Vineria Secondo Il Gusto

This is a small shop with only 9 counter seats in Monzennakacho. Creative Italian cuisine that uses carefully selected ingredients is said to captivate many gourmets!

January-only special dish with wine pairing! “Tora Fugu” is the main dish! Even though it's Italian, it's a surprising course.

First of all, let's toast with bubbles!

◆Dosaggio Zero KK (Italy/Carso)

■Cauliflower potage soup

Cauliflower from Shibasaki Farm in Sendai!

The taste is very creamy, the sweetness of the cauliflower permeates through, and the saltiness of the pancetta brings out the sweetness even more.

Here you will find a variety of delicious dishes featuring Tora Fugu from Oita!

■Assorted appetizers

・Tora fugu carpaccio

Toppings include fragrant Akita Sanseki Seri, thickly-sliced ​​Fugu sashimi with an outstanding texture, and are placed on a part brick tart that looks like a bowl! Topped with Tamahime vinegar jelly with a mellow sour taste.

・Tiger fugu and hairy crab jelly

Fugu skin, hairy crab from Okhotsk, and topped with moonlight lily root from Tokachi, Hokkaido, which has an excellent sugar content! The sweetness of this lily root is unlike anything I've ever tasted before, and it has an amazing sugar content! It's 24 degrees!

・Yam Wun Sen style salad

Make the soup stock from the shrimp heads, add kaffir lime leaves and lemongrass, and add the juicy scallops, and finally the fugu skin, which looks like vermicelli! A dish made in the style of Thai vermicelli salad with a pleasant spiciness from the sauce!

◆Antica Cantina Leonardi Luce di Lago (Italy/Lazio)

■Homemade bread made with natural yeast is extremely delicious!

■Shiitake mushroom flan

So-called Western-style chawanmushi!

The ingredients are tiger puffer meat and thick shiitake mushrooms from Miyagi Prefecture, and the filling is accented with the acidity of white wine vinegar aged in cognac barrels!

This melty texture is amazing!

◆Azienda Vitivinicola Tère Rüse (Italy/Piedmont)

■Frit

The head and tail of the fugu are fried with zeppole style green seaweed with the scent of the sea, and the root of the seaweed!

The meat around the bones of the Tora Fugu is full of flavor, and the root of the Seri has a crunchy texture, and the more you chew, the richer the flavor becomes.

◆Greco di Tufo (Italy/Campagna)

■Munyaia of milt

It's a so-called meuniere, where the milt of the fugu is carefully prepared, sprinkled with pastela powder, and grilled until aromatic.Chrysanthemums are sandwiched in the middle, and shrimp sweet potatoes are placed on the bottom!

The melty, creamy taste of the milt and shrimp sweet potato in the anchovy butter sauce is the best!

◆Solander Chardonnay Trentino (Italy/San Rocco)

■Nanakusa? risotto

A risotto made from Ishikawa Prefecture's Italian vegetables, made to look like tiger puffer soup and seven-herb porridge! A nice accent to the salty pancetta! We were served delicious risotto with a gentle soup stock (the owner's expression, lol)!

◆Vie di Romans Vieris Sauvignon Blanc (Italy / Friuli Venice Giulia)

■Kitatokachi Farm Charolais beef rib roast

Charolais cows are known for their beautiful white bodies and are a rare breed with only 8-10 cows produced each year!

The sides include 2-year-aged make-in from Obihiro, Hokkaido, curly Yukina from Miyagi Sendai, and mini carrots.

The meat is firm yet soft, has an overwhelming flavor, and has a bright color and beautiful appearance!

The 2-year-aged make-in from Obihiro, Hokkaido, on the side, has a concentrated sweetness and flavor, and is extremely delicious! is! The crunchy yukina and sweet carrots were also delicious.

◆Viberti Giovanni Langhe Nebbiolo (Italy/Piedmont)

■Sorrento style fettuccine

Handmade pasta to finish!

