I visited for dinner on a weekday. This is a vegetable Italian restaurant that follows the flow of Kyoto's wild grass cuisine. It has a concept that is favored by women and also well-received by men due to its impeccable volume. With an abundance of dishes, each plate teaches the deliciousness of vegetables one by one through an Italian filter. The course to enjoy the season with local vegetables and seasonal ingredients, with a first drink included, is 12,500 yen excluding tax. The balance of flavors that seems simple to cook but cannot be replicated by oneself. You can see the cooking process at the counter, which is different from the live feeling of Italian cuisine, revealing delicate work. It feels like watching the meticulous work of Japanese dishes, carefully plated and finished with a final touch. Vegetable Italian cuisine that purifies both the body and mind. Although I feel like going every day, it is popular and hard to reserve on desired dates and times. It was a long-awaited visit after a year. I would like to visit again even if the seasons don't change. Thank you for the feast.

It's a healthy and delicious Italian restaurant. This time, we asked for wine pairing, and the bill was very reasonable. The menu only lists the vegetable ingredients, but each dish is carefully prepared, and meat and fish are also served, so it doesn't feel strictly vegetarian, and our stomachs were satisfied.

It seems that they grow their own vegetables in a field in Akiruno. The mushrooms are also natural. The wine selection is mainly Italian, with some French and Japanese options, but we only tried the Italian wines. The dishes are small in portion but numerous, which is delightful.

As summer is coming to an end, I was pleasantly surprised by the delicious ripe summer vegetables. The San Marzano tomatoes had a unique taste of dental consommé. The okra dish featured ayu fish rillettes with okra flowers. The Italian-style pancake with prosciutto and chestnut, topped with cheese, was a delightful combination. The fried cucumber and Naito pumpkin baked in a cocotte were delicious. The eggplant with honey and pine nuts, along with the Akayamadori mushrooms foam and Oomomi mushroom sauce, topped with goat cheese, was a standout dish. The Minestrone pasta with thick noodles was a favorite, with a chewy udon-like texture and sweet tomato sauce. The venison was also delicious. The additional pasta with truffle and a sunny-side-up egg was mixed tableside. The grape dessert marked the end of summer with a hint of sadness, as I realized my love for summer ingredients. Looking forward to the upcoming season of hairy crabs and more indulgence in Chinese cuisine.

I went to the Italian restaurant "Kusabira" in Nishi-Azabu. I enjoyed a course featuring vegetables carefully grown by the chef. It was refreshing to taste the vegetables in their original flavors. The meat and grilled ayu fish were delicious, and overall, the menu is gentle on the body.

Visited for my wife's birthday. The stylish touch of choosing from multiple colors for the chopsticks we used today was impressive! (We got to take those chopsticks home, too!) Ordered a wine pairing. The minestrone soup, which doesn't waste any vegetables, was particularly delicious! The short pasta was also very tasty. The plum cream puff dessert was exquisite. Overall, I could truly taste the essence of the vegetables being brought out to the maximum. Each ingredient was cooked and combined in a way that was extremely delicious. I would like to visit again on a special occasion. The chef, sommelier, and staff were all very kind, making it a great restaurant experience.

I visited the vegetable Italian restaurant "Cusavilla" in Hiroo last spring and again in early summer, and recently revisited after about a year. This time, the menu was themed around "Great Heat," one of the 24 solar terms. The dishes served during this scorching hot period were refreshing and cooling. The amuse-bouche was cucumber with perilla vinegar, light and delicious. The dishes included bitter flavors like in the Goya salad with red cabbage, expanding the palate. The Moroheiya with mussel broth was jelly-like and incredibly tasty. The Okra and Ayu fish rillettes paired perfectly with white wine. Surprisingly, cheese was sandwiched in the myoga dish, creating an interesting and delicious combination. The melon-like Makuwa melon with prosciutto was a fun and flavorful dish. The white eggplant fritters were unique, fried in cocoa for a distinct color. The Minestroni soup, a signature dish, was a delightful fusion of vegetable sweetness and umami. The main courses included a delicious risotto with girolle mushrooms and a powerful dish of Okayama venison with black garlic sauce. A homemade tomato pasta was also offered, bursting with summer flavors. The meal ended with peach compote and dates, followed by a delightful homemade sansho pepper liqueur. The experience was satisfying, enjoyable, and reasonably priced. I look forward to returning to conquer more seasonal menus.

