ɹəuəllıʍ ʇɐb Posted June 13, 2008 Report Share Posted June 13, 2008 Hiro Shinkawa’s HUGE Corporation has set up another restaurant, Rigoletto Bar and Grill – this time on Roppongi Hills. Beautifully designed, with an International menu, this place is destined to be successful! Ordering a few “Piccolo Tapas” (all ¥300) with our aperitif, e.g. garlic toast and caponata, and Tapas (¥500) – oven-roasted white asparagus with egg, thin-sliced Iberico chorizo, and hot chicken tortilla roll – we are now set to study the rest of the menu. There is a bagna cauda that comes in three sizes (¥800-¥1,900) or a carpacchio (¥950) under the Salads header. Next a selection of Neapolitan pizza (6 inch from ¥750, 10 inch from ¥1,200), followed by beef burgers – “Rigoletto” (lettuce, tomato, grilled onions, thousand island dressing, cheddar cheese, ¥1,200), and “Popeye” with spinach and mushrooms (¥1,350). The Pasta section offers spaghettini, linguine, and pappardelle with various sauces; our favorite was the quattro pomodori arrabiata (¥700). A selection of main dishes are tandoori chicken salad (¥1,500), paella with blue mussels and clams (¥1,600), premium beef steak (150g ¥1,800), or grilled premium pork (1,800). Rigoletto has two wine lists: 30 different bottles for ¥2,500 each, e.g. Dreamtime Pass Sauvignon Blanc, or Primitivo Manduria, and the Special Wine Collection with goodies like Kim Crawford “Flower” Sauvignon Blanc (Marlborough, NZ, ¥8,900), or Francis Ford Coppola’s “Directors Cut” Cabernet Sauvignon (¥8,900). All foods arrives very quickly, we therefore recommend to order in “batches” – first the appetizers/tapas, then the pizza or pasta, and main dishes after that.Roppongi Hills West Walk 5F, 6-10-1 Roppongi, Minato-ku, 03-6438-0071, www.rigoletto.jp Quote Link to comment Share on other sites More sharing options...
Watchful Posted June 13, 2008 Report Share Posted June 13, 2008 Sounds wonderful! Italian is my favourite cuisine.Must pay them a call if I'm ever in the area Have not travelled abroad for a few years. Quote Link to comment Share on other sites More sharing options...
sryk Posted June 19, 2008 Report Share Posted June 19, 2008 italian is nothing compared to indian food my friend Quote Link to comment Share on other sites More sharing options...
-pops- Posted June 19, 2008 Report Share Posted June 19, 2008 italian is nothing compared to indian food my friendI think Tokyo can provide any cuisine you could wish for - have a look at Pat's past dinings :) Quote Link to comment Share on other sites More sharing options...
seoglobal Posted July 14, 2008 Report Share Posted July 14, 2008 indian has an exquisite and spicy savour Quote Link to comment Share on other sites More sharing options...
Tankus Posted July 14, 2008 Report Share Posted July 14, 2008 Indian or Pakistani for me too ...find Italian a bit samey samey ........ Quote Link to comment Share on other sites More sharing options...
Gandalph Posted July 14, 2008 Report Share Posted July 14, 2008 indian has an exquisite and spicy savourIndia and the Middle East in general also has the highest rate of throat cancer. Quote Link to comment Share on other sites More sharing options...
ɹəuəllıʍ ʇɐb Posted July 15, 2008 Author Report Share Posted July 15, 2008 ...find Italian a bit samey samey ........That may be if you eat at the samey samey restaurant over again, or if the restaurant has bastardized the Italian cooking. If you are in Italy (and where in Italy?) you won't eat the same thing again in a year. (Of course it's pasta with every meal, but it will be a different pasta, different shape, different sauce, each time.)But of course I love Indian food, especially South Indian. I ♥ Masala Dosa! Quote Link to comment Share on other sites More sharing options...
Gandalph Posted July 15, 2008 Report Share Posted July 15, 2008 I cant stand Pasta. To me it's just a mouthful of nothing. I've tried to like it but the majority got left on the plate. :( Quote Link to comment Share on other sites More sharing options...
doug Posted July 15, 2008 Report Share Posted July 15, 2008 Did you make sure that it was freshly picked Pasta Gandalf? After all she may have been Pasta best! Quote Link to comment Share on other sites More sharing options...
