Dinner at "Bottega" in Hiroo, a popular Italian restaurant known for its live cooking experience. The menu includes smoked swordfish carpaccio, assorted salami, roasted squid with seasonal vegetables and truffles, white truffle and fontina cheese tagliatelle, roasted Japanese black beef with autumn truffles, and a mascarpone dessert from Fukuoka. The dishes are robust and flavorful, with truffles complementing the flavors without overpowering them. The restaurant's cozy underground setting adds to the overall experience.

I finally visited this restaurant I had been wanting to go to around 10pm. They stay open late, offer prefix menus even without reservations, and you can call ahead to see if there's availability. The chef's hospitality, delicious food, and wine made it a very pleasant experience. Most Italian restaurants are unfriendly and don't see you off when you sit at the counter, but this place is a gem that makes you want to come back. It was definitely worth the effort to go late at night!!!! Thank you for the wonderful meal!!!

Based on a friend's recommendation, I went to this restaurant for the first time. The truffle and fig salad was so delicious that I was truly impressed!!! We ordered two types of pasta, one with karasumi and fresh shirasu, and the other with truffle cream sauce. The pasta was quite filling so we couldn't finish the last meat dish. If you want to have the meat dish at the end, it might be better to just order one type of pasta.

Counter-style Italian restaurant. Ordered a course meal. The most impressive dish was the truffle pasta! I highly recommend trying it, even if it costs extra. The staff were friendly and engaging, providing detailed explanations of the dishes and drinks, which made the dining experience even more enjoyable.

The cooking was truly impressive with seasonings that made the flavors of the ingredients stand out. The chef was very knowledgeable about the ingredients and dishes, and even explained the difference between summer truffles and winter truffles, making it a very enjoyable experience. The wine sommelier was also very knowledgeable, and my wine-loving partner was thrilled listening to their explanations. We would love to visit again.

I couldn't go to the restaurant since my child was born, but today I left my child and went there. I went for the à la carte menu again. I had wine pairing, two appetizers, two pasta dishes, a main dish, and ended up ordering another pasta dish for seconds! Mr. Sasagawa's cooking is seriously amazing! I always get told that I order a lot of stewed dishes à la carte, but that's what I like! I had a wonderful time. Thank you for the meal.

I chose a slightly nicer restaurant for my friend who loves Italian cuisine. From the reservation stage, the handling of celebrations and allergies was excellent, and we were eagerly awaiting our visit. The underground restaurant has a small counter and two tables, with a casual and enjoyable atmosphere. The tomato and olive appetizer that came out first had the perfect balance of saltiness and umami, which got me excited. We opted for the course menu with wine pairing, and each dish and wine were delicious without being too fancy. I don't think there's anyone who wouldn't like this place... They focus on the natural flavors of the ingredients and elevate them with precise seasoning. There are also dishes that excite you with hidden flavors. Personally, the warm appetizer of squid and ribollita (a stew of 12 vegetables) topped with summer truffles was amazing. The aroma of truffles and squid when it was brought to the table was incredible! The ribollita was elegant yet comforting! Blissful. The service was attentive and they explained the dishes and drinks in a detailed yet concise manner. If you want more information, they are happy to share. So, whether you want to enjoy the conversation and atmosphere or focus on the food and drinks, this place is perfect. The sommelier's stories about living in Italy were very interesting. We added a pasta dish (duck and radicchio tagliatelle) to our course. By the time it arrived after the main meat dish, I honestly felt full... but strangely, I finished it all. The dishes are quite hearty, but they are so delicious that you can keep eating. When I mentioned that I was from the same hometown as the chef upon leaving, despite being busy, he took the time to chat with me for about 10 minutes. The food and service at this restaurant are top-notch. I definitely want to visit again. Thank you for the wonderful meal!

It was my first time at Bottega. The beer was easy to drink, like German beer. The specialty squid, pasta, and desserts were all very delicious. For women, the portions are large, so it's best to go on an empty stomach. Thank you very much.

Bottega is located right next to Hiroo Station, offering both course menus and a la carte options. The restaurant stays open until 1 am, making it a popular spot for people in the food and beverage industry to visit after work. The "Tagliolini" dish is particularly delicious. I skipped down the stairs to the restaurant with great interest after hearing about it. The menu included olives with semi-dried tomatoes, three types of baguettes, tomato and burrata cheese salad, oven-baked white asparagus in carbonara style, white fish and karasumi tagliolini, tagliolini with black truffle and fontina cheese, and roasted black wagyu beef with black truffle. Each dish had a robust Italian flavor profile, with a perfect transition from the salty and rich tagliolini to the rich yet gentle tagliolini. I was concerned about getting tired of truffles as three out of the four dishes in the second half of the meal featured them, but each dish had its own unique characteristics and was delicious. I must try the tripe next time! Thank you for the meal.

