Mitomi Emon's gourmet site has been launched. In professional baseball, there are terms like "Matsuzaka generation" and "Hankachi generation" to describe standout years in that category. In the culinary world, one of those would be the generation born in 1972. Chefs like Ikagawa of "Torishiki," Kusunoki of "Kusunoki," and Okuno of "la Brianza" are active in various culinary genres. Many chefs from this generation also excel in business, expanding their ventures beyond their own restaurants. Today, we introduce Ryo Horikawa, chef of the Italian restaurant "Fiocchi" in Soshigaya-Ozawa, who is also a member of the 1972 generation. Italian cuisine varies significantly by region, and the chef specializes in dishes from the northern and central regions, particularly Piedmont, where he trained. Due to its proximity to the French border, the cuisine offered is not typically Italian. For example, due to the difficulty of olive production, walnut oil was often used as a substitute, a cultural aspect reflected in the restaurant's courses. Dishes like "Rape Blossoms/Salmon/Caviar" showcase the chef's unique approach, blending flavors like sour cream and the bitterness of rape blossoms to create a taste of spring. Despite being in northern Italy without access to the sea, the chef actively incorporates river fish into his creations. The review goes on to describe various dishes like "Prosciutto/Gnocchi Fritti," "Swordfish/Tangerine/Tomato/Chrysanthemum Greens," "Codfish/Milt/Fern Sprouts," "Minestrina of Tottori Deer," and more, each highlighting the chef's innovative techniques and flavors. The review concludes by praising the chef's dishes and mentioning that Mitomi Emon belongs to the 1980 generation, with many talented chefs in that group as well.

Sea urchin enjoyed with seawater, a hot dog with unsweetened bread and bitter ayu fish, a delicate balance of raw and boiled clams in pasta, bonito with plump myoga and oil, white-grilled eel risotto with a fragrant finish, delicious pork and herbs, simple tomato pasta, peach comfort, and the ultimate highlight was the hot souffle paired with passion fruit ice cream. Thank you for a wonderful time.

When I decided to explore Italian cuisine during a series of vacations, this was the first restaurant I chose to visit. While part of the decision was based on intuition, I was intrigued by the fact that they had learned and brought back traditional dishes from Piedmont in northern Italy. The restaurant doesn't have a sign saying "OPEN" but if the exterior lights are on, it seems welcoming. I opted for the course with an additional charge for the main dish: lamb. I also decided to try the wine pairing for 12,100 yen (tax included). The dishes were amazing, but the real highlight was the wine pairing. They selected wines from Sicily and even minor wine regions near the Swiss border in Switzerland to create perfect pairings, culminating in a flawless combination of roasted lamb and Barolo wine. The chef mentioned that their mentor in northern Italy, who was also a sommelier, always paired Barolo with lamb. This kind of culinary tradition passed down from a mentor is the essence of food culture. It seems there is a sommelier present, but from the conversations, it was evident that the chef himself meticulously crafted the pairings, tasting and confirming each one. The price slightly exceeded 30,000 yen, but everything felt just right – from the wine pairing with six glasses equivalent to half a bottle, to the balanced volume and variety of dishes. Perhaps due to the chef's extensive experience, their strong personality shone through in the highly refined world of gastronomy. While Italy is often associated with a generous and open image, this restaurant exuded a slightly introverted atmosphere typical of northern Italy's mountainous regions, bordering on Switzerland. It may be easy to recommend to others (considering the price is just under 30,000 yen with the addition of wine pairing and spaghetti). The following are detailed notes for reference, so feel free to skip if not interested. ① Uni/venison/corn... Venison consommé with corn and barley topped with uni. Wine: Cave Mont Blanc, Glacier. It had been a while since I felt satisfied with a uni cocktail-style dish. The wine pairing wasn't perfect, but it left a great first impression. ② Amago trout/egg/lettuce... Mini hot dog-style dish. Wine: Nosiola. There was a dish inspired by their training experience, which I can't recall the details of. The pairing brought out the herb and floral scents, complementing the assertive flavor of the trout. The meal gradually improved from here. ③ Clams... Cold pasta with thick clams. Wine: Vinudilice (Sicilian orange wine). The combination of orange wine with the rich flavor of the clams created a harmonious pairing. From here on, each combination was flawless. ④ Bonito/taro... Grilled bonito with burned taro in Bagna Cauda sauce. Wine: Cala Niuru (Sicilian Syrah). The taro sauce was delicious, and the Sicilian red wine elegantly complemented the dish. The chef explained that the wine, from an area where seawater seeps out when dug, undergoes stress, intensifying its acidity. The bonito paired perfectly with the wine. It might be better to have the bonito cut slightly larger for better harmony. ⑤ Wild eel/long green pepper/blueberry... Risotto with eel, blueberries, and long green pepper. Wine: Frasca, Barbera D'Asti (red wine from northern Italy). The dish featured unripe blueberries and long green peppers, chopped, along with porcini mushrooms and tomatoes in the risotto, topped with grilled eel. The combination with the acidity of the tomato in the risotto, along with the eel, created a harmonious blend.

