パンチェッタと有機アスパラガスのパルミジャーノソース スパゲッティ : Rigutta

尾山台では唯一、リピートしている飲食店、イタリアンの「RIGUTTA〜リグッタ」。

高知出身の腕のいいシェフさんのお店です。

2週連続で息子とお伺いしました。

この日は息子は僕が先週食べた

◉ 新竹の子のパルミジャーノリゾット 生ハム添え

を選び、僕は

◉ パンチェッタと有機アスパラガスのパルミジャーのソース スパゲッティ

をメインから選びました。

この日の前菜は

◉ サバのマリネ　トマトのゼリー寄せにクスクスを敷いたもの

◉ 若鶏の白ワイン煮

◉ ローストビーフ　フランポワーズの香り付け

◉ 熟成シメジをニンニクオイルで炊いたマリネ

熟成シメジのマリネはシメジの美味しさを味わえて、サバのマリネの食べ方は新鮮でした。

メインのパンチェッタとアスパラガスの香りがとても良くて、満足できるスパゲティ。
こんなスパゲティをいつも食べていたいです。

この日はシェフの横田さんからオススメの青果店、鮮魚店を教えてもらって、今度行ってみようと思ってます。

いつもご馳走様です。

まだこちらに行き始めた頃は予約なしでもお伺いできたのが、少し前から平日のランチであっても予約をしないと入れなくなってしまった尾山台で唯一美味しいと思える飲食店「RIGUTTA」。

この日も数日前に予約を入れて、ゴールデンウィーク最後の日曜日ランチを息子と楽しんできました。

この日はメインを
息子は
◉ ジャガイモとパンチェッタのパルミジャーノソースカサレッチェ

僕は
◉ 新竹の子のパルミジャーノリゾット 生ハム添え

をオーダーしてランチを楽しませしてもらいました。

前菜4種盛りは

・ローストビーフのシェリービネガーとパプリカのソース
・サバのカルパッチョ　フィノッキオ（ウイキョウ）ソース　オレンジ添え
・若鶏の白ワインビネガー煮込み
・平茸をアーリオ（ニンニクオイル）で炊き上げたもの

以前のランチで食べたことのあるものやそうでないものもありましたが、毎回、前菜から美味しく楽しませてくれるこちら。
ローストビーフのシェリービネガーは本当に美味しい。
自分でも作ってみたいと思ってます。

メインの新筍のパルメジャーノリゾットも筍も美味しく、このパルメジャーノの味に合いますね。

デザートのティラミスは他店のティラミスと異なり、その場で最後の仕上げをしてくれて、くどくないスッキリした歯触りも良いティラミスを楽しませてくれます。

また訪問します！

ご馳走様です！

尾山台は自由が丘に比べて、価格帯が高い割に美味しくないお店ばかり。

その中で唯一、美味しいと強く思うお店がこちら、「RIGUTTA リグッタ」。
高知出身のオーナーシェフが丁寧に一つ一つを作ってくれる美味しいイタリアンです。

ワンオペでやられているため、限られた人数しかこなせない事もあるため、平日でも飛び込みはほぼ不可能。
要予約。

この日も美味しいランチのミニコースを楽しませてもらいました。

◉前菜4種
・土佐赤牛のローストビーフ　パプリカとシェリービネガー
・鯖のカルパッチョにフランボワーズの香りをつけたソース
・平茸をアーリオ（ニンニクオイル）で炊き上げたもの
・山菜のフリット

ローストビーフのパプリカとシェリービネガーはとても美味しくてシェリービネガーは自分でも常備したいなと思うくらい美味しかった。

山菜のフリットはいわゆるほろ苦い山菜を使った天ぷら。
とても大人の味わいで良かった。

◉ 桜エビのアラビアータ
メインで選んだアラビアータは一般的なアラビアータのような普通のトマトでなく、ダッテリーニトマトを使った甘さと辛さが混在する見事な味わい。
早速僕もダッテリーニトマトを購入してこの日の夜に自分で家族分のアラビアータを夕食に作ったくらい気に入りました。

◉ティラミス
こちらのティラミスも提供前にビスケットを砕けたものとムース状のものを合わせてくれふため、とても繊細な口溶けを味わえ、且つ他店のティラミスのようにクドくなくてスッキリ食べれてとても美味しい。

