Dinner with my wife at a Italian restaurant called Lunetta. It had been 4 years since our last visit in December 2019, just before the pandemic. My wife ordered a glass of gas-injected Surziva for 1000 yen. We also ordered two glasses of red wine, Oggi di Aiana for 1000 yen each. For appetizers, we had marinated bonito with grilled eggplant puree for 2000 yen. The bonito was thickly sliced and had a delicious fatty texture, while the eggplant puree was also tasty. We also had a dish of simmered beef tripe for 2400 yen. It was very delicious. For pasta, we had a classic Genovese dish for 2200 yen. For the main course, we had roasted Ezo deer for 3600 yen, garnished with grilled onions. The deer meat was tender and delicious. The total bill came to 14200 yen, which was very reasonable for the quality and taste of the food.

I had passed by this restaurant many times without noticing it, but I happened to find it on Tabelog and visited for the first time. There were three of us, and the staff kindly divided the appetizer platter into 1.5 portions for us to share. I also loved that they had deer meat on the menu. I have become a fan of this restaurant!

A kind couple warmly welcomes you. You can enjoy delicious ingredients prepared simply. The honest chef's straightforward dishes touched my heart. The seasoning was great, so I enjoyed every dish. It's one of my favorite restaurants now. I had the 6500 yen course meal, added a main dish for 500 yen, and had 2 glasses of wine for a total of 9000 yen. - Vitello tonnato: Veal with tuna sauce - Smoked masunosuke with sour cream - Tsushima anago terrine with caramelized red wine sauce: Smooth anago and rich red wine sauce created a wonderful combination of flavors. - Small clams with Genovese sauce: The concentrated flavor of the clams and addictive Genovese sauce made my appetite increase. - Oma uni risotto: The uni in the risotto spread softly in my mouth. It was full of uni flavor. - Ezo deer and pudding

I visited for the first time in several years. The tripe stew, pasta, and lamb main dish were all very delicious. I like traditional dishes, and this restaurant has a slightly refined and sharp feel to it, with a touch of freshness. Highly recommended.

I had a great dining experience at a restaurant run by Mr. Saito, who has experience as a head chef at various Dalmatian restaurants. The restaurant has a casual Italian atmosphere and offers a set menu for 6,500 yen, including two appetizers, two pasta dishes, a main dish, small plates, dessert, and bread. If you don't drink much, the total cost is around 10,000 yen. The menu changes daily based on the day's ingredients, catering to regular customers. The food was delicious, and I highly recommend this restaurant. #Thank you for the meal #Chef Yoshinobu Saito #Gourmet #Italian #Tawaramachi #Just between us #The staff enjoyed the meal #That's all from the field.

I am very satisfied with the deliciousness of Ozaki beef! The carpaccio was also amazing, and I will definitely visit again. I visited for a celebration invitation. I received a comment for the celebration (thank you), and the invitation was just from reading the post (lol). Chef's course menu for 6500 yen with main course change for an additional 1500 yen. - Small dish "Smelt Carpione" marinated in Nanban style. It was decently delicious, but as an introductory dish, it felt a bit lacking. - Appetizer 1 "Black sea bream carpaccio" with homemade mullet roe sprinkled on top. This was the best! I could fully enjoy the umami flavor. - Appetizer 2 "Homemade salsiccia and green bean stew" The balance of the Italian sausage salsiccia's umami and fat, along with the gentle sweetness of the green beans, was very delicious. - Pasta 1 "Norisore and broccoli spaghetti" Also uses mullet roe. The seasoning was good, but the texture of the norisore was... Anchovy would have been better, and broccoli and mullet roe alone would have been fine. - Pasta 2 "Black pork tomato sauce spaghettoni" Made with thick spaghettoni pasta. The tenderly simmered black pork, tomato-based sauce, and chewy noodles were a perfect combination and very delicious. - Main course (choose from 5 options) "Ozaki beef charcoal-grilled +1500 yen" I mentioned that I don't like completely rare meat. The Ozaki beef, cooked to my liking, had a delicate texture, was juicy without being fatty, and had a wonderful flavor. It matched well with the simple sauce of fond and onions. - Dessert "Tiramisu" 99% mascarpone tiramisu. There was also 1% of sponge soaked in espresso. It was very delicious. I love tiramisu. - Service The husband and wife's service was great, with the husband quietly focusing on the cooking and the wife providing attentive yet not intrusive service. It was very good on this day. The counter was only me, so that might have helped. - Atmosphere There is a hidden gem aspect to it, with a chic interior. The warm atmosphere created by the couple also made it very cozy. - Cost performance I think it's very good. Overall, I was very satisfied. The location is also great for me, so I highly recommend it. They also offer a la carte, so it seems like a good place to drop by. Thank you for the meal.

