Located about a 15-minute walk from Shirokanedai, I visited this restaurant on the first day as they offer a pasta course. The pasta course includes 9 different dishes, each featuring a unique type of pasta. The dishes included chicken consomme with chicken ravioli, orecchiette with snap peas and bonito broth, fedeini with clams and caviar, pappardelle with bolognese, manchurian spaghetti with sea urchin and abalone, raviolone with ricotta and egg yolk, capellini with shrimp and tomato broth, mont blanc dessert, and cannolo with lemon cream. Each dish was delicious, but my favorites were the orecchiette and fedeini. The consistency and quality of the dishes were exceptional, and the mont blanc dessert was a standout. As a pasta lover, this course was a dream come true and I look forward to visiting again.

Here is a review of a platinum Italian restaurant. I visited with a chef who is a classmate of mine. They guided us through the meal without any explanations, making it easy for us! We started with thinly sliced matsutake mushrooms in consomme soup, followed by a dish of grilled natural eel and sansho pepper. Then we had fried eggplant and white shrimp, fig and cheese drizzled with premium sesame oil, and Genovese pasta with homemade karasumi pasta topped with cheese. I got a bit drunk and forgot the details, but I believe there was natural duck from France that paired well with red wine. The ikura pasta was delicious. Dessert is still on the way! Thank you for the wonderful meal.

I have been going to this restaurant since it opened! I think I have tried all the menu items by now, haha. They have recently started incorporating some Japanese elements and are evolving even more. I am excited to see how far they can go. I will definitely go back!

Today's delicious meal at Tatsumi-san's restaurant. It seems that the regular customers gathered today, so instead of the usual course, it turned into a pasta festival. Except for dessert, everything was pasta. And most of it was noodles. The ingredients included caviar, truffles, sea urchin, matsutake mushrooms, and even mentaiko pasta. Everything was delicious. It was a moment of bliss. #Thank you for the meal #Chef Tatsumi Watanabe #Gourmet #Italian #Shirokanedai #Omakase featured restaurant #Just between us #The staff enjoyed a delicious meal #That's all from the scene.

It was a restaurant that creatively incorporates traditional Japanese ingredients into Italian cuisine, offering a new and enjoyable dining experience. The wine we paired with the dishes complemented them perfectly, providing a rich and satisfying flavor profile. The specialty raviolone with egg yolk, truffle, and corn sauce was a standout dish. Perfect for summer, right?

I went with a colleague for dinner. We started with a consommé soup, which was different from the usual golden soup I'm used to. This one had chicken fat floating on top, which was surprisingly delicious! It had a rich flavor with a hint of sweetness that was really enjoyable. The menu overall was a nice deviation from traditional Italian dishes, and it was a fun and educational experience.

He is still a young chef, but his skills are incredible. He used to be a chef at a famous restaurant and is well-known among his peers. He has many friends in the culinary world. The dishes he prepared were outstanding, such as the consommé with free-range chicken, the risotto with edamame, oysters, and abalone, and the ricotta cheese with corn paste and truffle. The Italian dishes were also excellent, like the Genovese and the Tagliolini. The steak made with Tajima beef was delicious, and the Capellini with spring onions and frozen tender squid was a unique and tasty combination. The desserts, like the Mont Blanc and the mango passion fruit ice cream, were also delightful. Overall, the dining experience was beyond amazing. I would definitely love to visit again.

The restaurant is small with only 8 seats at the counter, making it a luxurious use of space. You can watch the chefs cooking right in front of you. Although I wanted to ask questions and interact, I felt a bit nervous in some moments, so I held back. The course meal started with 4 of us in 2 pairs, and the timing of the dishes was well-paced. Despite the many courses, we didn't get too full and could enjoy the delicious flavors.

