Vicino - Nagoya

A restaurant that won one star in the Michelin Tokai version. . A restaurant that I've always wanted to come to, about a 3-minute walk from my house. . . I was lucky enough to make a reservation if I made a reservation with no Michelin star immediately, so I came to look forward to it. . . The restaurant is bright, clean and open, like a restaurant in a rural area of ​​Italy. You can also enjoy seeing the open kitchen. . . Toast with sparkling wine. . . [Today's order] I selected while looking at today's menu in a la carte. . . ● Mouth: Parma ham and tortaflitta The ultra-thinly sliced ​​prosciutto is a prosciutto that has a moist texture but a firm taste and a condensed pork flavor. . . About 3 pieces of prosciutto were spread on the tortafritta and I was asked to eat it by hand, so I got it in a finger style. . . The fluffy torta fritters baked crispy on the moist prosciutto were a perfect match. . . ● Barolo red wine bottle Full body that is tight and tight. The fragrance spreads and the flavor is very mellow, so it is very easy to drink. . . . ● Antipasto: Wada Farm Vegetables with Marinated Gazpacho . A plate with plenty of early summer vegetables. . Water eggplant, grilled cucumber, beets, and other appetizers that make you feel the freshness of early summer. . . You can enjoy a mysterious taste by fusing the sauce with cheese sauce made from curry and goat's milk, foamy sour sauce, and spices of Garam masala. . Ask for this dish as an appetizer and get the answer right! ️ It was my first experience to eat beets other than borscht. . . ● Pasta: Stewed zucchini and Chihiro shrimp from Mikawa Pappardelle . An exquisite sauce that combines a vegetable sauce with grated zucchini and a rich shrimp cream sauce. . Pappardelle is a wide pasta and it's fun to feel the fluffy feeling when passing through the mouth. The entanglement of the sauce was also very good. The taste of shrimp is also very delicious with no sarcasm. . . ● Bistecca of Irish Hereford beef Hereford beef is crispy on the outside and rare on the inside. It is chewy and the taste of lean meat is simply accentuated with salt and pepper. . The garnished onion oven-baked onion for 2 hours was served with meat like a sauce, and the sweetness and flavor of the onion wrapped the steak deliciously again. . . ● Cheese platter Tartufo, Parmigiano, Gorgonzola Acacia honey ・ Tartufuo has a lot of black truffles and is very fragrant. There was a bottle of red wine left, so I finished it with cheese. . ・ The salty taste of Parmigiano and the mellowness of cheese match very well. . ・ Gorgonzola enjoyed the sweetness and the scent of blue mold together with acacia honey. . . Overall, I was impressed by the very nice restaurant. . The atmosphere of the restaurant is outstanding, and the chef made a good impression at the end. . . You can enjoy a wide range of wines from reasonable prices without having to stretch your shoulders. . . It has become a difficult shop to make a reservation, but I am lucky to be able to visit at this time. . . .

A special birthday at Yakiniku Taiga in June Popular Italian in return for being celebrated Dinner set. Book a month before Michelin goes on sale It is ready (2 months ago). There seems to be à la carte dishes, This time it ’s the birthday of my favorite person… I asked for the most special course. It starts immediately with a toast with foam. [Chef's Omakase Course: 10,000 yen] ◆ Parma-producing ham and torta frittata ◆ corn soup and sorbet summer truffle ス sformart using migratory crab and squid sum ◆ natural ayu roast from Hida River A pinch of prefecture-made amera and fruit tomato ◆ Kumamoto red beef, new village Grazing pork homemade salsiccia ◆ melon soup パ ー ク sparkling wine × 2 ◇ glass wine white x 2 ◇ barolo biolo DOCG (15,000 yen) The chef's inscription is just “with material” Italian cuisine full of fascination using ingredients It is delicious to be impressed for each dish! ! ! In the first half of the wine, get a glass of white In the second half, I put in a little bit of Barolo We enjoyed a special day together. The service in the hall was great I had a wonderful time without any problems If you prepare a course dish I think I could concentrate more on my meal. That aside, Great food and wine to surprise I am very happy to have the most happy time. Thank you for the meal.

I went alone on my birthday. I made a reservation about a month ago I was looking forward to this day and worked every day lol It's a little far from the local area and I drink alcohol so I'm shaking by train and nearby Gokiso station Catch a taxi and go to the shop, is there really a shop on the way to the shop in a quiet residential area? It was like a shop. All the dishes that come out are delicious I am grateful to this shop for giving me a new impression. The chef is working happily. I talked a little bit directly Hospitality is also very satisfying. Your sister will explain the wine well. Also, I think I'll go to a turning point myself. Please take your loved ones with you.

I visited for lunch with my mom friend. It was delicious! I will go again

This Italian is really delicious. The atmosphere is also good at home. I want to go again.

I had lunch. It was a treat ♪♪♪ You can see that I can't make a reservation. Only really delicious food I'm full. I was surprised that something like black rock came out, but ? A good salt plum would say something like this, isn't it? White Spanish mackerel from the fried food! ️ It was exquisite. The homemade bread was also very delicious ♪♪♪ I regret that I could only express it as delicious because I had no vocabulary, but it was delicious. It was a treat ?

I took a reservation from a regular here and visited for dinner several times ☺️ Always delicious and always new ❣️❣️ I think it's a really great shop. It's hard to make a reservation, but it's worth the trip. It's always a feast (^ people ^)