Anniversary dinner. It was a satisfying course. I could feel the chef's careful thoughts in each dish. The ingredients were carefully selected from all over the country. The texture and flavor of the Caprese tomato were outstanding. The squid pasta, lamb roast, Thai soup, clam risotto, and more were memorable dishes that left me truly satisfied. I want to go again.

A well-known long-established Italian restaurant that has been in business for over 20 years. Their menu is based on dishes from northern Italy, and each dish is not just beautifully presented but also meticulously prepared. Their specialty, the tender roasted lamb wrapped in straw, simply melts in your mouth. The simplicity of its appearance belies the depth of flavor that has been coaxed out of the ingredients, making it a dish that fills you with gratitude. The dishes showcase the natural flavors of the ingredients, and the prices of the wines are reasonable. I visited with the desire to taste the dishes of Chef Sasaki, who trained under the chef here, and it was definitely the right decision.

I visited Fiocchi in Soshigaya-Okozuka, a restaurant that has been leading Italian cuisine for many years. Chef Horigawa's personality, numerous vibrant dishes, and the wine served to complement them. I had a very satisfying time in Soshigaya-Okozuka, Setagaya-ku, where I could also hear various stories.

Hello everyone ☀️ This is ZMA. Let's have some Italian food this time ~♪⁡⁡ I'm visiting "Fiocchi" in Soshigaya-Ōkura. Fiocchi means "light snow" in Italian. It's a restaurant that offers traditional dishes from the Piedmont region in northern Italy. Italian cuisine is essentially a collection of regional dishes, so we can expect to enjoy more classic dishes this time.✨⁡☆ We'll have the 8-course chef's special for ¥15,730. I also selected a non-alcoholic pairing.☆☆ 1688 Grand Rose Non-Alcoholic Sparkling☆ NEMA Non-Alcoholic Gin Lime. This was surprising.⁡☆ Jewel of Flowers HANA - Jasmine tea of exquisite quality. The aroma is amazing.⁡☆ Grape Skin KAHI - Non-alcoholic grape skin extracted from wine. Perfect for cooking.⁡★ Boiled Misto - Italian-style oden. Let's start with this.⁡★ Gnocchi Fritti - Fritters made with prosciutto. A precious treat due to strict import regulations on prosciutto. Let's savor it.♪♪⁡★ Buri, Mikan, Tomato - Seared buri with mikan sauce. The buri is tender and fragrant, while the sauce is soft and gentle. A good combination.⁡⁡★ Shirako, Fuki no Tou - Shirako and fuki no tou gratin. The hot shirako melts in your mouth, balancing well with the slightly bitter fuki no tou. I love fuki no tou.⁡★ Suppon, Nameko - Nameko mushrooms and vegetables with suppon soup. The taste is just right, with a hint of saltiness. Very flavorful.⁡★ Duck, Oyster, Apple - Roasted duck with oyster cream sauce. Luxurious. The oyster slightly outshines the duck. Perhaps increasing the duck's surface area would allow both to be enjoyed equally.⤵️⁡⁡★ Yabuta Pork, Charcoal-Grilled - The main dish. So tender and juicy, with a perfect balance of fat. Pairing this with the KAHI from earlier...⁡‼️Spot on!‼️⁡★ Closing Pasta★ Fromage Blanc★ StrawberryThank you for the feast~ ZMA Points~・Reservations may be easier to make on certain websites.☆⁡・The menu changes every two months.~~~~~~~~~~Italy, much like Japan, showcases the diverse flavors and shapes of each region, conveying the deeply-rooted cultural heritage in every dish.☺️⁡Please bring your loved ones along when you visit. Well then, see you later~