I visited the restaurant for the second time in 3 and a half years. Last time, I remember ordering a la carte. You can choose from 3 types of pasta and 2 types of desserts. Surprisingly, the pictures of the cheese and tomato appetizers, squid appetizers, and the main meat dish are the same as my previous visit. Although the season should be different, I wondered if they always offer the same menu. Since I had Tagliolini last time, this time I went for the spaghetti with white shrimp and Karasumi, which made me feel the arrival of spring. As a fan of white shrimp and Karasumi, I was satisfied. The ham-related appetizers were somewhat mediocre in terms of quality, and I felt like I could have done without them, but it seemed like serving ham would be easier operation-wise. The dessert with ricotta cheese and orange honey was quite delicious, and my companion was very pleased. I have a feeling that this restaurant is more popular among women than men. The interior of the restaurant consists of a small counter and one table, making it suitable for small gatherings of 2-3 friends. I occasionally see women who proudly call themselves "Bottega girls" and express their love for Bottega. "Bottega" means "workshop" in Italian. By the way, the course I had during my last visit was around 10,000 yen, while this time it was 15,500 yen.

I was impressed by the amount of effort put into each dish, and especially loved the tripe. It completely changed my previous perception of tripe. The wine was also carefully explained and served to complement the dishes, making it a wonderful dining experience from start to finish.

I was brought here by an acquaintance for the first time. The restaurant is hidden underground with a counter and table seats, truly a hidden gem! We didn't order a course, but instead chose dishes a la carte, and everything was exquisite and paired perfectly with the wine. There were many couples and groups of women, and lots of celebration plates being brought out, making it a great choice for celebrations or special occasions.

I revisited the Italian fine dining restaurant "Bottega" in Hiroo. It's an Italian restaurant for adults that uses plenty of truffles. The restaurant located on the basement floor has a luxurious yet casual atmosphere. I ordered the chef's omakase menu for 15,000 yen. The appetizer was olives and semi-dried tomatoes, a good snack. The first dish was a selection of various delicious hams that paired well with wine. The spear squid with black truffle had a good texture and a nice truffle aroma. The Miyazaki beef sirloin with plenty of fragrant truffle was paired with a sauce made with Sicilian Marsala wine. The truffle tagliatelle with a rich butter and cheese sauce was incredibly delicious with plenty of truffles. The mascarpone cheese dessert was still incredibly delicious. The honey paired well and the coarse salt enhanced the flavor. The staff's service is excellent, and they are knowledgeable. It's a shame that there is no cell phone reception or Wi-Fi in the basement. As always, the Italian food was delicious. - Restaurant Name: Bottega - Google Map: BOTTEGA 03-6450-3933 https://goo.gl/maps/b8BJSusqhzimax7p9 - Nearest Station: 313m from Hiroo Station - Business Hours: 17:00-1:00 (Last Order) - Closed on Sundays - Reservations: Available - Seating Capacity: 12 seats (8 counter seats, 4 table seats) - Budget: 10,000-14,999 yen - Other Information: No private rooms, not available for private bookings, all seats non-smoking, no parking #Bottega #HirooItalian #HirooGourmet #HirooDinner #Italian #TokyoItalian #DeliciousItalian #ConnectWithFoodies #GourmetInstagram #GurumeMemo #ConnectWithFoodLovers #FoodPornGram #FoodPornographer #TabeSta #TabeStagrammer #FoodPornTerrorism #GourmetTravel #DeliciousIsHappiness #LookingForGourmetFriends #FoodieClub #FoodieGirls #FoodieGuys #WantToConnectWithFoodies #KantoGourmet #FoodReportGram #GourmetReport #FoodWriter #BGradeGourmetInformation #TokyoFoodie

I visited the restaurant with my usual friend for the 10th time, ordering the 15000 yen course. We added tripe, gizzard, and small intestine stew since they were not included in the course. The first drink was Queen Of Blue, with a perfect balance of bitterness and deep richness, as always. The menu included olives and dried tomatoes as the appetizer. The tomatoes were rich in flavor. The mixed ham plate was the first course and the quality was outstanding. Each ham had a strong umami flavor and a great texture. Next was the swordfish carpaccio, with a fantastic fattiness in the swordfish. The swordfish and okra had a chewy texture and the herb aroma was delightful. My friend, who loves fishing, was amazed by the swordfish's fattiness. The bread arrived, and it was delicious, especially the fluffy focaccia. The squid ink tagliolini with white shrimp was the third course. The squid's chewiness and tenderness, along with the vegetable stew and celery, were excellent. We added the tripe, gizzard, and small intestine stew, which was exceptional. The stew had a unique flavor that only Bottega could offer. The pasta with winter truffle was flavorful, with the sweetness of the white shrimp and the sharp saltiness of the finely grated mullet roe. The tagliata of Miyazaki beef was the main course, impressing with the quality of the beef and sauce. We added the truffle taglierini, with a hidden layer of cheese underneath the pasta, creating a gradient of flavors. The smooth texture of the taglierini and the buttery taste were delightful. For dessert, we had mascarpone, which was exceptionally delicious as always. Chef Sasagawa bid us farewell with his usual polite greeting. My friend was surprised and impressed by my strong recommendation. We will definitely be back. Thank you for the meal.

