夜の点数：5.0
- ￥20,000～￥29,999 / 1人
  料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0
昼の点数：5.0
- ￥10,000～￥14,999 / 1人
  料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

9回目

2020/01訪問

lunch:5.0
- ［料理・味 5.0
- | サービス 5.0
- | 雰囲気 5.0
- | CP 5.0
- | 酒・ドリンク 5.0 ］
￥10,000～￥14,999

/ 1人

目黒のオトナの隠れ家にて2020はじめのLoroコース…『RINASCIMENTO』

目黒のオトナの隠れ家的リストランテ『RINASCIMENTO』さんに新年の挨拶を兼ねて再訪させていただきました｡席はいつものChef'sCounterのかぶりつき席に取らせていただきアペリティーヴォには『FERRARI』PERLÉ MILLESIMEを料理は『海老とトリッパトマト煮込み』､サーモン低温調理菊芋(ｷｸｲﾓ)エスプレッソの香り､今治のCharisma(ｶﾘｽﾏ)漁師藤本さんの『鮮魚のカルパッチョ』､帆立貝(ﾎﾀﾃｶﾞｲ)キウイ紅てまり蕪包み､『オマール海老バジルムース』､『キャビア』蕎麦(ｿﾊﾞ)ブリー二サワークリーム､『大黒本しめじマリネ』､ふくどめ小牧場産の幸福豚プロシュットコット､『青森シャモロックポルケッタ生粒胡椒(ﾅﾏﾂﾌﾞｺｼｮｳ)』､熟成牛ローストビーフ､『リコッタアッフミカータ舞茸(ﾏｲﾀｹ) パーネカラサウ』、足寄産『仔羊(ｺﾋﾂｼﾞ)の自家製ハンバーガー』､入間貫井園産原木椎茸(ｹﾞﾝﾎﾞｸｼｲﾀｹ)香草パン粉焼､『白レバー』木苺(ｷｲﾁｺﾞ)ピスタチオ､里芋(ｻﾄｲﾓ)ゴルゴンゾーラ､『フォアグラ』無花果(ｲﾁｼﾞｸ)林檎(ﾘﾝｺﾞ)､金柑(ｷﾝｶﾝ)ゼリー､ブッラータチーズ生ハム洋梨(ﾖｳﾅｼ)､マカロンリコッタルバーブという19種類のひとくちサイズのアンティパストが綺麗に並べられ店名が冠された『インサラティッシマ・リナシメント』と名付けられたAntipasto freddoからスタートです｡以前よりも品数自体は少なくなったもののクォリティは反対に大幅にアップしておりこれだけでワイン2杯ぐらいは軽く行けちゃいそうな気がします｡そして生姜(ｼｮｳｶﾞ)風味のカリフラワーソースで味わうローストされた『聖護院大根(ｼｮｳｺﾞｲﾝﾀﾞｲｺﾝ)』と『鮟鱇の肝(ｱﾝｺｳﾉｷﾓ)』のAntipasto Caldoと繋がれましたPrimo Piatto(ﾌﾟﾘﾓ･ﾋﾟｱｯﾄ)には活けの『オマール海老』をふんだんに使い仕上げられたローズマリーが香るトマトソースのスパゲティ､そして小川シェフのSpécialitaの75℃で4時間低温調理された『黒鮑(ｸﾛｱﾜﾋﾞ)』に生ハム､パルミジャーノのひとくちスープ｡低温調理された『黒鮑(ｸﾛｱﾜﾋﾞ)』は軟らかさの中にも鮑を食べているという咀嚼感が残されており噛みしめる度に鮑の旨味が口の中に広がりました｡そしてSecondo Piatto(ｾｺﾝﾄﾞ･ﾋﾟｱｯﾄ)には今治のCharisma(ｶﾘｽﾏ)漁師藤本さんの天然の『真鯛(ﾏﾀﾞｲ)』を使ったZupa di Peche(ｽﾞｯﾊﾟ･ﾃﾞｨ･ﾍﾟｯｼｪ)と続きお約束の『締めパスタ』には『国産黒毛和牛(ｺｸｻﾝｸﾛｹﾞﾜｷﾞｭｳ)』の粗挽きを使い『卵黄(ﾗﾝｵｳ)の燻製(ｸﾝｾｲ)』が隠し味に使われフレッシュマッシュルームとパルミジャーノ・レッヂャーノが仕上げに削り掛けられた『Ragù alla bolognese(ﾗｸﾞｰ･ｱｯﾗ･ﾎﾞﾛﾈｰｾﾞ)』をいただきドルチェには「Loroさん明けましておめでとうございます 2020もよろしくお願します」の文字が入れられたプレートとともに『Torta di Mele(ﾘﾝｺﾞ･ﾀﾙﾄ)』､そして自分のラッキーカラーのオレンジ色のカップで『Espresso(ｴｽﾌﾟﾚｯｿ)』にて『2020はじめのLoroコース』はひと通りです｡料理に合せていただいたワインはKante Malvasia 2016､Alto Adige DOC Pinot Nero 2017 Franz Haas､2014 Vini Rabasco Damigiana Montepulciano d'Abruzzo､2015 Barolo Paolo とのアッヴィナメントを楽しませていただきました｡目黒のオトナの隠れ家的リストランテ『RINASCIMENTO』さん自分が都内で最も愛すべきイタリア料理店です｡Grazie mille !

