Kanuma, Tochigi, Japan｜IL DADO

I visited for lunch on a weekday. The staff at the restaurant were very responsive and answered all of our questions about cooking. Both pasta and pizza were exquisitely salted. I thought that there was considerable ingenuity and research in seasoning that brings out the taste of the ingredients. There is a pizza oven at the store entrance. The pizza dough seemed to be very particular and was delicious. Passion for making pizza came through.

I had lunch B. : Assortment of three appetizers: Salad & Bread (Focaccia) Salad is lettuce and freshly cut prosciutto Ham Flavor: Pasta (selection) = Fried eggplant with tomato sauce Ricotta cheese & basil flavor / Flavor Special raw pasta with pesto genovese shrimp/pasta texture and shrimp flavor Good: Main = Japanese pork cheek stewed in red wine/Meat savory and softly stewed, melts in taste Natural sea bass Vaporet/Fish is best cooked : Dessert, the shop's prized pudding/rich flavor - first taste Served with pear espuma / Goes well with raw pear and creamy taste iced cappuccino Beer is YONA YONA ALE (Nagano craft beer) The owner (a pleasant person) cooks and directs the hall, and the hall staff provide detailed explanations. (The washroom is Asop's hand soap ~ rare good) Corona countermeasures ~ Correspondence I was able to eat with confidence in the spacious store with convection ventilation. It is a shop that I want to revisit.

Everything was so delicious and I was so hungry that I only took photos of the appetizers and desserts. The wine had a nice texture, and even though I don't like bitter wines, it was very easy to drink and delicious. I'll visit you again!