Today I visited Fiokki, an Italian restaurant located in Soshigaya-Okura, Setagaya-ku, Tokyo. Fiokki is situated about a 3-minute walk from Soshigaya-Okura Station and offers dishes based on the regional cuisine of Northern Italy's Piedmont. I had been curious about this restaurant for a while, especially because I have visited Fiokki's out-of-prefecture branches, such as Jewelme in Akita and No Name in Kagoshima, both well-known popular eateries in their respective prefectures. I had visited Jewelme twice before and being a fan of regional cuisine, I was eager to visit the original branch. Upon inquiring with a friend who had visited before, I learned that the restaurant used to have only table seating but now has a counter, creating a closer interaction with the customers. The course meal started promptly. The dishes included Parma ham with persimmon and Gorgonzola cheese, Yellowtail with chrysanthemum greens and clementine, Cod with shirako and turnips, Roasted softshell turtle with matsutake mushrooms and taro, Forest scent with Nagara River wild duck, oysters, and apples, and Lamb wrapped in rosemary roast with lamb leg meat and roasted potatoes. The meal concluded with Panna Cotta, Crystal Satsuma with honey and fromage blanc, and Strawberry and hazelnut paste gelato. The experience allowed me to fully savor regional cuisine and appreciate the unique offerings within the Italian genre. The standout dishes such as the lamb main course and the yellowtail appetizer left a lasting impression. It was definitely worth the trip from afar. Thank you for the wonderful meal.

