日本素材を活かすイタリアンと、凄腕ソムリエールのワイン : Osteria Splendido

I've been interested in Italian Cuisine for a long time. It's not exactly convenient, being only a 15-minute walk from Ebisu, Omotesando, and Shibuya, but the number of seats is limited, so it feels like a hideaway. The first floor is a cafe, and when you go down the spiral staircase to the basement, there is only one table and a private room. The approach has a theatrical feel. Above all, I was overwhelmed by the delicate Italian Cuisine cuisine of Chef Kobayakawa, who has lived in Italy for over 10 years, and the wine selection of the talented sommelier who complemented it. The sommelier's articulate explanation of the food and wine was very easy to understand. He also gave me detailed information about Italian grape varieties, which even sommeliers say they can't remember, which was a great learning experience. I chose the 12,000 yen dinner course that day, but I changed the pasta to white truffle, so the extra charge was quite a lot. The only thing left was the wine pairing. So, that's what I had for that day. * indicates wine pairing. 1. Gifts from Osteria Splendido ・Annou potato soup First, warm up your stomach with this ・Ishikawa Prefecture Koshihikari rice puffs with tuna bresaola style and avocado cream ・Gnocco fritto with 24-month Prosciutto Cannoli with tuna cream and topped with olive powder ・Grana Padano sponge with tomato confit and micro basil ・Ishiguro Farm Guinea Fowl liver with balsamic vinegar and hazelnuts Amuse-bouche is served one after another, truly Italian. All of them are very delicately done. *CANTINA DELLA VOLTA Lambrusco aged for 36 months 2. Goto Islands Squid Squid cooked at low temperature, frozen, broken down the fibers to soften, and thinly sliced. Salt and lemon make it salad-like. The squid ink is combined with vegetables so it does not turn black on the teeth. Squid ink and chickpea cialda Finely textured cialda is the chef's specialty. *NOELIA RICCI This is a wine from Emilia Romagna, but on the back of the label there is a picture of a whale. It is rich in minerals because it grows in layers of land that were once the sea in ancient times. 3. Salad made from the red soil of Notojima A salad of about 28 kinds of pesticide-free vegetables grown in the red soil of Takano Farm on Notojima. Some vegetables I've never tried before. Tomato consommé jelly, green tomato seeds, cherry tomato confit, salad burdock, Japanese turnip, broccoli, dried cabbage, zucchini, green beans, mustard greens, red radish, red stem mizuna, oxalis, nepitella, coral kale, sweet potato, black radish, radish, chickweed, oseille, salad red turnip, nasturtium, nasturtium flower, marigold, golden radish, basil seeds, pesto, pesto, salted Kawachi bankan oranges, black garlic dressing, bamboo charcoal and potato powder. The bottom of the plate is covered with tomato jelly. You can feel the power and gentleness of the earth. *Kante This is from a winery in Friuli-Venezia Giulia, close to the Slovenian border. It's stylish that the label has a similar pattern to the salad. 4. Turnip: The same turnip from Taka Farm as 3, stuffed with salsiccia and scallops, with Prosciutto. Served with shrimp crackers and Prosciutto chips. The umami of the broth is impressive. *SIRE 2018 Collina del Pernione Sile Lombardia wine Orange wine. 5. Tagliolini White truffle They shaved a lot of it right in front of me. The rising aroma is dizzying. *NEBBIOLO D'ALBA 2016 Orlando Abrigo Tutto a Mano Valmaggiore Nebbiolo A red wine with a berry flavor. 6. Ravioli Pheasant, Maitake mushrooms Pheasant ragout and Maitake mushroom ravioli. *Sacrisassi Rosso 2013 Le Due Terre Friuli red Grapes born from two different layers of earth. 7. Ise Chicken Porchetta - Wrapped in thigh meat with foie gras and rosemary, roasted. Sprinkled with Inca's Awakening, Taggiasca olives, and black truffles. *Capinera dell'Etra Tenuta Monte llice Sicilian red - Breast meat baked in the oven with carciofi. Chicken bone bisque sauce Micro Italian Cuisine parsley Micro red shiso Very juicy and tenderly cooked. *BRUNELLO DI MONTALCINO 2014 8. Pear Tart Tart crust with Gelato pear compote Burnt white chocolate cream Licorice powder Sugar cialda Raspberry powder A beautiful dolce that goes beyond the concept of a tart. ＊CASTEL DE PAOLIS Muffa Nobile 9. Small sweets ・Pomegranate and lemon soda ・Grapefruit jelly and cheese cake ・Neapolitan spoliatella ・Butter biscuit with caramel mousse and raspberry ・Passion fruit ganache and raspberry powder 10. Herbal tea Bread: ・Rosemary focaccia ・Puglia fennel seed taralli ・Polenta scacciata ・Grissini ・Baguette Although they use Japanese ingredients, the food was very Italian. It's a restaurant I'd like to keep a little secret.