PRIMO PASSO Tokyo

【Course】☆Corn Almond☆Fried Pizza with Prosciutto and Cheese☆Bonito, Peach, Eggplant☆Orecchiette with Manganji Pepper and Paprika☆Spanish Mackerel, White Gourd, Pistachio☆Spaghetti with Cuttlefish☆Risotto with Green Asparagus and Whelk☆Prosciutto, Melon, Mint☆Miyoshi Beef☆Cappuccino☆Panna Cotta with Young Ginger and Mango☆Grapes, Warabi Mochi, Matcha【Total Payment】For 2 people: JPY 57,000*Includes 5 alcoholic drinks and 3 non-alcoholic drinks【Review】This was my second visit.This is my favorite Italian restaurant that I visit every season.The standout feature here is the ability to enjoy around 5 different types of pasta within the course.While there are Italian restaurants that serve multiple pasta dishes in their courses, few offer such a diverse range of pasta with distinct flavors.Each pasta dish varies in noodle type, sauce, texture, and aroma, keeping you excited about what will come next until the very end.It truly embodies the expression "a moment to experience the essence of pasta."Of course, the appeal goes beyond just the pasta.What particularly impressed me this time were the fried pizza and prosciutto.The fried pizza dough is filled with three types of cheese, and wrapped in freshly sliced prosciutto.The heat from the freshly fried dough slowly melts the fat in the prosciutto, creating a harmonious blend of the richness of the cheese, the saltiness of the prosciutto, and the savory aroma of the fried pizza.It may seem simple, but it was a beautifully crafted dish, calculated down to the temperature of each component.Overall, the quality of the other dishes was also high, showcasing a level of excellence that goes beyond just being a "pasta-centric restaurant."The restaurant has only 8 counter seats.With an open kitchen, you can enjoy watching the dishes being prepared right in front of you, creating a refined yet comfortable atmosphere.It’s suitable for a variety of occasions, including dates, meals with friends, and business dinners.The average spending per person, including drinks, is around JPY 30,000.If I had to mention one concern, it would be that the course lasts about 3 hours, which is on the longer side. I recommend visiting with plenty of time to spare.Still, the satisfaction of experiencing such a diverse range of pasta and high-quality dishes in one course is incredibly rewarding.If you love pasta, this is an Italian restaurant you must experience at least once.A moment to truly savor the essence of pasta. Less

This was my second visit. My family member who had made the reservation couldn't make it, so I stepped in as a last-minute substitute (I’d be happy to do this anytime!). While it wasn’t as breathtaking as my last visit, the food was still delicious! I enjoyed a menu that truly captured the essence of summer. Most of the other guests ordered wine pairings, but since we had someone who doesn’t drink much, we decided to share a bottle of champagne. This time, it didn’t feel like too much, and we had a great time! Less

◆ Omakase Course JPY 19,800◆ Special Alcohol Pairing JPY 13,200◆ Non-Alcohol Pairing JPY 7,700【Total】JPY 66,550Visit Date: Weekday at 5 PM (Reservation)Number of Guests: 2Duration: About 3 hoursEvery dish was incredibly delicious, and the alcohol and non-alcohol pairings were quite interesting. Several types of pasta were served, but the portions were not too large, allowing us to enjoy everything fully. I made a reservation for our next visit, so I'm looking forward to coming back next year! ◎ Less

I visited PRIMO PASSO in Shintomi-cho.This is one of my favorite Italian restaurants that I have frequented many times.Despite being a relatively new establishment that opened in May 2023, it has already received high praise, including a Michelin star in the "Michelin Guide Tokyo."The chef, Tomoyuki Fujioka, was born into a family of sushi chefs but became captivated by pasta. He gained experience in various restaurants both domestically and internationally, and even served as the pasta station manager at the three-star restaurant "Quattro Passi" in Naples, Southern Italy.A significant feature of PRIMO PASSO is that it places pasta at the center of the meal, unlike typical Italian restaurants where pasta is served as part of the course.Previously, there were five pasta dishes included, but during my recent visit, there were four. Even so, each dish showcased a completely different character, featuring short pasta, cold dishes, and seafood.This time, I enjoyed a summer course that truly reflected the essence of PRIMO PASSO.It began with a corn soup, almond gelato, and corn jelly.The straightforward sweetness of the corn combined with the round, nutty aroma of the almond, and the texture of the jelly created a delightful contrast in temperature and texture, leaving a strong impression from the very first dish.Next was a fried pizza topped with four types of cheese, including ricotta and Parmigiano, along with corn jelly and prosciutto.The rich creaminess of the cheese paired beautifully with the saltiness of the prosciutto and the sweetness of the corn. The toasted flavor of the fried dough added to the overall deliciousness.The soup made from prosciutto, cheese, and corn cobs was comforting, with the creaminess of the cheese and the umami of the prosciutto blending together.One standout dish was the smoked bonito with straw, peach, seaweed, and water eggplant.The aroma of the smoked bonito was delightful, enhancing the inherent umami of the fish with a toasted flavor, complemented by the juicy sweetness of the peach. The freshness of the water eggplant and the texture of the seaweed added further complexity.While bonito and peach alone create a sweet and savory combination, the addition of water eggplant and seaweed introduced a delightful textural contrast, making it a refreshing summer dish.The orecchiette pasta was served with a sauce made from bell peppers and Manji chili peppers.The bell pepper sauce was incredibly delicious, showcasing the sweetness of the vegetables without being heavy. The sauce nestled into the ear-shaped orecchiette, releasing flavor with every bite. This relationship between the shape of the pasta and the sauce is characteristic of this restaurant.The fried knife fish was served with shiso leaves, parsley, and salmon roe sauce.The knife fish was tender and flaky, while the crisp texture and aroma of the shiso added a refreshing touch to the rich fish.The following cold pasta featured squid as the star ingredient, accompanied by clam and kombu broth.The pasta itself had a firm texture that paired well with the squid's rich sweetness. The clam and kombu broth seamlessly connected the dish, allowing the essence of Japanese dashi to blend naturally with the pasta.The risotto was made with cheese, butter, basil, asparagus, and surf clam.The rice retained a firm core, gradually absorbing the richness of the cheese and butter, while the saltiness and umami of the surf clam followed suit. The fresh aroma of the asparagus complemented the dish, achieving a rich yet balanced flavor that was not tiring to eat.For a palate cleanser, there was prosciutto, melon, and mint sorbet.The sweetness of the melon was balanced by the saltiness of the prosciutto, and the mint provided a refreshing finish.The main course featured charcoal-grilled sirloin from the Bimi cow.The fragrant aroma of charcoal was followed by a strong umami from the meat. The texture was not only tender but also had a satisfying presence when bitten into. The accompanying vegetables, such as fresh lotus root and watercress, kept the dish light until the end.Then, we returned to pasta.The pasta with sakura shrimp and shirasu was a dish that highlighted the umami of seafood. The toasted flavor of the sakura shrimp and the saltiness of the shirasu melded into the sauce, making it a personal favorite. Even towards the end of the course, I found myself wanting to take another bite.The charm of PRIMO PASSO lies not just in serving multiple pasta dishes.By combining different shapes and textures of pasta with seafood, vegetables, meat, and broth, each dish stands alone as a unique creation.Although the number of pasta dishes has decreased from five to four this time, the overall flow of the course, including fish, risotto, and meat dishes, was enjoyable.For dessert, there was panna cotta with mango and rum granita. The soft sweetness of the panna cotta was enhanced by the vibrant mango, and the cold granita added a refreshing touch.Additionally, there were grapes, warabi mochi, mascarpone, and brown sugar meringue. The juiciness of the grapes served as a base, layered with the soft texture of the warabi mochi and the richness of the mascarpone, leading to a clean finish.Finally, the homemade cream puff rounded off the long course with its gentle sweetness from the custard.Even though I have visited this restaurant many times, I still find it enjoyable every time.PRIMO PASSO has a fascinating quality that makes you wonder, "How will they incorporate the next seasonal ingredient into their pasta?"It’s not just about being satisfied after one meal; it makes you want to return with the changing seasons. In fact, I have visited multiple times myself.While pasta takes center stage, the experience goes beyond just pasta.This course reaffirmed the reasons why I want to keep coming back. Less

