A restaurant located near the Omotesando Station, offering nearly 100 seats and serving Italian cuisine.
We visited the restaurant's "Test Kitchen H".
The origin of this restaurant review is as follows: At the time of its opening, the chef's...
It seems that the first letter of the name of Yamada Hiomi was taken as the starting point for this name.
When I visited this restaurant this time, I asked about Chef Yamada.
"They have already retired." It seems that they are no longer involved in this process.
It seems that he is not involved in this restaurant-related matter.
Also, there's a dish called "Cold Tomato Capelini," which is made with tomatoes.
I thought there might be cold pasta available, but...
In that restaurant as well, it was said that everything ended "yesterday."
Although it was a bit disappointing, this time...
I ordered "Carbonara".
By the way, in order to build this restaurant,
It is said that a total of 3.6 billion yen was spent, with emphasis placed on facilities and the environment.
It’s clearly visible.
The kitchen, as well as all areas other than the back storage space, are fully open to the public.
I can also hear the conversations among the chefs in the kitchen.
The way of boiling pasta, mixing ingredients, and serving it
It's interesting to be able to observe everything.
But really, everything becomes visible, including those who are taking breaks.
Since there is a chef present, it's inevitable that things are moving quite quickly.
I really would like to see it in person.
However, it seems that the time between 3 p.m. and 5 p.m. is a quiet period.
I arrived at 3:15, so the service was quite fast.
That was a good place.
About Amuse (Antipasto) and Carbonara
There is nothing particularly that I would like to add here.
The carbonara is a creamy Japanese classic carbonara, made with...
It was easy to eat, and the bread seemed desirable as well.
It's just fully open,
On the wall side, the kitchen is displayed on a screen for visual effect.
Focusing on the kitchen and the chefs
In terms of the name "Restaurant Listrente," it seems interesting.
I think so.
Originally, Chef Yamada Hiromi worked at Basta Pasta in Harajuku.
This was a renowned restaurant where this chef excelled. Their Basta Pasta was...
The restaurant adopted a fully open kitchen concept, and at that time
Advanced, especially because it was located underground, so the kitchen is accessible via stairs.
While watching, they descended the stairs—such a clever staging and atmosphere.
At that time, the concept of an Italian restaurant was not as widespread as it is now.
It's a place where people can go and eat casually, especially among young people.
I think that's why it became popular.
This "Test Kitchen H" also follows that style.
I thought that, but how about it?
I hope that it will improve even more in the future.
