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5000yen dinner. Everything is included in the course for one person.
Maguro(tuna)’s chin meat Tartare, with grilled aubergine and endive.
Hirasuzuki(a kind of seabass) carpaccio, maitake mushroom saute, rucola salad, very sweet tomato sauce, and pistachio sprinkled on top.
Both are absolutely divine!! I never had Hirasuzuki before, it is so nice. Very generous portion of my autumn favourite maitake. A good start and it only gets better.
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Steamed octopus with potato. I am actually not a big fan of octopus but this is so soft so delicious. Even the simple potato tastes amazing.
Two kinds of bread – sesame and cheese. Both so good that even though we knew we should control as we were only on our third course, we couldn’t resist finishing them all and asking for more.
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Fish base soup with turnip purée, saffron, Chitarra(pasta), topped with maguro karasumi. Wow amazing depth of taste just as the many ingredients have promised. The karasumi is salty to eat alone but very nice with the soup.
Homemade fettuccine with baby lamb, porcini mushroom and truffle oil. The fettuccine is not overcooked like in so many Italian restaurants(even the expensive ones). The ragu sauce with such generous amount of porcini and lamb would never go wrong, especially the truffle oil gives off an appetizing fragrance that you simply forget you already had 4 plates of food.
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鹿肉のオーソブッコ: 鹿のスネ肉の赤ワイン煮。焼き栗のペーストと砂糖漬けの洋梨添え。
Vension knuckle simmered in red wine, with grilled chestnut paste and glaced pear and a slice of truffle on top. The tender meat just slid off the bone. So yummy. The sauce, the chestnut, the pear are all sweet.
Simple spaghetti with tomato sauce. In case you are still hungry, you can ask for any grams you want. The standard is 60g, I was greedy and had 80g. ^^;; The tomato sauce is thick but just so good that I finished every drop.

Dessert and coffee are not included in the dinner course, and we were just too full to even ask for the dessert menu. The course itself is 5000yen, I ordered a glass of champagne and a glass of BIO white wine that the staff recommended, plus a coffee at the end, the bill came up to 9000yen. For the amount and the quality of the food, a great deal I think. Though my friend, who likes mild taste and can’t quite take rich food, said this place is a bit too salty for her.

This restaurant is on the second floor of a shabby building with a sign almost impossible to spot. We simply walked straight past it the first time. Very small place and crowded with customers even on a rainy weekday evening. We booked 2 weeks before but all tables were full and only the counter seats were available.

Very very friendly people working here. All guys. The chef who came out and explained the dishes to us, was so sweet and looked like he was in his twenties that I didn’t realise he was the chef himself at first and thought he was just a waiter. ^^;;

4 thoughts on “RISTORANTE SICILIANO MASSHU GINZA(リストランテ シチリアーノ マッシュー銀座)

  1. I’ve heard of carpaccio, like Italian sushi…that looked absolutely delicious! The fish soup sound so complex with these seafood ingredients…*Q* The venison…my goodness the ingredients sound so tasty: chestnut, pear and truffle. Strange that the course is finished with such a simple pasta (or is that for ‘stomach filling’? ^^;;)

  2. Seems like it is getting popular for Italian restaurants to have a simple pasta at the end of the course, in case people are still not enough. You know how Japanese portion is so small and it is not that crazy that after a full course you are only half full. Especially “Tokyo Italian” which is very female-oriented and the portion is micro size. Even this pasta is simple, it is very delicious!

  3. どのお料理もとっても美味しそう

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