Lito (Lito) Nagoya

This was my first visit.I used to come to Hisaya Odori frequently about 10 years ago for work, so it felt a bit nostalgic for me.On my way to the restaurant, I passed by buildings I used to visit often, which gave me an odd sense of familiarity despite it being my first time here.I had made a reservation for a course meal in advance.Upon arrival, I mentioned my dietary restrictions, and they promptly accommodated my requests.Such flexible service is truly commendable.I was impressed by their high level of hospitality.The dishes were creatively prepared, and I enjoyed them visually as well as in taste.The seasoning was quite good overall.Among everything, I particularly loved the pasta.Overall, I felt the dishes were thoughtfully crafted, and the service was excellent, leaving a positive impression for my first visit.I would definitely want to return to this restaurant when I find myself in Nagoya and need to choose a place to eat. Less

【Lito】——————————————★: Tabelog Rating 4.21 (at the time of posting)★: Tabelog Top 100 Restaurants 2025★: Tabelog 2026 BRONZE: JPY 15,000 - JPY 20,000 (dinner): Hisaya Odori Station——————————————Genre: Italian / Suitable for couples, families, and friends◎I visited "Lito" located in Hisaya Odori, Nagoya.This restaurant offers innovative Italian cuisine that combines carefully selected ingredients from Aichi and across the country with fermentation techniques.Each dish is crafted to enhance the natural flavors of the ingredients, providing surprises and discoveries that differ from typical Italian cuisine. In addition to the food, the wine and non-alcoholic pairings selected by the chef, who is also a sommelier, are another highlight. The experience of the dishes and wines coming together throughout the course was truly impressive.The interior has a calm atmosphere, and the counter seating allows guests to enjoy their meals while watching the cooking process, which is a nice touch. With only 15 seats, it’s a compact space that allows for a focused and leisurely dining experience.The incorporation of fermentation, a distinctly Japanese technique, into Italian cuisine creates unique dishes that can only be enjoyed here. The overall experience, including the food, pairings, and ambiance, offers a high level of completeness.I was informed that the course menu changes with the seasons, so I definitely look forward to visiting again. Less

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! Less

Corn mousse with consomme jelly featuring fermented pineapple.Baked rock oysters with Manganji peppers in a semi-dried tomato sauce.Risotto with fermented wasabi greens and purple sea urchin.Fried conger eel and Okinawan island okra in a sauce of fermented lettuce and mustard.Sweet shrimp marinated in kombu oil with somen in a lacto-fermented tomato sauce.Grilled knife fish and steamed red eggplant in a sauce of green beans and shellfish broth, topped with mushroom powder.Aichi beef sautéed in burnt butter with spring greens, served with pureed new potatoes and green asparagus in a meat fond de veau sauce.Taliolini with swordtip squid, zucchini, and karasumi, finished with fermented lemon juice.Melon soda and yogurt gelato.Freshly baked financier and mango.The chef, trained at Naz, incorporates fermentation into each dish, showcasing ingredients that shine with their unique flavors. While it’s difficult to pinpoint the flavor enhancements from fermentation, it elevates the overall quality of each Italian dish.The grilled knife fish was incredibly delicious! The impact of the mushroom powder's aroma was truly remarkable. Less

This time, I enjoyed the summer course since it's July.The chef, who is also a sommelier, personally selects the pairing wines (including non-alcoholic options).He explains how to enjoy each dish and its pairing, making it accessible for those who are not familiar with course meals or wine, as well as for those who cannot drink alcohol, who can still enjoy the non-alcoholic pairings.Even for those who can drink, I highly recommend trying the non-alcoholic pairings, as it will further reveal the charm of this restaurant.I look forward to visiting again for the autumn course.Now, I'm already debating which pairing to choose... Less

For a birthday celebration, we requested to visit 'Lito', a renowned Italian restaurant located in Izumi, Higashi-ku, which is listed among the top 100 Italian restaurants of 2025. This area around Takakura is known for its popular French and Italian eateries, but Lito stands out for its unique offerings that utilize fermentation techniques, which we were excited to experience as it was our first time combining Italian cuisine with fermentation.Lito is situated in the same building as L'Atelier Izumi, which is also recognized as one of the top 100 steakhouses and teppan-yaki restaurants of 2025. We were grateful that the staff came out to greet us at the entrance, especially since I remembered getting lost in the complex layout of the building during my previous visit to L'Atelier Izumi! The interior of Lito features a clean wood design, creating a bright and comfortable atmosphere that feels welcoming rather than overly formal, even for a top-tier Italian restaurant. Although we were recommended to try wine pairings, I tend to get dramatically tipsy from white wine, and since everyone had different drink preferences, we opted for glasses instead. This decision ended up affecting our level of inebriation after the meal, making our second stop quite challenging! Each dish was presented with a detailed explanation of the fermentation points and how to enjoy them, which made us savor the first bites even more. It was fascinating to experience the subtle nuances of fermentation, such as flavors that initially burst on the tongue and then gracefully fade away, or those that enhance the ingredients over time. Ultimately, we found ourselves simply enjoying the visual beauty and deliciousness of each plate. Each dish had a distinct flavor and quality that truly justified its status as a top restaurant. Every plate was not only adorable but also incredibly tasty, leading us to exclaim things like "Delicious!!" and "Wow?!" at our table, which was a bit embarrassing, but it was wonderful to see the guest of honor so happy, making for a great celebration.I apologize for not being able to articulate everything perfectly in this review, but each dish was so unique that I highly recommend visiting to experience it for yourself! Thank you for another wonderful meal today! ☺️ Less