6

Antipasto freddo ｲﾝｻﾗﾃｨｯｼﾏ･ﾘﾅｼﾒﾝﾄ

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5

鮟鱇の肝と聖護院大根のﾛｰｽﾄ

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5

ｵﾏｰﾙ海老のﾄﾏﾄｿｰｽｽﾊﾟｹﾞｯﾃｨ

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3

Ragù alla bolognese

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3

黒ｱﾜﾋﾞのｽｰﾌﾟ

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3

黒ｱﾜﾋﾞ

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3

天然真鯛のZupa di Peche

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3

Torta di Mele

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3

Espresso

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3

Pane

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2

Antipasto freddo ｲﾝｻﾗﾃｨｯｼﾏ･ﾘﾅｼﾒﾝﾄ

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2

鮟鱇の肝と聖護院大根のﾛｰｽﾄ

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2

ｵﾏｰﾙ海老のﾄﾏﾄｿｰｽｽﾊﾟｹﾞｯﾃｨ

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2

黒ｱﾜﾋﾞのｽｰﾌﾟ

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1

天然真鯛のZupa di Peche

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2

Ragù alla bolognese

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2

Ragù alla bolognese

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2

Torta di Mele

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1

Espresso

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1

Pane

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1

ｾｯﾃｨﾝｸﾞ

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2

FERRARI PERLÉ MILLESIME

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1

Antipasto freddo ｲﾝｻﾗﾃｨｯｼﾏ･ﾘﾅｼﾒﾝﾄ

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1

FERRARI PERLÉ MILLESIME

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1

Antipasto freddo ｲﾝｻﾗﾃｨｯｼﾏ･ﾘﾅｼﾒﾝﾄ

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2

Kante Malvasia 2016

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1

鮟鱇の肝と聖護院大根のﾛｰｽﾄ

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1

Kante Malvasia 2016

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2

活けのｵﾏｰﾙ海老

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2

Alto Adige DOC Pinot Nero 2017 Franz Haas

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2

ｵﾏｰﾙ海老のﾄﾏﾄｿｰｽｽﾊﾟｹﾞｯﾃｨ

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1

Alto Adige DOC Pinot Nero 2017 Franz Haas

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1

黒ｱﾜﾋﾞのｽｰﾌﾟ

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2

2014 Vini Rabasco Damigiana Montepulciano d'Abruzzo

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1

天然真鯛のZupa di Peche

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1

2014 Vini Rabasco Damigiana Montepulciano d'Abruzzo

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2

2015 Barolo Paolo Scavino

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1

Ragù alla bolognese

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1

2015 Barolo Paolo Scavino

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1

Espresso

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1

Torta di Mele

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2

Espresso

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2

Pane

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1

Figurine di mela

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1

2020はじめのLoroコース

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1

il menu' 2020はじめのLoroコース

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2

THE 男組 RINASCIMENTO

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8回目

2019/09訪問

lunch:5.0
- ［料理・味 5.0
- | サービス 5.0
- | 雰囲気 5.0
- | CP 5.0
- | 酒・ドリンク 5.0 ］
￥10,000～￥14,999

/ 1人

Congratulazioni per il 3ﾟanniversario…『RINASCIMENTO』

来る10月15日で開店3周年を迎えられる都内で自分が愛すリストランテの筆頭格に挙げられる『RINASCIMENTO』さんへ再訪させていただきました｡席は調理のライブ感がたっぷりと楽しめるいつものようにChef's Counter席に取らせていただき『RINASCIMENTO』劇場を満喫させていただきました｡目の前のオープンキッチンの厨房内で腕を揮われるのはイタリア本国のミシュラン⭐️⭐️（ふたつぼし）店の『Ristorante San Domenico Imola』さんでスー･シェフを務められていた経験を持たれる小川シェフを筆頭にイタリアで九年間余の研鑽を積まれ帰国された豊田シェフに水口シェフ､ホール側にはSommelierの横山マネージャー､そしてPadrone兼Direttoreの三浦幸一氏が営まれるTHE 男組『RINASCIMENTO』さん｡アペリティーヴォの『Berlucchi '61 Franciacorta Brut』で渇いた喉を潤した後に絶妙なタイミングで供されたAntipasto Mistoは『Foie gras terrina(ﾌｫｱｸﾞﾗのﾃﾘｰﾅ)､『Caprese(ｶﾌﾟﾚｰｾﾞ)』、『Allost di manzo(ﾛｰｽﾄﾋﾞｰﾌ)、『Astice(ｵﾏｰﾙｴﾋﾞ)』､『Culatello di Zibello(生ﾊﾑの王様ｸﾗｯﾃｯﾛ･ﾃﾞｨ･ｼﾞﾍﾞｯﾛ)』『Trippa(ﾄﾘｯﾊﾞ)』、『Cacciucco(ｶﾁｭｯｺ)』、『Carpaccio(ｶﾙﾊﾟｯﾁｮ)』等『全16種類』の料理が所狭しと並べられた店名が冠された『インサラティッシマ・リナシメント』は欲張りな一皿です｡そしてPrimo Piattoは多皿構成で前半にはローズマリー香る『ズワイガニ』の手打ちパスタタヤリン、バーニャカウダソースで味わう野菜サラダのコントルノを間に挿みSecondo Piattoには『青森銀の鴨』＝『バルバリー種R-71』の胸肉のAl forno(ｱﾙﾌｫﾙﾉ)に銀の鴨の自家製のSarumi(ｻﾙｰﾐ)｡そして三浦オーナーより恒例の「締めパスタは今日は何㌘にしますか？」の問いに50㌘いや『60㌘』でと返答です｡そして供されたのはたっぷりの『トリュフ』が削り掛けられた鹿児島福留小牧場産の『幸福豚』と岩手二戸産の『短角牛』のラグーソースのスパゲティ｡Dolce(ﾄﾞﾙﾁｪ)には「Loroさんいつもありがとうございます」の文字が入れられたプレートとともに山形産『白桃のComposta(ｺﾝﾎﾟｰﾄ)』と『Fior di latte(ﾐﾙｸｼﾞｪﾗｰﾄ)』｡そして自分のラッキーカラーのオレンジ色のカップで『Espresso(ｴｽﾌﾟﾚｯｿ)』が供されコース料理はひと通りです｡料理に合わせて供されたグラスは三浦オーナーの手によるペアリング｡『新政』の Colors 『天鷲絨 2018 -Viridian- 』に『秋櫻 2018 -Cosmos- 』､『風の森笊籬採り純米大吟醸山田錦』に『而今純米吟醸山田錦』、『Castello di Neive Barbaresco』といつもとは異なる日本酒主体のアッヴィナメントを楽しませていただきました｡ Grazie mille !

