通うイタリアンの理由 : Osteria Splendido

Osteria Splendido is one of the best restaurants in Japan in terms of both culinary sophistication and wine pairings, but it is also easy to use, and we rely on it when we don't want to make any mistakes, such as our family's anniversary dinner. Italian Cuisine Osteria Splendido is located in the basement of Implicito, which is more easily understood by wine lovers. The restaurant that won first place in TheWorlds50BestRestaurants in 2016 was also named "OsteriaFrancescana," but the food is refined ristorante cuisine. I had just been there the other day, this time in July. The tagliolini with ravioli-style stuffed eggplant, clams, and mugwort was so delicious that I got drunk on the second course of wine, which I liked so much I had to drink it all. This time we had the 12,000 yen course, so there were many dishes and the tempo was fast, but the wine pairings increased, and by the second course, I was quite drunk. The wines were always paired with the right type of wine, and the abbinamento made me even more excited. Marie said, "You didn't look that different from usual," because she wasn't feeling well and had a low tolerance for alcohol, but I was sure that the barometer in my mind was over the K mark. The moment I got home, I took off my contacts and collapsed. The Notojima vegetables paired with the classic tomato jelly were delicious. The low-temperature-cooked bluefin squid was a good match for the thin crispiness, and the squid flavor was balanced without being overpowering in a good way. The appetizer of summer truffle-covered corn espuma, salsiccia, and caprino cheese tart. As we ate, the main characters changed from truffle to corn to salsiccia, in our mouths. Finally, the salsiccia goes boom! And.... That's where the wine takes control beautifully. I thought the cumin flavor of the happy pig might overpower the wine, but my fears were completely unfounded. The Barbary duck from Tochigi had a firm texture, but it was ecstasy as it loosened up. I thought it was just grilled, but it's not fair to attack the duck on two levels with piadina, is it? The wines paired with pork and duck are delicious as stand-alone wines, but they are even more appealing when paired with food, so this is an experience that can only be had at Restaurants. French wines, for example, a vintage of Burgundy, are to die for as a stand-alone wine, aren't they? It is called "marriage," but honestly speaking, it is more of an addition than a multiplication. Even if Natalie Portman, whose face is so beautiful without makeup, we can't expect much variation because it is a change at a very high level. Of course, Italian wine is delicious on its own, but its charm is doubled when paired with food. Depending on the abbinament, it can transform itself like a multiplication, and that's what makes me so scared. The Avengers-like transformations and collective power of "Splendido" is what makes it so addictive. OsteriaSplendido 03-3406-0900 BellAirB1, 4-6-3 East, Shibuya-ku, Tokyo, Japan http://www.osteria-splendido.jp/ ******************** Bubbles is contrat 2012, The Beginning of a Summer Night's Dream from Splendido, an assortment of four small amuses. Tuna cannoli. Sweets The tuna cream overflowing from the crispy dough is a surprise at first, but my brain gradually adjusts to accept it and I reach for the bubbles. The sole bavaroise, small but with a world of its own. Seaweed puffs, you go well with the foam, Kimi. Okra stuffed with scallops and sardine cream and garnished with salmon roe. Japanese mackerel, gazpacho, celery leaves. Hayashi's nerve-jangling mackerel. Chilled brodo when drunk with soup, gazpacho when drunk alone Wine is reflected here: squid from the Gotō Islands. What's a squid? I wondered. There's a cold-cooked bluefin squid hidden under the black crispy stuff, and when you eat them together, the textures are a perfect match. A paste-like combination of broad and squid ink is completed in your mouth. The squid's flavor is not overpowering, which is classy. Noto's red clay vegetables. Tomato confit and seeds, red radish, chirimen kyabetsu, zucchini, cauliflore, oseille, and more than 20 kinds of vegetables lined up on a bed of tomato consommé jus! Each ingredient has been given the best possible job, and the producer's thoughts seem to reach the table. Yes, I drove around Notojima the other day. I was reminded of the salads here. Focaccia's hot and fluffy texture enhances the sauce. Grilled corn tart with corn espuma, salsiccia, and caprino cheese. It is covered with a dome of summer truffles. The espuma and wine go together perfectly. The main ingredient changes in my mouth over time, and when the sweet corn turns into salsiccia, I lose my emotional reserve. I eat out almost every day, but I only get this excited once a month. Ehime Silk Eggplant I like Splendido's cuisine as a whole, but the pasta really hits home. I feel the Italian originality more than any other dishes. The aroma of the cheese is a mature accent, and the eggplant prod that fills the surrounding area is too good to be true. The orange wine is a laughable match for this pasta. I knew it, they always make me change a gear around here! Green tagliolini, clams, and bell peppers This tagliolini is made of mugwort, and it is boiled with clams. I mean, what's with the texture? The elegance of it, the sauce entwining with the noodles, how can you taste such a sense of togetherness? I can only nod silently, too pleased. From the outside, I look like a strange old man. It's okay, that's all right. Happy pigs, redheads. I didn't know it had such a strong hint of spice, but this wine doesn't lose to it. Tochigi Barbary duck. Needless to say, just delicious. Onion nouveau with wild watercress. It's firm at first, but then it loosens up. From there on, the duck dish from Extersea is Piadina. The duck dish is piadina, and all the smells are good. I was so full that I wished I could take it home and try it on an empty stomach. You also had cheese that day. Full belly... but I could eat it when I paired it with wine. Miyazaki Mango, coconut, banana. And a change of pace using actual sansho (Japanese pepper). Dessert wine. How many glasses of wine have we had?　I really don't miss any of them. Chocolate Sweet summer, almonds. The refreshing, sweet, savory, and textural flavors stimulated my senses, which I had not used in many ways. Summer oranges, jelly, choux de unduine, blackcurrant and almond tart. The wine and the food are the best of our type right now, and yet not too far away. Any good Restaurants but if it's far away and you can't get a reservation, it's honestly a hassle and sometimes I forget to make a reservation until the last minute and I'm in a hurry.