malca (malca) Tokyo

"malca" @ Gaienmae (☆彡) https://malca.svolta.co.jp/ This is a reservation-only restaurant run by Chef Tsukasa Kitano, who honed his skills at "sfida" in Osaka and "TACUBO" in Daikanyama. During lunch, they offer a course menu, but at dinner, you can indulge in a la carte dishes as much as you like. Address: Minato-ku, Minami-Aoyama 2-27-16, Shinozuka Building B1F Phone: 03-6804-3748 Closed: Sundays and Mondays Hours: Tuesdays and Wednesdays from 5 PM to 12 AM There are stairs on the right side of the building, just a short walk from Gaienmae Station. The first floor features a bar called "Ando Svolta." The restaurant has a gray exterior with its name displayed. Upon descending the stairs, you enter a beautifully designed space with a wooden door. To the right, there’s a glass-walled wine cellar and counter seats facing the kitchen. It seems there are private rooms on the left. A circular art piece inspired by blue and white waves adorns the back wall. On the table, there’s a blue display plate, which turns out to be a serving dish for the food, resembling a placemat. Visited on the night of August 28, 2026. With a reservation starting at 9 PM, I arrived by 8:30 PM, despite the distance, and waited at "Ando Svolta" before moving here just before 9 PM. I planned to order a variety of pasta dishes. As an appetizer, we were served salted green olives. Chilled Corn Soup from Suzuki Farm in Koriyama, Fukushima - JPY 2600 A simple soup made with just salt, water, and corn. It allows you to enjoy the pure flavor of corn without cream or onions. The soup is topped with a granita made from the same soup and drizzled with extra virgin olive oil. Bluefin Tuna, Burrata Cheese, and Bruschetta from Yamako - JPY 3400 This is a signature dish that can be considered a specialty. On a crispy base, there’s a generous serving of tuna tartare, complemented by crunchy pickled beets and capers. Topped with creamy, milky burrata cheese, extra virgin olive oil, and beautifully vibrant beet powder. It’s quite large to eat by hand, but it’s delightful and truly satisfying. Homemade bread with a strong aroma and a hint of salt. We ordered three types of pasta, sharing 1.5 servings among four people. Ayugai from Wakayama, Grilled Eggplant and Cucumber, Chitarra - JPY 3800 This is Chitarra pasta, which turned out to be more tender than expected. It’s served with a ragu of tender ayu, grilled eggplant, and cucumber, with a strong cucumber flavor. Red Shrimp, Zucchini and Mint, Handmade Squid Ink Tagliolini - JPY 4200 Handmade black tagliolini infused with squid ink. Topped with a zucchini puree mixed with chopped mint, sliced zucchini, and succulent red shrimp. The mint flavor is quite pronounced, which is unusual as it’s mixed in rather than just garnished on top. Ragu Sauce with Squid from Hyogo, Handmade Tagliatelle - JPY 3800 This is Chef Kitano's recommended dish. It features wider, flat tagliatelle, resembling kishimen, with a tomato-based ragu sauce containing shredded squid. Purebred Tajima Beef Tenderloin from Awaji Island, 124 months - JPY 14000 Cooked rare, the tenderloin has a rich red meat flavor that is delicious, showcasing the skills honed at "TACUBO." Served with grilled green bell pepper. Accompanied by Basque salt and black garlic paste from Awaji Island, which has a balsamic flavor and a hint of acidity. Mont Blanc (Chocolate Mint) from malca - JPY 1400 Ordered by a friend. It’s topped with mint cream and has mint gelato on a base. Shaved chocolate is sprinkled on top. The flavor of this Mont Blanc changes with the seasons. Pudding from malca - JPY 1200 Recommended by a friend, this pudding features a rich caramel sauce and is lighter than it appears. It has a smooth texture with a delightful egg flavor. The bittersweet caramel sauce has a shimmering rainbow effect. Fresh Mango and Lychee Gelato - JPY 1600 A gelato made with fresh mango and lychee, topped with chocolate crumble and meringue. The mango sauce has a refreshing acidity that awakens the palate. Uffu Cold Brew Rooibos Tea "Soleil" - JPY 1200 This was the first drink I had. Mandarin Juice - JPY 900 Next was this, which was very delicious. The service was exceptional, as expected. Being able to order as much as you like while chatting at the counter is also a plus. I regret focusing too much on the cost-performance and pasta with ragu. I believe my rating is lower than average due to that. Less

I was invited to malca in Gaienmae, and I was really excited before going. They had reserved a private room for us, which was a wonderfully calming space. The atmosphere was incredibly comfortable.Since we ordered a la carte, we started with some beer. It was a fruity beer that was easy to drink and delicious. The olives were exceptionally tasty.We tried the recommended Maguro Pruquette from Yamakou, which looked like a mille-feuille and was absolutely delicious. I was thrilled by how good it was.The staff were all very pleasant, providing attentive service that made us feel welcome. I enjoyed a glass of white wine, chosen for me, which was easy to drink and very nice.We ordered a lot of appetizers, and the chilled corn soup was the best I’ve ever had—sweet and truly dessert-like. Next was the Isaki carpaccio, which was fresh and paired well with the sauce. The vegetables were also fresh.The water eggplant and peach caprese was creamy, juicy, and incredibly delicious.We had three types of pasta: Arrabbiata, Uni Aglio e Olio, and Squid Ink. Every single dish was amazing and left me in awe.For the main course, I chose the duck, which was juicy, tender, and very tasty.For dessert, we had pudding. You can tell just by that—it was incredibly delicious pudding.Every dish was fantastic, and the staff provided very attentive and pleasant service. The restaurant was clean, and the wine selection was excellent. Everything was just wonderful. It was a great meal, and I definitely want to come back! Less