2023/1 Italian Restaurant "LUNETTA" ✨✨ This is a restaurant run by Chef Yoshinobu Saito, who served as the head chef at DALMATTO Roppongi and Ebisu. The restaurant opened in March 2018. It is located in a back alley 3 minutes walk from Tokyo Metro Tawaramachi Station and 7 minutes walk from Asakusa Station. The interior of the restaurant is small and has a casual feel. The atmosphere is nice. Let's see how the food tastes (*´∇｀)ﾉ ■Chef's Omakase Course 6,500 yen (tax included) A seasonal ingredients-based chef's omakase course. 【Stuzzichino】 "Aohata Carpaccio" A rare choice, using Aohata fish for carpaccio, served with chopped vegetables, dill, and sprouts. The taste is... delicious! The chef has a good sense of flavor. 【Antipasto Freddo】 "Caramelized Hokkaido Anko Liver" Another unique dish, using Anko liver in Italian cuisine! Caramelized to add sweetness and a nutty flavor, served with a rich sauce. It's a close call. The liver doesn't have a strong smell, but it still lingers a bit. It might be challenging to use this ingredient in Italian cuisine. 【Antipasto Caldo】 "Tripe Stew" Well-prepared tripe without any unpleasant smell, delicious. This is probably the best taste you can get from tripe. 【Pasta A】 Chef's Omakase Pasta "Norasole, Karasumi, Broccoli Spaghetti" Hmm, this one is a bit... Norasole is slimy, and there's a lot of it. Norasole itself doesn't have much flavor, so the slimy texture is predominant. A challenging dish. 【Pasta B】 Chef's Omakase Pasta "Ravioli Stuffed with Sausage" Oh, this is delicious! The ravioli is perfectly cooked, and the sausage's flavor combined with the cheese sauce is spot on. 【Secondo】 Chef's Special Main Dish "Boar Stew" You can choose from 4 main dishes. I went with the game and stew option. The taste is good! Despite the rich sauce, it has a delicate and elegant flavor. The dried tomatoes enhance the taste. 【Pane】 Homemade Bread "Focaccia with Porcini" The bread is delicious! Warm it up. The chef has a good taste in bread-making. 【Dolce】 Dessert "Tiramisu" A tiramisu made with only cream, no sponge. ■Drinks ⚫Chianti Superiore 2016 1,300 yen A red wine from Tuscany, Italy. Made from Sangiovese and Merlot grapes. A delicious red wine with a balanced medium body and bitterness. ⚫Sedara 2020 1,000 yen A red wine from Sicily, Italy. Made from Nero d'Avola, Cabernet Sauvignon, Merlot, and Syrah grapes. A bottle priced around 2,400 yen. How does it taste? Light, but with a complex flavor profile. A good choice with a pleasant aroma. ■Service The service is a bit lacking (not necessarily bad, but a bit disappointing). If improved, this place could thrive. ■Price Good value for money. The chef's skills are good. Despite working alone in the kitchen, he handles everything efficiently. The friendliness may be lacking, but the culinary skills are good. However, today's flavors were a bit too challenging. Overall, this restaurant would probably receive higher ratings on a regular day. Thank you for the meal. □Rating as of January 2023 Tabelog Rating 3.27, 39 reviews □Restaurant Name LUNETTA Like a small moon. Just like the moon that doesn't shine on its own, but only when there are ingredients, a kitchen, and customers. May it shine as a guiding light for customers... that's why it was named after the Asakusa Kaminarimon area. □Chef Yoshinobu Saito Born in Tokyo in December 1977 Graduated from the Hattori Cooking College and obtained a chef's license. After graduation, he traveled to Italy...

It was still within the first three days of January, but we were able to make a same-day reservation and went with my housemate. We ordered a course meal, so we were able to relax and enjoy our time. The drinks were served promptly without any long waits, allowing us to enjoy without worrying about time. Everything was delicious, but the cod milt dish was exceptionally tasty. Even though we ordered red wine by the glass, they brought multiple bottles and explained them to us, allowing us to choose. Thank you for the wonderful meal.

All dishes were delicious and had good value for money. Each person could choose their favorite main dish from 5 options. ~Order details~ Chef's special course ¥6,800 Marinated sardines, Ao-ika salad, Sauteed shirako, Sauteed almonds and butter, Venison salsiccia and broccoli tagliatelle, Ozaki beef and saffron risotto, Hokkaido beef sirloin charcoal-grilled +¥1,000 Custard pudding The total was ¥8,400.

