["Red arrow" going back and forth between Italy and France draws a trajectory in Yokohama]
in Yokohama and West Kanagawa in December 2025,
There is a house that was born quietly but with a certain presence.
Look at the recommended shops in detail about Yokohama gourmet
I have also visited many times
I was with a gourmet woman ^ ^
With an arched red door on the outer wall of masonry
The store name "FRECCIA ROSSA" is
Red Arrow, a high-speed train between Italy and France.
On the logo, the motif of the arrow overlaps the initials of "F" and "R."
The chef's "straight thoughts" and "Miraie's passion" are included.
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✅ the owner chef Noriyuki Koitabashi, who served as head chef in the Michelin-starred restaurant "Aroma Fresca" group, became independent. The exceptional composition power that alternately expresses the power of Italian and the delicate sauce of French cuisine for each dish shines.
✅ stone arches, marble-style counters, and an open kitchen create a beautiful space. The interior, where "traditional Italy" and "avant-garde France" coexist, is an intellectual production that invites you to travel to a foreign country with your five senses.
✅ the pairing of seven Italian wines on one plate starts with Franciacorta, deepens with Amarone, and surprises with orange wines. The chef's culinary philosophy and the world view of wine are in perfect harmony.
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The full course was truly a "trip back and forth between the two countries."
The beginning was amuse of red sea urchin and Sicilian rouge.
The richness and creaminess of red sea urchin and the sweetness of tomato blend together 🍅
I put it on a crispy baguette.
The combination is Cavalleri's
Franciacorta Blanc de Blanc.
Fine foam of 100% Chardonnay,
It gently envelops this rich taste.
The soup that follows is a dish of cold cherry shrimp from Shizuoka Prefecture.
The chewy texture of buffalo mozzarella,
The burnt sweetness of new onions and spring cabbage forms a layer,
It is a beautiful bowl like spring.
The first appetizer, whelk and white asparagus,
Delicate French arrangement with saffron couscous.
primosic's crin
It brings out the sweetness of asparagus with a scent and profound feeling like citrus peel.
As soon as I saw the dish, I gasped.
The yellow polka dots of the sauce make an arc,
tossed with arugula sauce
Shellfish and asparagus overlap like a tower on the green couscous,
Its beauty is like a painting.
Two appetizers, Mt. Fuji salmon
Cooking at a low temperature of 50 degrees,
It has a sticky texture and brings out the umami.
The moist body overlaps the richness of Karasumi,
Smoothness of green pea sauce and
The crunchiness of snap peas creates an exquisite contrast.
Vie di Romance
Pierre Sauvignon Blanc 2023
A refreshing aftertaste like grapefruit,
It drips away the fatty salmon.
And three appetizers, Italian rabbit fricassee.
Cheese, egg yolk and whipped cream sauce,
It's as dense and creamy as an egg benedict.
The elegant scent of summer truffle and the texture of asparagus are added,
It was a dish that will be deeply engraved in your memory, where you can enjoy multiple expressions in one bite.
Pasta.
Firefly squid from Toyama Prefecture
Squid ink tagliolini made with hijiki seaweed from Italy.
Jet black noodles shine on a golden plate,
Already beautiful from this visual contrast.
The scent of plump firefly squid and shore,
The subtle acidity of semi-dried tomatoes,
It is intertwined with the deep taste of squid ink.
The main
Australian lamb is slowly grilled over charcoal,
Cachatella sauce
Aromas of tomato, anchovy and garlic
It is somewhat refreshing eyes,
This is dissolved in the gravy.
To receive that juicy taste,
Amarone of Montigori.
Condensed fruit aroma and vanilla nuances,
Spicy aftertaste,
It resonated deeply with the flavorfulness of the lamb.
The fresh onions were grilled over charcoal for 30 minutes.
not sherbet, but the material itself
I was surprised by the chef's aesthetic.
Thick sweetness and aroma with jasmine tea.
The first dessert was Kirapiko and raspberry tart.
The richness of blue cheese and the sweetness of white chocolate are layered.
The sweet and sour taste of strawberries makes a rhythm.
Finally, the chef's specialty.
Pistachio ice cream made from Italian Jersey cow,
A dish with summer truffles.
Surprisingly rich truffle scent drifts quietly,
It spread slowly as the ice cream melted in my mouth.
After the meal, enjoy special coffee from Oasis Farm with a wine glass.
