Hombre que ama Roma más que nadie SUSCi
世界一ローマを愛する男 SUSCi / Ristorantino SUSCI
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
An Italian restaurant filled with love for Rome
Valoraciones
Japan Calificaciones de usuarios3.48(1 elementos)Reseñas
Fotos
Carta
The owner will prepare a special course using seasonal ingredients. Red tablecloths will be laid and candles will be used to create the atmosphere. Please let us know if you have any allergies or other requests at the time of reservation. For birthday and anniversary guests, we can add "fireworks" and a message on the dolce plate. We will do our best to make it a special time for you.
The real carbonara in Rome does not use cream. Only "guanciale" (wild boar cheek meat), egg yolk, "pecorino romano" (Roman sheep cheese) and black pepper. It is made daily by "the man who loves Rome the most" who trained in Rome, aiming to be "the best in the world. Carbonara with a soul overflowing with love for Rome. We hope you will try it.
A full lunch. A full appetizer far beyond other lunches... These are "now" appetizers brought to you by our wine-loving proprietor." Choice of pasta of the week or risotto of the week. For the main course, you can choose between a meat or fish dish. Suitable for customers who want to relax after lunch.
Sea Carbonara" is really available in Italy. In Italy, for some reason, we often eat "marlin tuna," and this Carbonara of the Sea uses "marlin tuna. However, it was not enough for the taste, so we added a secret ingredient from our restaurant, which surprised even the chef who made it, and it became the "third Carbonara". We hope you will try it!
Two signature dishes with the real carbonara. The chef's greatest original dish, daring to use fresh cream and frying eggs in a gorgonzola sauce. It goes perfectly with red wine. Please compare it with "Rome's real Carbonara".
Lunch with a choice of fresh pasta or risotto. Chewy texture of fresh pasta or Italian risotto? Please try it! Bread with a European flair Olive oil salad of the highest quality 4 kinds of appetizers (The supreme mozzarella is subject to change depending on availability) Soup of the week Drink of the Week You can choose from one additional type of dolce.
Our basic lunch includes an appetizer with a variety of vegetables and ingredients from Rome. Supreme olive oil salad, soup, Roman appetizer (supreme mozzarella is subject to change depending on availability), bread with a European touch, pasta of the week (choice of 3 types), drink (sparkling wine, red and white wine also available♪) You can choose from one additional type of dolce. This is a very satisfying lunch with It is a slightly elegant lunch where you can drink wine from noon.
Our restaurant is "reserved" for dinner from 9 persons. Seated" is available for up to 14 persons, and buffet style for 15 to 22 persons. (Chairs are available). Since our restaurant is a "private room", you can enjoy your party without worrying about others. The party will be more exciting if you use the "Champagne Tower Course" in combination with the "Champagne Tower Course". We also offer an "all-you-can-drink" package with an additional 2,000 yen (sparkling wine, wine, beer, highball, cocktails, and soft drinks), although the drinks are limited. We will cooperate with you to make your party enjoyable. We do not accept online reservations to avoid any mistakes. Please check with the restaurant.
Rare "Abbacchio Romano" milk-drinking lamb from Rome is roasted as a whole leg. It weighs about 3 kg including the bone, so we recommend a minimum of 6 persons. For those who love gibier, please come!
A "Champagne Tower" is a great way to celebrate a birthday or to open a party. We will set a reasonable price with a beautiful "Rosé Franciacorta Magnum". Recommended number of guests is 6 or more. We guarantee a good time for everyone.
A giant wine glass full of parfait is just "breathtaking." Another exciting way to end the party. The recommended number of guests is 10 or more.
The owner of our restaurant was most captivated by 'brodo' in Italy. We generously use plenty of seafood, vegetables, and meat, sautéing them slowly to enhance and concentrate the flavors and aromas of the ingredients. Now, brodo can be said to be the 'core of my cooking.' We deliver 'flavorful dishes' to everyone.
