Fiocchi (フィオッキ) Tokyo

An Italian restaurant located in Soshigaya-Okura, Fiocchi offers seasonal Italian dishes centered around the traditional cuisine of the Piedmont region in Northern Italy.One standout dish featured the Garro cheese from Hokkaido's Yamada Farm, a rich and mild goat cheese paired with prosciutto and Australian winter truffles.The specialty is the lamb roasted in hay, which is infused with the aroma of hay, resulting in tender and flavorful lamb without any gamey taste.The restaurant provides a relaxing dining experience in a space crafted with European materials.Lunch Omakase Course: JPY 14,300 (plus 10% service charge)- Iwana (sweetfish) with summer vegetables and mozzarella cheese- Round eggplant with Garro cheese, prosciutto, and black truffle- Sea pineapple with peach and mizuna- Sea bream, octopus, asparagus, and black truffle- Lamb- Mushroom ragout- Young ginger with yogurt and kiwi- Tiramisu- Coffee and petit fours Less

I made a reservation two weeks ago and visited on Sunday at 6:30 PM!!The restaurant was almost full!◆ Tabelog Rating: 4.09⚫︎ Michelin 2026 Selected⚫︎ Tabelog Ranking: 14th in Tokyo Italian / 7,162 overall⚫︎ Bronze Award in 2017, 2018, 2019, 2020, and 2026⚫︎ Selected as one of the top 100 restaurants in 2021, 2023, and 2025My expectations were sky-high!I chose the most popular omakase course featuring the main dish: Roasted Lamb Wrapped in Straw for JPY 24,200.I also ordered a Bergamot Soda for JPY 1,650.The course lasted about 2 hours and 30 minutes!◆ Course Menu Overview1. Mousse of Watermelon, Tomato, Bell Pepper, Passion Fruit, and MozzarellaThe refreshing acidity and sweetness, along with the richness of the mozzarella, were outstanding! The strong acidity followed by the sweetness of the passion fruit was simply the best!!2. Niigata Maru Eggplant, Hakodate Goat Cheese, Winter Black Truffle, and Prosciutto!!The saltiness of the prosciutto combined with the creamy texture and sweetness of the eggplant was perfect! The richness of the cheese and the aroma of the truffle were exquisite!!3. Sea Urchin, Peach, and MizunaCold pasta with sea urchin from Mutsu Bay in Aomori and peach!Using natural wild vegetables Mizuna from Akita!The pasta was thin capellini!Topped with cacao!The fresh sea urchin's unique briny aroma filled my mouth, and the elegant, juicy sweetness of the seasonal peach beautifully enveloped the saltiness and distinct flavor of the sea urchin, creating a perfect harmony as a cold capellini dish! The cacao aroma and the crispness of the Mizuna were also fantastic!!4. Aosa Seaweed BreadAosa seaweed is kneaded into the dough, allowing for a rich taste of the sea that is incredibly delicious!!With each bite, the sweetness of the wheat and the saltiness and toastiness of the aosa blend perfectly!!5. Sweetfish and CornUsing sweetfish from Iida City in Nagano!!Dried and roasted at 100° for 4 hours!!The rich sweetness of the high-sugar corn puree enhances the bitterness (liver flavor) unique to the sweetfish, creating a perfect match!! The sweetfish was grilled over charcoal, with a crispy skin and fluffy flesh, making it incredibly delicious!!6. Whole Wheat BreadWith minimal salt and yeast, the crust is toasty and has a strong bite, while the inside is fluffy, highlighting the deep aroma and acidity of the wheat, making it incredibly delicious!!7. Blackthroat Sea Perch, Octopus, Asparagus from Akita, and Black TruffleThe umami of the blackthroat sea perch, the aroma of charcoal, the pleasant texture of the octopus, and the juicy sweetness of the asparagus harmonized perfectly, making it incredibly delicious!!8. Venison SaladTerrine of venison from Odawara, blueberries, pickled udo, and marigold flowers, wrapped in romaine lettuce!!The wild flavor of the meat, infused with the aroma of kuromoji, combined with the creamy tang of the special mayonnaise sauce with sour cream, and the walnut oil and seasonal leafy vegetables and wild herbs create a dish where the sweetness of the blueberries is also felt, making it the best!!9. Abalone Risotto from AmakusaWith tsurumurasaki and buntan, abalone liver paste, gorgonzola, and