[Family-Friendly]A thoughtful Italian restaurant where you can enjoy authentic seasonal courses.Selected as one of the top 100 Italian restaurants in Tokyo 2025 and awarded the Tabelog Bronze Award.I visited yesterday with a reservation.[Access & Interior]The entrance is located at the bottom of the stairs, making it easy to enter with strollers or wheelchairs. I appreciated the attentive service from the staff who assisted with carrying items.[Food]Overall, the food was delicious, especially the appetizers which were outstanding.Chilled Corn Soup: The sweetness is concentrated, showcasing the essence of the ingredients.Tuna Bruschetta: The balance between the texture of the bread and the richness of the tuna is exquisite.[Conclusion]I definitely want to visit this Italian restaurant again. Less

Chef Okamoto's Italian cuisine is elegant and delicate, yet the flavors of the ingredients are pronounced, making it easy to enjoy with wine.Despite its innovative arrangements, each dish offers a new and delightful taste experience."Hamo and Manganji Pepper, Handcrafted Squid Ink Tagliolini"The aroma of the Manganji pepper, the umami of the hamo, the gentle flavors, and the textures all come together to create a truly delicious dish.A mineral-rich white wine pairs perfectly with it.The Kobe beef (Sirloin cap) we had this time was also exquisite.Cooked to perfection, each bite releases the deep umami unique to mature cows.The gentle richness of the fat complemented the Burgundy we enjoyed beautifully.Every dish we tried was genuinely delicious.Once again, I left completely satisfied.I look forward to my next visit. Less

I finally visited this restaurant that I had been keeping an eye on for a while. It's easier to make reservations for lunch and later hours, but dinner time is quite challenging. However, I managed to secure a reservation for my visit. Dinner is à la carte, so I ordered the quick menu items: prosciutto, two types of antipasto, two pasta dishes, and a meat main course. I mainly ordered the staff's recommendations, and everything was absolutely delicious. The prosciutto and the tuna tartare appetizer were particularly outstanding. I've found another Italian restaurant that I will definitely revisit. It was a great meal, and I will do my best to make another reservation soon! Less

I made a reservation through a friend and visited for the first time.The atmosphere of the restaurant is calm and inviting, making it a great space to enjoy a meal without feeling too formal. It seemed like a perfect spot for friends to relax and spend time together.✨Regarding the food, my overall impression was that everything was well-prepared.While it wasn’t bad at all, and I did enjoy my meal, I personally didn’t find any standout features that made it particularly memorable.Perhaps my expectations were high, but I felt more like I would consider it as an option when I’m in the area rather than wanting to return immediately.Of course, everyone has different tastes, and the impression can change depending on who you go with and what you order.Including the staff's service and the ambiance, it was a place where I felt comfortable dining.Rather than seeking flashy presentations or strong impacts, it might be just the right restaurant for a casual meal.My personal evaluation would be that it was "perfectly good." That feels like the most accurate description. Less

(Visited on April 30)I found myself back at malca once again. The fact that I can enjoy a la carte makes it feel relaxed and nice. The atmosphere of the restaurant is also delightful. On this day, I ordered a variety of dishes without hesitation, yes (^◇^;).- From Yamako: Bluefin Tuna, Burrata Cheese, Bruschetta (JPY 3400) - This is a classic here, and I just can’t resist ordering it. So far, this dish has been a staple for me (^^;;).- Mackerel Carpaccio with Eggplant and Bell Pepper Sauce, Pickled Cucumber (JPY 3800) - I switched to mackerel since it overlapped with the swordfish I planned to order later. The flexibility here is fantastic.- Chilled Capellini with HAL Caviar from Shizuoka Prefecture (JPY 9800) - This dish is pricey, but I can’t help but order it. It pairs perfectly, and it’s not just caviar for the sake of it.- Hand-made Squid Ink Tagliolini with Hamo and Sweet Long Peppers from Narutoozaki Fisheries (JPY 4200) - I don’t usually eat squid ink pasta, but this one is perfectly seasoned and incredibly delicious.- Risotto with Swordfish and Karasumi from Narutoozaki Fisheries (JPY 4200) - This is undeniably delicious. I could eat it any time of day (^◇^;).- Kobe Beef Bolognese Hand-made Tagliatelle from Yamazaki in Nishiwaki City, Hyogo Prefecture (JPY 4200) - To truly experience the amazing taste of the pasta here, I recommend the tagliatelle. The noodles are fantastic, and the Kobe beef bolognese is a classic dish I hadn’t ordered much before, but it’s a must-try—absolutely stunning in flavor!- New Zealand Suffolk Hogget Loin (JPY 9800) - The main dish is hogget! The name alone is enough to win me over (^◇^;). It’s a sheep that’s between lamb and mutton, and it has just the right amount of flavor and texture. The two cuts had completely different tastes; the chunk was incredibly tender, sweet, and had zero gamey taste, while the longer cut had a bit more chew and a rustic lamb aroma. I even savored the bone, and it was perfect! By the way, the grilled zucchini on the side was also outstanding!- Panna Cotta (JPY 1200) - It was so smooth, truly mesmerizing in its deliciousness. This might be the first time I ordered it, but it’s a must-have.So, in the end, I ordered two appetizers, four pasta dishes, a main course, and dessert—definitely more than a typical course (^^;;), but since I was able to choose freely from the a la carte menu, my appetite was fully engaged. I could probably eat even more (^◇^;). A la carte is definitely the way to go.Once again, everything was delicious and enjoyable! Next time, I might declare a "Pasta Festival" and try 6-7 different types of pasta (^◇^;). It was a great meal! Less

