Name: まつばら
Address: 神明町2-3, 盛岡市, 岩手県, 0200884, JP
Telephone: 019-613-5861
Price range: ￥6,000～￥7,999
Rating: 3.33

食べログにはお得なクーポンが盛りだくさん！

盛岡 × イタリアン でクーポンのあるお店を探す

この口コミは、©Loroさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

©LoroTabelog Reviewer Award受賞者口コミ3,471件フォロワー5,877人

4.1

￥8,000～￥9,9991人

料理・味4.0
サービス4.2
雰囲気4.0
CP4.2
酒・ドリンク4.0

4.0

￥4,000～￥4,9991人

料理・味4.0
サービス4.0
雰囲気4.0
CP4.0
酒・ドリンク4.0

2023/11訪問11回目

4.0

料理・味4.0
サービス4.0
雰囲気4.0
CP4.0
酒・ドリンク4.0

￥4,000～￥4,9991人

ピエモンテの風を感じる…Cucina Italiana『まつばら』

イタリアで12年間余の研鑽を積まれミシュラン⭐️の『All'Enoteca』さんにてスーシェフを務められていたという輝かしい実績を持たれる松原裕樹シェフが腕を揮われるCucina Italiana『まつばら』さんへ今回はランチをいただくべく再訪させていただきました｡席は厨房直結のいつものChef's Counter席に取らせていただきアペリティフはノンアルでSurgivaにて料理は『鯵(ｱｼﾞ)』のマリナータ､『鮃(ﾋﾗﾒ)』と紅芯大根(ｺｳｼﾝﾀﾞｲｺﾝ)のマリネの蜜柑(ﾐｶﾝ)乗せ､『鰯(ｲﾜｼ)』のカルピオーネ ≒ ヴェネツィア風のサルデ･イン･サオール(Sarde in saor)にナポリ風の『蛸(ﾀｺ)の』溺れ煮のポルポアッフォガート(Polpo Affogato)の四種の魚料理とフリッタータ(Frittata)､『清流鶏(ｾｲﾘｭｳﾄﾘ)』のインヴォルティーニ(Involtini)､『短角牛(ﾀﾝｶｸｷﾞｭｳ)』のポルペッティーナ(Polpettina)に自家製の加熱ハムプロシュット(prosciutto)の三種の肉料理が盛り込まれた眼にも美しいアンティパストミスト｡プリモ･ピアットには駿河湾産の『桜海老(ｻｸﾗｴﾋﾞ)』とブロッコリーと『椎茸(ｼｲﾀｹ)』のタリアテッレ､セコンド･ピアットには皮目だけをしっかり焼かれた『鱸(ｽｽﾞｷ)』のインパデッラ(In padella)｡ドルチェはトルタ･アル･チョコラートとマルメロのソースがかけられたピッコリーナヨーグルトにエスプレッソにてひととおり｡賑わう店内の中で料理からサーヴィスまで全てひとりでやられている松原店主｡當日は予約の無いフリーのお客様さんが三組ほど席が無く帰られてました｡年内は『無休』で突っ走られるという松原さん今月も寄せさせていただきたいと思います｡

2

アンティパストミスト

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1

アンティパストミスト

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2

桜海老とブロッコリーと椎茸のタリアテッレ

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1

鱸のインパデッラ

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0

鮃と紅芯大根のマリネの蜜柑乗せ

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0

鰯のカルピオーネ

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0

ポルポアッフォガート

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0

鯵のマリナータ

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0

フリッタータ

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0

鶏のインヴォルティーニ

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0

短角牛のポルペッティーナ

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0

プロシュット･ディ･プラガ

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0

アンティパストミスト

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0

タリアテッレ

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0

鱸のインパデッラ

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0

フォカッチャとスケッチャータ

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0

トルタ･アル･チョコラートとマルメロのソースがかけられたピッコリーナヨーグルト

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0

エスプレッソ

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0

トルタ･アル･チョコラートとマルメロのソースがかけられたピッコリーナヨーグルト

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0

アンティパストミスト

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0

桜海老とブロッコリーと椎茸のタリアテッレ

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0

鱸のインパデッラ

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トルタ･アル･チョコラートとマルメロのソースがかけられたピッコリーナヨーグルト

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0

エスプレッソ

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桜海老とブロッコリーと椎茸のタリアテッレ

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0

フォカッチャとスケッチャータ

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0

Surgiva

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0

アンティパストミスト

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0

桜海老とブロッコリーと椎茸のタリアテッレ

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0

Surgiva

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0

鱸のインパデッラ

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0

トルタ･アル･チョコラートとマルメロのソースがかけられたピッコリーナヨーグルト

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0

エスプレッソ

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0

Cucina Italiana まつばら

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1

Cucina Italiana まつばら

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2023/10訪問10回目

4.1

料理・味4.0
サービス4.2
雰囲気4.0
CP4.2
酒・ドリンク4.0

￥8,000～￥9,9991人

ピエモンテで12年研鑽を積まれた松原シェフ…イタリア料理『まつばら』

10月25日は『世界パスタデー』ということで夜に向かった先はイタリアで12年間余の研鑽を積まれミシュラン⭐️(ﾋﾄﾂﾎﾞｼ)の『All'Enoteca』さんにてスーシェフを務められていた実績を持たれる松原裕樹シェフが腕を揮われるCucina Italiana『まつばら』さんです｡席は厨房直結のChef's Counter席に取らせていただきアペリティ―ヴォにはRuggeri Prosecco Argeoで渇いた喉を潤しました｡勿論､事前予約をしての再訪です｡當日のアンティパストには燻製香を付けられた鯖(ｻﾊﾞ)のアッフミカートからはじまり本鮪(ﾎﾝﾏｸﾞﾛ)のタルタルにリコッタチーズ､スペインのエッセンスを感じさせる椎茸(ｼｲﾀｹ)に国内で約四割が岩手県で飼養されているという短角牛(ﾀﾝｶｸｷﾞｭｳ)のミンチを詰め脂網(ｱﾌﾞﾗｱﾐ)を纏わせたポルぺッティの全三皿､プリモ･ピアットは多皿構成で前半にはトルテリーニにイカ墨を甲烏賊(ｺｳｲｶ)を合わせポモドーロで味わう一品｡後半にはタリアテッレに今まで経験した程に香りの強い香茸(ｺｳﾀｹ)とクリームのパスタに悶絶｡そしてセコンドピアットの魚料理のペッシェには三陸産の肉厚の鮃(ﾋﾗﾒ)のサルターレ､肉料理のカルネには鹿児島産の黒牛(ｸﾛｳｼ)を煮込んだスペッツァティーノ・ディ・マーンゾ､ドルチェにはトルタ･ディ･チョコラータとヨーグルト･フラゴーラ､カッフェにはエスプレッソのドッピオをいただき〆た昨夜の軌跡｡久しぶり再開した松原シェフ､うれしい話も耳にし来月中旬から時々寄せていただくこととなることでしょう｡無理なリクエストに対応してくれ尚且つワインをたっぷり注いでくれて有難う何か一品撮り忘れあり

