I love focaccia, so I really wanted to try Focaccia Diretto. I estimated the cost to be around 5000 yen since I don't drink alcohol. I visited without a reservation and was worried I wouldn't be able to get in, but they welcomed me warmly. Most of the menu items are for two people, but many can be ordered for one person, so I ordered randomly. The bread and sticks served as appetizers were delicious and easy to eat, with a nice salty flavor that would go well with drinks. The terrine appetizer had a rich flavor without any unpleasant smell, surprising me with how tasty it was. The Focaccia Diretto was also delicious. However, the flavor was a bit monotonous, so sharing with someone and trying other dishes might be more enjoyable. The Catalana with tonka bean flavor was similar to vanilla oil but had a slightly different taste, which was nice. The bill came to 3700 yen in cash, with a 5% surcharge for card payments. I appreciated the straightforward business approach. The price for this taste was quite a deal. I would love to visit this restaurant again to try other dishes. The owner was friendly and interesting.

Piedmont white truffle festival at Focaccia di Recco. 500 slices of this is just normal for the chef, I'm sorry... I can't tell the difference from Alba white truffle... A once-a-year luxury. Aged beef Ushu Ichibo, also carefully cooked for a long time, I want you to see the enlarged cross section. Stamp pasta Genovese, a traditional dish from Liguria, was as impressive as the white truffle!

I visited "Focaccia di Recco 500" for the first time in a year (*´ω`*)♡ Grateful to my partner for another year♬ As I entered through the familiar entrance with no sign, the warm-toned interior of the restaurant felt nostalgic♬ Tonight, I am once again filled with happiness enjoying the feast of flavors created by Chef Iwai♪♡～(*´ω`*)(*´ω`*)〜♡ ■ King's Cratello with Strawberries Thinly sliced prosciutto topped with quartered strawberries, a dish that has become a signature item. The sweetness of the meat and the acidity of the strawberries create a perfect harmony! (o^^o) ■ Toyama Yellowtail with Turnip, Caviar, and Yuzu Sauce The tender Toyama yellowtail with turnip and yuzu white sauce, topped with caviar, creates a delightful combination. The touch of blue curaçao adds a sophisticated touch (*´꒳`*) ■ Smoked Scallop, Sea Urchin, and Italian Parsley The smoky aroma of scallops combined with the creamy texture of sea urchin, complemented by Italian parsley and tomato, creates a refreshing and creamy dish♫ ■ Foie Gras and Panettone Pie with Amazon Cocoa The bitterness of Amazon cocoa, the rustic flavor of Panettone, and the soft texture of foie gras make this dish a delightful surprise♫ ■ Germinated Brown Rice Risotto with Basil and Pistachio The sweetness of germinated brown rice, the refreshing aroma of basil, and the harmony of cheese and pistachio create a surprisingly delicious combination♫ ■ Inca Awakening Gnocchi with Black Truffle and Calpis Butter The yellow of Inca Awakening, the green of basil sauce, the aroma of black truffle, and the rich flavor of lactic acid-based Calpis butter make this dish exquisite♫ ■ Aged Shinshu Beef Grill with Onion and Blueberry As you break the onion and dip it in rock salt, the umami of the aged meat spreads in your mouth! The wild acidity of blueberries adds a perfect accent♬ ■ Adult Cocoa Mousse with Mango Sauce The final dish is a cocoa-flavored mousse with a tangy mango sauce. Not too sweet, not too sour, just the perfect taste! It's hard to find such desserts overseas (^_−)−☆ It was a night of delightful food and drinks accompanied by Chef Iwai's usual talk and atmosphere (*´ω`*)〜♡ The clientele that night ranged from 4-year-olds to people in their 60s, creating a sophisticated yet welcoming atmosphere for women and families (*´꒳`*)♫ The unexpected location in Narimasu adds to the charm, so first-time visitors are advised to call the restaurant near the area to avoid getting lost♫ ※ How to get to the restaurant: ① From Narimasu Station on the Tojo Line: Walk straight through the shopping street (downhill) at the south exit, continue straight to reach Kawagoe Highway. Continue straight past the corner of Seven-Eleven Itabashi Narimasu 1-chome store. ② From Narimasu Station on the Yurakucho Line: Exit from the 1st exit and turn left. Turn left at the corner of Seven-Eleven Itabashi Narimasu 1-chome store. ③ Walk while keeping Maibasuketto on your right, turn right at the first crossroad. ④ It is located on the first floor next to the building where izakayas "Tonhachi" and "Ie" are located (Brandol Asahi). ※ Official website: https://focaccia-di-recco500.com https://www.facebook.com/FocacciadiRecco500/ https://www.instagram.com/focacciaaaaa/ #FocacciaDiRecco500 #ChefIwai #Tokyo #Tokyo #Itabashi #Narimasu #Liguria #FocacciaDiRecco #Nerima #AsahimachiNerima #Italian #HiddenGem #HiddenGemItalian

