【仙台のイタリア料理店】今年12月に創業25周年を迎えるお店で、「美味しいものを少しずつ」がコンセプト。8種類の料理を楽しめるレギュラーコースがとっても美味しくて感激♪

This Italian restaurant, founded in December 2001, is run by the Wakita couple and offers a warm and inviting atmosphere. Furthermore, owner-chef Wakita is a professional-level artist—in fact, he even designs the labels for Akiho wines. Alla Griglia alla-Griglia 3-9-2 Kokubuncho, Aoba-ku, Sendai City, Miyagi Prefecture 5th Sasakiya Building B1F 3-minute walk from Kotodai Park Subway Station Opening Hours: 17:30 - until sold out Closed: Sundays Private Rooms: Available for 4-5 people [What we had on this day] *All prices include tax ◇Regular size course 5,500 yen x 3 people = 16,500 yen ◇Wine corkage fee 3,300 yen per bottle x 3 bottles = 9,900 yen ◇Glass usage fee 550 yen per glass x 6 = 3,300 yen ◇Soft drink x 1 ◇Total amount = 30,800 yen [Kawa Channel Playlist] ★Western-style restaurants in Sendai A collection of videos of food and wine we enjoyed.    • 仙台の洋食屋さん夜の部   ★Japanese Restaurants in Sendai A collection of videos featuring food and sake.    • 仙台の和食屋さん夜の部   ★Lunch in Sendai    • 仙台の和洋中ランチ   ★Accommodation I Stayed At https://youtube.com/playlist?list=PLr... TauGGATNh1DM&si=82nzQ36MFKBPfu4Y ★Short "Lunch Series at Sendai Station"    • 仙台駅でランチシリーズ   ★Short "Lunch and Dinner in Sendai"    • ランチ・ディナーshorts  

Behind the Counter at a local Japanese Handcrafted Soba Restaurant in Asakusa
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Behind the Counter at a local Japanese Handcrafted Soba Restaurant in Asakusa

New Yorks Streetfood-Könige | 360° Reportage | ARTE Fernweh
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New Yorks Streetfood-Könige | 360° Reportage | ARTE Fernweh

【永久保存版】杏の料理動画を3時間たっぷりまとめてみました【Anne's cooking Videos:A 3-Hour Compilation】
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【永久保存版】杏の料理動画を3時間たっぷりまとめてみました【Anne's cooking Videos:A 3-Hour Compilation】

【仙台の居酒屋さん】炭火で香ばしく焼き上げる焼き鳥をはじめ、何を食べても美味しい開店21周年を迎えた超人気店。モツ煮とレバーのしぐれ煮も絶品でした♪
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【仙台の居酒屋さん】炭火で香ばしく焼き上げる焼き鳥をはじめ、何を食べても美味しい開店21周年を迎えた超人気店。モツ煮とレバーのしぐれ煮も絶品でした♪

The World's Hardest Food Takes Up To 1 Year to Make
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The World's Hardest Food Takes Up To 1 Year to Make

【福島旅行】じゃらんさんにオススメを聞いて大内宿と会津若松へ!
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【福島旅行】じゃらんさんにオススメを聞いて大内宿と会津若松へ!

Learn the Secret to Perfectly Boiled Edamame! Chef Kasahara's Edamame Shinjo
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Learn the Secret to Perfectly Boiled Edamame! Chef Kasahara's Edamame Shinjo

Peaches - Trails to Oishii Tokyo
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Peaches - Trails to Oishii Tokyo

【京都グルメ】迎賓館の舞台裏に密着!美食を彩る高級フレンチレストランの調理風景【ルシェーヌ / 長楽館】
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【京都グルメ】迎賓館の舞台裏に密着!美食を彩る高級フレンチレストランの調理風景【ルシェーヌ / 長楽館】

【仙台の日本料理店】上質な食材の持ち味を生かした丁寧な仕事で、酒の肴にちょうどいいボリュームの料理5品で税込8,800円のハーフコースはどれも仰け反る美味しさ!
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【仙台の日本料理店】上質な食材の持ち味を生かした丁寧な仕事で、酒の肴にちょうどいいボリュームの料理5品で税込8,800円のハーフコースはどれも仰け反る美味しさ!

Tony Shows the REAL (Yakuza-Run) Side of Tokyo | Anthony Bourdain Parts Unknown
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Tony Shows the REAL (Yakuza-Run) Side of Tokyo | Anthony Bourdain Parts Unknown

Can This CUTE Head Chef Run Papa's 59 Year Old Chinese Restaurant?!
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Can This CUTE Head Chef Run Papa's 59 Year Old Chinese Restaurant?!

[Sendai Food] A Must-Visit for Locals and Tourists! Where to Eat in Sendai Right Now|From Budget-...
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[Sendai Food] A Must-Visit for Locals and Tourists! Where to Eat in Sendai Right Now|From Budget-...

Why Regulars Pack This One-Man Ramen Shop at 5AM in Japan
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Why Regulars Pack This One-Man Ramen Shop at 5AM in Japan

Even Italians Are Blown Away! [Japan's #1 Carbonara] The Stunning Carbonara That Beat Out Top Riv...
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Even Italians Are Blown Away! [Japan's #1 Carbonara] The Stunning Carbonara That Beat Out Top Riv...

What Locals Actually Eat in Tokyo (Not Tourists) | Hidden Bites | Japan byFood
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What Locals Actually Eat in Tokyo (Not Tourists) | Hidden Bites | Japan byFood

My first trip to Miyagi was amazing.
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My first trip to Miyagi was amazing.

【京都のミシュラン一つ星シェフJacob Kear】世界中の食文化から着想を得た、繊細でダイナミックな一皿とLURRA°の魅力に迫る!
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【京都のミシュラン一つ星シェフJacob Kear】世界中の食文化から着想を得た、繊細でダイナミックな一皿とLURRA°の魅力に迫る!

【仙台の居酒屋さん】活カワハギの肝ポン酢がめちゃウマ♪日本酒の品揃えも豊富な和食屋さんで鮨職人の店主は気さくで明るい、ミシュランガイド宮城2017特別版のビブグルマン掲載店。
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【仙台の居酒屋さん】活カワハギの肝ポン酢がめちゃウマ♪日本酒の品揃えも豊富な和食屋さんで鮨職人の店主は気さくで明るい、ミシュランガイド宮城2017特別版のビブグルマン掲載店。

How Master Spanish Chef José Andrés Makes Open-Fire Paella | Made to Order | Bon Appétit
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How Master Spanish Chef José Andrés Makes Open-Fire Paella | Made to Order | Bon Appétit