Instagram (bottan222)ーーーーーーーーーーーーーOctober 2021/After a two-year hiatus, I finally had the chance to revisit "Selsare Selsare," a place I've been wanting to go back to. Although I had takeout once during this time, today marks a long-awaited return. Chef Hamaguchi's welcoming smile, especially after two years, made the experience even more joyful. Starting with a "Kirin Fuji-Sanrokun Double Highball" for me and a "Draft Beer" for my wife, we raised our glasses. I ended up having 3-4 of these, celebrating the lifting of emergency measures. Hooray! First up was the "Cold Capellini with a Bite of Natural Sea Bream" – a delightful dish that combines salted sea bream with tomato essence, olive oil, and Shizuoka-grown wasabi on top of fork-twirled pasta. The one-bite size adds to its charm. Next was the "Grilled Corn Potage" – a fragrant and delicious soup made by grilling corn over charcoal, freezing it to break the cells, and then thawing it before blending it smooth in a food processor. The "Squid Wrapped in Black Olive Crepe" featured finely chopped raw squid filled with creamed Jerusalem artichokes and mascarpone cheese. A gentle and delightful taste experience. "Sourdough Bread" was made with rye, sake lees, and raw edible burdock. Spread with fermented butter made from sake lees, it was topped with prosciutto – a combination that seemed addictive. The "Medium Fatty Tuna and Long Yam Tartare" showcased tartare made from Aomori-produced tuna belly and long yam, topped with Bergamot salted citrus, homemade Karasumi, and Tsurumurasaki buds. A surprising combination that left me amazed by Chef Hamaguchi's creativity. The "Pan-seared 'Nodoguro'" featured Hyogo-produced blackthroat seaperch lightly grilled with a touch of Nishikyo miso sauce. Served with a leaf of tangy shepherd's purse on top and a bed of pumpkin and yuzu puree below, the 'Nodoguro' made a strong statement with its flavor. "Charcoal-Grilled Red Clam with Shishito Pepper and Lotus Root" came with kombu and black olive powder, and the clam was filled with a burnt red clam sauce. Accompanied by a paste of coriander and green olive tapenade, it was delicious, but the Shishito pepper was surprisingly spicy. The "Salmon Roe Steamed Rice-like Risotto" featured Italian rice at the bottom, resembling vinegar rice, topped with chicken consommé, steamed egg, salmon roe, ginkgo nuts, and caviar. Mixing the risotto from the bottom provided a unique fusion of Japanese and Italian flavors. The "Focaccia" was simply delicious, a temptation that, if eaten entirely, might compromise the enjoyment of the subsequent courses. Finally, the "Matsutake Mushroom Pasta" made with Nagano-produced matsutake mushrooms, prepared with a light sauce and using bonito flakes made from autumn mackerel. The broth was crafted from dried bonito and vinegar.

Revisited (September 23.9) on a whim. The usual excitement remains unchanged, with sourdough spread, mirin kasu, prosciutto, and foie gras brûlée, espresso, and bread. This time, the highlight of the season is the red snapper with celery sprouts, peach bouillabaisse sauce. Menu for this visit: - Capellini with natural red snapper - Sourdough spread, edamame, mirin kasu - Grilled short-horned beef ham with corn cold potage - Summer truffle with salmon roe and Italian rice consommé - Isaki fish with yuzu pepper, grapefruit jelly, marigold leaves - Oyster and champagne sauce with Okawakame, mozuku, sea grapes - Red snapper with celery sprouts, peach bouillabaisse sauce - Octopus and island shallot arrabbiata - Foie gras brûlée, espresso, bread - Grilled shoulder loin of Gensan pork from Shiga Prefecture with pineapple - Seasonal dessert: Warabi mochi with coffee, white chocolate and tofu mousse, black honey and balsamic sauce, freshly baked tonka bean and salted caramel financier, fresh herb tea, plus one beer (night) for 12,000 yen per person. Basic information about the restaurant: - A hidden Italian restaurant run by Chef Masahiro Hamaguchi, who trained at Michelin-starred restaurants in Italy. - The name of the restaurant is a coined word that combines the word "salt" in three languages: sel in French, sal in Spanish, and sale in Italian. - As the name suggests, you can enjoy dishes with exquisite use of salt. - Currently recognized as one of the top 100 Italian restaurants on Tabelog. How to enjoy this restaurant: - Chef's choice course for 10,000 yen per person. A 10% service charge will be added separately. - Casual and clean trattoria atmosphere. The service is friendly and polite.