This restaurant is run by a young chef from the Michelin three-star restaurant Quattro Passi in Italy. Here, you can enjoy delicious pasta and risotto, along with a sense of seasonal Japanese flavors. Although it’s a small place with only counter seating, it’s delightful to watch the dishes being prepared. The classic prosciutto and melon dish features juicy fruit paired perfectly with the savory ham. Reservations can be quite difficult to secure, but I definitely want to visit again at a different time. It was a great meal. Less

(Visited on April 12)I visited this place again after a long time with my junior colleague. I had been here a couple of times shortly after it opened, but I forgot to make a reservation for my next visit, and before I knew it, it had become a hugely popular restaurant. Finally, after more than a year, I was able to come back.And I can confirm once again that it’s delicious! Especially the signature fried pizza, which is truly amazing. I believe they could run a successful business just with this dish alone. The number of dishes was plentiful, and the portions were quite generous, leaving me very full! While the volume was a bit much for me now that I’m older, so I didn’t feel as blown away as I did during my first visit, there are still several standout dishes that I would love to have again.The omakase course is just under JPY 20,000, and this time I added a pairing for just under JPY 10,000. Some of the wines, like the orange wine with a hint of tea aroma, were quite impressive and delightful.Here’s what I had:- Corn Almond - A chilled soup. The corn was incredibly sweet, and the almond gelato created a wonderful harmony, making it feel like a dessert right from the start!- Fried Pizza with Prosciutto and Cheese - This dish, inspired by Panzerotti, is a signature item here. Inside the fried dough, there are three types of melted cheese, topped with beautifully thin slices of prosciutto, resembling a rose. This is truly delicious. If they opened a fried pizza stand, it would surely be a huge success.- Dashi Soup - With a hint of burnt cheese aroma! It’s so comforting!- Bonito, Peach, Eggplant - A beautifully presented dish. The bonito was cooked just right, accompanied by peach and eggplant. However, I felt it didn’t quite enhance the natural flavor of the bonito, which was a bit of a shame.- Orecchiette with Managosh Chili and Bell Pepper - Another exquisite dish. The bell pepper-based sauce at the bottom paired perfectly with the chewy orecchiette, while the crunchy Managosh chili and the unique umami and texture of the surf clam created an interesting combination.- Sawara (Spanish Mackerel) with White Cucumber and Pistachio - The dish envelops you in a fresh aroma. The sauce made from cucumber, shiso, parsley, and possibly okra creates a delightful scent that pairs beautifully with the crispy fried sawara!- Spaghetti with Squid - This is another favorite of mine. The moderate saltiness of the caviar and the refreshing citrus flavor from the sudachi work wonderfully together.- Risotto with Green Asparagus and Surf Clam - The risotto itself was delicious, but the crunchiness and juiciness of the asparagus, combined with the chewy texture and ocean flavor of the surf clam, made this dish a joy to eat.- Prosciutto with Melon and Mint - Simple yet the best! Prosciutto and melon are often served as finger food at parties, but I never thought they were that delicious until now. This dish really opened my eyes to how amazing it can be!- Bimi Beef - An undeniably delicious steak. It has a good amount of fat yet a wonderfully tender texture. The lotus root steak was also impressively tasty.- Cappuccino - This is also a signature dish here. It looks like a cappuccino in a coffee cup, but underneath the espuma, you find homemade pasta with a delightful texture, accompanied by sakura shrimp. You can choose from small, medium, or large; I went with the medium. The pasta is fantastic, but the strong flavor of the shellfish might be a bit too much for me.- Hazelnut - Panna Cotta with Young Ginger and Mango - Cream Puff with Espresso - We enjoyed three different desserts, and even had dessert wine, all of which were delicious in their own right. The cream puff, which I feel has been served every time, could definitely create a line if sold at a pastry shop.Overall, I was reminded once again of how delicious everything is. While the price may have gone up a bit, the pairing included for just over JPY 30,000 is still quite reasonable. I believe it used to be less than JPY 30,000, so the sense of value has diminished slightly, but considering the number of dishes, it’s understandable.Dishes like the fried pizza, orecchiette, and prosciutto with melon left a lasting impression, making me think, "That was delicious!" On the other hand, the cappuccino still left me wondering, just like before. Also, at my age, the portion sizes can be a bit overwhelming, so I would appreciate a lighter course option.In any case, I was able to reaffirm that it’s truly delicious! It was a wonderful dinner and pairing! It was a great meal! Less