3

ﾄﾘｭﾌたっぷりﾗｸﾞｰﾊﾟｽﾀ

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3

青森銀の鴨胸肉のAl forno

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3

Antipasto Misto

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3

ﾀﾔﾘﾝｽﾞﾜｲｶﾞﾆのﾄﾏﾄｿｰｽ

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2

Insalata Bagna càuda

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1

白桃のComposta&Fior di latte

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1

Antipasto Misto

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1

ﾀﾔﾘﾝｽﾞﾜｲｶﾞﾆのﾄﾏﾄｿｰｽ

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1

Insalata Bagna càuda

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1

青森銀の鴨胸肉のAl forno

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1

ﾄﾘｭﾌたっぷりﾗｸﾞｰﾊﾟｽﾀ

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1

白桃のComposta&Fior di latte

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1

Espresso

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1

Pane

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1

Berlucchi '61 Franciacorta Brut

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1

Berlucchi '61 Franciacorta Brut

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1

新政秋櫻 2018 -Cosmos-

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1

Antipasto Misto

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1

新政秋櫻 2018 -Cosmos-

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1

新政天鷲絨 2018 -Viridian-

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1

ﾀﾔﾘﾝｽﾞﾜｲｶﾞﾆのﾄﾏﾄｿｰｽ

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1

新政天鷲絨 2018 -Viridian-

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1

Pane

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1

風の森笊籬採り純米大吟醸山田錦

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1

ﾀﾔﾘﾝｽﾞﾜｲｶﾞﾆのﾄﾏﾄｿｰｽ

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1

風の森笊籬採り純米大吟醸山田錦

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1

而今純米吟醸山田錦

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1

Insalata Bagna càuda

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1

而今純米吟醸山田錦

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1

Insalata Bagna càuda

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1

Castello di Neive Barbaresco

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1

青森銀の鴨胸肉のAl forno

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1

Castello di Neive Barbaresco

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1

ﾄﾘｭﾌたっぷりﾗｸﾞｰﾊﾟｽﾀ

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1

Loroさんいつもありがとうございます

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1

Espresso

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1

白桃のComposta&Fior di latte

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1

Espresso

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1

白桃のComposta&Fior di latte

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1

THE 男組 RINASCIMENTO

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7回目

2019/01訪問

dinner:5.0
- ［料理・味 5.0
- | サービス 5.0
- | 雰囲気 5.0
- | CP 5.0
- | 酒・ドリンク 5.0 ］
￥20,000～￥29,999

/ 1人

La nostra cucina ti rendera’ felice …『RINASCIMENTO』

都内で最も愛すべきリストランテでありオープン以来､帰省する度に定期的に寄せていただいている『RINASCIMENTO』さん｡特等席であるカウンター席の向う側のオープンキッチンで腕を揮われるのは初代の田沢シェフから二代目の辻シェフへと繋がれ､そしてイタリア本国のミシュラン⭐️⭐️（ふたつぼし）の『Ristorante San Domenico Imola』さんでスーシェフを務められていた経験と実績を持たれる若き小川シェフへとバトンが渡されました｡同時に同じくイタリアで八年間程の研鑽を積まれ帰国された豊田スーシェフに細やかな気遣いと配慮に思わず感激させられた横山マネージャーが新たに加わられた新生『RINASCIMENTO』さん｡いつも通りオープンキッチンに直結したかぶりつきのシェフズカウンター席にて三浦オーナー率いる新生『リナシメント劇場』の開演です｡先ずはメニューのトップを見て大笑い｡そこには何と『新年 Loropianaさんメニュー』です｡2019年の新春から面白い仕掛けをやってくれちゃっています｡アペリティーヴォの『Cant Ina Della Volta Lambrusco Modena Brut Rosè 2014 』で喉を潤した後に絶妙なタイミングで供された料理は江戸前の『活穴子(ｶﾂｱﾅｺﾞ)』をバルサミコで炊き焼茄子(ﾔｷﾅｽ)を包みパン粉をアクセントにしたエントラータの皿からはじまりAntipasto Freddoには店名を冠した『インサラティッシマ・リナシメント』にはフリッタータにアッローストディマンゾ､パンチェッタにカポナータ等何と全『27種類』ものひと口サイズの料理が綺麗に盛り込まれた欲張りな一皿です｡更にAntipasto Caldoにはフランス産の『鶉(ｳｽﾞﾗ)』のロティヴィンコットの香りの皿と続きます｡そしてブッラータ入りのトルテッリにパルミジャーノスキューマ胡桃のソースに黒トリュフが削られたPrimo Piatto､Secondo Piattoには『アッバッキォ』＝『ミルクフェッド』のアッロスティーエのポルト酒ソース｡三浦オーナーより「締めパスタは何㌘にしますか？」の問いにうれしさの余り60㌘いや『80㌘』でと返答です｡そして作られた天然物の『車海老(ｸﾙﾏｴﾋﾞ)』を何と5尾も使い作られた『車海老のクリームソース』のスパゲティ｡そして此処で三浦オーナーのソプレザーレ｡イタリア産キャビア『キャビア･ド･ベニス』の容器を取り出しスプーンで何と半分程の量をパスタの上にドバッとのせ「御年賀代わりです」と｡これを見た小川シェフと豊田スーシェフは真っ青､横山マネージャーは唖然｡三浦オーナー新年から物凄いことをやってくれました｡たぶんこの一皿の原価は7,000yen以上はすることでしょう｡御厚意を有難くいただきました｡ドルチェには「2019年もお願いします」の文字が入れられたピスタチオのシフォンシナモンメレンゲ洋梨ソースに自分のラッキーカラーのオレンジ色のカップでエスプレッソで新生『RINASCIMENTO』さんのspecialitàコースはひと通りです｡料理に合わせて三浦オーナーの手による絶妙なペアリング｡鶉のロティの皿にChardonnayを合わせられたりドルチェの皿に個人では入手することの出来ぬ『ROCOCO Tokyo White』の白ビールを合わせられたりと攻めのアッヴィナメントの妙味を存分に楽しませていただきました｡三浦オーナー､横山マネージャー､小川シェフ､豊田スーシェフ､Grazie mille !