【#SelsaResare / Ebisu】Price Range ☀️: ¥3,000, 5 minutes on foot from Ebisu Station ⭐️ Food Log: 3.74 Italian Top 100 - - - - - - - - - - - - - - - - - - - - - - - For lunch, it's easy to drop in casually, but the atmosphere is a bit formal, so it's advisable to dress smartly. Today's pasta, 3 types of appetizers, and focaccia—all dishes are meticulously prepared, allowing the taste of the ingredients to shine. I'd like to try it for dinner as well. Recommended for one person: ☆☆☆ Not recommended by one person. ◉ Selsa Resare 03-6416-5230 1-16-7 Ebisu Nishi, Shibuya-ku, Tokyo Hagiwara Building 1F https://tabelog.com/tokyo/A1303/A130302/13166739/ #Ebisu #EbisuGourmet #EbisuLunch #Italian #ItalianTop100 #GourmetGram #TokyoGourmet #TokyoGourmetClub #TokyoGourmetTour #GourmetInstagram #Foodie #FoodLover

I had a wonderful birthday celebration, thanks to the casual atmosphere, relaxed yet attentive service, and the sinful combinations of ingredients in the dishes. Among them, the white fish in peach sauce, capellini, warabi mochi, and financier were especially delightful. I could have eaten them endlessly. Thank you for the feast.

Two or three days ago, when I went to Abysse, I saw this restaurant. It's cheap but the woman next to me was talking very loudly. The pasta is delicious at Abysse, which is very delicious. Here is very cheap, with large portions, so you'll leave with a full stomach.

The atmosphere was excellent. The staff's hospitality was also great. There were many dishes that made the most of the broth, and there were a lot of creatively prepared dishes. It's a restaurant where you look forward to what will come next. We chose the pairing option this time, and we also liked the choice of alcohol. They refill your glass when it's empty, so you end up drinking more. I thought it was surprisingly cost-effective. I would like to visit again.

◾️Lunch Course: ¥2,500 Financier: ¥300 ◾️Access: Approximately 5 minutes on foot from Ebisu Station, and also accessible from Daikanyama Station in about 6-7 minutes on foot. ◾️Waiting Information: It's generally advisable to make a reservation, but it seems you can also drop in on the day. I managed to book a Sunday lunch on Saturday night, and there was still one table available on the day. ◾️Additional Information: For lunch, there's only one course priced at ¥2,500. For dinner, it's a single course at ¥10,000. ■ Dishes: - Chilled Corn Soup: A soup with a sweet corn flavor, with bits of corn adding to its deliciousness. - Garlic and Oil Sauteed Water Spinach: Water spinach commonly used in Chinese cuisine, sautéed with garlic and olive oil. A dish that pairs well with drinks. - Edamame and Lentil Salad: A salad featuring edamame and lentils as the main ingredients, with bacon adding a nice touch. The seasoning is refined. - Focaccia: Despite being advertised as freshly baked, it seems more on the cold side than freshly baked. However, it's refillable. - Suckling Pig Ragout with Rigatoni: Incredibly delicious. The ragout is made in a creamy sauce style, with plenty of suckling pig meat, mushrooms, shimeji mushrooms, and potatoes, all perfectly seasoned. The rigatoni is cooked al dente and pairs exceptionally well with the sauce. It's even better when you dip the focaccia into the sauce. - Financier: Is it even possible to have financiers this delicious? Crispy on the outside and fluffy on the inside, with a delightful hint of tea flavor. An exquisite treat that you'll want to eat endlessly. ◾️Overall, you can enjoy high-quality dishes at a reasonable price for lunch, and the ambiance is also pleasant, making it suitable for any occasion.

I had a great Italian lunch between Daikanyama and Ebisu for 2,500 yen, and it was a fantastic value. This time, I ordered lunch, two glasses of wine, two orange juices, and two financiers. The lunch menu was delicious, but the financiers were especially amazing. I even thought about taking just the financiers home, haha. In the neighborhood, lunches often cost over 3,000 yen, but the cost-performance here was excellent.

The food was delicious, satisfying, and surprisingly affordable in terms of portion size. However, I often find myself struggling to finish everything, so having a slightly smaller portion option tailored for women would be appreciated. The wine was also delicious.