The owner has been in Italy for a long time and specializes in focaccia di Recco. The specialty of the town of Recco in the Liguria region, about 30 minutes by train from Genoa, is "Focaccia Di Recco," which means Recco's focaccia. When you think of focaccia, you might imagine bread, but it is actually a thin, crispy dough baked in the oven until fragrant. It is topped with fresh cheese called "Stracchino cheese" and baked. It has a milky and slightly acidic flavor, and when heated, it becomes gooey. During the state of emergency, we tried to find a famous restaurant nearby and stumbled upon this place. We visited with our family at night, and the only option available was the 5000 yen omakase course on weekends. After being seated, we were provided with hand towels and hand sanitizers. The drink options included wine, Japanese sake, Italian beer, and various Italian juices. The appetizer was aged ham with strawberries, which was surprisingly generous and delicious when combined. Next was a salad with shrimp and kombu dashi foam, accompanied by sweet fruit tomatoes. The kombu dashi foam resembled mozzarella cheese but had a creamy and slightly acidic taste. Following that was Torta Verde, a dish made with thinly rolled wheat dough filled with finely chopped vegetables and eggs. It was served with kombu dashi foam and sliced white asparagus on top, offering a light flavor. The pasta dish featured squid ink pasta with squid and bottarga. The thick Karahiguruma noodles from Rokurinsha were used, but they lacked the chewiness of the typical Bucatini noodles. The squid ink flavor was strong, which was a bit polarizing among the family members. Focaccia and charcoal grissini were served next. The focaccia was fluffy and delicious, especially when dipped in the remaining bottarga-like sauce. The main dish, Focaccia Di Recco, was then presented, which was about 30 cm in diameter. It was cut and served to the family, but the saltiness of the Stracchino cheese did not suit everyone's taste. The crispy dough with melted cheese was enjoyable for some, but preferences varied. Following that was a roast of Hitachi beef and bamboo shoots. The sweet sauce and bamboo shoots were well-received, but the lean meat was tough, which was not appreciated by some. The salt with bamboo charcoal was extremely spicy. For dessert, a sweet sake cake with cherry blossom powder was served. It was topped with rose jam on a doughy base, with a pon snack topping. Without the cherry blossom powder, the strong taste of koji was prominent. The meal was concluded with an espresso. It is recommended to pay in cash to avoid higher charges when using a card.

I was taken to a lovely restaurant by my partner, a place that I always cherish. It's a hidden gem that I want to keep to myself, but I also want to share it... It's located in a back alley in Narimasu, not in the city center, which adds to its charm. - Messina Beer: This is a representative beer from Sicily, and it has a slight sweetness to it, maybe because it contains corn. It's delicious. - Prosciutto and Melon: The taste is always amazing. The prosciutto is thinly sliced using a special machine from Italy, making it light and fluffy. - Saffron cheese on bread with porcini mushrooms: A simple dish made with saffron cheese on top of bread, topped with porcini mushrooms. It's cooked with garlic to bring out the natural flavors of the ingredients. - Bear terrine: The pistachios add texture, and the combination of bitter skin and sweet lemon jam complements the rugged taste of the bear meat perfectly. - Fried conger eel: A paste made from grilled eggplant is used as a base for the fried conger eel, topped with luxurious karasumi and scented with yuzu peel. - Focaccia di Recco: This is a must-try. They always make sure to take a photo when it arrives. The aroma of Stracchino cheese is irresistible. It's a delightful experience. - Cheese and egg pasta with white truffle: The most seasonal white truffle was generously added on top. The rich aroma and delicate texture of the egg pasta combined with the truffle created the ultimate happiness. - The main dish was grilled venison from Yamaguchi Prefecture. It was undeniably delicious, with juicy, thick cuts of meat overflowing with the flavor of venison. - Acai semifreddo: The crispy texture mixed with the acidity of acai is refreshing.

