リストランテ ドゥエ フィオーリ

Visited by lunch course via Ikkyu. Work polite. The taste is also impressive, and the monthly luxury lunch is confirmed here for a while! The glass wine pairing (about 5 glasses) was just right for Shioume. The place is hidden. When I got out of the car and was wandering around, a mail carrier told me that it was a restaurant (laughs). It feels like entering from the back of the building.

I went on a heavy rainy day. The customers were me and my husband, so the service was polite and nice ? The hot bread was also good ✨ Everything from appetizers to desserts was delicious ?? It was a good memory of my wedding anniversary ?

You should go by taxi. It is also good that the entrance is difficult to understand. The food is delicious anyway. The wine is also delicious.

All the food here was great He chose a wine that matched the food, Harmony of every dish I only have lunch a few times, but next time I will try to call dinner The best chef owner chef Tsuchiya-san is the best Lucille seems to be thirsty soon. Bako, Bokoba Bako Five stars from the store

At Nishitenmakai. It is a shop where a former Ponte Vecchio chef runs. Enter the store through a hideaway alley. From the darkness, a bright scene spreads out in front of you. Wait for the members to come together and order a drink. Somehow, there is a course that serves wine that suits each of the 7 dishes, and since it's Friday, all three order it. By the way, this wine course costs 5,000 yen. For me, who doesn't usually drink alcohol, the price is quite courageous. What kind of thing is it? Wine that matches the first dish is provided and is a real meal. *** Marinated new saury Charcoal-grilled Maitake mushroom Caviar Micro basil Pear Black carrot Rock chives *** There are some ingredients that I don't understand even if I write them, but the solid taste of saury and the charcoal-fired Maitake mushrooms go well together. They complement each other and are outstandingly delicious. The garnished pear is also sweet and fresh, this is it. Above all, by eating it with wine, you will be sucked in quickly. I drank too much wine from the first plate (* ´Д ｀) *** Broad hammo matsutake mushroom vinegar sudachi ginkgo *** A broad soup made from a whole pheasant with a broth and a tori-bushi. I laugh at the moment I take the first bite, thinking that it is decided to be delicious like this. It seems to be rich and easy to drink, yet it has a solid taste. It's a Western-style clay bottle steamed, but it goes well with pike conger and matsutake mushrooms. I wonder if I will change to a supermarket and become a broader. Of course, you can also get wine that goes well with this broadcloth. It tasted a little stronger than the first dish of wine, but it didn't crush the broad taste and was very easy to drink. *** Natural yeast bread *** The fluffy bread and the outside potash are naturally sweet, and they are very delicious. Above all, butter containing chestnuts brings out the sweetness even more. I'll eat too much like this. *** Hairtail and condensed paprika Part-phyllo wrapping grilled taro Shellfish foam Selfille sprout Fresh tomato sauce *** Something else, this is a work of art from the appearance. It's so beautiful that you'll want to eat it without destroying its beauty. Actually, it was wrapped in part-filo, so it was worn out, but even though it was w, the taste of the cutlass fish, the bubbles of the clams, and the sense of unity with the sauce that extracted only the good parts of the tomatoes are exquisite, anyway. delicious. By the way, the wine that came out here had a slightly squishy feeling on the tongue, and I thought that my tongue was crazy, but it seems that it was like that. *** Live Omar Shrimp Padella Potato Polenta Shrimp Sauce Small Crockett *** Eating lobster with shrimp sauce, seriously. Moreover, by roasting only the surface of lobster, it has evolved into the ultimate ingredient that has both aroma and texture like sashimi. You see, lobster is baked quite well, so it feels dry. It's not at all. The small croquet is also expressed as a supporting character, but it is cooked with shrimp miso and claws, and it has a very rich taste. The truffles add aroma again. From this area, the color of the wine turns orange and the appearance is vivid. Needless to say, it goes well with the food, but as I'm approaching my limit, I drank about 3 to 5 mouths and passed to a human winery. *** Kitara with radish leaves Kneaded sweetfish confit Micro anise A little tomato sauce *** Finally the pasta came out. The food so far was so great that I misunderstood it as French, not Italian. And the hardness of Kitara is exquisite. Al dente says something like this. The sweetfish confit soaked in olives for 3 hours also matches the taste of Kitara and is very delicious. And the black shichimi scattered around is a good accent. The wine here has a taste closer to red. It's delicious, but it's a pass with about 3 mouths. *** Various mushroom risotto Hina chicken low temperature cooking 24 months aged Parmigiano *** Uhhhh, chick chicken is soft! Is it sashimi? Low temperature cooking is great. The aged Parmigiano is not persistent and is very easy to eat, although the taste is condensed. It's called the hardness of rice, and it feels like I got a perfect risotto. Finally it turned completely red and I could hardly drink it in quantity (^^;) *** Charcoal roasted lamb leaf turnip leaf sauce Bagna cauda black olive powder *** Lamb Kita, my weak guy --- \ (^ O ^) / After all, when I bring it to my mouth, it's still a little, but I'm worried about the flavor. I was able to suppress it considerably by eating it with leaf sauce and Bagna cauda. For those who are not good at sheep, I think this is really delicious. I want to eat other than sheep, such as shit, beef, deer, and chicken! (No Д`) Sick ... I hardly remember drinking the seventh wine. After I finished eating the sheep, I noticed that it had fallen, so zzz *** Cider Granita Early Apple *** When I noticed, it was served. The coldness of Granita and the refreshing taste made me wake up all at once. *** Persimmon unheated compote Scorched butter gelato Sauce panna cotta Autumn truffle Walnut praline *** Hmmm, does the persimmon become so delicious? Of course there is no astringency, and it goes perfectly with gelato. It was a dessert that was all in one. Eat this much and the course fee is 12000 yen. I drank wine, so it costs +5,000 yen. To be honest, I never thought that I could eat such a satisfying dish for 12,000 yen. I'm glad that no service charge, water charge, or charge charge is taken. Are you listening to Chef Kawagoe? Good taste, good aroma, good appearance. It was the most delicious Italian food I have ever eaten. I'm glad I worked hard (; ∀;) Even if you put your wife in the pawnbroker, go eat! !!

A hideaway shop located east of Kitashinchi. The two-part system starts at 6 o'clock at first. Dinner costs 12,000 yen per course. 5000 yen pairing for wine. As an option, the chef will do black truffle toppings in front of you. The appearance is cute and delicious with various elaborate dishes. The menu is renewed every month. Grappa is also available after meals and the total is about 20,000 yen per person. Cards accepted. I'm full.

Super in a narrow alley in Nishitenma! A hideaway shop. There are no windows, so it's a little closed space. But when the meal started, I didn't mind that at all. You can explain each item carefully. What impressed me most was the pairing drink! ! I felt that the combination was really the best for any dish, and it was carefully examined, not limited to wine. I heard that they all decided to repeat tasting according to the course meals that change every month. It really tasted many times better than eating it alone. If you drink alcohol, you should pair and ask. The food contents and price were all very satisfying. It's a store you want to visit every month.

It was a restaurant that I made a reservation for dinner casually, but the work on cooking was so good that I couldn't help it. When I went home and looked it up, I was convinced that he was the chef who was the chef of a famous restaurant. It was a wonderful dish and the difficult ingredients were explained carefully, and it was really worth the trip. There are no dinners, service fees or charges. What a wonderful ❗️ I want to go again ❗️