aceto - Miyazu

The Italian restaurant, usually of course cuisine, opened by Iio Brewery, which was founded in Miyazu in 1869. This time, I participated in a party at Temapa with a private Italian. The chef who has been trained in Tokyo has been invited to cook nice dishes. The meat is mainly deer and salmon Jubie, and seafood is fresh fish caught daily at Miyazu Fishing Port, which is rich in fish species that will bring you to the restaurants in Kyoto.

20/19/04/28 Visit at night Travel to Miyazu and visit. It will be only the course. I asked for a course of ¥ 10,000 while getting lost at ¥ 7,500 at the time of booking. Then, during the consecutive holidays, if you can not get a good fish, please let me have a course of 7,500 yen. This exchange raises expectations for cooking. The course of 10,000 yen was fine as scheduled on the day. Amuse, Fuji vinegar brown rice. It was a bite with only Japanese-style materials. Carpaccio of the first dish, flounder. Refreshing acidity and very bitter taste. It was spring and it seemed like a plate. Abalone white clam. Fruit tomato pasta. The sauce is the back of a fruit tomato. What a boil of pasta with that remaining juice. A plate of fruit tomatoes, pasta and salt, and only basil. delicious. True mackerel ! ! ! How is it Makoto Tango boar (fettuccine?) Japanese beef Panna cotta pistachio Pastry and coffee At first I wrote an impression for each plate. But I realized that this shop is not there. Simple but delicious. All dishes are made of refined ingredients with a focus on local produce. The material is subtraction. Instead, it was a dish that spent considerable effort and time. By the way, I heard from the next day's Tsubaki-kobo (this is also conscientious and delicious) the next day and it is said that they are actually preparing from early morning every morning. It was a continuation of the food that it is. Not all dishes are home runs. However, it was a dish that would be like this if it were finished in that way. Of course, there were many home run class and long range hit class dishes. The next seat said that it was better than olive oil and cheese even though it wasn't used. I think so. When I asked the chef, he stopped the style he had been in in Italy and Tokyo for a year or so. Instead of relying on olive oil and cheese, it seems that Italians are cooking with the ingredients of Miyazu, thinking how to cook. Although it seems that there are restrictions on vinegar and ingredients by the policy of the store, it seems that the chef's ideas and careful preparation are overcoming the restrictions and creating their own dishes. It's Japanese food but it's Italian. You can not eat anywhere else, Miyazu only, you can enjoy the delicious food unique to the chef. By all means when you went nearby. Even if there is no need to go nearby, please. It is recommended! !

The food based on a solid concept has just the right taste and quantity. The comfort such as the volume of BGM is just right. It was a very good shop.

An original Italian restaurant that I have never eaten. I will overturn it. An incredibly charming chef explained each dish one by one. When I returned to the hotel, it was still magical.

I enjoyed cooking using local ingredients. It is a fashionable and relaxing space.