4

ﾐﾙｸﾌｪｯﾄﾞのｱｯﾛｽﾃｨｰｴ

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3

鶉のﾛﾃｨｳﾞｨﾝｺｯﾄの香り

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3

ｷｬﾋﾞｱ山盛り車海老のｸﾘｰﾑﾊﾟｽﾀ

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3

ﾌﾞﾗｯﾀｰ入りﾄﾙﾃｯﾘにﾊﾟﾙﾐｼﾞｬｰﾉｽｷｭｰﾏ

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1

インサラティッシマ･リナシメント

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1

活穴子と焼茄子のﾊﾞﾙｻﾐｺ風味

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1

baguette

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1

3年目のRINASCIMENTO

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0

新年 Loropianaさん(笑)

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0

活穴子と焼茄子のﾊﾞﾙｻﾐｺ風味

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1

インサラティッシマ･リナシメント

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0

鶉のﾛﾃｨｳﾞｨﾝｺｯﾄの香り

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0

ﾌﾞﾗｯﾀｰ入りﾄﾙﾃｯﾘにﾊﾟﾙﾐｼﾞｬｰﾉｽｷｭｰﾏ

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0

ｷｬﾋﾞｱ山盛り車海老のｸﾘｰﾑﾊﾟｽﾀ

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0

車海老のｸﾘｰﾑﾊﾟｽﾀ

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0

ﾐﾙｸﾌｪｯﾄﾞのｱｯﾛｽﾃｨｰｴ

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0

ﾋﾟｽﾀﾁｵのｼﾌｫﾝｼﾅﾓﾝﾒﾚﾝｹﾞ洋梨ｿｰｽ

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0

ｴｽﾌﾟﾚｯｿﾀﾞﾌﾞﾙ

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0

活穴子と焼茄子のﾊﾞﾙｻﾐｺ風味

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0

インサラティッシマ･リナシメント

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0

鶉のﾛﾃｨｳﾞｨﾝｺｯﾄの香り

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1

小川シェフ(掲載了承済)

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0

ﾌﾞﾗｯﾀｰ入りﾄﾙﾃｯﾘにﾊﾟﾙﾐｼﾞｬｰﾉｽｷｭｰﾏ

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1

ｷｬﾋﾞｱをｽﾌﾟｰﾝ山盛り一杯

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0

ｷｬﾋﾞｱ山盛り車海老のｸﾘｰﾑﾊﾟｽﾀ

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1

車海老のｸﾘｰﾑﾊﾟｽﾀ

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0

ﾐﾙｸﾌｪｯﾄﾞのｱｯﾛｽﾃｨｰｴ

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1

ｴｽﾌﾟﾚｯｿﾀﾞﾌﾞﾙ

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0

ﾋﾟｽﾀﾁｵのｼﾌｫﾝｼﾅﾓﾝﾒﾚﾝｹﾞ洋梨ｿｰｽ

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1

Cant Ina Della Volta Lambrusco Modena Brut Rosè 2014

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1

Cant Ina Della Volta Lambrusco Modena Brut Rosè 2014

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1

Alto Adige Müller Thurgau

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0

Alto Adige Müller Thurgau

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0

Punta Crena Vigneto Isasco Rossese Riviera Ligure di Ponente

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0

Punta Crena Vigneto Isasco Rossese Riviera Ligure di Ponente

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0

CHARDONNAY 2016 Vie di Romans

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0

CHARDONNAY 2016 Vie di Romans

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0

SOTTIMANO LANGHE NEBBIOLO 2016

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0

PRAEPOSITUS Lagrein Riserva Abbazia Di Novacella

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1

ROCOCO Tokyo White

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6回目

2018/03訪問

lunch:5.0
- ［料理・味 5.0
- | サービス 5.0
- | 雰囲気 5.0
- | CP 5.0
- | 酒・ドリンク 5.0 ］
￥10,000～￥14,999

/ 1人

Mi piace … Ristorante『RINASCIMENTO』

都内で自分の好きな店は数多ありますが､その中でも五本の指の中に入る店が目黒に店を構えられるRistorante『RINASCIMENTO』さん｡當日は自分にとって記念すべき一日であり自分が行きたいと思う店へ行こうということで突発的に予約を入れて向かったのが『RINASCIMENTO』さんでした｡余談ではありますが夜は食べログ非公開の店であり全国の食通から熱い視線を寄せられている『東京和食五十嵐』さんへ予約を入れておりましたゆえ昼は和食系ではなく洋食系､尚且つ食後感の良いイタリアンという選択肢を絞り込んだ結果です｡オーナーでありソムリエの三浦幸一さんとシェフの辻ちゃんことToshiharu Tsujiさんの満面の笑みで迎えられ､いつものシェフズカウンター席へ｡アペリティーボには泡が肌理細やかで後味がすっきりとした味わいの『VILLA FRANCIACORTA Emozione BRUT』から料理は春の訪れを感じさせる目にも美しい『菜の花のテリーナ』のエントラータの一皿から順にフランス産『ホワイトアスパラ』のブラチョーラにたっぷりのパルミジャーノチーズを削り掛けた一品､そしてアンティパストミストは今ではすっかり『RINASCIMENTO』さんの顔的な存在となった欠かすことの出来ぬ一品である『インサラティシマ・リナシメント』､開店当初は確か20種類だったものがどんどん進化して今では30種類もの山海の幸が並ぶ食べ応えのあるひと皿です｡これだけでもワインを軽く2杯程いけちゃうと思います｡プリモにはspecialitàの手打ちパスタ『タヤリン』にたっぷりの『トリュフ』を削り掛けキノコの山ならぬ『トリュフの山』版の贅沢版のパスタ｡セコンドには『IGP認定』の正真正銘のイタリアを代表する世界中の牛の祖とも伝えられる『キアナ牛』のランプ肉のビステッカ､そしてドルチェには『Buon compleanno Loropiana』の文字､エスプレッソは自分のラッキーカラーのオレンジのお気に入りのカップで供されひと通りです｡自分からは特に何も言わずとも生誕記念日を覚えていただけたことに胸が熱くなり感無量です｡都内には数多のイタリアンが軒を連ねられておりますが､大切な友人に紹介しても恥ずかしくない店が此処『RINASCIMENTO』さんです｡

