This was my first visit to the restaurant, which is a recipient of the Tabelog Award BRONZE 2026.The main entrance is somewhat inconspicuous and easy to miss, but the interior, renovated from a traditional Japanese house, features a spacious courtyard.Perhaps due to the season of spring vegetables, the menu is generally rich in vegetables. While it is based on Italian cuisine, there is a strong influence of Japanese flavors. On the other hand, there are also bold seasonings with strong spiciness and acidity, which left a memorable impression.Here are my notes on each dish:- Katsuo: The garlic chives have a wasabi-like nuance, with a slight spiciness here and there.- Risotto: It doesn’t use cheese, which isn’t to my taste, but it has an interesting flavor.- Jerusalem Artichoke: A vegan dish centered around wild vegetables.- Pork: The pork has a pleasantly wild aroma.- Spaghetti: The grilled firefly squid adds a unique touch.- Tagliolini: An interesting combination of bottarga and lime.- Granita: A subtle fragrance of fuki no tou (butterbur sprouts).- Amazon Cacao: The rich, bitter cacao combined with a hint of vinegar is exquisite.
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