As you descend the external staircase on the right side of the building, the interior is surrounded by exposed concrete walls, creating a stark and modern atmosphere.【Atmosphere】The space has a stylish yet slightly casual impression, allowing for a relaxed and enjoyable experience without any tension. The main area features counter seating, with one private room available.【Lunch Course】- Chilled Beet Soup | Yogurt Granita - Fresh Bluefin Tuna from Yamazaki | Burrata Cheese | Bruschetta - Grilled Swordfish Carpaccio | Marinated Cucumbers - Fried Zucchini Blossoms Stuffed with Sweet Shrimp and Ricotta Cheese - Greek-Style Raw Bottarga | Chilled Capellini (+ Caviar) - Hamachi | Sweet Long Peppers | Handmade Tagliatelle - Tokachi Doro Pork from Hokkaido with Nduja Ragu Sauce | Pasta Mista - Lemon Pasta - Aichi Duck Breast, Charcoal Grilled - Fresh Mango | Lychee Gelato To begin..."Every dish is delicious and enjoyable, truly satisfying." I feel fortunate to have discovered a restaurant like this.▼ Chilled Beet Soup The vibrant color of the beets creates an exciting start. The yogurt granita, paired with rock salt and olive oil, provides a memorable opening. The tartness of the yogurt and raspberries feels refreshing for summer. Usually, bruschetta is served first, but since it’s getting warmer, they opted for the soup to cool down the body.▼ Signature: Tuna Bruschetta This dish truly captures the heart. It features tartare of Bluefin tuna sourced from Yamazaki, topped with burrata cheese. The rich umami of the creamy tuna melts in your mouth, complemented by the delicate fat, while the crunchy baguette adds a delightful texture. It’s genuinely delicious.▼ Grilled Swordfish Carpaccio The swordfish, grilled to perfection, has a fragrant and tender texture. The refreshing taste of the lightly pickled cucumbers, combined with the tangy and spicy mustard, is enhanced by a slightly bitter sauce made from eggplant and peppers. Each ingredient harmonizes beautifully in this dish.▼ Fried Zucchini Blossoms The fried zucchini blossoms have a light and crispy exterior. Inside, they are generously filled with cheese, shrimp paste, and mint, creating a rich flavor balanced by the refreshing aroma of mint. The generous sprinkle of Mimolette cheese ties everything together.▼ Chilled Capellini Since it’s not heated, it’s generously topped with low-salt domestic caviar. It’s very simple yet delightful.▼ Pasta Mista with Ragu Sauce Pasta Mista means an assortment of various pasta types, making it interesting with different shapes and textures. The juicy summer vegetables coated in delicious sauce are irresistible.For the final pasta course, you can choose the portion size according to your appetite. This time, I opted for a modest three bites. I could easily go just for this classic lemon cream, which is so delicious...【In Conclusion...】 Finally visiting Malca, which I had longed for... Every dish was incredibly tasty, and you could feel the care put into each plate.On the downside, the explanations from the staff were a bit hard to hear, so I couldn’t fully grasp the charm of the ingredients and the thoughts behind them, which was a little disappointing. Given how wonderful the dishes are, I believe that if I could have heard the explanations clearly, I would have enjoyed them even more deeply.As this is the only sister restaurant where you can enjoy lunch, I would love to visit again if the opportunity arises. Ordering my favorite dishes a la carte for dinner also sounds like a fun experience. Less

I visited malca for the first time. It was completely packed, which shows how popular it is for lunch. I was treated to a surprise meal by my junior colleague ( ; ; )The bruschetta was incredibly delicious. In fact, everything was tasty. There were three types of pasta, and at the end, I was asked if I wanted to try the arrabbiata as a closing dish. I had a little bit, and it was delightful.I would love to come back for the evening a la carte menu. ^_^Thank you for a wonderful time. It was a great meal! ^_^ Less

I visited for a weekend lunch.▪️Chilled Beet Soup▪️Bruschetta with Fresh Bluefin Tuna from Sakai Port by YamakoThe bruschetta, usually the first dish, was served second this time. As the weather gets warmer, I started with the soup to cool down. I admire their willingness to reassess what is highly regarded. However, the portion of tuna felt a bit lacking this day.▪️Charcoal-Grilled Horse Mackerel Carpaccio from Ozaki Suisan in NarutoThe horse mackerel, lightly seared to melt some of its fat, paired perfectly with a sauce made from eggplant and bell peppers, along with marinated cucumbers for a delightful combination of flavors and textures. This was the highlight of the day.▪️Fried Zucchini Blossoms Stuffed with Sweet Red Shrimp and Ricotta Cheese▪️Handmade Squid Ink Tagliolini with Conger Eel and Sweet Long Peppers from Ozaki Suisan in NarutoThe sauce made from conger eel broth was rich and flavorful, enhanced by garlic.▪️Salsiccia and Summer Vegetables Pasta MistaPasta Mista means a mix of various types of pasta. The different textures were interesting, paired with herb-infused salsiccia.▪️Grilled Aichi Duck BreastThe duck was the same as last time, yet it felt light despite being duck, and it was juicy.▪️Final PastaThe usual lemon cream pasta that has become a staple recently.▪️Fresh Melon and Mint Gelato with Pistachio MousseI finished with some tea.I was disappointed to learn that my favorite staff member had moved to the new location of tens. Each visit seems to bring a change in the team (it seems to have turned into a boys' school again, haha), and the chef seems to have a lot on their plate, but I always enjoy discovering new dishes and appreciate the bright atmosphere of the restaurant, making for a delightful experience.Total stay: 2 hours and 20 minutes. Less

The only sister restaurant where you can enjoy lunch is malca.I wonder if there will be a price increase starting in July?I was able to visit once in June.Lunch is offered only as a course, but the composition is outstanding, and the portions are generous, making it quite satisfying on its own.This time, I had:- Chilled beet soup with yogurt granita- Fresh bluefin tuna from Sakai Port with burrata cheese and bruschetta from Yamazaki- Charcoal-grilled horse mackerel carpaccio and marinated cucumbers from Ozaki Suisan in Naruto- Fried zucchini flowers stuffed with sweet shrimp and ricotta cheese- Hand-made squid ink tagliolini with conger eel and sweet long peppers from Ozaki Suisan in Naruto- Tokachi, Hokkaido, pork and 'nduja ragù with mixed pasta- Roasted Aichi duck breast, grilled over charcoal- Fresh melon and mint gelato, pistachio mousseSince my last visit was in May, some ingredients were similar, but I was still amazed by the dishes.The tuna bruschetta, for instance, is something I could enjoy every day with a smile.Each dish is not only visually stunning like a piece of art, but it also captivates you with its aroma and leaves you in awe when you taste it.The wines I ordered by the glass, both white and red, were exceptional.Next time, I will visit during a different season. Less