almond paste!Steaming and then grilling the abalone makes the outside crispy and the inside surprisingly tender, incredibly delicious!!The risotto is based on the flavors of the sea's minerals, liver, and seasonal vegetables and herbs (like barley and mint), creating the best dish!!The crispness of the tsurumurasaki and the refreshing taste of the buntan are exquisite!!10. Char from Miyata Village in Nagano, Manjanji Pepper, and Bell Pepper Puree with Tagliolini!!The char has no fishy smell typical of river fish, and its mild, deep umami perfectly clings to the homemade tagliolini, making it irresistible!!11. Roasted Lamb Wrapped in StrawCharcoal-grilled potatoes (from Kawagoe)Using lamb from the Chistran region in France!!With each bite, the juicy umami of the high-quality lamb and clean meat juices burst forth, making it incredibly delicious!!There was no gamey flavor typical of lamb, and it harmonized beautifully with a refined aroma, with no greasiness in the fat, allowing for a rich sweetness that was the best!!The roasted potatoes, buried in ash, had a sweet and smooth texture with a deep richness from slow cooking, making them incredibly delicious!!12. Kiwi and New Ginger GranitaUsing yogurt sauce!The first bite brings a pleasantly spicy kick and refreshing aroma, followed by the smooth acidity of the yogurt mousse enveloping the flavors, and finally, the natural sweetness and refreshing taste of the kiwi harmonizing perfectly, making it incredibly delicious!! Perfect for summer!!13. Homemade TiramisuWith espresso sponge at the bottom!Caramelized almonds and a sprinkle of whiskey on top!One bite reveals an overwhelming lightness as if it contains air, with a combination of toasty bitterness and richness that overturns the concept of tiramisu, making it incredibly delicious!!This is the best tiramisu I’ve ever had!!The quality surpasses that of specialty shops!!14. Apricot Fresh Caramel and BreadThe fresh apricot caramel bursts with fruity, sharp sweetness unique to apricots, combined with the toasty aroma of burnt sugar and the rich sweetness of fresh caramel, making it the best!!15. City Rosso from KenyaWith fruity aromas reminiscent of mulberries and cherries, it has a smooth mouthfeel with richness and roundness, making it delicious!!◆ Overall EvaluationTotal Amount: JPY 17,337 (Used Tabelog Points: 12,550)Service Charge: JPY 2,717The chef's service was incredibly attentive and perfect!Every Italian dish used top-quality, fresh ingredients and was incredibly delicious, allowing me to enjoy a wonderful 2 hours and 30 minutes, leaving me very satisfied!With a variety of dishes served in small portions, it’s enjoyable even without alcohol!The ability to maximize the flavors of the ingredients is truly remarkable! The quality of each dish is outstanding!The attention to detail is excellent, making it perfect!With the exceptional service and hospitality from the chef and staff, there was absolutely nothing to complain about!I was blown away by this top-class ultimate Italian restaurant that Setagaya Ward can be proud of! It was truly moving!If you come to Soshigaya Okura, this is definitely a must-visit restaurant!!I’m so glad I came!I will definitely return!It was a great meal! Less

A popular Italian restaurant located in Soshigaya-Okura. You can enjoy authentic Italian cuisine in a warm and relaxed atmosphere without feeling stiff. The courses incorporate seasonal ingredients generously, and each dish impressively highlights the charm of its ingredients. The seafood dishes, in particular, are cooked to perfection, harmonizing the natural flavors with the sauces, showcasing a high level of culinary skill. The handmade pasta has a delightful chewy texture and rich wheat flavor, offering a simple yet profound taste. The presentation is beautiful, and the overall composition and balance of the course are excellent, allowing for a satisfying experience until the very end. The service is friendly and creates a comfortable environment, making it a great choice for special occasions or for those days when you want to indulge a little more than usual. Less