At PRIMO PASSO, where you can enjoy a variety of dishes centered around pasta, the chef, who previously worked at the three-star restaurant "Quattro Passi" in Naples, skillfully incorporates Japanese elements into each plate.◯ Corn and Almond The refreshing taste of summer corn washes over you, almost making you forget the heat, as its sweetness gently enters your palate. The accompanying almond gelato adds a smoky aroma, creating a light yet richly flavored experience.◯ Fried Pizza with Prosciutto and Cheese Beautifully delicate prosciutto, resembling pale pink petals, envelops a crispy fried pizza filled with various cheeses. The chewy texture of the pizza combined with the soft, elegant mouthfeel and subtle saltiness of the prosciutto enhances the cheese's aroma, adding depth to the dish.◯ Bonito, Peach, and Eggplant The juicy bonito pairs beautifully with eggplant and peach, delivering a refreshing flavor. The subtle sweetness of the peach complements the bonito, while the smoky aroma adds a gentle accent.◯ Orecchiette with Managoshish Pepper and Paprika The dish begins with a gentle waft of wasabi, and as you scoop from the bottom, the flavors of managoshish pepper, surf clam, wood ear mushrooms, and the firm texture of orecchiette blend together. The meatballs add a robust texture and saltiness, enhancing the umami.◯ Swordfish, White Cucumber, and Pistachio The fried swordfish is crispy yet tender, with a firm and elastic flesh. Underneath, a sauce made from shiso, parsley, and okra supports the flavor, creating a delightful contrast with the coolness of the dish.◯ Spaghetti with Baby Squid The moist texture of the baby squid intertwines with the cold spaghetti, creating a rich expression. The smooth texture is refreshing on the palate, while the caviar bursts in your mouth, adding a sense of richness, and the flavor of sudachi leads to a clean finish.◯ Risotto with Green Asparagus and Whelk With high flavor contrast and varying textures, each bite offers a different charm. The asparagus is fresh and melds beautifully with the rice, while the whelk holds a deep umami that gradually releases with each chew. The refreshing taste of basil adds a lightness to the dish.◯ Prosciutto, Melon, and Mint Rolled up for a single bite, the prosciutto is so soft that it begins to melt from the warmth of your hand. The sweetness of the melon and the subtle saltiness blend perfectly, creating an exquisite flavor.◯ Nanatani Duck The breast of Nanatani duck is cooked to a tender, almost rare finish, offering a fluffy texture with a hint of iron and the acidity of the sauce. The skillful cooking technique ensures even tenderness, combining with the quality of the ingredients for a truly remarkable dish.◯ Cappuccino Beneath the cappuccino-like foam lies pasta infused with dashi and a generous amount of sakura shrimp. The contrast between the firm pasta and the texture of the shrimp is exquisite.◯ Hazelnut The hazelnut flavor is concentrated, allowing you to truly savor the ingredient. As it melts in your mouth, the richness spreads through your nostrils, filling you with a delightful sweetness.◯ Panna Cotta with Young Ginger and Mango The panna cotta made with young ginger is refreshing yet chewy, while the mango and accompanying caramel deepen the flavor, evoking a sense of summer.◯ Cream Puff Freshly baked cream puffs with a crispy exterior. The rough sweetness of the sugar coating and the creamy filling create a delightful wave of flavor. This aromatic cream puff concludes the meal, leaving a lingering sense of bliss.At PRIMO PASSO, where a comfortable counter invites you to relax, you can savor a variety of dishes centered around pasta. The restaurant elevates seasonal ingredients, showcasing their aromas and textures in refined Italian cuisine. The combination of the chef's expertise honed in Naples and the wonderful Japanese ingredients results in dishes that respect the essence of the ingredients while introducing new expressions. It was a place where I could enjoy different flavors with each plate and truly engage with my meal. Less

Just a 2-minute walk from Shintomicho Station, I regularly visit "PRIMO PASSO" located at 1-5-11 Tsukiji, Chuo-ku, B1F ACN Tsukiji Building.PRIMO PASSO opened in May 2023. Chef Tomoyuki Fujioka previously served as the head of the pasta department at the three-star restaurant "Quattro Passi" in Naples, Southern Italy.The restaurant features an open kitchen that creates a lively atmosphere, with an 8-seat counter made from a single slab of wood and private rooms available.The omakase course has seen a slight price increase to JPY 19,800 (tax excluded), but it still offers a high level of satisfaction.The course included dishes like the squid cappellini with bonito and kombu broth, and a risotto cooked with clam broth, complemented by the aroma of grilled green asparagus.The classic finale, cappuccino pasta, was beautifully finished with sakura shrimp and summer vegetables, creating a delightful balance of richness and freshness.Once again, I was impressed by the creative combinations and harmony of various ingredients. This Japanese-style Italian cuisine was delicious!It was a great meal.【Omakase Course JPY 19,800 (tax excluded)】️ Corn and watermelon gelato ️ Fried pizza with prosciutto and corn jelly ️ Bonito, peach, and eggplant ️ Orecchiette ️ Manji chili pepper, surf clam, and wasabi ️ Fried knife fish with parsley, shiso, and okra paste ️ Cold squid cappellini ️ Risotto with green asparagus and baby clam ️ Prosciutto with melon and mint ️ Charcoal-grilled BMS beef ️ Cappuccino with sakura shrimp and summer vegetables ️ Hazelnut gelato ️ Panna cotta with mango and young ginger ️ Cream puff Less

This Italian restaurant offers a course filled with an abundance of pasta. I felt that the recent change in sommeliers has elevated the level of wine pairings. Their sense of combining various regional wines with the dishes is exquisite.I heard that the tomato linguine is often served from winter to spring, and although I've visited twice, I still haven't had the chance to try it. I've been told that summer tomatoes are too juicy and don't work well with the pasta sauce. It's admirable that they choose to hold back on their specialty when the tomatoes don't meet their standards. Next time, I plan to return between winter and spring to finally enjoy the specialty tomato linguine. Less

This restaurant offers beautifully crafted and delicate Italian dishes that will surely captivate most women.The flavors are gentle, making it easy to enjoy even when you're not feeling well. Here’s what I had:⚪ Almond mousse and corn soupThe broth made from corn was turned into a jelly. This year’s corn is exceptionally sweet!⚪ Prosciutto and fried pizzaI was looking forward to the prosciutto! It was fluffy, not overly salty, and delicious. Inside the pizza dough was gooey cheese, with a crispy exterior and a soft, fluffy interior. Wow, it was incredible! The cheeses used were ricotta, scamorza, and parmesan.⚪ Bonito, peach, and eggplantIt was like a "carpaccio" in a simple way. I’m not usually a fan of bonito, but there was no strong smell at all, just pure deliciousness (laughs). I told my companion to eat my share of the bonito, but I ended up eating it all myself… (laughs)⚪ Orecchiette with Managiri peppers and bell peppersOrecchiette is a type of pasta that is chewy and holds the sauce well. It was served with polpette (meatballs) and surf clams, which added a great broth flavor. The grated wasabi gave a nice kick to the dish.⚪ Swordfish, white cucumber, and pistachioThe fried swordfish was paired with thinly sliced white cucumber and a sesame sauce, topped with pistachio sauce. The swordfish was so fresh that I wondered if it was really fish—there was no fishy smell, and it was delicious on its own. I think even those who dislike fish would enjoy it.⚪ Spaghettini with squidChilled and tender squid, with a light oiliness. It had a kombu and clam broth, topped with caviar—truly a "Japanese" touch.⚪ Risotto with green asparagus and baby clamsSo rich! The aroma of green asparagus was incredibly strong! The rice was al dente, with nuts adding a nice accent. I was in heaven! (laughs)⚪ Prosciutto and melon with mint jellyI thought the mint would be overpowering and taste like toothpaste, but it was just a subtle hint. So elegant! The large slice of prosciutto wrapped around the melon was luxurious, and taking a big bite was pure bliss—juicy and refreshing! I was in heaven again! (laughs)⚪ Sautéed Mishima beefNot just bright red lean meat, but with some fat as well. I love fat!!!⚪ CappuccinoNot a drink, but pasta (tagliatelle) with a shrimp sauce, made cappuccino-style with whipped milk. I love shrimp! I love pasta!⚪ Hazelnut ice creamIt had the flavor of panna cotta and fresh ginger, but it was smooth and fragrant without any sharpness. The crispy caramel was delicious too. I’m in awe of the chef’s skill.I unusually finished everything. It was an emotional experience of deliciousness! I wonder when I can come back next...It was a great meal! Less

