Ristorante keishi hoyama （リストランテケイシホウヤマ）

A little extravagant from noon There is such a shop in the local It was a delicious and good shop

I am glad that a delicious restaurant was found near my parents house!

The chef Houyama who trained in Italy differs from the chef who trained in Italian in Japan.

We had lunch of 2780 yen ♪ It is a shop that I did not get a reservation last time and gave up. When I left the shop, words naturally spilled: "It was delicious!" Both the dishes and the dishes are polite シ ェ フ Chef service is polite The chef's serious personality or overflows from each dish. It is recommended if you live in Neyagawa ☆

Tabelog started from March 31, 2019, Finally, this is the 1000th house to write. The 1000th store that is suitable for me ... When I thought about it, it only came out here. Thursday 12:00 Complete reservation system. No main at the time of reservation 3980 yen Select 5500 yen with main. Of course with ants! As a measure against corona, only one group per day, day and night. By the way, it's reserved! While talking to the chef You can enjoy watching the finished dishes. ~ Course content (I'm sure the name is wrong lol) ~ ・ Homemade karasumi bonito frets ・ Tara Shirako Umbrian truffles and Parmigiano ・ Mie Prefecture mackerel munyaia ・ Watanabe risotto With fresh tomato Italian piemon ・ White shrimp Ilmanifico Karasumi Ao Yuzu ・ Miyazaki beef Chateaubriand With 50-year-old balsamic vinegar and salt ・ Pistachio gelato Overwhelming. A masterpiece. Of course I don't have any knowledge, so my vocabulary is not good. The sauce is layered on top of each other Because it harmonizes perfectly in the mouth That's why it's delicious! I can't say ... Ummm. It's all about my impressions. However, it's not a complicated taste. Isn't it noisy? I don't know what it is, but it's really delicious. I end up with it. Steak is the only thing I can talk about because it's simple. Female Miyazaki beef shipped nearly a year earlier than usual. It's a cow before the fat turns, so honestly I'm not good at it It's so easy that Chateaubriand is surprised. For steaks with outstanding taste even with salt alone What a 50-year-old balsamic vinegar from the middle. It's balsamic vinegar that I know! (obvious) Balsamic vinegar, which is usually shipped in 3-4 years After undergoing the aging process while being replaced with about 40 barrels, Will it become so sweet after being aged for 50 years? The last Dolce also had a sand motif It ’s gelato, but it ’s freeze-dried. Raspberries and their sand-like appearance The sweetness and texture of pistachio gelato. Many kinds of textures are combined in the mouth, It is unique. Because it ’s a chef who consists of all the purchases of the day It seems that the same thing will never be made. The story of cospa is taken care of at this shop, but At least 10,000 courses are available. Shop atmosphere, tableware, And overwhelming quality of food. After all this is my best Italian. Let me drop in at the 1000th house for the first time in a while It was really good. Thank you very much. I also do Instagram with this name ♪ If you like, please follow me!

□ A hideaway shop that you will miss if you don't know □ This is my third visit □ Items selected with carefully selected ingredients □ Chef like a TV drama during his training in Italy □ Only 2 courses of 6500 yen and 11500 at night. □ Shops that can be used at special times □ Complete reservation system □ Morning starts only on Sunday (6:30~) □ All dishes and serve are by one person Before, it wasn't this store name yet. I have visited twice at lunchtime, and since then I have been a fan of cooking and chefs. I want to go to the night this time! I was hoping. If you wish, it will come true! The time has come! Lol ‥ Although the price is high, you can enjoy the chef's passion for cooking and the dishes that no other restaurant has. It is also possible to convey your preferences. At the last opportunity, I got a little higher tension lol When you open the door, you will see "foreign space" The number of tables has decreased from the time when I came before and there are 2 tables. It is not large, but you can enjoy a comfortable space. Avoid the "dense" of new coronavirus infection prevention measures! I think this is important in today's world. Now I'm going to cook! First toast with bubbles ☆ I am happy to provide bubbles in a glass ♪ ▪️ Lake Biwa Katsu Ayu Frittura Four small ayus appear facing up. I'm swimming! I was surprised! Home-made karasumi powder and bamboo charcoal salt were sprinkled, and we enjoyed the taste alternately. ▪️ Mie Katsu Conger eel agro dolce eggplant confit Confucius is fragrant and crispy, but its body is soft, and it seems that Confucius, which I had never seen before at a sushi restaurant, will look like this. The eggplant is hidden under the fish, but the eggplant that smoked olive oil is also delicious. ▪️ Homemade bread Focaccia with Sicilian salt, Gorgonzola and Pane with Kitakari Fresh fluffy bread. I think that the time for baking is considered, and it was offered at a good time. Fresh bread makes me happy. ▪️ Seaside carbonara of cold federini sea urchin and berger caviar Guinea fowl yolk Guinea fowl? Probably the first time I feel. What kind of bird is it? Ah, it's a bird with an impressive gray and red crest overall! What is the taste? Rich and no odor. Tangle all sauces with thin capellini pasta. Cold pasta chilled around with ice makes it perfect for summer. I think it was around here, but I left the red wine in a glass. I was happy because it was Montepulciano ♪ ▪️ Toyama squid squid style squid style salsa squid liver and mussel pres This is how squid rice becomes Italian! It's fun to be surprised again. Rice has an exquisite hardness that leaves a core. I also eaten the sauce using the liver called "pre" on the left side. ▪️ Shrimp ravioli like a panzzelloti What is Panceroti? It seems to be a kind of fried bread. When you cut the crispy dough, the ingredients are inside. Beneath the plate is a rich sauce of Americaine. You like it right? The one who eats until the plates are clean. ▪️ Kobato and foie gras of Allostille Salsa Marsa and Porto I had Kobato's meat for the first time~ The elasticity and taste of the middle level between chicken and gizzard are light. I like this elasticity. The sauce is also excellent and entwined well. The foie gras was also savory. ▪️ Chef Torta di Formaggio Organic Strawberry Granita for Salsa I'm so happy that the strawberries are organic. It seems that a family is made, but I feel that it is a luxury to have such vegetables lined up on a plate. While eating the last dolce, I'm already over... I'm very lonely, but I'm full. You can enjoy it with novel expressions and enjoy it with your tongue by encountering new things. I'm really satisfied with it! At night, when the outside was completely dark, the inside of the store looked like the night... I think that while making, serving, talking, and working, I think that my head and body are fully spinning, but I was able to hear various stories. The cutlery rest has the shape of a horse. Why is this shape? Please also ask ☆ cute~! Not just! Lol May I hear you a little good? Lol These dishes for 6500 yen. What happens if it costs 11,500 yen? ? I also get interested. I'll be looking for an opportunity again! It was delicious ☆☆☆