【Visit Date】Dinner on July 29, 2026【Order Details】Omakase Course (Second Half)Dolomiti PilsnerDolomiti RossaThat night, I headed to Kitashinchi.It had been four years since my last visit to TOM Curiosa, before their relocation.I made a reservation for the second seating at 8:45 PM.Upon entering the restaurant on the 3rd floor of the building, I found the space to be much more spacious than the previous location. The counter had 9 seats arranged as 1 (Washi), 2, 2, 2, 2. The four-person tables were also fully occupied.Since I didn’t have the budget for pairing, I opted for Italian beer and the course began all at once.Here’s what I had, and I apologize if I got anything wrong:● Panna Cotta made with buffalo milk, aged 36 months Parmesan cheese ● Sawara (Spanish mackerel), Botan shrimp, scallops, seasonal vegetables, and fruits ● Classic potato dish ● Hairy crab and corn saffron risotto ● Freshly squeezed corn juice ● 24-month aged Perciatelli by Mr. Tada, buffalo mozzarella from Takeshima, Chiba, salad, hot rice, and torta fritta ● Peperoncino with squid and bottarga ● Venison and beef fillet (Tottori), chicory, and black pepper paste ● Tagliatelle with light tomato sauce, fried eggplant, freshly made basil pesto, large size, and Parmesan cheese ● Mango from Miyako Island ● Tiramisu ● Cold brew iced coffee ● Souvenirs (4 types of biscotti)The Perciatelli was as delicious as I remembered, and the perfectly cooked meat was great, but I think I preferred the dishes from the previous location overall. The atmosphere was different too.We finished around 10:50 PM, and the bill came to JPY 31,740.It has certainly become more expensive, hasn’t it?I was full, so I headed straight home.It was a great meal.
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