This is a restaurant opened in 2019 by Chef Imura, who trained at renowned Italian restaurants such as Casa Vinitoria in Nishijin and Bottega in Hiroo. Reservations can be made via Instagram DM about 2 weeks in advance (phone reservations are also accepted). The menu is handwritten by the owner's wife, and the chef, who runs the restaurant alone, offers a wide variety of dishes. The atmosphere is cozy with dim lighting, and there are counter and table seats. The menu has expanded since my last visit, and there is also an omakase course available. We ordered various dishes a la carte and chose wines based on our preferences. The food is simply seasoned, highlighting the deliciousness of the ingredients and the exquisite combinations. The tripe dishes are a must-try, with a unique texture and flavorful sauce. We enjoyed several bottles of wine with the delicious food, and everyone was satisfied. The chef's pacing of serving the dishes was just right, allowing us to have a relaxing and enjoyable time. Although the restaurant is a bit off the beaten path, it is gradually gaining popularity, so it's worth checking it out sooner rather than later. Thank you for the wonderful meal!

I was finally able to visit a restaurant that I had been interested in on Instagram for a while. It's quite a walk from Sangenjaya Station, so I recommend taking a bus bound for Nozawa Ryugonji from Shibuya. The restaurant is located on a quiet residential street with a solid door that simply says "Cosi Com'e," giving off a Sangenjaya-like atmosphere. I asked the staff for recommendations and they suggested the 6500 yen course for two people or choosing a la carte with 3 appetizers, 1 main dish, and 1 pasta. I opted for a la carte to have what I wanted. For appetizers, I had tripe stew, pork offal soup, and grilled chicory. The main dish was braised beef cheek and tongue, and I chose white fish and bottarga for the pasta. Since I had eaten sashimi the day before, I went for cooked dishes, but 90% of the other diners had carpaccio, so that might be worth trying. Personally, I appreciate the effort put into braised dishes as the ingredients are hard to come by and it's not something I can easily make myself. The tripe was surprisingly tender, the pork offal had a nicely balanced flavor, and I enjoyed the different textures of the tongue and cheek meat. Overall, I was very satisfied with the delicious and meticulously prepared dishes!

A natural wine and Italian cuisine restaurant. I love the pasta here so much that even when my stomach is full, I can't resist ordering more. It's more like a place to enjoy pasta. Today, I had the squid ink pasta, which was delicious. Chef Imura's hand-made pasta is also amazing. I want to go back there right now. Thank you for the meal! Cosi Com'e (Koji Kome) Setagaya-ku, Shimouma 2-14-18. A 12-minute walk from Sangenjaya Station, and a 20-minute walk from Yoga Station. A great place to enjoy natural wine. It's even more fun when you go with someone who enjoys drinking. Taking a taxi home is recommended since there are fewer taxis passing by.

Finally got to visit Kojikome-san. The food is perfect for pairing with wine, and the wine keeps flowing. Despite being in a somewhat difficult location to get to, it's always packed with customers due to its deliciousness. However, it's easy to end up spending a lot because of drinking too much wine.

It's a 12-minute walk from Sangenjaya Station. Located in a residential area a little away from the station, this Italian restaurant was my first visit. I thought there were only counter seats, but there were also table seats. It was a weekday, but when I visited at 6:30 pm, it was already full. The restaurant's Instagram page states "Please refrain from visiting if you live for sites like Tabelog," and "#I don't want to connect with gourmet people," so I thought it was a scary place, but the phone response was polite, and when I actually visited, the staff were not scary at all, so I was relieved. Also, be aware that you need to order at least one bottle of wine for two people or more. Ordered items: - Sea bream carpaccio and sea bream broth jelly - Red sea bream shirako with white kidney beans and boiled egg sauce - Beef heart tartare with garlic pickles - Italian milk lamb - Girolle mushrooms and autumn truffles - Buttella - Tiramisu The handwritten menu was cute and heartwarming. It seems like it's handwritten daily in a notebook, and the person I went with said it's inefficient, but this warm feeling is nice. Even though it's a one-person operation, there are many menu items! I was lost because of the unusual combinations of ingredients and dishes I had never seen before. Among the dishes, the beef heart tartare and shirako were particularly delicious. The "Beef Heart Tartare with Garlic Pickles" had a crispy texture and a simple seasoning with the fragrance of rosemary, which I really liked. It's also delicious when eaten with pickled garlic. The "Red Sea Bream Shirako with White Kidney Beans and Boiled Egg Sauce" had a combination of tender white kidney beans sautéed crispy on the outside and creamy shirako, which was my first time trying, but it was delicious! It's served with a boiled egg sauce flavored with parsley like tartare. There were several desserts not listed on the menu. The tiramisu was very rich and I liked it more than the authentic tiramisu I had in Italy. We had about five glasses of wine per person, and it was less than 20,000 yen, but I wonder if it would be cheaper to drink by the bottle. I want to go again.

