PRISMA Tokyo

In early August, I went out for dinner with a friend.Hokkaido Shakotan Peninsula Fresh Sea Urchin, Burrata Cheese, Parsley, SorbetThe more I ate, the more vibrant sweetness emerged.The umami in the aftertaste was simply incredible.Fried Scallops with Eggs and ParmesanThis dish also had a strong umami flavor.However, it leaned more towards a salty umami rather than a sweet freshness.Mussels with Shallots and Steamed EggThe flavors of the sea and umami combined for a relentless attack of deliciousness.With each bite, the umami washed over me.Prosciutto, Chili, FigChilled and slightly spicy, the balance of sweetness from the fig and umami was excellent.Bonito and BeetsThe smoky aroma was quite distinctive, leaving a mysterious aftertaste.The sweetness of the beets helped to balance the strong smoky flavor.White Beans, Squid Ragu, White PolentaThe umami was outstanding.This dish completely changed my perception of squid dishes, showing just how much flavor they can deliver.20-Year Aged Balsamic Vinegar Grilled Anago (Conger Eel) with Green ApricotThe seasoning had a hint of Chinese cuisine.The umami of the anago was very strong, complemented by the acidity and sweetness of the apricot, which was fantastic.Summer Porcini Ragu with Black Truffle TaglioliniAbsolutely delicious.This was the best truffle pasta I’ve ever had in my life; the aroma was unbelievably good.Kyoto Duck, Kujo Green Onion RavioliThis was also the best ravioli I’ve ever had.It might be a cherry sauce?Whatever it was, the lingering aftertaste was truly remarkable.Spice GranitaEssentially, it felt like a shaved ice version of Irako Cola.The spice aroma was strong, refreshing my palate.Loire Valley Lamb RoastThis completely changed my perception of lamb.It was incredibly delicious.At first glance, it looked like a regular tender lamb roast, but once I tasted it, the flavor penetrated deeply.Moreover, it was undoubtedly the most tender lamb I’ve ever eaten.Even the vegetables served alongside were delicious.And above all, it was stunningly beautiful.Not only the taste but also the presentation left a lasting impression.Yamanashi Prefecture White Peach with Olive Oil Vinegar SauceIncredibly refreshing and delicious.Even two hours after finishing, I felt a refreshing aroma rising from my stomach.The sweetness of the white peach combined with the acidity and nuances of olive oil made it light until the end.Summer Truffle Caramel Crème BrûléeThe best truffle dessert of my life; the toasted flavor was irresistible.Tea ConfectioneryNot only was it visually stunning, but it also tasted great.Among all the tea confections I’ve had at Italian restaurants, this one ranks very high in deliciousness. Less

I had a blissful time in a refined and tranquil space that I will always remember. Each dish was impressively crafted, bringing out the deep flavors and aromas of the ingredients like a beautiful gradient. The delicate presentation and perfect temperature of the dishes provided a sense of wonder with every bite. The pairings were exceptional, enhancing each other's qualities for a truly exquisite experience. The service was also very comfortable, and I felt genuinely cared for with the warm hospitality that attended to every detail. This is the pinnacle of Italian cuisine, embodying an uncompromising aesthetic. I will definitely return for a special occasion. Less

I visited for dinner.Perhaps due to the local atmosphere, the restaurant was filled with stylish patrons, which made me a bit nervous as I entered. Haha.Every dish was incredibly delicious, and I had a wonderful time.The alcohol was served to complement the food, and the portions were just right, allowing me to enjoy everything until the end.You can choose from several types of meat, but everyone at the same table must select the same kind, so be careful not to start any arguments! ⭐︎ Haha.I definitely want to visit this place again. Less

A simple and sophisticated Italian restaurant.I was fortunate to visit this place.The chef was cooking solo, which was a bit disappointing as I couldn't see the preparation from my seat.The spacious interior is luxuriously designed with only three tables.The scallop and beet gnocchi, girolles tagliolini, and squab with bok choy were all incredibly delicious.There was no heaviness at all; I felt full without any discomfort in my stomach. I didn't feel tired from eating, and I was truly satisfied with the refined dishes. Less

Once again, I was thoroughly impressed by the amazing dishes!The warm and comforting atmosphere, the refined and meticulously crafted cuisine, and the leisurely flow of time... it's a place I want to keep coming back to.The tagliolini today was exquisite with truffles.For the main course, I chose beef, which was infused with a wonderful aroma of straw that was visually delightful as well.For dessert, I had my favorite tiramisu.Every dish made with seasonal ingredients is delicious, and I am truly amazed every single time. Less