It's been about a year since my last visit, and I revisited TATSUMI. This time, I went with some colleagues from work. As usual, we climbed the stairs to the second floor. All the other customers this time were foreigners. The course we had reserved was the "Chef's Choice" option. The course included the following dishes: - Queen of Blue (Oolong tea with a gentle astringency) - Akakura chicken consomme - Uonuma rice risotto with rock oysters - Abalone chawanmushi with liver sauce - Orietti and clams dish with ginger and salted cod roe - Low-temperature cooked cutlet - Crab and basil tagliolini - Swordfish - Raviolone with white asparagus and girolle mushrooms - Tajima beef - Squid ink capellini with Japanese flying squid - Mango yogurt ice cream with passion fruit - Mont Blanc with mascarpone - Cannoli with lemon cream The food was amazing, and my colleagues and I were all impressed. Chef Watanabe's creative dishes and attention to detail were truly outstanding. The low-temperature cooked meat was particularly noteworthy. We will definitely be coming back again. Thank you for the delicious meal!

It was delicious. The portion size was just right, the service was good, and it was a nice restaurant. The chef's atmosphere was also really good. It's popular for a reason. The wine selection is abundant, with a focus on Burgundy which I like. The way the ingredients are cooked is well thought out, and the dishes are delicious with just the right amount for each dish, overall a good balance. We were able to go on a last-minute reservation this time, but normally you may need to make a reservation well in advance to get a table. I would like to go again.

[TATSUMI] [Nearest Station] 10 minutes walk from Hiroo Station [Budget] 30,000 to 39,000 yen I visited "TATSUMI" which opened in December last year. The owner chef is Mr. Tatsumi Watanabe, who has experience working at Salone Group and K+. The restaurant is located on the second floor of an apartment building about a 10-minute walk from Hiroo Station and Shirokanedai Station. The interior features wooden flooring with a chic color scheme of gray and brown, and an L-shaped counter with 8 seats. There are also private rooms available. On this day, I tried the limited pasta course, which includes 9 types of pasta: - Chicken ravioli with chicken consomme and 36-month aged Parmigiano - Orecchiette with bonito dashi, charcoal-grilled chicken, and snap peas - Fedelini with clams and Beluga caviar - Tagliolini with crab Genovese - Pappardelle Bolognese - Spaghettoni with garlic, Italian parsley, tomato, and sea urchin - Pici with black abalone, liver sauce, aosa seaweed, homemade karasumi, and wood buds - Raviolone with egg yolk, ricotta cheese, white asparagus, morel mushrooms, and Comte cheese - Capellini with kelp-marinated white shrimp, tomato dashi, and shiso buds - Mont Blanc - Coffee lemon cream cannolo It's not often that you get to try so many different types of pasta in one meal. It was a delicious experience!

I had been curious about TATSUMI but hadn't visited until I heard they were offering a pasta course. I had to go for my first visit! The course included: - Ravioli with chicken consomme and 36-month aged Parmigiano - Orecchiette with bonito broth, charcoal-grilled chicken, and snap peas - Fedelini with clams and Beluga caviar - Tagliolini with crab Genovese - Pappardelle Bolognese - Spaghettoni with garlic, Italian parsley, tomato, and sea urchin - Pici with black abalone, liver sauce, seaweed, homemade karasumi, and wood sorrel - Raviolone with egg yolk, ricotta cheese, white asparagus, morel mushrooms, and Comte cheese - Capellini with kelp-marinated white shrimp, tomato broth, and perilla - Mont Blanc dessert - Herb tea and lemon cream cannolo I was thrilled to be able to try 9 different pasta dishes! It was so enjoyable and I couldn't wait to see what was next. The preparation must take a lot of time, but it's worth it. My favorites were the Spaghettoni and Raviolone. I want to try the regular course as well as the pasta course again!

The other day, I had a delicious meal at TATSUMI, where they had a pasta festival with a luxurious course of 9 pasta dishes. Each dish was packed with flavor and incredibly delicious! They used high-quality ingredients and it was a very satisfying course. Thank you for the wonderful meal!