I had a truly wonderful and surprising dining experience. What stood out to me the most was the refreshing and pleasant aroma from the hot towel served at the beginning. It felt like a preview of the meal to come, and each dish that followed had its own unique fragrance and character, allowing me to enjoy it with all my senses.The presentation was also exceptionally beautiful, creating a cohesive world that encompassed not just the dishes themselves, but also the choice of plates and utensils. While the pasta and ham were outstanding, I was particularly impressed by the cooking and preparation of the beef dish. You could feel the chef's creativity and talent in every dish, as they didn’t just combine ingredients but gave each dish a distinct personality, which I found fascinating.Additionally, it was lovely to see different textures of tableware and cutlery paired with each dish. The sommelier was very knowledgeable, providing elegant yet approachable service that made the experience even more enjoyable. Overall, I believe it was a highly refined experience that encompassed the food, aromas, tableware, and service. I would love to visit again! Less

I was looking forward to visiting again this time. This is PRIMO PASSO, an Italian restaurant in Shintomicho, which has been awarded one Michelin star in 2026.Their course features a unique style with five dishes including pasta. The variety of pasta types and the way they are presented add an accent to the meal, so you can rest assured that it’s not just heavy pasta served multiple times.The menu flows smoothly between classic dishes and seasonal summer ingredients.One highlight of this restaurant is the cappuccino pasta served as a finale. It’s a fun pasta that you slurp up like ramen.Although prices have increased, this place still offers Michelin-quality dining at a great value. Less

I visited this Italian restaurant located about 3 minutes from Shintomicho Station. I arrived about 5 minutes early, but I was able to wait in the comfortable waiting area until my reservation time.The spacious interior offers a great view of the kitchen from the counter, which builds excitement even before the meal begins.The fried pizza, which looks unlike any pizza you’ve seen, is filled with luxurious ham and oozing hot cheese that melts out of the perfectly round dough. It’s incredibly delicious and is sure to capture the hearts of many as a first impression.As expected, the quality of the various pasta dishes served is very high. Personally, as a pasta lover, I felt quite satisfied. Among the pastas, I particularly enjoyed the simple yet refreshing squid pasta that perfectly matches the summer season.For first-time visitors, the cappuccino is also a must-see.The sommelier was very personable, and I had a wonderful time enjoying delicious Italian cuisine in such a welcoming atmosphere. Less

Welcome to PRIMO PASSO, the restaurant owned by Chef Fujioka, who previously worked as the head of pasta at a three-star restaurant in Naples.**Highlights** ✔︎ Featured in the Michelin Guide just six months after opening, earning a star the following year. ✔︎ The chef, a master of pasta, offers a course with 5 to 6 diverse pasta dishes. ✔︎ The fluffy, freshly sliced prosciutto served right in front of you is simply exquisite.The menu includes classic dishes like fried pizza and a surprising cappuccino, along with seasonal creations unique to Chef Fujioka.I absolutely love these specialties. For instance, the hot fried pizza is filled with three types of cheese, topped with freshly sliced prosciutto. The warm crust, melting cheese, and the saltiness of the prosciutto create a perfect harmony.This is a one-of-a-kind taste that you can only experience here.The dish featuring sliced prosciutto and melon topped with mint sorbet combines the saltiness of the prosciutto, the sweet juice and flesh of the melon, and the refreshing coolness of mint, creating a delightful explosion of flavors in your mouth.Not only is the food exceptional, but the dessert is also a highlight, making this course a treat for adults with a sweet tooth.After enjoying two desserts, the freshly made cream puffs served with coffee always bring a smile to my face, no matter how many times I experience it.You can feel the chef's dedication to delighting customers throughout the entire course.The sommelier, Mr. Oguchi, provides excellent service to the eight-seat counter, and chatting with him is one of the joys of visiting.The young chef and the experienced Mr. Oguchi share a trusting relationship that reflects the restaurant's atmosphere, which I notice every time I visit.Personally, I appreciate the chef's pleasant personality, shaped by his background in sports, making me eager to recommend this place to friends and acquaintances.Although it’s already a popular restaurant with difficult reservations, I highly encourage you to book a visit.I am looking forward to my next two visits this year!✂︎--- Menu I Enjoyed --- "Omakase Course ¥19,800" ☑︎ Corn, Watermelon ☑︎ Fried Pizza, Prosciutto, Cheese ☑︎ Bonito, Peach, Eggplant ☑︎ Orecchiette, Manganji Pepper, Bell Pepper ☑︎ Swordfish, White Cucumber, Pistachio ☑︎ Spaghetti, Baby Squid ☑︎ Risotto, Green Asparagus, Whelk ☑︎ Prosciutto, Melon, Mint ☑︎ Mishima Beef ☑︎ Cappuccino ☑︎ Hazelnut ☑︎ Panna Cotta, New Ginger, Mango ✂︎--- Recommended Scenes for Adult Women --- Women’s Gathering ★★★★ Date ★★★★★ Anniversary ★★★★★ Less

【Suitability for Companionship】★★★★★【Suitability for Business Meetings】★★★★☆【Private Rooms】None (currently used as a waiting area?)【Smoking】Non-smoking. No ashtrays outside.【Estimated Budget】JPY 25,000 - 30,000 per person【Atmosphere】An upscale Italian restaurant.【Recommended Occasions】Since there are no private rooms, it's suitable for small business meetings. The first seating starts at 5 PM, so I prioritized my hairdo over my companion.Finally, I visited PRIMO PASSO, which has received great reviews from restaurant staff—it's definitely a reliable Italian spot. However, the service was a bit slow, and the operation could be improved.The melon in the prosciutto and melon dish was the best I've ever had in my life. Personally, I found the pasta at my junior's restaurant, Terra, to be tastier, while the other dishes were overwhelmingly better at my senior's place.That's the impression I had. Less

【PRIMO PASSO】 - Tokyo: About a 2-minute walk from Exit 1 of Shintomicho Station - Average Budget: JPY 30,000 - 39,999 - Tabelog Rating: 4.09 (as of the time of posting) - 2026 Tabelog Award Bronze - 2025 Italian Tokyo Top 100 Restaurants - Michelin One Star in 2025 and 2026 I visited "PRIMO PASSO" for the first time. The chef is **Tomoyuki Fujioka**. Born into a family of sushi chefs, he was captivated by pasta from a young age and pursued a career in Italian cuisine. He honed his skills at renowned Michelin-starred restaurants both in Japan and abroad, and served as the head of the pasta department at the three-star restaurant "Quattro Passi" in Southern Italy, Naples. After returning to Japan, he opened "PRIMO PASSO," which means "first step" in Italian, with the desire to express Italian cuisine through a Japanese perspective. Without being constrained by conventional ideas, he continues to explore unique Italian dishes that reflect his belief in deliciousness, plate by plate. I had heard great things about Chef Fujioka's cooking, but experiencing it firsthand was remarkable. It was not just pasta; it was a unique world that thoroughly pursued **pasta as gourmet cuisine**. The dishes are meticulously crafted, considering not only taste but also aroma, texture, and temperature changes, providing a truly sensory experience. ★☆ The calm atmosphere of the restaurant and the pleasant service contributed to a highly satisfying experience. On that day, I also requested a pairing, which was wonderfully matched with the dishes and enhanced their appeal. Additionally, I was fortunate to be treated to a glass of **Kenzo Estate Murasaki** by a famous Italian chef sitting next to me. I have already made a reservation for December! I can’t wait for my next visit. It was a great meal! ◆ Omakase Course ◇ - JPY 19,800, tax included - Service charge: 10% extra ◆ Pairing ◇ - 9 varieties, JPY 9,900, tax included - Service charge: 10% extra - Watermelon, Almond - Fried Pizza, Prosciutto, Corn - Hamo (pike eel), Pistachio, Edamame - Linguine, Tomato - Isaki (bream), Eggplant, White Cucumber - Spaghetti, Aori Ika (baby squid) - Risotto, Green Asparagus, Trigai (clam) - Prosciutto Melon, Mint - BMS Beef Strip Loin - Cappuccino - Hazelnut - Panna Cotta, Mango - Cream Puff, Herbal Tea Less