I requested the white truffle course and was able to enjoy a lot at an unbelievable price. The dishes were already delicious, but being able to taste them with white truffles made it even more enjoyable. The Shanghai crab chawanmushi with white truffles, Hokkaido wild yellowtail with white bean sauce and white truffles, white fish milt with natural mushroom soup and white truffles were all excellent. Even without the white truffles, they were delicious. The meat ravioli with white truffles, tagliatelle with cheese and white truffles, and Ezo deer steak with white truffles and pear compote were all amazing. Highly recommended!

The nearest station is Tahara-cho Station, and it is also close to Asakusa Station. The cozy interior of the restaurant exudes a sense of nostalgia. The chef has an impressive background, having served as the head chef at OGGI DALMATTO, followed by Dalmatto Nishi-Azabu and Ebisu branches. There are about three counter seats and table seats. While a la carte options are available, I opted for the omakase course on this particular day. The course menu is composed of the best ingredients available that day. I was particularly impressed by the first dish, the gizzard shad. The tomato sauce pasta with plenty of snow crab was made with flat noodles that had a nice texture. For the main course, I chose the charcoal-grilled Ozaki beef from a selection of about four options. The carefully cooked meat was tender and packed with flavor. Although I didn't take notes on everything, there was also duck meat served. The glass wines are reasonably priced starting from 800 yen, and even if you drink as much as you want, it is unlikely to exceed 10,000 yen per person. Bottles are also available. The pacing, portion sizes, and atmosphere were all excellent, making it a wonderful restaurant suitable for everyday dining or special occasions. I had a great time and would definitely recommend this place to others. It was delicious!!!

Hidden gem Italian restaurant in Asakusa, LUNNETTA, might be a bit closer to Tawaramachi Station on the Ginza Line. Chef Yoshinobu Saito, who worked at "Dalmat" for many years, has opened this restaurant near Asakusa's Kaminarimon. Standing alone in the kitchen, he serves a la carte dishes that are different from before. Chef Saito learned the basics of the kitchen and hall at the former Centro Lucci in Iidabashi under the late Takayuki Suga for 7 years. In 2009, he served as the head chef of OGGI DALMATTO, the head chef of DALMATTO Nishi-Azabu main store, and the head chef of Ebisu DALMATTO. In March 2018, he opened LUNNETTA in Asakusa Kaminarimon. The name LUNNETTA, meaning "small moon," symbolizes that ingredients, the kitchen, and customers are necessary for it to shine. We ordered the "Chef's recommended course with seasonal ingredients." Here is a summary of the dishes we enjoyed: Marinated small skin, Kinmedai carpaccio, Shirako sauté with almond and caper burnt butter sauce, homemade bread, Tagliolini with tomato sauce and crab, Chestnut risotto, Hakata jidori chicken with porcini cream sauce, Yogurt gelato. Overall, the dishes were delicious, with a focus on quality and attention to detail. The service was attentive and the atmosphere was calm and relaxing, making it a highly recommended spot for anyone. The "Eel and tomato spaghetti" dish, which seems to be inherited from the Centro Lucci, also looked appetizing. (Reservation is highly recommended.)

I visited Lunetta, located about a 5-minute walk from Tahara-cho Station, based on a recommendation from a gourmet friend. The name LUNETTA means a small moon, symbolizing that just like the moon that doesn't shine on its own, the ingredients, kitchen, and customers all come together to make it shine. The chef, Yoshinobu Saito, trained under the late Takayuki Suga at Centorucci for 7 years before becoming the head chef at OGGI DALMATTO in 2009. The dishes we had today were delicious and well-prepared, especially the chestnut risotto which was one of the best I've ever had. I look forward to visiting again. Thank you for the wonderful meal.

I indulged in my favorite dishes a la carte on this day. It was a day when fresh sea urchin and caviar arrived, and the dish was amazing. Everything that came out was delicious. The seasoning was exquisite, and you can feel the skill in pasta and meat dishes. The couple who run the restaurant are really kind, and I want to meet them again and again. What I ate cost about 7000 yen with alcohol included. Caprese, Mahata with caviar and homemade karasumi, fried zucchini flowers, karasumi and shiitake tagliolini, fresh sea urchin tagliolini, grilled Ezo deer, tiramisu.