Today's meal at Tatsumi was delicious as always. The dishes were accentuated by freshly harvested Sansho pepper from the mountains and other ingredients from the wild. The ravioli was filled with Morel mushrooms, known for their truffle-like aroma and rich flavor. The beef used in the dish was sourced exclusively from Tajima Gen, a premium beef brand. The flavors were simply outstanding. Thank you for the meal, Chef Tatsumi Watanabe. #Omakase restaurant #gourmet #Italian #Shirokanedai #exclusive #delicious #staffapproved #that's all from the kitchen

I visited TATSUMI in Shirokanedai, near Kitasato Hospital in a back alley. The restaurant is located on the second floor of a stylish building with an open kitchen and around 8 counter seats. It is run by Tatsumi Watanabe, who used to work at K+ in Nishi-Azabu. The course menu includes dishes like black truffle consomme soup, snap pea risotto, crab and onion chawanmushi, short pasta with spear squid, grilled boar, black abalone pasta, raw bonito with seaweed soup, special ravioli with white asparagus and black truffle, charcoal-grilled Tajima beef fillet, white shrimp pasta, strawberry yogurt ice cream, and European sweets with espresso coffee. The Italian cuisine is outstanding, with a variety of dishes like pasta, game meat, beef, and bonito that are beautifully presented and delicious. The standout dish is the special ravioli with white asparagus and black truffle, offering a unique and unparalleled taste experience. This hidden gem Italian restaurant in Shirokanedai is a great place for adults to enjoy fine dining.

TATSUMI Shirogane: Surprised by the mix of tomato, perilla, and white shrimp in the pasta! The pasta was light and delicious. The beef from Tajima Gen was so tender it felt like it would melt, but it didn't. The Mont Blanc dessert was a nice touch. The debut of Japanese pepper this year in Italian cuisine was impressive. Menu items included: - Turban shell risotto - Short pasta with spear squid - Charcoal-grilled wild boar with Japanese pepper - Sea urchin tagliolini - Tajima Gen charcoal-grilled beef #Shirogane #TATSUMI #Italian #champagne #winelover #winepairing #TokyoGourmet #MinatoGourmet #TokyoFineDining #JapaneseFineDining #pasta #foodporn #foodlover #specialty #Japanesepepper #MontBlanc

Ibaraki Okuji Kuni Chicken Breast Meat Consomme Truffle Risotto Italian Green Peas Crab Short Pasta Orecchiette Charcoal-grilled Spear Squid (grilled in the previous kitchen) Pasta was chewy and flavorful Coarse-ground Wild Boar wrapped in lard and charcoal-grilled with Sansho pepper on top was delicious. Tagliolini (flat pasta) with plenty of sea urchin Charcoal-grilled Spanish mackerel with Ao-nori sauce Special Raviolone with white asparagus and black truffle garnish Rich and creamy egg yolk, ricotta cheese, and Comte cheese Parmigiano-Reggiano are my favorites Tajima Tuna Sirloin charcoal-grilled melts in the mouth Capellini cold pasta with white shrimp and shiso flowers Bitterness and sweetness in perfect harmony Dessert of Ichigo and yogurt ice cream or Mont Blanc Mont Blanc made in front of us, had some of my girlfriend's share as well Final tea with herbal tea snack Cannolo Lemon cream and pistachio The budget was over 70,000 yen for two people.

