Located on a narrow street off the side of Omotesando next to Porsche, is a single house Italian restaurant called "Misola". The first floor serves as a waiting bar or wine shop, with the reception area shared on the first floor, while the dining area is on the second floor. The ambiance is like a luxurious villa, with elegant tablecloths draped over the tables. The restaurant has a limited number of seats, with around 10 seats on the second floor and a private room with 6 seats on the third floor. Chef Kazunori Ishihama, a native of Tochigi Prefecture, honed his skills in Italy after serving as the sous chef at "Ristorante LavitaeBella" in Nasu Highlands. Upon returning to Japan, he worked in famous restaurants such as "Stessoemagarichic" in Hatchobori before becoming the chef at our restaurant. I made a reservation for a wine pairing plan this time, all with Italian wines to expand the range of flavors freely. The staff generously topped up the wine occasionally, making it a generous restaurant. The amuse-bouche was "Baccalà Mantecato", a stylish way to enjoy salted cod paste, complemented by the saltiness of caviar, signaling the start of a delightful meal. The "Octopus Salad" featured octopus served on Inca Awakening chips, providing a nice crunch. The "Mussel Croquette" was a flavorful dish where mussel meat and essence were turned into a paste, coated in polenta to form croquettes. The concentrated flavor of the sea was evident, creating a warm and inviting atmosphere. The "Pannacotta Insalata" offered a refreshing taste, perfect for a summer evening meal. With the amuse-bouche setting the tone for a successful dining experience, we were delighted. Two types of bread were served, along with prosciutto, which was a delightful touch. The "Scallop Impadellata" featured gently cooked scallops with thinly sliced kombu, tied together with a savory meringue. The "Sweetfish and Abalone Piastrella" was a bold creation, with generous sweetfish and abalone filling, offering a unique umami flavor. The "Veal Cutlet and Roast" allowed us to enjoy veal in both roasted and cutlet forms, each showcasing its own charm. The truffle aroma was used skillfully, and the accompanying eggplant was delicious. Switching the order, we had the pasta dish "Salsiccia and Yamato Rouge Cavatelli". The homemade hand-cut pasta had a chewy texture and a strong flavor of corn, adding to its appeal. For the finale, the cold pasta dish "Uni and Hanasakihime Pasta Fredda" was a refreshing end to the meal, with an elegant tomato sauce and rich uni sweetness. The dessert "Star Anise-flavored Gelatina" with vibrant mango and passion fruit was a delightful treat. The dessert "Mantova Melon Zuppa and Ricotta Cheese Mousse" featured a melon's sweetness and a refreshing finish. We concluded with tea and sweets. The total cost for the meal, including the wine pairing, tax, and service charge, was 26,620 yen per person. The restaurant offers a high-quality dining experience with a fair price, from the ambiance to the service and the quality and quantity of food. The restaurant is often categorized as "Innovative", but it maintains the authenticity of Italian cuisine while incorporating innovative elements, making it a truly delicious dining experience. Visit Misola for a taste of genuine Italian cuisine with a modern twist.

Today's visit was to misola. Located in Minami Aoyama, Minato-ku, Tokyo, just a 5-minute walk from Omotesando Station, misola is an Italian restaurant. It is a rare standalone Italian restaurant in Omotesando, offering a casual a la carte lunch on the 1st floor and a refined course dining experience on the 2nd floor. The sophisticated yet casual atmosphere of misola allows you to enjoy seasonal dishes. This time, I decided to try their lunch course. Bacala Chips Caviar Venetian-style dish beautifully presented with tuna, paprika, bamboo charcoal, and red shiso. The innovative and beautiful presentation, combined with the strong flavor of the tuna, was incredibly delicious. Mussel Polenta bread Prosciutto Three-Layered Scallop Turnip Anchovy The large scallop was incredibly delicious, offering an exquisite taste. Ezoshika deer loin Truffle Eggplant The deer loin had a moderate flavor that paired well with the truffle. Tagliolini Tomato Caper Saury Italian Parsley The tagliolini had a rich egg yolk flavor, complemented by the goodness of tomato and saury. Tiramisu Grape gelato Potato chips Niigata figs The course ended with these desserts. Each dish was elegantly presented and delicious, offering a wonderful dining experience at a high level. Thank you for the meal.

