I made a reservation online for dinner on Saturday or Sunday, and visited a restaurant where the seasonal course menu costs 12,000 yen. The menu included: - Tart with broad beans and quail egg, topped with summer truffles: The combination of rich flavors from broad beans and quail eggs creates a decadent dish. - Espuma and ice with lobster and green asparagus: The intense flavor of lobster and its broth, combined with the refreshing green asparagus espuma and ice, creates a delicious dish. - Red wine and bonito "sakamushi" sauce with bonito, eggplant, raisins, and pine nuts: The sauce enhances the umami of the bonito, while the eggplant, raisins, and pine nuts add depth to the dish. - Cappelletti with morel mushrooms and chive oil sauce, served with potato puree: The chewy dough, rich potato flavor, and truffle-like taste of morel mushrooms create a delightful dish. - Kitara with lamb, mint, coriander, and Pecorino Romano: The combination of lamb and coriander with a hint of mint in the sauce, paired with chewy noodles, is exquisite. - Roasted Galician chestnut pork loin with Yamanashi pepper, snap peas, and wild vegetables: The crispy exterior and moist rare meat, along with the Yamanashi pepper and nutty sauce, make for a delicious dish. - Amaretto ice cream with Amazon cacao: A dessert with strong cocoa flavor and sweetness, perfect for chocolate lovers. - Soft bread and baguette (from Parlor Ekoda): Soft and chewy bread that pairs well with the sauces. I would definitely like to visit again. Thank you for the wonderful meal!

First time visiting this Italian restaurant. The visuals and the food were both delicious. The atmosphere inside was calm and recommended for enjoying a meal at a leisurely pace. This time, we tried the Degustazione course, which includes 8 dishes, with 2 main dishes. The dishes made with seasonal seafood were impressive. The refined deliciousness with layers of sauce and spices was amazing. Truffles and caviar were used to enhance the dishes, giving them an elegant finish. The seasoning was not too strong, which paired well with the wine. The drink selection is mainly wine, so wine lovers will especially enjoy it.

The Italian dishes were delicious with innovative seasoning. The combination of unusual ingredients and various flavors like Japanese or ethnic created a modern feel. It's a bit of a shame that both people have to order the same main dish... I'd prefer to choose our own favorites. It would be nice to be able to choose our own desserts too.

I walked about 10 minutes from Ebisu Station, but thanks to that, I was able to have a meal in a calm area without the hustle and bustle. The atmosphere of the restaurant is casual yet stylish, making it suitable for various occasions. I ordered the seasonal course menu with wine pairing, and every dish looked beautiful and tasted delicious. Overall, the seasoning was on point. I had a few allergies and food preferences, but the staff were flexible and accommodated my needs, allowing me to enjoy the meal.

When considering my preferences, Mansalva has become an indispensable restaurant in my life. The reasons are... - The outstanding and creative dishes created by the chef. - Trustworthy wines carefully selected by the sommelier. - Service tailored to the atmosphere of the restaurant by the manager. The trinity of these three elements that I expect from a restaurant is fulfilled at a high level. Additionally, the price range and the relaxed atmosphere that allows me to visit whenever I want are truly appealing, almost like a perfect harmony. Of course, I was satisfied again this day! Although it may be unrelated to my thoughts on this day, I would love to try the familiar pasta dishes like carbonara and Genovese made by Chef Takahashi someday (laughs). ■ represents the dishes, □ represents the paired wines.

A lovely Italian restaurant located a little away from Ebisu Station. Each dish showed delicate attention to detail, offering a range of flavors from homely to slightly sophisticated. The dessert of Yubari melon at the end was especially delicious, with a subtly sweet and juicy taste. Thank you very much!

A modern and calm interior, with dishes that reflect the chef's dedication. The food goes beyond traditional Italian, with surprising ingredient combinations that are both beautiful and delicious. The hospitality is top-notch. A restaurant that you will want to visit again and again.

The chef's recommended course at 14,000 yen is from a top Italian restaurant. The combination of seasonal ingredients and colorful sauces and herbs is excellent. The cold appetizer with Kamo eggplant, octopus risotto full of umami, and tagliolini with lemon acidity and anchovy were particularly delicious. The dessert is highly recommended! The refreshing herb and sweet Yubari melon were delightful. The price is relatively reasonable. The atmosphere is calm and comfortable for adults. The only downside is the smoking area near the entrance. The cigarette smoke on the way out is the worst. This is something they should consider.