I was able to visit the restaurant along with someone who had a reservation. To my surprise, I found that the people sitting next to me were acquaintances, and the ones next to them were also familiar faces, creating a wonderful connection that made for a lively and enjoyable evening.The starter was a refreshing watermelon soup with tomato jelly and almond gelato. It perfectly balanced sweetness, acidity, and the nutty aroma, making it an ideal chilled soup for summer.Next came the fried pizza, filled with corn cream and topped with prosciutto and honey. With the combination of fat, sweetness, and umami, it was undeniably delicious!Following that was a dish featuring horse mackerel served on top of okahijiki, tossed with pistachios and edamame. Both the fish and pistachios had a slight smokiness that paired beautifully with the freshness of the okahijiki and edamame.The first pasta dish was linguine with tomatoes. They used both red and yellow tomatoes to achieve a perfect balance of sweetness and acidity. The rich tomato flavor was a delight for any tomato lover.Next was the isaki (Japanese sea bream), served with eggplant, white cucumber, and basil. Many participants at the dinner called this the best dish of the evening. The isaki was incredibly fluffy, eliciting gasps of delight.While the isaki was excellent, I particularly enjoyed the cold pasta with squid. It was soaked in clam broth, and the combination of the shellfish and squid was heavenly. Everyone was momentarily silent, savoring the deliciousness.Next was a risotto with bird shell and green asparagus. I was starting to feel a bit full, but the aroma was fantastic, and both the asparagus and bird shell were cooked to perfection, allowing me to finish it easily.Before the main meat dish, we had a refreshing interlude of prosciutto and melon. This was also outstanding. The rich, sweet melon paired with mint ice cream melted in my mouth, while the melon released its juices, perfectly complementing the prosciutto's richness. I truly savored this moment of bliss.The main dish was sirloin from Chiba's Bishou beef. Unfortunately, there was a slight off-putting odor. Given that all the previous dishes were perfect and aromatic, I was particularly sensitive to even a hint of odor in the meat.For the final dish, we had cappuccino, which was actually a pasta with sakura shrimp served in a coffee cup. By this point, I was so full that my memory of it is a bit hazy…The three desserts were exquisite, showcasing meticulous craftsmanship. They were light and easy to eat, even when I was full, demonstrating careful consideration in their creation.I opted for a non-alcoholic pairing, but I did enjoy some alcoholic drinks along the way. Each pairing was incredibly well-matched, and the sommelier was impressive.Next time, I plan to skip breakfast and lunch so I can arrive with a huge appetite! Less

I finally visited the Italian restaurant I had been wanting to go to. The menu for the day included:- Watermelon with Almonds- Fried Pizza with Prosciutto and Corn- Horse Mackerel with Pistachios and Edamame- Linguine with Tomato- Isaki (Japanese Sea Bream) with Eggplant and White Cucumber- Spaghetti with Aori Ika (Baby Squid)- Risotto with Green Asparagus and Trigai (Surf Clam)- Prosciutto with Melon and Mint- Cappuccino- Hazelnut- Panna Cotta with Mango- Herbal Tea and Cream Puff for dessertFrom start to finish, every dish was visually stunning and showcased the quality of the ingredients, leaving me in awe.The fried pizza was filled with plenty of cheese, resembling a chewy, fresh donut. It was incredibly delicious.The linguine with tomato looked simple, but the pasta was cooked to perfection, and the sweetness of the sauce was outstanding. The Isaki was rich and made the fish dish truly memorable!The cappuccino was surprisingly a pasta dish, allowing me to enjoy three different types of pasta, which was fantastic. The spaghetti with Aori Ika was served cold, packed with umami from the broth, and quickly became a favorite.The brioche that came out midway was perfectly salted.Finally, the herbal tea paired with the cream puff was absolutely delightful. Everything was delicious and simply the best.The wine was also excellent, and I probably drank too much. The atmosphere of the restaurant was warm and lovely. I definitely want to return to this Italian restaurant! Less

This is one of my favorite restaurants that never fails to impress me with its delicious food, and I feel like it evolves a little more each time I visit.This time, I invited a gourmet friend, and they were thrilled, saying, "It's been a while since I've tasted something this delicious."The cooking of the fish dishes was exceptional, and the pasta had a delicate flavor that left a lasting impression. While there are some classic dishes that are served year-round, I never seem to get tired of them; I am always amazed by their deliciousness.Of course, the food is fantastic, but the chef's gentle personality is also one of the restaurant's charms. I look forward to visiting again in the future. It was a great meal! ✨️ Less

This was my fifth visit.**Alcohol Pairing:***Champagne (Montmirel Blanc de Noirs)*Watermelon soup (tomato jelly), almond gelatoFried pizza (three types of cheese), French prosciutto*White Wine (Japanese Koshu from Germany) (Mittelheimer Edelman Rheingau Koshu Schonleber Blumlein)*Horse mackerel, with okahijiki underneath*Red Wine (Southern Italy) (CIRO’ROSSO CLASSICO SUPERIORE ETEFE)*Orecchiette with paprika sauce (surf clams, duck meatballs, Kujo green onions, shiitake mushrooms)*Rosé Wine (Maurizio Garibaldi)*Grilled isaki (Japanese sea bream) with straw*Senkin Issho Tsurumai, bonus MINAKI*Spaghetti with squid and a bit of caviar (clams, kombu broth)*White Wine (Italian Riesling) served at room temperature (Altior Langhe Doc Riesling)*RisottoFrench prosciutto with melon*Red Wine (Poggione Brunello di Montalcino)*Grilled Mishima beef strip loin*White Wine (Due del Monte Friuli Colli Orientali Chardonnay)*Tagliolini (with sakura shrimp, cabbage, etc.)Gelato (Piedmont hazelnut)Almonds and panna cotta*Espresso* Less

A Michelin-starred Italian restaurant that earned one star in the 2026 guide and was selected as one of Tabelog's top 100 establishments.Chef Fujioka, who honed his skills at a three-star restaurant in Italy, creates dishes that beautifully balance the delicate umami of dashi while maintaining the essence of authentic Italian cuisine. His unique approach blends technique and sensibility, resulting in a captivating dining experience that is not merely "Japanized."On this occasion, I enjoyed a seasonal course that transitioned from spring to summer, paired with a selection of alcoholic beverages.While I found one dish featuring plum to be outside my personal preference, the pasta-centric structure of the meal showcased the restaurant's signature reliability.The meal began with the classic combination of prosciutto and melon, followed by the main dish of Bimi beef, perfectly cooked to the point where the knife glided through effortlessly. The pasta with firefly squid served as a delightful finish, with its cappuccino-style aroma leaving a lasting impression. The dessert, crafted by the pastry chef, was a stunning finale that reaffirmed the overall excellence of the course.In the serene space characterized by wooden accents, Chef Fujioka's warm personality shone through, allowing me to enjoy another pleasant dining experience. It was a great meal.◆ White Asparagus / Sea Urchin ◆ Fried Pizza with Prosciutto and Tomato ◆ Horse Mackerel with Pistachio and White Cucumber ◆ Sea Bass with Bamboo Shoots and Plum ◆ Spaghetti with Aori Squid ◆ Ravioli with Nanatani Duck and Butterbur ◆ Risotto with Green Asparagus and Clam ◆ Prosciutto and Melon Mint ◆ Bimi Beef ◆ Cappuccino ◆ Hazelnut ◆ Panna Cotta ◆ Mango Less