In our dinner service, the appetizer is ordered '99.9%' of the time. The appetizer served on an 'olive tree plate' is 'breathtaking'. Especially the giant plates that cover the table for three or four people are truly like an 'aircraft carrier'. The owner, who loves wine, challenges with carefully selected ingredients. The chef's dedicated appetizer is evolving daily. This is a proud appetizer that we say, 'If you come here, please just eat this!!'.
The mozzarella cheese of a quality that cannot be experienced in Japan, which we believe is only used at our restaurant even in Nagoya. The best olive oil and organic vegetables' tomatoes. Please give it a try.
The prototype of Roman pizza. We intentionally do not use tomato sauce, allowing you to enjoy the flavors of the ingredients.
This is the chef's 'greatest masterpiece', the 'Carbonara Extra'. It is a completely original dish created by the chef, featuring a special fried egg on top of a mixture of fresh cream and Gorgonzola. The rich sauce is made by melting Gorgonzola with wild boar cheek meat 'Guanciale'. I recommend pairing it with 'red wine'. Even after finishing the pasta, you can dip bread in the leftover sauce and enjoy another glass (laughs). Please enjoy the chef's 'greatest masterpiece'.
In Japan, it is still often thought that 'carbonara is a cream sauce,' and it is not widely known that carbonara is a 'Roman dish.' The true carbonara uses pig cheek meat 'guanciale' (there is no bacon in Italy), and consists only of Roman sheep cheese 'Pecorino Romano,' 'eggs,' and 'black pepper.' Enjoy 'The Real Carbonara of Rome' created by 'The Man Who Loves Rome More Than Anyone in the World.'
I once had a high-end tuna can that costs about 4000 yen in Italy. Inspired by that ingredient, I thought, 'Let's simply make it the Italian way.' I sautéed garlic, sautéed tomatoes, added the tuna can, and included plenty of cheese, basil, and olive oil. It's really simple! The key is that 'everything is the best ingredient.' With just that, you can create the best dish. I intentionally added a bit more of ingredients like tomatoes, so if you put it on bread and make it into 'bruschetta,' you can drink a whole bottle of wine with it (laughs). This is truly a dish that embodies 'simple is best.' Simply put, it's 'incredibly delicious.'
I believe that when I have this 'Seafood Pasta' made, you can understand the chef's 'skill'. In Japan, it tends to resemble 'soup pasta' like vongole, but in Italy, it is 'completely out'. In my view, vongole and this seafood pasta are 'oil pasta'. The umami extracted from mussels, clams, and oysters is completely sealed in the pasta. The technique required for this is not something that can be mastered overnight. This is a dish that I highly recommend to seafood lovers, especially those who love mussels.
Pork belly seasoned with salt and pepper, infused with herbs, and roasted in the oven, this is a Roman specialty of herb-roasted pork belly. The recommendation is definitely 'freshly baked'!! We aim to bake it when reservations are busy, but the freshly baked version is simply 'juicy with fat'!! It is thickly sliced by hand and served with focaccia made from pizza dough. When you get the 'freshly baked' version, it's 'ultra lucky', so you must try it.
There are two types of lamb dishes called 'Roman style'. One involves coating the meat with flour and making a sauce with white wine, and then there is this 'Fritto'. Our chef absolutely loves this Fritto! He loved it so much that he took a big bite as soon as it was served at a restaurant in Rome and ended up biting into the bone and breaking a tooth (laughs). Even more delicious are the 'vegetables'. The 'Carciofi' (artichokes) commonly used in Rome, along with potatoes, carrots, and other seasonal vegetables, are also fantastic when fried!
The wild boar is hearty and satisfying. There is a twist with the vegetables served alongside. Enjoy it with a rich red wine.
The delicious flavor of the fat captures all the charm of the badger. The side dishes, such as lentils, are also excellent.
Traditionally, Rossini uses 'beef tenderloin', but that is not interesting, so I use venison thigh. I believe that 'thigh meat is definitely the most delicious' when it comes to game meat, so I wrapped it with the rich flavor of foie gras and the smoked prosciutto 'Speck' to create a unique taste. Please enjoy this different 'Rossini'.