Venturing all the way from Shinjuku to this area via the Odakyu Line is a first for me. It feels almost like Kanagawa. The restaurant's name is "Fiocchi." It's about a three-minute walk from the Shōinjinja-daimae Station, and be careful as there is a deli with the same name that branched off from here along the way. Inside the restaurant, there are four counter seats and two table seats. There is a fireplace near the entrance, giving a warm and cozy feeling. The menu for this visit included dishes such as prosciutto, persimmon, spring chrysanthemum, blue orange cod, shirako, turnip, softshell turtle, shiitake mushroom, taro, natural duck, oysters, apple lamb roast wrapped in straw, and a choice of pasta for dessert with crystal yuzu, honey, and fromage blanc (cheese can be substituted), as well as Japanese chestnut, bitter chocolate coffee, and small sweets to start. The meal began with a combination of prosciutto and persimmon. It's Parma prosciutto, sliced thinly and with a great texture. The mackerel, seared crispy on the skin with a blue orange, yogurt, and tomato sauce, felt light and passionate, with a hint of a Latin touch. The unique aroma of the spring chrysanthemum was an accent. And here comes the freshly baked bread. It's common for Italian and French restaurants to source bread from famous bakeries due to time constraints, but knowing that they make their own bread in-house like this gets bread enthusiasts excited. And it's made with natural yeast! The chef kindly answered my annoying questions about the type of yeast and fermentation process (48-hour fermented yogurt yeast, domestic wheat, and more details). The chef's calm and gentle personality was evident in everything. The taste was outstanding, with a refreshing sourness and the rich flavor of grains. That's why I wish every local restaurant had such bread. The cod, shirako, and turnip were prepared in a gratin-like dish with bagna cauda. While it may look rich in the photos, the actual taste is all about the ingredients themselves. Enjoy the milky richness of the shirako with the walnut oil elements. A dish where the softshell turtle takes the spotlight. Pour the soup made from softshell turtle broth seasoned with salt and pepper over it. Another dish that doesn't need any extra seasoning, just natural flavors. The clear broth was reminiscent of consommé. Perhaps softshell turtle is more suited for French or Italian cuisine rather than hot pot. The spices, especially pepper, added a nice touch and aroma. Next was the duck. The sauce was incredibly delicious. Really delicious. It's a rich sauce made with apples and something else, perfectly complementing the rich duck without overwhelming it. The balance was maintained, and I even wanted to ask for seconds with some bread. I assume the acidity of the apple helped with that balance. The main dish was lamb. The scent of dried grass transferred to the meat, creating a unique flavor while retaining a moist and tender texture. The accompanying potatoes were prepared in a mature butter style. I'm not a fan of plain steamed or boiled potatoes, but these were incredibly delicious. They were cooked in a classic way, buried in charcoal, and the aroma was just delightful, much like the lamb. It might be challenging in terms of presentation and balance, but I would love to have a whole potato to myself. For pasta, I chose between tomato and cacio e pepe and went with the latter. It may not look as visually appealing as other pasta dishes, but it was simply delicious. For dessert, I chose cheese, while my companion went with fromage blanc. There were three types of cheese, Camembert, a hard type with a scent of white wine, and Chèvre. The scent of white wine was stronger than expected, making it interesting yet easy to eat. I don't have the courage to buy a whole piece of cheese, but I would definitely want to try a little at such an opportunity. The Camembert was incredibly smooth and rich in flavor. The Chèvre had a subtle acidity and a distinctive richness. Chèvre is a must-try for cheese lovers. Lastly, the stylish Mont Blanc dessert. Every detail was meticulously crafted ===========

This restaurant is located in the residential area of Soshigaya-Ōkura on the Odakyu Line. It offers courses centered around the traditional dishes of Piedmont, a region in northern Italy. I was impressed by the signature dish, roasted lamb in straw wrap, during my previous visit. This time, it was my first visit since the interior was renovated. I made a reservation via Tabelog for 18:30 on a holiday. I sat at the counter and ordered a wine pairing to start the course. Chef Horigawa was very attentive and explained various things to me, for which I am very grateful. The dishes were based on a rich local tradition but elevated by incorporating various ingredients. Particularly memorable was the antipasto using salmon from Nagano, which had less fat due to growing in cold water. The quality was evident. While pasta, a staple in southern Italian cuisine, was not originally served as the base is northern Italian, they have recently started offering it. I opted for my favorite Roman dish, Cacio e Pepe, which was meticulously prepared and delicious. The wine pairing, selected by the sommelier to complement the dishes, included unique finds like orange wine from Friuli made with noble rot grapes and a natural red wine from Piedmont crafted by female winemaker San Fereolo in the Doriani area. It had flavors reminiscent of Syrah. Encountering such wines that are not commonly known was a highlight of pairing at this restaurant. The only regret was not ordering the roasted lamb in straw wrap again, as the Hokkaido-aged beef charcoal grill I chose was tasty but couldn't match the lamb's appeal. I look forward to returning and savoring the lamb dish once more.

