Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Alarde
(アラルデ)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Yoshitsugu Yamamoto - Many love calls from Spain
Food
A custom-made large brick kiln breaks new ground with firewood and charcoal, two-handed simultaneous firing
Space
The aroma of thick, old wooden beams and firewood brings a natural feel to the room.
Review
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Review 1,277casesFollower 2,777PeoplePick-up reviews
大阪本町、圧巻のリブロースの薪炭焼き『ワンオペながら手際よいお料理・・・♫』
今夜は、大阪で麗しのスパニッシュ料理 本町駅からほど近くのビジネス街にあるお店 ご主人の山本シェフは旬の食材を使ったバスク料理 スペインでプレーしていた元日本代表の乾選手似のイケメン 経歴はなかなか幅広く、和食店やアルゼンチン料理 その後、バスク地方の1つ星の『アラメダ』で3年間修...Find out more
2023/05 Visitation
1times
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Review 445casesFollower 99People行ってみたかったお店でした。ゆっくりとお料理を楽しむお店なので時間があるときにと思っていてやっと行けました。 この日も18時30分から22時30分くらいまでいたんじゃないかな？ ...Find out more
2024/04 Visitation
1times
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Review 58casesFollower 17Peopleフォアグラのボンボンショコラアイス アイスを口に入れると、フォアグラの風味が口いっぱいに広がります 生締めのブリと、ホタテのピンチョス 寿司感覚で手で食べてみたぶりの旨味と...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Alarde（Alarde）
|
|---|---|
| Categories | Spain、European Cuisine |
| Phone number (for reservation and inquiry) |
06-6616-9825 |
| Reservation Availability |
Reservations Only
18:00〜22:00あたりの営業時間内でのお電話は大変つながりにくくなっております。お急ぎでのご予約ご希望のお客様はポケットコンシェルジュの予約サイトから空席を確認の上、ご予約お願い致します。 |
| Address |
大阪府大阪市西区阿波座1-14-4 サインカンパニービル 1F |
| Transportation |
Tsurumi Ryokuchi Line [Nishiohashi Station] Exit 2, 600m north, 6 minutes on foot Yotsubashi Line [Honmachi Station] Exit 23, 300m west, 3 minutes on foot Chuo Line [Awaza Station] Exit 2, 700m east, 8 minutes on foot *From the Midosuji Line, it is about a 10-minute walk to Exit 23. It is faster to take a taxi from Osaka Station. Please note. 600 meters from Nishiohashi. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、AMEX、Diners、JCB） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
10%のサービス料をいただいております。 |
Seats/facilities
| Number of seats |
15 Seats （ 8 seats at the counter, 7 seats at the tables） |
|---|---|
| Private dining rooms |
not allowed There is a semi-private table at the back of the restaurant that can accommodate up to seven people. |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables There is a smoking area outside the store, but please bring a portable ashtray. |
| Parking lot |
not allowed There is also a covered car park nearby. |
| Space/facilities |
Stylish space,Comfortable space,Counter,Sofa seats,Wheelchair access,With power supply,Free Wi-Fi available,Wheelchair accessible |
Menu
| Drink |
Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations(Birthday plate),Take-out |
| With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome),Children menu available,Baby strollers accepted
We have a children's plate (2,000 yen) available. (Hamburg, omelette, fried shrimp, salad, bread, etc.) Of course, you can also enjoy a course meal. *We can also serve smaller portions. Please contact us. |
| Dress code |
There are no specific rules, but we ask that men refrain from wearing tank tops and beach sandals. Customers who wear strong perfumes, please refrain from wearing them when visiting our store, as we place great importance on fragrance. |
| The opening day |
2016.2.2 |
| Remarks |
[Go To Eat] We are unable to accept premium meal tickets. Thank you for your understanding. |
閉じる
ChefYoshitsugu Yamamoto - Many love calls from Spain
He spent three years honing his grilling skills at Bistro in Buenos Aires, Argentina. He then spent three years training at the one-star Restaurants "Alameda" in the Basque region of Spain. After returning to Japan in 2008, he worked as head chef at the Basque Restaurants "Echola" in Utsubo Honmachi, Osaka. In 2016, he became independent and opened "Alarde." His dishes, which approach the essence of Basque cuisine, are often invited as guest chefs by wineries and Restaurants in Spain, and he continues to be active on a global scale.
Food A custom-made large brick kiln breaks new ground with firewood and charcoal, two-handed simultaneous firing
The chef's pride and joy, standing majestically in the center of the open counter, is a large oven that uses both firewood and charcoal. It slowly cooks chunks of over 1kg, from meats such as tropical black beef with a rustic flavor to fish such as sawara. The magic of firewood and charcoal grilling is that it creates a melt-in-your-mouth texture that is almost like Prosciutto. Dishes such as small pintxos and the Basque specialty arroz (cooked rice) feature unexpected combinations of ingredients that fill the senses with fantasy.
SpaceThe aroma of thick, old wooden beams and firewood brings a natural feel to the room.
The restaurant's sign is unobtrusive in a quiet alley in Awaza, a blind spot in the city. The moment you smell the pleasant aroma of wood emanating from the stately brick asador (oven), the hustle and bustle of the city disappears. The thick zelkova counter, terracotta floor, and antique wooden beams covering the ceiling are reminiscent of mountain huts in the Basque Country. The Restaurants 's mysterious "wild atmosphere" is one of its great attractions, even though it is located in a densely built-up area.
A gastronomic sense that shines through simplicity. Expressing the essence of Spanish and Basque cuisine.
Modern Basque cuisine is often touted as a 20-course meal that makes extensive use of molecular cooking, but Chef Yamamoto's cuisine is based on an 8-course meal. This is because he believes that "the
... flavor of meat and fish can only come out if they are prepared in sufficient quantity. Each dish should be savored and remembered." Even though the dishes may appear simple and bold at first glance, they bring out the aroma, texture, and minerality of each ingredient with remarkable delicacy and precision. His cuisine is becoming more refined every day.