English translation follows Japanese text.

「イタリア南部の小さな港町、中心部の賑わいを少し離れてブラブラと小路を入ると、小さいが良い感じのレストランがあった」。冒頭の「イタリア南部〜港町」の部分を「西麻布」に代えた描写がぴったりくるレストラン、それが「13 Aprile」である。

オフホワイトの壁に茶色のテーブルとアンティークの椅子が並ぶ店内は、図面引きから配色、壁塗りまで、全てシェフとスタッフの手作り。入口側の白い木枠の大きな窓を開けると、緑に囲まれた小さなテラス席へ向けて「風がスッと抜ける」独特の爽快感が広がり、何とも居心地が良い。

「昔は、デザインをやっていました。」という日高シェフが、「空間よりも皿の上で表現をしてみたい。」と料理人を志したのは、２５歳の時。その後、日本・イタリアでの修行を経て自分のお店をオープンする迄約１０年。この部分だけを読むと「天才肌で、ちょっと押しの強い」タイプを連想するかもしれない。が、実際の彼はどちらかと言えば静かで少しだけ頑固者。そして、彼が作るプレートは、密な１０年間を過ごしてきたことが感じられる丁寧な味わいである。特に魚と野菜の料理、そして常時７〜８種類揃った手打ちのパスタはお薦め。また「料理に合わせて、少しずつ白を増やす予定です。」というワインは、リーズナブルで気軽にボトルで楽しめる。

厨房はシェフと弟（彼もイタリアで修行）の２人、ホールは１人（＝シェフの奥様）という完全に家族経営？というところまで、ある意味冒頭の描写にぴったり。「気持ちの良い空間と暖かい雰囲気で食事を楽しんで、忙しい毎日からちょっとリフレッシュしたい。」という時に、絶対にお薦めの一軒。

最後に：店名の「13 Aprile」とは、直訳すると「４月１３日」。１３というのはイタリアで縁起の良い数字で、店の目印も１３の看板なのだが、実は他にも意味があるとのこと。興味がある方は、是非お店で直接どうぞ。

This is the kind of small restaurant you would love to stumble upon if you were a visitor to a small port city somewhere in Southern Italy and had managed to meander away from the main street. If you were to take such a stroll away from bustling Nishi Azabu crossing, with luck you might discover this very small cucina situated behind another restaurant located off a backstreet.

The restaurant itself, gently welcoming with its eggshell colored walls and a scattering of brown tables & chairs inside, is designed and decorated by the Chef and his staff. You are caressed by the refreshing breeze as it gently whispers through the large wood framed window by the entrance to the patio where a few more tables await their guests.

Chef Hidaka started out in life as a designer until at the age of 25 he decided to change his medium of expression from the drawing board to dinner plates. His broad experience includes time working at restaurants in both Japan and Italy. This fruitful road took him 10 years to travel before finally opening his own restaurant. You might imagine he is an artist of genius with a strong desire to express himself. Instead, he is more accurately described as a rather quiet and humble man. In each dish he prepares, you can taste and realize that he did not waste ten years cooking for other restaurants. Fish, vegetables and, especially his homemade pastas are definitely highly recommended. To go with these dishes, the restaurant is increasing the number of white wines they stock. As you would expect, the wines are quite reasonably priced.

This is definitely a family owned and operated restaurant. The chef works in the kitchen with his younger brother while his wife takes care of the dining space serving customers. We highly recommended this restaurant if you are keen to escape from your busy routine and enjoy dining in a warm atmosphere.

By the way, the name of the restaurant, 13 Aprile means, of course, Apirl 13. However, it also has another meaning. If you want to find out, you are free to ask!