campanio＋ - Minato City

Campanio + who disturbed the pre-pre-opening. Each item was really delicious and made me feel happy. The hospitality of the owners and chefs is also very comfortable. .. I'm glad to have such a nice shop in Tokyo ?✨

[Akasaka] "Campanio +" is a restaurant where you can remember a lot of original dishes rich in spirit. About a 5-minute walk from Exit 1 of Akasaka Station, I visited the Italian house "Campanio +", which stands along Entsujizaka Dori. This is one where you can enjoy the delicate and spiritual creative menu of the chef who has honed his skills at many well-known stores. All 8 counter seats surrounding the open kitchen that exposes everything without separation are special seats! The menu is only one chef's entrusted course (8800 yen), but it seems that you can also order a la carte at a late time. First of all, it is a toast with champagne while moisturizing the throat with the most squeezed. Chapuy Grand Cru Blanc de Blanc Brut Reserve is a refreshing and dry orthodox champagne with a solid taste. And here is the one that surprised me from the beginning. Who can imagine that "Nyumen" will appear in the starter in Italian? A chef who happily explains the noodles without taking into account such upset. It seems that they are using the extra-fine Miwa Somen "Hakuryu" from Sakurai City, Nara Prefecture. It seems that the chef is addicted to the soup. On this day, I was wondering if I would go with a Japanese-style taste because it was a rich soup made by adding flavor to the soup stock of Asari, and I was shocked when I drank a bite of soup! A rich soup with a great taste and richness, even though it is not very salty. Even if you add Yuzu Shichimi, the mysterious taste that is pulled by Italy will give you the illusion that you are inadvertently receiving Cappellini. Plenty of crab meat. The same goes for the "Kakitama" that appeared subsequently. It is said that "Kakitama" is a sauce made by adding flavor to Benie and Tokushima Tamura's eggs, which are lightly fritted oysters (by the way, the chef is from Osaka). As I thought, a crispy light snow salt made from rice flour and carbonated water. I'm glad that the salt content is modest. And the homemade Tarioni Peperoncino kneaded with Aori squid and squid ink is exquisite! Ikasumi is kneaded into noodles, so the mouth does not turn black and it is a nice specification for women. Aori squid, which brings out the soothing sweetness and taste by letting it lie down, adds a scent with charcoal fire, and the exquisite burning that allows heat to pass through with almost residual heat is wonderful. And how much is it to match with Kinkan. I am surprised that the homemade soaked in Koratura fish sauce and the strong gold citrus are in harmony with each other. The scent of white celery and greens stimulates your appetite. I am very good at using fragrances. The charcoal-grilled Kinmedai goes well with the soup stock of Asari, which is spicy with Italian chili peppers, and the bright soup sauce that goes well with the eyes of Harukiku's puree. The orange of Karasumi also shines. Charcoal-grilled Shikoku Shimanto Beef Sirloin, the main dish, is not straightforward. The sirloin made from yeast is surprisingly soft and juicy even though it is responsive to eating by making it into a thin roll. I was convinced by the chef's predecessor, who felt that he wasn't the only one. Contrno carefully marinated Maitake mushrooms, Hakurei mushrooms, and Kyotanba shimeji mushrooms on the eggplant scatchata to accentuate the acidity. The aroma of the chrysanthemum chips and the crisp texture still enhance the tenderness of the meat. Plenty of Palmashino and blissful taste! Even the dessert strawberry tiramisu is delicious. It's not high-class, but it's an Italian restaurant where you can remember a lot of warm and original dishes with a Japanese taste.

Osaka's favorite shop is in Tokyo! Caesar salad, mozzarella and raw ham tomato, frit of sardines and scallops, charcoal-grilled Hida beef, hamburger, carbonara (truffle), short pasta of tomato and cheese for children, carpaccio, dessert is vanilla ice cream and terrine chocolate No matter what I ask for as usual ... it's really delicious ... Wine is delicious so I can't stop drinking and eating ? The pasta made for children disappears in a blink of an eye and I want to replace it! It was about to say. It's usually as early as 17:00, and it's open from 14:00 on Sundays, so it's very nice to be able to go early. For children Kids chair → None Cutlery, cups → Yes Kids menu → Yes (The chef will make it for children ?)

I heard that Mr. Campanio, who is popular in Esaka, Osaka, has also opened a store in Akasaka, so I visited the pre-opening. The water spinach, sea bream pasta and lamb were especially delicious. There are many menus that are different from Esaka, and I was very worried about which menu to order, but they were all very delicious. The shop staff are also kind and warm.

Campanio +, who visited us the other day. It was pre-pre-open, but everything I ordered was wonderful and delicious! Wagyu carpaccio smokes chunks of meat in front of you and slices freshly made meat. The quality of the meat is excellent and the wine does not stop with the aroma ? And the pasta is great! My favorite is Kujo green onion oil pasta, which looks like Genovese. I want to eat this again. Carbonara, my friend was replaced ww It is a very cute shop with a red appearance, where two young people are working hard. I'm really happy to have a good shop in Akasaka ?

2021/7/21 Pre-opening A bistro French campani oprus next to Entsuji-zaka Park in Akasaka There is a French chef and an Italian chef, and you can get the best of both French and Italian. Especially delicious are the charcoal-grilled Hida beef, the frit of conger and scallop, and carbonara. It's so exquisite that there are people who can refill it. Drinking wine costs about 10,000 yen per person. 8 counter seats, 12 table seats, 2 terrace seats, pets are OK on the terrace, children and babies are also OK I am grateful that I can drink alcohol and it is open on Saturdays and Sundays.

