A casual offshoot of the hard-to-book Tacubo in Daikanyama, @tacubo_shirokanedai offers the same wood-fired Italian cuisine but in an à la carte format. Entering the restaurant is a dramatic affair where a long stairway leads to a rustic cave-like dining room. Guests sit along one long communal table with an impressive wine cellar on one... More
A casual offshoot of the hard-to-book Tacubo in Daikanyama, @tacubo_shirokanedai offers the same wood-fired Italian cuisine but in an à la carte format. Entering the restaurant is a dramatic affair where a long stairway leads to a rustic cave-like dining room. Guests sit along one long communal table with an impressive wine cellar on one side and the open kitchen on the other. The menu is pretty extensive with a dozen appetizers, 20 pastas and 6 mains to choose from. The dishes are meant to be shared between two people and you can ask them to be split ahead of time. The must-try is the signature chilled pasta with caviar but all of the dishes we tried were delicious and well executed. Don’t miss the extensive wine selection here - available by the glass or bottle.
What we tried:
Yamayuki Tuna Tartare on Wood-Fired Bruschetta
Roasted Shiitake Mushroom from Fukuda Farm with Gorgonzola
Conger Eel Fritto with Celeriac and Lardo
Braised Wagyu Beef Offal with Tuscan Kale in Tomato Sauce and Pecorino
Chilled Pasta with Oscietra Caviar and Smoked Scampi
Ragu of Squid Ink
Crepe with Vanilla Ice Cream and Japanese Native Honey from Ehime
Canele
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Tacubo Shirokanedai
Tokyo, Japan
#supermelJapan #supermelTokyo Less