Arriving at the restaurant around 11:30 on the weekend without a reservation, we were able to enter without waiting. I ordered the lunch course and a drink with cinnamon and yuzu. The chilled soup with beautiful colors had a refreshing taste, and the agrodolce with eggplant and onions had a good balance of sweetness and acidity. The pork stew and polenta were surprisingly filling. Even just the appetizers offered plenty of seasonal vegetables to enjoy. The squid ink pasta had just the right amount of garlic, with edamame, zucchini, and squid mixed in. *You can get refills of focaccia. With its moderate elegance, I felt this restaurant could be used for various occasions, whether alone, as a couple, or with friends. ^ ^

Visited for the freshly baked financiers that can be added to the lunch course for an extra 300 yen! The surface has a crispy texture, but being freshly baked, it's soft inside and incredibly delicious. The dishes also have generous portions, and I left satisfied.

From the moment I stepped into the restaurant, I felt uplifted by its stylish atmosphere. The course began with the specialty chilled capellini with fresh fish. The elegantly presented dish, wrapped around a fork, brimmed with the essence of the fish, surprising me with its deliciousness! Each subsequent dish was unique and unseen before, of impeccable quality. I celebrated my father's birthday, and besides the course dessert, they also provided a cake. I realized later that I hadn't thanked them directly, but truly, thank you very much!! It's a place I'd love to revisit with cherished ones.

The menu featured summery dishes. The focaccia, though softer than usual, was quite delicious, and refills were possible. However, with options like polenta and pasta accompanying the pork stew, there wasn't room in the stomach for more focaccia. I'd like to go again when the season changes.

Today I was in the mood for Italian food and had been curious about a renowned restaurant in Ebisu called Salsare, known for their Italian cuisine with a focus on salt. I opted for their recommended course, and every dish was delicious, highlighting the flavors of the ingredients, the salt, and a perfect balance of seasoning. The creativity in each dish was impressive, and the level of taste was high. Particularly outstanding were the capellini with wild sea bream, the fried ayu (sweetfish), and the foie gras crème brûlée. Including wine pairing, the total was just under ¥20,000. Considering the volume and quality of food, this price is remarkable. I left highly satisfied and impressed by this fantastic restaurant. I definitely want to go again!

I wanted to visit Daikanyama in Tokyo, and while strolling around, I found a stylish area. There was only one choice for lunch – the Oyama chicken ragout at a trendy spot. The portion was large and totally worth the 400 yen extra for the extra serving. I seriously regretted not getting it. The freshly made financiers and desserts were fantastic and something you don't often get to enjoy. I recommend ordering a couple of them. If lunch is this enjoyable, I can only imagine how great dinner would be.

Shortly after moving, the Italian restaurant was difficult to reserve. During the state of emergency, takeout was really helpful, so the evaluation was adjusted with gratitude. Lunch started in April. ▪️ Pasta lunch (with focaccia + 4 dishes) 2500 yen * One drink required (water, soft drinks from 800 yen, sparkling or wine at a flat rate of 1200 yen) [Drinks] Lunch also follows the one-drink rule. Soft drinks at 800 yen make it possible to have lunch at cheap places. Surprisingly, lunch can be expensive ^^; Wine is the same price as at night. It's good that it's a flat rate of 1200 yen during the day. At night, it's relatively expensive if you follow the menu's price range. It would be nice if the quality of the wine was a little higher. The atmosphere is lively, just like LAS, the French restaurant in Omotesando. [Atmosphere] The seating is a bit chaotic ^^; Counter and table seats. Chef Hamaguchi is absent during lunch. That's how it goes. The dishes are probably made by the sous chefs. [Food] Out of the 4 dishes, 3 came out all at once. Soup, tripe, and corn mousse all arrived at once. I thought, "What's going on?" Then, the fourth dish appeared immediately Σ(ﾟдﾟ；) The appetizers lack depth, perhaps because they're familiar French dishes... Positively speaking, they're light. The pasta is not bad, but I could probably get it elsewhere. I understand why they started serving lunch. Despite its advantageous location, the increase in high-quality Italian restaurants has caused it to get lost in the crowd. It's uncertain whether lunch will lead to dinner, so I wish they would target their offerings for dinner. By the way, the specialty dish at night (foie gras brûlée) is delicious, but how would I feel about it now? [Pasta Lunch 2500 yen] ▪️ Edamame Soup It's hard to taste the sweetness of the edamame. I thought they could use a bit less milk. ▪️ Corn Mousse with Espresso Pour espresso in. Corn soup and mousse are often served as seasonal dishes in French cuisine, so the difference is noticeable. The strong aroma of espresso overpowered the sweetness of the corn. It's becoming troublesome to be served dishes one after another ^^; ▪️ Tripe The distinctive smell of tripe is noticeable. Who would've thought that the tripe à la mode can from the French restaurant Kayu would be better (><) Kayu was really delicious. ▪️ Ooyama Chicken Bridge Pasta Zucchini was sautéed first and then added to the pasta. Pour from the tapper each time an order comes in. Neither good nor bad. I wish there was more differentiation from other restaurants.

