Toyohashi, Aichi, Japan｜Frascati

I had pasta earlier on this day. I was impressed by Frascati. I bother you! This is my favorite Italian chef. People in the same industry, such as pastry chefs, A store I go to for studying. Famous Nagoya Italian restaurant Check out Vicino's chef here. It seems that he was having trouble studying. Looking back, I started to fall in love with Italian food. I think this store was the first. I'll come again. I was thinking of coming again. Before I knew it, two years had passed, and I was finally able to visit again. I made a reservation by phone the day before and visited on Saturday at 12:00. Park your car at a coin parking lot Pass through the deep passageway on the first floor of the tenant building I was intrigued by the dusty bike. Enter from the entrance. The last time was at the beginning of the coronavirus pandemic. I was the only customer from the beginning to the end of lunch. This time, the tables for small groups were full. Looking at the menu, it's a little bit bigger than the last time I came. The price had been raised Considering the recent rise in raw material prices, It is inevitable. This is unless it is an omakase course. Choose from several types of appetizers, pasta, and main dishes System to choose As the price increases, the number of items you can choose from increases. This time I ordered the A’ course with Bagna Cauda. First bagna cauda Bagna Cauda made with vegetables from Shinshiro As expected, it is made with local vegetables and has a good texture. delicious! It was my first time eating taro with the skin on. With anchovy sauce and no fussiness at all. It went well! homemade yeast bread The outside has a crunchy texture like a rice cracker. A fragrant scent! Even if you try this alone without the sauce, it's easy to get your hands on it. It will stretch! My favorite Italian chef This bread I was told that it was made for reference, so I ate consciously, but this is better. The fabric was dry. Seafood antipasto misto Frascati's standard seafood antipasto mist Mussels and firefly squid carpaccio, Sardine oil sardine Approximately 6 kinds of colorful steamed shrimp It was luxuriously decorated. Each item takes full advantage of the flavor of the ingredients. Pasteurization and seasoning! You can feel the flavor of each ingredient stronger. No extra seasoning added Sourness, bitterness, etc. of vegetables and olive oil The balance brings out the flavor of seafood. It was being pulled out! Pappardelle with bear ragu I've been waiting! I was shocked last time Pappardelle! Previously it was Gorgonzola. This time it wasn't on the list. I asked for this! Cheese and cheese that whet your appetite from the moment you arrive The smell of meat Stand up from the plate and add the flat noodles to the meat. Mix well with cheese When I ate it, it tasted like a bear bear. The flavor of cheese The subtle salty taste and aroma are emphasized, I could feel the flavor even more! The texture of the noodles is of course chewy! It was a very satisfying dish that went well with the sauce! italian pudding A satisfying Italian pudding after a meal! This pudding is large and hard! Mild texture and gentle sweetness The bitterness of caramel makes it stand out! It's been a long time since I came here, but all the dishes were The taste of the ingredients is vibrant and satisfying. It was content! All of them seemed to go well with alcohol. I want to drink wine next time (lol) Thank you for the meal!

Everything was delicious. I want to conquer all menus. I will definitely go again. I couldn't drink alcohol because I was driving, but it was an Italian dish that I wanted to enjoy with the recommended wine.

A number of dishes that overturn the common sense of Italian cuisine. It was very delicious ♪ The use of salt in each dish was exquisite ♡ You can't miss the handmade pasta and charcoal-grilled shorthorn beef (^^)