atti (Shirokane Takanawa)
A hideaway where you can enjoy a leisurely course both day and night
This place feels like a hideaway. Just a little way off the main street, it's very quiet. The cool interior has a dignified atmosphere. When you sit on the high chair at the counter, you might mistakenly think you're cool too.
Only set courses are served at lunch and dinner, but all dishes are beautifully light and delicious. Vegetables are sourced from Nomura Farm, which grows traditional and Western vegetables without pesticides in Hida Takayama. The chef visits the farm every year to help with the farm work. Fish is sourced not only from the market but also from fishermen.
"Smoked Sakura Trout"
This cold appetizer features smoked cherry salmon marinated in homemade vinegar made from fermented green apples, along with yellow turnips, mini daikon radishes, and mini red turnips from Nomura Farm, and is garnished with red daikon jelly and sorbet. The greens are Italian parsley and turnip leaves. The smoky flavor is not too strong, matching the flavor of the vegetables. It's perfect for spring. This is one of the evening courses.
"Flounder Bupool"
This Hakodate flounder is aged for two weeks. Freshly steamed, it is topped with a rich sauce made from four types of seafood and tomato paste, with shrimp stock, mussel stock, and squid stock, and is garnished with vanilla foam and lily of the valley. This is one of the evening course dishes.
"Roasted Ezo Pork"
This roasted shoulder loin of rare Ezo pork has a game-like flavor. The more you chew it, the more delicious it becomes. Served with roasted spring onions and a sauce called Lyonnaise, made with caramelized onions and white wine. This is one of the evening courses.
Before becoming a chef, owner-chef Atsushi Matsuno was a mental health and welfare worker. Because he started his career late, he set a clear goal of opening his own restaurant, and instead of training at one place for a long time, he worked at various restaurants, learning what was necessary at each stage, and also worked in Toyosu, systematically improving his skills. He puts that learning into each and every dish.
The bread is especially noteworthy. The freshly baked campagne is amazing. It's the perfect bread to pair with wine. Delicious.
Chef Matsuno, a native of Yamanashi Prefecture, excels in his delicate work and his presentation is unique. 
The counter has a more subdued atmosphere in the evening, perfect for a date.
