Tabelog AWARD BRONZE 2026When it comes to Italian cuisine in Aichi Prefecture, Lito is the place to go. The owner, originally from Naz in Nagano Prefecture, incorporates fermentation techniques into his Italian dishes.I had been curious about this restaurant for a while, and today I finally had the chance to visit.I was really looking forward to the spring-themed dishes.**Spring Lunch Course** ◾︎ White Asparagus Panna Cotta With caviar, pomelo, and smoked scallops. The panna cotta is refreshing, packed with the umami of caviar, the citrus notes of pomelo, and the rich flavors of smoked scallops.◾︎ Fried Oysters These oysters have no strong taste, complemented by a homemade sauce and fuki no tou (butterbur). The strawberry powder adds a nice touch.◾︎ Grilled Kinmedai (Golden Eye Snapper) with Green Pea Sauce, Sakura Shrimp Sauce, and Brussels Sprouts, topped with Fermented Mushroom Powder The light flavor of the kinmedai is enhanced by the umami of sakura shrimp, fermented green peas, and Brussels sprouts, creating a delightful combination.◾︎ Homemade Bread Soft and fluffy, delicious on its own.◾︎ Sweet Shrimp and Cold Pasta (Somen) with Fermented Tomato Sauce A dish that allows you to fully enjoy the flavors of the fermented tomato sauce. The sweet shrimp and chewy somen create a refreshing taste.◾︎ Aichi Beef Smoked with black garlic and straw, this dish is aromatic and flavorful. Stir-fried asparagus and new potato sauce complete the umami experience. I was very satisfied with this dish.◾︎ White Fish Pasta I expected a rich flavor from the creamy pasta, but the aroma of white fish and sansho (Japanese pepper) combined with fermentation made it surprisingly light. It was very delicious.◾︎ Milk Ice Cream with Amazon Cacao and Strawberry Compote The aroma of Amazon cacao and the acidity of strawberries create a perfect balance, making it an ideal dessert after a meal.◾︎ Homemade Financier with Kanpei and Iced Coffee The financier was baked right in front of me. Topped with kanpei and jam, it was not only beautiful but also incredibly delicious.Every dish was delicate and uniquely crafted, making for a truly delightful meal.The live cooking experience right in front of me added to the atmosphere, and I had a wonderful time chatting with the staff.I would love to come back to experience the evening course in a different season.It was a great meal!
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