I used ISEPAN for the first time in a year since last year. Located in a quiet residential area on the south side of Kawagoe Kaido in Narimasu, when you open the door of a signless shop, you will find a glamorous separate space! (*´ω`*) Regardless of my favoritism, this is the number one Italian restaurant in this area, and the interior is bright and stylish. I have known this place since it operated under the name "La Fenice" at the north exit of Narimasu Station before moving to its current location, so I have a lot of attachment to this place that I can't casually call it a legend... Owner chef Iwai is as cheerful and friendly as ever, and the banter with the staff Kaneko, who joined in October last year, creates a naturally bright and warm human atmosphere that is lovely (*´ω`*) I have used various Italian restaurants, but the character of this place stands out in a refreshing way. The conversations with the staff are enjoyable, and the food is delicious! It exudes the vitality that makes you think, "This is how Italian should be!" The taste, atmosphere, and later the price all come together... It embodies such a concept. This time, I chose the special course [7 dishes, 6,500 yen + tax/person]. ■1. Croccante of prosciutto with walnut and cheese terrine The terrine is free of any odor, with the nutty aroma of walnuts accentuating its soft yet robust flavor. Thinly sliced prosciutto using a manual slicer (made in Italy) in the kitchen, served with strawberries, allows you to enjoy a refreshing texture (o^^o) (*´ω`*) Olive powder was sprinkled on top. ■2. Foie gras cooked at low temperature with Amazon cacao, passion fruit espuma The foie gras has no odor. The combination of the bittersweetness of Amazon cacao and the acidity of passion fruit creates a wonderful flavor fusion in your mouth (^^) The espuma foam does not last long, so I enjoyed it immediately. ■3. Italian white asparagus sautéed with squid ink and green pea sauce Based on the taste of a restaurant in Italy where Iwai trained in the past. The white asparagus has no bitterness and is mild. The strong aroma of Italian white asparagus, which has less moisture compared to Japanese ones, combined with the slight bitterness of squid ink slices, creates a delightful accent (o^^o) ■4. Tartare of sweet shrimp with Toyama firefly squid, kumquat, and rapeseed The colorful dish is vibrant. The sweetness of both boiled and raw firefly squid spreads in your mouth, and the combination with citrus flavors is refreshing! (*´ω`*) The raw firefly squid was a first for me, but it has only recently become available due to logistics issues. The fishy aroma brought out by the rich taste lingers in your nose. ■5. Focaccia di Recco Here comes the signature dish that is also the namesake of the restaurant! (^^) A traditional dish from the village of Recco in the Genoa province of Liguria, Italy, dating back to the late 12th century. I enjoyed it by hand, with rare Stracchino cheese sprinkled on top, baked at 340°C with a rough fire. You will be captivated by the rich aroma and refreshing acidity of the cheese. Since there are no other ingredients besides cheese, the taste of Stracchino cheese stands out even more! (*´ω`*)♡ ■6. Iwate beef steak with goat cheese and Malo blue sauce The richness of goat milk that follows the umami of beef was exquisite! (*´ω`*)☆ The subtle saltiness is an accent. ■7. Coffee & dessert The dessert served after coffee was Pistachio Zucotti, which is refreshing for winter (^^)♬ Zucotti, made with a dough that you can feel the mass, combined with pistachio, white cheese, and white chocolate, has a beautiful Tiffany blue color (o^^o) The crunchy texture of Zucotti and the taste of the cream go well together! (*´ω`*) It is said to be a recipe from a three-star restaurant where the owner worked during his time in Italy. Fluffy and perfect with espresso after a meal. ------------------------------------------- The drinks include Italian beer, wine, Japanese sake that goes well with Italian food, soft drinks, etc., and the variety of pairings will delight your taste buds (*´ω`*)

