Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
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- Fixed holidays：
- Monday
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Restaurant information
Details
| Restaurant name |
Nacol
|
|---|---|
| Categories | Italian、Wine bar、Creative |
| Phone number (for reservation and inquiry) |
050-5593-4162 |
| Reservation Availability |
Reservations available
*Depending on the reservation situation, we may have a 3-hour limit* *Wine lovers are welcome* Saturdays, Sundays, and holidays only 12:00-16:00 Natural wine bar 17:00- Course menu or a la carte At nacol, we offer dishes that take a variety of approaches to Prosciutto, and dishes that are in tune with the seasons, which are unique to our course menu. We recommend the course menu, which changes once a month. |
| Address |
東京都台東区浅草3-28-9 サイドプレイス 1F |
| Transportation |
Tokyo Metro Ginza Line, Toei Asakusa Line, Tobu Isesaki Line [Asakusa Station] 10 minutes walk 673 meters from Asakusa. |
| Opening hours |
|
| Budget |
￥10,000～￥14,999 ￥6,000～￥7,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Accepted （Transportation electronic money(Suica)、iD、QUICPay） QR code payment Accepted (PayPay、d Barai、Rakuten Pay、au PAY) |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT5010803004010 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
Service charge 10% |
Seats/facilities
| Number of seats |
8 Seats |
|---|---|
| Maximum party size | 8people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Counter |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations,BYOB,Sommelier |
| With children |
Kids are welcome(Elementary school students are welcome) |
| The opening day |
2024.4.3 |
| Phone Number |
03-6802-3898 |
A small Italian Cuisine located behind Asakusa Kannon, 10 minutes walk from Asakusa Station. A popular Italian Cuisine restaurant called "Ribollita e Salumeria" that previously operated in Kamata, Ota Ward, selling Prosciutto has reopened with a different concept behind Asakusa Kannon. At Nacol, our motto is "unique Italian Cuisine food with a focus on Prosciutto," we approach food in a fun way, conduct on-site inspections, listen to the producers' thoughts, and offer our customers the food and wine they care about. I want to deliver it to you. says the owner. 2024.3.23 Since it was pre-opening, I made a reservation in advance and came on the second day. Click here for course content! •Brioche → The sweetness of high-quality butter and eggs goes perfectly with Prosciutto. One of my favorite dishes since my Kamata days. •Fried bread → Modena in Emilia-Romagna, Italy, where the owner was training. Apparently there is a famous fried bread called ``Gnocco Fritto.'' Prosciutto was placed on top of fried bread, and it was delicious and went well with the tomato-based sauce. •Kiwaki and Burrata →Uses ``Kiwaki'' tomatoes from Kato Farm in Aichi Prefecture. The sweetness of the sugar content, just the right amount of acidity, and the crunchy texture of the tomato skin. Kawaba Denen Burrata cheese is rich. •Spring vegetables → Sea urchin is on top of lots of spring vegetables. A luxurious dish where you can enjoy seasonal ingredients in soup. • Conger eel → The conger eel was very fresh, and I was impressed by how soft it was when made into beignets. The white asparagus puree has a smooth texture and a high-quality taste. I was excited about the new combination. • Shirokane pork → Pasta using Shirokane pork from Hanamaki. The dough is stretched and cut just before making fresh pasta. You can fully enjoy the flavor of fresh pasta dough. •Tokyo Beef → Only around 80 Tokyo beef are shipped each year, and it is called the ``phantom Japanese black beef.'' The aroma of truffles was amazing the moment I ate it, and the beef was so tender. In addition, handmade salt is an accent. •Pistachio → Pistachio ice cream, rich chocolate brownie, and pie are homemade and perfect as an after-dinner dessert. The course content is satisfying and fulfilling. It was truly wonderful to see how each ingredient was used and the producers' thoughts were reflected in the dishes. The course content seems to change once a month, so you can keep an eye on what the content is each month. 2024.4.3 It's our grand opening, so please come and visit us.