All dishes are delicate and delicious, and the 100,000 yen course offers great value for money. There are wine pairings available, with roughly one glass per two dishes, making it particularly recommended for wine enthusiasts. Reservations are easy to make and the overall experience is convenient.

The staff was very kind. Starting with the potage and eggplant, we could taste the deliciousness of seasonal ingredients. The meat sauce on the eggplant was so delicious that my friends and I tried hard to finish every bit of it with our forks. I enjoyed having frittata and focaccia together very much. Then, I had been looking forward to the pasta! The weekly pasta on the day of my visit was fusilli with chicken from Oyama, which surprised me with its gentle and delicious texture when eaten with cheese and vegetables. However, I ate too much focaccia and couldn't finish the fusilli. It was really disappointing. Finally, I tried two desserts that could be ordered separately despite not being included in the course. I had dark chocolate gelato and freshly baked financiers. The gelato was not sweet at all, and even someone like me who doesn't like sweet things could enjoy its taste. The freshly baked financiers I had at Salsa Salsare yesterday are the best financiers I've ever had in my life. The staff introduced them as made with caramel, salt, and vanilla. Indeed, there was a subtle taste of salt, and they were so delicious that I wanted to eat ten of them. It's truly a blessing to be able to enjoy such service and cuisine at this price. Thank you for the feast! I want to visit more and more in the future!

I went shopping in Daikanyama. I made a lunch reservation the day before, and luckily got the time I wanted. After finishing shopping, I arrived at the restaurant. It's a stylish place located right between Ebisu Station and Daikanyama Station. The inside was fully booked with reservations. The lunch set in this area is unbelievably reasonable at 2,500 yen (today's pasta, 4 kinds of appetizers, focaccia). I ordered drinks and gelato separately from lunch. The dishes served were as pictured, each prepared with high quality and no shortcuts. Especially the homemade bacon and wild boar pancetta Amatriciana penne had a rich flavor with the perfect texture and aroma of homemade bacon. There was no gaminess from the wild boar at all. Also, the pan-fried sea bream had crispy skin and flavorful, firm flesh, making it a delicious fish dish. The salted caramel gelato for dessert had a rich caramel flavor with just the right amount of salt, perfectly balanced and delicious. It was a happy experience to enjoy such delicious and reasonably priced lunch. Thank you for the meal.

I visited an Italian restaurant about 8 minutes on foot from Daikanyama, and it exceeded my expectations. I've been wanting to go there for a long time, and it was a long-awaited visit. I will definitely go again! The Capellini with natural red snapper was amazing, especially the bite-sized Capellini, which was so delicious that one bite was not enough. The salad with burdock sourdough bread and prosciutto was like a savory cake, and the saltiness of the prosciutto was excellent. The grilled corn potage was sweet and very delicious, and I wished I could have had more. The onion pudding with ao-ri squid and yuzu pepper was like a carpaccio dish, and the refreshing taste of yuzu pepper was great. The spelt wheat, red clam, and udo risotto was my first time having risotto with rice other than rice, and it was a bit blurry in the photo, which was sad. The seasonal fish with ground cherry sauce had crispy scales, and it paired well with the ground cherry sauce. The fried conger eel with clam red wine sauce was really delicious, crispy and fluffy, and the sauce was full of umami, making it easy to finish despite feeling full towards the end. The pasta with sakura shrimp and butterbur was rich with karasumi (salted mullet roe). The foie gras crème brûlée with espresso bread also seemed to be a specialty. It was melt-in-your-mouth delicious. The Hyogo Kobe beef with beets and raspberries was just the right amount as I was quite full. The seasonal dessert was warabi mochi and soy milk ice cream, which was a grateful dessert for someone not fond of fruits. The financiers were freshly baked and could be enjoyed both right out of the oven and after they had crisped up a bit outside.

I found out that the lunch service started in April, so I eagerly made a reservation. And it was absolutely delicious! Not only the atmosphere of the restaurant but also every dish provided a sense of freshness and excitement. Even vegetables I usually don't like tasted delicious when prepared by Chef Hamaguchi. The freshly baked focaccia and financiers are a must-try! I'll definitely go again! ❤️‍