Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Falo
(falo)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Thursday
Restaurant information
Details
| Restaurant name |
Falo（Falo）
|
|---|---|
| Categories | Italian |
| Phone number (for reservation and inquiry) |
03-6455-0206 |
| Reservation Availability |
Reservations available |
| Address |
東京都渋谷区代官山町14-10 LUZ代官山 B1F |
| Transportation |
4 minutes walk from Tokyu Toyoko Line [Daikanyama Station] 8 minutes walk from Tokyo Metro Hibiya Line [Ebisu Station] 9 minutes walk from JR Yamanote Line/Saikyo Line [Ebisu Station] 200 meters from Daikan yama. |
| Opening hours |
|
| Budget |
￥8,000～￥9,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （Diners、VISA、Master、JCB、AMEX） Electronic money Not Accepted QR code payment Accepted (PayPay、Rakuten Pay) |
| Table money/charge |
お通し代として\450- |
Seats/facilities
| Number of seats |
30 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Nearby coin parking: 8 spaces available at Daikanyamacho 18-10, 10 spaces available at 15-7, etc. |
| Space/facilities |
Stylish space,Counter |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish,English menu available |
Feature - Related information
| Occasion |
|
|---|---|
| Service |
Sommelier,Delivery |
| Website | |
| The opening day |
2016.5.18 |
| Remarks |
We are also selling online! You can enjoy the taste of falò anywhere in the country! ! We offer a rich lineup from appetizers to main dishes, pasta sauces, and desserts. We accept orders from the website below.・falò HP http://falo-daikanyama.com/page-1522/ |
| PR for restaurants |
Unique charcoal-fired Italian Cuisine food
Seasonal seafood and vegetables are grilled over charcoal. We grill seasonal seafood, which has become a specialty, in front of our customers for each order. We always have around 20 types of natural |
Last night's dinner was falo in Daikanyama! It's a Michelin Bib Gourmand-winning Bonfire Italian Cuisine restaurant that looks interesting, and I've been interested in it for a while.It's located a little down the hill from Daikanyama, which has a nice atmosphere, towards Shibuya. The shop is located in the basement, and there are wine bottles lined up at the end of the stairs leading down, giving it the feel of walking into a bar.The center of the shop is the kitchen, surrounded by a square-shaped counter. It's an interesting structure that looks like a show, with the charcoal piled up vertically in a prominent place near the entrance, giving it the atmosphere of robatayaki.However, even though it's called robatayaki, it's basically Italian Cuisine, and the interior decoration of the walls and ceiling is also very interesting. It's stylish and makes you feel like you're in Daikanyama.The other customers who come here also look like Daikanyama.There are a lot of interesting-looking items on the menu, so it's hard to decide.The prices seem a little high, but... I think it would be cheaper if it was a restaurant.For some reason, I felt like I could eat a lot of different things in a course, so selection selection course, which you can order even on the same day.⭐︎Hokkaido space ginseng soup (space ginseng) What? I might have heard wrong) ⭐︎Panna cotta with scallops Snow crab and cod roe with rape blossoms ⭐︎French white asparagus Bassor style (It says so on the menu, but I think this is probably Bassano style) ⭐︎ Cheese-crusted frites with butterbur and fresh onions ⭐︎Charcoal-grilled Oyster and potato gratin ⭐︎Porchetta baked in chunks with charcoal salt ⭐︎Pasta with firefly squid, celery, and fresh tomatoes ⭐︎Dolce tiramisu & adult pudding ⭐︎Espresso VINO ⭐︎Toast sparkling ⭐︎White wine ・SASSAIA '22 ANGIOLINO MAULE Garganega Veneto IGT ・LANGHE riesling '19 (oddero) Piedmont DOC ・Santa Tre'21 Trebbiano (orange wine) Tuscany IGT ・VALTER MLECAIK 2017 Chardonnay (Chardonnay) Slovenian wine ・AMOROTTI Trebbiano d'Abruzzo ⭐︎Red wine ・TAJO 'NF Nebbiolo Breisa Piedmont The scene during the making process is that there is a finishing table in the middle of the rectangular shape, and 3 to 4 people gather around the plate to put the finishing touches on it, each adding spices and placing the galoni on top. By the way, I think it was the first time I'd ever seen the style of making a dish with multiple people, as if they were operating on an operating table.I think I called the first appetizer soup ``space ginseng,'' but I misunderstood. I looked it up later, but I can't seem to find such a variety.However, the cumin added a little bit of flavor, and it was suddenly delicious.The scallop panna cotta was a little bland, but considering it was the beginning of the course, it was about as good as it gets. I wonder if the amount of salt is good.Either way, it's delicious.This restaurant's signature porchetta has a hearty feel from the way it's grilled, and the secret spices are nice.Overall, it's delicious, but the food is a little bland. I guess I feel that way because the visual impact when they're making it is so great.They even serve quite expensive-looking wines by the glass, which also has a Daikanyama feel.They ask me how hungry I am before I go to finish off with the pasta. , I'm grateful for that. I enjoyed the Daikanyama dinner, which included pasta, dolce and espresso. Thank you for the meal!