I visited for lunch and opted for the course menu.The tuna tartare, fried flower zucchini, squid ragu pasta, and duck breast were delicious, but overall, they didn't leave a lasting impression of being exceptionally good. The tuna tartare was so good that I could have eaten several servings.Unfortunately, the first beer wasn’t chilled enough and warmed up quickly.Additionally, I was seated in a private room where I could see the door, and it was distracting to notice staff peeking in multiple times to check if we had finished eating.The service was good, but the explanations of the dishes were quite brief, making it hard to understand the chef's intentions.Given its reputation as a top restaurant, I might have had my expectations set a bit too high. Less

Since April 23rd, I have visited my favorite malca for the sixth time before summer arrives. I heard that Chef Kitano, the owner, will be relocating his restaurant, tens., nearby. While the chefs at malca, including Chef Okamoto, will remain, there will be some staff changes, including the sommelier.Today’s date: 2026.06.12.Fri◆ Chilled Beet Soup with Yogurt Granita ◆ Fresh Bluefin Tuna from Sakai Port, Buratta Cheese, Bruschetta from Yamako ◆ Grilled Horse Mackerel Carpaccio from Ozaki Suisan, Marinated Cucumbers ◆ Fried Zucchini Blossoms Stuffed with Sweet Shrimp and Ricotta Cheese ◆ Linguine with Hamo and Sweet Long Peppers from Ozaki Suisan ◆ Tagliatelle with Ragu of Schwäbisch Pork from Hokkaido, Arrabbiata Sauce ◆ Roasted Aichi Duck, Grilled ◆ Lemon Cream Pasta ◆ Fresh Melon and Mint Gelato, Pistachio Mousse Drinks: • malca Beer • Dewar’s 12 Years Soda • Dry White Wine from the historic winery Abazia di Novacella, Praepositus Sylvaner 2023 • Full-bodied Italian Due del Monte Collio Merlot 2019 Continuing from my last visit, I started with the seasonal soup instead of the bruschetta from Yamako.◆ Seasonal Soup: Chilled Beet Soup with Yogurt Granita, Fresh Cream, and Raspberries The creamy texture and smooth mouthfeel perfectly complement the refreshing sweetness of the beets.◆ Today’s tuna is from Sakai Port in Tottori Prefecture. The Bluefin Tuna Bruschetta, served with beet pickles and California Buratta cheese, is a signature starter at malca that is always incredibly delicious! ⭐︎◆ The third dish is a carpaccio of lightly grilled horse mackerel from Naruto. It’s paired with marinated cucumbers, pepper puree, jade eggplant, and whole grain mustard. This dish is a winner! The grilled horse mackerel has a delicate and rich umami flavor, and the accompaniments beautifully complement the fish in both appearance and taste. I couldn’t help but tell Chef Okamoto, "The horse mackerel carpaccio is absolutely delicious!" ◆ The fourth dish is a fritto of zucchini blossoms stuffed with sweet shrimp and ricotta cheese. I had never tried zucchini blossoms before, and they are in season from late May to July—so delicious! The flower part is filled with sweet shrimp, ricotta, and mimolette cheese, along with mint, making it a fantastic dish.◆ The fifth dish was supposed to be risotto, but it turned out to be pasta for the first time! Linguine with Hamo and Sweet Long Peppers from Ozaki Suisan. This was my second favorite dish of the day! With Italian bottarga, lime, and hamo broth, the balance of flavors and umami was superb, and I particularly enjoyed the slight acidity and spiciness of the sweet long peppers. ✨◆ The sixth dish is the seasonal pasta: Tagliatelle with Ragu of Schwäbisch Pork from Hokkaido, Arrabbiata Sauce. The purebred Schwäbisch pork from El Paso Ranch in Hokkaido has a wonderful texture and the tomato flavor is outstanding!◆ The seventh dish is the main meat course. The Aichi duck is perfectly cooked and flavorful! It’s served with red turnips, Basque rock salt, Awaji Island black garlic, and balsamic vinegar. Chef Okamoto mentioned that he wants to continue using Aichi duck as it is a valued ingredient. Pairing it with the full-bodied Italian Due del Monte Collio Merlot 2019 made it even better!◆ The classic lemon cream pasta is served in a regular size of 30g, and it was so delicious that I finished it in no time! ⭐︎ The pasta is a slightly thinner type called spaghettini.◆ Fresh Melon and Mint Gelato, Pistachio Mousse As the weather gets more humid, Chef Okamoto mentioned that the seasonal elements are reflected in each dish. Over the last three visits, I truly enjoyed this course, rating it a perfect 5.0.It was incredibly delicious! ✨ Thank you for the wonderful meal! Notes: Chef Tsukasa Kitano, who honed his skills at the Italian restaurant "Sfida (now 'anu')" in Osaka and the extremely popular "TACUBO" in Daikanyama, opened this highly popular Italian restaurant, malca, in October 2022. On April 23rd, I visited again. With the concept of "Eat what you want, as much as you like," lunch features a seasonal omakase course, while dinner offers a la carte options. The name "malca" comes from the affectionate nickname of Chef Kitano's family's fish shop in Awaji Island, "Maruka." The location is on the B1F of the Shinotsuka Building, a 2-3 minute walk down from the intersection in Minami Aoyama 3-chome, where the former Belcomons was located. The restaurant is open from 5 PM to 11 PM on Tuesdays and Wednesdays (excluding holidays), and from 12 PM to 3 PM for lunch and 6 PM to 11 PM for dinner on Thursdays, Fridays, and Saturdays. The interior features an open kitchen counter with 8 seats, as well as private rooms for 4 and 6 people. In my opinion, the atmosphere is somewhat reminiscent of "TACUBO" in Daikanyama. Chef Kitano will be moving to his sister restaurant "tens." which opened on October 27, 2024, while malca continues to operate under Chef Okamoto. Less