I had the pleasure of dining at PRISMA, a Silver-rated restaurant on Tabelog. Fortunately, I was able to secure a cancellation slot for my long-awaited first visit.Every dish was delicious, from the appetizers to the pasta, main course, and dessert. However, the standout was the pasta: "Tagliolini with Morel Mushrooms, Mare e Monti, and Black Truffle," which left a lasting impression with its rich aroma of two types of mushrooms. Speaking of truffles, the "Crema Catalana (Italian-style Crème Brûlée) with Summer Truffle" was also remarkable, reminding me that truffles can complement sweet dishes as well.The staff consisted of just one chef and two floor staff, making a total of three. Perhaps because of this, they limited the number of guests to four groups, creating a spacious and comfortable atmosphere with attentive service. The charming sight of the chef working in the large open kitchen was delightful as well. While the food was high-grade, there was a homely feel that made it very welcoming. I can see why it has such high ratings.There were eight types of glass wine available. I had them select wines that paired well with the dishes, but perhaps due to my fast drinking pace (sweat), I ended up trying all of them! ^^;【Omakase Course】 JPY 33,000 (tax included)《Stuzzichino (Small Appetizer)》 Fresh Sea Urchin and Burrata Cheese with Green Tomato and Basil Sorbet Normandy Scallops and Beet Canederli《Antipasto (Appetizer)》 Turban Shell and German White Asparagus Sformato Grilled White Squid from Yamaguchi with Squid Ragu and White Polenta Terrine of Round Eggplant and Bell Pepper with Smoked Horse Mackerel from Izumi Confit of Wild Sweetfish from Nagara River《Primo Piatto (Pasta/Risotto)》 Tagliolini with Morel Mushrooms, Mare e Monti, and Black Truffle Risotto with Wild Asparagus《Palate Cleanser》 Vermouth Granita《Secondo Piatto (Main)》 *Choose from Tajima Beef, Lamb, or Venison Roasted Venison with Barolo Vinegar Sauce Jelly of Dekopon Citrus and Campari《Dolce (Dessert)》 *Choose from eight options Crema Catalana with Summer Truffle Baba with Plum《Petit Fours and Coffee》 Assorted Petit Fours with Espresso Less

Located just a 10-minute walk from Omotesando Station, this restaurant is the only Michelin two-star Italian establishment in Japan, offering the highest quality in every aspect.I visit regularly, and it had been a while since my last visit.Every time I dine here, the dishes served in this unique space are truly one-of-a-kind. What a wonderful restaurant!- Hokkaido Octopus Canederli- Fresh Sea Urchin and Stracciatella Cheese with Blue Tomato and Basil Sorbet- Sea Snail and Shallot Sformato- Fried Young Sweetfish from Lake Hamana- Smoked Cherry Salmon- German White Asparagus and Clam Aglio e Olio- Morel Mushroom Tagliolini with Mare e Monti and Summer Truffle- Wild Asparagus Risotto- Vermouth Granita- Roasted Milk-Fed Lamb from the Pyrenees- Dekopon and Campari Jelly- Warm Tart with Haitian Dark Chocolate and Parmesan- Herbal TeaI was first surprised to see dishes I had never tried before.Each dish is characterized by its high level of perfection and beautiful presentation.This time, the smoked cherry salmon was particularly stunning.The pasta was Morel Mushroom Tagliolini, and I couldn't help but wonder why it was so delicious.I also really enjoyed the Wild Asparagus Risotto.For the main course, I had my favorite milk-fed lamb from the Pyrenees. This flavor is something you can only enjoy here.For dessert, I had a warm tart made with chocolate from a different region, which was an impressive upgrade to an already perfect dish.This is one of the special restaurants in Japan.I want to continue visiting this place for a long time to come. Less