*Tsukiji ~ PRIMO PASSO (202606)Budget from JPY 16,000A counter-style Italian restaurant nestled underground in Tsukiji.Featuring seasonal vegetables sourced from across the country, the chef's omakase course combines seafood, meat, and fermented elements.The combination of freshly sliced prosciutto and fried pizza is always a delightful surprise.The harmony of prosciutto and melon is simply exquisite! ✨The horse mackerel is excellent,the squid is fantastic,and the surf clam and chicken clam are also great.The beef is cooked to perfection, tender and juicy.The pairings for each dish are exceptional, catering to wine lovers as well as those who prefer non-alcoholic options.To finish, enjoy a panna cotta paired with mango and a crispy cream puff.This place skillfully brings out the essence of its ingredients, making it a spot I want to revisit with each changing season.Located in Chuo-ku, Tsukiji, TokyoFrom JPY 16,000Pairing availableItalian cuisine featuring seasonal vegetables#PRIMOPASSO#プリモパッソ#TsukijiGourmet#TokyoGourmet#TsukijiDinner#Italian#ItalianCuisine#Gourmet#TokyoItalian#VegetableDishes#WinePairing#NonAlcoholicPairing#TabelogHighRating#ConnectWithGourmetLovers Less

I visited PRIMO PASSO, an Italian restaurant located in Tsukiji. The restaurant has a calm atmosphere in the basement, providing a space to enjoy a leisurely meal. This time, I opted for the course menu. The first dish, a watermelon and tomato jelly, was refreshing and juicy. Next, a plate featuring three types of cheese, including ricotta and Parmigiano, was impressive with its balance of the sweetness of corn and the saltiness of prosciutto. The appetizer of horse mackerel and okahijiki was accented by the aromas of pistachios, edamame, and yuzu, making it quite refreshing. The grilled isaki (bream) smoked with straw was fragrant, and the combination with seasonal vegetables was delightful. For pasta, there were two types: short pasta with a paprika sauce and cold spaghetti made with kombu dashi and sudachi. Both dishes highlighted the individuality of the ingredients, especially the cold spaghetti, which left a lasting impression with its light flavor. The main dish, beef from Chiba Prefecture, was cooked perfectly, and the vinegar sauce enhanced the meat's umami. Even the dessert was carefully crafted, making for a highly satisfying course overall. I highly recommend this restaurant for anyone looking to enjoy Italian cuisine that showcases seasonal ingredients. Less

Just a 2-minute walk from Shintomicho Station, I visited the Michelin Bronze Award-winning Italian restaurant "PRIMO PASSO." I made a reservation through the OMAKASE site and arrived on a weekday at 8:30 PM. I ordered the Omakase course for JPY 19,800. Chef Tomoyuki Fujioka, who was in charge of the pasta section at a three-star Italian restaurant in Naples, creates Italian dishes infused with Japanese elements, and every menu item was delicious. Among them, the fried pizza with prosciutto, spaghetti with clams, and Bimi beef strip loin were particularly outstanding. I enjoyed every bite until the end. 【Today's Menu】 ① White Asparagus with Surf Clam - A clam dashi flan with sautéed surf clam, served with a prosciutto broth. ② Fried Pizza with Prosciutto and Corn - Ricotta, Parmigiano, and smoked cheese with corn jelly and French prosciutto. ③ Horse Mackerel with Pistachio and White Gourd - Roasted pistachios. ④ Japanese Sea Bream with Bamboo Shoots and Plum - Charred with straw, skin grilled over charcoal. ⑤ Spaghetti with Clams and Wasabi Leaves - Cold pasta with clam and kombu dashi. ⑥ Ravioli with Nanatani Duck and Butterbur Stems - Minced duck thigh, red Manji chili, and buffalo mozzarella. ⑦ Risotto with Cuttlefish and Udo - Clam dashi and wild garlic. ⑧ Prosciutto with Melon and Mint ⑨ Bimi Beef (from Chiba Prefecture) - Strip loin. ⑩ Cappuccino - Hand-made pasta resembling cappuccino served in a mug, with sakura shrimp. ⑪ Hazelnut - Gelato made solely from hazelnuts, without dairy. ⑫ Panna Cotta with Mango - Served with gyokuro syrup. ⑬ Cream Puff - Filled with loquat and custard. Less

This Italian restaurant is located on the basement floor of a building, just a 2-minute walk from Shintomicho Station. (Please be careful, as searching for the address on Google Maps may lead you to a different location.) Chef Tomoyuki Fujioka trained in Japan before working for four years as a pasta chef at the one-star restaurant Quattro Passi in Naples. He opened this establishment in 2023, and his cuisine has received high praise, earning a Michelin star in the Tokyo Guide for both 2025 and 2026.Wine pairing: JPY 13,200Everything was incredibly delicious. Although it’s an Italian restaurant, it has strong elements of Japanese cuisine, which I personally enjoyed. The appetizers, especially the horse mackerel with pistachios and white cucumber, as well as the squid and udo risotto, were so good that I wanted to have seconds.I’m really looking forward to my next visit! Less