I visited Kojikome in Sangenjaya for the first time. The portion of food was very generous, and the wine was delicious, making it a highly recommended place for those who love wine and good food! The staff were also very kind, offering a variety of desserts and letting me choose my favorite wine. I am definitely going back again.

It was featured in Bib Gourmand so I was curious and decided to visit. The location is quite far from any station, not easily accessible by foot. There are counter and table seats, with the counter seats being the main option. The music, atmosphere, and staff were not very welcoming. The staff seemed uninterested and unfriendly. When making a reservation for two adults, I requested a bottle of wine. The pasta was a rare Tuscan Pici, but overall, it was a mediocre dining experience.

I'm so happy to finally visit Cosicom'e! I've been wanting to go after seeing their Instagram for so long. The mushroom salad, Gialla's meat stew, Sakura trout meuniere with soft-boiled egg, squid ink and minced squid, firefly squid with Sicilian rouge, chicken butter with black truffle - everything was incredibly delicious! The wine pairings were also spot on. I'm so happy to have found this amazing Italian restaurant again! I want to try out the rest of the menu too!

2021 Michelin Bib Gourmand Award-winning restaurant in 2021/9 "I will never revisit" by Akiton (...) *Details cannot be disclosed Italian cuisine "Kojikome" ✨✨ Aroma Fresca lineage. Chef Shunsuke Imura trained under Chef Naohira Sasagawa. After working at "Casa Viniteria" and "Bottega," he opened his own restaurant in June 2019. The restaurant is located a 10-minute walk from Sangenjaya Station on the Tokyu Denentoshi Line. It is in a hard-to-find location, but the exterior, interior, and music of the restaurant all show good taste. It seems like he is good at creating a restaurant. But how does the food taste? ■ Chef's Choice 6000 yen ⚫ Mineral Charge 500 yen Fuji mineral water. ⚫ Focaccia Cold focaccia, quite ordinary. ⚫ Rehydrated Bonito Carpaccio Fresh tomato sauce Fatty rehydrated bonito with delicious fresh tomato sauce. Red onions and whole peppercorns add a nice flavor accent. ⚫ Cold Corn Soup with Ricotta Corn with a grainy texture, bringing out the flavor of corn. Sweet corn. The use of ricotta cheese is also good. ⚫ White Squid, Mushroom, Native The combination of ingredients is good, but not particularly delicious. ⚫ Gorgonzola and Summer Truffle Penne The aroma of summer truffles is good, and this dish has a good flavor. ⚫ Iwajun Pork Shoulder Roast Iwajun pork shoulder roast with grain mustard. "Wow, this is terrible. It's too salty to eat." I usually don't leave food, but I couldn't eat this (tears). ■ Drinks Wine order is mandatory, not a one-drink system. ⚫ Belgian Beer 1000 yen Quite fruity beer not often seen in Japan. ⚫ Red Wine Not delicious. ■ Service Straightforward service, that's all I can say. ■ Price Course, one canned beer, one glass of wine for 10,230 yen. As mentioned in other reviews, both food and drinks are expensive. Cash payment is recommended as credit card payments incur a fee. There are many things I cannot mention... I like Chef Harada's Aroma Fresca style, but this restaurant is a no-go. The chef cooks alone, so the food takes quite a while. In any case, my motto is "enjoy your meal," so I do not recommend this restaurant (;｀Д´) □ Evaluation As of September 2021 Tabelog rating 3.37, 23 reviews □ Chef Shunsuke Imura After graduating from the Tsuji Culinary Institute, he worked at a cafe in Nagoya before joining the Aroma Fresca group. He was then assigned to "Casa Viniteria." He met Chef Naohira Sasagawa, who was the chef at the time. Following Sasagawa's independence, he moved to "Bottega" in Hiroo. He has been assisting since the establishment in 2017. □ Restaurant Name "Kojikome" means "as it is" in Italian. It was named from the owner's desire to cook the dishes he wants to make on that day according to his feelings.

The restaurant was fully booked and there was only one chef in the kitchen, so I thought it might take a while, but to my surprise, the appetizers, main course, and pasta were all brought out in perfect timing. It seems like they have put a lot of thought into their menu design. When I ordered wine, they brought several bottles to the table and even gave various recommendations. The dishes all had an authentic feel, and the wines had unique characteristics and suggestions that piqued my interest. I was very satisfied with their proposal skills. I think their everyday business skills have led to this level of quality. I definitely want to go back again.