I made a reservation for noon on a weekday, about a month in advance. I appreciate that they accept reservations for just one person.Upon arrival, I was greeted outside the restaurant, which was a thoughtful touch, especially in the heat.This was my first experience with Italian cuisine incorporating fermentation, and it was absolutely delicious.The fermented ingredients not only had wonderful flavors but also amazing aromas. I was particularly surprised by how pronounced the natural scents of the ingredients were.Personally, I found the fermented lettuce and fermented mushroom powder to be especially tasty.The course meal was not only flavorful but also featured seasonal ingredients like corn and tomatoes, allowing me to enjoy my meal until the very end. Each ingredient's taste was distinct, and I was moved by each dish.I opted for the wine pairing, and they not only explained the wines but also how they complemented the dishes, which added to my enjoyment.The service was exceptional, and as a solo diner, I felt very comfortable. I sat at the counter, where I could watch the dishes being prepared right in front of me, which was both fun and impressive due to the wonderful teamwork.This restaurant was so remarkable that I would travel to Aichi just for it. I plan to make another reservation in the fall.It was a great meal.◯ OrderSpecial Lunch CourseWine PairingPost-meal drink (the restaurant's original lemon liqueur) Less

In the sweltering summer heat of Nagoya, a short walk from Hisaya Odori Station leads you to a building with orange bricks that softly reflect the sunlight. Ascending the stairs to the second floor, away from the city's hustle and bustle, you encounter a heavy wooden door exuding tranquility. After making a reservation, I stepped through the noren at noon, and was warmly welcomed right on time. The interior features a beautiful round wooden table and a gray-themed decor, harmonizing in a spacious area of about 15 seats, enveloped in soft lighting. Just gazing at the seasonal menu placed on the table fills me with excitement for the time ahead. In this serene atmosphere, infused with the chef and sommelier's aesthetic sensibility, the supreme course celebrating summer quietly begins.■ Corn Served in a rustic yet high-quality terracotta deep bowl, this dish is so beautiful that it makes my heart race at first sight. At the bottom lies a fluffy and smooth corn mousse, airy and light, topped with a beautifully transparent amber-colored consomme jelly. At the center, large caviar is heaped, surrounded by vibrant yellow and orange marigold petals that bloom like a grand flower. The cool temperature releases the sweet aroma of roasted corn, while a tangy scent from fermented pineapple lightly follows. I was overwhelmed from the first bite by the incredible effort that went into simmering about 100 ears of corn for 12 hours, capturing the essence and fragrance of 5 to 6 ears in a single dish. As I scooped all the layers into my mouth with a spoon, the rich and pure sweetness of the corn melted away, accentuated by the pleasant saltiness of the caviar. The sharp acidity from the fermented pineapple transformed the rich flavor into a refreshing summer aftertaste. The complex umami of the roasted corn and fermentation lingered long after, making this dish alone worth the visit.■ Pike Conger On a wide plate that evokes the warmth of earth, a dish is artfully arranged in three dimensions. At the bottom, finely chopped island okra is placed, topped with freshly fried pike conger, accompanied by a mustard sauce with fermented lettuce and frilly lettuce, crowned with a fluffy white lime espuma. The moment it arrives, the fresh and zesty lime contrasts beautifully with the warm aroma of the freshly fried fritters. The batter is incredibly light; when I cut into it, the outside is crispy and fragrant, while the inside remains moist and fluffy. As I take a bite, the crispy and airy texture of the fish mingles with the refreshing lime foam, and as I chew, the deep acidity of the fermented lettuce and mustard harmonizes perfectly with the stickiness of the island okra. Despite being fried, it feels light and embodies the essence of summer.■ Sweet Shrimp In a deep bowl adorned with a gentle pink marbled pattern, a clear red lactic acid fermented tomato sauce is spread. Neatly rolled, small Sanuki somen is placed in the center, accompanied by aged sweet shrimp, shredded rhubarb pickles, and delicate purple shiso flowers. The refreshing aroma of the shiso flowers and the sweet and tangy scent of the fermented tomato waft gently in the cool air. The chilled somen glides smoothly, intertwining with the melt-in-your-mouth sweetness and rich umami of the aged sweet shrimp. The dimensional acidity from the lactic acid fermented tomato and the crisp texture of the rhubarb gently unify the dish, providing a wonderful coolness on a scorching day.■ Swordfish In the center of a matte white deep plate, a vibrant orange sauce made from white beans, shellfish broth, and tomatoes is laid down. On top, the charcoal-grilled swordfish from Kagoshima is placed, hiding tender eggplant underneath. The fragrant aroma from the freshly grilled fish and the earthy scent of mushroom powder scattered on the plate intersect with the refreshing notes of rosemary. The skin of the swordfish is crispy and fragrant, while the flesh is moist and fluffy, perfectly cooked. As I scoop a piece with a spoon, the combination of the skin's crispiness and the fish's sweetness melds with the richness of the white beans and the umami of the shellfish broth, beautifully enhanced by the sweetness of the eggplant.■ Bread The fragrant ciabatta, rich in the aroma of wheat, is served at just the right moment. It allows me to savor every drop of the sauce infused with the flavors of the swordfish and meat dishes, deepening my overall satisfaction with the course.