The Tabelog Award BRONZE I visited the Italian restaurant "Lito(4.21)" which is listed among the top 100 restaurants in the EAST region! According to the introduction on the Tabelog homepage, Chef Rihito Kubota has experienced the culture of fermentation and acidity in Amalfi and Friuli, Italy. After returning to Japan, he honed his skills at "Restaurant Naz(4.56)" in Karuizawa. He also obtained a sommelier qualification and gained service experience at the Italian restaurant "ecco" in Nagoya. In 2023, he opened "Lito". The restaurant is located about a 4-minute walk from Hisaya Odori Station, on the second floor of Orange Town along Takebe Street. As it is a reservation-only restaurant, I made a reservation for a holiday and came here! Inside, there are table seats and four counter seats. On this day, all the guests at the counter were dining alone. I ordered the Seasonal Lunch Course with 8 Dishes (JPY 11,000). This is before tax and a 10% service charge. Once seated, I was asked, "Would you like sparkling or still water?" so I requested sparkling. San Pellegrino (JPY 1,000). After receiving the drink menu, I was told, "Our recommendation is the wine pairing." So, I decided to go for it and ordered the Wine Pairing (JPY 11,000). This was a fantastic choice! As expected, they pursue a unique expression that connects fermentation and wine seamlessly. ◆Corn The dish is adorned with marigold petals. Sweet corn paired with the saltiness of caviar. This is complemented by an aged champagne. Simply the best. ◇Laelto Frere Brut Ultra Tradition ◆Conger Eel Fried conger eel served with fermented lettuce and Okinawan island okra. The delicate conger eel has a hint of yuzu fragrance. This is incredibly delicious. Paired with a lightly sparkling wine from Yoichi, Hokkaido. The soft bubbles and the gentle sweet aroma reminiscent of muscat are a perfect match. ◇Niagara Hasegawa Vineyard 2025 ◆Sweet Shrimp Served with somen from Shodoshima and sweet shrimp, topped with a lacto-fermented tomato sauce. The synergy between the elasticity of the somen and the shrimp is delightful. The perilla oil adds a wonderful accent. Paired with a rosé wine. It has a slight lactic and gentle barrel nuance like condensed milk. ◇BABUSHKA Rosé ◆Swordfish The grilled swordfish has a crispy skin and juicy flesh. Underneath the swordfish is eggplant from Kagoshima. The sauce made with fermented mushrooms and green beans perfectly balances the richness without feeling heavy. Paired with an orange wine named "Ti Voglio Bene" which means "I care about you." ◇Ti Voglio Bene ◆Homemade Ciabatta The ciabatta, made with high hydration, is crispy on the outside and chewy on the inside. It’s delicious even dipped in the mushroom sauce. ◆Aichi Beef Next came the fillet of Aichi beef. They pour the fond de veau sauce right in front of you. This might be the best beef I’ve ever had! Paired with a slightly aged red wine from Tuscany, Sangiovese. ◇Sanguineto / Vino Nobile di Montepulciano Riserva 2021 ◆Squid The homemade pasta is made right from stretching the dough. It’s fun to watch. When asked about the amount of pasta, I requested the normal size (40g). ...All the customers at the counter ordered more, though. The pasta is topped with squid. Herbs and fermented lemon are added. Paired with a Chardonnay from Tuscany. ◇JLMA (Ilma) For dessert, we had ◆Melon, followed by ◆Mango. I had a truly satisfying time. Here, I have become one of the 12,100 reviews!
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