フィーリングが合う素敵なお店と出会えました♪ : Mondo

I made a reservation for lunch at "mondo" in Jiyugaoka, and I was looking forward to the day to see what kind of restaurant it would be selected as one of the 100 best restaurants in Italian Cuisine TOKYO in 2023. On this day, it was a cold rain, and there were a few reviews of people who got lost in Tabelog, so I walked cautiously because I didn't want to look at Google while holding an umbrella. Fortunately, I had read the directions on the Tabelog in advance, so I arrived easily without getting lost, and the shop was deep and I couldn't see it from the outside, so it was certainly difficult to understand. I was greeted by a sommelier and went inside. Inside the restaurant it is a modern and lovely restaurant with a nice table where you can feel the warmth of a large uniquely shaped wood, and the seats are laid out on one of those tables. This table was set up to commemorate the 10th anniversary, and it seems that it was divided into three parts and transported and assembled. What I asked for at the time of reservation is ◉ Lunch course full of seasonal ingredients 7,260 yen * Tax included, service charge 10% included The drink is selection by sommelier Tamura, and we will start ♪ with Italian sparkling wine ☆ Vegetable soup and olives The rich flavor of the coratela (Italian one-mouthed sardines fish sauce) and the natural sweetness that you can feel in the back of the tongue are rich ♪ The soup is made from vegetable scraps without waste and is served ♪ with Fried food olives stuffed with salsiccia, a bite-sized snack. ☆ Mondo's Breads 6 types of homemade bread ☆ Sawara, chickpeas, and spinach zuppa This is so delicious! The tuna is simply roasted and beef ham is placed on top, but the heat makes the ham translucent and transparent, and its light flavor melts into the flavor of the tuna. The chickpea zuppa is a little creamy, and the spinach is just a combination ♪ of the griddle. Mr. Tamura's wine selection here was a wonderful combination of orange wine made by the person who makes this chickpea, and it was ♪ a perfect marriage ☆ Roasted swordfish and king shiitake mushrooms Mr. Tamura, a sommelier, uses a large swordfish caught around Sarushima in Yokosuka! The mushroom duxelles and the cream of Ayu are wrapped in swordfish and roasted, which is very tasty and insanely delicious! The meat of the swordfish is well cooked, and the meat is plump and refreshing like white fish, but the fat is very good. The fermented flavor of the narezushi and the fullness of the duxelles are a good seasoning for the white swordfish, and it's really delicious! The king shiitake mushrooms (shiitake mushrooms made from the exterior of Fukuda Farm in Hokkaido) are thick and magnificent, breaded and baked, but full of delicious extracts ♪ The bubbles are made by transferring the aroma of herbs to the foam of burnt butter. ☆ Babbette Yamari's whitebait and slightly spicy tomato sauce The flat linguine is well entwined with a lightly spicy tomato sauce. Tomato is a sauce that combines Kochi fruit tomatoes, fermented pork offal and Korean chili peppers. The combination of bland whitebait is just exquisite! Once you start eating it, you won't be able to stop your fork from eating it. Mr. Yamari is a long-established whitebait shop in Wakayama that has been in business for seven generations, and the winter whitebait there is large and soft. ☆ Cavatelli Cardoncelli and Karasumi Cavatelli, which means small cavities and dimples, is this hand-made pasta, which has a soft texture like an earlobe and delicious extracts, making it another ♪ exquisite pasta The texture and flavor of Italian eringi (cardoncelli) and the flavor and mellow saltiness of Sardinian bottarga (karasumi) It emphasizes the good taste of this dish. Here we had ♪ a rosé wine made around the Etna volcano ☆ Niigata mochi pork loin kotoletta and gorgonzo lain salata The main dish made with pork that I love is kotoletta (cutlets). It is a dish of insalata (salad) with gorgonzola dressing beautifully served around. The cutlets, which are made by dipping glutinous pork with breadcrumbs and frying it in a frying pan with plenty of butter, with garlic and rosemary, are crunchy and insanely delicious! The pink grilled mochi pork is wonderful, the moist and fatty juiciness, the delicious gravy that overflows when you bite into it, and the crispy and pleasant texture around it, which is very delicious! The flavor and deliciousness of Gorgonzola goes very well with ♪ Cotoletta ☆ Apple Mille Faurier Red apple mille-feuille, which is also delicious! Gelato of apple jam and tea, mille-feuille with crispy puff pastry, and the sweet and sour taste is delicious ♪ ☆ Small confectionery The cute little confectionery in Richard Ginori's swan is baked sweets made with biscotti and lemon-flavored polenta, baked sweets made with white cacao, and peels made with sweet summer peel from the garden of the shop. ☆ Herbal tea cups and saucers are made in Royal Copenhagen. All of Chef Miyamoto's dishes are excellent, and they are all ♪ so delicious that you wish you had come sooner In addition, Mr. Tamura, a sommelier and fisherman (laughs), has a good wine selection that marries Chef Miyagi's food, which is wonderful! The music playing in the store was also selected by Mr. Tamura, and I couldn't help but hum ♪ along to my favorite Eagles and Berlin (Top Gun) for the first time in a long time. The bright interior of the store and the wonderful space where you can feel the warmth of the wood are very calm and comfortable. I'd like ♪ to have dinner next time One restaurant I want to go to in Jiyugaoka has been added. It was fun, delicious, and we had a wonderful time. It was ♪ a feast ( ́θ') ノ [Petit information] "falo+", which opened on the 4th floor of Toranomon Hills Station Tower this year, is a sister store of this store.