6

キアナ牛のランプ肉のビステッカ

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6

手打ちパスタタヤリンにたっぷりのトリュフ

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6

フランス産ホワイトアスパラのブラチョーラ

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6

インサラティシマ・リナシメント

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5

菜の花のテリーナ

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5

Buon compleanno Loropiana

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4

バゲット

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5

セッティング

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5

VILLA FRANCIACORTA Emozione BRUT

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5

菜の花のテリーナ

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5

フランス産ホワイトアスパラのブラチョーラ

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4

Marisa Cuomo Costa d'Amalfi Rosato

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5

フランス産ホワイトアスパラのブラチョーラ

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6

30種類の山海の味

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5

Marisa Cuomo Costa d'Amalfi Rosato

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5

specialitàのトリュフの山

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4

POGGIO BERTAIO CIMBOLO

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6

specialitàのトリュフの山

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5

POGGIO BERTAIO CIMBOLO

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5

キアナ牛のランプ肉のビステッカ

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5

2014 Fossacolle Rosso di Montalcino

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5

キアナ牛のランプ肉のビステッカ

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4

キアナ牛のランプ肉のビステッカ

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5

2014 Fossacolle Rosso di Montalcino

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5

エスプレッソ

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5

お気入りのオレンジのカップ

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5

Sanpellegrino

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6

ドルチェにはBuon compleanno Loropianaの文字が

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5回目

2018/01訪問

lunch:5.0
- ［料理・味 5.0
- | サービス 5.0
- | 雰囲気 5.0
- | CP 5.0
- | 酒・ドリンク 5.0 ］
￥10,000～￥14,999

/ 1人

オトナの隠れ家口福リストランテ…『RINASCIMENTO』

目黒川のほとりに佇むオトナの隠れ家的リストランテ『RINASCIMENTO』さん｡いつものカウンター席に陣取りアペリティフには『VILLA』のFRANCIACORTA BRUT Emozioneを料理はシェフからの贈り物と題された和食の鮟鱇の肝の霙汁の発想に相通じるものを感じる『フォアグラ』と大根おろしの『コンソメ』で先ずは胃袋を温めます｡ソテーされたステーキ級に大きな『フォアグラ』をひと口で口に頬張ると筆舌し難い口福感で満たされます｡看板メニューの『インサラティシマ・リナシメント』にはパルマ産生ハムに水牛モッツァレラチーズ､和牛のテリーナにゴルゴンゾーラムースに三河産酸漿等全30種類もの山海の食材が綺麗にならびます｡もうこの皿だけでワイン2〜3杯は軽く呑めそうな充実ぶりです｡このインサラティシマは足を運ぶ度に数が増えています｡オープン当初は最高でも21種類まででした｡そして鮟鱇の身をパンチェッタで巻きコンフィにしたものに『アンキモ』を添えた今が旬の鮟鱇をまるっと味わう皿へと繋がれます｡プリモには『RINASCIMENTO』さんのspécialitaの手打ちパスタ『タヤリン』にたっぷりの『黒トリュフ』を惜しげもなく削り掛けられます｡このパスタは何度､口にしても安定の美味しさで最高です｡ノンオイルの野菜サラダを間に入れセコンドの皿は58℃で4時間火入れした後に仕上げに炭火で香ばしく焼かれた熊本産の『黒毛和牛』の肩ロースと肩バラの間の通称靴ベラと呼ばれる超稀少部位の肉の旨味に満たされ喉越しの余韻を楽しみドルチェには『あまおう』とブルッティマブォーニのパフェとメレンゲ菓子にピスタチオのアクセントとエスプレッソでコースはひと通りです｡辻シェフの料理に合わせ今回も三浦オーナーソムリエのワインとのアッヴィナメントを存分に楽しませて戴きました｡
Mi piace 『RINASCIMENTO』

9

手打ちパスタタヤリンにたっぷりのトリュフ

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9

存在感のあるフォアグラ

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10

熊本産黒毛和牛の肩ロースのアッロースト

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9

パンチェッタを纏った鮟鱇のコンフィに鮟鱇の肝

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6

インサラティシマ・リナシメント

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5

あまおうとブルッティマブォーニのパフェとメレンゲ菓子

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6

エスプレッソ

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4

野菜サラダ

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4

セッティング

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4

パーネ

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4

S.PELLEGRINO

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4

VILLA FRANCIACORTA BRUT Emozione

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4

フォアグラと大根おろしのコンソメ

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4

DONNA COSTANZA LANGHE ROSATO 2014

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4

フォアグラ

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4

DONNA COSTANZA LANGHE ROSATO 2014

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4

インサラティシマ・リナシメント

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3

VENICA Jesera PINOT GRIGIO COLLIO 2012

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3

パンチェッタを纏った鮟鱇のコンフィに鮟鱇の肝

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3

VENICA Jesera PINOT GRIGIO COLLIO 2012

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4

タヤリンにたっぷりのトリュフ

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4

野菜サラダ

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4

Azienda agricola Montevetrano 2012

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3

熊本産の黒毛和牛の靴ベラと肩ロースのアッロースト

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3

Azienda agricola Montevetrano 2012

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3

熊本産黒毛和牛のアッロースト

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4

ドルチェ

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4

エスプレッソ

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4回目

2017/12訪問

lunch:5.0
- ［料理・味 5.0
- | サービス 5.0
- | 雰囲気 5.0
- | CP 5.0
- | 酒・ドリンク 5.0 ］
￥10,000～￥14,999

/ 1人

ランチ利用も気分良し…『RINASCIMENTO』

目黒川のほとりに佇むオトナの隠れ家的リストランテ『RINASCIMENTO』さん｡今回のレビューはランチ利用のもので戴いた料理はランチコースの3,500yenがベース､それにパスタにたっぷりと削り掛けていただいた『トリュフ』代の加算です｡トータルでの支出は10,000yen超えとなってしまいましたが､それはアルコール代の支出が約50㌫と料理代を上回った為でありサンペリ等の炭酸水とともに料理を愉しむならば半分程度の支出で済むと思います｡いつものカウンター席に陣取りアペリティフには泡を所望｡供されたのは『Prima Cuvee Franciacorta BRUT MONTE ROSSA』､料理は『トリュフ』と玉子の『コンソメ』のエントラータからで先ずは身体の内面をじんわりと温めます｡看板メニューの『インサラティシマ・リナシメント』にはパルマ産サラミに水牛モッツァレラ､スプラット≒鰊の燻製に京都産の海老芋､仔牛のソープレッサータ､黒毛和牛の煮こごりに加賀蓮根等全21種類もの山海の食材を使った美味しいものが少量づつ並べられての登場です｡更にはシェフからの贈り物で『香箱がに』をひと口､スプンティー二スタイルにて振舞われました｡もうこのひと皿だけでワイン1〜2杯は呑めそうな内容です｡そしてプリモには『黒毛和牛のボロネーゼ』のスパゲティにたっぷりのチーズでは無くたっぷりと削り掛けられた『黒トリュフ』｡やはりパスタに『トリュフ』を削っていただくと至福なひと皿へと昇華されます｡セコンドには低温調理でしっとり仕上げられた『黒毛和牛のビステッカ』｡ドルチェミストにはシチリア産の『グリーンピスタチオ』のセミフレッドにトルタ･アル･チョッコラータ､エスプレッソでランチコースの料理はひと通り｡辻シェフの料理に合わせランチ利用でも三浦代表のワインとのアッヴィナメントを今回も存分に楽しませて戴きました。