2

鯖のアッフミカート

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1

鯖のアッフミカート

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2

本鮪のタルタルにリコッタチーズ

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2

本鮪のタルタルにリコッタチーズ

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1

椎茸に短角牛のミンチを詰めたポルぺッティ

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1

椎茸に短角牛のミンチを詰めたポルぺッティ

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1

椎茸に短角牛のミンチを詰めたポルぺッティ

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1

イカ墨の甲烏賊とポモドーロで味わうトルテリー二

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1

イカ墨の甲烏賊とポモドーロで味わうトルテリー二

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1

香茸とクリームのタリアテッレ

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1

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1

鮃のサルターレ

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1

フォカッチャとスケッチャータ

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1

黒牛のスペッツァティーノ･ディ･マーンゾ

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1

トルタ･ディ･チョコラータとヨーグルト･フラゴーラ

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1

エスプレッソドッピオ

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0

トルタ･ディ･チョコラータとヨーグルト･フラゴーラ

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0

鯖のアッフミカート

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0

本鮪のタルタルにリコッタチーズ

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0

椎茸に短角牛のミンチを詰めたポルぺッティ

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0

イカ墨の甲烏賊とポモドーロで味わうトルテリー二

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0

香茸とクリームのタリアテッレ

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0

黒牛のスペッツァティーノ･ディ･マーンゾ

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トルタ･ディ･チョコラータとヨーグルト･フラゴーラ

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エスプレッソドッピオ

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0

鯖のアッフミカート

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Ruggeri Prosecco Argeo

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鯖のアッフミカート

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0

Ruggeri Prosecco Argeo

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0

鯖のアッフミカート

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0

Verso Bianco Scric Verso

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Verso Bianco Scric Verso

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0

本鮪のタルタルにリコッタチーズ

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0

Verso Bianco Scric Verso

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0

本鮪のタルタルにリコッタチーズ

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0

Schreckbichl Colterenzio Pinot Nero

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0

椎茸に短角牛のミンチを詰めたポルぺッティ

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0

Schreckbichl Colterenzio Pinot Nero

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1

椎茸に短角牛のミンチを詰めたポルぺッティ

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0

I Pentri Montacero Aglianico

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0

イカ墨の甲烏賊とポモドーロで味わうトルテリー二

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I Pentri Montacero Aglianico

