Ilaria • イラちゃん �

Ilaria • イラちゃん � Ilaria • イラちゃん �, イベント, 南麻布4-7-5, Minato-kuの連絡先情報、マップ、方向、お問い合わせフォーム、営業時間、サービス、評価、写真、動画、お知らせ。

Nestled in an unassuming residential building in Tokyo’s Minami-Azabu neighbourhood, offers elegant Chinese cuisine pre...
04/04/2025

Nestled in an unassuming residential building in Tokyo’s Minami-Azabu neighbourhood, offers elegant Chinese cuisine prepared by the hands of an angel (a Japanese one). It would be unfair to say that the flavours are toned down: Tomoya-san’s dishes strike a perfect balance between power and intensity, elegance, and finesse. Occasionally, there are surprising and delicious twists like the sudachi stuffed with jellyfish and caviar.

Highlights for me were the perfectly crispy Szechuan fugu karaage (so deeply flavoured that it almost tasted like chicken), the clam spring roll with fukinotō (with beautiful textures and a hint of bitter notes) and the sweet and sour pork, simply rendered in the shape of a sphere and covered in sweet and sour sauce.

Notable was also the braised shark fin soup. What a texture! So crunchy, best I have ever had. The sauce was like a supreme sauce, very thick and reduced, with strong chicken flavour. It was served with a savoury dark vinegar sauce to cut through the umami of the sauce. Truly outstanding.

Thank you .desu and especially .sakai.888 for organising! 🤍

#中華 #グルメ #ミシュラン #美味しい

When I stepped into the dining room at Osa, I felt transported into a place that’s both cozy and otherworldly, full of s...
20/02/2025

When I stepped into the dining room at Osa, I felt transported into a place that’s both cozy and otherworldly, full of surprises.

Extreme care goes into sourcing the ingredients, into the preparations (including some long fermentations and maturations) and into the techniques applied to the produce to achieve new consistencies and flavour depth.

I loved the minimalistic presentation style which incorporated some Japanese influences, even though the chef had never been to Japan. “I have never been there, but this is how I imagine things to taste” he told me. I couldn’t stop thinking of this sentence.

It was so nice to catch up with 🤍 we shared some delicious wines - Agrapart Terroirs to start, and then a stunning bottle of Les Dames Huguette 2020 by Sylvain Cathiard.

My favourite part of the menu included the homemade charcuterie trolley, the anolini stuffed with butifarra, the chocolate pepper “noodles” and the sake lees dessert (see comments below for details). But everything was so, so good.

Thank you .restaurante 🙏🏻🤍

I last visited at in July 2023 just before they got their second star (massively well deserved). I was with and at th...
18/02/2025

I last visited at in July 2023 just before they got their second star (massively well deserved). I was with and at the time I was not sure I would ever get the chance to come back here with my family… Dad’s favourite dessert, pastiera, was on our menu, so I asked if I could get some for him, and chef packed me a huge box of it to take home. I will never forget my dad’s face, with a mix of happiness and commotion after having eaten so much hospital food. I will never forget this kind gesture and I am grateful for the beautiful people in hospitality who don’t just do a job and really make a difference 🙏🏻

Last week, on Valentine’s day, I came back to George with my whole family. Dad was able to experience the latest iteration of Domenico’s pastiera, this time in the shape of a soufflé. Amazing, exceptional, extraordinary, unique, utterly delicious. Give me more superlatives, and they won’t be enough to describe this dessert. The chef captured the true essence of this traditional neapolitan dessert and turned it into an airy and luscious version, studded with millefiori essence and beautiful mandarin notes from the sorbet.

I’m blessed and lucky to be able to share these happy moments with my family 🤍

This dessert alone is worth a trip to this restaurant, but we had a sequence of impeccable dishes, drenched with cultural references and plenty of stories about the origin of each course. I was also spoiled for choice when it came to wine • I choose a bottle of Champagne Vauversin Les Crayères and a Barolo Dragomis from Gaja, both delicious!

Special mention to the FOH for their knowledge and professionalism. Thank you so much for another stellar experience ! 🙏🏻🤍

{full review in the comments}

There are only so many Michelin-starred dining experiences in Italy that I highly value, and I’m happy to add to that l...
16/02/2025

There are only so many Michelin-starred dining experiences in Italy that I highly value, and I’m happy to add to that list. I was really impressed by the intense and concentrated flavours that permeated the entire meal and I enjoyed my lunch a lot.