The access is a bit inconvenient from the station, but I feel like going back many times! Each dish is robust and delicious, with strong flavors. The staff also suggested various wines, and I am very satisfied! The cost performance may not be the best, but I want to revisit ^_^♡ I now understand why wine lovers are so fond of this place! Burrata scallop salad, radicchio oven-baked rabbit leg

I haven't been inside Bottega yet, but I saw the menu and it's really cute. That alone made me happy. The chef's recommendations for wine were really good. It feels nice. Thank you for the meal.

"Cosi Come" is an Italian restaurant located in Sangenjaya, opened by Chef Imura who previously worked as the right-hand man of popular chef Botttega Sasagawa. The food, wine, and gin selections are all excellent, and I was very satisfied with my meal. I enjoyed dishes like liver cutlets with mashed salad and pasta. Thank you for the delicious meal!

A gourmet friend brought me to this place. It seems that the person who used to work at Bottega in Hiroo has opened their own place now. Bottega was quite delicious and is now a popular restaurant that is hard to get a reservation at. The location is around halfway between Sangenjaya and Yoga on the map. It's located just before turning onto Ryugunji Street from Sangenjaya. It's not a new place, but it has a somewhat cool atmosphere. Inside, I saw a familiar face. I stayed quiet because I didn't think they would remember me. Eventually, my friend arrived and the dishes started coming out. We toasted with wine and the first dish was "Burrata cheese with olive oil." I had never tried this before, but it was delicious. I couldn't tell if the cheese itself was tasty or if it was the olive oil, but it captured my taste buds immediately. The cold tomato soup was also a new experience for me. The tomato flavor combined with the olive oil was excellent. The tripe stew was not your typical tomato stew, but it was my first time trying it. The flavor was just right, and it was so delicious that I could eat it with plain white rice. The wine was initially a bonus, but we ended up getting a bottle of RADIKON and things started getting lively! The sea urchin and tomato pasta, as well as the squid ink pasta, were both incredibly delicious! It was starting to feel like Bottega! When I asked the owner, Mr. Imura, if he remembered me, he said, "Oh! You're the udon guy, right!" and then I ordered another pasta dish (I forgot what it was). It was also delicious... We had highballs, wine, and enjoyed three amazing dishes. The bill came out to around 14,000 yen per person, which was very reasonable. The location is also a good distance from the station, which adds to its charm. I definitely want to visit again.

The unique restaurant name means "as it is" in Italian, and it reflects the chef's desire to create dishes based on his feelings and what he wants to cook that day. The first dish was Burrata cheese and lemon confit, with the creamy Burrata cheese complemented by the acidity and bitterness of lemon and the exquisite olive oil. It was a refreshing appetizer perfect for hot summer days. The second dish was sautéed beef heart with garlic, seasoned with rosemary, resulting in a tender texture and great flavor. The third dish was eel coated in semolina flour and fried, served with lardo (pork fat) and summer truffles, creating an interesting combination that was delicious. The fourth dish was homemade pasta with high-quality white liver and girolle mushrooms, simply delicious. The fifth dish was a hearty stew of tripe and cod milt, served on toasted bread. It was a generous portion and incredibly tasty. I will definitely visit again.

A popular Italian restaurant in Hiroo called "Bottega", the chef opened a new restaurant in Sangenjaya last year. They write the daily menu by hand in a notebook, so you can enjoy a variety of dishes. The pasta with seasonal ingredients was amazing, with a harmonious blend of sweet corn and summer truffle. I visited before summer ended! ★Instagram: @tokyohalfie

Dinner - Assorted plate of prosciutto, salami, and mortadella ¥1800 - Smoked swordfish carpaccio with eggplant caponata ¥1700 - Beef cheek stew ¥1900 - Beef harami taliata ¥2800 - Pasta with karasumi butter ¥2000 - Dessert Nearest station: Sangenchaya Station [Adalog's view] 1. You can enjoy hearty Italian cuisine 2. Location and cost performance are not great 3. It's a difficult position to be in This Italian restaurant in Sangenjaya is a tough one to evaluate. It may seem casual, but the prices are surprisingly high. The location is not the best, as it takes about 15 minutes to walk from the station. The owner is from the popular Italian restaurant "Bottega" in Hiroo. The restaurant has been highly praised since its opening, raising expectations. The menu is handwritten in a notebook, with daily specials written on each page. Despite being a casual Italian restaurant in Sangenjaya, the pricing is quite high overall. The appetizer includes an assortment of four types of prosciutto, salami, and mortadella. The smoked swordfish carpaccio with eggplant caponata is a highlight. The beef cheek stew is incredibly delicious, with a unique twist on the classic dish. The main dish is harami taliata with green pepper sauce, which is tasty but has a bistro feel. The pasta with simple karasumi and butter is enjoyable. The meal ends with mascarpone dessert. The bill includes a 5% service charge and a ¥500 cover charge, totaling around ¥18000 for two people with two drinks each. The pricing seems a bit high considering the location, service, atmosphere, food portion, and wine quantity. It might be a place to visit occasionally for locals, but it's questionable whether it's worth a second visit for those who have to travel far. The pricing is closer to a restaurant rather than an osteria despite the casual atmosphere. It's a challenging restaurant, where only those who truly appreciate it would keep coming back. The authentic Italian dishes are well-prepared, but a more reasonable pricing would make it more appealing. A course menu in the range of ¥5000 to ¥6000 might provide better value. Ultimately, it seems like a place where the owner just wants those who genuinely love it to keep coming back.