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イカ墨の甲烏賊とポモドーロで味わうトルテリー二

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0

香茸とクリームのタリアテッレ

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香茸とクリームのタリアテッレ

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香茸とクリームのタリアテッレ

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1

香茸とクリームのタリアテッレ

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鮃のサルターレ

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1

フォカッチャとスケッチャータ

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鮃のサルターレ

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0

黒牛のスペッツァティーノ･ディ･マーンゾ

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0

Caiaffa Vibrans

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黒牛のスペッツァティーノ･ディ･マーンゾ

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Caiaffa Vibrans

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黒牛のスペッツァティーノ･ディ･マーンゾ

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フォカッチャとスケッチャータ

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黒牛のスペッツァティーノ･ディ･マーンゾ

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トルタ･ディ･チョコラータとヨーグルト･フラゴーラ

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エスプレッソドッピオ

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1

イタリア料理まつばら

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1

イタリア料理まつばら外観

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2020/04訪問9回目

4.2

料理・味4.2
サービス4.5
雰囲気4.0
CP4.2
酒・ドリンク4.0

￥8,000～￥9,9991人

All'Enoteca仕込みの本場の味が愉しめる…『まつばら』

新型コロナウィルスCOVID-19の感染拡大でほぼ日本全国が緊急事態宣言下となった日本列島｡テレビ､ラヂオでは頻りに換気の悪い『密閉』空間､人が多数が集まる『密集』場所､間近で会話をする『密接』場面の『3密』を避けるように注意喚起が唱えられ､大切な命を守る為に『Stay Home』と日々連呼されるようになりました｡幸いにして岩手県は全国で唯一､感染者ゼロを現在も維持しているものの盛岡もこの頃から営業を自粛をされる店が徐々に増えて行ったように思います｡平日のランチでさえ､そこそこ美味しいものを求めますと足を運ぶ選択肢は或る程度､限られている盛岡｡況してや緊急事態宣言下となり日中よりリスク度が高くなると言われる夜となりますと更に､その選択肢は狭まってしまいます｡そんな時は無理に外で食事をせず本来は自粛して部屋にじっと籠城しているのが正解なのかもしれません｡然し乍ら､この厳しい環境下の中でも営業されている店を微力ながら何とか応援したいとの思いから或る程度の人との接触のリスクを覚悟の上､単独行動で夜の街へ出かけました｡向かった先はイタリアで12年間余の研鑽を積まれミシュラン⭐️(ﾋﾄﾂﾎﾞｼ)の『All'Enoteca』さんにてスーシェフを務められていた実績を持たれる松原裕樹シェフが腕を揮われるCucina Italiana『まつばら』さんです｡席は店内改装後に新たに設えられた厨房直結の半個室仕様のChef's Counter席に取らせていただきました｡営業自粛等でテイクアウトを主体とされた営業スタイルに舵を切られる店も多い中､店内で温かい料理は温かい内に冷たい料理は冷たい内に温度感を感じる料理をいただける幸せ｡Aperitivo(ｱﾍﾟﾘﾃｨｰｳﾞｫ)には『Ruggeri Argeo Prosecco Brut』､料理は北イタリアの郷土料理『公魚(ﾜｶｻｷﾞ)のCarpione(ｶﾙﾋﾟｵｰﾈ)』のStuzzichino(ｽﾄｳｯﾂｨｷｰﾉ)からスタート｡所謂､南蛮漬けの程良い酸味が胃袋と食欲中枢を刺激してくれました｡Antioasto(ｱﾝﾃｨﾊﾟｽﾄ)は多皿構成で前半には薫香豊かな『鰤(ﾌﾞﾘ)のFumo(ﾌｰﾓ)』のTartare(ﾀﾙﾀﾙ)にリコッタチーズに菜花(ﾅﾊﾞﾅ)､針独活(ﾊﾘｳﾄﾞ)に自家製のオレンジママレードで味わう視覚と鼻腔と五感を楽しませてくれるAntipasto Freddo(ｱﾝﾃｨﾊﾟｽﾄﾌﾚｯﾄﾞ)｡後半には『山形短角牛(ﾔﾏｶﾞﾀﾀﾝｶｸｷﾞｭｳ)』で作られた『ポルペッタ』を『自然薯(ｼﾞﾈﾝｼﾞｮ)』と今が旬の『Ciporotti (ﾁﾎﾟﾛｯﾃｨ)』＝『葉玉ねぎ』のピュレとともに味わうAntioasto Caldo(ｱﾝﾃｨﾊﾟｽﾄｶﾙﾄﾞ)と繋がれました｡Primo Piatto(ﾌﾟﾘﾓﾋﾟｱｯﾄ)も多皿構成で前半には滋味溢れる『牡蠣(ｶｷ)』のRagu(ﾗｸﾞｰ)で味わう『牡蠣のﾗｸﾞｰのRisoSaluto(ﾘｿﾞｻﾙﾄ)』＝焼リゾット､後半には『山形短角牛(ﾔﾏｶﾞﾀﾀﾝｶｸｷﾞｭｳ)』のRagu(ﾗｸﾞｰ)のTajarin(ﾀﾔﾘﾝ)､Ragù alla bolognese(ﾗｸﾞｰｱｯﾗﾎﾞﾛﾈｰｾﾞ)､Secondo Piatto(ｾｺﾝﾄﾞﾋﾟｱｯﾄ)の魚料理のPesce(ﾍﾟｯｼｪ)には『鮃(ﾋﾗﾒ)』のSaltato(ｻﾙﾀｰﾄ)､肉料理のCarnet(ｶﾙﾈ)には『山形短角牛(ﾔﾏｶﾞﾀﾀﾝｶｸｷﾞｭｳ)』のスネ肉のBrasato(ﾌﾞﾗｻﾞｰﾄ)､そしてDolce(ﾄﾞﾙﾁｪ)には『Torta di cioccolato(ﾄﾙﾀ･ﾃﾞｨ･ﾁｮｺﾗｰﾀ)』と『Yogurt Flagola(ﾖｰｸﾞﾙﾄ･ﾌﾗｺﾞｰﾗ)』､Caffèには『Espresso(ｴｽﾌﾟﾚｯｿ)』､Digestivo(ﾃﾞｨｼﾞｪｽﾃｨｰﾎﾞ)に『Grappa Giulia Berta Invecchiata』で締めた夜｡StayHomeで何日か部屋に閉じこもり会話のキャッチボールに飢えていた自分を救ってくれた松原シェフ｡テイクアウトも時には良いけれどレストランの醍醐味は温かい料理は温かいうちに冷たい料理は冷たいうちにいただくのがやはりベスト｡ピエモンテ仕込みの本場のイタリア料理とワインで美味しく楽しい口福な時間を楽しませていただき感謝です｡

3

山形短角牛ｽﾈ肉のBrasato

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3

鮃のSaltato

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3

山形短角牛のPolpetta

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3

鰤のFumoのTartare

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2

ﾜｶｻｷﾞのCarpione

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2

鰤のFumoのTartare

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2

鰤のFumoのTartare

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2

山形短角牛のPolpetta

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2

山形短角牛のPolpetta

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2

牡蠣のRaguのRisoSaluto

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2

山形短角牛のRagu Tajarin

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2

鮃のSaltato

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2

山形短角牛ｽﾈ肉のBrasato

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2

Schiacciata､Focaccia

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1

ﾜｶｻｷﾞのCarpione

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1

鰤のFumoのTartare

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1

山形短角牛のPolpetta

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1

牡蠣のRaguのRisoSaluto

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1

山形短角牛のRagu Tajarin

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1

山形短角牛のRagu Tajarin

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1

鮃のSaltato

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1

山形短角牛ｽﾈ肉のBrasato

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1

Espresso

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2

Ruggeri Argeo Prosecco Brut

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1

ﾜｶｻｷﾞのCarpione

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1

Ruggeri Argeo Prosecco Brut

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2

Cave des Onze Communes Vallée d'Aoste Müller Thurgau

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1

鰤のFumoのTartare

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1

Cave des Onze Communes Vallée d'Aoste Müller Thurgau

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2

Cascina Gramolere Dolcetto d'Alba

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1

山形短角牛のPolpetta

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1

Cascina Gramolere Dolcetto d'Alba

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1

牡蠣のRaguのRisoSaluto

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1

La Cappuccina Soave

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1

牡蠣のRaguのRisoSaluto

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1

La Cappuccina Soave

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1

Lagrein Colterenzio

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1

山形短角牛のRagu Tajarin

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1

Lagrein Colterenzio

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1

鮃のSaltato

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1

Malvirà Langhe Rosso

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鮃のSaltato

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1

Malvirà Langhe Rosso

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1

山形短角牛ｽﾈ肉のBrasato

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1

Poggiotondo Chianti Superiore

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1

山形短角牛ｽﾈ肉のBrasato

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1

Poggiotondo Chianti Superiore

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1

Torta di cioccolato,Yogurt Flagola

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2

Yogurt Flagola,Torta di cioccolato

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Espresso

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1

Grappa Giulia Berta Invecchiata

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Grappa Giulia Berta Invecchiata

