We make a point of having this appetizer in the Italian Restaurant Mia Angela, Sapporo. The sparkling wine served in the restaurant is so crisp and fits the assorted starter to a T.
Quatro fromage follows the starter in our dinner at the restaurant.
We prefer the red beef stake to marbled ones. The work of the chef shake us up every time we savor the dishes at the restaurant.
Carbonara is the "Must" in winter season. On the other hand, cold sea urchin spaghetti we choose during the season of sea urchin.
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