I love the classic Italian menu of scallops and meringue sauté. I want to eat it every day. It was my first time having gizzard shad as an amuse-bouche, and I was completely satisfied with the main course, pasta, bread, soup, and dessert. Thank you again. ♡

The door of the shop that welcomed us was sky blue. The interior of the shop was also beautifully decorated in the same sky blue color. The name of this shop, "misola," was inspired by the love poems in the Manyoshu, specifically the phrase "mi-sora" (beautiful sky). Located in a back alley in Omotesando, the shop consists of a wine shop on the first floor with a vast collection of Italian wines, while the second floor houses three tables for dining. Additionally, there is a six-person private room on the third floor. The shop has been open for just over two years now and is known for its chic and elegant ambiance in the heart of the city. When we visited for lunch on a weekday, we were surprised to find that we had the entire place to ourselves. It seemed that the scorching heat had kept people away from dining out. We enjoyed the misola lunch course, consisting of seven dishes priced at 7700 yen. The menu was divided into two parts, but since the small appetizers were served together on one plate, we considered them as one. The dishes included a variety of mouthwatering treats such as salted cod cream chips topped with Latvian caviar, octopus with paprika potato chips and mayonnaise, edamame and white shrimp with sansho pepper, freshly sliced prosciutto on toasted Niigata wheat ciabatta, seared scallops with turnip vinegar pickle and meringue, lamb with arugula, homemade tagliolini with tomato and sea urchin sauce, mango and passion fruit fruit wine jelly, and Italian melon soup with white rum gelato, ricotta cheese, and oxalis herb. Each dish was beautifully presented and exquisitely prepared, showcasing the high level of Italian cuisine in this prime Tokyo location. The staff, who were knowledgeable and experienced in both food and wine, provided excellent service with a friendly demeanor. Thanks to them, we had a satisfying lunch experience.

I visited "misola," a stylish restaurant located in the fashionable neighborhood of Minami Aoyama. It is just a 3-minute walk from Omotesando Station A4 exit, which is served by the Tokyo Metro Ginza Line, Chiyoda Line, and Hanzomon Line. The restaurant is located in a standalone house tucked away in between buildings off Aoyama Street, giving it a special appearance. The first floor resembles a wine shop, while the second and third floors house the restaurant. There are also counter seats on a balcony-like area. The open space features tall symbolic trees and spacious table seating arrangements. Chef Kazunori Ishihama, originally from Tochigi Prefecture, gained experience at a restaurant in Nasu Kogen before honing his skills in Italy and at renowned establishments in Tokyo. At misola, both lunch and dinner are offered as set courses. Here is the set course menu I enjoyed today: - Polenta and Caviar - Octopus cooked at 45° with smoked paprika, new potato chips, coriander flowers, and oil - Peas - Live sea urchin and green peas - Scallops and turnip impadella, a specialty dish - Roast beef from cows raised on herbal feed, served with Sichuan pepper sauce, micro rocket lettuce tossed in green mustard, young corn, and black garlic bagna cauda - Homemade tagliolini with high-sugar content tomatoes from Masjima Farm in Kochi and sausage - Tiramisu - Lemon Passion Fruit The beautifully presented dishes, served in stylish tableware, showcase the chef's dedication. This restaurant is a great choice for wine enthusiasts as it offers a selection of Italian wines. I look forward to revisiting in the future. Thank you for the wonderful meal.

I am amazed by the cost performance of the lunch. At this price, with this quality, the satisfaction level is quite high. Not only the food, but also the service is pleasant. The atmosphere is nice too. It would be perfect for young people to use for a date. Since it is a wine shop, the wine selection is also excellent.