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2

Grappa Giulia Berta Invecchiata

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2

ｲﾀﾘｱ料理まつばら

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2

ｲﾀﾘｱ料理まつばら

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2019/08訪問8回目

4.2

料理・味4.0
サービス4.5
雰囲気4.0
CP4.2
酒・ドリンク4.0

￥6,000～￥7,9991人

Menu alla carta 営業がスタート…Cucina Italiana『まつばら』

イタリアでの修行期間が12年間余ありミシュラン⭐️(ﾋﾄﾂﾎﾞｼ)の『All'Enoteca』さんにてスーシェフを務められていた実績を持たれる松原裕樹シェフが腕を揮われるCucina Italiana『まつばら』さんへ再訪させていただきました｡店内改装を終えられテーブル席でのコース料理に加え新たに設けられた半個室仕様のシェフズカウンター席での『Menu alla carta(ｱﾗｶﾙﾄﾒﾆｭｰ)』営業をはじめられた松原シェフ｡全5席のカウンター席はシェフとの距離感がグッと縮まり物凄く良い雰囲気｡アペリティーヴォには『ARGEO PROSECCO RUGGERI』を料理はカウンター限定の『Menu alla carta(ｱﾗｶﾙﾄﾒﾆｭｰ)』の中から蛸の旨味と柔らかさの中にも絶妙な咀嚼感を残された目にも鮮やかな『蛸(ﾀｺ)のマリネと夏野菜のグリッリア』からスタート｡長崎県産の脂ののった鮮度抜群の『伊佐木(ｲｻｷ)』を使った『イサキのタルタルと焼きナス』には自家製のサンドライトマトが添えられj松原シェフが12年間過ごされたイタリアピエモンテ州の緑のソース『Salsa verde(ｻﾙｻｳﾞｪﾙﾃﾞ)』で味わいます｡焼き茄子の芳ばしさが日本人のDNAを呼び覚まします｡そして『Trippa(ﾄﾘｯﾊﾟ)』､『 Cetriolo(ｷｭｳﾘ)』､『 Lenticchie(ﾚﾝｽﾞﾏﾒ)』の『Insarata(ｲﾝｻﾗｰﾀ)』のアンティパスト3品を味わいプリモメニューの中から北イタリア Trentino Alto Adige産の『Speck』をたっぷりと使われた『夏野菜とスペックのタリアテッレ』を〆パスタとしていただきました｡燻製香の薫るスペックが食欲中枢を刺激する､おかわりしたい欲求に駆られたパスタを平らげ『grappa』､そして『エスプレッソ』をいただきひと通りです｡アラカルトメニューは寄せていただいた時点では未だアンティパストとプリモの皿だけでのテスト営業でしたが現在ではセコンドの皿も数品加えられておりますので色々な味が楽しめてコース料理とはまた違った愉しみ方が出来という魅力が増えました｡テーブル席は満席でしたがシェフズカウンター席は自分がひとり占め｡松原シェフとの会話のキャッチボールにも花が咲き美味しく楽しいひと時を過ごさせていただきました｡

3

蛸のﾏﾘﾈと夏野菜のｸﾞﾘｯﾘｱ

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3

ｲｻｷのﾀﾙﾀﾙと焼茄子 Salsa verde

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3

Trippa,Cetriolo,LenticchieのInsarata

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3

Trippa,Cetriolo,LenticchieのInsarata

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2

夏野菜とSpeckのTaliatelle

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2

夏野菜とSpeckのTaliatelle

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2

Espresso

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3

ARGEO PROSECCO RUGGERI

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2

蛸のﾏﾘﾈと夏野菜のｸﾞﾘｯﾘｱ

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2

ARGEO PROSECCO RUGGERI

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2

蛸のﾏﾘﾈと夏野菜のｸﾞﾘｯﾘｱ

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2

ｲｻｷのﾀﾙﾀﾙと焼茄子 Salsa verde

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3

Cave des Onze Communes Vallée d'Aoste Müller

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2

ｲｻｷのﾀﾙﾀﾙと焼茄子 Salsa verde

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2

Cave des Onze Communes Vallée d'Aoste Müller

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2

ｲｻｷのﾀﾙﾀﾙと焼茄子 Salsa verde

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1

Trippa,Cetriolo,LenticchieのInsarata

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2

Gavi Del Comune Di Gavi Villa Sparina

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1

Trippa,Cetriolo,LenticchieのInsarata

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2

Gavi Del Comune Di Gavi Villa Sparina

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1

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2

PODERI CELLARIO Liè Dogliani 2017

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1

Trippa,Cetriolo,LenticchieのInsarata

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1

PODERI CELLARIO Liè Dogliani 2017

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1

夏野菜とSpeckのTaliatelle

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2

ﾌｫｶｯﾁｬとｽｹｯﾁｬｰﾀ

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2

夏野菜とSpeckのTaliatelle

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1

夏野菜とSpeckのTaliatelle

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1

ﾌｫｶｯﾁｬとｽｹｯﾁｬｰﾀ

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2

夏野菜とSpeckのTaliatelle

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1

GRAPPA SARPA ORO DI POLI

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Espresso

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1

GRAPPA SARPA ORO DI POLI

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Espresso

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1

GRAPPAと松原ｼｪﾌ(掲載了承済)

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1

ｶｳﾝﾀｰ限定のMenu alla carta

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2

新設のｶｳﾝﾀｰ席は全5席

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2

Cucina Italiana まつばら外観

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2

Cucina Italiana まつばら

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2019/02訪問7回目

4.2

料理・味4.0
サービス4.5
雰囲気4.0
CP4.2
酒・ドリンク4.0

￥8,000～￥9,9991人

Cena del 23 febbraio 2019…Cucina Italiana『まつばら』

イタリアでの修行期間が12年間余ありミシュラン⭐️ひとつ星の『All'Enoteca』さんにてスーシェフを務められていた実績を持たれる松原裕樹シェフが腕を揮われるCucina Italiana『まつばら』さん｡最近は御無沙汰気味でしたが久しぶりにレヴューの更新をさせていただきます｡今回のレイティングは土曜日のCorso(ﾃﾞｨﾅｰ)での利用した時のレイティングです｡アペリティーヴォには『Nino Franco』､『ADAMI』とともに3大プロセッコの1つと称されるフルーティで程良い甘みの『RUGGERI』の PROSECCO ARGEO､デフォルトで『Focaccia(ﾌｫｶｯﾁｬ)』とパリパリとした食感の『Schiacciata(ｽｹｯﾁｬｰﾀ)』のStuzzichino(ｽﾄｩｯﾂｨｷｰﾉ)が供され料理は『merluzzo(ﾀﾗ)』と『sperlano(ﾜｶｻｷﾞ)』と『kumquat(ｷﾝｶﾝ)』を使ったカルピオーネのAntipasto Freddo(冷前菜)の皿からスタート｡そしてAntipasto Caldo(温前菜)には『mozzarella(ﾓｯﾂｧﾚｯﾗ)』の上に柔らかく茹でられ1㌢程の細切りにされた『Trippa(ﾄﾘｯﾊﾟ)』が載せられ更にダイス状にカットされ､しんなりとなるまで良く炒められた『cipolla rossa(ﾑﾗｻｷﾀﾏﾈｷﾞ)』の皿と続きました｡Primo Piatto(ﾌﾟﾘﾓ･ﾋﾟｱｯﾄ)は多皿構成で前半には北イタリアの伝統の詰め物パスタの『tortelli(ﾄﾙﾃｯﾘ)』｡ripienoは『Fontina(ﾌｫﾝﾃｨｰﾅﾁｰｽﾞ)』で『patate viola(ﾑﾗｻｷｲﾓ)』のペーストとともに味わい後半にはピエモンテの代表的な手打ちパスタの『Tajarin(ﾀﾔﾘﾝ)』は『Cinghiale(ｲﾉｼｼ)』のラグーとともに味わい｡そしてSecondo Piatto(ｾｺﾝﾄﾞ･ﾋﾟｱｯﾄ)も多皿構成で前半にはPesce(ﾍﾟｯｼｪ)≒魚料理には『Rombo(ﾋﾗﾒ)』のsaltato(ｻﾙﾀｰﾄ)､後半にはCalne(ｶﾙﾈ)≒肉料理には『Porco(ﾎﾟｰｸ)』のarrosto(ｱｯﾛｰｽﾄ)そしてDolce(ﾄﾞﾙﾁｪ)には不変的な一品『yogurt(ﾖｰｸﾞﾙﾄ)』に『 fragola(ｲﾁｺﾞ)』のソースに『Crostata di pere(ﾖｳﾅｼﾉﾀﾙﾄ)』に『Espresso(ｴｽﾌﾟﾚｯｿ)』のダブルをいただいき松原シェフのCorso Degstazioneの料理はひと通りです｡

