scaglia（スカーリア） Tokyo

New Italian place. The chef trained first in Florence and then moved to Alba because he likes the cuisine of Peimonte.
His pasta is very good, two pasta dishes were served.
Trofie Abalone Genovese: Handmade in the restaurant, the Trofie pasta paired exquisitely with tender abalone and rich Genovese pesto. The fresh, artisanal touch elevated the dish, making it exceptionally flavorful and memorable.
Spaghetti Kinka Pork with White Bitter Melon: This dish featured delicate spaghetti combined with succulent Kinka pork and subtly noticeable white bitter melon. The bitter melon added a surprising depth, enhancing the overall taste and making it a standout experience.
The rest is also good, but I think the Chef really shows his passion when cooking pasta. Less