I visited on a weekday evening. This place is quite popular, making reservations a bit challenging, but I was fortunate to find a cancellation through AMEX's KIWAMI Dining (Pocket Concierge).The chef trained at TACUBO before opening this restaurant, and you can order a variety of dishes a la carte. We ordered a platter of prosciutto with peaches and blue tomatoes, water eggplant caprese, charcoal-grilled swordfish carpaccio, shirasu and cilantro aglio e olio, squid ink risotto, and sirloin steak.The prosciutto was incredibly smooth and delicious, and the shirasu and cilantro aglio e olio was packed with cilantro, making it a must-try for cilantro lovers.Additionally, the sirloin was not overly fatty, allowing me to enjoy it until the end. I felt that some dishes were reminiscent of TACUBO in Shirokanedai.Every dish was delightful, and the stylish atmosphere typical of Gaienmae made it a great place to choose from a la carte options, allowing for adjustments based on mood and appetite. I think it's a fantastic restaurant. Less

I had been looking forward to visiting malca for a long time.I was taken there by a regular customer for the 10 PM reservation.This place is a high-end restaurant where you can choose your favorite dishes, making it a casual yet perfect spot for a special date.I left the selection to Sommelier Matsumoto, who paired the dishes with tea, similar to a tea pairing.We started with "Uffu Cold Brew Black Tea 'Ete'" served with prosciutto and malca's famous tuna bruschetta.The prosciutto, drizzled with a light olive oil, was so delicious that I finished it in no time.I had tried this bruschetta before at the above-mentioned and svolta, and it was just as delightful the second time. The base is made from thin bread sourced from a famous breadcrumb shop, topped generously with tuna and mozzarella cheese, which is simply divine.Next, I highly recommend the clam vongole bianco.I enjoyed it with "Uffu Cold Brew Rooibos Tea 'Soleir'" at this point.I love clams, so after some deliberation, I decided to order it. The pasta was served in a broth-like soup with large clams, and the flavor was light enough to drink the broth completely. It was truly delicious.For the finale, I had "The Tea Company Hiki 'Gokase Hana Houji'" with the Aichi Prefecture's Megumi duck.I enjoy beef, but often find it too rich, so I’ve been opting for lamb, duck, or venison lately.They intentionally left the duck skin not too crispy, allowing some fat to remain, which is a thoughtful touch.Despite my high expectations, just looking at the photos of the dishes the next day brought me joy, proving that it did not disappoint.The staff were also very kind, which explains why regulars keep coming back.【What I ordered】- Fresh Bluefin Tuna from Yamako: 3,400 JPY- Charcoal-Grilled Spanish Mackerel Carpaccio from Ozaki Suisan, with eggplant and bell pepper sauce, cucumber marinade: 3,800 JPY- Fluffy Omelette with fried shirasu from Aimaru Suisan, tomato sauce, jalapeño: 3,600 JPY- Megumi Duck Breast from Aichi Prefecture: 9,800 JPY- Clam Vongole Bianco with Linguine from Naruto Amagasaki Suisan: 3,800 JPY- Scallops from Hokkaido with lemon cream sauce and handmade squid ink tagliolini: 3,800 JPY- Blood Orange Sorbet: 1,000 JPY- Uffu Cold Brew Black Tea 'Ete': 1,000 JPY- Uffu Cold Brew Rooibos Tea 'Soleir': 1,200 JPY- The Tea Company Hiki 'Gokase Hana Houji': 2,200 JPY Less

I had been curious about malca ever since I heard President Yamaguchi of Yamako, a tuna specialty wholesaler, mention on social media, "If I were to go out for delicious food now, it would be either Tacubo or malca."Despite its popularity making reservations quite difficult, I managed to find an opening and visited for my birthday.The restaurant has a stylish yet slightly casual vibe, creating a relaxed atmosphere where you can enjoy your meal without feeling tense. Since I was seated in a private room, I felt even more at ease.The first dish served was a rare cold beet soup. The vibrant color of the soup instantly elevated my mood. The yogurt granita, paired with rock salt and olive oil, provided a memorable opening.Next came the signature tuna bruschetta. It featured tartare made from premium tuna sourced from Sakai Port, topped with burrata cheese.The rich and intense flavor of the tuna made it a perfect match for white wine, making me want to sip it endlessly.The following dish was a visually stunning horse mackerel carpaccio. The grilled horse mackerel had a delightful aroma, with a slightly rare finish. The pairing with marinated cucumber was excellent.Next up was a fritto. The flower of the zucchini was stuffed with a mixture of sweet shrimp and ricotta cheese. I was surprised when I cut into the flower, as I hadn’t been paying close attention. The light frying made it a memorable dish both in appearance and taste.So far, the presentation had exceeded my expectations, and I began to whisper to myself about when to make my next reservation. It had been a while since I felt this way about a restaurant, perhaps since La Blanche in Aoyama.Then came the first pasta dish. Although caviar cappellini was suggested, I passed this time due to the additional cost of JPY 10,000 and my desire to enjoy the other ingredients.Instead, I opted for the hamo (pike eel) linguine from the course menu. The sauce was well-emulsified, giving the linguine a slightly sticky texture, which was delicious, but it felt a bit underwhelming compared to the previous dishes.The second pasta dish was tagliatelle with ragù made from Shvebisch pork from Hokkaido. The texture of the tagliatelle was not quite right. In fact, I haven't had a truly delicious tagliatelle yet, so if anyone knows a great place, please let me know.For the main course, I had the charcoal-grilled Aichi duck breast, which was incredibly delicious. It brought my spirits back up after the pasta.The Montepulciano d'Abruzzo wine paired by the sommelier matched my preferences perfectly with the duck, enveloping me in a sense of bliss for a while.The final dessert was fresh melon with mint gelato and pistachio mousse. The mint gelato was delightful, but since I usually enjoy French desserts, it felt a bit lacking.Though I may sound a bit pretentious, I left malca feeling extremely satisfied! I plan to return for dinner à la carte, where I can indulge in my favorites as much as I want.I can hardly wait for my next visit! Less