Yutenji area, passing through the drinking district from Sangenjaya Station. It is located in a residential area about a 15-minute walk away, quite far. The exterior is reminiscent of a mountain hut. The interior also has a warm atmosphere with a lot of wood used. The name of the restaurant means "as it is" in Italian. Chef Shunsuke Imura worked at Jūban's "Casa Viniteria" and Hiroo's "Bottega" before opening his own restaurant in 2019. The bottle wines range from 5,000 yen and up, with many natural wines from Italy. There is no wine list, and each time you consult about a bottle, the chef comes out from the kitchen, which is nice, but it also means all kitchen operations stop, resulting in terribly slow service. If there was someone who could discuss wine at the same level as the chef, the restaurant's operation would dramatically improve. The crostini with liver paste is delicious. It has a rich and condensed flavor that is worth the price, despite initially seeming expensive. On the other hand, the salad with chicory and blood orange is mediocre. It is simply cut and mixed, more of an ingredient than a dish. Priced at 1,600 yen, it is overpriced, and the fact that it took nearly an hour to be served is puzzling. The focaccia is lightly warmed each time you ask for it. Simple but tasty with a crispy surface. The stewed beef tripe and black cabbage dish is outstanding. The flavors meld well, with the taste of the ingredients blending harmoniously. It is well seasoned and pairs perfectly with bread and wine. The best dish of the day. The pasta with white fish and bottarga has a generous amount of bottarga on top of a significant portion of white fish. The richness of the flavors makes it more of a sake accompaniment than a carbohydrate dish. The main course, buttered guinea fowl, is simple and delicious, but some find it too plain for the high price of 2,900 yen. I had room for more, so I ordered the pasta with Ezo deer ragu, which had a generous amount of meat and was a powerful dish that paired well with sake, even more so than the main guinea fowl dish. Each person had a bottle of wine and a glass of wine, totaling 14,000 yen per person. Hmm, this is a bit expensive. The food is undeniably delicious, but considering the location, casual atmosphere, and slow pace of service, it felt a bit overpriced. The restaurant has been fully booked every day due to the celebratory prices for the opening of the independent business, but once the rush settles down and the operation improves, the impression may change. Let's come back in three years.

When I first visited this place, I got lost. But the second time, I found the shop smoothly. It's a bit far from the station, so checking the map is a must. Instead of choosing from a lot of menus, you can select from a curated selection based on the day's ingredients. They usually offer around 7-8 warm and cold appetizers, 3 main dishes, and 3-5 pasta dishes. Each dish fits a certain taste profile, making it exciting to see what's on the menu each day. I tried the marinated mackerel for appetizer, which was delicious with olive oil. The tripe on the menu was a must-order, and I wanted more after sharing it with my friend. We also enjoyed the creamy and hot whitefish roe, paired with a rich buttery sauce. The red wine and sparkling wine we had were unique and left an impression. For the main course, I had deer meat which was tender and not gamey, although I think I preferred the wild boar I had on my first visit. I look forward to coming back, especially to try their spring menu.

Kojikome in Sangenjaya This Italian restaurant, Bottega, located a bit far from Sangenjaya, offers a cozy and cute atmosphere. Instead of a course menu, we opted for a la carte. The dishes had a homely Italian taste, with small portions that allow you to try various items. Both pasta dishes were flavorful and satisfying even in small amounts. The service was a bit reserved, but some may find it appealing.

This day, we went to a small gathering in Sangenjaya and walked quite a bit from the station to this restaurant. It opened in June 2019, and the chef is from Bottega. The menu is mainly a la carte, with handwritten menus offering a variety of options. The chef and his wife(?) work together. The restaurant was full, and the service was busy but the food was delicious, especially with wine. The tenderness of the pork tongue was exceptional! The menu seems to change daily, making it a worthwhile place to visit if it were a bit closer to the station.