5

黒毛和牛の

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6

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6

インサラティシマ・リナシメント

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5

トリュフと玉子のコンソメ

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4

グリーンピスタチオのセミブレッド

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5

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4

トリュフと玉子のコンソメ

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5

Prima Cuvee Franciacorta BRUT MONTE ROSSA

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4

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4

Prima Cuvee Franciacorta BRUT MONTE ROSSA

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4

インサラティシマ・リナシメント

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4

MARRAMIERO PUNTA DI COLLE

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5

香箱蟹

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3

MARRAMIERO PUNTA DI COLLE

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4

黒毛和牛のボロネーゼ

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3

FRANCONE 'I Patriarchi' BARBARESCO

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4

黒毛和牛のボロネーゼ

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4

FRANCONE 'I Patriarchi' BARBARESCO

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4

黒毛和牛のビステッカ

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4

SER LAPO CHIANTI CLASSICO RISERVA

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3

黒毛和牛のビステッカ

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4

SER LAPO CHIANTI CLASSICO RISERVA

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4

ドルチェミスト

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4

エスプレッソ

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4

Rosis

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3回目

2017/11訪問

dinner:5.0
- ［料理・味 5.0
- | サービス 5.0
- | 雰囲気 5.0
- | CP 5.0
- | 酒・ドリンク 5.0 ］
￥15,000～￥19,999

/ 1人

オトナのための口福リストランテ…『RINASCIMENTO』

目黒のオトナの真の隠れ家イタリアン『RINASCIMENTO』さん｡席はいつものキッチン直結のカウンターのかぶりつき席｡アペリティーボには『泡』を所望｡料理はベルーガ『キャビア』と『カッテージチーズ』の永遠の黄金コンビのエントラータからのスタート｡アンティパストは『くもこ』≒『真鱈の白子』のカダイフ包みから順にパルマ産の『サラミ』から京都産の『海老芋』まで旬の野菜､肉､魚貝､果物を全20種類の素材が使われた名物のインサラティッシマ・リナシメントと名付けられたインサラータ｡続いて供された皿は『ドーバーソールのサルティン･ボッカ』アグレッティのローマ風｡ドーバーソールとはドーバー海峡で穫れる超稀少且つ高級食材の『舌鮃(ｼﾀﾋﾞﾗﾒ)』のこと｡その上に生ハムを載せたもので生ハムは主役ではなく調味料的な役割で使われた料理｡続いて供された皿には青森県産のバルバリー種『フランス鴨の胸肉のアッロースト』｡そしてプリモは多皿構成で前半には『ずわいがに』と九条葱の和のニュアンスを感じさせるパスタ､後半には『リナシメント』さんのプリモのSpecialità 卵黄をたっぷり使った手打ちパスタの『タヤリン』とランゲ地方のトリュフチーズ『クルティン』のソースに惜しげもなく『黒トリュフ』をたっぷりと削り仕上げた一品｡このたっぷりの『トリュフ』で覆い尽くされたこの一皿はもう感無量です｡セコンドにはスペイン産の『乳飲み仔豚の背肉のアッロースト』で乳飲み仔豚特有の柔らかさと肌理細かい肉質が特徴でジューシーな味わいとミルキーな風味が口福感を齎してくれるひと皿､そしてドルチェミストにはシチリア産のグリーンピスタチオのセミフレッドにトッローネ＆マルドンクリスタルシーソルト｡エスプレッソにて『一期一会のSpecialità』のコース料理はひと通り｡料理に合せて供されたワインは三浦代表のとっておきのペアリングにて料理とのアッビナメントを愉しませて戴きました。カウンターのかぶりつき席で辻シェフの調理工程をライブで楽しみつつ美味しい料理とワインを堪能しつつ過ごさせていただいた超濃密な時間。最高な時間を過ごさせて戴き感謝です。チームリナシメントの皆様有難うございました。

7

タヤリンにたっぷりの黒トリュフ

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8

乳飲み仔豚の背肉のアッロースト

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8

フランス鴨の胸肉のアッロースト

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7

ドーバーソールのサルティン･ボッカ

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7

くもこ(真鱈の白子)のカダイフ包み

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7

ずわいがにと九条葱のパスタ

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8

ベルーガキャビアとカッテージチーズ

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7

泡

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6

エントラータ

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6

SAN PIETRO IL MANDORLO

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8

くもこのカダイフ包み

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6

SAN PIETRO IL MANDORLO

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6

インサラティッシマ・リナシメント

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6

Massimo Alessandri Rosato Costadevigne

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7

ドーバーソールのサルティン･ボッカ

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5

Massimo Alessandri Rosato Costadevigne

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6

ドーバーソールのサルティン･ボッカ

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5

MAESTRO RARO 2011

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7

フランス鴨の胸肉のアッロースト

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5

MAESTRO RARO 2011

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5

DETTORI BIANCO

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6

ずわいがにと九条葱のパスタ

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6

DINDARELLA

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6

タヤリンにたっぷりの黒トリュフ

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5

BARBARESCO

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6

乳飲み仔豚の背肉のアッロースト

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6

BARBARESCO

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7

ドルチェミスト

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5

Es

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5

Es

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7

エスプレッソ

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2回目

2017/06訪問

dinner:5.0
- ［料理・味 5.0
- | サービス 5.0
- | 雰囲気 5.0
- | CP 5.0
- | 酒・ドリンク 5.0 ］
￥15,000～￥19,999