♡Omakase Course♡I had been aware of this place since it opened, but before I knew it, reservations became hard to come by. Finally, the timing worked out, and I made my first visit.As a pasta lover, I was thrilled to enjoy a variety of pasta and risotto dishes—this is exactly the kind of restaurant I was looking for. Additionally, having non-alcoholic pairings is important to me.I felt that there was a greater emphasis on vegetables and fish rather than meat, which made it easy on the stomach even after eating a lot.♡White Asparagus and Hokkigai (Surf Clam)At the bottom, there was a clam broth flan, and although it was hidden, there was sautéed Hokkigai. The soup was made with prosciutto broth, topped with white asparagus. The gentle flavor of the broth was comforting.♡Fried Pizza with Prosciutto and TomatoStuffed with ricotta, Parmigiano, and smoked cheese, accompanied by tomato jelly and French prosciutto. The way the tomato jelly and the fat from the prosciutto melted slightly with the heat was delightful.♡Horse Mackerel, Pistachio, and White CucumberThe combination of horse mackerel, white cucumber, and roasted pistachio was fragrant and delicious.♡Rainbow Trout, Bamboo Shoots, and PlumThe smoked rainbow trout was beautifully presented✨. The sautéed bamboo shoots, lotus root, and scallop paste were delicious, though not quite like a mini hamburger. The sauce was made with clam broth and plum, providing a refreshing acidity.♡Spaghetti with Aori Ika (Bigfin Reef Squid) and CaviarThe dish featured Aori Ika, caviar, and green onions. The clam and kombu broth with yuzu juice was refreshing, and I had been looking forward to this cold pasta. The Aori Ika was tender too☺️.♡Ravioli with Nanatani Duck and Butterbur BudsI was expecting a cream sauce ravioli, so this was a pleasant surprise. The soup made with butterbur buds and the sautéed cod buds had a nice bitterness. The filling of the ravioli was minced duck thigh, and I was happy to find buffalo mozzarella in it as well.♡Risotto with Green Asparagus and Torigai (Cockle)The rice was cooked in clam broth with basil paste, featuring grilled asparagus and sautéed Torigai. The al dente risotto was incredibly delicious.♡Prosciutto, Melon, and MintIs this the real prosciutto and melon?…(৹ᵒ̴̶̷᷄﹏ᵒ̴̶̷᷅৹)♡︎♡︎. There was also a bit of mint sorbet. It was a luxurious prosciutto and melon that had a very short shelf life.♡Miyoshi BeefCharcoal-grilled fillet from Chiba, served with sautéed snap peas and watercress. The meat was incredibly tender, and I was surprised. Even towards the end, I felt completely fine.♡CappuccinoThis was another dish that surprised me! I thought we were moving on to dessert. It turned out to be cappuccino-style tagliolini, a pasta to finish the meal. The sauce included firefly squid, sakura shrimp, and spring cabbage. The portion could be adjusted according to my appetite. Since it was my first time, I went with the regular size, but I’d love to challenge myself with a large size next time (⸝⸝ʚ̴̶̷̆ ̯ʚ̴̶̷̆⸝⸝).♡HazelnutNow we move on to the real dessert. Hazelnut gelato, made without any dairy products. It was rich and simply delicious.♡Panna Cotta with MangoDrizzled with gyokuro syrup, this panna cotta was flavored with Calpis. It felt like a dessert that truly highlighted the ingredients!♡Cream PuffWith hojicha powder, filled with biwa (loquat) and custard. This was not listed on the menu, and it was filled with cream♡.୨୧･･･････････････････････････････୨୧♥VINTENSE♥Kusaiyaku♥KOMBUCA Rooibos Tea♥Palette Palate♥Tamago Usagi, Uji Gyokuro♥KBT, located in Shibuya♥Fil Noir♥Palette Palate AKEBONO୨୧･･･････････････････････････････୨୧ Less

My first visit to PRIMO PASSO!At the counter where I could see the kitchen, there was a red, shining prosciutto slicer on the left.The prosciutto, sliced thinly with this slicer, was incredibly fluffy and sweet. Underneath it was a bread dough filled with creamy cheese—pure bliss!After enjoying the prosciutto, it was served again with pasta and risotto, this time paired with melon. I used to wonder if there was any point in combining prosciutto and melon, often served at hotel restaurants, thinking they might taste better separately. However, PRIMO PASSO's prosciutto and melon were completely different and absolutely delicious! With a large, thin slice of perfectly ripe sweet melon underneath, wrapping the melon with the prosciutto created a delightful combination of the melon’s sweetness and the prosciutto’s light sweetness, transforming it into an exquisite dish. Is this the true essence of prosciutto and melon? Or is it PRIMO PASSO's incredible skill? In any case, it was the best prosciutto and melon I’ve ever had in my life!I may have focused too much on the prosciutto, but every dish was delicious, especially the pasta! The ravioli with surf clam and bell pepper was very unique; I’ve never had ravioli that utilized surf clam so well. The chef has great taste.The next dish, spaghetti with squid and caviar, was particularly amazing. The tender squid clung to the pasta perfectly—just fantastic!Next was a risotto with green asparagus and surf clam. The plump texture of the surf clam was irresistible. I never imagined asparagus and surf clam could taste this good together—pure genius!After enjoying the delicious meat called Bimi Gyuu, I was surprised to see cappuccino on the menu! I was asked if I wanted a large, regular, or small portion. When it arrived, there was pasta hidden beneath a cappuccino-like white foam! It was delicious, with sakura shrimp and more!I never expected to enjoy so many different pasta dishes!The hazelnut ice cream and beautiful desserts were also incredibly tasty, making for a very satisfying dinner!I will definitely be back! Less

Chef Tomoyuki Fujioka, who served as the head of the pasta department at a three-star restaurant near Naples in Southern Italy, incorporates seasonal ingredients and Japanese techniques into his 12-course omakase menu, featuring five diverse pasta dishes.The restaurant is about a 7-minute walk from Tsukiji Station, not located on a main street. There’s a small sign at the entrance, and despite being a Michelin one-star restaurant for two consecutive years, the environment is not particularly appealing.However, the refined atmosphere created by Chef Fujioka is quite pleasant, making you want to sit up straight. While it may seem intimidating at first, as you ponder over the dishes, the chef will often provide explanations if he notices you, and the sommelier is also there to offer insights, making the experience comfortable.Initially, I hesitated to visit after hearing from a friend that the course features a lot of pasta. However, the course structure cleverly incorporates a variety of pasta dishes using Japanese ingredients, blending Italian and Japanese culinary styles. It’s clear that one must experience it firsthand.The course is priced at JPY 19,800 and focuses on "pasta as gourmet cuisine." This time, the menu included unique Japanese ingredients like wild vegetables and bamboo shoots. I also made a video, so please enjoy it here ▶︎ https://www.instagram.com/reel/DX_t3e7upWm/?igsh=bnJvZmt5ZjRrcHloThere are pairing options available, but since I don’t drink alcohol, I opted for Japanese black tea and Manami kombucha. The restaurant actively incorporates non-alcoholic drinks, showing a commitment to ensuring customers have an enjoyable experience, which was reflected in their excellent service. *Hokkigai, White Asparagus, New Onion We started with a soup that warmed our stomachs. It featured a broth made from prosciutto, combined with Japanese ingredients. The soup was a fusion of Italian and Japanese flavors, with a mousse of new onion, hokkigai, and white asparagus, complemented by a basil and keiver paste. *Fried Pizza, Prosciutto, Tomato This dish resembled a fried donut. The pizza dough was filled with ricotta, scamorza, and Parmigiano, then fried. The cheese was fluffy, and it was topped with tomato jelly and slices of French prosciutto, freshly cut with a Berkel slicer. The thin layers of ham resembled a work of art. While it was reminiscent of a deconstructed gnocchi fritto, the umami of the prosciutto and the flavor of the ricotta cheese stood out, giving the impression of a ricotta cheese donut. *Capellini, Cuttlefish The aroma of cuttlefish was strong, and from the first soup, the scent reached our table. This pasta was infused with Japanese elements like kombu dashi and shiso. It was finished with a refreshing touch of sudachi. *Masu Salmon, Hayawabi, Urui The skin of the masu salmon was beautifully grilled over charcoal. It was served with pickles of red daikon and new ginger, along with urui, all enhanced by a pistachio and white balsamic paste. The salmon was deliciously cooked, but the vegetables were particularly tasty, with a lightness from the hayawabi paste underneath. *Linguine, Tomato This is a specialty pasta that can only be enjoyed during the delicious tomato season. It uses tomatoes from Pomona Farm, which cultivates them in Mie Prefecture. The pasta sauce, made with yellow and red mini tomatoes, basil, and olive oil, creates a harmonious blend of the acidity of red tomatoes and the mild nuances of yellow tomatoes, resulting in an exquisite flavor. This is a must-try pasta with exceptional balance. *Ravioli, Kasumi Duck, Fuki no Tō The soup was fragrant with the aroma of fuki no tō, making it delicious on its own. The ravioli was filled with minced kasumi duck thigh and red man-gandhi chili, accompanied by water buffalo mozzarella wrapped in daikon and topped with lightly fried tara no me. *Risotto, Tsubugai, Bamboo Shoot This risotto, cooked in clam dashi, boldly paired with cherries. It was combined with sautéed tsubugai, bamboo shoots, and garlic chives, all brought together with a tangy butter sauce. *Prosciutto, Melon, Mint This palate cleanser was a delightful surprise. Freshly cut prosciutto was served with melon and mint sorbet. *Bishōgyū The sirloin from Chiba Prefecture was grilled over charcoal. It was smooth yet packed with rich flavor, served with a sauce made from the meat’s juices and accompanied by sautéed green asparagus. *Cappuccino Finally, a pasta dish that appears according to your stomach's capacity. It’s fun to see it presented in a cappuccino style, symbolizing Italy. The ingredients change, and this time it featured firefly squid, spring cabbage, and new ginger sauce. The balance between the richness of the squid's miso and the sweetness of the cabbage was excellent, topped with foam resembling a cappuccino. *Hazelnut The gelato made from hazelnuts, water, and sugar had a light and refreshing melt-in-your-mouth quality, making it a perfect finish. *Panna Cotta, Mango This panna cotta was made with almond and fromage blanc, sweetened with Calpis and flavored with saffron oil.*Choux Cream As a small treat, the choux pastry had a roasted tea base, offering a toasty flavor and slight bitterness, filled with custard cream containing biwa. The custard was not overly sweet and light. *Provence Blend I enjoyed a tea made from a blend of nine herbs, the Provence blend.The course was structured with a variety of pasta interspersed throughout, creating a dynamic experience without feeling heavy, allowing each dish to be enjoyed as a unique part of the meal. I thoroughly enjoyed the course that incorporated "pasta as gourmet cuisine." Less