It's been a while since my last visit, but I went with two people on a Monday evening at 7 p.m. The restaurant started with a counter-style service, and there were only two other customers, a group of two men who seemed to be chefs. The overall course structure was similar to my previous visit, with 7 courses this time (excluding dessert). The absence of an oyster dish was a big difference this time, as oysters are often a theme at this restaurant. Instead of the usual risotto with prosciutto, they served prosciutto on polenta this time. The dish with Gorgonzola sauce was delicious. Other dishes like salmon resembling trout and a meat dish with soup were also impressive. The deer meat soup was particularly tasty, with shiitake mushrooms and barley in the broth. For the main course, we chose roasted suckling lamb wrapped in straw, which was perfectly cooked. The wine, a 1995 Brunello di Montalcino Reserva from producer Frini, recommended by the sommelier, was elegant and fruity. The champagne, Frederic Savart, served in a glass was impeccable. In summary, the restaurant excels in high-quality food, excellent wine selection, friendly service, and elegant yet cozy ambiance, comparable to top French and Italian restaurants in the city but at a reasonable price. The location in Soshigaya-Okura may affect how the restaurant is perceived, but I highly recommend it to those along the Odakyu Line. The restaurant has evolved over the years, from focusing on Piedmont cuisine to offering more refined dishes. The chef's continuous improvement and dedication to creating a unique dining experience are commendable. The concept of "Forest and Sea" is evident in their dishes, emphasizing the interconnectedness of nature.

It was quite expensive for me, almost like jumping off the stage at Kiyomizu, but I visited for my eldest son's coming of age celebration. It was the first time my son, who maybe had never used a fork and knife before, looked so fresh. Although the prices have gone up considerably compared to about 15 years ago, I think this is the ideal style of cooking the chef wants to achieve. The flavors were delicate, all 10 dishes were well-prepared, and we truly had a wonderful time. The drinks were also selected to complement the dishes. I would like to visit again for my second son's coming of age celebration. Sitting at the counter, we could chat with the chef, which was enjoyable. Thank you for the feast.

Since the pandemic, various restaurants have been offering delivery services, and I think I've ordered from probably around 30 to 60 Italian restaurants. However, it's not always guaranteed that they can provide something satisfactory with a "just making it in spare time because we're free" attitude. While they do a fantastic job in the restaurant, sometimes the delivery dishes feel sloppy and lack the intended quality. There are some places that seem to put a lot of effort into research and improvement, and each time I order, I can feel their ingenuity. I've ordered their delivery course sets multiple times, and I was so impressed by the effort and quality that it brought tears to my eyes. That's why I visited the restaurant for the fourth time after a long time. There were no other customers, and it felt like we had the place to ourselves. Since I felt like I drank a lot the day before, this time I opted for a half wine pairing and also a non-alcoholic pairing. It was a lovely lunch where I could leisurely ask the chef things I wanted to know.

I visited Fiocchi in Soshigaya-Okura. It's about a 5-minute walk from Soshigaya-Okura Station, passing by the Ultraman statue. The cuisine is a modern take on classic Italian dishes, with excellent wine pairings. The service was attentive, and the chef's passion for cooking really shone through. It was a wonderful restaurant. The food was delicious. Thank you for the meal.

I finally had the opportunity to enjoy lunch at Fiocchi in Soshigaya-Otaka, a place I had been wanting to visit. Although the lunch was a bit pricey, it was well worth it as the dishes were plentiful and each one was meticulously prepared, offering delightful Italian cuisine. I look forward to visiting for dinner next time.

Located in a residential area in Setagaya, this is a renowned Italian restaurant. The name "Fiocchi" comes from a pasta dish served at the chef Ryo Horikawa's training restaurant in the Piedmont region of northern Italy, called "Ristorante Filippo," meaning "light snow" in the local dialect. The interior has a calm atmosphere, and I enjoyed a leisurely lunch at the counter while chatting with the chef. The course consists of only one chef's choice dish. The flavors are generally gentle, but you can still taste different nuances with the use of Nepalese spices and straw grilling. If you want to try the specialty dish "Roasted Baby Lamb Wrapped in Straw," you need to inform them when making a reservation. The baby lamb roasted simply in straw is tender and moist without any strong flavors, definitely worth a try. Accompanied by grilled kintaakari cooked in ash, it is exquisite and rivals the meat. Topped with unsalted butter, you can savor the natural sweetness of the potatoes. I opted for a non-alcoholic pairing on this day, and I didn't feel unsatisfied at all; it was thoroughly enjoyable even without alcohol. The meticulously crafted course leaves no room for dissatisfaction, taking about 3 hours even for lunch. The chef explains the dishes very attentively, creating an earnest and engaging dining experience. This restaurant offers a very high level of satisfaction.

