Trattoria Gargas Tokyo
〒104-8212
東京都中央区銀座4-6-16 銀座三越11階
4-6-16 Ginza Chuo-ku Tokyo 104-8212 Japan
Ginza Mitsukoshi 11th Floor
tel: 03-6228-8233
website: http://www.vinvino-to.jp/gargas/
price: lunch 1500 yen ～ dinner 5000yen～
A famous Italian restaurant owned by Juliani Gargani in Firenze, Italy finally opened its branch in Ginza, Tokyo. The restaurant is located inside the renewed Ginza Mitsukoshi Department store on the 11th floor. The interior of the restaurant is compact and small with many artistic painting produced by Gargani himself.
The start of this restaurant dates back in 1979 where Juliani Gargani and his wife opens a small restaurant on Via del Moro. The name of the restaurant "Gargas" comes from his nick name. In 1984, now the chef of Tokyo; Elio Cotza joined this restaurant who served as Gargani's right hand. Working over 25 years in Firenze, he now is the main chef of Tokyo Branch.
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| finally the entrance after an hour wait in the line!! |
After waiting for an hour to get in, we finally got into the restaurant. We predicted that it would be very busy since Mitsukoshi had its grand renewal opening in September. It had not been long that I went to the restaurant since its new opening.
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| Paintings along the walls and ceilings |
I loved the compact interior with many drawings on the walls and ceilings. I felt as if I were in a small antique cafe in Italy. I had a great time looking through the interior while waiting for the food to arrive.
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| oops...a little blurry there. |
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I ordered the Pranzo Pasta, Pasta lunch comes with mixed salad, pasta, and bread. (1500 yen)
Pasta- Handmade Tagliorini with Veal Ragot sauce (+300 yen)
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| service bread...not very fascinating. very small and cold... |
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| mixed salad |
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The mixed salad was rather a simple salad with olive oil and rock salt. Good mixture of greens, prosciutto, and the tomato. The saltiness of the prosciutto matched very well with the mixed greens. Since the lightness of the dressing, I liked how it represented every taste of the mixed vegetable.
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| Tagliorini with Veal Ragot sauce |
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| Prosciutto, Porchini, and Eggplant Pasta in Parmesan |
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Pasta I found it very impressing actually. The one I had above, from the name of it, it seems very thick and heavy, but it was not at all thick or heavy. The pasta came just right in al dente, the taste was rich but seemed to made it light and smooth with use of chopped carrots. I also liked the pasta that my mom had in which let a strong but again not heavy scent of Parmesan cheese with the right saltiness of Prosciutto. I especially enjoyed the scent and texture of Porchini as well as the use of egg plant.
I will have to go try dinner. The one thing that ruins the whole place is that I saw no windows in the restaurant. How I thought it would be nice to glance out of the 11th floor and enjoy a nice Tokyo night scenery. Oh well, I will just have to go with the interior of the restaurant and some wine will do good:)
