Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
-
- Budget：
-
- Fixed holidays：
- Wednesday
Specialities
Chef
Chef/Biography
Food
Commitment to seasonings
Drink
Commitment to wine
Space
Attention to space
Set menu
18時30分～ 「日本文化の新結合コース」13dishes
イタリアで培った経験と、日本古来の発酵を融合させ、意想外な料理を少量多皿にて提供致します。シェフ塚本が名古屋に戻ってきた想いと、唯一無二の”色覚と新味の重奏”をぜひご堪能下さい。 ※2024年4月より18:00スタートから18:30スタートに営業時間を変更をいたしました。ご不便をおかけしておりますが、ご理解の程よろしくお願い申し上げます。
- Accountable time
- 18:30～20:00
20時～「日本文化の新結合コース」13dishes
イタリアで培った経験と、日本古来の発酵を融合させ、意想外な料理を少量多皿にて提供致します。シェフ塚本が名古屋に戻ってきた想いと、唯一無二の”色覚と新味の重奏”をぜひご堪能下さい。 ※2024年4月より19:30スタートから20:00スタートに営業時間を変更をいたしました。ご不便をおかけしておりますが、ご理解の程よろしくお願い申し上げます。
- Accountable time
- 20:00～23:00
18時30分～ 「日本文化の新結合コース」報恩謝徳ペアリング 7種13dishes
報恩謝徳（ほうおんしゃとく） ・受けた恵みや恩に対して報いようと、感謝の気持を持つこと。 シェフ塚本が、自分を育ててくれたイタリアへ、恩返しの想いを込めたペアリングコース。 イタリアワインは、その土地固有の遺伝子を持つブドウ品種である、土着品種を中心に選んでおります。 昔からその土地で育てられてきた伝統を守り、今も継承している個性あふれるワインをお楽しみいただけます。 ※2024年4月より18:00スタートから18:30スタートに営業時間を変更をいたしました。ご不便をおかけしておりますが、ご理解の程よろしくお願い申し上げます。
- Accountable time
- 18:30～20:00
Review
-
Review 491casesFollower 259PeoplePick-up reviews
常に変化、進化し続ける塚本シェフ、2023年クリスマスメニューは異次元に...
毎月メニューを少しずつ変化させている塚本シェフですが、12月23日〜25日だけのクリスマスメニューは圧巻でした。早めに予約を取っておいたので行けて良かったです。 まずは寒いからということで、コンソメスープから。そして手の込んだ「お口取り」の数々。 キャビアの下にはピンク色のペーストがあり、合...Find out more
2023/12 Visitation
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Review 765casesFollower 463People見た目からワクワクする雰囲気も抜群のお店♬
以前から行ってみたかったリベレンテさんのランチにお誘い頂きました。 • prosciutto 生ハム •gamberi 甘エビ •tonno 鮪大トロ •poi...Find out more
2024/03 Visitation
1times
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Review 1,884casesFollower 5,392PeopleItalian Cuisine with a cutting-edge ...
It is no exaggeration to say that the Shigendo neighborhood in Nakono-cho, Nishi-ku, Nagoy...Find out more
2024/01 Visitation
1times
Restaurant information
Details
| Restaurant name |
Riverente（Riverente）
|
|---|---|
| Categories | Innovative cuisine、Italian |
| Phone number (for reservation and inquiry) |
050-5600-0604 |
| Reservation Availability |
Reservations Only
予約内容について（アレルギーに確認等）電話確認させて頂く場合がございます。 |
| Address |
愛知県名古屋市西区那古野1-36-52 2F |
| Transportation |
3 minutes by car from Exit 2 of Kokusai Center Station on the Sakuradori Subway Line 3 minutes by car from Exit 7 of Marunouchi Station on the Tsurumai Subway Line Approximately 7 minutes by car from Nagoya Station 388 meters from Marunouchi. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT5180001104430 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
18 Seats （ 6 seats at counter, 12 seats at table） |
|---|---|
| Maximum party size | 18people（Seating）、18people（Standing） |
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Counter |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant,House restaurant |
| Service |
(Surprise) Party accommodations(Birthday plate) |
| Dress code |
Please refrain from entering the store wearing light clothing such as collarless shirts, shorts, sandals, etc. Because we want you to enjoy the aroma of our food, we ask that you refrain from coming to our restaurant wearing strongly scented perfumes, colognes, lotions, etc. Thank you for your cooperation. |
| Website | |
| The opening day |
2022.3.1 |
| Phone Number |
090-6075-5762 |
| Remarks |
About reservations You can also make reservations via DM on the restaurant's Instagram. Please make reservations by the day before your visit. Reservations can be made up to three months in advance. *Please note that phone reservations cannot be made on restaurant holidays. About allergies Due to the nature of our course meals, we may have to decline your reservation if you have more than six allergies or many ingredients that you don't like. Depending on the availability of ingredients, the course contents change daily, so please contact the restaurant before making a reservation. ■About canceling or changing reservations To cancel or change your reservation, please contact us by 22:00 during business hours five days before the reservation date. TEL: 090-6075-5762 ■Cancellation fees If you cancel after the above period, the following cancellation fees will be charged. Cancellations from 4 days before or on the day of your reservation or cancellations without notice: 100% of the reserved course Cancellation fees will be charged by our legal advisor. Please be sure to contact us at least 5 days before your reservation date. ■About delays on the reservation date If you are going to be late for your reservation on the day, please contact us as soon as possible. In the unlikely event that we do not receive any contact from you, we will cancel your reservation 15 minutes after the scheduled time. In that case, we will charge you 100% of the reservation fee as a cancellation on the day of the reservation, as per regulations. ■Disclaimer If you cancel on the day of the reservation due to a natural disaster or other disaster, we will not charge you a cancellation fee. ■Request In the event of an unauthorized cancellation, we will take the following measures: 1) Charge 100% of the reservation fee through our legal advisor 2) Refuse to accept future reservations with Riverente 3) Contact the operator of the service you use and suspend your account Please be sure to contact us. In some cases, we may take legal action, so please make reservations only if you agree to this. |
閉じる
ChefChef/Biography
Chef Tsukamoto is based in Florence and the Trentino-Altoadige region of northern Italy, and has a background in training at multiple restaurant including two-star Restaurants.
Food Commitment to seasonings
Using fermented seasonings such as fermented butter, koji, and vegetables fermented with lactic acid, they offer unexpected dishes. Combining the experience cultivated in Italy with ancient Japanese fermentation, they are particular about making their own seasonings.
DrinkCommitment to wine
Chef Tsukamoto, who is a qualified sommelier, selects Italian wines with a focus on indigenous grape varieties, which are grape varieties with genes unique to the region. You can enjoy the unique wines that have been passed down to this day, preserving the traditions that have been cultivated in the area since ancient times.
SpaceAttention to space
The wooden beams and roof frames inside the building are used as they are in chic colors, and the area below the ceiling is made of various natural materials, all in a matte dark gray color. A modern and chic space that perfectly combines Japan and Italy with a black theme.
“New combination” of Japanese culture Limited to 10 people
Chef Tsukamoto travels to Italy alone in search of something unique. Based in northern Italy, he trained at multiple restaurant including two-star Restaurants. After returning to Japan, he reaffirmed
...the depth of Japanese food culture. Combining the experience cultivated in Italy with ancient Japanese fermentation, we serve unexpected dishes in small quantities and on multiple plates. Please enjoy Chef Tsukamoto's desire to return to Nagoya and the unique combination of color vision and new flavors that he embodies.