Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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- Categories：
- Budget：
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イタリア語で“小さな劇場”を意味する店名を冠したリストランテ。
“日本で最も美味しいイタリアン”に選出されたこともある横浜の名店「SALONE2007」から始まり
数々の名店を展開している「サローネグループ」の中でも1番好き
イタリアンの中でも恐らく1番のお気に入り
(私がジビエに沼った最初のお店)
建物は打放しコンクリートの建物の地下
店内は大人な色気が漂うラグジュアリーな内装
少し薄暗く広々とした店内のため
雰囲気でも酔えるのにワイナリーさんがおすすめして下さるワインが毎回どタイプすぎて
飲みすぎて顔茹でダコなる( ˙࿁˙ )
（ボトル入れちゃうのんなんで？）
シェフの斉藤さんが作ってくださるお料理は
オシャレでフォルムが美しいのはもちろん
美味しくて飽きさせない味付けで好き
至る所に遊び心がみられ現代風なモダンイタリアンな感じもとても好き
(抽象的で住みません)
まとめ
店内薄暗いので、お化粧ヨレてもまあいける
テーブルより絶対カウンターの方が色気でる
少食女子はショートコースにしてね
お料理と店内の雰囲気の相性が良すぎるのでどの角度から写真撮ってもええ感じになる
来月も予約しちゃった♡
またよろしくお願いします♡
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Restaurant information
Details
| Restaurant name |
IL TEATRINO DA SALONE（IL TEATRINO DA SALONE）
|
|---|---|
| Categories | Italian、Innovative cuisine、meat dishes |
| Phone number (for reservation and inquiry) |
050-5589-4128 |
| Reservation Availability |
Reservations available
*If you have any allergies or ingredients you don't like, please let us know in advance. |
| Address |
東京都港区南青山7-11-5 HOUSE7115 B1F |
| Transportation |
Approximately 15 minutes from Hiroo Station on the Hibiya Line 813 meters from Hiro o. |
| Opening hours |
|
| Budget |
￥30,000～￥39,999 ￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
Service charge 10% |
Seats/facilities
| Number of seats |
20 Seats （ 8 seats at the counter, 4 seats at the table, 1 private room） |
|---|---|
| Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people We have private rooms that can accommodate 2 to 4 people and semi-private rooms that can accommodate 6 to 8 people. To reserve a private or semi-private room, please call restaurant directly. |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
English menu available |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations(Birthday plate),Sommelier,Take-out |
| With children |
We ask that you please note that we do not allow customers under the age of 16 to enter our store. |
| Dress code |
*Smart casual. *Please note that we ask that you refrain from coming to our store wearing extremely casual clothing such as shorts and sandals. |
| Website | |
| The opening day |
2010.5.18 |
| Phone Number |
03-3400-5077 |
| Remarks |
*Following the revision of the consumption tax law that will take effect on October 1, 2019, the consumption tax charged on meals will be increased from the current 8% to 10% from the same day. Thank you for your understanding. |
Visited for the first time last month⋆꙳ The origin of my love for gibier! This month's main dish was boar, so I definitely wanted to try it ♡ The menu is as usual, with carefully selected dishes, and all of them are beautiful ♡ Truly a work of art! In particular, the pasta is made by chef Tetsumi Yamamoto, who won the IW100 Best Pasta Award in 2023.This time, the pasta is made with tayarin, a combination of delicious seaweed (like high-grade mullet roe) and clams, and a slight lemon scent. The glass had a refreshing finish and I could have had as much as I wanted (*ˊ˘ˋ*)✮*｡ﾟ By the way. . . The judges unanimously selected Chef Tetsumi Yamamoto's "Pasta Carificata" for the IW100 Best Pasta Award in 2023. According to the judges: ・It's a meaningful challenge that brings out the potential of pasta. ・It creates new tastes and flavors.・The traditional ragu sauce has been reinterpreted to create a clear and refreshing sauce suitable for ``futuristic tagliolini,'' and it has received great acclaim, with people saying, ``It is a work that makes us look forward to the evolution of other pastas.'' (´・ω・｀) I would love to try it. . . (I'll post the photo at the end. First of all, it looks so beautiful.) The main dish was wild boar from San'in. The sauce was smoked onion puree and Kuromojisugo. The onion puree was really delicious. It seems like it takes a lot of time to make them.I wonder if onions can change their taste like this?There are endless possibilities for chemical changes in ingredients. Gourmet food is fun❀.(*´▽`*)❀. My companion became very good friends with the sommelier who was on the same wavelength, and we shared two bottles of wine lol I was so happy lol My companion was so happy. That's great. I hope I can go again next month. ̖́- Lastly, I suddenly fell ill (it was my first time riding in an ambulance, lol), and even though I had to reschedule once, this time it was a revenge match, but they welcomed me happily. I received it. I was worried about my health, and the staff's consideration and service were wonderful, and I felt at home and felt at ease. It has become my favorite shop ♡♡♡ We look forward to your continued support in the future ( * ॑꒳ ॑*)✩.*˚