I was able to visit after a long time. I had been wanting to revisit for a while, but didn't have the chance. The service woman who was here before was not present, so I asked and found out she had retired. Currently, a lovely man is in charge of the service. He is very friendly and thoughtful. The lunch course seems to have gone up in price, now only offering one course for 7700 yen. The specialty dish of scallops and turnips was quite to my liking. The scallops were thick and delicious. The Yamagata pork was also tender and tasty. The mussel dish was not what I expected, so it was a pleasant surprise. They incorporated spring ingredients beautifully into the meal. The portion size felt light. The dessert was on the refreshing side with two items, but just as I was discussing with my daughter about having something sweet later, a sweet treat came out with the last small snack! And as always, I enjoyed the delicious wine pairing (6600 yen). This time, there was even Japanese sake included.

I had heard about this restaurant somewhere and was curious. The dishes prepared by the chef, who has clearly undergone proper training, were all beautifully presented and delicious. They paired perfectly with the wine. The small restaurant was quiet and cozy, creating a pleasant atmosphere. It was rare for an Italian restaurant, but I was impressed by the chef's attentive farewell. Thank you for the wonderful meal!

This is a revisit to Misola. All the dishes are creative Italian cuisine that catches the eye. While I tend to avoid creative dishes, all the menu items were delicious. However, they were not quite outstandingly delicious. I hope they can take it up a notch to become even more delicious.

I have repeated visits to this restaurant, and each time I enjoy ordering a la carte. The dishes are visually appealing and the wine selection is extensive. The staff is helpful in recommending wines that suit my taste. They also provide detailed explanations about the dishes. Thank you for the delicious food.

Innovation Italian, which reopened in April 2021, is a cozy restaurant with a wine shop on the first floor and dining areas on the upper floors. The atmosphere is clean and the high ceilings add to the overall appeal. The meal starts with cute appetizers, such as "Baccala Mantecato," a dish the chef learned in Venice, featuring mashed cod on black dough topped with caviar. The combination of cod and caviar flavors is delightful. Next, there are artichoke chips topped with squid, offering a contrast of textures between crispy chips and tender squid. A tart with mackerel follows, presented beautifully on a spherical dish. The mackerel flavor shines through, and it is a tasty dish. The croquette made with mussels is served in a corn husk, providing a satisfying crunch. Scallops with daikon are simple yet enjoyable, although the scallops could be cooked more delicately. The main dish is charcoal-grilled venison, cooked rare to highlight the meat's flavor. However, the venison itself is quite mild, and some may find it lacking in intensity. The handmade pasta with tomato sauce and crab is a delicious classic, with a hint of spiciness that keeps the flavors vibrant. For dessert, there is a beetroot panna cotta with pink grapefruit, offering a balance of sweetness and bitterness. The chestnut dessert was not to my liking, so I gave it all to my companion. The meal concludes with a rich chocolate cake, a perfect ending. The bill came to around 13,000 yen per person, which is reasonable for Omotesando. The service was attentive but not intrusive, with a friendly waiter explaining each dish. The presentation of the dishes was delightful, making each new dish a joy to anticipate. The portion sizes are smaller, so those with a hearty appetite may find it lacking. However, it is perfect for a girls' night out, as the presentation is sure to impress and make for great photos.

I visited for lunch! It's about a 4-minute walk from Omotesando Station, located on a side street off Aoyama Street. The interior of the restaurant has a stylish and calming atmosphere with earth tones. I had the 6600 yen course. Here's what I had: - Corn: Cream and corn tart with corn kernels on top, garnished with corn silk. - Tuna: Tuna tartare with oil-marinated paprika on top. - Bamboo charcoal: Fried dough with fermented bamboo charcoal, filled with anchovy and mozzarella cheese. - Scallop: Sautéed scallop with thinly sliced turnip, lemon meringue, anchovy, and caper sauce. - Deer: Roasted deer loin with eggplant and cheese, eggplant skin sauce. - Squid: Square-shaped Tonarelli pasta with various mushrooms, new squid, and smoked ricotta cheese. - Lemoncello ice cream: Mascarpone cream, salt meringue. Coffee is extra. I ordered herbal tea and it came with a small dessert. The dishes were beautifully presented and the food was delicate and classically based. The service was good and the atmosphere was comfortable.

