I'd been curious about コルシカ's return and finally made it there. You can enjoy delicious food while catching echoes of the old コルシカ and reminiscing. Each dish is carefully prepared and delicious. However, as other reviews mention, I was a little surprised when paying. Of course, we had eaten and drunk that much, but to be honest, I was indeed surprised just like everyone else. Still, it's a place I love, so I'll go again. Next time I'll just put a little more thought into ordering. The food was delicious.

+3

A restaurant so perfect there's nothing to fault! First of all, chef 北村's kindness shines through in everything. Every time I visit, I think what a wonderful person he is. He's always humble and takes a proper look at anything I recommend. That kindness comes through clearly in his cooking too. Each dish is carefully prepared, with refined plating and delicate seasoning. He's particular about the plates too, so the photos look great! Since he runs everything alone, he's always concerned about how quickly the food comes out, but personally it doesn't bother me at all. There aren't many seats, so I almost don't want to recommend it, yet I want to recommend it to the people dear to me. That's the kind of restaurant it is.

+2

The beef stroganoff was truly superb!✨ The meat was incredibly tender, and the rich yet not overly heavy sauce paired perfectly with rice. Every bite was so delicious it made me think, “I want to eat this again.

+3

All the food was delicious. The plates were beautiful too. The portions are on the small side. I eat a lot, so I ordered various dishes. The restaurant is new and clean. The chef was working hard all on his own. Thank you for the meal.

+3

【恵比寿コルシカ１９７０ opens anew at the original コルシカ location with a fresh look, carrying on its fundamental flavors while adding new ones】 In １９７０, the first Osaka World Expo was held, serving delicious specialties from various countries that most Japanese visitors had never seen or tasted, giving them their first dining-out experience in what was called “Japan's first year of dining out.” In #恵比寿南三丁目 along #駒沢通り, still surrounded by wooden houses but with traffic rapidly increasing as widespread motoring arrived, #創業者 #重本一夫 worked hand in hand with his wife to open 「#コルシカ」 at just ２３, leaving a certain Ginza restaurant to go independent. Over the half-century since then, #恵比寿コルシカ delighted many customers' palates while nurturing numerous chefs of Michelin-recognized restaurants who are now hailed as legends. That same #シゲさん retired at ７３ when the aging building was rebuilt and the area redeveloped, closing コルシカ. Through the pandemic, 2 years passed. The new building was successfully completed as part of an integrated reconstruction with neighboring buildings. When the building owner consulted シゲさん about attracting a restaurant tenant, he recommended 北村 新, his #最後の弟子, whom he had trained at コルシカ for １０ years and who was doing his final training before opening his own restaurant at a famous establishment シゲさん had introduced him to. The building owner was also one of コルシカ's oldest and most devoted fans, so 北村, whom he had known since he joined straight out of school, was immediately approved. With #コルシカの伝統の味 as a cherished foundation, while offering the next generation's #北村新のイタリア料理 rather than simply indulging in nostalgia, this was a restart as #コルシカ第二章. Adding #コルシカ創業年 to the business name, it became 「#コルシカ１９７０」 with a new look: chic, modern interiors with high ceilings and extensive use of imported Italian tiles. With a different atmosphere from the old, approachable neighborhood Italian コルシカ, seating was limited to ８, making it a place to relax over wine as well. From ２０２４年２月１４日, it opened quietly, unusually for these days, without a major opening announcement and initially without even publishing its phone number. Many senior chefs, suppliers, and chef friends and acquaintances visited to celebrate the opening, checking the flavors and offering opinions and impressions. Starting with longtime コルシカ fans like me, who happened to pass by, noticed it was open, and came in, it gradually got underway. On my previous visit, I'd thoroughly enjoyed the nostalgia of #重村一夫シェフの味 from #先代コルシカ, so this time, wondering what sort of food #コルシカ新シェフ #北村新 wanted to serve his guests in the future, I requested an 「#おまかせメニュー」 at the middle of the per-person spending range projected in the restaurant's business plan. On the plates, summer and spring were vying with each other, with summer slightly ahead: truly early-summer cuisine. What I had was: #姫サザエのジェノベーゼ #茄子のマリネフレッシュトマト風味 #テットドモアンヌの生ハム巻き #帆立のジェノヴェーゼソース #鯛のソテーが載った新じゃがピューレの浮身のビスクズッパ #アスパラガスのムース夏野菜饗宴 #コルシカ伝統 #ドライカレーのライスグラタン（ドリア） #牛ヒレ肉の新玉葱ソースのミニッツステーキ焼き夏野菜添え #ケールのサラダ #夏野菜のトマトソースのパスタ #キャラメルジェラート Espresso. I thoroughly enjoyed both the traditional dishes and new flavors. Thank you for the meal. My companion left the pairing to the restaurant, choosing only red wine to match the dishes, while I had nonalcoholic beer and club soda. The ４ reasonably priced glasses of wine were reportedly all delicious, without a single miss, and paired well with the food. An omakase course can be arranged by discussing it in advance when booking. Of course, there are various à la carte dishes too. For reservations, earlier starting times are fairly full, but given the location, they also seem to accept later starts for a second seating. During service on the day, he cannot answer the phone or reply promptly to emails because he runs the restaurant alone. Apparently, if you leave a voicemail that day, he'll call back when he has a free moment.

+3