My husband wanted to eat vegetables, so he chose a restaurant called Kusabira, which is actually read as "kusabi." I later found out that this was the restaurant Elvadana Kahigashi-san that I had bookmarked and wanted to visit in the past. I realized, "Oh, the chef's name is familiar." I'm a bit slow to catch on (laughs). The restaurant is located in Nishi-Azabu. We walked there from Hiroo. The entrance on the first floor is stylish! We went down the stairs to the basement and enjoyed our meal at the counter. I recommend sitting at the counter because you can observe the cooking right in front of you. There were many dishes, so the scenes changed rapidly. Amazing! The menu for early summer (12,500 yen) was like this: Amuse, Eggplant Antipasto, Bitter Melon, Green Beans, Moroheiya Okra, Zucchini, Shiso Bamboo Shoots, Beets, Minestrone, Corn "Inca's Awakening," Fish from Akigawa River, Pork, Peach. As you can see, it's a restaurant where you can savor vegetables. To express the basics of Italian cuisine and Slow Food, they travel to farmland in places like Hachioji, Ome, and Akiruno in Tokyo to gather ingredients. We started by choosing our chopsticks - my husband chose blue and I chose pink. The course began with loquat tea. We toasted with non-alcoholic sparkling wine and Franciacorta. We opted for the drink pairing, which cost 7,500 yen for wine and 5,500 yen for non-alcoholic beverages. Considering the location, the pricing was quite reasonable. The grilled eggplant was delicious, and I forgot what the foam was... so regretful. My husband ranked dishes based on taste, and eggplant was at the top for quite a while (laughs). The bitter melon was vibrant in color! My husband isn't a fan of bitter melon, so it was a close call (laughs). The contrast between white and green beans was striking. A new drink arrived here - Taiwanese honey-scented tea for the non-alcoholic option and white wine for the alcoholic one. Moroheiya was topped with mussels, and there was ayu pate sandwiched with okra, garnished with fennel. I usually don't like organ meats, but it was delicious. Zucchini with basil flowers was simple and tasty. Unfortunately, the photo came out blurry. The alcohol changed to red wine here. The shiso frittata with ham was like octopus balls but made with shiso. It was delicious. The interaction between the chef and the young woman next to us was playful and enjoyable. The ragu sauce with bamboo shoots and beets was supposed to have goat cheese, but they kindly used Parmesan cheese considering my preferences. I was surprised that beets aren't red! The non-alcoholic drink changed to Kyoto roasted tea, and the alcoholic one was whiskey and corn tea. Whiskey is a challenging drink for my husband, so to avoid getting drunk, we added mineral water as a chaser here (laughs). The minestrone was a staple menu item, and it always remains on the menu. It uses 23 types of Tokyo vegetables. The siphon is always fascinating to watch! The minestrone bowl has a spout, so you pour the remaining soup into a small cup to finish it all. It's convenient when you can't scoop up the last bit with a spoon! The breadsticks were delicious on their own or as croutons for the minestrone. There was also flavored oil for added taste. The focaccia was incredibly tasty! The alcohol changed to orange wine here. The corn risotto was delicious - the corn was sweet! Come to think of it, corn is a specialty of Akiruno. The non-alcoholic drink changed to homemade non-alcoholic gin and tonic, and the alcoholic one was homemade plum wine. The gnocchi with Inca's Awakening had large acacia leaves. Both the non-alcoholic and alcoholic drinks changed here. The natural ayu from Akigawa with red onion gelato had a nice flavor. You can eat the entire ayu from head to tail, and it was a meat-focused dish. The pork with wild grass petals, leaves of polypie, Moroccan green beans, and shishito peppers as sides was deliciously fatty. We felt like we could still eat more, so we added extra dishes. My husband even ordered more red wine (1,200 yen). The chef asked us if we wanted more bread - we said yes (laughs). He must have thought, "These two sure can eat a lot."