On this day, we started with a dish of cod milt and Jerusalem artichoke. Underneath was a puree of Jerusalem artichoke, topped with pan-fried cod milt, spinach, black truffle, milk foam, and Jerusalem artichoke chips. Mix it all well. Then, we had Amakusa flounder and fried turnip tartare, the usual "Oyster and Forest Aroma" (this day was a chilled dish with gin, served with duck bone broth jelly), and a dish of Ibu Salmon and white asparagus (the Ibu Salmon was raised over 7 years in Miyata Village, Nagano Prefecture, and smoked. The dish was inspired by cuisine from the northern Italian Alps). Next, we expected a main meat dish but received a soup dish instead. It was a luxurious soup with roasted venison loin and black truffle, served with soup made from venison thigh meat. Green pea, fava bean, and snap pea risotto (rice from Niigata of an Italian variety), topped with thinly sliced 24-month aged Parma ham. Since a similar style dish was served during a visit in May last year, it may be a new specialty of this restaurant, similar to "Oyster and Forest Aroma." The main course was charcoal-grilled lean sirloin of Hokkaido virgin beef, finished with balsamic vinegar. The first dessert was like a lemon sherbet, with stracciatella (similar to soft mozzarella) at the bottom, and herb and sansho pepper granita. The second dessert was a reinterpretation of Sicilian cannoli by the chef. Originally, cannoli is a pastry filled with stuffing in fried dough, but this one seemed to be a crushed version of it. Finally, we had the chef's special coffee to end the meal. Lastly, the highlight of the day might have been the softshell turtle pasta. The turtle was boiled whole, then grilled, mixed with pasta in a turtle sauce, and served with rapeseed flowers, hazelnuts, and fried turtle gelatin. The richness of the turtle, its firm texture, the light bitterness of the rapeseed flowers, and the crunchy texture of the hazelnuts provided a variety of enjoyable elements in the dish. For the bottle of wine, we had requested a "classic Piedmont," and were presented with the 1999 Giuseppe Cortese Barbaresco Rabaja. Although it seemed slightly aged for its vintage, its sweetness increased over time and was very delicious. Additionally, we started with champagne and had about two glasses of white wine to pair with the dishes. Overall, the quality of the food, the excellent wine selection, the elegant yet friendly service, and the refined interior all match the levels of renowned French and Italian restaurants in the city. Despite this, the prices are reasonable. The evaluation of this restaurant may depend on how one perceives its location in Soshigaya-Otako, but I would definitely recommend it to those along the Odakyu Line. When I first visited this restaurant (around 2010, I believe), they prominently featured Piedmontese cuisine and offered a variety of soups in their prefixed menu. Surprisingly, even the cheapest prefixed course was less than 5,000 yen. They opened a second store, "Zupperia Osteria Pitiliano," on the upper floor, positioning it as a casual line, which led to this store transitioning to a high-end line around 2015. They offered multiple courses, including those prepared with Waldensian regional dishes from the depths of Piedmont, and courses highlighting seasonal ingredients. However, they further reformed their style, and in 2021 (setting up a counter), they offered a single course for around 15,000 yen, and now (as of February 2022), dinner is 18,700 yen including tax, served in a simultaneous start format. The cuisine at this restaurant before the opening of Pitiliano was ==========

The atmosphere is a bit dim and calm, and both the food and wine are always beyond expectations. The wine pairing enhances the flavors of the dishes, making it enjoyable every time. I recently dined at a 5-star hotel's Italian restaurant, and the Northern Italian cuisine there was delicious, but when compared, the flavors here were superior. I would like to visit again after a long time.

