大宮での夜はチェーンのイタリアンダイニングって感じのお店で軽く一杯♪ : Itarian Dainingu Dona

Since I was on a business trip to Omiya from the morning on Monday, I stayed at a hotel near Omiya Station on Sunday evening. So, after checking in to the hotel, I stopped by early for dinner, and the restaurant I stopped by was "Italian Cuisine Dining DONA Omiya Store Mr./Ms. This was a casual Italian Cuisine dining restaurant that was close to Family restaurant developed by "Towa Food Service Co., Ltd.", which has many restaurant brands such as "Tsubakiya Coffee", "Ducky Duck", and "EggEgg Kitchen". It seems to be a chain that seems to be deployed in many restaurant cities in the surrounding cities, not mainly in the central city of the Tokyo metropolitan area. The location of the shop was on the first floor of "Sogo Omiya" in front of "Omiya Station West Exit". Entry time is 17:50. At this point, the previous customers were still early for dinner, so there were only three pairs of Mr./Ms.. There were 8 L-shaped counter seats, 1 table for 2 people, and 8 tables for 4 people. I was sat down at a table for two. After sitting down, I was looking at the menu on the table and was looking at it to order a drink, and I happened to see 1. Wine set" was ¥930. This is the house wine of the red wine "Monte Buona Vita Rosso" or the white wine "Monte Buona Vita Bianco", which is the following "3 kinds of appetizer platter" and "Spanish Prosciutto "Smoked salmon carpaccio", "Spinach bacon sautéed with garlic", "1/2 day's worth of oven-baked vegetables", "Steamed clams and mussels in white wine", "Snacks grilled with pennemeat cheese", It was a menu that allowed you to get one type of food at a great price. I was also able to do it. So, I thought that this would be a good deal if it was a good deal, so I chose "[Red] Monte Buona Vita Rosso" for the drink and "3 kinds of appetizer platter" for the food. (1) [Red] Monte Buona Vita Rosso" Red wine is served in wine glasses with a diameter of 6 cm, a depth of 10 cm, and a height of about 17 cm. Red wine was poured into a wine glass of this size up to about 4 cm from the bottom. It was a relatively easy-to-drink red wine with a weak body, a little high acidity, and a little spicy. (2) Assorted 3 kinds of appetizers The 3 kinds of appetizer platter is served on a wooden plate that is about 20 cm wide, 14 cm long, and 2 cm thick. On top of the wooden plate were three types of antipasto: smoked salmon and avocado cream cheese, mortadella, and caprese. (1) Smoked salmon and avocado cream cheese Smoked salmon and avocado cream cheese are served on a wooden plate in a dish. It was also served with two slices of crispy fried pasta. The flavor and saltiness of the smoked salmon go well with the strong mattari feeling of the cream cheese. However, I don't think I understood the feeling of avocado at all. The crispy pride pasta is about 10 cm long and 3 cm wide, and there are two pieces. This is a flimsy pasta dough that is fried in oil, and the aroma of the fried oil was good. This was used as a dip for smoked salmon and avocado cream cheese. (2) Mortadella Two mortadellas were folded and placed on top, and underneath were sliced lettuce and roughly chopped trevis. Although I could feel the flavor of aged meat from Mortadella. The red mortadella had a tangy peppery effect, and the pink mortadella had a good saltiness and sweetness of fat. (3) Caprese Caprese has 2 caprese. For one caprese, I combined 1 tomato cut into about 1/8 pieces, a round mozzarella with a diameter of 6 cm and a thickness of 0.5 cm, cut in half, and sprinkled with black pepper very lightly, and sprinkled with a streak of basil sauce. Tomatoes are low in acidity and sweetness. That and chot watery. It didn't feel crispy either. I think mozzarella is a little heavy. This is not a buffalo, but a milk mozzarella. I also wanted the basil sauce to be a little more bitter, but the tanginess of the black pepper was just right. ２．「 Steamed clams and mussels in white wine" ¥650 Steamed clams and mussels in white wine are served in a black ceramic skillet with a handle of about 14 cm in diameter and 2.5 cm in depth on a wooden plate that is about 20 cm wide, 15 cm long, and 2 cm thick. Inside the skillet were 3 mussels, 8 clams, and even 1 small red pepper. The orthodox flavor of the clams and the slightly peculiar flavor of the mussels are both decent. The soup had a slight taste of white wine without alcohol, the flavor and richness of butter, and the moderate flavor and punch of garlic, but I don't think there was any pungency of red pepper at all. After that, the saltiness was a little high and salty. I think it would have been better to keep this a little more restrained. This soup was soaked with half of the focaccia that came with the Ajillo. It was quite a horse~. ３．「 Ebino Ajillo ~with Focaccia~" ¥780 Ajillo is served in a black ceramic skillet with a handle of about 14 cm in diameter and 2.5 cm in depth on a wooden plate that is up to 20 cm wide, 15 cm long, and 2 cm thick. It's exactly the same wood plate and skillet as the clams and mussels steamed in white wine. The ingredients in the skillet are shrimp, broccoli, and potatoes. There was also one small red pepper in it. The olive oil is poured about halfway from the bottom of this skillet. The effect of garlic in olive oil is moderate. Of the salt and pepper, the salt was a little stronger. The pungency of the red pepper was weak. There are about 7 small shrimp in it. Small shrimp is a shrimp with a pre-made body. The texture was pleasant, but the shrimp-like flavor and sweetness were moderate. Both the potatoes cut into small squares and the crispy cut proccoli were moderately soft, and the garlic and olive oil with salt and pepper matched well and were delicious. The focaccia, which came by default on the Ajillo, was a basket that looked like it was woven from oval-shaped reeds with a maximum width of 17 cm, a maximum length of 12 cm, and a depth of about 6 cm. The focaccia is about 9 cm wide, 7 cm long, and 3.5 cm thick, and is cut in half. It's a moderately warm focaccia. The dough is crispy on the surface and has a fluffy texture on the inside. The aroma of flour and the warm saltiness of the focaccia were delicious as it was, but it was even more horse~ after soaking it in olive oil that exuded shrimp and vegetable extracts. I ate and drank for about an hour like that and then left the restaurant. It was a cost-effective shop. Because it was a chain restaurant, it was not only a bar, but also a restaurant that seemed to be able to be used Family restaurant.