The chef's aesthetic sense is also reflected in this stylish production.
The deliciousness of the food and the pairing of the wine
Although the luxurious lineup was also very satisfied,
· Italian and French chef specialties are delicious with desserts
Combined with the specialty is Geisha coffee from Colombia, which has a high rarity value and is highly evaluated worldwide.
・ Cleansing your mouth with vegetables, not sherbet
There were many memorable experiences.
"Red Arrow" is certainly one that will take you on a gastronomic journey from Yokohama.
Shiho-san and FRECCIA ROSSA-san
Thank you very much ✨
🍽️ full course 10 dishes + 6 pairings
17,600 yen (tax included)
Spumante | Cavalleri FranciacortaBlanc de Blancs Nature
White wine ① | Primosic Klin
White wine ② | Il Palagione "Ori" Vernaccia di San Gimignano Riserva 2022
Rose Wine | Capichera "Tambè" 2024
Orange wine | Vigna Lenuzza "Indigenously"
Red wine | Montigoli Amarone della Valpolicella 2021
White wine ③ | Vie di Romans "Piere" Sauvignon Blanc 2023
『 FRECCIA ROSSA 』
✨ OPEN December 20, 2025 ✨
Google Reviews 5.0 (15)
Tabelog 3.08 (18 items)
The budget:
Night ¥20,000 ～ ¥29,999
Day.
Recommended Situation
Girls' Association ★ ★ ★ ★ ★
Dating ★ ★ ★ ★ ★
Address:
Yokohama, Kanagawa Prefecture Kanagawa-ku Nishikanagawa 2-6-3 Haier Tomita Room C103
Nearest station: Ginza station (Tokyo)
Business days and hours:
Monday, Tuesday, Thursday, Friday, Saturday, Sunday
18: 00-23: 00
Closed on Wednesdays
横浜の西神奈川地区に誕生した「FRECCIA ROSSA（フレッチャロッサ）」は、イタリアとフランスを行き来する高速列車「赤い矢（フレッチャロッサ）」を店名に掲げ、その名の通り両国料理の絶妙な融合を体験できるレストランです。オーナーシェフ小板橋範行氏は、ミシュラン星付きの「アロマフレスカ」グループでの長年の経験を生かし、力強いイタリア料理と繊細なフランス料理の調和を一皿一皿に表現しています。 店内は石積みの外壁とアーチ型の赤い扉が目を引き、大理石調のカウンターとオープンキッチンが洗練された空間を演出。訪れたゲストはまるで異国を旅しているような感覚に浸れます。特に印象的なのは、全7本のイタリアワインによるペアリングで、フランチャコルタの泡から始まりアマローネで味わいが深まり、オレンジワインの驚きで締めくくる流れは絶妙です。 また、料理の楽しみはワインだけに留まらず、世界的に高評価のコロンビア産「ゲイシャコーヒー」がデザートとともに至高の一杯として提供されます。これは、特に希少価値の高い豆を丁寧にハンドドリップ抽出したもので、シェフのスペシャリテ・ピスタチオアイスにサマートリュフをまとわせた一品と同時に味わうことで、芳醇なトリュフの香りとコーヒーの豊かな味わいが口の中で広がります。 さらに、お口直しにシャーベットではなく炭火でじっくり焼かれた新玉ねぎを提供するというこだわりは、素材の味わいを純粋に伝えたいというシェフの想いが感じられました。食材選びから調理法、盛り付けの芸術性まで隅々にこだわりが行き届いているため、訪れるたびに新しい発見と感動が生まれます。 私自身も友人と訪れた際、赤雲丹とシシリアンルージュのアミューズから始まり、つぶ貝とホワイトアスパラガスの美しい盛り付け、富士山サーモンの低温調理の柔らかさ、イカスミのタリオリーニの濃厚な旨み、炭火焼きの子羊の奥深い味わいに感動を覚えました。これらはまさに横浜にいながらイタリアとフランスを行き来する旅を味わうような体験です。 予約制でディナーのみ営業、価格帯は17,600円（税込）でフルコース10品＋6杯のペアリング。横浜で女子会やデートに特におすすめしたい上質なグルメスポットとして、多くのワイン好きや美食家から支持を集めています。洗練された空間と本格的な料理、そして希少なコーヒーのペアリングまで含めた贅沢な体験をぜひ味わってみてください。