Every six months, I find myself searching for restaurants where I can use my V points that I accumulate from posting on Tabelog, as their expiration date approaches. This time, I visited Fiocchi, an Italian restaurant located in Soshigaya-Okura.I went for lunch, which is only available on Sundays. The location is a short 4-5 minute walk from the north exit of Soshigaya-Okura Station on the Odakyu Line (the side with the Ultraman statue), along ULTRA WEST STREET, which runs parallel to the train tracks. I used to live in Yoga, and although the train lines are different, it’s just a quick bike ride away. I often came here for shopping and dining, so it felt nostalgic.When making a reservation through Tabelog, I also had to choose from the menu. For both lunch and dinner, the main dishes include charcoal-grilled pork, lamb wrapped in straw, and charcoal-grilled Tosa red beef. All sounded delicious, making it a tough choice! After reading everyone’s reviews, it seemed that the lamb wrapped in straw was the restaurant's specialty, so I decided to go with that.- Sea Urchin / Barley / Mizuna Sea Urchin Salad The sea urchin is from Mutsu Bay in Aomori Prefecture. Underneath, there’s a barley salad and mizuna, a mountain vegetable from Yamagata. The jelly is made from natural venison and sea bream broth, flavored with kuro-moji from Odawara. Sea urchin feeds on seaweed, which grows from nutrients from the mountains, making it delicious when paired with mountain vegetables. It’s summer, and the crunchy texture of the mizuna is delightful. I didn’t realize barley could be this tasty!- Young Corn / Prosciutto Piccata of Young Corn with freshly shaved prosciutto After sautéing in a frying pan, it’s baked in the oven, releasing a wonderful aroma. The corn husks are also soaked in the egg mixture and wrapped. It’s hot and delicious.- Whole Wheat Bread - Hard Type - Iwana / Zucchini Two fillets of iwana (char) are sautéed with herbs wrapped in fat netting, served with grilled zucchini. The iwana is from Nagano Prefecture, raised in the mountainous area near Gifu for five years. It has no unpleasant odor. In the Italian Alps, they eat river fish, but since olives don’t grow there, they finish the dish with nut oil. This restaurant follows suit, using hazelnut oil. The sauce is made with cream and white wine, complemented by hazelnut oil. The cream pairs well with the fish, and coffee beans are served alongside. I’ve had grilled iwana before, but this preparation is a first for me. It’s moist and tender, and absolutely delicious! The coffee beans really do complement it!- Tiger Puffer Fish / Octopus / Asparagus / Black Truffle Served in a calzone (baked pocket). When opened, a drizzle of olive oil is added. The tiger puffer fish from Yamaguchi includes not only the flesh but also the skin and soft roe. The truffles are from Australia. With black olives and capers, it has a wonderful aroma. This is also delicious!- Round Bread (with herbs?) - Soft Bread - Tokobushi / Vine Purple / Wild Mushrooms Risotto with Tokobushi from Nagai Peninsula, vine purple from Sukagawa in Fukushima, and wild mushrooms (Anzu-take and Kawari-hatsu). Served with liver sauce (plus Gorgonzola, almond, and lemon peel puree). It’s cooked al dente and is so delicious that I wish there were more! I want more! - Lamb Lamb wrapped in straw, mimicking the cooking style from medieval Italy. The lamb is from a farmer in Hokkaido who raises 300 sheep. It’s a hogget, which is between lamb (under 1 year) and mutton (over 2 years). It’s tender, juicy, and full of flavor, with sweet fat—this is the best lamb I’ve ever had!- Boletus Edulis Hand-made tagliatelle with egg Italian porcini mushrooms are related to the boletus edulis. The boletus edulis is delicious, and the tagliatelle is fantastic!- Additional Pasta Paccheri Cacio e Pepe I think this was served before the risotto? After the risotto, the main dish came out, and that concluded the meal. I was asked if I wanted additional pasta, and I said yes! The paccheri is from the Gragnano-based Vichidomini company and is boiled for 40 minutes!? Yet, it has an incredible texture!? But it tastes so good! If you want to enjoy pure pasta flavor, Cacio e Pepe (cheese and pepper) is the best choice.- New Ginger / Yogurt / Kiwi Kiwi ice cream, yogurt mousse, and new ginger granita The initial flavor and spiciness of the new ginger come first, followed by the tartness of the yogurt mousse, and then the kiwi, creating a perfect trio. Delicious!- Tiramisu Freshly made tiramisu. The base is made of biscuits soaked in espresso, layered with Italian beer gelato, and topped with crushed almonds, cocoa, and coffee beans, finished with a spray of Laphroaig for aroma. Since it’s freshly made, it’s airy and smooth, and it’s the best tiramisu I’ve ever had!- Coffee and Petit Fours The coffee beans are medium-roasted from Honduras. The petit fours are tart with nuts and berries inside, and apricot caramel.- Souvenir Pound cake (Quatre-quarts?) I received this as a gift when I left.I think it’s relatively easy to make a reservation at this restaurant, but it’s surprising how delicious every dish was, considering how wonderful it is. They even kindly provide distilled water. I’d love to try the pork and Tosa red beef that I could have chosen for the main dish! I’ll definitely be back! It was a great meal! Less