I also want to give a shoutout to & for curating a very exciting wine list and especially the best list by the glass I’ve seen in a while. I had Krug 172eme, an italian wine called “La Selossata” because Mr Selosse suggested to turn it into a sparkling wine after tasting the base wine which was quite Selossian, and Pio Cesare Barolo from the great vintage 1964 (thank you Edoardo 🙏🏻)

Having dined at Bartolini’s just after Davide Oldani’s D’O, I couldn’t help but compare the two. Bartolini’s cuisine is undoubtedly indulgent, with a generous amount of fat throughout the menu, and I must confess that I have wondered whether the bill should come with a gym voucher…!

Standout dishes for me included the smoked aubergine, all the exceptional breads, the signature beetroot, walnut & gorgonzola risotto with cherries, and the chocolate and peanut soufflé with pineapple.

{full review in the comments below}

used to be the fine dining restaurant I visited the most, when Ikoyi did not exist (it now retains that spot!). I have ...
14/02/2025

used to be the fine dining restaurant I visited the most, when Ikoyi did not exist (it now retains that spot!).

I have tried many different menus at Seta (which holds two Michelin stars since 2017) but I had not been back since the end of 2019. I was so glad to revisit it with earlier this week • everything was extremely good, just as I remembered it to be, from the amuse to the petit four.

I find the cuisine at Seta to be precise, always consistent, not overly complicated, often with unusual flavour combinations, albeit never too daring.

We went for the shorter lunchtime menu, called “Colazione al Seta”, but with the many extra dishes from the kitchen our meal turned out to be a fully blown tasting menu (and I’m not complaining 🙏🏻)

{Details in the comments}

I have a new favourite restaurant in London. For me, is the most exciting new opening in the city in a while!Chef & d...
07/02/2025

I have a new favourite restaurant in London. For me, is the most exciting new opening in the city in a while!
Chef & do not hold back and every morsel is packed with flavour, combining authentic Korean flavours with the addition of western ingredients to maintain sustainable dining as much as possible. The whole menu elevates more & less known Korean dishes through truly refined cooking. Classic training is noticeable but not dominant, it shines through the some of the techniques and perfect ex*****on. Talking to Jihun Kim, I could see that a lot of thought goes into each dish, around the diner’s perception and understanding of his message. This is a menu that has a lot to say.

It’s hard to pick some highlights from the menu, when everything was a highlight. I do have to at least mention the scallop mandoo, a dumpling stuffed with scallop layered with black truffle, in a thickened broth made from artichokes and an insanely tasty foam with ginger and chilli: I have never tasted such depth in an air. Heat and tang lingered for a while in my mouth, never feeling too much. It was out of this world.

Then the cuttlefish & yukhoe (seasoned raw beef, wagyu in this case) gimbap - with Kaluga Caviar and aromas of orange in the chojang sauce and nashi pear giving freshness to this umami bomb. So, so good.

Then the red bean and black sesame soufflé with ginger ice cream. Another dish I will never forget.

I cannot not mention the wine list: there were plenty of options we could have gone for, but I picked an all time favourite, Tondonia Viña Gravonia blanco (had not tried the 13 yet, it was so fresh) - which as expected paired really well with most dishes on the menu.

I already can’t wait to be back! Thank you 🙏🏻 and of course thank you 🙏🏻

In the context of Mayfair, is a good restaurant. London is plagued by forgettable meals, dotted with caviar and tastele...
03/02/2025

In the context of Mayfair, is a good restaurant.

London is plagued by forgettable meals, dotted with caviar and tasteless truffles, but this wasn’t that (albeit priced the same).

Some highlights for me: the langoustine course (with curry leaf and finger lime oil), the sika deer (served with a delicious venison taro dumpling) and the Colston Basset stilton tartlet - warm, with a touch of white chocolate.

The sequence of snacks and dishes in our menu was overall quite safe, and that’s perhaps necessary to cater to a certain less adventurous clientele, but also somewhat in line with the “house style”.

Interesting options on the wine list but no need to comment further: it’s the same song in this part of London.

Bonus points for a photogenic , for the special care and custom touches, and for the complimentary dry cleaning service while you dine - not for the service per se, but rather for the idea, since they’re based on Savile Row!

Last but not least, I have to mention my amazing company through the evening 🤍

住所

南麻布4-7-5
Minato-ku, Tokyo
106-0047

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