Located about a 3-minute walk from Kokuryo Station on the Keio Line, this Italian restaurant offers a spacious interior with an open kitchen and a visible pizza oven.The staff is plentiful and provides attentive service, frequently refilling water (which is super important to me).The sommelier's explanations are quite detailed.The cuisine leans more towards creative interpretations rather than traditional Italian dishes, presenting a more formal ristorante atmosphere rather than a casual vibe.I expected simpler dishes given the location in Kokuryo, but I was pleasantly surprised by the unique and bold flavors.They showcase seasonal ingredients from various angles, and although it’s a bit away from the city center, it’s not exactly rural either. They successfully highlight the restaurant's individuality in this challenging location.I wonder what they serve for lunch?Here are the dishes I enjoyed:- **Green Peas** A tart made with Italian green peas. This finger food features a tart crust with everything else unified in green, making for a beautiful presentation. The green peas have an earthy aroma, followed by dill herbs, smoked cherry salmon, prosciutto, and tuile, creating an interesting mix of flavors, aromas, and textures.- **Sardines** An appetizer resembling sushi. The sardines are marinated in red wine vinegar and gently cooked. The richness of the sardines blends well with the brioche underneath, balancing the saltiness of the anchovy and the sweetness of the chestnut glaze. This is a wonderfully creative appetizer.- **First Bonito** Carpaccio of first bonito. This fish is tender and enhances the texture of the other ingredients. It harmonizes with gorgonzola, shallots, pickled pearl onions, and maple syrup.- **Fava Beans** Risotto with fava beans and Japanese beef shank. Rich and creamy with hints of green asparagus and the aroma of tears beans, accented by sansho pepper.- **Firefly Squid** Finely sliced new potatoes provide a crisp texture, pairing excellently with the rich Trapani sauce known as "Southern Italian Genovese" and the squid's innards. They called it a "palate cleanser," but it was truly delicious.- **White Asparagus** A whole asparagus fried to perfection. The chicken liver pâté underneath is flavorful. With cheese, a soft-boiled egg, and browned butter sauce, the umami is elevated.- **Vongole Bianco** Vongole made with clams and Manila clams from Mie Prefecture. They cleverly hide pistachios underneath, adding a unique touch. The aroma is distinctive.- **Lamb** The main dish is a flavorful lamb lunch chop cutlet, topped with roasted sweet new onions. The sauce is a milder arrabbiata, balancing the acidity of the tomatoes and the cheese nicely.- **Pizza** I could choose 4 out of 8 types of pizza, so I selected Margherita, shirasu from Yamari, Marinara, and spring cabbage. Since it was the last dish of the course, the dough included whey and onion water. While it doesn’t have the fluffy texture of Neapolitan pizza, the aroma of whole wheat is impressive, making it unique. The spring cabbage pizza was particularly juicy and innovative.- **Sage** Ice cream made with sage. The bitterness of the uncooked white lemon jam and the aroma of olives are delightful, making it the perfect dessert for someone like me who isn’t fond of sweet treats.I spent over two and a half hours here.This restaurant truly stands out with its unique character in Kokuryo. It was a great meal!