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：
- Wednesday
[Meguro Gajoen] Natural Italian Cuisine, the taste of Canobiano at a reasonable price ♡
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外観
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内観
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Chef's Special Menu
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プロセッコ
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プロセッコ
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プロセッコ
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植竹シェフ
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縞海老とカラスミの冷製カッペリーニ
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縞海老とカラスミの冷製カッペリーニ
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すりたて生ハム
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すりたて生ハム
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すりたて生ハム
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カノビアーノのグリーンサラダ
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シチリアの白ワイン
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シチリアの白ワイン
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ワカサギのフリット
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塩サバと生姜の " にんにくを使わない " アヒージョ
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ホタテと長谷川農園のマッシュルームの " にんにくを使わない " アヒージョ
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ホタテと長谷川農園のマッシュルームの " にんにくを使わない " アヒージョ
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ビオビオ メルロー
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ビオビオ メルロー
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和牛ボロネーゼと季節野菜のカサレッチェ
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釜揚げシラスと九条ネギのスパゲッティ
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牛テールの塩焼きタイム風味、カリフラワーのピュレ添え
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牛テールの塩焼きタイム風味、カリフラワーのピュレ添え
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銘柄豚ロースの藁焼き
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銘柄豚ロースの藁焼き
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銘柄豚ロースの藁焼き
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銘柄豚ロースの藁焼き
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キャンティ
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彩りフルーツのマチェドニア
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彩りフルーツのマチェドニア
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食後のコーヒー
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内観
Restaurant information
Details
| Restaurant name |
CANOVIANO CAFE（CANOVIANO CAFE）
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|---|---|
| Categories | Italian、Cafe、Natural food |
| Phone number (for reservation and inquiry) |
050-3188-7570 |
| Reservation Availability |
Reservations available
お席は90分制となります。 |
| Address |
東京都目黒区下目黒1-8-1 ホテル雅叙園東京 |
| Transportation |
3 minute walk from Meguro Station (JR Yamanote Line West Exit, Tokyu Meguro Line, Subway Namboku Line/Mita Line) down Gyojinzaka. 5 minutes walk down Gonnosuke Hill. (Please proceed along Gyojinzaka) 388 meters from Meguro. |
| Opening hours |
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| Budget |
￥3,000～￥3,999 ￥2,000～￥2,999 |
| Budget（Aggregate of reviews） |
￥3,000～￥3,999
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| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Accepted （Transportation electronic money(Suica)、Rakuten-Edy、nanaco、WAON、iD、QUICPay） QR code payment Accepted (PayPay、d Barai、Rakuten Pay、au PAY) |
| Table money/charge |
サービス料13% |
Seats/facilities
| Number of seats |
58 Seats （ 6 counter seats, 52 table seats） |
|---|---|
| Maximum party size | 50people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter,Outdoor/terrace seating,Free Wi-Fi available |
Menu
| Set menu |
All you can drink |
|---|---|
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails,Particular about wine,Particular about cocktails |
| Food |
Particular about vegetable,Particular about fish,Healthy/beauty food menu,English menu available |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
In hotel restaurant,Secluded restaurant,House restaurant |
| Service |
Extended party hours (more than 2.5 hours),(Surprise) Party accommodations(Birthday plate),BYOB,Sommelier |
| With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome),Children menu available,Baby strollers accepted |
| The opening day |
2023.9.22 |
I was looking forward to the girls' night out. Once upon a time, I went to Canobiano when it was still in Daikanyama. When I was invited this time, I learned that I had been moved to the lush greenery of Meguro Gajoen. Ristorante Canobiano and Canobiano Cafe led by Chef Uetake. On this day, enjoy reasonably priced natural Italian Cuisine and wine at Canobiano Cafe. After toasting with Prosecco, Chef Uetake himself served us his special cold cappellini with striped shrimp and mullet roe, which was extremely humbling. As you can see in the media, he was a wonderful person. The tightly packed cold cappellini is mixed with a refreshingly sour tomato sauce, and the sweet striped shrimp and mullet roe are a perfect combination. I'd like to order a second helping, but I'd like to try other dishes, so I'll try it again next time. Next, a heavy Prosciutto slicer appears, and the staff slices it right in front of you, adjusting the thickness to the best taste. Freshly Prosciutto is definitely delicious. Canobiano's green salad is also enriched with delicious dressing. The second glass was a Sicilian white wine called Grillo. From the Chef's Special Menu: Smelt frit made with semolina flour. The fluffy meat is freshly fried and served piping hot with a squeeze of lemon juice. I was also intrigued by the two types of Ajillo that don't use garlic. Ajillo made with salted mackerel and Ajillo without garlic and ajillo made with scallops and mushrooms from Hasegawa Farm. I don't mind the fact that no garlic is used, and the simmering high-quality olive oil brings out the flavor of the ingredients, leaving me feeling satisfied. The third glass was "BioBio Merlot", a light red wine full of fresh berry fruit. I couldn't decide which pasta to choose and shared two types. Spaghetti with kettle-fried whitebait and Kujo green onions, Wagyu beef bolognese, and seasonal vegetable casarecce. I especially liked the chewy casarecce and wagyu beef bolognese sauce, which had a lingering taste. Again from the Chef's Special Menu, salt-grilled beef tail with thyme flavor and cauliflower puree. This is a medium size based on everyone's stomach. Smooth, soft and exceptional taste. And finally, Chianti and straw-grilled pork loin. The aroma that spreads out the moment you open the lid is irresistible. The meat is soft, and the aroma and sweetness of the meat and fat fills your mouth, making you happy. Also pay attention to the abundance of desserts. Since I was full, I opted for something refreshing and fruity rather than Sweets. I had a colorful fruit Macedonia made with more than 10 kinds of fruits and white wine jelly, and coffee. Enjoy gentle and delicate natural Italian Cuisine in a calm and comfortable space with a Scandinavian feel. There is greenery outside the large glass windows, and if you come during the day, you will enjoy a different atmosphere. It has become one of the restaurants I want to visit again.