The Italian restaurant "Il Filo" opened on March 11th in Dotemachi, Hirosaki City.

Takahiro Hayashi, who has a hunting license and a wine sommelier qualification, serves Jibie and Italian cuisine. Use the property of the former cafe without leaving.

Mr. Hayashi gained experience at the Italian restaurant "Osteria Enoteca da Sasino" (Honcho, Hirosaki City) and Italian food in Tokyo, and became independent at the age of 30. The name of the store means "thread" in Italian, and has three thoughts: "a store that lasts as long as a thread", "values connections with people", and "values once-in-a-lifetime encounters".

The store area is 49 tsubo and the number of seats is 28. While retaining the wallpaper and interior of the cafe "TUBE LANE", a wine cellar was newly established and the toilet was renovated. "I decided to become independent in September last year. I decided to go to the store immediately after viewing it," says Hayashi.

The menu includes "Homemade Tuna and Fresh Tomato Ario Orio" (1,200 yen), Grilled Towada Shorthorn Beef Rump (2,500 yen), and Carpaccio of Horse Meat from Kanagi (1,500 yen). Draft beer (600 yen), cocktails (600 yen and up), and domestic and foreign wines are prepared. Hayashi says, "I want to have wine that can be enjoyed casually."

The lunch menu is "Hayashi Omurice of Hayashi Chef" or one item from today's pasta, A set (1,500 yen) with green salad and drink and B set (2,000 yen) with assorted appetizers. We also support the addition of homemade bread (100 yen) and "Chef Hayashi's whimsical dolce" (400 yen).

We also offer a collaboration menu with local restaurants. The lineup includes "Gareth Collaboration Beer" (800 yen) in collaboration with the craft beer studio "Be Easy Brewing" (Matsugae), and "Select Cheese Assortment" in collaboration with the cheese specialty store "she / SHOCK / cheese" (Dotemachi). "(1,200 yen). Coffee beans are purchased from "Pizzeria Mia" (Daikancho).

In the future, Mr. Hayashi reveals that he wants to offer Jibie dishes using ducks that he has killed himself and Italian soup dish "Zuppa". Although he was independent in Corona, he made positive preparations such as acquiring "Aomori Restaurant Infection Control Certification" so that he could serve alcohol. Mr. Hayashi shows his motivation, "I want to make the best use of my own personality and create a store that can take root in Hirosaki."

Business hours are weekdays = 11:30 to 14:00, Saturdays, Sundays and holidays = 11:00 to 14:30, 18:00 to 21:30. Closed on Wednesdays.