I visited this restaurant that just opened after being invited by a gourmet friend who hasn't been there for a long time. Near Akasaka TBS, the bright red appearance is eye-catching in the quiet Entsuujizaka. There are counter seats, table seats inside the store, and pet-friendly terrace seats outside. I love the counter seats where you can enjoy the realism, so I asked them to use the counter seats without hesitation. First of all, I got bubbles to commemorate the opening ♡ A fairly large bottle! !! The tension goes up. I ordered while listening to the recommendations of the shop from the menu hung on the wall. ◆ Cold corn soup summer truffle I was too worried when I saw the person next to me eating this! Corn soup made only with water and corn using Chiba's gold rush. Very smooth and rich in mouthfeel. And it's amazingly sweet! I want to taste this in my mouth all the time ... I think I can't drink other corn soup anymore. I was able to still enjoy the original taste of the ingredients. ◆ Hokkaido Fresh Burrata Cheese and Fruit Tomatoes Burrata cheese certified by the Italian government made in Fattoriabio, Hokkaido. Burrata, which is made by wrapping fresh cream in mozzarella, is said to be difficult to eat in Japan because freshness is important and the expiration date is very short. You can get such a precious thing! When you insert the knife, fresh cream will come out. This is irresistible. Tomatoes are at the extreme north, and they are also sweet and surprising! Prosciutto is aged for 24 months in Parma, which means that alcohol is recommended, so white wine is next. Louis Jad Sungju de Bacchus Burgundy Chardonnay The refreshing and fresh taste is perfect for appetizers! This Burrata cheese was rather voluminous and I was almost full, so hurry up and go to the main. ◆ Discerning carbonara This is a dish I definitely wanted to eat. The blackboard says summer truffles, but I managed to get black truffles on it! What a luxury! The tension rises and I suddenly click. Pasta is a pasta with a square cross section called Kittara. It was a magical pasta that was chewy and not heavy even though the sauce was often entwined. Accented with Guanciale, which is salted pork cheek meat. Next is red wine Château la von du Roux Côtes du Rhone Juicy, fruity, moderately heavy and elegant taste. ◆ Hida beef grilled with firewood Hida beef is a sirloin. Enchanted by this wonderful sashi. Since it is a counter, you can enjoy the firewood burning with a sense of realism. When baked, the aroma is very good and expectations are high. It's already soft and the taste spreads in your mouth. This is irresistible! You can add red wine and beef sauce, mushroom duxelles sauce, and fleur de sel, but it is delicious enough without adding anything. The garnished Inca awakening is low-pitched, slowly cooked, moist and sweet. Two in the Bush Shiraz 2018 Bird in Hand Here to match the meat. South Australian Schiller I was able to enjoy the meat with my favorite full body. I was impressed by the fact that all the dishes were particular about the ingredients, and not only the ingredients were good, but also the cooking methods that were able to fully demonstrate the goodness of the ingredients were finished. The dishes that I couldn't eat because I was lost this time must be delicious, so I would like you to take another opportunity. Thank you for the meal.

A cute hideaway Italian restaurant with a red color that is typical of Italy, which just opened in July 2021. "Campanio +" The inside of the store is reasonably small, with counters and table seats. First of all, toast with champagne Robert Moncui. Having a glass of champagne is a high point. order is a la carte from the menu on the blackboard. ■ Smoked yellowtail, grated salmon roe and Jerusalem artichoke powder Season your favorite yellowtail with homemade salmon roe and fish sauce. The crispness of the Jerusalem artichoke chips is a nice accent. It has a moderately sour taste and is refreshing, perfect for starting. ■ Anchovy-grilled jumbo shiitake mushrooms Finished with the sweetness of fish sauce, butter, and Marsala wine on a large and thick shiitake mushroom. There are also Jerusalem artichoke chips here. It's recommended as a perfect snack for wine, because it's seasoned more firmly than you can imagine. ■ Oyster frit ★ Isshi recommendation A beignet-wrapped frit with plenty of salt made from rice flour. The juiciness of oysters and the sauce of garland chrysanthemum are also the best match. No ... good! !! Next, red wine is Barbaresco full of fruit and juiciness. ■ Aori squid arabiata spaghettini Turn on the raw squid somen on top of the pasta. Squid that has become a little half-lived due to the heat of cooking has increased smoothness and sweetness. Add the scent of lemon and tighten with the spiciness of arabiata. The collaboration of spiciness and citrus is a tremendous new sense of pasta. ■ Charcoal-grilled Hida beef ★ Recommended The one that stabbed me the most was this Hida beef. As you can see, it's the perfect way to bring out the deliciousness of the finest meat! ?? I got a luxurious black truffle added from the top ♡ Coupled with the scent of this truffle, the overwhelmingly soft texture of Hida beef is desperate in agony. The sweetness and fragrance of the supporting Inca awakening is also a good job. ■ Chocolate dome and strawberry sauce Crispy bitter cacao 70% chocolate dome with hot strawberry sauce. What appeared from inside was a cold strawberry, a cookie, and a sponge. Hot and cold ... Sweets that you can enjoy the change in temperature. No ... I found a great bargain shop! The price is a little high for Italian food, but considering the locality of Akasaka and the particulars and quality of the ingredients, I feel convinced and the satisfaction is quite high. In the future, it seems that course meals will be prepared at night, so I'm looking forward to the finish there. I have a deep knowledge of wine, so pairing seems to be good. By the way, I personally recommend the counter seats where you can enjoy conversations with chefs from Nara. I want to visit here.