Simple is best; the fish wrapped in rock salt brings out a rustic flavor. The oven-baked vegetables are also excellent.
The chewy texture of the red snapper is enhanced with a grilled aroma. Served with 'Riso Venere' (black rice) commonly used in the Veneto region, topped with a special sauce made with washed cheese 'Taleggio'.
Absolutely exciting 'Champagne Tower' for birthday celebrations and party openings! We offer it at a reasonable price of '9500 yen' with 2 bottles of sparkling wine included. Recommended number of guests is 6 or more. You can also change the wine to Ferrari, Franciacorta, or Rosé for an additional fee (my recommendation is Rosé). We promise everyone a fun time!
Our store offers over 80 types of wine, all available by the glass. I will provide recommendations tailored to the dishes and customers.
The 'glass' plays a significant role when drinking wine. I have come to realize this myself. Since then, I have tried various glasses even in my own meals and have come to my own conclusions. I would like everyone to experience the 'power of the glass'.
Marriage is not about 'matching' but about 'elevating each other'. This is what a French wine producer told me. It was so cool that I thought, 'I'll take credit for this idea' (laughs). It's true that generally, there is a notion of 'red wine with meat and white wine with fish'. However, I also believe in another idea: 'mountain ingredients go with mountain region wines' and 'sea ingredients go with sea region wines'. For instance, pork and chicken pair well with 'white wine from the mountain region', while stronger ingredients like oysters and smoked salmon pair well with 'red wine from the sea region'. The 'marriage' that I continuously explore is something I hope everyone can enjoy too!
Edition Five Indigenous means five types of native grape varieties. This is a bottle from Farnese, a company that has wineries in four regions of Italy. It's an affordable wine, yet it has a taste that transcends that, making it interesting. It feels like the producer's whims are packed into it, and it's a recommended bottle at the second lowest grade that the owner likes.
A bottle that overturns common sense. A bottle that the owner fell in love with at first sight. A 1998 vintage with a deep barrel aroma. It has some sediment and a unique taste. It pairs well with stewed dishes.
Barolo is actually the one that the owner likes the most. It is said to be the king of Italian wines. It has a good aroma, is easy to drink, and is a refined and well-balanced wine. It pairs well with all kinds of meat and can be enjoyed with meals. Although the grape variety and aging period are not strictly defined, the wine that is considered to have very high quality globally is called Super Tuscan, and this is one of them.
The level of Vermentino Toscana wine is exceptional and delicious, but this one has a rich and strong flavor and aroma, making it highly recommended. It is aged and has a higher alcohol content of 13%. It pairs excellently with fish dishes and those made with Taleggio cheese.
Soave Classico Monte Alto is a refined and gentle wine from Northern Italy, carefully crafted with a lingering finish. I believe that wine reflects the maker's thoughts, and this bottle makes you re-recognize its depth and interest. It pairs well with seafood pasta and mussels.
This wine is a blend of four types of Custoza grapes, offering a complex flavor. It is a reasonable and cost-effective wine. It is also recommended to drink it with appetizers. The taste is elegant and smooth, making it suitable for women. This wine is made by Guarentiello Marchegiani, who is known as the king of Italian cuisine, and he has chosen it as the house wine.
This is a Gran Cuvee Brut Metodo Classico sparkling wine, but it has the richness and power comparable to Franciacorta. It has a strong presence and punch from the secondary fermentation in the bottle. The elegant flavor typical of a female president is delightful.
Chardonnay Spumante Extra Brut means extremely dry. However, it is actually not very dry and easy to drink, making it recommended for everyday enjoyment. An affordable bottle that can be enjoyed casually. Chardonnay often has a light flavor, but this one is well-structured and easy to drink.
Prosecco Treviso Brut, a bottle made in the town that the owner remembers fondly. A Prosecco that was often enjoyed in Italy. It has more flavor and a stronger aroma than typical sparkling wines, with a rich taste.
.jpg?format=webp)
.jpg?format=webp)
