marinated sardines, quiche, green beans stewed with tomatoes, fenocchiano, Yashima lotus root Balsamic stew, chicken white liver, tomato sticky pork rolls, green peas, firefly squid marinade ⭐︎ Spaghettini with pesticide-free tomatoes from OGAWA Farm in Miyazaki Prefecture ⭐︎ Risotto with firefly squid and white asparagus from Hyogo Prefecture ⭐︎ Shoulder of American black beef (red beef) Assortment of grilled loin and 4% Satsuma beef from Kagoshima Prefecture ⭐︎Pistachio cassata, gateau chocolate ⭐︎Valli Brut ⭐︎NE? Langhe Bianco 2021 DOC ⭐︎ Cosimo Taurino Salice Salentino Rosso Riserva 2011 ⭐︎ Terenzi Morellino di Scansano 2021 DOCG ⭐︎grappa sarpa oro di poli ⭐︎liquore al melone di calvenzano There are so many things I want to try just as appetizers, but this time I decided to order an assorted appetizer platter and was wondering what would be on it. I was looking forward to 10 types? I was surprised to see that not all of the dishes on the plate were listed on the menu. Normally, I would think that most of the dishes would be listed as appetizers, but when you think about it, the number of different preparations at this restaurant is amazing. It's quite something. I can feel the chef's passion. I'm glad I was able to enjoy a variety of flavors little by little ☺️ The white liver was extremely delicious. The wife, who is also a sommelier, carefully explained the 10 types of assorted dishes, but there was too much information. I tried to write about it, but I only vaguely remember the tomato spaghetti, which brings out the sweetness while retaining its freshness and acidity.It's insanely delicious.I want to eat it every day.I love pasta, so there were many other things I wanted to try. I regret it.I'll definitely come back for the pasta set for lunch.When the chef was free, we started talking about Italy, and even went on a tour of Italy with the regulars at the restaurant to learn about the chef's training in Italy. If I were to join you someday, I'm sure it would be a really fun and delicious trip.In the end, we had the grappa and meloncello recommended by the chef, typical of Italian Cuisine cuisine, and they were delicious as well.The chef is also a sommelier. The wife was also very warm and we got excited until late.Last night was also delicious! Thank you for the meal!

Today's lunch is trattoria GHI-HEI in Musashi Shinjo! I visited this Italian Cuisine restaurant the other day for dinner, but it looks like they also serve lunch, so I thought I'd try some pasta soon.As I wrote in a previous article, it's certified by the Italian government as MOI. They say that Italian style is important not only for the taste, but also for the atmosphere and service, and the restaurant is small and cozy without being too pretentious. I ordered the pasta that I wanted but couldn't because I was too full. ⭐︎Pasta set 1,350 yen - Kittarine with squid ink, Hokkaido sea urchin cream sauce (+800 yen) Homemade focaccia, fermented Chinese cabbage potage, Comes with salad and coffee. Homemade focaccia with a nice saltiness. It was my first time to have fermented Chinese cabbage potage, and it had just the right amount of sourness, flavor, and thickness. The salad was delicious, of course, and the pasta too. The chewy and rich sea urchin sauce is very chewy and tastes great.It's a bit extravagant for a weekday lunch, but it's still delicious.Next time, I'd like to try a different type of pasta for lunch, such as an oil-based one.I can eat pasta every day. I love pasta as much as I can eat it, so while I was eating, I texted my partner to say that I came alone, and he told me to make a reservation during the holidays, which I received soon! was delicious! Thank you for the meal! !