■ Aichi Beef In the center of a calm black plate, a smooth potato puree and glossy fond de veau sauce are layered, boldly topped with grilled Aichi beef, showcasing a moist and glistening red cross-section. Beneath the meat lies butter-sautéed chrysanthemum greens, with vibrant snap peas on the side, and black garlic and fermented blueberries adorning the top. From the warm plate, a pleasant smoky aroma of charcoal and straw rises, stirring an overwhelming appetite alongside the rich fragrance of the meat. The aged Aichi beef is finished to a glossy rose color in the center, and the knife glides effortlessly through it. As I take a bite, the chewy texture of the meat releases a burst of rich umami. The exquisite acidity of the fermented blueberries and the smoky aroma from the straw highlight the meat's flavor, while the smooth potato and rich fond de veau create supreme satisfaction. The slight bitterness of the chrysanthemum greens and the texture of the snap peas prevent any heaviness, leaving a perfect aftertaste as the climax of the course.■ Squid On a beautifully marbled deep plate, freshly made homemade pasta is coated in a pale green zucchini sauce. Surrounding it are intricately cut squid shaped like flowers, topped with three-dimensional zucchini blossoms that have been fried to a caramel color, and the entire dish is sprinkled with golden bottarga powder. The powerful aroma of garlic wafts from the hot pasta, while the richness of the bottarga and the refreshing scent of fermented lemon spread in layers. The chewy texture and elasticity of the freshly made pasta, combined with the sweet and intense umami of the squid, take my breath away. The crispy texture of the zucchini blossoms bursts forth, creating a striking contrast of textures and flavors. Finally, the sharp acidity of the fermented lemon neatly ties everything together, leaving me deeply intoxicated by the chef's meticulously calculated composition.■ Melon In a white bowl layered on an emerald green plate, a yellow melon soda sauce containing ripe melon juice and carbonation is poured, with a beautiful spherical yogurt ice cream floating in the center. From the cool sauce, the rich aroma of melon and the floral notes of elderflower rise with the effervescence of the bubbles. Taking a bite of both the sauce and the ice cream at once, the carbonation bursts in my mouth, unleashing an intense melon flavor and refreshing sensation, creating an unprecedented dessert experience. Next, the creamy richness and acidity of the yogurt ice cream gently blend, and the juicy flesh of the cut melon and jelly emerge, returning to the refreshing essence of melon at the end. It was a perfect conclusion filled with storytelling and surprise.■ Mango On a chic rectangular plate, a freshly baked financier shaped like a cacao pod, made with Amazon cacao, is presented. Between the layers, homemade mango jam and vibrant Miyazaki mango are sandwiched. The warm dough releases the fragrant aroma of browned butter and cacao, intertwining with the elegant sweetness of the mango. As I hold it and take a bite, the crispy texture on the outside and the moist richness inside burst forth, beautifully merging the juicy sweetness of the fresh mango with the acidity of the jam and the bitter depth of the cacao. It was a light yet satisfying finale, a blissful conclusion.■ Iced Coffee With a pale and beautiful hue, this iced coffee is rich in aroma, with a mild bitterness that makes it easy to drink. It was the perfect cup to gently cool down the warm aftertaste of the course.Through the technique of "fermentation," Lito maximizes the potential of its ingredients. From the intensely rich corn and Aichi beef to the vibrant textures and flavors of the squid, and the surprising melon dessert, every dish was a remarkable experience etched deeply in my memory. Enveloped in the drama of aromas and temperatures unfolding in a tranquil space, I found a special reason to want to knock on this door again with each passing season. Less

I had confirmed the "12:00 PM start" when making the reservation, but I got lost trying to find the entrance and ended up being two minutes late! Fortunately, the staff was waiting at the bottom of the stairs, and I was able to enter the restaurant without any issues.This visit was for a special occasion, so we opted for the seasonal course.When making the reservation, my companion noted that they had allergies to squid and octopus, so the menus on the table were different from the start. Additionally, the owner or manager came by our table and asked, "We are changing the menu; is that okay?" Although we hadn’t mentioned it during the reservation, my companion then revealed that they also had an allergy to mango. The staff kindly made the necessary adjustments.We enjoyed a variety of delicious dishes that creatively incorporated fermentation. Less

I finally visited Lito, a place I had been curious about for a long time.Every dish was delicately seasoned to enhance the natural flavors of the ingredients, making for a delightful experience until the very end.The swordfish was particularly fluffy and exquisite! The roasted Aichi beef tenderloin was surprisingly tender, making it a blissful dish for a meat lover like me.The bread served alongside was crispy on the outside and chewy on the inside, so delicious that I couldn't help but want a second helping. It was the kind of bread that made you want to savor every bit of the sauce.To finish, we had a stylish melon soda dessert✨. It was so cute that I couldn't resist taking a photo. Of course, it tasted refreshing and was the perfect way to conclude the meal.This restaurant conveys a sense of care in each dish, focusing on quality rather than flashiness. It's a great choice for a leisurely meal or a special dinner with someone important. Less