Located about a 7-minute walk from Ebisu Station, this restaurant was chosen for a friend's birthday celebration. The chic interior features a counter and private rooms, making it convenient for various occasions. We opted for the omakase course priced at 12,000 yen, which included a variety of dishes such as amuse-bouche, cold appetizers, warm appetizers, caldo, pasta, and a main dish of Matsusaka beef. The cuisine had a Spanish influence rather than the typical vibrant Italian style. Each dish was generous in portion, beautifully presented, and paired well with wine. While everything was delicious, my personal favorites were the caldo and pasta. Overall, it's a user-friendly restaurant where you can enjoy delicious food without any fuss. I would love to revisit if given the chance.

Sometimes I have the opportunity to visit new and popular restaurants with interesting topics. While the background of a chef who has branched out from a difficult-to-reserve restaurant and the skillful promotion are certainly part of the impressive qualities of a restaurant, Mansalva, on the other hand, is free from such elements. Personally, I feel that even when compared to the aforementioned restaurants, Mansalva does not pale in comparison. It is a restaurant where I can go without being influenced by public opinion and maintain my own sensibility. This week has been busy with work, but I decided to take a break and recharge at my usual restaurant. Having a go-to place that I can visit even when tired really enriches my daily life. The cold appetizer of Kamo eggplant is fantastic! The unique aroma of grilled eggplant and the floral shiso leaves come together to create a wonderful harmony of textures and Japanese flavors. The chef's handmade Taglierini pasta is also a masterpiece. The anchovy sauce adds a unique touch, and the combination of meat and fish, influenced by Spain where Chef Takahashi has roots, showcases his distinct sensibility. The clever use of lemon acidity truly elevates the pasta dish to perfection. Ah, once again, I'm glad I came on this day!

First visit. Everything looked cute, and I felt that it would be appreciated for a girls' night out. I don't like cilantro and eggplant, but I was able to eat both, so I thought the cooking method and seasoning were perfect. I asked for the wine pairing course, and it was perfect. I was eating the main meat dish with red wine, and when the red wine ran out, they kindly brought me another one, which was touching. The portion was a bit generous, but I will definitely come back. Highly recommended!

Italian restaurant located about a 7-minute walk from Ebisu Station East Exit. Visited for weekend lunch. The Foodlog rating at the time of the visit was 3.74 (June 2023). It has also been selected as one of the top 100 Italian restaurants in Foodlog. This restaurant in Ebisu, which has many Italian restaurants, is highly rated. I had been wanting to visit for a while, and since there was a last-minute availability for Saturday lunch, I made a reservation and visited. The interior of the restaurant has an L-shaped counter, table seats, and private rooms, with a spacious seating arrangement. The modern interior is bright and has a nice atmosphere. I opted for the 7000 yen course. Although a service charge is not included in the lunch, the explanation of the dishes is detailed, and the service aspect leaves a very good impression. ----- [Amuse-bouche: Crème fritter, prosciutto, sansho pepper] A slightly sweet fried custard square with a paste made from sansho pepper and plenty of prosciutto. The unique accent of the sweetness, saltiness, and flavor of the sansho pepper awakens the taste buds with this first dish. [Appetizer: Cucumber, horse mackerel, whey] Horse mackerel sashimi mixed with drained yogurt to make tartare. Rolled with cucumber and topped with a jelly made from clam and other seafood broth. The clear sauce at the bottom contains juniper berries, among other ingredients used in gin production. While it looks refreshing and light, the combination of horse mackerel tartare and flavorful ingredients makes this appetizer stand out and very delicious! [Parlor Ekoda round bread] Served warm, with a soft and light texture that complements the dishes. [Vellutata, green peas, bonito tuna, mint] A velvety green pea soup with bonito tuna and spelt wheat salad with a refreshing touch. The taste combination is excellent. It evokes the feeling of early summer. [Kitarra, chicken salsiccia, corn, egg] Square-shaped, thick homemade pasta with herb-infused salsiccia, egg, and corn for a dish. While the ingredients may not seem special on their own, the fact that such a dish tastes delicious and has a flavor that cannot be replicated at home is truly professional. [Sajima yellowtail, eggplant, olive, pine nuts, raisins, balsamic] Yellowtail grilled with a crispy skin and a slightly rare center, served with mashed eggplant, olives, and other flavorful ingredients in a sauce. The sauce gives off a Middle Eastern vibe, and it is also delicious. [Bread refill (baguette)] A tangy baguette served before the meat dish. [Fuji Phantom Pork Loin Roast with Walnut and Caper Salsa Agrodolce (+1000 yen)] For the main course, you can choose one of chicken, pork, or beef at the table. The Fuji Phantom Pork has a lower melting point for fat than regular pork, resulting in a meat texture that melts smoothly without the usual chewiness of fatty meat. It was quite substantial, but the caper-accented sauce was also delicious. [Dolce: Rhubarb, framboise, ginger] Rhubarb jam, compote, ice cream, and framboise with fresh ginger and mascarpone. Ginger is in granita form. Accompanied by almond meringue and caramelized almonds, this dessert is complex and elaborate. The sweetness, acidity, the kick of fresh ginger, and the aroma of almonds create a unique and delicious taste experience! I thought this was quite amazing. [Coffee and petit fours] Amazon cocoa caramel popcorn. ------ Every dish from the appetizer to the main course is of a high standard. Another Italian restaurant in Ebisu that I would recommend. Thank you for the meal.