I had been curious about this restaurant in the neighborhood but felt intimidated to visit. While reviews mentioned that lunchtime used to be relatively affordable, now they only offer set courses, making it even more difficult to go alone. When the topic came up, a friend who loves Italian cuisine suggested we go together, so I finally mustered up the courage to visit. The lunch course was priced at 12,000 yen. Being wine enthusiasts, we also ordered the wine pairing course with 6 glasses for 10,000 yen. Each of the 6 dishes was paired with a 70ml glass of wine. The dishes included a cappuccino-style crab soup, beautifully presented venison with beets and other colorful vegetables, snapping turtle soup, black cabbage and escargot, prosciutto, and Italian sirloin steak. As someone familiar with Italian cuisine, I didn't find anything particularly innovative or impressive, but the dishes were all delicious. The sirloin had some tough parts, which was disappointing. The wine selection was impressive, starting with champagne and featuring interesting Italian indigenous grape varieties and orange wines. I usually decline sweets, but the dessert came with petit fours, and despite feeling it was unnecessary given the price, I struggled through the sweet treats. The total bill came to exactly 25,000 yen per person, which, while expected, felt honestly too expensive. For that price at lunch, you could dine at a three-star restaurant... As a bit of a wine lover, I also felt dissatisfied with the equivalent of about 2/3 of a bottle of wine. After leaving the restaurant, we walked to a salumeria at the request of a friend who had come from afar. By the time we arrived, the alcohol had worn off. It's a given that the food is delicious at such a high price. I realized that cost performance is crucial for me.

My friend said it's the best Italian restaurant in Setagaya. So, I decided to visit for my friend's birthday celebration. I used to think high-end Italian restaurants were a miss after a bad experience in Marunouchi, so I was biased towards French cuisine for high-end dining. However, Fiocchi completely changed my mind. "Evaluation" [Atmosphere] Italian restaurants are usually casual, while French restaurants are formal, but this place felt formal for an Italian restaurant. It was good that I dressed up a bit. [Seiko crab, turnip, cocoa] It looked like a cappuccino, but it was inspired by a cappuccino. The layers of various ingredients combined beautifully, making it delicious whether you eat it layer by layer or all at once with a spoon. [Venison, chestnut, beets] Venison pate wrapped in chestnut, garnished with beet sauce and green vegetables (I forgot the name, but it was delicious). Beautiful!! Like a work of art. [Softshell turtle, rapeseed blossoms] Ravioli with various textures, enjoyed with soup. A gentle and healthy dish. [Escargot, black cabbage, beef tendon, girolle mushroom] The main dish was black cabbage. Crispy black cabbage served with escargot, beef tendon, and unknown mushrooms in sauce. It's hard to describe. The complex flavors expand in your mouth, making it hard to express in a single word. Well, if I had to, I'd say delicious (laughs). [Parma 24-month aged ham, nori seaweed, cheese] After a series of complex dishes, a simple dish of ham that allows you to savor the ingredients directly!! The ham is tender, perfect with wine. [Oysters, wild duck, porcini, apple] How did they come up with combining oysters and duck? It had truffle, but I couldn't really taste it, yet it was a blissful flavor. [Roasted lamb in straw] Surprisingly, the main dish focused on the simplicity of the ingredients. Not in a negative way, but in a good way. The potatoes were also delicious at the main level. [Pear, ricotta, finger lime] [Seasonal fruits, zabaglione] I was quite drunk, so please forgive the lack of details. I remember eating while saying it was incredibly delicious. [Cost performance] It was around 28,000 yen per person. Evaluating the cost performance at this level is difficult, but I was very satisfied. I wouldn't mind paying again. [Overall] It felt more like French than Italian. It was extremely delicious, and I'll conclude with this simple impression. I'll definitely come back again soon.