I had the top course for lunch this time.Enjoying the course while watching the cooking process from the counter adds a lively atmosphere, and one of the charms is experiencing the moment each dish is completed.What stood out to me was the homemade pasta made from scratch right in front of me. The aroma and texture of the freshly made pasta are truly unique to this restaurant.I also requested a wine pairing to complement the dishes, and each course offered a different experience, enriching the overall meal.The financier we had at the end was so delicious that I found myself wanting another one. It felt like every part of the course was crafted with care.While the counter seats are limited, I recommend it for those who want to enjoy the lively atmosphere. There are also spacious table seats available, making it a versatile Italian restaurant suitable for various occasions. Less

I was taken to this restaurant by my husband for my birthday. To be honest, I was a bit worried since I had been to Reminiscence last year, but this place exceeded my expectations.The explanations were thorough, and the presentation of the dishes was stunning, which made the experience enjoyable. Additionally, the casual atmosphere was a pleasant surprise for a restaurant in this price range. The spacing between tables was generous, creating a relaxed vibe without being in a private room, allowing us to have a great time.The highlights were the sweet shrimp and Aichi beef. The sweet shrimp had such a delightful texture that it still lingers on my palate, and the olive oil enhanced its sweetness beautifully. The Aichi beef was incredibly tender, melting in my mouth, and it tasted surprisingly sweet for meat. I heard they cook it slowly at around 50-60 degrees, which creates a flavor that you just can't replicate at home.The dessert melon was refreshing, and the mango paired with the slightly bitter financier created a wonderful contrast.The celebration plate seemed to use fresh flowers, adding to both the aroma and the visual appeal. I heard Christmas is quite competitive here, but I would love to visit again when the seasons change. Less

Located just a 3-minute walk from Hisaya Odori Station, Lito is a popular restaurant recognized as one of Tabelog's top 100 establishments, offering innovative Italian cuisine centered around fermentation. The calm atmosphere, with a focus on the counter seating, allows diners to savor a set course meal at a leisurely pace, making it an ideal spot for special occasions and anniversaries.What stood out to me were the sweet shrimp, sea urchin, and Aichi beef. The sweet shrimp not only dazzled with its beautiful presentation but also harmonized perfectly with the refreshing acidity of the tomatoes and the rich umami of the shrimp, complemented by delicate capellini, creating a refreshing summer dish. The sea urchin risotto, which left the strongest impression, was rich yet surprisingly light due to the nuances of fermentation, bringing a smile to my face with its ability to highlight the ingredients' natural flavors. The addition of seaweed provided texture and flavor, elevating the dish to a refined level. The main course of beef was beautifully cooked, with a crispy exterior and moist interior. Each bite released the meat's umami, and the smooth puree combined with a deep sauce created a highlight of the meal. Not only the dishes but also the presentation and tableware reflected a strong attention to detail, making it a truly sensory experience. Lito is not just about creativity; it also offers a deliciousness that makes you genuinely want to return. I can confidently recommend this restaurant to anyone looking for Italian cuisine in Nagoya. Less

In early July, I went for lunch alone.Corn mousse, fermented pineapple, grilled corn consomme jelly, caviar, marigold.The jelly had a gentle acidity from fermentation that harmonized well with the sweetness of the corn. Overall, the corn flavor was the star, with a subtle floral aroma from the marigold lingering in the background. The fermented pineapple was used sparingly, but its occasional acidity added a nice touch to the dish.Okinawa island okra, fried conger eel, fermented lettuce and mustard sauce, lettuce salad, lime foam and zest, fermented lettuce powder.This dish was seasoned with a focus on the acidity from fermentation, skillfully bringing out the umami of the conger eel and lettuce. Personally, I found it quite appealing.The conger eel was prepared with care, removing small bones rather than the usual cutting method, resulting in an incredibly smooth texture.Cold pasta with sweet shrimp marinated in kombu oil, shiso flowers, rhubarb pickles, fermented tomato, and shiso oil sauce.The sauce made with fermented tomatoes was the same as the one used at Naz in Karuizawa. This time, the combination with shiso oil gave it a different character.The sweet shrimp was astonishingly sweet, with no unpleasant odor. The pasta was well-coated with the sauce, creating a harmonious dish.Kagoshima caught swordfish, rosemary, fermented mushroom powder, Kumamoto eggplant, white kidney beans, and clam broth sauce.The aroma of rosemary was exquisite, significantly enhancing the overall impression.The clam broth sauce was particularly outstanding, delicious whether paired with bread or the swordfish.On the other hand, while the eggplant was tasty, it didn’t have the same impact as the other elements.Aichi beef tenderloin, Hida snap peas, new potato puree, sauce made from beef sinew, and sautéed spring greens in burnt butter.The tenderloin was coated in a sauce made with black garlic and fermented blueberries, and it was prepared with a straw-burning technique.The sauce had a deep umami reminiscent of shiitake mushrooms, offering a complex and memorable flavor.The tenderloin was aged for about two months, making it surprisingly tender while still packed with flavor.Pasta with squid, zucchini, fermented lemon juice, bottarga, lemon marigold, and fried zucchini flowers.The most impressive aspect was the aroma of lemon marigold.Initially, it had a vibrant scent reminiscent of pineapple, but over time it changed subtly, leaving a delicate floral note in the final aftertaste. This change in aroma was fascinating and became an unforgettable accent.Homemade yogurt ice cream, melon soda, syrup-soaked elderflower, and ripe melon.By combining the sweetness of the ripe melon with carbonation, it resulted in an astonishingly refreshing dish.The yogurt ice cream was light and not overly creamy, making it an ideal balance for the final course.Miyazaki mango, Amazon cacao financier, and homemade citrus jam. Less