Located in Soshigaya-Okura, Tokyo, Fiocchi is a renowned Italian restaurant featured in the "Tokyo's Top 100 Italian Restaurants." Established in 2000, it specializes in traditional dishes from the Piedmont region. This restaurant has also earned a bronze rating on Tabelog. The owner-chef trained in Piedmont, Italy, the birthplace of Slow Food, before returning to Japan to open this establishment. I visited on a Saturday at noon with a reservation for one. On that day, there were three guests at the counter. The omakase course began simultaneously for all guests, marking the start of a full-course lunch. The classical flavors of regional cuisine are enhanced by delicate modern touches, offering layers of rich taste. Seasonal, carefully selected ingredients are beautifully presented, creating a stunning visual art. The glass wines are elegant and luxurious, perfectly paired with the dishes. I enjoyed a graceful lunch experience. It was a great meal. Less

Sometimes, a single dish can captivate the heart. It's not just about the taste; it's about how that dish reflects the chef's way of life. Fiocchi's specialty, "Wheat Straw Wrapped Lamb," is truly one of those dishes. The aroma of straw gently rises, and the rich flavor of the lamb is slowly released. Strength and delicacy coexist, stirring emotions with every bite. The lingering aftertaste is long, and before you know it, you're craving another bite. What deepens this experience even further is the pairing. The wine does more than just complement the dish; it reveals another hidden aspect of the cuisine. What remains after finishing the meal is not just a sense of fullness. It's a profound feeling of satisfaction in the heart. That's why people return to this place. To encounter once more that aroma of lamb and the lingering memories of that day. Less

I visited for the first time to enjoy Piedmontese cuisine near Soshigaya-Okura Station. The calm atmosphere of the counter allows you to savor unique dishes that elevate high-quality ingredients from across Japan into authentic Italian regional cuisine. The course, paired with exquisite wines from Northern Italy, offers a truly satisfying experience. The connection with Akita's Jueme, from where some of the ingredients are sourced, adds to the wonderful selection.◎ Tomato / Raspberry / Mozzarella / Isaki (Japanese sea bream) / Caviar ◎ Young Corn / Cherry / Prosciutto ◎ Fresh Sea Urchin / Mizuna / Barley ◯ Abalone / Asparagus ◎ Salmon / Zucchini ◎ Venison / Blueberry / Udo (Japanese wild ginger) ◎ Tiger Pufferfish / Bamboo Shoot ◎ Lamb ◯ Two Types of Pasta ◯ New Ginger / Yogurt / Kiwi ◎ Tiramisu Less

I visited Fiocchi, located just a 4-minute walk from Soshingaya-Okurayama Station. This Italian restaurant is a regular in the "100 Best Restaurants" and has consistently earned a bronze award, including in 2026.I dined here for a celebration lunch. The main course options included pork, lamb, and beef, and I chose the lamb course this time. Every dish was delicious, and the staff were incredibly accommodating for our special occasion, making for a wonderful experience. I definitely plan to return.♪____________________________________♪◆Restaurant Name: Fiocchi◆Location: 1F Matsuki Building, 3-4-9 Soshigaya, Setagaya-ku, Tokyo◆Nearest Station: 4-minute walk from Soshingaya-Okurayama Station◆Phone: 050-5869-3535◆Business Hours: Lunch: Starts at 12:00 / Dinner: Starts at 18:30◆Closed: Wednesdays◆Budget: Up to JPY 39,999◆Payment Methods: Cards accepted, no electronic money or QR code payments◆Notes: Reservations accepted, no private rooms, no private reservations, all seats non-smoking◆Order Details: Omakase lunch course starting from June♪____________________________________♪ Less

