Chef Koichi Onuki has opened his restaurant/wine shop to reflect and accurately offer all the roots of his Italian culinary training. Three years spent in Piedmont, precisely in Alba (in a refined country restaurant) and in Sardinia (at the court of chef Roberto Petza) with an interlude in the Marche at Symposium in Fano. The restaurant is small (just 20 seats between counter and 3 tables locted at a stone's throw from Nakameguro station). With obsessive attention to the authenticity of ingredients, the menu offers Sardinian-Piedmontese dishes with Japanese aesthetics. The ambiance is familiar, but very well-prestented. The wine list is rich and well balanced between the regions of reference. Fresh pasta and bread are always homemade. Do not miss the roasted onions stuffed with chicken livers and the fresh tagliolini with cuttlefish ink and sea urchins and spaghetti with mussels.
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Excellent