I visited during a special course featuring ayu (*´ｪ`*) The uruka (salted roe) and terrine had a hint of bitterness from the innards. Well, that's the true charm of ayu! While some may enjoy savoring the liver, it's not my favorite thing to eat (lol). It might be considered messy eating, but I prefer just the flesh. There were a total of 8 ayu dishes, including confit, risotto, pasta with ragu! Oh, ayu is so good this year. I've only ever had ayu as tempura or salt-grilled in traditional Japanese style, so it was fun to try it in various dishes (๑´ڡ`๑)

Visited for dinner on a weekday. The underground restaurant has an open kitchen, a counter (seating for about 5-6 people), around 3 table seats, and 1 private room. The atmosphere is cozy and homey, with the chef and customers able to chat casually around the open kitchen. They offer a course menu featuring small dishes with a focus on vegetables. The menu lists various vegetables as the main dish, making you excited to see how they will be flavored and presented. Each dish is beautifully plated, making you want to take photos. They start with a pre-dinner drink of loquat tea, followed by a toast with sparkling wine. The staff then brings colorful chopsticks for you to choose from, and you can take them home afterwards. Notable dishes include: - Young Corn Mousse, subtly sweet and delicious, though the surrounding husk was edible, it made it difficult to eat due to its texture. - Black Cabbage Bruschetta, a great combination of the bitterness of black cabbage and the sweetness of liver paste, very tasty. - Garlic Sprout Croquette with delicious prosciutto underneath, made in a takoyaki machine. - Minestrone soup, a vegetable-rich soup finished with a siphon, entertaining to watch and deliciously flavorful. - Original Curry, a well-balanced blend of spices and vegetable flavors, very tasty. The hospitality was exceptional, with the staff even escorting you outside at the end. The Italian cuisine centered around vegetables is healthy, with no waste, adorable plating, entertainment, and great hospitality, making it a delightful experience. It seems particularly appealing to women and suitable for hosting special guests. I would like to visit again when the seasons change. Thank you for the wonderful meal.

This restaurant embodies SDGs naturally, with appetizers featuring home-grown single vegetables as the main dish, exquisite minestrone with perfect combinations, pasta with delicious vegetable flavors, clear Miyagi pork without any off-flavors, and a dessert with a hint of sansho pepper. These are all unique items that can only be found here. Today's menu includes young corn, popcorn gelato, Daikokuji natto collard and black olive zucchini salad, dried tomato Morocco sandwich (green beans), snow peas and Japanese cabbage, wild plants, knotweed Italian omelette with garlic sprouts, goat cheese Inca awakening, fermented butter minestrone, 27 types of vegetable oleclette, broccoli ravioli with mugwort sauce, ayu fish, potatoes, red onions, Miyagi pork additional pasta, tomato spaghetti with goat cheese, wild boar salsiccia, green beans sansho panna cotta.

I wonder if it's already the season for summer vegetables~? I went and found tomato pasta on the menu! I ordered an additional serving (*´ω｀*) yay! I'll be coming here in the summer, and maybe enjoy some mushrooms in the fall too (lol). I forgot to take a picture of the menu, so I don't know which dish uses which vegetables (/^o^)/ At Kusakata, they serve small portions of various vegetable-centered Italian dishes, highlighting the natural flavors of the vegetables. They don't use flashy ingredients or heavy seasonings, so even someone like me who often gets stomachaches or hangovers can enjoy the gentle flavors! The vegetables are grown in a rented field in Tokyo, and the staff lovingly cultivate them. I rediscovered the true taste of vegetables here! It's always fun to learn about different flavor combinations and cooking methods. I was surprised this time to see they used butterbur in the dessert (I think, check it out) (lol). I'll definitely be back soon♪

I went there with a friend the other day. It's a few minutes' walk from Hiroo Station. The restaurant is located underground, but it has a stylish atmosphere from the entrance. There are two course options to choose from. The dishes are centered around vegetables, all healthy, easy to eat, and delicious. There is also a variety of drinks available, and it seems like they offer pairing options with the dishes.

A restaurant that heals both body and mind! A place you want to visit when you're tired and need some healing. The chef serves vegetables grown with confidence as the main dish, which deeply comforts the tired body. The Italian dishes made with seasonal vegetables were all delicious and soothing. They use every part of the vegetables, even the scraps, and the vegetable scrap consommé soup was also very tasty. Definitely a restaurant I want to visit again.