Tankus Posted July 15, 2008 Report Share Posted July 15, 2008 keep taking the pills..... doug ........!I am ..! Quote Link to comment Share on other sites More sharing options...
catgate Posted July 15, 2008 Report Share Posted July 15, 2008 I cant stand Pasta. To me it's just a mouthful of nothing. I've tried to like it but the majority got left on the plate. :(You have been unlucky. Properly made it is very nice.I made todays evening meal (as I do most days) and we had home made pasta (white flour, a drop of olive oil, a fresh egg from next doors hens, and a desertspoon of water), with a sauce made of home grown Gardeners Delight tomatoes (straight out of the greenhouse),fresh home grown Basil (straight out of the greenhouse), minced pork (local fed and killed, from the farm butchers shop just up the road, a good generous slurp of cheap Aldi sherry and some chicken stock powder.Oh and a couple of spring onions.It went down so very easily. Quote Link to comment Share on other sites More sharing options...
Gandalph Posted July 15, 2008 Report Share Posted July 15, 2008 I cant stand Pasta. To me it's just a mouthful of nothing. I've tried to like it but the majority got left on the plate. :(You have been unlucky. Properly made it is very nice.I made todays evening meal (as I do most days) and we had home made pasta (white flour, a drop of olive oil, a fresh egg from next doors hens, and a desertspoon of water), with a sauce made of home grown Gardeners Delight tomatoes (straight out of the greenhouse),fresh home grown Basil (straight out of the greenhouse), minced pork (local fed and killed, from the farm butchers shop just up the road, a good generous slurp of cheap Aldi sherry and some chicken stock powder.Oh and a couple of spring onions.It went down so very easily.I've tried it made by several friends and tried it in restaurants and I just can't get along with it I'm afraid. A friend of ours said it's not so much the pasta but the sauce that it is served with that gives it the appeal. Well, I must have tried it with just about every sauce available and I just don't like the stuff. Quote Link to comment Share on other sites More sharing options...
ɹəuəllıʍ ʇɐb Posted July 16, 2008 Author Report Share Posted July 16, 2008 That's really sad, Gandalph! I must have pasta at least once a day, be it Italian, or any Asian noodle dish. I would perish without it Quote Link to comment Share on other sites More sharing options...
catgate Posted July 16, 2008 Report Share Posted July 16, 2008 A friend of ours said it's not so much the pasta but the sauce that it is served with that gives it the appeal.I think you friend is right up to a point. I would certainly not sit down to just a bowl of pasta, from any source, Bland would be a flattering description. But there is a world of difference between the pre-made crap that bares the label of pasta and the real freshly prepared stuff. Quote Link to comment Share on other sites More sharing options...
-pops- Posted July 16, 2008 Report Share Posted July 16, 2008 Linguine, a few splashes of extra good olive oil, a few thin shavings of truffle, likewise of Parmagiano Reggiano and black pepper - heavenly. Quote Link to comment Share on other sites More sharing options...
ɹəuəllıʍ ʇɐb Posted July 16, 2008 Author Report Share Posted July 16, 2008 Linguine, a few splashes of extra good olive oil, a few thin shavings of truffle, likewise of Parmagiano Reggiano and black pepper - heavenly.I'm heading home - that's what I am going to do right away. (Except I don't have fresh truffles; truffle-flavored olive oil will have to do.) Quote Link to comment Share on other sites More sharing options...
ɹəuəllıʍ ʇɐb Posted July 17, 2008 Author Report Share Posted July 17, 2008 Well, that was the plan, anyway...Instead we ended up in a new Italian restaurant named Bergamo, where we had chilled fedelini with extra virgin olive oil, crushed fruits tomatoes, and sliced peaches. With almost 39° outside, chilled pasta and/or soups are my favorites.You may wonder - what are "fruits tomatoes"? I cannot find any reference on the Internet on these. It's a kind of small, extra tasty tomatoes, grown in several volcanic regions in Japan. They are extremely popular for salads or chilled pasta sauces. A bit expensive too - about ¥400 ~ ¥500 a piece! Quote Link to comment Share on other sites More sharing options...
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