I asked the staff at the JR Nikko Hotel Nara to recommend the best restaurant in the city. Initially, it was a traditional Japanese establishment, but the chef just left. So on a wild experiment, I was sent to i-lunga, an Italian-Nara restaurant. The chef is Junichiro Horie:
The menu was only in Japanese and Italian, so to be safe, I ordered conservatively. I started with a sparkling Chardonnay from Umbria (not quite a Prosecco, for this can only be made from Glera grapes) at 11.5%. I also had a 2007 Lemocchiole Bolgheri Rosso, a Tuscany meritage, a melange of Cabernet Sauvignon, Merlot, Syrah and Sangiovese (14%) . Riedel glasses were used. There were five breads:
I together had a spaghetti ali' aglio, olio e pepperoncino, enhanced with basil leaves and raw onions, with Junichiro's Verdure di stagione e bagna Caoda, a different kind of salad, where you dip the vegetables into a hot (red ceramic below) anchovy-cheese-garlic-olive oil dressing, like a fondue:
Cold and hot. Nice. The agli olio was perfectly al dente, but, was served a bit cool, not a big deal because it was cold anyway by the time I finished eating.
This is a smallish restaurant with six tables and a visible staff of ten. I noticed that even here, the first drink is generally beer. As I was thirsty, with the entre I ordered a glass too.
The main course was a Tagliata di "Yamato-ushi" con sparagis spadellato, with wakame mushrooms, vegetables and a balsamic salad:
The ushi (cattle) was from Yamato, and the dish combination excellent.
All in all, a good example of Italian cuisine using Japanese products, not really a fusion as such. I was full but not stuffed. I can highly recommend i-lunga.
-
The menu was only in Japanese and Italian, so to be safe, I ordered conservatively. I started with a sparkling Chardonnay from Umbria (not quite a Prosecco, for this can only be made from Glera grapes) at 11.5%. I also had a 2007 Lemocchiole Bolgheri Rosso, a Tuscany meritage, a melange of Cabernet Sauvignon, Merlot, Syrah and Sangiovese (14%) . Riedel glasses were used. There were five breads:
I together had a spaghetti ali' aglio, olio e pepperoncino, enhanced with basil leaves and raw onions, with Junichiro's Verdure di stagione e bagna Caoda, a different kind of salad, where you dip the vegetables into a hot (red ceramic below) anchovy-cheese-garlic-olive oil dressing, like a fondue:
Cold and hot. Nice. The agli olio was perfectly al dente, but, was served a bit cool, not a big deal because it was cold anyway by the time I finished eating.
This is a smallish restaurant with six tables and a visible staff of ten. I noticed that even here, the first drink is generally beer. As I was thirsty, with the entre I ordered a glass too.
The main course was a Tagliata di "Yamato-ushi" con sparagis spadellato, with wakame mushrooms, vegetables and a balsamic salad:
The ushi (cattle) was from Yamato, and the dish combination excellent.
All in all, a good example of Italian cuisine using Japanese products, not really a fusion as such. I was full but not stuffed. I can highly recommend i-lunga.
-
1 comment:
Dear Mr.Takahashi it was a pleasure to meet you. We are looking forward to welcoming you again in Nara
Hotel Nikko Nara
Turpin
Post a Comment