Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
The main difference between eating Italian food in Tokyo and away from that megalopolis in a “smaller” town like Shizuoka City is that in Tokyo, for all the superlative presentation and service, the food is designed to please Japanese palates first and foremost.
Now, in Shizuoka, chefs have a direct and private access to the local fishermen and farmers, enabling them to offer more authentc and adventurous Italian culinary delights.
Moreover, they all tend to specialize in one single region of the famous peninsula with extraordinary results and (comparatively) ridiculous prices.
Before opening his Trattoria late last year, Chef-owner Tetsuya Kokawa counts in his 17 years of experience 6 months spent travelling through Italy tasting and trying everything instead of the usual “study” at a particular Italian restaurant.
He specializes in Sicilian food whenever he can combining produce from Shizuoka Prefecture, Italy and France.
His sous-chef, Tsutomu Nakamura, with 10 years of experience and his wife Chieko Kokawa combine with him into a hard-working smiling team, always ready to chat with customers.
The present article is actually an anthology of one lunch and two dinners taken in quick succession. I will just keep to describing the food first and all the wines we tasted at the end:
Antipasti misto 1
Antipasti misto 2
Antipasti misto 3
All mainly done with Shizuoka produce!
“Shirako/Cod Sperm Sacs” Gratin: a specialty in most Italian and French restaurants in Shizuoka City!
Pig Ears Jelly Terrine.
Gorgonzola Gnocchi. So simple and elegant!
Shizuoka-grown Mizuna and cockles spaghetti.
Sicilian sardines, raisins and pine nuts spaghetti.
“Suwagani/Suwa Crab” and its “brains” Risotto.
Oven-Baked lamb chops with vegetables. So juicy!
Roasted soft pork from Shizuoka baked and fried with a sweet sauce (secret!)
Oven-baked “Shamo” Chicken with herbs. Again, so simple and tasty (and juicy!)
Tea and Mascarpone Tart and Sicilian-style crunchy ice-Cream.
And now, to the wines:
Barrocco 2001, Avide Co., Cerasuolo di Vittoria, Comiso, Sicilia, Red, Frappa + Calabrese grapes. 14 degrees. Bottled numbered
-Deep rich red
-Sweetish aroma. Flowers. Camelia. Raspberry. Getting stronger with time.
-Tastes like Sangiovese. Still young and tannic. Long tail.
Powerful and sharpish. Red fruits, sunlight (impression). Very Italian.
Opens slowly. Later makes a comeback with cherries.
Tancredi 2005. Donnafugata Co. Sicilia. Cabernet Sauvignon (70%) + Nero d’Avola Grapes. 14 degrees.
-Very deep rich red
-Aroma: powerful, cassis, red fruits.
-Taste: powerful, well-rounded, full-bodied in spite of tannick attack. Still young. Shortish tail.
Red fruit appearing with second sip.
3.Carati, 2004, Sicilia, 100% Nero d’Avola Grapes.
-Aroma: Fruity and swetish: raspberry, blackberries, red fruit, green shrubs.
-Taste: Pine tree, very little tannin, soft. Short tail.
Coffee beans and bitter chocolate lingering in the back of the palate.
Alright, that’s about it (for this time!)!
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)