When the famous chef Ochiai opened "La Betla da Ochiai" in Ginza, but in the back alleys close to Tsukiji and Shintomi, this area was almost no Italian restaurants around.
However, in the last few years, Italians have opened one after another, and it's like "Ura Ginza Italian Street".
Behind the Kabukiza Theater, there are wooden houses and alleys, and the atmosphere full of stylish downtown atmosphere did Italian chefs like a stylish but unpredictable shop?
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Before that, in April, a delicious pizza "Vomelo" opened about 20m ahead.
As Nagamine owner and chef Nagamine said, "I thought I was a newcomer, but I will open one after another." In March this year, just before the opening of the Kabukiza Theater, "Muchini," where you can eat in at a truffle specialty store and "Clutchini," a charismatic chef, opened one after another.
In addition, several stores have opened, and in September the Sicily cuisine "Cantina Sicitiliana" opened.
In such a fierce battlefield, each restaurant competes with a variety of personalities, such as baking pizza in a dedicated firewood kiln ordered from Italy, and making everything homemade from bread to raw pasta.
Meanwhile, this "Il Ponte" is elaborate on appetizers.
It may be rude to the chef to give the appetizer first than the main or pasta, but please forgive me that the other menu is naturally delicious.
For lunch, foccia with appetizer assorted appetizers, one from three types of pasta, and 1260 yen with drinks.
There is also an optional dessert.
On the day I went, there were four kinds of appetizers: pesticide-free vegetables Baña cauda, aged inca, stewed vegetables, 3 kinds of mushrooms and dried tomatoes.
Pasta was chosen from broccoli and scallops cream sauce penne, bongolevianko spaghetti, and spaghetti of squid marinara (tomato and anchovie).
First of all, four kinds of appetizers are served on one plate.
The foreground is the roast of "Inca's Meal", a rare potato species that has recently been seen.
I've eaten several times, but it's too excited and elegant sweetness, so when I ask, I use one-rank higher thing that was once harvested and matured. Or
This sweetness and the soft acidity of the marinade of the neighboring mushrooms and dried tomatoes are exquisite harmony.
Organic vegetables have a high aroma and are crispy, and the sauce is creamy.
Each dish is delicious even if you eat it alone, but if you eat it alternately with the next one, the taste will further enhance.
I was wondering if pasta was scallops or squid, but it was a penne rather than spaghetti, so I chose it for scallops.
The cream sauce was rich but not too strong, so the taste of broccoli and scallops was solid.
The last coffee is ground from beans each time, so it has a higher aroma and deeper than a coffee specialty store, and I felt the care of the chef who was particular about it until the end.
It is a small shop with a maximum of 26 people when seated, but only two staff members are owner chef Nagamine and chef Araki.
Even though it was a busy lunch time, I was confused about choosing pasta, and after eating, I asked me, "How was it?"
(Photo left: Chef Nagamine, right: Chef Araki)
It is said that the chef was in the Umbria region of Italy, but in Japan he worked at shops in Hiroo, etc., and they are both senior juniors at that time.
Chef Araki respects the owner chef of Nagamine, and the owner chef of Nagamine feels the atmosphere of trusting Chef Araki, and it is a warm and comfortable shop with the concept of "imagining the Italian countryside".
Various parties are also OK, and there is also an "all-you-can-drink course" where you can combine appetizers, mains, desserts, etc. yourself. (4 or more people)
At the time of checkout, saying, "I'll come again!" Is not a social resignation, but a shop I really want to go many times. (→ Click to increase it.)
Il Ponte
Ginza 2-14-16 Ginza 2-chome Residence B1F
Tel (６２６４)１６６７
Regular holidays: Sunday (Open on Saturday and public holidays)