I made a reservation for noon and visited "Lito." The interior is a sophisticated and calming space, with meticulous attention to detail in both the decor and tableware. My anticipation grew even before the meal began. This time, I enjoyed the "Season Lunch Full Course (JPY 12,100, tax included)." The first dish was an appetizer featuring corn as the star ingredient. It was a unique combination with caviar and rich fermented pineapple jelly, a flavor I had never experienced before. Each ingredient harmonized beautifully without overpowering one another, and the caviar was perfectly balanced, allowing me to savor its natural flavor. Next was the sea urchin risotto, showcasing the sweetness of the Ryuu no Hitomi rice, combined with the rich umami of the horse dung sea urchin, and the fragrant notes of wasabi greens and seaweed. The sweet shrimp dish featured fermented tomato sauce and somen noodles. The plump sweetness of the shrimp paired wonderfully with the moderate acidity and umami of the fermented tomatoes, creating a refreshing summer dish. The standout for me was the swordfish. The presentation was stunning, making it a feast for the eyes. The cooking was impeccable, with the skin crispy and fragrant, while the inside was surprisingly tender. The pairing with the creamy eggplant was excellent, and the sauce was delicious as well. The homemade bread served alongside was moist and chewy, allowing me to enjoy the sauce until the very last bite. The main dish featured Aichi beef, served with a fragrant straw grilling that heightened my appetite. The meat was incredibly tender, releasing its umami with each bite, and it paired perfectly with the accompanying sauce. The final dish was fresh pasta, made on-site. It had a chewy texture, and the creaminess of the zucchini sauce was enhanced by the refreshing aroma of fermented lemon, making it a light and fitting conclusion to the course. For dessert, there was yogurt ice cream paired with carbonated pineapple and a homemade financier filled with mango. The richness of the yogurt ice cream combined with the sweetness and acidity of the pineapple and the refreshing fizz was delightful until the end. The financier was also fragrant, with the mango flavor providing a nice accent. Overall, the course was substantial, with each dish demonstrating high quality and completion. I felt the attention to detail not only in the food but also in the tableware, ambiance, and the staff's attentive service, making for a highly satisfying lunch. Since the menu changes with the seasons, I would love to visit again. Less

On a rainy day, I visited this restaurant for a girls' party.Upon arriving at the building where the restaurant is located, the staff was waiting outside to guide us to the entrance.I was already impressed by their thoughtful hospitality before even stepping inside. Thank you so much for your kindness in the rain! ♡The interior has a calm and sophisticated atmosphere.The tables are well-spaced apart, allowing us to enjoy our conversations without worrying about others around us.We started with a toast over champagne!The menu simply lists the ingredients, which makes you wonder, "How will they be creatively presented?" The anticipation only adds to the experience.When the dishes arrived, they were filled with refreshing summer flavors and vibrant colors, and the portions were generous! Everything exceeded our expectations in terms of quality.Additionally, the chewy baguette was exquisite.The baked sweets we had at the end were so delicious that I couldn't help but think, "I want to take some home as souvenirs!"The ambiance, service, and food were all outstanding, and I would love to invite my loved ones back to this wonderful restaurant.It was a great meal! Less

An Italian restaurant that prominently features fermentation. At first, I wasn't quite sure what to expect with the concept of fermentation, but each dish showcases its flavors in a beautifully crafted way. What appears to be a traditional Italian meal is actually elevated to a complex and intriguing taste experience. Words can't fully capture it, so I highly recommend trying it for yourself. From the counter seats with a great view, you can watch the pasta being handmade, which adds to the excitement. Every dish is a delightful blend of pure deliciousness and surprising innovation—there's no miss here. The menu changes with the seasons, making it a fantastic ristorante that you'll want to visit again and again. Less

Today, I set out to find delicious food that matches its value at Lito! (´∇｀)I enjoyed the Season Lunch for JPY 12,100, featuring seasonal ingredients like corn, sea urchin, conger eel, sweet shrimp, swordfish, Aichi beef, squid, melon, and mango.What makes this restaurant special is its use of fermented seasonings in the dishes.Even the non-alcoholic pairings incorporate homemade fermented seasonings, allowing those who don’t drink to enjoy the combinations with the food, which is a delightful aspect! (´∇｀)Each dish had its own unique character, but the standout for me was the main dish featuring Aichi beef.It was served with a sauce made from black garlic and fermented blueberries, and it was grilled over straw.The umami from the fermentation, the subtle sweetness of the blueberries, and the fragrant smokiness from the straw combined beautifully, making it delicious until the very last bite! I had a preconceived notion that fermented foods might be a bit strong in flavor, but upon tasting, I found them to be well-balanced and enhancing the overall deliciousness of the dishes.The entire course was filled with new discoveries, making it enjoyable all the way through! (´∇｀)I look forward to trying different combinations with seasonal ingredients when the seasons change! If you're interested, be sure to check it out! ☺️I mainly post about lunch and sweets as a record of my daily life! If you liked this, please give it a "like♡" or save it! Less