/ 1人

目黒の隠れ家的リストランテ…『RINASCIMENTO』

目黒のオトナの真の隠れ家『RINASCIMENTO』さんへ。席はいつものキッチン直結のカウンターのかぶりつき席。アペリティーボには『泡』を料理は江戸前の『穴子』をロール状にしたものに『サマートリュフ』を掛けた江戸前鮨の穴子を彷彿させるような一品から。ソースはルビーポルトとフォンドボー。アンティパストには愛媛県産の『麦わらイサキ』のクロッカンテ、神経〆の伊佐木は鱗をきっちりと立てた『ウロコ焼』で。梅雨時期の伊佐木は旨味が強く皮のシャリシャリ感が佳きアクセント。プリモは多皿構成で前半は登別富浦産の塩水漬けのバフン海胆をたっぷり使った『海胆』のスパゲッティーニ。後半はピリ辛仕立ての『牛タン』のボッコンチーニとジェノヴェーゼのトロフィエ。セコンドも多皿構成で前半には鹿児島ふくどめ牧場産の『サドルバック』の一週間熟成のアリスタカラブリアの赤い悪魔ソース。パッションフルーツのグラニータが印象的なインサラータを間に入れて後半にはロゼール産生後130日の『仔羊』の背肉とポルケッタのアッロースト、付け合せには『賀茂茄子』のピッツァが添えられソースは85℃で12時間抽出されたコラーゲンとともに。仔羊は肉の旨味をより強く感じるようにとのことでロゼ色より更に火を入れらたものでしたが口に運んで妙に納得。オーナーシェフの田沢さんからのレガロは試作中の『鴨ピノ』。コルベールの旨味成分がギュッと凝縮されたもので口に含むと鴨の味わいが広がり鼻腔を刺激。ドルチェはシチリア産のオレンジのスープの中にマンゴーのジェラートにリコッタチーズのスプーマとサクランボ、エスプレッソでひと通り、料理に合わせて供されたワインは三浦代表のペアリングにて。かぶりつき席で田沢シェフ、辻シェフの調理工程をライブで楽しみつつ美味しい料理とワインを堪能しつつ過ごさせていただいた超濃密な時間。最高な時間を過ごさせて戴き感謝です。チームリナシメントの皆様有難うございました。

6

江戸前の穴子のロール

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7

海胆のスパゲッティーニ

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7

サドルバックの一週間熟成のアリスタ

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6

牛タンのボッコンチーニとジェノヴェーゼのトロフィエ

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5

ロゼール産の仔羊の背肉とポルケッタのアッロースト

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6

穴子ロールににサマートリュフ掛け

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6

穴子』をロールにサマートリュフ掛け

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5

麦わらイサキのクロッカンテ

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5

海胆のスパゲッティーニ

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6

牛タンのボッコンチーニとジェノヴェーゼのトロフィエ

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6

サドルバックのアリスタカラブリアの赤い悪魔ソース

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5

サドルバックのアリスタカラブリアの赤い悪魔ソース

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5

インサラータ

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6

仔羊のポルケッタのアッロースト

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6

仔羊の背肉のアッロースト

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5

賀茂茄子のピッツァ

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5

ロゼール産の仔羊の背肉とポルケッタのアッロースト

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6

85℃で12時間抽出されたコラーゲン

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5

コルベールの鴨ピノ

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4

ドルチェ

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4

オレンジのスープの中にマンゴーのジェラートにリコッタチーズのスプーマとサクランボ

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5

パッションフルーツのグラニータ入りインサラータ

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5

エスプレッソ

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3

エスプレッソ

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3

本日の泡

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4

麦わらイサキのクロッカンテ

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4

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3

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3

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4

oini

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4

TILI

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2

zitore

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1回目

2017/05訪問

dinner:5.0
- ［料理・味 5.0
- | サービス 5.0
- | 雰囲気 5.0
- | CP 5.0
- | 酒・ドリンク 5.0 ］
￥15,000～￥19,999

/ 1人

オトナの隠れ家…『RINASCIMENTO』

最高の一日となった5月5日の子供の日。半世紀超少年が真っ先に向かった先は目黒に店を構えるオトナの隠れ家『RINASCIMENETO』さん。約5ヶ月ぶりの再訪です。カウンター席を独り占めにしカブリツキの席で『田沢劇場』を堪能させていただきました。アペリティーボには泡を所望しいよいよ幕開けです。料理はロワール産150gアップサイズのホワイトアスパラのポッリートから。茹で上げたアスパラの“穂先の部分だけを先ずは味わい後は食べ易い大きさに切って置いて下さい”とのこと。仕上げには田沢シェフが思うところのオムレツの中身だけをイメージして作られたいきいき玉子とクルティンで作られたスクランブルエッグを彷彿させる玉子をかけたものを味わいます。カウンターならではのパフォーマンスに感激です。続いての皿はプロシュート・コットから牛肉の煮こごりまで24種類もの味が楽しめる『インサラティッシマ・リナシメント』のスペシャルヴァージョン。そしてアンティパストは多皿構成で前半には『桜 × 桜のフリット・ボンバ』と名付けた『桜鯛』と『桜海老』で作られたフリット・ボンバをヴェネト産ピゼッリのクレーマとともに味わいます。目にも鮮やかな一皿で口の中に広がるカリッとした香ばしい桜海老としっとりとした桜鯛の食感がたまりません。後半にはエルムケップ産『鴨肉のアッロースト』の完熟金柑の特製モスタルダを添えた皿。鴨肉の中心部だけを使った贅沢なひと皿で余りの美味しさに身体を仰け反らしたのは言うまでもありません。そしてプリモには『サマートリュフのタヤリン』ランゲの宝物《オッチェッリさん》のクルティンと名付けれた皿、目の前で削られた『サマートリュフ』は凡そ15秒ほど。鼻腔を刺激するトリュフの香りにもう失神寸前です。そして思わずニヤリとした田沢シェフの手には『Loro Piana』の文字が描かれた特製のグリーンサラダ。セコンドには先に供された鴨肉同様に絶妙な火入れで仕上げられた肉塊のど真ん中だけを使った『国産黒毛和牛の芯々のビステッカ』に山葡萄で作られた自家製ヴィンコット。肉の表面に薄っすらと浮いてくる肉汁が火入れの秀逸さを物語っています。肉の美味しさも悶絶級です。ドルチェは『緑の宝石・2016』と題されたシチリア産グリーンピスタチオ《マリア》を使ったティラミスとともにエスプレッソで今回のコースはひと通り。ティラミスは敢えて2017ヴァージョンではなく『子供の日』ということで田沢シェフの娘さんのお気に入りの『2016ヴァージョン』が供されました。基本、使われている材料は双方とも一緒ですが両方食べたことがある方にはその違いが判るはず。泡からはじまり料理に合わせて供されたワインは全てオーナーソムリエの『三浦』さんのペアリングによるもの。代表の『三浦』さん、オーナーシェフの『田沢』さん、『辻』シェフ、そしていつも笑顔が素敵な『芝田』さん。3時間超えの超濃密な最高の時間を有難うございました。

