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Japan, 〒180-0013 Tokyo, Musashino, Nishikubo, 2-chōme−2−１２ ＨＩＧＨ ＢＲＩＤＧＥ ＭＡＮＳＩＯＮ 1階
kontakter telefon: +81 422-57-4807
internet side: da-hiroki.com
Større kort og retningerLatitude: 35.7085193, Longitude: 139.5615281
kiki datoyo
::They kindly recommended wines that would go well with dishes such as caprese and squid ink pasta. Although I was traveling with children, I was able to enjoy my meal in peace and at ease thanks to the careful attention to detail. I would definitely like to visit again.
AKSHOP
::Tokyo is full of delicious food, and there are many restaurants where I think this chef is a genius. But I think it's okay to do that once (lol) I don't eat to enjoy genius (lol) You only need one meal to show off your genius (lol) However, the meals prepared here by Chef Hiroki of Mitaka are made with love and consideration for the other person. Even though the chef trained in Italy, he never shows off. I want to eat it all the time, I want to come back again, my body doesn't feel tired the next day, and the ingredients are amazing. The quantity and price are well-balanced, and above all, at the end of the most delicious aftertaste, what remains in my head is (love), and those words always come to mind (lol). I always think from the bottom of my heart that this is the only store like this. The wine shop is also open, and Masami, a professional wine sommelier, will kindly explain the wines to you. Masami's smile is also the best~🎵The atmosphere of the shop is even more wonderful. Even though I'm in Mitaka, I feel the warmth of being in Italy. Thank you for always helping me with my mind and body. I will visit you again to recharge your energy😊
ちびだんご
::I made a reservation for the seasonal "Conger Conger Special Course." It wasn't a regular lunch, but a special lunch as it was after the third anniversary memorial service. I searched for "Mitaka Lunch" and chose it based on the location, atmosphere, and the name "Hamo". Conger eel is rare in Italian cuisine, so I wanted to see how it would be served. This is my first time trying short pasta called Troffier. Most of all, I was happy to have Kojin Menuke.
tagaro
::I happened to be passing by and ordered lunch. For lunch, there are only two types of pasta: tomato sauce and peperoncino. Is there a style where there is no menu, you are told verbally, and you order on the spot? There may have been an a la carte menu since different dishes were served at different tables, but I have no clue. As I waited, not knowing what was coming, I found appetizers such as salami and two small pieces of bread. Since it was an inexpensive lunch, I was expecting something like a small salad, so I was happy to make a mistake. Carpaccio is refreshing and delicious. The bread is so dry that I would like to use something like olive oil. Pasta is simple. Both types have a strong garlic flavor and the amount is small, so the level of satisfaction is not high. Also, it takes quite a while for the pasta to be served. I would appreciate it if the floor and kitchen could work together a little more. It's also a shame that the lights only illuminate the center of the table, which doesn't make the food stand out. I get the impression that the store is disappointing in many ways.
ぶぶパパ
::I had been curious about it for a long time, but I was able to go there for the first time. The restaurant has a calm atmosphere and you can enjoy your meal in a relaxed manner. For lunch, you can choose from 5 types of appetizers, 2 types of pasta, coffee, or tea. The focaccia was also served while it was still warm. The pasta made with cabbage and pork simmered for 4 hours was so tender that the pork was even softer, and had a lot of flavor, which was soothing.