Revisit (July 2026) This is my first visit in four months. The highlight this time was the charcoal-grilled Wagyu sirloin cap from Bell Farm, raised for 41 months, and the spaghetti with bottarga.◆ Menu for this visit Appetizer: Black olives and sun-dried tomatoes stewed in Pedro Ximénez, Mousse of mozzarella cheese and a parfait of Miyazaki mango with basil sauce and coarse salt. Prosciutto (Mortadella and fresh salami) with gnocchi fritti. Chiba's freshly harvested corn soup. Chilled spaghetti with hairy crab and sea urchin, served with wasabi. Charcoal-grilled liver of black-haired Wagyu. Fried flounder with white wine and sansho sauce. Risotto with green asparagus and Parmesan cheese. Palate cleanser: Red shiso granita. Charcoal-grilled seasonal vegetables: Turnip, bell pepper, sweet potato, snap peas. Charcoal-grilled Wagyu sirloin cap from Bell Farm, raised for 41 months. Homemade focaccia. Spaghetti with bottarga. Caramel panna cotta. Coffee. + Glass pairing (Dinner) JPY 35,800 per person.*The following is basic information about the restaurant, which may overlap with the details from my first visit. This is a reservation-challenging Italian restaurant led by Chef Daisuke Watanabe, who played a key role in elevating the popular Nakameguro restaurant RODEO to stardom, along with service staff Shiki Muranaka. The restaurant's name is inspired by the weaving and dyeing company run by Chef Watanabe's family in Yamanashi, reflecting a desire to connect producers, creators, and customers. It currently holds a Silver award from Tabelog. The omakase course is JPY 21,000. You can choose meat and pasta, with some items available for an additional charge. Drinks start at JPY 800 for beer, JPY 1,030 for glass wine, and JPY 780 for highballs. A 10% service charge is added separately. A chic hideaway located on the basement level. There are six counter seats and a semi-private table for five. The casual conversation with Shiki adds to the warm atmosphere.
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