Along the Kawagoe Highway, there is a lively neighborhood called Narimasu. Tonight, I will rest my wings in Narimasu. There is a stylish door without a sign in the midst of a residential area where eateries line the alley. It's an Italian restaurant called "Focaccia di Recco 500 (Cinquecento)". Sitting at the counter, I look around the restaurant, which is surrounded by Art Deco-inspired interior and ornaments. The dishes are prepared by the master chef alone, while the service and drinks are handled by a woman. The master chef seems to enjoy chatting with regular customers between cooking. The menu follows the basic design of Antipasto, Primo, Main, and Dolce, but it's à la carte so you can order anything you like. The drinks and menu give off a traditional Italian vibe. The beer selection consists only of Italian brands. Not knowing much about them, I tried the Morretti and Messina, which were recommended as the standard choices. The Stuzzichino consists of Focaccia and Grissini. The "Terrine" costs ¥900 and pairs well with the Focaccia di Recco. It's a mild pate that tastes delicious. Next, the "Fresh Olives" for ¥600 is served in a lovely presentation and tastes great with olive oil. The highlight of the meal is the "Focaccia di Recco" for ¥3,200, a signature dish of the restaurant. It's a specialty dish from the town of Recco in Liguria, Italy. It takes 40 minutes to prepare and is cut in a way similar to Korean pancakes rather than pizza. The thin, crispy yet fluffy dough is topped with cheese and baked in a large oven. It's simple with no toppings, but the cheese has a unique flavor. It's slightly tangy and perfectly balanced between sweetness and acidity. The cheese seems to be a blend of different types. It's delicious but the simplicity can become a bit monotonous due to the lack of variety. Lastly, the "Red Wine Braised Beef Cheeks with Amazon Cocoa" for ¥2,600 is served after I finish the Focaccia di Recco. The dish is sprinkled with Amazon cocoa shavings at the counter. The rich wine sauce with cocoa creates a sophisticated, bitter flavor. The meat is tender and flavorful, with the bitterness and acidity of the cocoa enhancing the dish. It has a homely taste reminiscent of being hosted in a small Italian countryside town. It's a delicious braised dish. Since I'm not a dessert person, I skipped the Dolce and filled up on the Focaccia di Recco and the beef cheeks. Overall, it was a taste of Italy in Narimasu. Delicious meal. Thank you.

During the bread festival, I enjoyed eating Focaccia. It is a large cut type with Stracchino cheese on top. It is lighter and crispier compared to the Focaccia at Saizeriya, with a good contrast in texture. It is easy to bite into and has a chewy texture, yet it doesn't stick to your mouth. The cheese is also soft and adds to the overall experience. It pairs well with prosciutto.

We visited Focaccia Direcco 500 in Narimasu again with my partner. The cozy atmosphere and the bright feeling after opening the door are still as wonderful as ever. The waiter, Nabe-san, will be leaving the restaurant at the end of February to train in Italy, so this was a precious opportunity to enjoy his lively interactions with the cheerful owner. This time, we chose the standard course. - Prosciutto di Parma: Thinly sliced using a manual slicer and topped with olives, this rare dish has a unique taste due to not being sliced by a machine. - Grissini: Enjoy three flavors - cocoa, squid ink, and green chili - perfect for aperitifs. - Mushroom soup: Made with four types of mushrooms including truffles, this soup has a refreshing sweetness and aroma. - Cabbage puree and squid: Low-temperature cooked seasonal squid with root vegetable salad and watercress sauce. The combination of tender squid, root vegetables, and flavorful watercress sauce is a delight. - Frittata: Romanesco (a vegetable similar to broccoli) and cod milt wrapped in prosciutto. The Romanesco, a first-time experience, has a mild taste without bitterness. The cod milt frittata is rich in flavor, enhanced by the essence of prosciutto. - Focaccia Direcco: A specialty dish of the restaurant, filled with tangy Lombardy Stracchino cheese between thin dough layers. The cheese complements the sweetness of the dough perfectly. - Main course (Wild boar with cocoa): A dish made with two-year-old wild boar from Oita. The aroma of the charred wild boar fat is unique. Served with spicy mountain vegetables and shiitake mushrooms, sprinkled with smoked salt, the addition of Amazon cocoa enhances the depth of flavor. - Dessert platter: Strawberry cake with raspberry powder, Venetian biscuit Zarette, pineapple tea compote, chocolate mousse with cocoa husk, banana cake with matcha powder. We paired the dishes with Sicilian Mimosa for the appetizers, Tamura sake for the seafood dishes, and a glass of red wine (Montefalco, Umbria 2015) for the main course. The silky taste of the wine perfectly complemented the wild boar. The quality of the food is exceptional, and it's surprising that the restaurant has only a few reviews. The restaurant will switch to a la carte menu only from next month, and we are looking forward to trying it. It's a shame that the restaurant is not located closer to the city center, but it adds to its charm. Reservations might become difficult in the future as it gains popularity, so now is a good time to visit. Enjoy delicious food and drinks while having a lively conversation with the owner - it's the best!

