ポカポカ@恵比寿 : OSTERIA BAR Via PocaPoca

The Shamoji Squad has its unknown struggles. When I googled "Shamoji Squad," I realized that we often compete with other home cooks from all over the country who have formed their own Shamoji Squads, leaving me feeling a mix of frustration and helplessness at the search results. But when we find ourselves at the top of the list, it’s time to celebrate! It’s a rollercoaster of emotions that I can't help but relate to our purpose of carrying the shamoji.

Now, let me explain my point. Here in Ebisu, the area near the east exit of Ebisu Station, particularly the narrow road beside Mizuho Bank, is undoubtedly a fiercely competitive spot known for its amazing restaurants. This charming street features a delightful mix of old and new establishments. Reflecting on the struggles of "osteria bar via pokapoka," which is located here, I couldn’t help but share the challenges of the Shamoji Squad; we're kindred spirits, after all.

Located somewhat off the beaten path, this restaurant has a cozy, hidden vibe that makes it all the more inviting. I’ve been meaning to visit for quite a while, and I often think back to when the president of my former company told me, "Being late is something even a monkey can do!"

That aside, let's go inside!

The interior has orange walls with a vertically elongated space. It’s snug, with around 18 seats. Upon sitting down, I noticed a tablecloth featuring maps of Friuli Venezia Giulia and Emilia-Romagna, showcasing local specialties. Quite stylish!

We started with a toast over sparkling wine. What are we celebrating? Of course, your shamoji! It doesn’t make much sense, but let’s not overthink it.

For appetizers, I had my sights set on the prosciutto platter, along with a recommended salad and pickles. I also ordered Torcinbrad, a dish featuring polenta topped with cheese. The Shamoji Squad has an unwavering fondness for polenta ever since we fell under its spell in southern France. We simply cannot resist it.

The pickles, made with bright red vegetables, have a strong tanginess and a mellow flavor that I really enjoy.

The prosciutto platter arrived, and I’ve always felt that few ingredients pair as well with a platter as prosciutto does. There’s an air of suspense as to which is more fitting: whether the shamoji suits the Shamoji Squad better or this platter suits the prosciutto. The presentation and portion size were impressive. The white prosciutto, known as lardo, is pork back fat cured into prosciutto.

Ah… the prosciutto is simply delicious. With just prosciutto and wine, I could be trapped in an endless loop of happiness!

Ah!

This pork back fat prosciutto is amazing! While it can be heavy on its own, the strong saltiness balances it perfectly, making it an excellent accompaniment. I feel like pairing it with a robust red wine.

Next up is the Torcinbrad. Polenta and cheese is a combination akin to pairing steak with foie gras—an unbeatable match. This dish hits the right spot! It pairs excellently with wine! It’s not just a matter of mere pairing; it feels like a boisterous scene in a local eatery where a grumpy widow, having just lost her husband, receives a love confession from a regular patron, blushing while everyone cheers—does that make sense?

In any case, all these dishes made it impossible for the Shamoji Squad to turn back now! We charge forward, just like a tank!

Now, onto the pasta! Tagliatelle with black cabbage and Bolognese. A dish that combines two of our favorite elements.

Black cabbage? Could this be that magical technique passed down from the dark side?

"It's a local ingredient from Northern Italy," came the light-hearted explanation. Well, I see.

Indeed, the black cabbage is delicious. It’s not really black. The tagliatelle and Bolognese form a delightful and cohesive flavor. It’s definitely leaning towards spring!

Here’s an unexpected treat: we proceed to the secondo piatto. A grilled suckling pig roast! This little piggy, having run freely in nature, is delicious and wonderfully compact.

Now, let’s wrap things up.

I can’t help but feel that I wanted to try more dishes. I wish I could sample the sausages, tripe, and grilled octopus too! The flavors are certainly outstanding, and there's a special allure to Northern Italian cuisine that leaves me craving more. As for ensuring Venice doesn’t flood, I guess I’ll just bring shamoji to use as a foundation to walk on!

The service was wonderful. The barista, Mr. Wakio, managed the floor with grace and attentiveness, creating a friendly atmosphere in the elongated space with quick movements. It was almost like a beautiful dance. While I wish I could have enjoyed his cappuccino skills, I was too satisfied to place an order. I’ll definitely remember to try it next time…

The name "PocaPoca" had me wondering what exactly it refers to. I thought I might need a helmet for protection from any confusion, but the ambiance, deliciousness, and service here truly provide a warm experience. By the time you leave, you’ll feel as though you’ve indulged in a three-hour hot stone bath!

I can sense that if this becomes our regular spot, they’ll offer a variety of dishes and services. A definitely revisit is in store—though it’s a secret, I likely have already decided to return shortly!

It was a great meal!