Ristorante Cascina Canamilla - Meguro City

Revisited in the cherry blossom season Since it was the cherry blossom season, the price of the course was higher than last time and it was about 15,000 yen, so I got the impression that it was much tastier than last time. As usual, there were many challenging dishes, and there were some that had a mysterious taste, but I deepened that and enjoyed it. The chef's personality was good, and the service of the staff was excellent, so I had a very pleasant time. Thank you very much. ___________ Appetizer paprika mousse? And the basic dish called tomato capellini was the most delicious. Overall, it's a challenging taste, or a slightly unusual taste. Of course it's not bad, but it's not particularly delicious. .. .. I feel that cospa is good in that it has a lot of volume. Especially the abalone pasta was a little touching because the abalone was generously included. However, it tastes like ... I mean, hey, I wonder why I chose this seasoning, and there are combinations like that. The combination of corn soup and salted cod is especially delicious on its own, but is it mariaged? It was quite Hatena. Also, since it has a lot of volume, it makes me sick in the second half. Especially the duck meat was dry and I didn't want to eat it, so I left half of it. Dessert is not a sweet tooth, so it is close to penance. The color and atmosphere of the food was very good. However, if the seat is close to the kitchen, you can hear the voices of the kitchen and waiters well, which may be annoying for some people. I think it's best to have it near the window when using it for celebrations such as birthdays.

This shop is about a 5-minute walk from Nakameguro Station. The shop was introduced by a friend before, but I didn't have a chance to visit it and visited it for the first time. It's on the 2nd floor and the entrance is hard to see, but it looks very beautiful when you go to the cherry blossom season. Fiorita course 11000 yen Wine pairing 7700 yen Pre-emption Barley Salad "Insalata Diorzo" Powdered Duck Confit and Semi-Dried Tomatoes Appetizer Pacific saury festival in Nakameguro Marinated saury and grapefruit with roasted skin Appetizer 2 Wrap Kasumi crab and provolone cheese in cresha Blue cheese accent flavored with plum shochu Appetizer 3 Porcini mushroom frit Lardo and mulberry leaves Today's pasta 2 items "Agnolotti dal pudding" "Busiate" Granita Main meat dish Roasted sika deer smoked with oregano In search of the taste of Noyama that smells of autumn ~ Be careful of jumping out ~ dessert Waguri and Yuzu Monte Bianco Ricotta cheese light granita After-meal drinks and sweets The course consists of amuse-bouche, 3 appetizers, 2 pasta, granita, main dish, and dolce, so I would like you to prepare a short course personally. There are many interesting appetizers and pairings come out each time, so the combination is fun. The pasta you can choose is the specialty Agnolotti dal pudding and busiate. Here, the pasta is very delicious, especially the specialty is melting. Satisfied with homemade butter sauce. The main is Yezo deer. Served in a good potion. It seems that some people are not good at it because it has a lot of deer feeling. Seven cups are served with a light pairing, but many of them are light and easy to drink. It's easy to spend in a calm atmosphere, but if possible, I want to enjoy all kinds of pasta and wine.