At PRIMO PASSO, where you can enjoy a variety of dishes centered around pasta, the chef, who previously worked at the three-star restaurant "Quattro Passi" in Naples, skillfully incorporates Japanese elements into each plate.◯ Corn and Almond The refreshing taste of summer corn washes over you, almost making you forget the heat, as its sweetness gently enters your palate. The accompanying almond gelato adds a smoky aroma, creating a light yet richly flavored experience.◯ Fried Pizza with Prosciutto and Cheese Beautifully delicate prosciutto, resembling pale pink petals, envelops a crispy fried pizza filled with various cheeses. The chewy texture of the pizza combined with the soft, elegant mouthfeel and subtle saltiness of the prosciutto enhances the cheese's aroma, adding depth to the dish.◯ Bonito, Peach, and Eggplant The juicy bonito pairs beautifully with eggplant and peach, delivering a refreshing flavor. The subtle sweetness of the peach complements the bonito, while the smoky aroma adds a gentle accent.◯ Orecchiette with Managoshish Pepper and Paprika The dish begins with a gentle waft of wasabi, and as you scoop from the bottom, the flavors of managoshish pepper, surf clam, wood ear mushrooms, and the firm texture of orecchiette blend together. The meatballs add a robust texture and saltiness, enhancing the umami.◯ Swordfish, White Cucumber, and Pistachio The fried swordfish is crispy yet tender, with a firm and elastic flesh. Underneath, a sauce made from shiso, parsley, and okra supports the flavor, creating a delightful contrast with the coolness of the dish.◯ Spaghetti with Baby Squid The moist texture of the baby squid intertwines with the cold spaghetti, creating a rich expression. The smooth texture is refreshing on the palate, while the caviar bursts in your mouth, adding a sense of richness, and the flavor of sudachi leads to a clean finish.◯ Risotto with Green Asparagus and Whelk With high flavor contrast and varying textures, each bite offers a different charm. The asparagus is fresh and melds beautifully with the rice, while the whelk holds a deep umami that gradually releases with each chew. The refreshing taste of basil adds a lightness to the dish.◯ Prosciutto, Melon, and Mint Rolled up for a single bite, the prosciutto is so soft that it begins to melt from the warmth of your hand. The sweetness of the melon and the subtle saltiness blend perfectly, creating an exquisite flavor.◯ Nanatani Duck The breast of Nanatani duck is cooked to a tender, almost rare finish, offering a fluffy texture with a hint of iron and the acidity of the sauce. The skillful cooking technique ensures even tenderness, combining with the quality of the ingredients for a truly remarkable dish.◯ Cappuccino Beneath the cappuccino-like foam lies pasta infused with dashi and a generous amount of sakura shrimp. The contrast between the firm pasta and the texture of the shrimp is exquisite.◯ Hazelnut The hazelnut flavor is concentrated, allowing you to truly savor the ingredient. As it melts in your mouth, the richness spreads through your nostrils, filling you with a delightful sweetness.◯ Panna Cotta with Young Ginger and Mango The panna cotta made with young ginger is refreshing yet chewy, while the mango and accompanying caramel deepen the flavor, evoking a sense of summer.◯ Cream Puff Freshly baked cream puffs with a crispy exterior. The rough sweetness of the sugar coating and the creamy filling create a delightful wave of flavor. This aromatic cream puff concludes the meal, leaving a lingering sense of bliss.At PRIMO PASSO, where a comfortable counter invites you to relax, you can savor a variety of dishes centered around pasta. The restaurant elevates seasonal ingredients, showcasing their aromas and textures in refined Italian cuisine. The combination of the chef's expertise honed in Naples and the wonderful Japanese ingredients results in dishes that respect the essence of the ingredients while introducing new expressions. It was a place where I could enjoy different flavors with each plate and truly engage with my meal.