Chef Tatsumi Watanabe showcases his skills at the stylish counter kitchen TATSUMI in Shirokan. He is often associated with Kagurou Plus, but he honed his craft at the Salone Group and is a promising young chef who looks up to Chef Tsuji of CONVIVIO (also from Salone). His cuisine is original, delicate, and meticulously crafted, creating beautiful and delicious dishes that I love. The start with the consomme soup of chicken and the charcoal-grilled coarse ground wild boar were particularly memorable. The handmade pasta, such as the sea urchin tagliatelle, was also delicious. The veal cutlet was perfectly cooked as well. The menu for the day included various dishes like snap pea and squid risotto, cold new onion flan with Hokkaido hairy crab, and charcoal-grilled bonito with clams and milk soup. The special ravioli with ricotta cheese, egg yolk, and truffle was a standout dish. The meal ended with an antique dish from 1960 holding Tokushima strawberries and Italian sweets like cannoli and lemon cream. It was a delightful dining experience.

I have been curious about this place for a while and finally visited. Chef Watanabe used to work at k+ in Nishi-Azabu, and I used to like k+ so I was looking forward to it. The interior of the restaurant is quite chic with a 6-seat counter, but there are also 2 additional seats on the side. The chef mentioned that he has changed his style quite a bit from the clear flavors of k+, with a more varied course composition. I like this change. I love pasta, so I was happy to see 4 different types including ravioli and capellini. The specialty ravioli with rich egg yolk was delicious. The capellini with white shrimp had a refreshing taste that I enjoyed. Apart from pasta, the appetizer-like wild boar meat had a strong and delicious flavor. The pigeon was also easy to eat, and I liked the side of long yam. For dessert, there was a choice between Mont Blanc and strawberry with yogurt ice cream. The combination of strawberry and yogurt ice cream was perfect. The course menu costs 24,000 yen per person, and with a few drinks, the total price comes to just over 30,000 yen. Among Italian restaurants, it feels quite expensive, but the satisfaction level in terms of taste is high. If you like stylish restaurants, I recommend this place. It is better suited for dates rather than hanging out with friends. Personally, I tend to go to Appia and Romantico for Italian cuisine, but the fact that you can keep the cost down with à la carte options is actually a deciding factor for me to come back. The same goes for k+ where you can go à la carte and keep the budget lower, which increases satisfaction and I would rate it 4.3 out of 5. It could be a good option as a trump card for when gourmet girls who are tired of going to Appia want to go to an Italian restaurant.

I couldn't drink alcohol, so I had tea instead. The tea came in a wine-like bottle and had a delightful aroma. The food was all delicious: 1. The consommé was rich with plenty of black truffles, and the flavor of the consommé stood out. 2. A risotto made with Kanazawa rice and large clams, with a refreshing scent of wood sorrel that complemented the clam umami. 3. A cold chawanmushi-like dish with tomato jelly, scallop sweetness, and shiso flower aroma, all mixed together to create a delicious creamy dish. 4. Short pasta with grilled spear squid on top and a vegetable ragout to mix in, providing a delightful texture. 5. Grilled wild boar wrapped in lard, with two sauces and Italian vegetables on the side. 6. Tagliolini pasta with butter sauce, topped with young ayu fish and karasumi. 7. Grilled bonito with crispy skin and juicy white meat, served with a delicious aosa sauce. 8. Special ravioli with white asparagus and black truffles, a rich and delightful dish. 9. Tajimaguro sirloin steak grilled over charcoal, with a unique melting fat texture. 10. Cold capellini pasta with sweet shrimp and butterbur sprouts, a surprisingly delicious combination. 11. Dessert options of strawberry yogurt ice cream or Mont Blanc, both delicious. 12. Herb tea and lemon cream cannoli for tea and dessert. Overall, the food was delicious, and the interaction with the chef and staff was enjoyable. I had a great time and would love to visit again!

First, I felt relieved by the gentle lighting. The meal starts with a consommé of capon. There were four types of pasta with elegant black truffles sprinkled on top, but they were surprisingly light, making it hard to believe that I had eaten four types. The wild boar meatballs were packed with flavor and had an excellent texture. The color combination of the sauce, full of wild flavors, was stunning. Just like polished rice in Japan, here you can taste dishes born from refined Italian cuisine. If you prefer a rustic flavor like brown rice, you may find it a bit lacking.