I completely forgot about last summer's post. I had been curious about this restaurant for a while. It is located in a house off a side street from Aoyama-dori in Omotesando. There is a bar counter on the 1st floor, and you are quickly guided to the 2nd floor. The modern and compact interior is nice. Appetizers like onion, tuna and paprika, and bamboo charcoal mozzarella were served one after another. The combination of ingredients is enjoyable, and the delicate seasoning is pleasing. The scallop and turnip dish is beautifully presented, with the sweetness of the scallop standing out. The mountain-raised beef and eggplant dish is well done, with the eggplant's sticky texture adding to the dish. What's interesting is that pasta is served last here. The tomato cream pasta with horse mackerel is rich and flavorful. The dessert of fresh peach and gelato is also delicious. Overall, I enjoyed the delicate dishes here.

The place that used to be "Ristorante Misola" has undergone two renovations and reopened as an Innovative Italian restaurant. The chef, Mr. Kazunori Ishihama, previously worked as the sous chef at "Ristorante LavitaeBella" in Izu Kogen for 9 years before moving to Italy and then working at "Stessoemagarichic" in Hatchobori. I had visited Stessoemagarichic before and enjoyed Chef Ishihama's delicious dishes, so I was looking forward to this visit. We opted for the ¥15,400 dinner course. The dishes we tried included corn salad with various corn preparations, fig and prosciutto crostini, tuna and paprika torta salata, mozzarella and bamboo charcoal fritters, scallop impanata, grilled horse mackerel and white squid with mussel and basil sauce, grilled Honshu deer with porcini mushrooms and roasted eggplant, Miyazaki pork and beet ravioli, bacalao and cherry tomato arrabbiata, homemade bread, peach and Moscato wine jelly, Nasu Highland blueberry and Milt liqueur gelato, and a Citron manto dessert. The dishes were well-prepared and overall enjoyable. The service staff were friendly and attentive, making the experience even better. They even surprised us with a birthday celebration. I would definitely like to visit again in the future.

People seem to be attracted to the coexistence of contradictory elements, as long as they harmonize well together. This Italian restaurant in a back alley near Omotesando gave me that feeling. The chef, Kazunori Ishihama, hails from Tochigi and trained near Venice. His elegant and visually stunning dishes also deliver rich flavors with great technique. The sommelier, Masaru Saito, provides attentive and polished service. The dinner course is priced at 15,000 yen. Here is a summary of the dishes served on the day of the visit: 1. Corn and Corn Salad 2. Fig and Prosciutto Crostini 3. Tuna, Bell Pepper, Caviar 4. Mozzarella Charcoal Fritter 5. Scallop and Turnip 6. Horse Mackerel, White Squid, Mussels 7. Venison, Eggplant, Porcini 8. Yamagata Pork, Beetroot, Truffle Ravioli 9. Salted Cod, Midi Tomatoes 10. Peach and Moscato Wine Jelly 11. Blueberry and Myrtle Gelato 12. Herbal Tea and Homemade Bread The restaurant has a second-floor seating area with a pleasant open atmosphere. Artworks by an artist named Omori decorate the walls and tables, adding to the unique charm of the place. The bar on the first floor allows for post-dinner drinks or standalone bar visits. Overall, it was a highly satisfying Italian dining experience, and I look forward to visiting again.