Italian restaurant in Nishi-Azabu. The son of the head chef of the renowned Kyoto restaurant Kusakui Nakahigashi, who trained in Italy, opened this restaurant. The course menu focuses on seasonal vegetables, avoiding reliance on expensive ingredients, making it reasonably priced. ・Just a salad - A salad that is free, meaning it's made with wild plants picked from the field and dressed with homemade enzyme dressing made from plums. ・Fuki - Fuki bruschetta. Fuki with a strong flavor on garlic-infused bruschetta makes a big impact. ・Brussels sprouts - Boiled Brussels sprouts with wild boar pancetta. The bitterness, saltiness, and texture of the Brussels sprouts are excellent. ・Green onion - Green onion fire-cooked in a cocotte. Incredibly sweet with a creamy texture. ・Tomato - Enjoyed with rosemary. Like a tomato soup. ・Bamboo shoot - Lemon balm. The crispy texture and deep flavor are impressive. ・Wild garlic - Enjoyed with prosciutto, gorgonzola cheese, and green onions. ・Tarano bud fritters topped with Comte cheese. ・Asparagus - Slowly fire-cooked in aluminum foil and topped with scrambled eggs. ・Minestrone - Made with 25 types of vegetables. A classic dish. The vegetables vary with each visit, providing subtly different flavors each time, which is enjoyable. The fiddlehead fern focaccia served with it is also good. ・Fiddlehead fern and sakura shrimp risotto. The bitterness of the fiddlehead fern pairs well with the fried sakura shrimp. ・Rapeseed blossoms - Pappardelle with goat ragu and rapeseed blossoms. ・Yamame trout from Akigawa Valley with water pepper and broccoli. Moist and flavorful with a good river fish taste. ・Shoulder meat of Akiruno goat with yogurt sauce flavored with cumin. ・Southern Island pork - Fiddlehead miso. Incredibly rich flavor, refreshing oiliness, and a chewy texture that is outstanding. ・Sakura gelato - A lively tempo. The Southern Island pork is exceptionally delicious, so be sure to try it. It would be good to request it when making a reservation.

The sweetness of grilled cabbage and turnips, the robustness of wild spinach and celery bursting with natural flavors... Vegetables grown in the chef's own garden and harvested by the chef himself are truly delicious. I was able to enjoy guilt-free healthy dining. While Japan boasts high-quality meats and a wide variety of seafood, I highly recommend foreigners visiting Japan to try Japanese vegetables above all else! The warm service from the sommelier was also very good.

I made a reservation two weeks ago and there was a counter table option. They let you choose your own chopsticks. Today's menu was focused on vegetables and they served a variety of vegetable dishes in different styles, which was healthy and amazing. They also served pasta, meat, soup, octopus balls-like dish, which was interesting. The focaccia bread was too delicious. I will definitely come back again. Thank you for the meal.

For my second visit, I opted for the lunch course with wine pairing. We toasted with Franciacorta. The dishes included a clear soup with black radish, taro, and turnip like a pot-au-feu, a salad of red-eyed kiwi and coriander, carrots in five different colors with carrot leaves, garlic sprout fritters, broccoli and cheese with winter strawberries, and hot fritters. They also served a variety of 27 minestrone as a specialty, finishing off with coffee siphoned at the table and grissini with yuzu. The meal featured buckwheat pasta with Chinese cabbage and yuzu pepper, venison cutlet smoked with mountain cherry leaves, sweet potato, apple gelato, fresh herb tea, and a variety of vegetable dishes made with vegetables from the chef's garden. It was a vegetable lover's dream and I left completely satisfied. The chef is the son of Mr. Nakahigashi from Kyoto's Kousaikunakahigashi, and it was enjoyable to hear about that. The wine pairing was delicious and good value for money. I would love to come back for another season. ♫

I bought some vegetables because they were selling them~ *First photo. Whatever it is, this is the best restaurant I've been to this year (*´ω`*) The turnip was in Italian-style oden, served with karin's mustard, and the Italian vegetable leaves had crispy olives and lemon jam on top, and that jam had a sharp acidity that I liked~ The kiwi in the center was a slightly red variety and delicious♡ The carrot, which I thought smelled like soil last time, now has a bit of sweetness and tastes delicious~(๑´ڡ`๑) The daikon steak, broccoli, and this time's fritto, I forgot to take a picture of the menu so I don't know what it is~ Ω＼ζ°)ﾁｰﾝ I paired the raw shiitake mushrooms with gachokavaro and fried them with garlic and kuma's salsiccia♪ The minestrone pasta was made with buckwheat flour pizzoccheri, and the vegetables included Chinese cabbage. The deer thigh meat was served with a sauce mixed with karin, and the side dish was cauliflower mousse. The pumpkin fondant chocolat was also delicious~ (๑´ڡ`๑) I don't eat sweets much, but the texture of the dough here is not moist but fluffy and loose, I somehow like it. And, with great satisfaction, I send my New Year's greetings. I'll come back next yearヽ(=´▽`=)ﾉ But, there might be more vegetables underground in winter, so maybe in spring (lol)