I visited a popular Italian restaurant near Gaienmae. The first dish that impressed me was the bruschetta made with tuna from Yamako. The rich flavor of the tuna beautifully complemented the other ingredients, drawing me in from the very first bite. The prosciutto was simple yet highlighted the quality of the ingredients, and the tripe was prepared with great care. It had no unpleasant odor, and the flavor intensified with each bite. For pasta, I ordered both the bottarga and squid ink varieties. The bottarga pasta had a perfect balance of aroma and saltiness, making it an excellent pairing with drinks. The squid ink pasta was rich but not heavy, allowing the natural flavors of the ingredients to shine through. The main dish, tenderloin, was cooked to perfection, allowing me to fully enjoy its tenderness and rich meat flavor. Each dish showcased simple yet meticulous cooking that emphasized the quality of the ingredients. The ability to freely enjoy a la carte dishes is also a great attraction. Everything I tried was of high quality, making me want to return in a different season. Less

I couldn't help but give this place a provocative title, but I do believe there are people who might enjoy the food here, atmosphere included.After a concert at Suntory Hall, I was looking for a proper restaurant to have a meal at a late hour, and I asked the concierge at the Mitsukoshi Isetan MI Card for recommendations.According to Tabelog, it has a rating of 4.29 (as of May 31, 2026).And it offers a la carte options? Plus, it's open until midnight?I felt grateful and lucky that the concierge managed to find such a place for me, even at the last minute.By the way, the concert that day was sublime.I hoped to enjoy the lingering aftertaste of it as I arrived.The restaurant is located along Gaien Nishi Street in Gaienmae, just a short flight of stairs down.There are about eight seats at the counter, and behind it, there are private rooms. In the kitchen behind the counter, the chefs were busy working, while the front staff were bustling around.Now, about the food and drinks.I ordered a glass of champagne for JPY 2500, while my wife chose hojicha from The Tea Company.My anticipation was high.Having quickly finished my glass of champagne, I ordered some prosciutto and their original beer (made by Kiuchi Brewery, known for Hitachino Nest Beer).The thinly shredded prosciutto was fluffy and salty, pairing well with the refreshing beer.Soon after, I was served what they claimed to be a signature dish: tuna bruschetta. It featured a rare cut of tuna, the "totsukawa," mixed with beets on top of toasted bread, garnished with burrata cheese and beet powder.It certainly made an impact visually.However, to put it bluntly, it was tasty but overwhelmingly rich and greasy.The totsukawa is known for its concentrated flavor, and when the meat is pounded, the fat and collagen create a sticky texture, which was indeed the case. But why this olive oil? It was too much.Moreover, I could tell right away that it lacked depth.Next came the marinated sardines, tenderloin from a breeding cow, and squid ink risotto, all of which felt "thin"—meaning I couldn't sense the chef's dedication or love for the cooking, resulting in a lack of depth.The amatriciana was terrible. It had a watery consistency, completely failing to showcase the bucatini.It was supposed to be a dish to savor the flavors of guanciale, the acidity of the tomatoes, and the richness of the cheese, but what was this?I had previously researched that this restaurant had several locations, which made me wonder about its high Tabelog rating. After tasting the food, I felt it was more of a casual restaurant where chefs without much skill reproduce recipes rather than a place with a unique culinary focus.By the way, I noticed that they were using pre-packaged pasta sauce (★ Some might feel something just from this fact, right? Why do so many people rate it "4.0"? Are they all just companions? I can't help but wonder). I believe they tried hard to maintain the original flavor, but compared to a dedicated restaurant, it ultimately felt like mass production. The aforementioned amatriciana might have had too much pasta water added. Instant dishes don't deepen in flavor.Finally, the Catalana I ordered was just a slightly burnt surface of a decent frozen pudding ice cream—lacking depth.I had champagne, beer, white, and red wine (the Mercurey I had after a long time was to my liking), while my wife only had tea.The total bill for two came to JPY 45,000.As I left the restaurant, I was left with a sense of incompleteness. What was this?Various culinary images swirled in my mind.And the atmosphere of the restaurant, along with the demeanor of the staff.(The male staff, mostly in their 30s, seemed a bit "light," but they were all pleasant.)Then there were the customers.One staff member said at the end, "It’s usually not this (noisy)," but there were couples who looked affluent, a well-dressed older gentleman, and a lively woman in her mid-40s who seemed like a business owner, dressed nicely.This woman excitedly told the staff, "What is this, genius!" while dining. She was in a good mood, treating the staff to champagne.This "genius!" was repeated by a seemingly affluent person (though I can't be sure, haha).How narrow is their culinary experience?Just a few days prior, I had a similar experience at Ikkyu in Nakameguro (though the price range was different). The people were pleasant, the restaurant had a nice atmosphere, but the food was "thin."And it sells well to customers who can enjoy it without realizing it.That’s why Tabelog gives it a decent rating. (Even so, it’s rated too highly... The fact that it hasn’t earned a single Michelin star despite its high Tabelog score speaks volumes about its true quality. I’m not a Michelin fanatic, but it serves as a reasonable benchmark.)I have no ties to the so-called "Minato Ward," but reflecting on it, the words that came to mind were, "Is this what Minato Ward is?"(I intentionally chose a biased and sarcastic expression. Of course, I don’t mean to say that everything is like this, nor do I intend to.)However, I did gain some understanding from this experience.What is "Minato Ward"?It is thinness.Well, it’s just not to my taste.But if I look at it positively, in terms of a place that offers a la carte options at this hour with this atmosphere and this level of food, it might be acceptable.There might be women who would be happy to celebrate their birthdays here, so it does have its purpose.However, I cannot recommend it to those who truly want to eat delicious food, heartfelt dishes, and be moved by flavors. Less