I used this place for a girls' night out. The restaurant had both counter seats and table seats. There was no sign at the entrance, so at first, I was a bit worried if this was the right place with only snack signs and dim streetlights around. But once we entered, we were amazed to find a bright Italian restaurant! On this day, we ordered the Wagyu beef course with Italian wine and delicious drinks. Hand-sliced prosciutto and various dishes kept coming, and the excitement was at its peak! The focaccia di Recco was like pizza dough with fluffy cheese inside, so addictive. The manager and the staff working there seemed to also work in Marunouchi and enjoyed making cheeky jokes. We laughed so much that my jaw hurt! The manager, a young man who trained in Italy, had a charming bald head. I definitely want to go back again!

A hidden gem Italian restaurant located a few minutes' walk from Narimasu Station South Exit. This restaurant has incredibly high standards, especially for the northwest area outside the Yamanote Line, making it an over-spec'd hidden gem. I happened to come across the old restaurant "La Fenice" a few years ago while exploring near Narimasu Station North Exit, and have visited a few times since then. However, I had been waiting for the right timing to visit the new location at the South Exit for about six months. Finally, I was able to fulfill my wish and pay a visit! It's quite strange that this restaurant, both the old and new locations, has almost zero reviews on Tabelog. The cheerful owner-chef, who has worked at three-star restaurants in Tokyo and trained in Italy, along with the friendly staff, make the dining experience enjoyable. The delicious dishes and a variety of quality drinks make time fly by during conversations with these two. The menu at this restaurant does not offer à la carte options. For dinner, there are two course options: Standard (starting from 4,000 yen) and Wagyu (starting from 5,800 yen), as well as an upgraded course available by reservation. This time, I chose the Standard course, which features the signature dish "Focaccia Di Recco." It seems that the ingredients vary depending on the season, but here is what I enjoyed this time: - Assorted prosciutto and pear: Thinly sliced prosciutto manually cut with a slicer, served with fragrant La France pear. - Today's cream soup: A mild soup with pistachio foam, bringing out the flavor of green beans. - Seasonal fish and vegetables: Today's fish was sardine, served with a sauce. - Fritto: Fried conger eel and yam, a unique Italian twist on Japanese ingredients. - Focaccia Di Recco: A crispy dish made with thinly stretched dough and Stracchino cheese. - Today's main dish: Red wine-braised wild boar, a addictive specialty of the restaurant since the old location. - Assorted desserts: Tiramisu, chocolate brownie with brandy and olives, baked meringue, and more. The interior of the restaurant, with a total of 16 seats including counter and table seats, is now more spacious compared to the old location. The interior design, featuring a chocolate color scheme, creates a brighter atmosphere. If this restaurant were located in central Tokyo, the price would easily exceed 10,000 yen per person. However, they demonstrate that quality does not always equate to price, which is truly wonderful. The restaurant serves dinner on weekdays and both lunch and dinner on weekends. Due to the limited seating, reservations are essential. Additionally, the restaurant accepts reservations for an Italian-style New Year's feast (22,000 yen, cash only). I would love to make a reservation for that someday. By the way, there are many old snack bars and other establishments in the neighborhood, but since this restaurant has no sign, first-time visitors may find it a bit tricky to locate. This hidden gem atmosphere adds to its charm. This is the first time I have given a review of over 4.5 stars on Tabelog, and it's truly a miracle to have such a gem in this area!

We used the special selected Wagyu course with friends. Freshly grated raw ham, focaccia direkko, and a plate of special selected Wagyu beef were served. And they even included a birthday surprise dessert, which was so touching ♡ The focaccia direkko is a special dish from the village of Lecco, which is also the name of the restaurant, and it seems to have a special meaning for the owner chef Iwai! It was delicious ♫ The owner chef Iwai's personality is also amazing ♡♡ This is a restaurant that is perfect for girls!

I haven't tried the specialty Focaccia Di Recco yet. They also serve a special drink, and the gin was delicious.

If you want to enjoy delicious food in Narimasu, this is the place to go. The dishes made by the humorous owner are all very delicious, and it was a fun time.