【2026 Silver】【2025 Top 100 Restaurants】【2026 Michelin ☆☆】One of the places I've always wanted to visit but couldn't, this Italian restaurant is the only one in Japan with two Michelin stars. I finally had my long-awaited first visit to "PRISMA" during a meal with a world-renowned foodie, and I rated it 4.32.The restaurant is located in a standalone house near the Nezu Museum, just a short walk from the Nan Aoyama 7-chome bus stop.Inside, there are only 8 seats, making it a luxurious space. With limited operating days and only one seating at 18:30, the number of seats is quite restricted.■ Omakase Course JPY 33,000 + Pairing + Additional: JPY 63,670◆ CHAMPAGNE RICHARD CHEURLIN BRUT◇ Fresh sea urchin with stracciatella cheese, blue tomato, and basil sorbet ○◇ Hokkaido octopus canederli◆ Castelcerino FILIPPI 2024◇ Sea snail and shallot soufflé ◯◆ MARCO DE BARTOLI SOLE VENTO 2024◇ Fried Mehari from Choshi◆ Vodopivec Solo 2018◇ Smoked cherry salmon◆ Langhe Bianco Roagna 2022◇ German white asparagus and vongole aglio e olio ◎◆ Etna Rosato Rosso GRACI 2023◇ Morel mushroom tagliolini with Mare e Monti and summer truffle ◎◆ Etna Rosato Rose GRACI 2024◇ Ravioli with fruit tomato and burrata cheese ○◇ Vermouth granita◇ Tajima beef ribeye grilled with straw + JPY 4,400 ○◇ Dekopon and Campari jellyAdditional ◆ Ratafia de Champagne Egly Ouriet + JPY 2,420◇ Crema Catalana topped with summer truffle + JPY 880 ◎◆ Espresso Doppio◇ Tea sweetsSimple yet refined Italian cuisine. Among the dishes, the balance of flavors in the vongole and white asparagus, which were prepared separately and seasoned differently before being combined on one plate, was remarkable. The sauce of the tagliolini that brought out the flavor of the morel mushrooms was exquisite. And I was surprised to find that summer truffles could actually complement dessert—truly impressive! Less

It had been a while since my last visit to PRISMA.- Hokkaido Octopus Canederli- Fresh Sea Urchin and Stracciatella Cheese with Blue Tomato and Basil Sorbet- Sea Snail and Shallot Sformato- Fried Young Sweetfish from Hamana Lake- Smoked Cherry Salmon- Loire Valley White Asparagus and Surf Clam Aglio e Olio- Morel Mushroom Tagliolini with Mare e Monti and Summer Truffle- Ravioli with Fruit Tomato and Burrata Cheese- Vermouth Granita- Roasted Ezo Venison with Barolo Vinegar Sauce- Dekopon and Campari Jelly- White Chocolate Mousse with Dark Cherry- Warm Tortino with Haitian Bitter Chocolate and ParmesanThe bread had dramatically changed. It was shaped like a country loaf and served sliced. The sweetness and chewy texture were complemented by a rich wheat flavor, making it exquisite.I love the chef's delicate touch in the smoked dishes, and this time, I felt a sense of vibrancy in the presentation as well. The richness of the fatty cherry salmon was truly impressive.The ravioli was simply outstanding. The tomato flavor was ten times stronger than I had imagined, sparking my curiosity about how they achieved such a taste.The aroma of olive oil and the foamy sauce beautifully balanced the acidity of the tomato, making it incredibly delicious.The main dish was venison. It was much simpler compared to my usual choices. The texture was soft and silky, making me forget I was eating venison.The acidity was rounded, making it easy to enjoy.In May, I felt an overall refreshing impression from the meal. I look forward to the chef's ever-evolving cuisine.It was a great meal. Less

- Hokkaido Octopus Canederli Egg and Bread - Fresh Sea Urchin from Nemuro with Stracciatella Cheese, Blue Tomato, and Basil Sorbet - Surf Clam and Shallot Sformato - Fried Young Sweetfish from Lake Hamana - Smoked Cherry Salmon with Peas and Wild Greens from Kyoto - White Asparagus from Loire with Clams in Aglio e Olio - Morel Mushroom Tagliolini with Mare e Monti and Summer Truffle - Ravioli with Fruit Tomatoes and Burrata Cheese - Granita from Welmot - Grilled Sirloin and Ribeye of Tajima Beef (Kobe Beef), Female, 44 Months - Julep of Dekopon and Campari Dessert Crema Catalana with Summer Truffle Warm Tart with Haitian Dark Chocolate and Parmesan Espresso, Coffee, Black Tea, Herbal Tea, Decaf Less