Menu Semplice (9th course) - Every dish was delicious! The first dish with bacalao and caviar paired perfectly with wine. The shrimp dish was rich in shrimp flavor, both in the top and bottom layers of cream. The scallops and main meat dish were perfectly cooked with a rare meat option for meat lovers. The pasta, though not visually apparent, had a clam flavor reminiscent of spaghetti alle vongole. The dessert was a creamy panna cotta. The assortment of baked goods that came with the coffee at the end was impressive. The ingredients were combined creatively, not too outlandish but still exciting. The interior of the restaurant was lovely, with cool sculptures on the walls. It was nice to try some unique wines as well. Being featured in the Gault Millau 2022 guide, it seems like this place will become even more popular in the future!

I couldn't wait to revisit this restaurant. This time, I made a reservation for the lunch course at 5000 yen with wine pairing at 4000 yen. The menu included: Amuse-bouche with 2 types of appetizers, seared scallop with turnip pasta, clams, and firefly squid, main course of chicken wrapped in black abalone mushroom with truffle, and dessert of rum ice cream and pistachio panna cotta. The presentation of the dishes was beautiful, with vibrant colors and creative combinations. The flavors were amazing, with unique ingredients and thoughtful pairings. The staff was also very friendly and the wine pairing was excellent. Overall, it was a fantastic dining experience and I am looking forward to trying their higher course next time.

Chef Ishihama, who previously worked at the renowned Stesso Emargheric restaurant and helped elevate it to a top-tier establishment, is now at this restaurant. The interior features beautiful walls in a Misorla color, with simple and tasteful tables and chairs creating a minimalist aesthetic. The innovative Italian cuisine served here is not only visually appealing but also of top quality. Each dish is like a piece of art, with the pasta dishes in particular showcasing exceptional flavors. Dishes like pasta made with Calabrian 'Nduja and appetizers with dried cod are a true delight to the senses. The chef's skill, honed at Stesso, shines through in every bite. The friendly staff adds to the welcoming atmosphere, with a female sommelier providing excellent service and explanations in a down-to-earth manner. Overall, this restaurant offers a fantastic dining experience that will leave you impressed and satisfied.

After leaving the beauty salon, I met up with a friend for lunch at a cozy house located a little off the beaten path. The restaurant had a wine bar-like atmosphere on the first floor, and we were led to the second floor this time. It seemed like there was also a third floor. The exterior and interior of the restaurant were very charming, with bird motifs scattered throughout. The lunch menu offered two courses, priced at 5000 yen and 9000 yen. Both courses included amuse-bouche, appetizer, pasta, main course, and dessert, with the main difference being the number of dishes - 6 dishes for the 5000 yen course and 9 dishes for the 9000 yen course, with slight variations in ingredients. We opted for the 5000 yen course with a 4000 yen wine pairing. However, we were surprised to find out later that an additional 500 yen was charged for coffee, which we were not informed about. The amuse-bouche included Bacara Polenta with caviar, Prosciutto with black fig and potato chips, and Shishamo fritters with seaweed. The appetizer featured grilled saury on eggplant salad, and the pasta was made with special organic tomatoes called Hanasakihime and shirako. The main course was deer with truffles, accompanied by a delicious croquette made from deer meat. The dessert was a unique Mont Blanc with chestnut and ginger, topped with rum raisin gelato. The meal ended with a selection of petit fours and coffee, along with two types of freshly baked bread. Each dish was meticulously prepared and presented beautifully, making us wonder if it was really worth the price. The wine pairings were also exceptional and matched my preferences perfectly. The restaurant's description of "surprising dishes and luxurious wines" was spot on, and I look forward to visiting again after my next beauty salon appointment, perhaps trying the 9000 yen course next time.

I had a lunch course with wine pairing. It included 4 amuse-bouche, pasta, main dish, and dessert. The amuse-bouche with mackerel was delicious. The pasta had a tomato sauce with tuna. The main dish was venison, paired with a delicious Italian wine. The first glass was a rosé Franciacorta, which I had never tried before and found it to be delicious. I would love to visit again, perhaps during a different season.