Located just a 2-minute walk from Shintomicho Station on the Tokyo Metro Yurakucho Line, PRIMO PASSO is nestled in the basement of a building on a back street.I made a reservation for the "Omakase Course" and visited with a friend on a holiday evening. This reservation was made after a cancellation in May, which was quite fortunate!Chef Fujioka, born into a family of sushi chefs in Kanazawa, felt a strong attraction to pasta and chose to pursue Italian cuisine. After training in Japan, he went to Italy, where he became the head of the pasta section at the three-star restaurant "Quattro Passi" near Naples. He returned to Japan in the winter of 2021 and opened his own restaurant in Shintomicho in May 2023, driven by the desire to express Italian cuisine from a Japanese perspective. The name "PRIMO PASSO" means "first step" in Italian, paying homage to his training at "Quattro Passi" (Four Steps). The menu features a deep appreciation for pasta, with a structure that includes 3 to 5 pasta dishes out of a total of 12 courses, blending Japanese dashi with Italian techniques. The restaurant has been awarded one Michelin star for two consecutive years in the Tokyo Michelin Guide for 2025 and 2026.The exterior is discreet, located in the basement of a building on a back street in Shintomicho, with only a small plate as a marker next to the sign of a dental clinic at the bottom of the stairs.The interior consists of 8 counter seats and one private room, with an open kitchen behind a single slab counter.The menu we enjoyed that day included:- Hokki Clam, White Asparagus, New Onion- Fried Pizza, Prosciutto, Tomato- Silk, Pistachio, Uruoi- Rainbow Trout, Bamboo Shoot, Plum- Spaghetti, Clam, Hayazawabi- Ravioli, Kasumi Duck, Fuki no Tō- Risotto, Cuttlefish, Udo- Prosciutto, Melon, Mint- Mishō Beef- Cappuccino- Hazelnut- Tiramisu, Blood OrangeThe Hokki Clam, White Asparagus, and New Onion were simply delicious. The Fried Pizza with Prosciutto and Tomato featured a delightful contrast between the ultra-thin prosciutto and the hot cheese, creating a joyful taste experience. The Silk, Pistachio, and Uruoi dish had a wonderful aroma from the marinated sardines topped with sudachi.The Rainbow Trout, Bamboo Shoot, and Plum dish showcased the fragrant grilled trout paired with a tangy plum-based sauce, offering a refreshing taste. The Spaghetti with Clam and Hayazawabi had plump clam meat and a refreshing paste of Hayazawabi, creating a delightful dish. The Ravioli with Kasumi Duck and Fuki no Tō was beautifully presented in a bowl of dashi, with the ravioli filled with delicious duck, perfectly complementing the dashi's umami.The Risotto with Cuttlefish and Udo featured tender cuttlefish and a light texture from the Udo, making it a delicious dish. The Prosciutto with Melon and Mint combined the saltiness of the thin prosciutto with the sweetness of ripe melon, enhanced by a refreshing mint sorbet, resulting in a beautifully simple dish. The Mishō Beef, a steak from a female cow raised in Chiba, was grilled over charcoal, showcasing a rosy interior and a robust flavor that paired well with natural watercress. The Cappuccino, while looking like a traditional coffee cappuccino, had handmade pasta hidden beneath the milk foam, making it visually fun. The pasta made with egg yolk had a chewy texture and was well-coated with the dashi's umami.This course offers a strong sense of Italian cuisine while being grounded in Japanese dashi. The alternating cold and warm dishes, along with light pasta and dashi-infused plates, carefully highlight the sweetness, bitterness, and aroma of seasonal ingredients in each dish. By the time I reached the top of the stairs, I felt completely satisfied with the delicious pasta. It was a great meal! Less

A beautifully balanced and quietly confident meal that showcased precision, restraint, and a strong sense of seasonality. The menu moved elegantly from delicate white asparagus with Hokkaido shellfish to richer, more comforting preparations, while always maintaining clarity of flavor and excellent pacing.

The opening sequence immediately set the tone. The white asparagus and shellfish dish was clean and refined, followed by a lovely fried pizza topped with fresh ham and tomato that brought warmth and playfulness to the progression. Particularly memorable was the striped jack with cucumber and a bright herbal acidity — fresh, vibrant, and extremely well composed.

The risotto with ayu and liver had real depth and personality, while the raw ham with melon and mint was refreshing and surprisingly nuanced. The uni pasta was one of the highlights: rich without heaviness, beautifully emulsified, and deeply satisfying.

The main course of Ozaki beef was executed with precision, showcasing excellent texture and purity of flavor. Desserts kept the same elegant tone, especially the panna cotta with mango, which was light, polished, and a perfect finish.

What stood out most was the consistency across the entire menu. Nothing felt forced or overly complicated. The kitchen showed confidence in simplicity, allowing ingredients and balance to take center stage. Combined with the intimate counter atmosphere and understated presentation, it made for a deeply enjoyable and memorable meal. Less