これで2,600円は安い！といつも感じてます。

毎回、ご馳走様です！

Before this place opened, I was acutely aware that the Oyamadai area was a food desert, but after visiting this place when it opened last year, I was surprised by the high quality of the food and the high cost performance. Since then, it has become one of my favorite restaurants and I keep coming back. Today's main course was ◉ Standard course of pancetta and Chinese cabbage spaghetti with cream sauce. The appetizer platter for this day was: - Whitebait frites - Toro tuna with paprika and vinegar - Fritto omelette - Nduia and eggplant boiled (spicy) In addition to the things I had eaten before, my first try was 'Nduia and eggplant. Boiled.” Nduia is a type of sausage made from minced pork parts from southern Calabria, Italy. It has a strong spiciness because it is mixed with various peppers and spices. However, this appetizer was a delicious dish with just the right amount of spiciness and the flavor of the eggplant. The main dish, spaghetti with Chinese cabbage and pancetta cream sauce, is a delicious sauce that gives you a warm taste that is perfect for this cold season. The salty taste of the pancetta accentuated it, and it was so flavorful that I wanted a second helping. The dessert tiramisu is a masterpiece no matter how many times I eat it. A refreshing tiramisu that stands out from the boring tiramisu at other restaurants. I love this tiramisu. I would also like to bring my son who will be living with us here from spring.

Italian Cuisine "RIGUTTA" in Oyamadai became my favorite on my last visit. Last time I visited, I had a conversation with a chef from Kochi, and I got the impression that he really loves food, and I was impressed by the care and attention he puts into the dishes he prepares. Unfortunately, when I visited during lunch time on a weekday, it was full. I went back and had another lunch, and I couldn't help but want to eat charcoal-grilled Kochi beef, so I added this to the regular lunch course, so the price was higher, but I felt more satisfied than the price. It's done. ◉Assorted appetizers ・Medium fatty tuna in paprika sauce ・Young bird simmered in white wine ・Omelet ・Yukina and baccalamantecato (salt cod kneaded) All of them are delicious, and you can enjoy unexpected flavors. A plate that comes with it. This is a dish that shows the skill of the chef. ◉ Matarichana (Tomato Sauce Spaghetti) Last time I had spaghetti with white sauce, so this time I had tomato sauce. This spaghetti was also not too sour, with a good balance of tomatoes and salt, and the texture was just right. ◉ Charcoal-grilled Kochi beef This time's target was Tosa beef. I love beef, and up until my early 20s when I lived at my parents' house, my dining table was surrounded by famous beef production areas such as Matsuzaka beef, Hiko beef, and Chita beef, and my relatives sold Hika beef wholesale. For me, when it comes to meat, it's beef, and even though I've lived in Tokyo for 28 years, I'm happiest when I eat beef instead of chicken or pork. For that reason, my purpose this time was to taste Tosa beef. Tosa beef has a very rich and firm flavor, and is very delicious. I savored the deliciousness of the beef over and over again, realizing that it had a high concentration of amino acids. It wasn't too greasy and I was able to eat it refreshingly, and it was great to be able to fully enjoy the charcoal-grilled food. ◉Tiramisu I tasted the dessert tiramisu last time, and it was still delicious. It was my favorite tiramisu, not too strong and easy to eat. The chef's skills here are quite good, and I'm sure I'll be a repeat customer. This is a restaurant where you'll want to come back and try a different plate. Thank you for your meal.

I visited this place several times before when it was a Japanese-style meal restaurant, and it was my first visit since it changed to this Italian Cuisine "RIGUTTA". I was fed up with the low quality of restaurants in Oyamadai in general, but Italian Cuisine here was very good. The appetizers were: ・Tuna carpaccio with mustard sauce ・White fish fritters with Kaoritake mushroom salt ・Fritters ・Young bird simmered in white wine Each appetizer was carefully prepared in its own way, and each one had its own unique flavor that I was very satisfied with. . The main dish was -Baby scallops and Kujo green onion aglio olio spaghetti This was also very delicious with a good balance between the ingredients and the spaghetti, and the seasoning was just right. The dessert tiramisu was also prepared on the spot and was very delicious. It is hard to enjoy this level of quality at this cost (¥2,600). The owner was also a food lover who seemed to have tried a lot of different things, and was very friendly. I will definitely repeat!