After checking out its more casual sibling @tacubo_shirokanedai earlier this year, we finally made it to the original @tacubo_daikanyama. The restaurant is known for seasonal Japanese ingredients prepared in an Italian style with a strong focus on producer relationships and open-fire cooking. Only a course menu is offered. The cooking was precise and creative with standouts including the signature caviar capellini, the whelk from Hokkaido, the wood-fired duck, and the rotating selection of pastas. The wine list is excellent, and the sommelier’s guidance is well worth taking. If you can, sit at the counter - watching the kitchen in full swing is half the experience. A clear standout for anyone after precise, ingredient-driven Italian with real wood-fire character in an intimate setting.
Our menu:
竹島さん モッツアレラ
TACUBO-Style Caprese
浙江省 キャビア
Caviar from Zhejiang
徳島 すだち鮎
Sweetfish from Tokushima
北海道 ツブ貝
Whelk from Hokkaido
石川 赤むつ
Rosy seabass from Ishikawa
鈴木農場 ドルチェドリーム
Corn from Chiba
鳥市精肉店 恵鴨
Duck from Aichi
高知 小夏
Konatsu from Kochi
パスタ
Pasta
沖縄 ゴールドバレル
Pineapple from Okinawa
沖縄 マンゴー
Mango from Okinawa
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TACUBO
Tokyo, Japan
#supermelJapan #supermelTokyo
