パスタは2種類♪ホスピタリティも素晴らしい : TRATTORIA IL PINGUINO

A trattoria that opened in 2022 near the tennis courts.
Among the candidate restaurants, this one stood out for having no negative reviews, which was a deciding factor for my choice. After making a reservation, I learned it was featured in a family magazine, which heightened my expectations.
Since dinner starts at 6 PM, I arrived early. Not wanting to disturb the busy time before opening, I waited outside, but a female staff member noticed me and kindly invited me in, saying, "It's cold, please wait inside." The chef and another staff member expressed concern, asking if I had been waiting long since they heard a taxi earlier, which left a great first impression.
The interior was more spacious than I expected. That evening, there was a group with children. The kids were enjoying their meals from the children's menu, and they were both very quiet and well-behaved.
Dinner was priced at JPY 11,000 only, and I made the reservation through Table Check.
The wine selection was impressive for a trattoria of this size, featuring some wonderful options.
I ordered a bottle of DONNALUCE.
**Appetizer Platter**
- Prosciutto from Takayama Village, Nagano, with peach
- Homemade sausage from Azumino's black pork
- Shinshu salmon tartare
- Marinated vegetables (zucchini, mushrooms)
- Marinated wakasagi (sweetfish)
- Salad of green beans
- Gorgonzola mousse
- Finocchio and orange
- Fried zucchini flowers
- Sweet and sour purple cabbage
The lavish appetizer platter was freshly prepared, as warm dishes were made only after everyone was seated.
The Shinshu salmon was rich yet not overwhelming, with dill enhancing the flavor. The marinated zucchini had a nice crunch and a well-balanced taste.
The stuffed zucchini flowers were filled with tomato, cheese, and rice, reminiscent of arancini. The wakasagi had a flavor similar to sardines in saor. Each item was excellently crafted, making me very satisfied with just the appetizers.
**Butternut Squash Soup**
Rich and sweet, with pumpkin seeds adding a nice touch.
The bread was baked fresh after the customers arrived, resulting in a crispy exterior.
To my delight, two types of homemade hand-made pasta were served.
- Tagliatelle with hairy crab
The crab flavor was intense, and the Italian parsley added a nice touch.
- Ravioli with roasted eggplant and ricotta cheese in meat sauce
These half-moon ravioli were a brilliant idea, using roasted eggplant as the filling.
- Grilled Wagyu beef from the Shinshu foothills
This was a one-month aged top sirloin. It was oven-roasted and finished with a scent reminiscent of grilled bonito, filling the restaurant with its aroma. The tender meat was rich in flavor and incredibly delicious, served with a side of edible amaranth and accompanied by raw salt and pepper.
- Earl Grey-flavored panna cotta with physalis
Accompanied by a message for our wedding anniversary.
- Herbal tea
The panna cotta, steamed with egg whites in the Piedmont style, was rich and had a texture similar to a firm pudding, making it very enjoyable.
The warmth of the staff and the care put into the dishes were evident. Despite cooking alone, the chef occasionally came out to chat, making for a very pleasant dining experience.
With its atmosphere and the warm hospitality of the staff, I felt as if I were dining in a lovely trattoria in the Italian countryside.
This place has become a must-visit whenever I go to Karuizawa.