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01｜熾火で焼き上げる、イタリア伝統のグリル

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イタリアで古くから受け継がれる“熾火（おきび）”グリル。直火ではなく、じっくりと燃えた炭の残り火で食材に火を通すことで、外は香ばしく、中はしっとりと旨みを閉じ込める独特の仕上がりに。炎を操る匠の技が、肉や魚の奥深い味わいを最大限に引き出します。目の前で焼き上げられるライブ感と香り、音も含めて、五感で楽しむグリル体験を。

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02｜イタリア産“キアニーナ牛”と、湘南・鎌倉の旬野菜

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世界が認めるイタリア・トスカーナの希少牛「キアニーナ」。繊細な肉質としっかりとした旨味を併せ持ち、熾火との相性は抜群です。さらに、野菜は湘南・鎌倉の契約農家から朝採れを直送。ミネラル豊富な土壌と海風が育てた旬の味を、自然のままにテーブルへ。肉と野菜、それぞれの持ち味が響き合う一皿をお届けします。

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03｜一切の妥協なし。化学調味料不使用の自然な味

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当店では、素材本来の風味を最大限に活かすため、化学調味料や添加物を一切使用しておりません。時間をかけて丁寧に引き出された出汁や、野菜・肉・魚介が持つ本来の旨味を、余計なものに頼らず表現すること。それこそが私たちの信念です。安心・安全はもちろん、身体が自然と喜ぶ“本質的な美味しさ”を追求しています。

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04｜ソムリエが厳選。独自ルートで仕入れるイタリアワイン

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ワインは、すべて現地との強固なコネクションを活かした独自ルートで仕入れたもの。生産者の情熱と哲学に触れながら、食材と調和する一本だけをソムリエが厳選しています。メジャー銘柄にとどまらず、隠れた名品との出会いもまた当店の楽しみのひとつ。料理とワインが共鳴し合うマリアージュを、心ゆくまでお楽しみください。

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05｜名店仕込みの美意識を込めて。フレンチ100名店出身シェフの感性

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シェフは、数々の名だたるフレンチ100名店で腕を磨いた実力派。ソースの奥行き、火入れの妙、盛り付けの美しさ——そのすべてに、フランス料理で培った高い技術と感性が息づいています。ただのイタリアンにとどまらず、繊細さと芸術性を兼ね備えた“本物”の一皿を、気取らずに味わえる贅沢をご体感ください。

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01｜熾火で焼き上げる、イタリア伝統のグリル

","subtitle":"","content":"

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当店のこだわり

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当店のこだわり

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