5

ロワール産150gアップの茹で立てのホワイトアスパラ

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5

いきいき玉子とクルティンで作られたソース

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5

アプリティーボには泡を

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4

ANTICA FRATTA

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3

インサラティッシマ・リナシメント

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3

SASSO SOLE

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3

桜鯛』と桜海老で作られたフリット・ボンバ

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3

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3

エルムケップ産の鴨肉

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3

エルムケップ産鴨肉のアッロースト

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3

サマートリュフのタヤリン

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3

パーネ

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3

国産黒毛和牛の芯々

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3

LANGHE NEBBIOLO

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3

グリーンサラダ Loro Piana ヴァージョン2017

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3

国産黒毛和牛の芯々のビステッカ

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3

シチリア産グリーンピスタチオを使ったティラミス2016ヴァージョン

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3

エスプレッソ

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口コミが参考になったらフォローしよう

©Loro

フォロー

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを連絡する

ラーメン火ノ鷺（88）（上盛岡 / ラーメン）

年甲斐も無くチャレンジした味噌つけ...

Dinner:4.4

Lunch:4.0

訪問： 2023/03
囲魚すし一〆（3）（盛岡、上盛岡、仙北町 / 寿司）

昼酒を嗜しみ美味しい天然本鮪に舌鼓...

Dinner:3.7

Lunch:4.0

訪問： 2023/03
地産地消とワイン中国料理 jiu（7）（日詰 / 中華料理）

地産地消のヘルシーな料理とワインの...

Dinner:4.0

Lunch:4.0

訪問： 2023/03
オステリア・フィオリトゥーラ（2）（前沢 / イタリアン）

トリッパが美味しいイタリア料理店…...

Lunch:4.0

訪問： 2023/03
DADA（28）（仙北町 / フレンチ、ステーキ）

週末は優雅にフレンチを愉しむ…Co...

Dinner:4.5

Lunch:4.5

訪問： 2023/03
初駒（39）（仙北町、上盛岡 / そば）

JAF会員証提示で10％OFFの会...

Lunch:3.6

訪問： 2023/03

口コミを投稿する

店舗情報（詳細）

店舗基本情報

店名	リナシメント（RINASCIMENTO）
受賞・選出歴	イタリアン百名店 2021 選出店食べログイタリアン TOKYO 百名店 2021 選出店
ジャンル	イタリアン、ステーキ、パスタ
予約・お問い合わせ	050-5593-3727
予約可否	予約可
住所	東京都目黒区下目黒2-23-2 1F 大きな地図を見る周辺のお店を探す
交通手段	【目黒駅】徒歩8分 ( ＪＲ山手線、都営地下鉄三田線、東京メトロ南北線 ) JR西口、又は東急正面口を出まして、三井住友銀行の左側の坂( 行人坂 )を雅叙園方面へ下ります。雅叙園を通り過ぎ、目黒川を渡り( 太鼓橋 )そのまま直進します。角にセブンイレブンのある信号まで来ましたら、正面に渡って左へ進みます。4つめの建物の1Fになります。【不動前駅】徒歩10分 ( 東急目黒線 ) 改札口を出ましたらそのまま線路の脇の道を直進します。大通り( 山手通り )に出ましたら左に曲がります。 3つめの信号( 目黒不動 )を斜め右の道( 柳通り )に入り、ラーメン屋さん、109スタジオを通り過ぎて200mほど進んだ左側1Fです。 ( 2Fにはフランス料理屋さん、地下にはカラオケ屋さんが入っている建物になります ) 目黒駅から547m
営業時間	営業時間［月～土］ 12:00〜13:00(Lo) 18:00〜21:00(Lo) 定休日日曜日・月曜ランチ
予算	[夜]￥10,000～￥14,999 [昼]￥6,000～￥7,999
予算（口コミ集計）	[夜]￥20,000～￥29,999 [昼]￥10,000～￥14,999 利用金額分布を見る
支払い方法	カード可（VISA、Master、JCB、AMEX、Diners）電子マネー不可 QRコード決済不可
サービス料・チャージ	サービス料10%、チャージ料なし

席・設備

席数	18席（テーブル席12席。完全個室を2部屋）
最大予約可能人数	着席時 18人、立食時 28人
個室	有（2人可、4人可、6人可、8人可）個室2室ご用意※２名様～４名様用を1室※5名様～６名様用を1室（少し狭くなりますが８名様も可能です） ※個室料（ランチ3,300円、ディナー5,500円）頂いております。
貸切	可
禁煙・喫煙	全席禁煙店の外に灰皿をご用意しております
駐車場	無
空間・設備	オシャレな空間、落ち着いた空間、席が広い、ソファー席あり

メニュー

ドリンク	ワインあり、ワインにこだわる
料理	野菜料理にこだわる、魚料理にこだわる

特徴・関連情報

利用シーン
ロケーション	隠れ家レストラン
サービス	2時間半以上の宴会可、お祝い・サプライズ可、ソムリエがいる
お子様連れ	※お子様のご入店について皆様と同じコース料理をお召し上がり頂けるお子様とさせて頂いております。
ドレスコード	※スマートカジュアル
ホームページ	http://rinascimento.tokyo/
公式アカウント	https://www.facebook.com/rinascimento.tokyo/ https://www.instagram.com/rinascimento2016/
オープン日	2016年10月15日
電話番号	03-6420-3623
備考	アメックスが使えます（情報提供元：アメックス）
初投稿者	Légume（993）