日本美食 在惠比壽感受皮埃蒙特風情 前菜拼盤與鮑魚×黑松露塔雅林，上州牛炭火燒 - vivido -【惠比壽・東京】

This is the inner toro part of this tuna. I marinate it with Ayu's fish sauce and serve it as carpaccio. This is a fishing dish from Piedmont, northern Italy, called Jardinière. This is a vegetable dish marinated in tomatoes, giving it a slightly tangy flavor, featuring a variety of vegetables. It's a fritto from Manazukini. I stuffed the abdominal area with anchovies and ricotta cheese, then fried it. Panna cotta made with new onions. Since Pannahotta is the birthplace of Peimontes, this place is incredibly stimulating to eat, like a previous world. Homemade brioche, a butter-based bread. I have prepared an Italian prosciutto with a truffle flavor, served together with grilled pork ham. There's a joint dish called "Batchiridama" made with mushrooms, a specialty of Pimonté. Although it's originally a dessert made with cookie dough, I've prepared it as a shared dish by sandwiching ricotta cheese between brown mushrooms. Beef tongue and ham, that's it. On top, there's peperronata, prepared together with marinated red bell peppers. It's a traditional dish from the Piedmont region of Italy called Nissàlar Tàssa. It's potato salad. On top is a rabbit salad resembling tuna, featuring a rabbit named Tonnorikonirio. A dried ham called Peperronata, with a classic Tonnato sauce, a tuna sauce. The top one is the black one that jammed the wooden tower. The one that looks like the cake above is called Torta Salata, a savory tart. I'm preparing a savory cheese tart using cheese. It's a cheese called Strachitella. This is the filling of the black cheese, featuring a flavor made with cheese and our homemade meiwash. The green sauce is a salsa verde made with Italian parsley. It's a professional set for sparkling wine. I think it has a light and refreshing taste.