Italian in Tokyo
- BaronDestructo Oct 28, 2013 09:35 AM
I am. Or, more to the point, will be in a about a week and a half.
But I'm also looking for a great Italian restaurant in Tokyo (I've done my due diligence and scoured the boards but couldn't find a recent recommendation).
On my past visits, I've been to Aroma Fresca, Ristorante Aso, Il Ghiottone, and Faro. I could certainly make a return visit to any of the aforementioned but was wondering if all had any suggestions fora must-try Italian restaurant?
I was to a great Italian place about 4-5 years ago:
"Il Grappolo da Miura"
They had wonderful homemade pasta and bread (our waitress had baked the bread that day!) and delicious meat and fish.
The Biodinamoco / Il Teatrino group isn't as good as it used to be but is still very good. There's Felicelina too.
If you don't mind the slight odd seating arrangement, Felicelina is very good. I had fantastic uni spaghetti and squid ink pasta there last year. The grilled anago (with fois gras & black truffle) was OTT - in a good way. My dinner companion commented that they preferred Bingo's uni pasta - haven't tried it myself, but that could also be an option.
Antica Trattoria Nostalgica is consistently good. Meatier than Felicelina, but I they do a good karasumi (bottarga) spaghetti and an asari (clam) fregula to satisfy fish fiends.
I haven't been to Icaro for about 3 years, but am tempted to return now that I see their beet and ricotta ravioli is on the menu next month. They are, of course, most famous for the deer pappardelle that won them all that ¥¥¥. Anyone been recently?
You've already have had the great italians !! But I really would like to have your opinion on the Italian of Il Bulgari Ginza. Myself, the first time was at lunch, and I was so gladly surprised of the South flavored dishes, with for exemple squid roasted with yuzu sauce and served with 'nanohana(Japanese vegetable)'.. In my simple menu at 5000yens, the pasta 'al ragu' was done perfectly and with some orginality.. so I ordered supplement, and asked for the fresh home made ravioli that was fondant.. then with my second plate of pasta came out the chef Luca Fantin, the chef is, if I remember correctly, from Napoli.. And we had a so pleasant talk that I asked frankly the season he uses 'sea urchin'! So the second time I have had the most wonderful risotto with sea urchin, and it was in late November.. but the chef Luca Fantin told me he can make your choice of pasta sauce as long as he's having the ingredients.. I highly recommend it.
After, if you're after the classic antipasto, pasta, secondo piato.. I can give you another address where you might have also uni pasta, not less expensive but surely highly done is the ristorante Da Nino, at Nogizaka.