【2026.06 Italian Date♪】After honing my skills at a famous Italian restaurant in Tokyo, I traveled to Italy to learn fermentation techniques. Upon returning, I was involved in launching a restaurant in Karuizawa known for its fermented cuisine. This place offers the owner-chef's unique take on Italian food.I visited two years ago, and although it was delicious, I got caught up in exploring other hard-to-book restaurants and didn’t return until now. It’s a bit embarrassing, but it’s a common behavior among food bloggers!Of course, my wife loves it too, so it was an Italian date! We arrived at the building where the restaurant is located about five minutes early, and the staff at the first floor guided us to the restaurant. The stairs to the restaurant can be a bit tricky to find, so I appreciated their thoughtful assistance!We opted for the omakase course, paired with drinks. We toasted with bubbles and enjoyed unique dishes that showcased their fermentation techniques!【2026.06 Omakase Course (JPY 17,600)】☆CHAMPAGNE Laherte Freres 2025We started with a toast and a corn mousse!★CornCorn mousse, fermented pineapple, tropical fruits, grilled corn jelly, marigold oil, marigold flowers, Oscietra caviar.★Rock OysterBaked Nagasaki rock oyster, Manji chili pepper, semi-dried tomato sauce, cranberry, oregano.☆DOMAINE DES FRÈRES 2021A red wine paired with the oyster in tomato sauce.☆Homemade Bread, Ciabatta★Sea UrchinHokkaido purple sea urchin served on risotto, with seaweed, fermented wasabi greens, and sansho pepper, using rice from Ryuu no Hitomi.☆Koko to Aru Series Pinot Gris 2023★Pike CongerFried pike conger with lime foam, Okinawa okra, watercress, and a cream base with fermented lettuce and vision mustard sauce.☆NIAGARA Hasegawa Vineyard 2025★Sweet ShrimpCold pasta with somen from Shodoshima, marinated sweet shrimp from Ishikawa in kombu oil, and a sauce made from lacto-fermented tomatoes.☆BABUSHKA SAS BASCULE 2022★Spanish MackerelGrilled Spanish mackerel (2.5 kg) with citrus oil, red eggplant, and a sauce made from sea bream broth and fermented enoki mushroom powder.☆COLLI TORTONESI BIANCO 2024★Aichi BeefAichi beef grilled with black garlic and fermented blueberries, infused with straw for aroma, served with snap peas from Tounouen Takayama, chrysanthemum greens, potato puree, and fond de veau sauce.☆PODERI SANGUINETO I E I1. Toscana RISERVA 2021★SquidHandmade tagliolini with fermented lemon juice, bottarga powder, fresh marigold, and zucchini.☆JLMA CHARDONNAY TOSCANA 2024★MelonYogurt gelato, melon soda sauce, and ripe melon.★MangoFreshly baked financier made with Peruvian Amazon cacao, fresh mango, and homemade citrus jam.☆Coffee, Tea, Oolong Tea, Herbal Tea★Total: JPY 36,000/person x 2- Pairing: JPY 13,000- Sparkling Water: JPY 1,000Each dish offered a depth and complexity from the fermented ingredients that you rarely find elsewhere, making it quite interesting. The chef, who is also a sommelier, paired unique wines that were enjoyable! I can’t wait to return without waiting another two years! (￣∇￣)Location: From Exit 1A of Hisaya Odori Station, head north along Hisaya Odori, turn right at the first intersection, and proceed north on the second street (Takebe-dori) to the right-hand building on the second floor. It’s structured so that you enter through a dedicated staircase, so if you go up to the second floor via another staircase, you might get lost! Less