This is my favorite restaurant that I've visited many times.Once again, I thoroughly enjoyed the a la carte menu.I ordered three appetizers, seven pasta and risotto dishes, and two desserts.The standout dish this time was the clam vongole bianco.The moment I took a bite, I could really taste the umami of the clams, and the sauce was infused with the deliciousness of the shellfish. My friend and I were so impressed that we quickly finished it!Another highlight I always look forward to is the bread served as a side.It's surprisingly chewy, and once you dip it in the leftover sauce, you just can't stop eating it.I ended up overindulging again this time.The squid ink risotto was also exceptional.It had a rich depth of flavor without being too heavy, allowing me to fully enjoy the taste of the squid ink.Every time I eat dishes like this, I realize how much I love this restaurant.The lemon sorbet for dessert was quite authentic.It was more tart than I expected, with a refreshing sharpness that hit the throat.However, I believe those who order lemon sorbet are looking for that kind of crisp acidity, so personally, I think it works well.It completely reset my palate after the meal.I was very satisfied once again!After returning home, I realized I forgot to make a reservation for my next visit, so I plan to call soon and come back again. Less

I finally visited "malca," a place I had been curious about for a long time. Instead of a set course, I enjoyed the freedom of creating my own meal with the à la carte options, which was incredibly fun. Every dish I tried was perfectly suited to my taste.Each plate that arrived showcased meticulous preparation, allowing the deliciousness of the ingredients to shine through. The pasta and grilled dishes were exceptional, but the highlight was definitely the clam risotto. The rich umami of the clams combined with the perfectly cooked rice that absorbed the flavorful broth was exquisite. Even the dessert, which served as a delightful finale, was flawlessly delicious, leaving me completely satisfied from start to finish.Despite this outstanding level of satisfaction, the relaxed atmosphere makes it a great spot to drop by alone without feeling out of place. I definitely plan to return soon! Less

Starting in July, the lunch price at malca has increased to JPY 18,000.While this makes it a bit more of a splurge, the course now includes the previously additional item, cold pasta, allowing you to enjoy all the recommended dishes more than ever before.The beet soup is delicious, even for those who aren’t fond of beets.Highlights include:- Signature Yamakou Tuna Canapé- Horse Mackerel Appetizer- Fried Flower Zucchini- My favorite, cold pasta with caviar, served in a half portion at no extra charge- Squid Ink Pasta- Venison Bolognese- Grilled Pork- DessertI had originally planned to visit for an à la carte dinner a little while ago, but had to cancel due to a typhoon. This was my third visit for lunch, and it was my first time sitting at the counter.Next time, I definitely want to try the à la carte dinner! Less

【Suitability for Business Meetings】★★★★★【Suitability for Accompaniment】★★★★★【Private Rooms】2 rooms available (for 6 and 4 people)【Smoking】No smoking allowed. No ashtrays outside.【Estimated Budget】JPY 20,000 - 29,999 per person【Atmosphere】Features a counter and two private rooms. The open kitchen reflects Italian style, and the service strikes a good balance between professionalism and casualness.【Recommended Occasions】Ideal for entertaining important clients or companions. A la carte options are available, making it suitable for both situations.My first risotto, made with squid ink.It was delicious.There are many types of pasta, and I hadn't tried the risotto before, so I was glad I did.I recommend ordering several variations of seasonal appetizers and opting for small portions of various pasta dishes instead of main meat courses. Less

I enjoyed a carefully crafted pasta dish in a calm atmosphere. Served in a large, elegantly white plate with ample space, the beautifully arranged portion exuded a refined, restaurant-like impression. The noodles had the perfect thickness, coated well with the sauce, and upon tasting, the umami of seafood, the aroma of herbs, and the refreshing citrus notes harmonized, making it light and enjoyable until the last bite. The crispy texture sprinkled on top added a delightful accent, showcasing a simple yet thoughtfully crafted flavor profile.Pairing it with a glass of wine enhanced the dish's aroma, allowing me to savor the lingering aftertaste. The acidity and minerality of the wine complemented the pasta's richness, naturally prompting me to take another bite. The service was at just the right distance, providing a comfortable environment to focus on the food and wine. While the portions were modest, they left a lasting impression within the flow of the course. The restaurant was quiet and serene, striking a balance between casual and special. The harmony of the food, tableware, and ambiance made it perfect for a leisurely meal. I would love to return for a meal with someone special or to enjoy wine and food together. Less

I was looking forward to visiting! The location was quite hard to find, and I wandered through a mixed-use building, arriving a bit late but managed to get there somehow. Haha.Lunch is only available as a course. The main meat was duck, so I switched it to beef, which of course came with an extra charge.Starting with the soup, there were many seafood dishes. The soup was probably the most delicious part. The specialty, tuna tartare, was elegant and tasty as well.The salad had an odd combination of kiwi and watercress. There were two pasta dishes: sardine pasta and sakura shrimp pasta. Maybe it’s just my preference, but I honestly didn’t find the sardine pasta very tasty. I still struggle with bones.And finally, the main meat! I requested it medium to well-done, but it came out more medium-rare. I prefer a nicely roasted exterior, but it wasn’t that way, which was a bit disappointing.Overall, I wasn’t particularly impressed. Maybe dinner is better? Since it was seafood, it might be a matter of personal taste.All the staff were very nice! ♡♡ It was a great meal ♡ Posted after running to Amamudakotan. Less