Even though they didn't use extravagant ingredients and claimed to grow their own produce in their own field, I'm always amazed at the price for pairing in Minato-ku! This time, I received a lot of delicious vegetables~ (*´ω`*) The cooked turnip was not as crunchy as I expected, even when I held the stem and ate it like a cauliflower. Under the crushed head, there was mashed yam mixed with yuzu, and I enjoyed the different textures of yam prepared by grilling and frying. The fried garlic was delicious with a nice aroma~ Carrots, four types? grilled simply with ginkgo nuts and walnuts, topped with sansho leaves! The leaves of the sansho pepper also have a refreshing stimulation, don't they (⁠´⁠⊙⁠ω⁠⊙⁠`⁠)⁠! For the first time, the fritters on that day contained ginger (*´ω`*) which also had a nice fragrance♡ A paste-like pumpkin, amaretti, and dried orange peel sprinkled on it, and as always, the same old siphon-extracted minestrone! Even though they say it's minestrone, the vegetables used are always different, and this time it was tastier than usual! The pasta had deer ragu sauce, and there were also fried chestnuts. The main dish used matsutake mushrooms and the dessert finished in front of your eyes included sweet potatoes (forgot the brand) and beets. The pairing was also delicious, and I was satisfied on this day too~✧⁠◝⁠(⁠⁰⁠▿⁠⁰⁠)⁠◜⁠✧

Located about an 8-minute walk from Hiroo towards the Nishi-Azabu intersection♡ This area is full of delicious and lovely restaurants. This restaurant has won the Eat Log BRONZE and Top 100 Italian Restaurants awards from 2017 to 2020♡ An Italian restaurant where a Middle Eastern chef goes into the mountains to express the unique natural flavors. The menu changes every two weeks, using seasonal vegetables guilt-free in Italian dishes that are incredibly satisfying! The lively atmosphere at the counter is recommended. Can they offer all this for this price at lunchtime!? The friendliness of the chef and staff is also a crucial point that makes you want to come back♡ ►Reservation is a must for the set course. ►Ideal for date nights, relaxing with friends, and enjoying good company♡ ►Highly recommended for repeat visits, especially for those who love this place♡ #repeat_kasumilog ◇Casual Lunch Course 3,500 yen~ Stuzzuchio ~ ・Beets ~ Antipasto ~ ・Cauliflower, fig, taro, ginger, chestnut mushrooms ~Pasta~ ・Chestnut mushrooms ~Dolce~ ・Persimmon ~Piccolo pasticcerie~ ・Meringue with a twist◎Confirmed repeat, ◎◎Must try now✔Beets◎Halloween-style steamed beets are adorable! Served with goat's shabu-shabu cheese and smoked fragrance✔CauliflowerCauliflower rice with yuzu jam, along with the sweet and spicy fennel aroma✔Fig◎◎Fluffy and creamy fig fritters♡ Sweet and delicious! Topped with deer consommé soup and sansho pepper, a perfect combination✔Taro◎Melting taro and crispy Fontina cheese with a hint of white truffle aroma✔Ginger◎◎Frittata with plenty of ginger, like an Italian takoyaki. Split in half, topped with plenty of prosciutto✔Chestnut mushroomsMushrooms and vegetable-filled tortilla with sabayon sauce like eggs benedict, and✔Chestnut mushroomsEnjoy the flavor of porcini mushrooms topped with a sunny-side-up egg!✔Persimmon◎Persimmon and soy milk gelato with a gentle richness♡ Perfect with crispy roasted green tea✔Meringue with a twistVegetable scraps used in dishes turned into meringue! It's delightful to receive this as a souvenir♡ A sweet treat that brings out the natural sweetness of vegetables.