Lately, I had been drifting away from Italian cuisine, but on this day, the flavors really hit the spot! Chef Takahashi always incorporates a new challenge in his dishes, yet they never stray from a well-balanced frame. The fresh combination of ingredients creates a harmonious unity that I personally find exquisite. From the genius amuse-bouche to the dessert, it was pure bliss! - Creama fritta with prosciutto and sansho pepper - Horse mackerel with cucumber and whey - Conger eel with pineapple, cilantro, and mint - Cold tajarin pasta with sweetfish, potatoes, and tarragon - Crab soup "sopa de ajo" - Rabbit from Akita Prefecture - Rhubarb with raspberries and fresh ginger The amuse-bouche creations always leave me in awe. Despite their small size, they stimulate the taste buds with complex and well-balanced flavors. And that custard cream fritter with prosciutto and sansho pepper was a masterpiece. The cold tajarin pasta with sweetfish was a delightful surprise, with the whole sweetfish pate to enjoy. And the "potato" in the menu was transformed into a delicious bisque sauce. The wines served were as exceptional as always, perfectly complementing the dishes. The Gavi wine from Marques di Barolo, which I had visited in person, was a perfect match for the cucumber. And the Vougeot 1er cru "Au Caille" 2013 from Pousse d'Or was a true gem, showcasing the elegance and finesse of Burgundy. Even though I am a regular, the restaurant never fails to leave a lasting impression. It truly is a wonderful dining experience!

I have been reading reviews from the Myrebi-sama group for quite a long time. I made a reservation for the weekend limited lunch about a month ago. Finally, I went to "Mansalva" and arrived about 5 minutes early. When I arrived, there were already people waiting for the opening downstairs. The interior of the restaurant had a modern atmosphere with white and wood tones. There were high stools at the counter seats, table seats, and private rooms at the back. Luckily, I was guided to a counter seat. I could see the kitchen space and the handsome chefs cooking, which added to the excitement. The manager explained the course where you can choose the main dish. I ordered a glass of champagne. The champagne was a Chardonnay-based with fine bubbles, and as I admired the beautiful bubbles rising, the meal began. The amuse-bouche was a cream fritter, prosciutto, and sansho pepper. The appetizer was lobster and green asparagus. The first pasta was gnocchi with early summer beans and gorgonzola. The second pasta was kitara with lamb and pecorino romano. The main dish was roasted chestnut pork loin with walnut and caper salsa agrodolce (+500 yen). The dessert was Amazon cocoa and amaretto. The meal ended with coffee and small sweets. The amuse-bouche was a delightful start, and the lobster appetizer was full of the feeling of the new green season. The gnocchi with early summer beans was a delight for a bean enthusiast like me. The kitara with mint as an accent in the rich sauce was just perfect. The chestnut pork for the main dish had a sauce that I loved. The dessert with amaretto made me happy until the end. The coffee was delicious and enjoyable. Since I had plans in the evening, I kept the alcohol to a minimum. It was a blissful lunch with the best cost performance. Thank you for the valuable information. I would like to visit regularly. Thank you for the wonderful meal.

Lobster > Bonito > Matsusaka beef aburi > Kitatara = Amuse The foam of lobster and asparagus was a new taste experience. The combination of acidity, umami, and texture was superb. I usually can't eat a lot of meat, but Matsusaka beef is recommended even for those who can't eat a lot of meat due to its lack of greasiness. I felt very full, but strangely I was able to eat dessert without feeling too sweet. The atmosphere and service were excellent, and I was able to spend a high-quality time. I would like to revisit in a different season.