On a Sunday afternoon, I visited this restaurant with my wife to celebrate my birthday. The atmosphere was quiet and the retro interior was dimly lit. We were seated at a spacious counter right in front of the chef, which was a delight as we could watch his knife skills. We enjoyed a wine pairing with our meal. The young corn, which could be eaten whole with its husk, the salmon sausage, and the rich risotto-style dish were all delicious and made for a fun three hours that flew by. Although we are light eaters, the final pasta dish filled us up, but the chef kindly served us a smaller portion, allowing both of us to finish it. Less

- I made a reservation for noon on a weekday and was seated at the counter. The only table available was occupied.- The restaurant is small, with 5 counter seats and 2 tables. It seems that this scale is just right for the duo of the chef and the sommelier working together.- The open kitchen allows you to see the chef's work closely from the counter. The chef personally explains each dish.- The pace of service is quite slow. I started at noon and finished my bill around 3 PM. If you make a reservation, it's best to allow plenty of time.- Every dish was of exceptional quality, but the salmon sausage and the smoked tiramisu were particularly outstanding. The wine was also chosen to pair perfectly with the dishes. I drank quite a bit, but the quality was so good that I felt no aftereffects.It was a wonderful dining experience.Thank you for the meal! Less

This was my first visit to the restaurant. I enjoyed my meal while listening to the chef's detailed explanations about each dish and ingredient across the counter. The Piedmontese cuisine allowed me to fully appreciate the quality of the ingredients and the interesting combinations.◎ Quiche with Prosciutto and Udo Sprouts: The ultra-thin ham was aromatic, and the combination with the bitterness of the udo sprouts was delightful.◎ Grilled Isaki with Citrus Sauce and Tomatoes: The tomatoes had a nice balance of sweetness and acidity.〇 Venison Terrine made with broth from venison bones, served with a cinnamon-infused mayonnaise sauce and pickled udo and white asparagus.◎ Seven-Year-Grown Mountain Salmon: The salmon was lightly grilled over straw, resulting in a rare finish with no fishy taste. The skin was fried and served separately. The combination of salmon and egg was outstanding, and the accompaniments, including cacao, provided a wonderful flavor contrast.〇 Fugu Zuppa: This dish included fugu flesh, skin, gelatin, and soft roe, offering a delightful variety of textures. I enjoyed dipping bread into the zuppa.〇 Yawata Pork: This pork, raised naturally for a year instead of six months, had a pleasantly firm texture, and the fat was delicious.〇 Wild Vegetable Spaghetti: Spaghetti with udo and possibly butterbur, featuring a pleasant bitterness that I enjoyed.◎ Tomato Tagliatelle: Made with freshly cut, juicy, and sweet tomatoes, this simple pasta dish was surprisingly delicious.◎ Tiramisu: A freshly made "adult" tiramisu that included cacao and liqueur. It had a perfect balance of texture and flavor, making it the best tiramisu I have ever tasted. Less

This time, I visited Fiocchi.Located near the shopping street, the first floor is our restaurant, while the second floor is a sister establishment. I felt that this place, being the sister restaurant, is more suited for a special dinner with someone important.I chose a course that included roasted lamb.● Taste I was surprised by two things: first, the abundance of high-quality ingredients. While I usually only see one or two recommended dishes featuring quality ingredients, here, every course had them. The second surprise was the cooking technique. Even as an amateur, I could clearly distinguish the exquisite level of doneness compared to other places. The flavors were locked in as if steamed, while the perfect moisture content was truly impressive. The seasoning itself was quite simple, but the quality of the two aspects mentioned above was unparalleled, making this restaurant truly unique and top-notch.● Service The chefs and the staff (including the sommelier) were not overly intrusive, allowing me to focus on the food. At the same time, they were attentive, making for a comfortable experience. I did get the impression that managing the floor alone could be quite challenging.● Atmosphere The ambiance felt like an Italian version of a traditional Japanese farmhouse, which was quite charming.● Cost Performance Considering the quality of the dishes, I think the pricing is reasonable.● Drinks The selection of Italian wines paired well with the food. However, given the high quality of the dishes, it seemed challenging to find suitable drinks from the existing options.It was a wonderful restaurant that made me want to return.It was a great meal. Less

