bis LA BETTOLA(ビス・ラ・ベットラ)

Grilled pork with salad.
新鮮なうにのスパゲッティ。 かにのリングイネ。
Spaghetti with sea urchin. Linguine with crab.
Cheese tart.

La Bettola is a very popular and high-profile Italian restaurant. The original shop is La Bettola da Ochiai where the main chef Ochiai is based in. He goes on TV a lot – gourmet shows, CM etc. Booking is almost impossible – apparently 2 months wait is the norm. This sister restaurant I went to is only a few minutes walk from the original shop and is easier to book because they only take bookings one week in advance. Still we were only allowed to stay for two hours before giving up our seats to the next round of customers.

Dinner course is 3360yen, where you can choose 3 plates from an extensive menu of appetizers and pastas. There is no “main dish” in the menu, but the pork I picked, which is supposed to be an “appetizer” and came first, was so huge that it was practically a main dish. The uni pasta is the chef’s specialty(available also in original restaurant) and it is to die for! I mopped every bit of the sweet and creamy uni sauce with bread. A must order! Dessert and coffee are not included in the course but they are inexpensive. The cheese cake I had was not too sweet and very good.

There are a few restaurants bearing the same name La Bettola. Make sure you only go to the original shop La Bettola da Ochi or bis LA BETTOLA. The other two branches (LA BETTOLA per tutti Nihonbashi and LA BETTOLA per tutti Nishi-Shinjuku) are not directly related to the original shop and definitely not as good.

Menu(J): 1, 2, 3, 4.

Add: 1-27-8 Ginza, Chuo-ku
Tel: 03-3567-5657

bis LA BETTOLA (ビス・ラ・ベットラ)

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From the 2100yen lunch course. Roasted pork.
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2色のパスタ盛り合わせ: うにスパゲッティ と ポルチーニ茸ソースのリゾート。
プチデザート: ガトーショコラ。コーヒーがついて、2100円。
Sea urchin spaghetti and Risotto with Porcini sauce. Gateau chocolate.

What happened is, I couldn’t stop thinking about that sea urchin pasta I had in La Bettola, but the restaurant is just too crowded, so as an alternative I went to the branch restaurant where the apprentice of Ochiai is the chef. I went at 1pm and I still had to wait til 2pm before there was any vacancy available….crazy. But the food was just as good as the original and the environment was actually better. There was no meat dishes in the menu though – maybe we were too late?