Wow, amazing! There's no other way to describe it. My friend had been saying for a while that we should go to this amazing Italian restaurant, so we made a reservation. It's located in a hidden underground space in a back alley in Hiroo, with a cozy atmosphere that feels like a couple's retreat, but my friend and I stood out as two guys. This time, I was interested in the chef's menu composition, so we ordered the Trippa a la carte, which my friend insisted we must try or we'd regret it. For drinks, we had the recommended Ocha Bijin, a refreshing fruit-flavored oolong tea. The opening dish of dried tomatoes and green olives was a delight, with the concentrated umami of the dried tomatoes and the fresh flavor of the pitted green olives enveloped in carefully selected olive oil. Just this dish alone made me feel the greatness of the place. The Campanile, with three types of bread - baguette, focaccia, and papad - surprised me with the deliciousness of the focaccia. The assorted cured ham featured five types, including Jamon Serrano and salami, each showcasing the authentic dryness and aging quality. The smoked swordfish and herb carpaccio was a standout, with impeccably high-quality swordfish that had no fishy taste and almost perfect aging, with the fatty part melting in the mouth. The combination of herbs and red pepper was exquisite, with a hint of wasabi adding a subtle touch. A dish worthy of admiration. The roasted white squid with seasonal vegetable stew and winter truffles was exceptional, with perfectly cooked squid that was tender and had a delightful texture. The stewed seasonal vegetables were rich in flavor and simply wonderful. The addition of winter truffles made it a luxurious dish. The Trippa, Giara, and small intestine stew, not included in the course, were ordered a la carte. My friend insisted that we must order this, and I was truly impressed. The tripe and small intestine were simmered with seasonal vegetables to the point of tenderness, while the small intestine retained its texture and had a sweet fatty taste that was delightful. I could see why I wouldn't be able to eat tripe from other restaurants after this. The tagliolini with white shrimp and bottarga had a perfect balance of sweetness from the fresh white shrimp and saltiness from the bottarga. The tagliolini had a delightful chewy texture, truly remarkable. The roast Miyazaki beef sirloin was outstanding, with a perfect balance of lean meat and fat and expert cooking. The refined fat and meat umami spread in the mouth with the red wine sauce complementing it perfectly. The addition of black truffles made it a luxurious main dish. We wanted to have one more pasta dish, so I consulted my friend, who recommended the Tajarlin here. The Tajarlin with winter truffles had a surprising texture that made me think, "What is this?" The butter sauce and cheese under the pasta were mixed together, creating an incredible taste experience. The addition of winter truffles made it excellent and bravo. The dessert was Kumamoto mascarpone, with the sweetness of honey and a crispy hint of hidden salt complementing the rich and smooth mascarpone without any roughness. This was a special dish that Chef Sasagawa searched for a better mascarpone than the original, which you can only taste here. Many people might come here just for this. The excellence of the Mexican coffee ingredients was truly remarkable. Also, Chef Sasagawa's selection sense is amazing. It's a bit pricey, but with such high-quality dishes, it's worth it. Honestly, it exceeded my expectations. I'm grateful to my friend. Thank you for the meal.

In this era where prices are rising and it's becoming difficult to casually dine out, a friend wanted to have a high-end dinner for under 20,000 yen and we found Bottega. The chef, Naohira Sasagawa, started his career at a Chinese restaurant in Kichijoji, then trained at Italian restaurants in Tokyo before feeling the charm of Italy and going there. Upon returning, he worked at Aroma Fresca and Casa Vinitalia before opening Bottega in Hiroo in January 2017, which quickly earned a Michelin star. We made a reservation and arrived at 8 pm to a cozy atmosphere with a table and counter seating. We opted for the Chef's Omakase Course priced at 10,000 yen. We started with olives and semi-dried tomatoes, followed by a selection of Italian salami. The highlight was the sautéed squid with seasonal vegetables and mushrooms, topped with a rich egg. The pasta with white shrimp and bottarga was a unique combination of flavors and textures. The roasted black wagyu beef with generous black truffle topping was delicious, although the meat was slightly overcooked for my liking. The dessert of Mascarpone cheese from Omura was creative and satisfying. The restaurant is known for its late-night service, attracting chefs from the area. Thank you for the wonderful meal.