I visited the restaurant before it moved, and it has upgraded to its current location. I visited during the early days of the new year in 2019, and this time it was for my son's birthday. The Miyazaki beef was so delicious that my son, who loves meat, couldn't help but murmur about it. The chef pays attention to the ingredients, and the conversations with him are interesting. It is clear that the customers who gather here are all Italian food lovers who appreciate the dishes served here. The fact that the restaurant is smoke-free is also highly appreciated, as it does not disturb the enjoyment of the meal.

I visited before they moved and liked it, so I had high expectations when I visited again. However, it seems like they have changed their direction a bit and it's not quite what I was expecting. I might wait a bit and see how things go before visiting again.

Happy New Year (*´ω`*)♡ Thank you for your continued support this year. On New Year's Eve, I bought Italian osechi from "Focaccia di Lecce 500," a restaurant in Narimasu that specializes in Ligurian cuisine. I love this place, but due to the impact of the coronavirus, I haven't been able to visit often. This restaurant offers authentic Italian dishes, including a unique Focaccia di Lecce topped with rare Stracchino cheese from the region of Lecce, which is a one-of-a-kind experience in Japan. The owner, Mr. Iwai, trained at a three-star restaurant in Lecce and participated in ISEPAN at Isetan in 2019. He is charming and has many fans of all ages. I knew they were taking orders via SNS, but this was my first time actually buying from them. I was so impressed (*´ω`*) The osechi set included various dishes such as black soybeans simmered in brandy, marinated taro with karasumi, cheese pate with dried fruits, and more. The flavors were amazing and it was a delightful way to start the New Year. The set also came with a pound cake made with sake lees, which had a subtle lavender flavor. It was a perfect way to enjoy the New Year with champagne or wine. The osechi set cost 25,000 yen. It truly made for a fantastic New Year celebration ♬

*☆The number of accesses has exceeded 10,000. Thank you very much! (*´ω`*) I heard that Chef Iwai, the owner of "Focaccia Diretto 500," collaborated with a chef who trained in Tuscany, so my partner and I visited the restaurant. It was a special occasion as a chef, who used to train at this restaurant, was also present, making it a memorable reunion. Tuscany is known for being the home of the Medici family, who ruled Florence, the heart of the Renaissance and a UNESCO World Heritage Site. According to Chef Iwai's acquaintance, the cuisine in this region tends to be a bit salty. The course set we enjoyed that day included Tuscan-style chicken liver paste, tender boiled pork tongue, a soup of spring vegetables in the style of Lucca called "Garmugia," salted cod crepe, Siena-style wild boar ragu with homemade pici, Mugello-style stuffed pasta in various shapes, low-temperature cooked duck breast, and Zuccotto. We paired these dishes with Tuscan beer, and the combination was delightful. The salty local bread also complemented the flavors well. The textures and flavors were unique, making it a truly special Italian dining experience. The food and drinks were so enjoyable, making it a lovely dinner (*´ω｀*)~♡

Next, I was thinking of going to a restaurant in Narimasu, but unexpectedly ended up at the booth of "ISEPAN!"'s "Focaccia Diretto 500" for the second day in a row. This time, I decided to try the Isetan (event) original "T&A" that I didn't try last time! The name itself is intriguing, but the taste of truffle slices and rare Amazon cocoa powder sprinkled generously on top was so delicious that it was almost criminal. I ordered white wine, sparkling mineral water with my partner, and as I indulged in this aroma with wine in hand, I almost forgot that I was in Japan. According to the owner, Mr. Iwai, the "T&A" developed for this ISEPAN! event was very well received, so he is considering adding it to the menu at the restaurant. That would be great. I'm looking forward to it now (*´ω`*) Directions to "Focaccia Diretto 500" (if coming from the Kawagoe-dori side): 1. Exit from Exit 1 of Narimasu Station on the Tokyo Metro Subway and turn left. Pass the fire station on your left and turn left at the corner where you see a Seven-Eleven ahead. (If coming from Tobu Tojo Line Narimasu Station, go straight from the south exit in front of the station, proceed to Kawagoe-dori, cross the pedestrian crossing in front of Seven-Eleven.) 2. Go straight and turn right at the first crossroads. 3. It is located just before the first crossroads after turning right. (On the first floor of the third building after turning right. There is no sign, but stylish lighting and a door are the landmarks.) Please note that there is no parking lot.