I was looking forward to TACUBO as soon as I made the reservation. My expectations were high, and I’m pleased to say they were exceeded during my visit.Every dish showed a deep respect for the ingredients. The mozzarella from Takeshima was astonishingly fresh, and its simplicity highlighted the quality of the ingredients. Each plate, featuring seasonal ingredients like caviar, sweetfish, akamutsu, and duck, was expertly prepared over a wood fire, showcasing the chef's skill in cooking.One dish that particularly stood out was the pasta made with Chiba's Gold Rush corn. I was impressed by how the sweetness of the corn was brought out to such an extent, allowing me to fully enjoy the seasonal flavors. The duck was cooked to perfection, with a moist texture that enhanced its umami without the wood smoke overpowering it.I paired the dishes with wine, starting with Etna Bianco, followed by Chablis, and finishing with Volnay Saint-Antoine. Each wine complemented the dishes beautifully, enhancing the overall experience of the course.The atmosphere in the restaurant was calm, and the service was natural and pleasant, allowing me to focus entirely on the food.This is a place where there are no flashy presentations; instead, the ingredients, cooking techniques, wine, and service all harmonize at a high level. I believe it’s one of Tokyo's representative Italian restaurants, and I find myself wanting to return with each change of season to savor the dishes unique to that time.
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