アズーリ血統のカジュアルイタリアン : Dhiabora

I was wondering what to do for the last meal out of the year. I've explored the area around the east exit of Omiya Station quite a bit, and I've come to the conclusion that it might be better to rely on my feet and my tongue and not rely on Tabelog 's functions. As lunchtime approaches, I feel anxious as people looking for lunch start to run around in circles. With the increase in the number of infected people, it seems that the request for self-restraint will be reissued, and it seems that there are fewer stores open. Then, as I walked towards Ichibangai, I noticed a sign that caught my eye, and although I see it often, I have never stopped by. So this would be a good opportunity. I found out from the pop-up in front of the store that this is a sister store of "Trattoria Azzurri" in Musashi-Urawa. In that case, there is no need to worry. Personally, I respect this place as a locally produced Italian Cuisine restaurant, as they advertise the use of Yoroken vegetables from Saitama. When I entered the restaurant, I could tell from the atmosphere that it had a more casual taverna feel than "Azzurri" and was a little more accessible. The menu is simple, and they don't seem to have any skilled pizza chefs. But it's definitely Italian Cuisine, and I ordered something called Unico Carne, which the waiter recommended. I think it was a set plate with meat as the main ingredient. There was also a fish main. They said it was cold because they couldn't turn on the heating in the restaurant as the New Year's dishes (!) were being handed out to customers with reservations. I was planning to leave right after eating anyway, so I agreed without hesitation, but I was more curious about what Italian Cuisine New Year's dishes would be like than about the cold. There were quite a few customers there as well. The purple salad that came as an appetizer and the bitterness of the Radicchio, which is very Yoloken-like, were pleasant. This has recently started to be distributed in supermarkets, but it is not yet widely known enough to make its major debut. When I finished eating, the waiter came over to ask if I could have as many refills of the rebaked focaccia as I wanted. I was bored until the main dish arrived, so I ordered just one more and decided to eat it with the meat and pasta sauce. The main dish was pasta with tomato sauce and beef. The meat was delicious when served with creamy mashed potatoes. The pasta was a puttanesca with a rather mild impression, as the sauce was not sour. It was well put together, but it was too safe and lacked character. If I was going to play it safe, I would choose it without hesitation, but I wonder if it would be an option in a special situation.