One restaurant you must visit at least once in your life! The exquisite dishes evoke a quiet, indescribable emotion that leaves you in awe. I truly felt grateful to have experienced such an amazing meal.● Ordered Items Omakase Course, 3 glasses of sake Total: approximately JPY 50,000 ● Reservation Method OMAKASE *Very difficult to book ● Course Duration 2 hours and 30 minutes ● Course Contents 1. Fresh Sea Urchin with Stracciatella Cheese, Blue Tomato and Basil Sorbet 2. Cuttlefish Canederli 3. Sea Snail and Shallot Sformato 4. Fried Young Sweetfish from Lake Hamana 5. Smoked Cherry Salmon 6. Loire Valley White Asparagus with Local Clams in Pepper Sauce 7. Morel Mushroom Tagliolini with Mare e Monti and Summer Truffle 8. Ravioli with Fruit Tomato and Burrata Cheese 9. Vermouth Granita 10. Tajima Beef (Female Kobe Beef) Ribeye, Grilled with Straw 11. Satsuki and Campari Jelly 12. Warm Tort with Haitian Dark Chocolate and Parmesan 13. Tea Sweets 14. Herbal Tea ● Taste 1. Fresh Sea Urchin with Stracciatella Cheese, Blue Tomato and Basil Sorbet Starting with an unexpected ice dish. The flavors of blue tomato and basil were excellent, and there was more sea urchin than I expected. A wonderful start that raised my expectations! 2. Cuttlefish Canederli The tenderness of the cuttlefish is remarkable. The balance of saltiness and flavor composition is superb, and I began to wonder, "Wait, was this really not tasted beforehand?" 3. Sea Snail and Shallot Sformato It’s reminiscent of chawanmushi (Japanese steamed egg custard). You can enjoy the texture of the ingredients while feeling a comforting hint of Japanese cuisine. 4. Fried Young Sweetfish from Lake Hamana The bitterness and crunchiness of the sweetfish, along with the sauce, which isn’t overly seasoned, surprisingly complements the fish well. I’m truly impressed by this balance. 5. Smoked Cherry Salmon A multi-layered texture, aroma, and depth of flavor. This dish is incredibly well-crafted. Delicious! 6. Loire Valley White Asparagus with Local Clams in Pepper Sauce First, the asparagus is very sweet. I’ve had quite a bit of white asparagus, but this one was surprisingly sweet even at the base. Eating it with clams brings out a different flavor. Everything so far has an incredible depth of aroma, taste, and texture. 7. Morel Mushroom Tagliolini with Mare e Monti and Summer Truffle The umami in this pasta is extraordinary. The aroma is delightful, and the flavor changes with each bite, making it very satisfying. Simply wonderful! 8. Ravioli with Fruit Tomato and Burrata Cheese Personally, I wanted more of this dish. It has a slightly unconventional composition with an excellent balance of acidity and sweetness. 9. Vermouth Granita This serves as a palate cleanser. 10. Tajima Beef (Female Kobe Beef) Ribeye, Grilled with Straw Generally, female meat tends to be softer and creamier. It’s a stroke of luck to have female Kobe beef! The subtle aroma of the straw enhances the meat without overpowering it, and the accompanying sauce was also excellent. 11. Satsuki and Campari Jelly A dessert made with citrus and slightly bitter Campari in jelly form. This also serves as a palate cleanser and is very delicious! 12. Warm Tort with Haitian Dark Chocolate and Parmesan After much deliberation, I chose this. I thought about having a dessert that I wouldn’t eat in summer when I come back, so I went with chocolate. It’s a dessert where chocolate flows out from a fondant-like center. Delicious, including the sauce! ● Impression Perhaps due to the season, the restaurant's windows were fully open, allowing us to enjoy the outdoor atmosphere as the sun set from evening to night. I was lucky to visit at such a great time, as I suspect they close during rainy days or in winter. As noted in the Michelin guide, the chef doesn’t taste the dishes at all, yet every dish that comes out is perfectly balanced and presented at a high level. I was simply moved by this. Watching the chef prepare the dishes was intense and captivating. ● Other It was delicious—thank you for the meal! This restaurant is quite difficult to book, and I was glued to the reservation system for about three months! However, it’s not a place that only accepts referrals or is closed to first-time visitors, which I really appreciate, similar to Sushi Hashimoto. The tables are spacious, with only four in total, providing a pleasant distance where you can’t hear the conversations next door. It’s a wonderful restaurant, and those who have the opportunity should definitely visit, even if it means canceling other commitments. Less