Soshigaya-Ōkura・Ristorante "Fiocchi" Traditional cuisine passed down by the Waldensians who settled in the remote area of Pinerōro in northern Italy's Piedmont region. Ristorante, trattoria, and bakery & deli takeout, with three shops in the same building. The first floor is "Ristorante Fiocchi" which uses carefully selected ingredients directly connected to producers nationwide in Japan to create northern Italian regional dishes. The second floor is "Zupperia Osteria Pitiliano" which offers Italian home cooking a la carte using the same ingredients as the restaurant. Next to the first-floor restaurant is "La Porta di Fiocchi" which sells additive-free takeout deli using the same ingredients as the restaurant and freshly baked bread from a dedicated bread oven. The owner chef is Ryo Horikawa. He loves pasta and made his mark in the Italian culinary world. He went to Italy at the age of 25. After honing his skills in northern and central Italy, including at "Ristorante Filippo" in Piedmont, he returned to Japan and opened "Fiocchi" in Soshigaya-Ōkura where he was born and raised, followed by "Zupperia Osteria Pitiliano" on the second floor in 2014. For lunch, there is only one course available. [Chef's Omakase Course] [Cheers] "Surziva" [24-Month Aged Parma Ham Gnocchi Fritti] Thinly sliced 24-month aged Parma ham served with fluffy gnocchi filled with gorgonzola made from bread dough. Optionally served with a whey sauce containing fresh figs and walnuts. [Oyster, Chrysanthemum Greens, Daikon, Apple, Juniper Berry] Made with Japanese ingredients. Oysters marinated in pine needle extract-infused gin, served with oyster juice, marinated apple, daikon jelly, chrysanthemum greens, mustard greens, apple, and truffle salad. Infused with juniper berry aroma, garnished with lavender and rose flowers. [Ibuki Salmon, Porcini Mushrooms, Egg, Beets, Sour Cream] Red sea bream from Nagano's central Alps, raised by Mr. Uematsu at Ibuki Trout Farm for 7 years. The fish is buried in ash for 4 days to create "ash-dried" fish, then cooked at low temperature. The sauce is made from beet puree, whey, and sour cream. Topped with scrambled Holoholo chicken eggs, grilled porcini mushrooms, crisped salmon skin, and salmon roe, garnished with marigold and dill. [Bread] "Homemade Whole Wheat Bread" Bread inspired by the mountains, with a high hydration level for a fluffy and moist texture. Delicious enough to ask for seconds. The chef purchased a specialized bread oven to upgrade and make it bakery-quality. [Wild Red Snapper, Matsutake Mushrooms] Red snapper with seared skin, cooked rare with duck broth and matsutake mushroom soup. Inside the soup, there are snapper bone meatballs seasoned with yuzu pepper and shaved green mandarin peel. The rich flavor of matsutake mushrooms blends perfectly with the soup. The snapper bone meatballs are like gnocchi, a new experience. [Hairy Crab, Girolle Mushrooms, Spinach] Homemade flat-rolled tagliatelle with eggs, served with a sauce made of French girolle mushrooms, spinach, and flaked hairy crab meat. Milk foam adds mildness to the rich sauce, with cocoa sprinkled for depth. [Hokkaido Beef Sirloin Charcoal-Grilled] In Piedmont, they enjoy rare white Chianna beef. This Hokkaido-raised beef uses lean sirloin instead of marbled meat. Aged for the right duration and grilled rare over charcoal. Topped with balsamic sauce, Grana Padano cheese, arugula, and olive oil. Finished with a touch of lemon. The meat has a balanced flavor between lean and fatty parts. The chef showcases his skills by chatting with guests in front of the counter, demonstrating his expertise in charcoal grilling. [Pear, Ricotta, Fichi ==========