4

杜仲豚のアッロースト

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4

鮃のサルタート

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4

鮃のサルタート

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4

タヤリン猪肉のラグー

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2

トルテッリ

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2

ﾄﾘｯﾊﾟとﾓｯﾂｧﾚﾗﾁｰｽﾞ

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2

鱈と公魚のｶﾙﾋﾟｵｰﾈ

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1

鱈と公魚のｶﾙﾋﾟｵｰﾈ

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1

ﾄﾘｯﾊﾟとﾓｯﾂｧﾚﾗﾁｰｽﾞ

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1

トルテッリ

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1

タヤリン猪肉のラグー

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1

鮃のサルタート

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1

杜仲豚のアッロースト

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1

RUGGERI PROSECCO ARGEO

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1

鱈と公魚のｶﾙﾋﾟｵｰﾈ

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1

RUGGERI PROSECCO ARGEO

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1

La CAPPUCCINA SOAVE

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1

ﾄﾘｯﾊﾟとﾓｯﾂｧﾚﾗﾁｰｽﾞ

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1

La CAPPUCCINA SOAVE

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1

ROERO ARNEIS Anterisio 2017

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1

トルテッリ

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1

ROERO ARNEIS Anterisio 2017

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1

PODERI CELLARIO LIE DOGLIANI

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1

タヤリン猪肉のラグー

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1

PODERI CELLARIO LIE DOGLIANI

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1

NEBBIOLO CASCINA CHICCO

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1

鮃のサルタート

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1

NEBBIOLO CASCINA CHICCO

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1

Lu Còri NERO D'AVOLA MENFI

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1

杜仲豚のアッロースト

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1

Lu Còri NERO D'AVOLA MENFI

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2

ﾖｰｸﾞﾙﾄにｲﾁｺﾞのｿｰｽと洋梨のﾀﾙﾄ

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2

Espresso

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2

洋梨のﾀﾙﾄとﾖｰｸﾞﾙﾄにｲﾁｺﾞのｿｰｽ

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2018/08訪問6回目

4.1

料理・味4.0
サービス4.2
雰囲気4.2
CP4.0
酒・ドリンク4.0

￥1,000～￥1,9991人

Pranzo pasta…イタリア料理『まつばら』

イタリアでの修行期間が12年間余ありミシュラン⭐️ひとつ星の『All'Enoteca』さんにてスーシェフを務められていた実績を持たれる松原裕樹シェフ｡火曜日の定休日以外はランチの時間帯から営業されているかなり使い手のあるリストランテです｡今回のレイティングは平日のランチでの利用につきアペリティーヴォはノンアルコールのアックアでパスタランチをいただいた時の模様です｡パスタランチはアンティパストミスト､パスタ､カッフェのコースが1,300yen､更にそれにドルチェまで付くコースが1,500yenでパスタはオイル系とソース系の週替わりパスタの二者択一です｡當日はソース系が『いわい鶏と夏野菜のトマトソース』でオイル系が『ベーコンと揚げ茄子､ミニトマトのオイルソース』の二択で後者の『オイル系』でオーダー｡デフォルトで『フォカッチャ』とパリパリとした食感の『スケッチャータ』が供されアンティパストミストには『ポルポ･マリナータ』､『フリッタータ』､『インサラータ・ルッサ』の三種類が盛合せされていました｡バスタは松原シェフとホールスタッフとの阿吽の呼吸でベストなタイミングで席に運ばれてきます｡パスタはしっかりとした分量があり個人的にはオイル系のバスタをいただくことが多く當日の『ベーコンと揚げ茄子､ミニトマトのオイルソース』もアルデンテ､味ともに好みのものが供され満足です｡ドルチェはバレンシアオレンジのタルトとヨーグルトムースにラズベリーソースを掛けたもの､食後にエスプレッソをいただきランチのパスタコースはひと通りです｡1,500YENのコースとしては結構なボリュームもあり味わいも良く費用対満足度はなかなか高い内容ではないでしょうか｡店内のテーブルには全ての席にクロスが掛けられており清潔感もありリストランテの趣の中で気持ち良く食事することが出来ます｡盛岡で平日のランチにイタリアンという選択肢になった場合には『まつばら』さんか『INABA』さんの二者択一となるでしょう。

