隠れ家的空間でいただく本格的イタリアン！ : Osteria Splendido

I visited the nearby Osteria Splendido for the first time for the company's year-end party! The first floor is Wine Bar, and Restaurants space is located down the spiral staircase inside the store. It has a very hidden atmosphere and is very nice! Below is the order of what was served. 1. A gift from Osteria Splendido Avant-Amuse-Bouche ・Smoked onion soup The sweetness of the onion is really strong, and the smoked aroma whets the appetite. ・Gnocco Fritto Topped with 24-month aged Parma Prosciutto. ・Krapfen Inside are sausages, potatoes, and Kujo leeks. ・Mackerel on buckwheat flour dough The combination of the mackerel flavor and buckwheat flavor is exquisite. ・Grana Padano sponge Fluffy and fluffy. On top is tomato confit and micro basil. ・Guinea fowl liver paste from Ishiguro Farm in Iwate Prefecture Surrounded by hazelnuts and plum sauce. This was incredibly delicious! 2. Squid from the Goto Islands Cialda made with squid ink and chickpeas. Chef Kobayakawa was so good at making cialda that he was given the nickname "cialda" while he was training in Italy. Below that is a Goto Islands bigfin reef squid that has been slow-cooked, flash-frozen, the fibers of the flesh broken down to make it soft, then cut into thin strips and seasoned. The squid ink sauce is spread with broad. The umami of the squid ink and the refreshing lemon flavor of the squid somen noodles are delicious! Then we receive focaccia made with rosemary. All the bread is homemade and wonderful. Along with Cedric Casanova olive oil. I knew it was a recommended olive oil because Toba-san from sio told me about it before, and it was a wonderful taste! Then we receive grissini, taralli kneaded with fennel, and scacciata. Each one is delicious. 3. From the red soil of Notojima A salad of 20 kinds of pesticide-free red soil vegetables from Taka Farm on Notojima, served on tomato consommé jelly. The bubbles are yuzu bubbles. There were some vegetables I had never tried before. The tomato consommé jelly was refreshing and delicious. 4. Turnip A softly stewed turnip topped with shrimp chips and Prosciutto. The turnip is stuffed with salsiccia and scallops, and served with a broth made from Prosciutto. Delicious! 5. Tagliolini, Hokkaido, true whelk Since it's the season for pasta, they also use white truffles in some dishes... But the true whelk looks delicious too... How about a half portion each? The sommelier suggested. Thank you, I will humbly accept lol Handmade tagliolini, aglio e olio made with true whelk. I also liked the aroma and texture of the true whelk, and the gentle flavor of the aglio e olio. The baguette that came next was also incredibly delicious! 6. Tajarin, White Truffle This is the third time I've had white truffle this month. They shaved a generous amount right in front of me. The aroma is insane. It's delicious as expected. 7. Cantabrian Anchovy Agnolotti Cima di Rapa The best of the day! The agnolotti dal pudding has finocchio inside. The Cantabrian anchovies on top are very flavorful and add a great accent! Western rapeseed flowers Cima di Rapa sauce and sauteed, and burrata is also used as a sauce. This was really delicious. Whole wheat bread was also served, which was also delicious with the rich aroma of flour and a sour taste. 8. Ise Chicken Porchetta Porchetta made with thigh meat. Inside is wrapped in foie gras and fennel, with Inca awakening and olives on the bottom, and black truffle on top. Rich in aroma and rich flavor. Even though it's chicken, it feels luxurious enough. 9. Oven-baked Ise Chicken Oven-baked breast meat. A bisque sauce made from Shimonita leeks and Ise chicken bones. A rich sauce like chicken broth. It goes well with the light yet moist baked breast meat. It is also served with Shimonita leeks baked in the oven until they are browned. This has a melt-in-your-mouth texture and is sweet and delicious. 10. Awayuki, Tochiotome strawberries, rhubarb, mascarpone Awayuki is a cannoli made with white strawberries and Tochiotome strawberry candy sheets, rhubarb compote, lemon cream, white chocolate, etc. It was a dessert with a good balance of sourness and sweetness. 11. Mignardises and tea ・Kiwi celery soda ・Grapefruit jelly and cheesecake ・Cannoli made with ricotta cheese ・Passion fruit ganache ・Sfogliatella A female sommelier serves the meal by herself. She was very knowledgeable and skilled. The service was truly amazing. Chef Kobayakawa has trained at a star-ranked Restaurants in Italy for 12 years. Restaurants believes that everything it serves is handmade, including the bread and desserts. It was so delicious that it was a shame to leave it alone for two years, even though it was so close by. I'd like to visit again when I have the chance.