I visited this restaurant in Ebisu for dinner, recommended by an acquaintance. The restaurant is located just a few minutes walk from Garden Place, right in the middle of Ebisu, but in a calm atmosphere. The interior has a counter, table seats, and private rooms, making it very convenient! The atmosphere is bright and nice. We started with a toast with champagne and then began with the food. The dishes we had today were: [Amuse-bouche] - Finger food of fava beans and quail egg [Cold appetizer] - Lobster and green asparagus prepared in various ways: boiled, pureed, mousse, and ice [Hot appetizer] - Bonito and eggplant in red wine sauce [Pasta 1] - Capellini with morel mushrooms and potatoes [Pasta 2] - Kitara pasta with lamb and Pecorino Romano cheese [Main course] - Fisherman Hasegawa's dish: sauce made from the bones of spider crabs with celeriac puree [Dessert] - Chocolate mousse with amaretto ice cream All the dishes were delicious, and the speed and quantity of the course were just right. Nowadays, many full-course meals tend to be quite large, so I was pleased with the content of this course! There were some slightly unconventional dishes, so preferences may vary, but rest assured that everything was delicious. I think this restaurant is perfect for a nice dinner in Ebisu! I look forward to visiting again in a different season.

Reservation: Yes Number of visitors: 2 Duration of stay: 3 hours Price: 23,000 yen per person I visited as a regular customer. The quality and quantity of the dishes were excellent, and I was very satisfied with the price. The restaurant has both table and counter seats, making it a versatile option for special occasions for those who don't usually dine out. Menu items included: Edamame, Quail Egg, Lobster, Green Asparagus, Bonito, Eggplant, Red Wine Morel Mushroom, Potato, Lamb, Pecorino Romano, Duck, Pasta, Amazon Cocoa, Amaretto

Second visit. This time I invited my family to enjoy the weekend lunch course. It's a short walk from Ebisu Station. The surrounding greenery is getting denser, signaling the arrival of early summer. We had the Double Main Course (7000 yen) this time. The cute amuse-bouche contained a quail poached egg with Ossetra caviar as an accent. I forgot to take a photo, but the gnocchi shaped like fava beans was delightful! The Gorgonzola was a nice touch. Green peas and chopped green beans, the early summer beans, were a pleasant surprise. The Kitara had more lamb than pasta, which was impressive. Hasegawa-san's Onibe had a light flavor with a clever sauce. And the choice of main course was the Fuji Phantom Pork, only available once or twice a month. It was the highlight of the day, but the portion was massive! It was probably more than double the amount at other restaurants. The fat was sweet, giving the meat a hint of sweetness. I also forgot to take a photo of the dessert. It was a rich Bonne-style chocolate mousse with Amaretto ice cream, a dessert for adults. A sweet temptation even when full. Here's what we had this time: - Amuse-bouche: "Potato, Quail Egg, Caviar" - Appetizer: "Lobster, Green Asparagus" - Pasta 1: "Gnocchi, Early Summer Beans, Gorgonzola" - Pasta 2: "Kitara, Lamb, Pecorino Romano" - Fish: "Onibe from Nagai Fishing Port in Kanagawa Prefecture" - Meat: "Roast Fuji Phantom Pork Loin, Walnut and Caper Salsa Agrodolce" (+1000 yen) - Dessert: "Amazon Cacao, Amaretto" - Coffee: "Double Espresso" - Petit Fours: "Caramel Popcorn" My family, who are even bigger eaters than me, were also very satisfied. This lunch course was fantastic!

Located about an 8-minute walk from Ebisu, "Mansalva" is a hidden Italian restaurant on the second floor. I made a reservation through Tabelog and visited. I ordered the weekend-only Lunch Course B (7000 yen). This course includes two main dishes, one fish and one meat dish, with three options for the meat dish: standard chicken, +500 yen for pork, and +2000 yen for Matsusaka beef. I heard from the staff that Matsusaka beef is only available from 13 cows per year, so I chose it after some hesitation. However, you have to choose the same meat dish if dining with two people, and I also wanted to try the pork, so that was disappointing. The course included an amuse-bouche, appetizer, pasta, fish main, meat main, dessert, coffee, and bread, and it was quite filling. The dishes were beautifully presented and tasted delicious. The atmosphere is casually stylish, making it a perfect place for a date or birthday celebration. Both tables next to us were celebrating birthdays. I also felt that it would be a great spot for casual dining.