2,998 characters★Season Course (JPY 19,360, tax included) Duration: Approximately 2 hours and 20 minutesI traveled from Tokyo to Aichi Prefecture.This restaurant (4.20) is run by Chef and Sommelier Rihito Kubota, born in 1988, who hails from Aichi. After honing his skills in Italy, he learned about fermentation at Naz (4.51) in Karuizawa upon returning to Japan. I found an available slot through the online reservation site Table Check and decided to visit.In summary, the cuisine here is more innovative than traditional Italian. Each dish incorporates the "fermentation" techniques learned at Naz, but it is less focused on acidity, resulting in a milder flavor. Many dishes emphasize combinations rather than just the quality of the ingredients, which had its ups and downs, but I preferred it over sai (4.18) as a representation of Italian cuisine in Nagoya.After climbing the outdoor stairs to the second floor (be careful as there are multiple flights of stairs that can be confusing), you’ll find a linear high chair counter with 4 seats and about 10 seats at 3 tables, overlooking a live kitchen. The restaurant is managed by a team of 6, including 5 men and 1 woman.On the table, there are towels, large plates, napkins, bread plates, spoons, and glasses. A female staff member asked whether I wanted sparkling or still water, which likely incurs a water charge. The wine pairing was modest in volume, making me acutely aware that Nagoya is a city. The restroom features a 2023 TOTO Neorest.I enjoyed the following dishes, and the total bill came to JPY 36,300.San Pellegrino (JPY 1,210)Wine Pairing (JPY 15,730) 1. Corn 2. Oyster 3. Sea Urchin 4. Pike Conger 5. Sweet Shrimp 6. Spanish Mackerel 7. Aichi Beef 8. Pasta1. Laelot Frères Brut Ultra Tradition N.V. France Champagne2. Les Moulin de Beaupuy 2021 Domaine de Frères Red France Loire3. Terradonna Vermentino Calci 2023 White Italy Tuscany4. Sapporo Fujino Winery Niagara Hasegawa Vineyard 2025 Semi-sparkling White Hokkaido5. Babushka 2022 Domaine Leonine Rosé France Roussillon6. Ti Volo Bene 2024 Rich Carlo Daniele Orange Italy Piedmont7. Vino Nobile di Montepulciano 2022 Sangiovese Red Italy Tuscany8. Ilma 2024 Casa di Monte White Italy Tuscany- Season Course (JPY 19,360)01. Corn 02. Rock Oyster 03. Sea Urchin 04. Pike Conger 05. Sweet Shrimp 06. Spanish Mackerel 07. Aichi Beef 08. Swordtip Squid 09. Melon 10. Post-meal Beverage (Coffee or Japanese Black Tea or Dry Herbal Tea or Japanese Oolong Tea) 11. Mango Here are my brief reviews of the dishes, with individual scores in brackets and prices including tax:【3.0】Corn Corn mousse, fermented pineapple, roasted corn consomme jelly, Oscietra caviar, marigold oil, and marigold. The presence of fermented pineapple adds a tropical flavor. The sweetness and richness of the corn stand out, but I feel it doesn’t pair well with the caviar.【3.8】Rock Oyster Baked rock oyster. Served with homemade semi-dried tomato sauce, nduja, fermented raspberry powder, and oregano. The hot, freshly baked, high-hydration ciabatta was delicious. I could request more bread before the main meat course. With tomato, nduja (spicy salami from Southern Italy), and oregano, it tasted almost like a pizza. If you think of it as an oyster pizza, it was better than many famous pizzerias.【3.7】Sea Urchin Risotto. Hokkaido purple sea urchin, Hida dragon's eye rice, fermented wasabi greens, sansho pepper, and seaweed. I couldn’t discern the positive effects of fermentation, but the purple sea urchin and the rice (large grains from dragon's eye) were of high quality.【3.7】Pike Conger Fried pike conger (hamo) with Okinawan island okra, fermented lettuce and mustard sauce, and lime foam. The acidity from the lime and fermentation gives it a light touch, even in the fried dish. Personally, I think acidity is unnecessary in fried foods, but among the 11 guests, 8 were women. They probably aren’t looking for rich, heavy dishes. The island okra, which had softened nicely, was surprisingly tasty.【3.9】Sweet Shrimp Pasta (cold pasta made with olive oil from Shodoshima). Sweet shrimp tossed in kombu oil, shiso flowers, roselle, and a sauce made with lacto-fermented tomatoes and oregano oil. The sauce used in this dish is the same as the one used for salmon at Naz. Despite the restaurant's tendency towards milder acidity, this dish was quite tangy, but the rich sweet shrimp balanced the acidity of the tomatoes, making it enjoyable as we approach summer.【3.8】Spanish Mackerel Grilled Chiba Spanish mackerel with a fluffy texture and good fat content. Served with steamed Kumamoto red eggplant, white bean and shellfish broth sauce, and fermented mushroom powder. The sauce, made with white beans, was smooth like a velouté. It was light in flavor and lightly salted, which paired well with the fluffy steamed eggplant and mackerel. I think a richer sauce with more salt would enhance the flavors of the mackerel and eggplant, but perhaps the lighter dish appeals more to women.【4.0】Aichi Beef Secondo piatto (main meat dish). Aichi beef tenderloin grilled with a sauce of black garlic and fermented blueberries. Served with sautéed spring greens in burnt butter, Hida snap peas, and new potato puree with a fond de veau sauce. The new potato puree and sauce blended well together. The rare cooking method gave the tenderloin a rich texture that paired excellently.【3.6】Swordtip Squid Pasta (freshly made tagliolini). Normally 40g, but I requested 60g. The dish included swordtip squid, zucchini, fermented lemon juice, bottarga, and fried zucchini flowers, garnished with lemon marigold. Although I didn’t find the hand-made pasta particularly remarkable, the squid transformed into a delightful texture when cooked.【4.2】Melon Ripe melon flesh, melon soda with carbonation, homemade yogurt gelato, and elderflower syrup. This refreshing dish is perfect for early summer, skillfully combining melon, carbonation, and yogurt. The dessert was the highlight of the meal, likely winning over the hearts of female guests.【3.0】Mango Freshly baked Amazon cacao financier, homemade citrus jam, and Miyazaki mango. The sweet aroma of the financier filled the air as it was heated, raising my expectations. However, the jam and mango felt like unnecessary additions that detracted from the deliciousness of the financier. I believe the freshly baked financier is best enjoyed simply on its own. The mango might be better served separately. Less