4

ﾍﾞｰｺﾝと揚げ茄子､ﾐﾆﾄﾏﾄのｵｲﾙｿｰｽ

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4

ﾎﾟﾙﾎﾟﾏﾘﾅｰﾀ､ﾌﾘｯﾀｰﾀ､ｲﾝｻﾗｰﾀ･ﾙｯｻ

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4

ﾖｰｸﾞﾙﾄﾃﾞｻﾞｰﾄﾗｽﾞﾍﾞﾘｰｿｰｽ､ﾊﾞﾚﾝｼｱｵﾚﾝｼﾞﾀﾙﾄ

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4

ｲﾝｻﾗｰﾀ･ﾙｯｻ､ﾌﾘｯﾀｰﾀ､ﾎﾟﾙﾎﾟﾏﾘﾅｰﾀ

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2

ﾍﾞｰｺﾝと揚げ茄子､ﾐﾆﾄﾏﾄのｵｲﾙｿｰｽ

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2

ﾊﾞﾙﾐｼﾞｬｰﾉ･ﾚｯﾁﾞｬｰﾉ

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2

ﾊﾞﾚﾝｼｱｵﾚﾝｼﾞﾀﾙﾄ､ﾖｰｸﾞﾙﾄﾃﾞｻﾞｰﾄﾗｽﾞﾍﾞﾘｰｿｰｽ

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2

ｴｽﾌﾟﾚｯｿﾀﾞﾌﾞﾙ

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2018/07訪問5回目

4.2

料理・味4.0
サービス4.5
雰囲気4.0
CP4.2
酒・ドリンク4.0

￥6,000～￥7,9991人

Gusto del Piemonte…『まつばら』

日曜日の食事となりますと選択肢が限られ､いつも頭を悩ませてしまう盛岡､更に夜の時間帯ともなりますと営業されている店の数自体もぐっと少なくなってしまいます｡ホテル内の店舗や全国展開されている連鎖店を除きますと焼肉店ぐらいしかないのが実情です｡そんな中､自分にとって頼りになる数少ない一軒がイタリア料理『まつばら』さんです｡オーナーシェフである『松原裕樹』さんは北イタリアでの修行期間が12年余ありミシュラン⭐️（ひとつぼし）の『All'Enoteca』さんにてスーシェフを務められていたという輝かしい実績を持たれる『岩手イタリア料理協会』加盟店の中では唯一無二の実力派のシェフです｡當日は『本日の夜のメニュー』をオーダーし料理とワインとのアッヴィナメントを楽しませていただきました｡アペリティーブォにはプロセッコ､料理は強めの酸味感が堪らない『鰯(ｲﾜｼ)のカルピオーネ』に『馬肉(ﾊﾞﾆｸ)のタルタル』ののアンティパストの二皿からはじまりプリモは多皿構成で前半には『イカスミ』が練り込まれた皮で包まれた『カリフラワーのトルテッリ』､後半にはピエモンテ伝統の『タヤリンのラグーソース』の二皿｡やはりプリモで供されるパスタは『手打ちパスタ』がうれしいですね｡そしてセコンドの皿は本来はペッシェ(魚料理)かカルネ(肉料理)の二者択一でしたが松原シェフに無理申してポーションのサイズをダウンしていただき両方の皿を其れぞ通常の半分の分量のハーフポーションで楽しませていただきました｡先に供されたペッシェの皿には夏を代表する魚の一つである『伊佐木(ｲｻｷ)』を使った『伊佐木(ｲｻｷ)のレタス巻』｡白身で癖の無い味わいの伊佐木の身はほっくほくで美味｡そして後から供されたカルネの皿は『杜仲茶豚(ﾄﾁｭｳﾁｬﾌﾞﾀ)の肩ロースのグリリアータ』｡食後のドルチェは『まつばら』さん不変の構成の『チーズケーキ』に『ヨーグルトデザート』｡そしてエスプレッソにて夜のコースはひと通りです｡いろいろと融通が利くばかりではなく夜のコース料理も4,800yenというリーズナブルな設定にも関わらずテーブルには白いクロスが掛けられリストランテの趣の中でいただく料理とワイン｡ワインもピエモンテ州のものをメインにイタリアワインで揃えられておりグラスワインも常に5～6種類程用意されているの辺りも気に入っている要因のひとつですが何よりも料理自体が美味しいことが最大の魅力です｡今回はガルガーネガ､ドルチェット､ネッビオーロのワインと料理とのアッヴィナメントを楽しませていただきました｡

6

杜仲茶豚肩ﾛｰｽのｸﾞﾘﾘｱｰﾀ(ﾊｰﾌﾎﾟｰｼｮﾝ)

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6

伊佐木のﾚﾀｽ巻(ﾊｰﾌﾎﾟｰｼｮﾝ)

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6

ｶﾘﾌﾗﾜｰのﾄﾙﾃｯﾘ

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5

ﾗｸﾞｰの

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3

馬肉のﾀﾙﾀﾙ

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3

鰯のｶﾙﾋﾟｵｰﾈ

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3

ﾖｰｸﾞﾙﾄﾃﾞｻﾞｰﾄ&ﾁｰｽﾞｹｰｷ

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3

メニュー

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3

鰯のｶﾙﾋﾟｵｰﾈ

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3

馬肉のﾀﾙﾀﾙ

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3

ｶﾘﾌﾗﾜｰのﾄﾙﾃｯﾘ

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3

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3

杜仲茶豚肩ﾛｰｽのｸﾞﾘﾘｱｰﾀ(ﾊｰﾌﾎﾟｰｼｮﾝ)