Topped with tomato sauce, Parmesan, and hand-torn mozzarella cheese from Mr. Inoguchi in Tokachi, Hokkaido!

◆Napoleon Vallee d'Aoste Donnas (Italy/Valle d'Aosta)

■Kotoka Tiramisu

Tiramisu served with Kotoka, a branded strawberry from Nara Prefecture!

It's a bright red color with a good balance of sugar content and acidity, and a rich flavor that goes well with tiramisu!

Their original and creative Italian dishes are all wonderful, with a thorough focus on ingredients, and I was really impressed with the Italian dish made with Tora Fugu!

The conversation with the owner, Mr. Kumakawa, who entertained us with his light and witty conversation, was also an exquisite spice.

The karasumi, bread, pasta, etc. were all handmade by the chef, so you could feel the care he put into it, and it was delicious. The shop has a good atmosphere and the master is good.
I want to go again.
Japanese-style Italian rather than Italian?
I ordered wine as a pairing, but I was surprised that they didn't replace the wine glass. If I were to call myself Vineria, I would have liked the wine glasses to be changed every time.

Enjoy delicious Italian food and wine at Vineria Secondo Il Gusto! !

Today, I was invited by a drinking friend to visit Vinelia Second Ilgusto in Monzennakacho.

Today is a course meal and wine pairing event.

[One plate: Arancini of migratory crab]
Underneath the migratory crab arancini is lily root paste, and on top is smoked crab.

[Ninosara: Various small plates]
From here, various small plates will appear.
・Shiraishi Lotus Root Arrabbiata

・Cod milt and homemade Karasumi
Homemade Karasumi is so delicious! !

・Ishikawa sweet potato and true oyster zuppa
It's filled with big oysters.

・Bean liver marinated chrysanthemum jelly
Contains red bean liver from Yoichi with balsamic stewed Rausu kelp.

・Smoked yellowtail, momosuke turnip and white sesame
Wait for the food to come out while grinding the sesame seeds. When you add sesame seeds, it gives off a really nice scent.

・Seko crab flan
It doesn't really taste like crab.

・Smoked sea bream, thigh turnip and white sesame, shiitake mushrooms and tomato with garlic butter

・Shiitake mushroom and tomato garlic butter sauce

[Sanno Plate: Spanish Mackerel Kotoretta]
I like the anchovy charred butter sauce on the mackerel.

[Shinosara: Hirako chicken piadina]
Hirako chicken marinated in Saikyo sauce topped with balsamic sauce.

[Gonosara: Grilled Italian Veal Sirloin with Mushroom Sauce]
The veal sirloin has tender meat and goes well with the mushroom sauce.

[Rokuno Plate: Homemade pasta gibier made with new buckwheat flour from Azumino, Shinshu, and duck ragu sauce]
Enjoy delicious 80% soba noodles (pasta) made with buckwheat flour with duck ragu sauce.

[Nana no Plate: One-year aged make-in and Tokachi mall wash raclette]
The cheese is really delicious. This is where the wine progresses. . .

It's a small Italian restaurant with only a counter.

The chef is a former sommelier, and the food is really delicious.
There is a lot of delicious meat, but the price may be a little high (about 4000 yen per person). The taste is more than the price.

As a drinker, I really liked the prosciutto and cheese I ordered as an appetizer. The raw ham is very filling and tastes delicious.

The aging period is six months longer than that served at other restaurants, which gives it a better taste.

I was a little hungry, but the food was so delicious that I ended up ordering the sea urchin pasta that the person next to me had ordered. This is also delicious.

I think the course was about 8,000 yen excluding drinks, so I recommend the course if you want to eat at a reasonable price.

It's a bit pricey, but all of the dishes are delicious, original, and use seasonal ingredients, so they're all delicious! ️
This was my second visit to the restaurant, and both times I was treated to food that did not disappoint.
This is an Italian restaurant that you should visit at least once❗️