【Course】☆ Sea Bream / Tomato / Almond / Mozzarella Cheese / Citrus☆ Squid / Mountain Vegetables☆ Venison / White Asparagus / Natural Udo☆ Salmon / Egg / Natural Watercress☆ Tiger Puffer Fish / Mountain Vegetables☆ Clam / Boar / Shiitake Mushroom / Celery☆ Lamb☆ Pasta☆ Citrus / Yogurt / Rhubarb / Sansho Pepper☆ Tiramisu☆ Coffee【Total Payment】For 2 people: JPY 63,000*Includes 5 alcoholic drinks and 2 non-alcoholic drinks.【Review】This was my first visit. Fiocchi is a highly popular Italian restaurant in Tokyo, also selected by Michelin. The dishes are centered around seasonal mountain vegetables and game meat, showcasing the individuality of the ingredients. The seasonal flavors were well expressed, and I enjoyed the entire course. Each dish had a satisfying portion, leaving me quite satisfied after the meal. It gave the impression of being a "hearty Italian" restaurant. Overall, the quality was high, and the food was delicious, but personally, my expectations were quite high before the visit, and it didn’t exceed those expectations significantly. That said, I could definitely feel why this place is popular, and the impression of the dishes seems likely to change with the seasons. I would love to revisit during a different season.－－－－－－－－－－－－－－－－－－－－Thank you for always checking my posts. I would be very happy if you could give me a "like," "follow," or save this restaurant.Camera: RICHO GRⅢxInstagram: xxtaimuxx*Please feel free to follow me on Instagram as well.－－－－－－－－－－－－－－－－－－－－ Less

I made a reservation through Tabelog and visited for a weekend lunch.We started with a soup made from dried vegetable scraps, known as veggie broth, which was not listed on the menu.▪️ Hiramasu (Yellowtail) / Tomato / Mozzarella Cheese / Citrus / Almonds The Hiramasu was salted and cured like ham. It was a bit dry, but the almond and citrus sauce was delicious.▪️ Venison / White Asparagus / Natural Udo A terrine of venison served with white asparagus and pickled udo. The sauce was a mayonnaise made with sour cream to balance the acidity from the pickles.▪️ Salmon / Egg / Natural Watercress The salmon was grilled over straw and served with watercress marinated in raspberry vinegar and nut oil. Crispy salmon skin surrounded the dish. The fluffy salmon paired with the tangy watercress was delightful. This dish was the highlight of the day.▪️ Anago (Conger Eel) / Mountain Vegetables / Strawberry The anago, strawberries, kogomi (fiddleheads), and fuki-tō (butterbur) were wrapped in cellophane and drizzled with olive oil. The sweet aroma of strawberries may be divisive, but the soup was tasty.▪️ Lamb This is the restaurant's specialty, featuring both leg and shank cuts of lamb. It was served with sweet potatoes that had been slowly cooked in ash, along with a side of butter.▪️ Pasta Thinly rolled tagliatelle served with tomato sauce. The chef insists on using freshly cut tomatoes for the sauce.▪️ Citrus / Yogurt / Rhubarb / Sansho A blood orange granita. The combination of orange, yogurt, rhubarb, and sansho leaves provided a refreshing finish.▪️ Tiramisu A freshly made tiramisu, which contained beer gelato with the alcohol cooked off.▪️ Petit Fours The pound cake served was also wrapped for takeout as a little gift.The service was a bit slow, but the balance of flavors in each dish was excellent. Rather than having one standout dish, the courses harmonized beautifully together. The chef, with his dandy and gentle demeanor, creates an impression of sophisticated Italian cuisine.Total stay: 2 hours and 40 minutes. Less