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3

ｴｽﾌﾟﾚｯｿ

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3

ﾁｰｽﾞｹｰｷ&ﾖｰｸﾞﾙﾄﾃﾞｻﾞｰﾄ

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3

SOAVE La CAPPUCCINA 2016

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3

PODERI CELLARIO LIE DOGLIANI

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3

CASCINA CHICCO NEBBIOLO LANGHE 2016

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2018/05訪問4回目

4.1

料理・味4.0
サービス4.2
雰囲気4.2
CP4.0
酒・ドリンク4.0

￥6,000～￥7,9991人

Corso di pranzo a maggio…『まつばら』

盛岡で定期的に寄せていただいているイタリア料理の店『まつばら』さん｡清潔感溢れる店内はいつ寄せていただいても気持ち良くテーブルには全席に白いテーブルクロスが掛けられており雰囲気の良さと心地良さでは盛岡でも指折りの一軒です｡今回は松原シェフが腕を揮われる厨房に最も近い二人掛けのシェフズテーブル席にて｡アペリティーヴォにはRUGGERIのPROSECCO､料理は山海の幸が8種類も盛込まれたアンティパストミストの皿から｡『ガランティーナ』に菜花のソース､レティチェッラを纏った『ポルケッタ』にチポッラフリッタのソース､『独活(ｳﾄﾞ)』と細かく刻まれた『帆立(ﾎﾀﾃ)』の卵と紐のフリッタータ､『本鮪(ﾎﾝﾏﾞｸﾞﾛ)』の中トロのタルタルは『松の実』が良きアクセント｡『ポルポ(ﾀｺ)』のマリネに『桜鱒(ｻｸﾗﾏｽ)』のスモークにグリーンアスパラに『蕗の薹(ﾌｷﾉﾄｳ)』のソース､肉厚の『ペッティーネ(ﾎﾀﾃｶﾞｲ)』のフリットにプロシュット･コットとこの皿だけでも軽く二〜三杯のワインが行けちゃいそうな充実した内容です｡プリモには『槍烏賊(ﾔﾘｲｶ)』と『桜海老(ｻｸﾗｴﾋﾞ)』と『たらの芽』を使った自家製の手打ちのパスタ『キタッラ』を合わせたオイル系パスタ､セコンドには『仔羊(ｺﾋﾂｼﾞ)』に香草と行者ニンニクを使ったパン粉焼､そしてドルチェには『リンゴ』のケーキにイチゴソースのヨーグルト､エスプレッソでお任せのランチコースの料理はひと通りです｡充実した内容のアンティパストの恩恵もありいつもより一杯多くグラスを重ね気持ち良く酔わせていただきました｡日曜日､祝祭日に営業されている数少ないお気に入りの一軒です｡オーナーシェフの『松原裕樹』さんは北イタリアでの修行期間が12 年間余ありミシュラン⭐️（ひとつぼし）の『All'Enoteca』さんにてスーシェフを務められていた実績を持たれる『岩手イタリア料理協会』加盟店の中では唯一無二の実力派､昼に盛岡でイタリアン気分になった時には真っ先に思い浮かぶのが當店『まつばら』さんです｡

5

仔羊のパン粉焼

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7

槍烏賊と桜海老とたらの芽のキタッラ

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5

ﾎﾟﾙｹｯﾀ､ｶﾞﾗﾝﾃｨｰﾅ､ﾎﾟﾙﾎﾟﾏﾘﾈ､ﾌﾘｯﾀｰﾀ

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5

本鮪中ﾄﾛのﾀﾙﾀﾙ､ｸﾞﾘｰﾝｱｽﾊﾟﾗに桜鱒ｽﾓｰｸ

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3

ﾎﾟﾙﾎﾟﾏﾘﾈ､ﾍﾟｯﾃｨｰﾈﾌﾘｯﾄ､ｶﾞﾗﾝﾃｨｰﾅ､ﾎﾟﾙｹｯﾀ､ﾌﾟﾛｼｭｯﾄｺｯﾄ､ﾌﾘｯﾀｰﾀ

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3

RUGGERI PROSECCO

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4

アンティバストミスト

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3

RUGGERI PROSECCO

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3

ROERO ARNEIS Auterisio 2016

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4

アンティバストミスト

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3

ROERO ARNEIS Auterisio 2016

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3

レティチェッラを纏ったポルケッタ

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3

LUNAE COLLI DI LUNI VERMENTINO

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3

槍烏賊と桜海老とたらの芽のキタッラ

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4

LUNAE COLLI DI LUNI VERMENTINO

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3

フォカッチャとスケッチャータ

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3

PRINCIPE CORSINI LE CORTI 2014 Chianti Classico

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4

仔羊のパン粉焼

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3

PRINCIPE CORSINI LE CORTI 2014 Chianti Classico

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3

イチゴソースのヨーグルトにりんごのケーキ

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3

りんごのケーキにイチゴソースのヨーグルト

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3

エスプレッソ

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2018/03訪問3回目

4.0

料理・味4.0
サービス4.0
雰囲気4.0
CP4.0
酒・ドリンク4.0

￥6,000～￥7,9991人

安定した美味しさが愉しめる…イタリア料理『まつばら』

北イタリアでの修行期間が12 年間余ありミシュラン⭐️（ひとつぼし）の『All'Enoteca』さんにてスーシェフを務められていた実績を持たれる松原裕樹シェフが腕を揮われる『イタリア料理まつばら』さん｡アペリティーボには『ROTARI』の28ヶ月瓶内熟成される通常のROTARIよりワンランク上のキュヴェ｡アンティパストミストには『杜仲豚』の加熱ハムに山芋のマリネ､椎茸のサルターテに『海老(ｴﾋﾞ)』真薯(ｼﾝｼﾞｮｳ)を彷彿させるポルベッティ､薫香が心地良い『桜鱒(ｻｸﾗﾏｽ)』のスモーク､『蛸(ﾀｺ)』のマリネ､トリッパとインゲン豆のトマト煮込み､『ずわい蟹』のポルベッティー二に烏賊と大根､中央部に『しらす』とほうれん草のフリッタータの8種類｡プリモは多皿構成で前半には大船渡産の『牡蠣(ｶｷ)』と菜花(ﾅﾉﾊﾅ)の手打ちパスタのタリオリーニ､後半にはゴットファーザーが愛した『カンノーロ』風の『ずわい蟹』たっぷりの手打ちパスタに牛蒡(ｺﾞﾎﾞｳ)のピュレ､セコンドには旧山形村で放牧された『いわて短角牛』のネックの部位の赤ワイン煮､ネックの肉質は肌理は粗いものの旨味が強くとても力強い味わい｡ドルチェには林檎(ﾘﾝｺﾞ)のパネットーネにヨーグルトムースのイチゴソース､エスプレッソにてひと通り｡料理に合わせワインとのアッヴィナメントを愉しませていただきました。