Last night's dinner was at TRATTORIA GHI-HEI in Musashi Shinjo! My partner was a bit groggy from drinking too much sake the day before, so he searched online to find a restaurant that didn't serve sake, and found an interesting Italian Cuisine! So, when I looked at the URL of the restaurant's website, I found out that they are particular about locally produced ingredients, and are the only restaurant in Kanagawa Prefecture (as of 2012) that is certified by the Italian government as MOI (Italian Hospitality International). The Certification Mark) is an international certification for Italian Cuisine Restaurants developed by ISNART (Italian National Institute of Tourism Research) and UNIONCAMERE (Italian Federation of Chambers of Commerce and Industry). Certification is currently carried out in 48 countries around the world, and in Japan, the Italian Chamber of Commerce and Industry in Japan has been operating it as the official certification body since 2011. This certification mark is awarded to Italian Cuisine Restaurants that provide the same high-quality service and food as in Italy. The chef's training in Italy seems to be in the northern to central areas of Turin, Marche, and Verona, so as an Italian Cuisine lover, I have high expectations because he seems to be of an Atchi style.Just before dinner opens When I called to make reservation on the day, I was told in a friendly tone that everything would be fine.The way they answered the phone, I could easily tell if it was a good restaurant or not.The size is small, typical of Musashi Shinjo. , from the chef's position in the open kitchen, you can see all the seats, and it's wonderful to see that the chef pays close attention to every turbora.The interior is also full of Italian characteristics, and it's so high that you feel at home. The atmosphere is relaxing and easy to use for everyday use as well as for anniversaries.The female staff members are very polite and friendly when explaining the food and wine.The menu is full of things you'll want to try.Orders are a la carte. I told them I wanted to share because I wanted to eat a lot of things.Order STUZZICHINI ⭐︎Marinated squid and red onion from Hokkaido ⭐︎Turban shells from Ito grilled with herb butter ANTIPASTI ⭐︎Ibaraki Ushiku's Yashima lotus root fritters ⭐︎Fritatina, Local Cuisine from Naples ⭐︎Miyagi Prefecture OGAWA Farm's pesticide-free tomato salad ⭐︎Miracle carpaccio made with 4% Satsuma beef from Kagoshima Prefecture PRIMI ⭐︎Paste Trapanese (tomato, tuna, almond) ⭐︎Kumamoto Prefecture red beef and porcini cream sauce VINO ︎⭐︎Glass sparkling & Spumante ⭐︎White wine bottle LA TRAVAGLINA Pinot Nero(DOC) ⭐︎Red wine glass TERENZI Morellino di Scansano(DOCG) Sangiovese DOLCI ⭐︎Pistachio cassata ⭐︎Tiramisu ⭐︎ caffè Eating meat at home on Sunday! Since I had decided on this, I decided to leave out the second option and ordered two types of primo. The first marinated squid was slightly warm, and the squid remained soft and had a great sourness and sweetness. The lotus root fritto and frittatina were also very delicious. Bubbles So, the white wine is also a slightly sparkling type.The appetizers are slightly seasoned, but there are salt, pepper, and two kinds of oil, so you can use whatever you like, which is Italian Cuisine style. I wonder if that's unusual. What do you use to season carpaccio? Like, citrus and anchovies? ? ? Or the scent of oil? ? ? It's so delicious! ! The female staff first explained to me that most of the dishes are served in 2-person portions, and Primo and Secondo are served in two portions from the beginning.I'm glad that they take care of things like this☺️ It takes twice as much time to arrange the dishes, but from the eater's point of view, you can share the beautifully arranged plate and eat without ruining it.I think the trapanese was linguine.The addition of almonds gives it a unique nutritious mineral flavor. The red beef and porcini cream sauce has added texture and density, making it refreshing but satisfying and delicious.The cream sauce of red beef and porcini is like the homemade chestnut flour tagliolini, which is thin and flaky, and it's my first time to taste the texture, and it's also very delicious. I was very satisfied with the delicious food. I've lived nearby for over 10 years, but I never knew there was such a wonderful Italian Cuisine in Shinshiro. It's not like Shinshiro in a good way, but I'm sure this will be a repeat restaurant. I also had lunch there. It looks like it's going to be good, so I'll try it for lunch next time.It was delicious! Thank you for the meal!