夏にはマストの焼きとうもろこしのスパゲッティ！ : AQUILOTTO

I went to AQUILOTTO to enjoy the must-have summer dish: Spaghetti with Grilled Corn. *Roasted Jumbo Mushrooms from Chiba Prefecture Tonight’s recommended dish features jumbo roasted mushrooms. The plate layers roasted mushrooms, fresh mushrooms, and cheese. The sauce is crafted to enhance the umami of the mushrooms, made from a blend of cheese, cream, diced mushrooms, and the essence of the roasted mushrooms. *Spaghetti with Grilled Corn, Bacon, Onion, and Ragu Sauce The spaghetti dishes I love the most from AQUILOTTO are the daytime peperoncino, the summer Grilled Corn spaghetti at night, and the autumn Sanma spaghetti. Tonight, I finally got to enjoy the Grilled Corn spaghetti I missed out on last year. It’s as delicious as ever! AQUILOTTO’s spaghetti is my foundation and standard. *Dallecchio Cheese This is a salty cheese that I absolutely love. This time it was aged longer than usual, which enhanced its richness and saltiness. I’ve heard they’ve been serving Bresaola lately, so I can't wait to visit again soon!

After a long time, I visited AQUILOTTO for lunch. *Set Meal with Pasta of Your Choice *Salad The dressing is mild in acidity and so delicious that it could be enjoyed with rice! A restaurant with great salads is definitely a winner! *Minestrone This gentle minestrone is peppery enough to wake up your appetite. Perfectly warmed up. *Garlic sauce served with Parma ham, soft-boiled egg, and arugula When it comes to lunch at AQUILOTTO, I always go for the pepporoncino! At night, the pepporoncino has sliced garlic, but for lunch, the garlic is minced. In my opinion, the minced garlic version wins the pepporoncino championship. Although it’s topped with a soft-boiled egg, if you want to savor the garlic flavor, I recommend leaving it whole. If you prefer a milder taste, you can break it and mix it with the pasta. Of course, switching up the flavor halfway through is a must. I’m definitely in the leave-it-whole camp. *Black sesame pudding This time, the dessert was black sesame pudding. For my drink, I chose hot peach tea. It's nice to have peach tea as your choice of tea. I highly recommend the lunch pepporoncino!

Kicking off the New Year with Italian cuisine! I headed there without a reservation. Thank you for taking the trouble to prepare a seat for me despite the busy crowd! * Carpaccio made from fresh fish, delivered directly from the fishing port The type of fish changes daily. Today, it was Umeiro. It had a refined sweetness. The piece I had was a bit soft. A bit more firmness would have been ideal. * Roast beef from Miyazaki Wagyu inner thigh A must-try roast beef. Tender with a rich flavor, likely prepared using low-temperature cooking. The citrus accent enhances it, and when mixed with the soft-boiled egg, it’s simply the best! The deliciousness would be even more incredible if higher quality meat was used. * Prosciutto from Parma A serving of prosciutto as an interval while waiting for the next dish. * Spaghetti with Miyazaki Prefecture Wagyu offal ragù sauce and yuzu pepper flavor A winter classic pasta of AQUILOTTO. The rich fat of the offal clings nicely to the pasta. And the yuzu pepper eliminates any offal odor. * Spaghetti with Hyogo Prefecture Seiko crab sauce Seiko crab has a strong aroma, making it perfect for pasta. A pasta that truly allows you to savor the deliciousness of crab. Crab-based pastas go best with box crabs. This pairs well with other dishes too. * Nagasaki Prefecture black-haired Wagyu sirloin bistecca A steak with strong fat. The vinegar sauce softens the richness of the fat. This is perfect when you’re craving meat. * Taleggio cheese For dessert, a cheese and dolce. I always order Taleggio cheese. It's a washed-rind cheese, but it has very mild odor. I love the strong saltiness! * Crema Catalana I ordered Crema Catalana for dolce. In the summer, don't miss the grilled corn pasta; in autumn, enjoy the sardine pasta; seasonal pasta dishes are an absolute must!

I visited for dinner. * Taleggio Cheese When it comes to Italian washed cheese, Taleggio is the one. It’s milder and easier to eat compared to its French counterparts. If you're looking for a flavorful cheese that isn’t blue cheese, I highly recommend it! * Roast Beef from Kanagawa's Yamayuri Beef A must-try roast beef dish. Yamayuri beef is a crossbred variety. The meat has a nice chew, and when paired with the sauce and a soft-boiled egg, it's absolutely delicious! * Spaghetti with Butterbur Sprouts and Garlic Sauce With spring approaching, I chose this pasta featuring butterbur sprouts. The bitterness is delightful. Most importantly, it was perfectly al dente! You can tell they consider the residual heat when cooking the pasta, which is often overlooked at other places. * Spaghetti with Gorgonzola Tomato Sauce I couldn’t resist adding more pasta. I wanted a taste of tomato sauce after a long time, so I ordered this Gorgonzola and tomato sauce spaghetti. The Gorgonzola is well-balanced and blends perfectly with the tomato sauce while minimizing the strong flavor. It’s easy to drop by for dinner solo, and I often see women dining alone here too!

I previously mentioned dinner, but I couldn't resist the craving for Peperoncino, so I returned for lunch again. *House-made Dressing Salad I absolutely love this dressing! It's not too sour, allowing for a smooth experience with the salad. *Vegetable Soup A gentle soup that’s perfect for warming up the stomach. It even had chicken meatballs. *Spaghetti with Parma Prosciutto, Soft-Boiled Egg, and Garlic Sauce This is the classic Peperoncino. The saltiness of the prosciutto and the creaminess of the soft-boiled egg create a well-balanced pasta dish. The garlic flavor has been toned down compared to before, so garlic lovers might find it a bit lacking. However, it’s truly exquisite as a pasta. Mixing in the soft-boiled egg towards the end can add an interesting twist. *House-made Cream Puffs For dessert, I had cream puffs, and of course, they were homemade. *Iced Peach Tea The tea is the classic peach flavor that has been a staple from the past. The pasta was so delicious that I ended up coming back frequently!

Before I started my food journey, I had been enjoying Chef Kudo's pasta, which he made weekly since his Alpinno days. The first time I tasted it, I was so impressed by its deliciousness that I couldn't help but laugh. This pasta has become my benchmark for all pastas. My recommended dishes include the summer grilled corn pasta, the autumn sanma (mackerel) pasta, and the lunch version of Aglio e Olio (the dinner version is different). And this time, I had it for lunch. *Your choice of pasta set Homemade dressing salad Autumn vegetable minestrone Aglio e Olio Vanilla pudding Iced peach tea The homemade salad dressing is not too sour; it’s creamy and perfectly suited to my taste. The minestrone features a gentle flavor that warms up the stomach (the soup and appetizers may change seasonally). The pasta was cooked to perfect al dente, allowing the flavors to permeate the noodles wonderfully, especially when mixed with chopped garlic—it was simply the best! This is a must-try for garlic and pasta lovers alike. For the dinner version of Aglio e Olio, it usually includes sliced garlic, but I definitely prefer the chopped garlic version! Next time, I will share my dinner experience!