5

いわて短角牛ネックの赤ワイン煮

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6

カンノーロ風ずわい蟹の手打ちパスタ

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5

牡蠣と菜花の手打ちパスタタリオリーニ

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5

アンティパストミスト

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3

いわて短角牛ネックの赤ワイン煮

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3

ROTARI BRUT

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4

蛸のマリネ､ポルベッティー二､トリッパ

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3

蛸のマリネ､桜鱒のスモーク､ポルベッティ､フリッタータ

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3

ROTARI Cuvee28+ BRUT

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4

フォカッチャ

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3

ROERO ARNEIS AnterisioCASCINA CHICCO 2016

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3

牡蠣と菜花の手打ちパスタタリオリー

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3

ROERO ARNEIS AnterisioCASCINA CHICCO 2016

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3

カンノーロ風ずわい蟹の手打ちパスタ

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4

LANGHE NEBBIOLO CASCINA CHICCO 2016

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3

いわて短角牛ネックの赤ワイン煮

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3

LANGHE NEBBIOLO CASCINA CHICCO 2016

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4

林檎のパネットーネにヨーグルトムースのイチゴソース

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3

エスプレッソ

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2017/12訪問2回目

3.9

料理・味3.9
サービス3.9
雰囲気3.9
CP3.9
酒・ドリンク3.9

￥2,000～￥2,9991人

Primi piatti a dicembre … イタリア料理『まつばら』

イタリアでの修行期間が12年間余あり赤本ひとつ星の『All'Enoteca』さんにてスーシェフを務められていた実績を持たれる松原裕樹シェフ｡日曜日も昼から営業されているなかなか使い手のあるリストランテです｡休日の昼下がりRUGGERI PROSECCOにて軽く喉を潤しパスタランチをいただきに寄せていただきました｡パスタランチはアンティパストミスト､パスタ､カッフェのコースが1,300YEN､更にドルチェまで付くコースが1,500YENでパスタはオイル系とソース系の週替わりパスタの二者択一式､今回は『真鯛と茄子のオイル系のパスタを選択｡デフォルトでフォカッチャとパーネ・カラザウが供されアンティパストミストには蛸のマリネ､キッシュ､インサラータ・ルッサの三種類が盛合せでアペリティーボの泡とともにいただきます｡バスタはシェフとホールスタッフとの阿吽の呼吸でベストなタイミングで席に運ばれてきます｡パスタはしっかりとした分量があり大体何を頼んでも外れることはありません｡ドルチェは洋梨のタルトとヨーグルトムースにブルーベリーソースを掛けたもの､食後にエスプレッソをいただきランチのパスタコースはひと通りです｡1,500YENのコースとしては結構なボリュームもあり味わいも良く費用対満足度はなかなか高い方ではないかと思われます｡店内は清潔感が保たれておりとても気持ち良く食事することが出来ます｡盛岡で日曜日の昼にイタリアンという選択肢になった場合は『VOLARE』さんか『まつばら』さんの二者択一となるでしょう。

4

蛸のマリネ､キッシュ､インサラータ・ルッサ

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5

インサラータ・ルッサ､キッシュ､蛸のマリネ

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5

真鯛と茄子のオイルソースのパスタ

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4

真鯛と茄子のオイルソースのパスタ

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3

ヨーグルトムースと洋梨のタルト

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4

洋梨のタルトとヨーグルトムース

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4

エスプレッソ

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3

RUGGERI PROSECCO

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3

RUGGERI PROSECCO

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2016/10訪問1回目

3.9

料理・味3.9
サービス3.9
雰囲気3.9
CP3.9
酒・ドリンク-

￥1,000～￥1,9991人

満足度の高いパスタランチ…『イタリア料理まつばら』

オーナーシェフの松原裕樹さんはイタリアで12年間修行をされて来られた方であると友人より話を聞きました｡何でも『All'Enoteca』という赤本一つ星の店でスーシェフを務められていた方なのだとか｡今回はランチをいただきに初めて寄せていただきました｡昼のメニューは基本型がアンティパスト､パスタ､カッフェで1,300YEN､それにドルチェまでつくと1,500YENでパスタはオイル系とソース系の週替わりパスタの二者択一､今回は秋茄子のトマトソースのパスタを選択してみました｡最初にフォカッチャとパーネ・カラザウがデフォルトで供されました｡アンティパストにはインサラータ・ルッサ､キッシュ､ポルペッティの三種類が盛られたアンティパストミスト､食べ進み具合を見計らってパスタが席に運ばれてきました｡パスタは多めで多分120～130㌘の量は使われているように感じました｡ドルチェは洋梨のタルトとヨーグルトムースにクランベリーソースを掛けたもの､食後にエスプレッソをいただきひと通りです｡ボリュームがあり漏れなく満腹感で満たされました｡未だ真新しい店ということもありますが店内は清潔感が保たれておりとても気持ち良く食事することが出来ました｡盛岡で日曜日の昼にパスタ料理が食べたくなった時には『VOLARE』さんヘ迷わず向かっておりましたが次回からは『まつばら』さんも選択肢の一軒に加わることにきっとなるでしょう。御馳走様でした。

5

秋茄子のトマトソースのパスタ

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5

ポルペッティ、キッシュ、インララータ・ルッサ

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5

ヨーグルトムースクランベリーソース、洋梨のタルト

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5

パーネ・カラザウとフォカッチャ

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3

インサラータ・ルッサ、キッシュ、ポルペッティ

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3

秋茄子のトマトソースのパスタ

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3

洋梨のタルト、ヨーグルトムースクランベリーソース

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3

エスプレッソ

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口コミが参考になったらフォローしよう

©Loro

フォローする

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを連絡する

橋本屋（上盛岡 / そば、うどん）

老舗中の老舗で味わう豚煮込みうどん...

3.5

訪問： 2025/03
酒菜花とう（上盛岡 / 居酒屋）

3/10～3/14のランチは鶏南蛮...

3.7

3.8

訪問： 2025/03
初駒（仙北町、上盛岡 / そば）

水曜日は1番人気の牛ステーキ重…『初駒』

3.9

訪問： 2025/03
ら生門（盛岡 / 餃子、中華料理、ラーメン）

韮玉子炒めと焼餃子で赤星を飲る…『...

3.8

訪問： 2025/03
エスポワール（上盛岡 / 洋食）

3/10〜3/14のランチは鯖の唐...

3.6

3.6

訪問： 2025/03
filo（上盛岡、仙北町、盛岡 / イタリアン）

中村シェフのグリリアータは必食の一...

4.5

4.4

訪問： 2025/03

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店舗情報（詳細）

編集する

「みんなで作るグルメサイト」という性質上、店舗情報の正確性は保証されませんので、必ず事前にご確認の上ご利用ください。詳しくはこちら

店舗基本情報

店名	まつばら
ジャンル	イタリアン
予約・お問い合わせ	019-613-5861
予約可否	予約可
住所	岩手県盛岡市神明町2-3 大きな地図を見る周辺のお店を探す
交通手段	上盛岡駅から1,289m
営業時間	月 18:00 - 22:30 L.O. 21:30 火・水・木・金・土・日・祝日・祝前日・祝後日 11:30 - 15:00 L.O. 14:00 18:00 - 22:30 L.O. 21:30 不定休
予算	￥6,000～￥7,999 ￥1,000～￥1,999
予算（口コミ集計）	￥1,000～￥1,999 利用金額分布を見る
支払い方法	カード可（JCB、AMEX、Diners）電子マネー不可 QRコード決済可

席・設備

席数	14席
個室	無
貸切	可
禁煙・喫煙	全席禁煙
駐車場	無
空間・設備	カウンター席あり

特徴・関連情報

利用シーン	知人・友人とこんな時によく使われます。
オープン日	2014年9月12日
初投稿者	さすらいの食べ歩き人（985）
最近の編集者	ぽちょろん（358） ... 店舗情報（'24/12/25 16:29）編集履歴を詳しく見る