I usually order course meals to avoid missing out on unfamiliar dishes, but at malca, the variety is reminiscent of an izakaya menu, allowing me to enjoy the pleasure of selecting ingredients I want to eat that day.From prosciutto, new onion soup, sardine confit, sautéed white asparagus, tripe stewed with tomatoes, to capellini with bottarga, and squid ink pasta with firefly squid... for the main dish, I had the light Aichi duck.Every dish was a favorite of mine—my adrenaline was through the roof! Haha.The atmosphere with Chef Okamoto and the staff was great, and the conversation flowed easily.It was a great meal! (^^)Today's menu for two: JPY 65,000- Prosciutto from France, Jambon d'Auvergne, 12 months aged: JPY 2,400- Chilled soup of new onions from Awaji Island: JPY 2,600- Sardine confit from Chiba, marinated carrots, and eggplant crema: JPY 3,600- Sautéed white asparagus from Porto with bottarga-style sauce: JPY 5,600- Tripe from Tajima beef in Hyogo, stewed with tomatoes: JPY 4,500- Roasted Megumi duck from Aichi: JPY 9,800- Chilled capellini with raw bottarga from Greece: JPY 5,000- Pasta with milk clams and watercress aglio e olio, turned into risotto: JPY 3,800- Firefly squid from Toyama, seri, and handmade squid ink tagliolini: JPY 3,800- Mont Blanc (cherry) from malca: JPY 1,400 per plate- Pudding from malca: JPY 1,200 per plate- Other drinks. Less

Just a 3-minute walk from Tokyo Metro Ginza Line "Gaienmae Station."This was my seventh visit.As usual, I ordered a la carte.The olives served as a starter were incredibly delicious! They were soft and packed with flavor.First, I had the "Tuna from Yamako, Burrata Cheese, and Bruschetta." I had only heard of Yamako from sushi restaurants, but the tuna bruschetta was outstanding! This is a must-order dish.Next was the fried Mejikari from Miyagi Prefecture, served with a kiwi and watercress salad. The crispy texture paired with the slight bitterness of the watercress was very well balanced.Then came the Spaghettoni with Bottarga Butter and Sansho Pepper. The rich saltiness of the bottarga was enveloped by the butter, creating a deep flavor that spread across my palate.I also enjoyed the Sardines from Chiba Prefecture, with Fennel in a Sicilian style, served with Bucatini. Bucatini is a thick pasta with a hole in the center. The aroma of the sardines and fennel was delightful and delicious.Next was the Ragu Sauce made with Megumi Duck from Aichi Prefecture, served with Raspberries and Handmade Tagliatelle. The sweetness of the raspberries paired perfectly with the rich flavor of the duck in the ragu sauce. The handmade tagliatelle was incredibly tasty.Finally, I added the Sardine Confit from Chiba Prefecture, served with Pickled Cucumbers and Eggplant Cream. This was also delicious.Everything I ate was amazing, which is truly remarkable. It was an unforgettable culinary experience.【Today's Order】- Tuna from Yamako, Burrata Cheese, and Bruschetta- Fried Mejikari from Miyagi Prefecture, Kiwi and Watercress Salad- Spaghettoni with Bottarga Butter and Sansho Pepper- Sardines from Chiba Prefecture with Fennel in Sicilian Style, Bucatini- Ragu Sauce with Megumi Duck from Aichi Prefecture, Raspberries, Handmade Tagliatelle- Sardine Confit from Chiba Prefecture, Pickled Cucumbers, and Eggplant CreamInstagram ID: kuidaore.8https://www.instagram.com/kuidaore.8/ Less

On the eve of Golden Week, my spouse and I visited malca.Tonight, it was all about "eating as much as we want!" We started by choosing three antipasti.First, we enjoyed a carpaccio of grilled Managatsuo from the Setouchi region, a taste of early summer. The carpaccio floated in a tomato soup, complemented by a refreshing Trapani sauce with the nutty aroma of almonds and the acidity of fresh tomatoes.Next, we had a dish featuring seasonal Mehikaru, lightly fried and served with a salad of kiwi and watercress, along with kale powder, showcasing Chef Okamoto's flair for using fruits.The sautéed white asparagus from Bordeaux was served with a rich Bolzano-style sauce made with boiled eggs, perfectly paired with chilled Riesling.Then we moved on to pasta and risotto.We had Sicilian-style bucatini with fatty sardines and fennel, where the flavors of the sardines clung beautifully to the hollow noodles.As a special order, we enjoyed a risotto with seasonal bamboo shoots and clams, generously topped with bottarga!Next, we had handmade squid ink tagliolini with firefly squid and watercress, and we finished with our usual arrabbiata.Tonight's Riesling was a 2006 Auslese from Joh. Jos. Prüm, a stunning back vintage with a beautiful balance of sweetness and acidity.Joh. Jos. Prüm Graacher Himmelreich Riesling Auslese 2006 Mosel, Germany ----- -Antipasto- Grilled Managatsuo Carpaccio from Ozaki Suisan, with Tomato and Trapani Sauce Fried Mehikaru from Miyagi Prefecture, with Kiwi and Watercress Salad Sautéed White Asparagus from Bordeaux, with Bolzano-style Sauce -Primo Piatto- Sicilian-style Bucatini with Sardines and Fennel from Chiba Prefecture Risotto with Bamboo Shoots from Kyoto, Clams from Chiba, and Bottarga Handmade Squid Ink Tagliolini with Firefly Squid from Toyama and Watercress Arrabbiata, Spaghettini -Dolce- Mont Blanc (Cherry) from malca Pudding from malca Less

The entrance has a narrow staircase, and I thought, "Is this really the place?" But once I opened the door, I found a chic restaurant.The interior is small, featuring private rooms and a counter. We enjoyed a course meal with wine.The soup, risotto, duck, and dessert were all delicious! Everything was fantastic.The portions were quite generous, so it was a good decision not to order extra.The staff were attentive and friendly, making it a great spot for a girls' gathering. I had a wonderful time catching up with old friends while enjoying a delicious meal.Even though the seating was at the counter, the atmosphere was not noisy and had just the right casual vibe, making it a lovely space. Less