Restaurant Review: Italian Cuisine, the Japanese way

To fill this void, Hirohama India Private Limited has opened Piccante, the group’s first pizzeria and bar in the city. We visited the new eatery at the basement of the popular Hotel Green Park. The 56-seater outlet welcomes diners with modern, bright and cheerful interiors while contemporary illustrations and artworks adorn the wall. There is also a huge cabinet that houses an exquisite collection of wines. The menu is both in English and Japanese and Prem Kumar GB, the F&B Manager of the place, explained that it has been designed to cater to the growing Japanese expat population in the city. It is also because the diner shares its space with Kuuraku, a Japanese restaurant from the same group. 

The menu has been designed by Japanese chefs Kato and Takeda. Chef Kato, who took us through the menu, also told us that Italian food is one of the most preferred cuisines in Japan. Apart from a wide variety of pizzas baked in an Italian brick oven, the pizzeria also offers signature risottos and pastas. We started our meal with a bowl of hot cream of broccoli soup. The soup, garnished with blanched broccoli florets, was mildly flavoured with fresh pepper, creamy in texture and refreshing in taste. The pizza options also include quattro for maggi pizza that’s made with blue cheese and honey, teriyaki chicken pizza and anchovy garlic pizza among others. 

We tried the restaurant’s signature pizza baked with prawn, squid and a delectable overdose of grana padano (regarded one of the most famous cheeses of Italy that has a characteristic grainy consistency and mild flavour), the pizza was a sheer delight. We also recommend that you opt for an additional topping of burrata (buttered)cheese. Although it’s slightly expensive for a topping, priced at Rs 300, you won’t regret it if you’re a cheese lover. 

We were also treated to crab arrabiata. Perfectly cooked crab with a delicate sweet taste, and the spaghetti drowned in a spicy hot chilli pepper and butter sauce; the distinct flavour of this dish will leave a lasting impression on the palate. 

Next in line was cream risotto prawn.This was when the fun began. Chef Kato dragged a wooden cart that was carrying a 20-kg  cheese ( grana padano ) block with a hollow centre.  He then tossed the rice, shrimp and veggies into the centre as he skillfully blended the freshly melted cheese. He informed that this is how risottos are made in Japan! A soft, creamy pile of rice with a few nuggets of mushrooms, vegetables and shrimp; the comforting risotto was a dish of much skill and perfection. 

We finished the meal with the affogato. In case you are wondering what it was, affogato means drowned in Italian and this particular dish makes for the perfect after-dinner alternative to coffee and dessert. Originating in Milan, the affogato is basically a caffeinated ice cream sundae. This elegant preparation was decadent and light, at the same time. A big relief from rich chocolate-based desserts! We loved the lightness and the flavours.