Dishes utilizing fermentation and tea pairings.The menu is centered around seafood.It reminded me of IL Lato and PARCO FIERA.--The chef has a warm demeanor, making it a comfortable place even for solo dining!---As for the melon,It has a lot of sweetness,A greenish aroma,And no acidity.→ It felt a bit bland and wasn't to my taste.However, the melon dessert at Lito was exceptionally delicious!Ripe melon+ Yogurt gelato (with acidity)+ Melon mousse (with a soda that creates an illusion of acidity)Refreshing, crisp, sweet, and aromatic—I was truly impressed!---They had 4 bottles of Domaine Takahiko in stock. Less

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! Less

This was my third visit.This time, I came to celebrate a birthday.If someone asks me my favorite restaurant in Nagoya, this is the first name that comes to mind.Not only is the food exceptional, but you can also feel the attention to detail in the atmosphere, the tableware, the service, and the pairings as soon as you step inside.Every visit brings new discoveries, making me think not just "I want to come back," but "I will definitely come back!"The chef is both a culinary artist and a sommelier, and the pairings he creates are always truly remarkable. The dishes and wines complement each other beautifully, enhancing the experience of each plate.The delicate dishes that incorporate fermentation elements maximize the appeal of the ingredients, allowing you to enjoy the layers of flavor and the lingering aftertaste.I felt so happy to spend my special birthday at my favorite restaurant.I look forward to the next season.It was a great meal! Less

This restaurant beautifully merges the philosophy of NAZ with fermented cuisine and Italian dishes.Using seasonal local ingredients, each dish showcases the unique qualities of its components, resulting in a harmonious blend of deep umami flavors from fermentation and the rich expressiveness of Italian cooking.It was an exceptional dining experience with a high level of satisfaction, where tradition and creativity coexist.White AsparagusFirefly SquidOystersHokkigai (Surf Clam)Kinmedai (Golden Eye Snapper)Sweet ShrimpAichi BeefShira-uo (Whitebait)Amazon CacaoAmami Mikan (Sweet Citrus) Less

【Visit Date】May 3, 2026, Lunch【Order Details】Season LunchCOEDO Beer WhiteAfter a tiring trip to Tokushima the day before, I wasn't too keen on going out, but I figured I'd just end up playing mahjong at home, so I forced myself to head towards the Tokai region.As usual, I took the Kintetsu line, avoiding the express train, and it took me about 3.5 hours to arrive in Nagoya. I was really pushing myself.From there, I hopped on the popular Sakura-dori Line, got off at Hisaya Odori Station, and walked about 5 minutes to Lito.I made a reservation for 12:00 via Tabelog.Upon arriving on the first floor, the staff was waiting for me, and we entered together from the second floor.The interior was clean and inviting, with four tables seating two people each, plus a counter with one person, including myself.First, I took a quick glance at the drink menu.They only had one type of beer, COEDO, which was quite pricey at just under JPY 1500 due to their focus on pairing.I reluctantly ordered the beer and started the course meal.Here’s what I had, and I apologize if I got anything wrong:● White Asparagus and New Onion Panna Cotta with Smoked Scallops, Pomelo Flesh, Sliced White Asparagus, Osetra Caviar, and Fermented Kumquat Foam ● Snow Melt Oysters (Iwate) Fritters with Homemade Sun-Dried Tomato Sauce, Nduja, Butterbur Buds, Fermented Strawberry Powder, and Arugula Salad ● Grilled Skin of Red Sea Bream with Sauce made from Italian Green Peas, Concentrated Sakura Shrimp Fish Soup, Fermented Green Peas, Sautéed Brussels Sprouts, and Fermented Mushroom Powder ● Homemade Ciabatta ● Cold Pasta (Shodoshima Somen) with Sweet Shrimp Marinated in Kombu Oil, Shiso Flowers, Roselle (Hibiscus Buds), Lactic Acid Fermented Tomato Sauce, and Perilla Oil ● Aichi Beef Tenderloin (with Black Garlic, Fermented Blueberries, and Smoked with Straw) Sautéed with Burnt Butter, Spring Greens, Snap Peas (Toyokawa Kitagawa Farm), New Potato Purée, and Fond de Veau made from Meat Bones and Tendons ● Pasta with White Fish and Seri (Tagliolini) with Fermented Udo, Marinated Sansho Pepper, and Karasumi ● Concentrated Milk Ice Cream with Raspberry Sauce, Compote Strawberries, Freshly Shaved Amazon Cocoa, and Candy made only from Strawberry and Raspberry Fructose, and Cocoa Nibs ● Freshly Baked Financier (with Ehime Kanpei Skin), Kanpei Jam, and Kanpei ● Coffee I was overly conscious of the word "fermented." I thought it might not suit my taste, but surprisingly, I loved every dish.The soft bread was excellent, and the meat was cooked to perfection.However, I had made a reservation for the Season Special Lunch online, but what was served was the same Season Lunch as the other ten guests. I had wanted to change to the less expensive option the day before due to budget constraints, so it turned out to be a good thing in the end.The total bill was JPY 14,883, which was quite reasonable considering the quality of the food aside from drinks. I might want to come back for a full-power course with pairings at night next time.Since I had some time, I decided to head to Chikusa for a light round of mahjong as usual.It was a great meal. Less