I visited after 10 months. I made a same-day reservation and arrived at 9:30 PM. I ordered a la carte, just like last time. I combined dishes I had before with ones I hadn't tried. I had two dishes with truffle, which had a wonderful aroma. The persimmon salad was delicious with a nice sweetness. The Arrabbiata pasta was surprisingly spicy. The main course was also excellent. I would like to go again.

Due to the difficulty in making a reservation, it was my long-awaited first visit... I called about a month ago and was able to make a reservation for 5:00 pm on a weekday. [Atmosphere] - Going down the stairs to the basement, there is a wooden interior counter and only two table seats, making it quite cozy. - Even though it was a counter seat, the chef was friendly and explained things cheerfully. Since the place is compact and you can see everything, it's easy to communicate with the chefs. [Dining] - You can order a la carte or the chef's recommended course. - I opted for the chef's recommended course, which seemed like a selection of recommended items from the a la carte menu. As it was my first visit, I decided to go with the course. ~menu~ Assorted olives and dried tomato Assorted ham with bread Smoked swordfish and herb carpaccio Roasted squid, seasonal vegetables, winter truffle Tagliolini with winter truffle and fontina cheese Roasted Japanese black beef with winter truffle Mascarpone cheese - Everything was just amazing... - As it is Italian cuisine, the portions are generous and satisfying. - The swordfish was thickly sliced and the whole squid was a unique experience... - The pasta with butter sauce, cheese, and truffle, which seemed like a specialty, was my favorite. It was absolutely delicious. - Truffles were generously used throughout the course, capturing the hearts of truffle lovers... - The dessert was a simple yet exquisite dish of domestic mascarpone with honey and salt... - For after-dinner drinks, you can choose from dessert wine, Italian spirits (such as Limoncello), or coffee. I opted for herbal tea. I would love to visit this place again soon. Thank you.

6th visit to this Italian restaurant in Hiroo, which has held a Michelin star since 2018. I love their ripe tomato, burrata, and citrus salad, so I couldn't resist coming back on a weekday evening as a solo diner. The chef was busy but still managed to attend to me at the counter. As they don't offer courses for solo diners, I ordered my usual dishes: 1. Ripe tomato, burrata, and citrus salad - 2400 yen 2. Smoked swordfish and herb carpaccio - 2600 yen 3. Tripe, gialla, and small intestine stew - 2800 yen 4. Mascarpone - 1100 yen Cover charge - 500 yen Mineral water - 800 yen Service charge - 1020 yen Total - 11220 yen The menu at this restaurant doesn't change much throughout the year, but each dish is perfected to the point of being truly exceptional. The four dishes I had today were all incredibly delicious, with the tripe stew leaving me speechless and covered in goosebumps. This is my third time having it, and it's an absolute masterpiece. The powerful umami of the offal, the sweetness of the stewed vegetables, and the cheese create a superb harmony. Eating such delicious food a la carte and finishing it all by myself brings a sense of satisfaction and happiness. Ah, it's so delicious!

Location: A 5-10 minute walk from Hiroo Station Reservation: Reservations are accepted from the 1st of each month until the end of the following month Price: 46,000 yen for 2 people (including service charge and tax) Service: Both the chef and the sommelier are very friendly and the atmosphere is very comfortable. Food: A la carte or set course (3 appetizers, 1 pasta, 1 main dish, 1 dessert, 1 drink) - Appetizer: Dried tomatoes and olives - Bread: Baguette, focaccia, papad - Salad: Ripe tomatoes, citrus, burrata cheese - Smoked swordfish and herb carpaccio - White truffle and fontina cheese tagliatelle - Black wagyu beef marsala stew with pappardelle - Roasted Jinhu pork with anchovy, butter, lemon confit - Mascarpone cheese with orange honey and sea salt - Nut gelato Wine: The wines have great flavor and pairing abilities, leaving a lasting impression. They bring new discoveries and pair exceptionally well with the outstanding dishes. The pricing is reasonable. Overall, the food is uncompromising in quality, with attention to detail in enhancing aromas and flavors. This Italian restaurant has become my favorite. I will definitely be returning. Thank you for the wonderful meal!

I used it for dinner on Christmas Eve ☺️ It was a Christmas course, so it was different from the regular menu and used a lot of high-quality ingredients such as truffles. Everything from the drinks to the food was delicious! I want to come back to try the à la carte menu too.