This time it was lunchtime. (The lunch menu is the same as dinner.) Dinner reservations can be made on Tabelog, but lunch reservations can be made by phone. The carpaccio and pasta are always outstandingly delicious. The course meal includes: Homemade tuna and sardine oven-baked ◎ Smoked cherry salmon carpaccio with blood orange White asparagus with black truffle Tagliolini with small clams and bottarga Braised burdock and local chicken with black pork Tiramisu (I marked with ○ and ◎ for particularly impressive or outstanding items)

After work, I made a reservation and visited "LUNETTA". The restaurant is located in a convenient location within walking distance from Sensoji Temple, making it easy to find with Google Maps. Chef Saito, the owner, has worked as a chef at Darmat in Nishi-Azabu and Ebisu for 8 years. Although I have never been to Darmat, I decided to make a reservation after reading some positive reviews. The restaurant has an open kitchen with a counter, where regular customers were seated on the day of my visit, so I sat at a 2-person table. I wish I could sit at the counter and enjoy the food and wine while chatting with the chef. I reserved the Chef's Special (rare Ozaki beef) course for 6,500 yen (tax included). First, I enjoyed a glass of Moretti beer. The meal included various dishes such as clam tomato stew, foie gras terrine, marinated tuna, zucchini flower fritters, ravioli with black truffle, pasta with seaweed and fava beans, Miyazaki Prefecture Ozaki beef roast, and homemade tiramisu. The dishes were simple yet delicious, and paired well with the wine. Overall, the restaurant offered delicious food at a reasonable price. I had a great dining experience and I look forward to returning in the future.

I made a reservation on a holiday evening and was able to book a chef's special course on the same day. The course included 3 appetizers - a set of pate and flounder carpaccio, swordfish carpaccio, and simmered cow stomach. They also provided bread. Then, there were 2 pasta dishes - spaghetti with mullet roe and beef stew risotto. For the main course, I had duck meat. Lastly, for dessert, I had tiramisu. Everything was to my liking, with just the right amount of seasoning. I also had about 2 glasses of wine per person, but the total bill for 2 people was around 14,000 yen. The cost performance was excellent.

I had been curious about this place since it opened. I had tried to visit a few times, but it was always canceled due to the broken air conditioning (during the summer) or other reasons, so I couldn't make it. They only serve lunch on weekends and holidays, so it's difficult for those who don't eat out at night often. On this day, I made a reservation with a younger friend for a long-awaited holiday lunch. When I opened the menu, I saw that the course started at 5,800 yen. There was no lunch menu! Well, if you think of it as a dinner course, it's actually quite reasonable. I chose the 5,800 yen course (with pork as the main dish, the higher course had Ozaki beef) and we toasted with champagne for me and beer for my friend! The first appetizer was crab arancini and escabeche. Both were delicious and got me excited for what was to come. The bread was plain and sesame, also delicious. The first appetizer was carpaccio, with a slightly ethnic touch that was unexpectedly good. There was foie gras in the appetizer. I'm actually not a big fan of foie gras, but the citrus flavor was so well done that I finally understood the appeal of foie gras. The first pasta was with karasumi and shiitake mushrooms. The perfect saltiness of the karasumi paired well with the chewy pasta. The addition of green onions (similar to Kujonegi) and shiitake mushrooms gave it a hint of Japanese flair, making it delicious. This was my favorite dish of the day. The second pasta was pork ragout, with chunky pieces of meat. The acidity of the tomatoes was just right. The main dish was sautéed pork. The grilled vegetables served alongside were also delicious. I suddenly remembered how tasty Ozaki beef was, and thought maybe I should have chosen that instead of pork while eating. The dessert was yogurt gelato, with a gentle sweetness and acidity that was refreshing and delicious. We switched to Nero d'Avola wine halfway through the meal. At first, I was hesitant about spending 5,800 yen for lunch, but it was truly delicious. The restaurant is small, so I think dining at the counter alone would also be nice. A great restaurant. I would love to visit again.

The fish was cooked perfectly and tasted delicious, matching my preference over meat. The Italian restaurant near Asakusa has a cozy atmosphere and great value for money. The standout dishes of the day were the Shanghai crab risotto and the tilefish scale grill. The sauce for the grill paired well with diced cucumber and had a tangy flavor. I would love to visit again!

☺️☺️Tawaramachi Lunetta Dining Log 3.14 Price 8000-10000 "Hidden Gem Italian Restaurant in Asakusa!!" Located about a 5-minute walk from Asakusa Station, this restaurant stands in a corner where many eateries are lined up. Chef Yoshinobu Saito learned the basics of Italian cuisine thoroughly under the late Chef Suga at Centroluce, served as a chef for 8 years at Nishiazabu and Ebisu Darumat, and opened Lunetta in Asakusa near Kaminarimon in March 2018 ☺️ I visited this restaurant thanks to a friend's recommendation! [Atmosphere] The exterior is a two-story building with a long and spacious layout. The first floor has a counter and table seats, and the second floor has private table seats as well ☺️ The staff and chef were incredibly warm and wonderful! [Food] Below are the menu items from my visit. Items that were particularly impressive are marked with ○ or ◎ ☺️ ------------------------------------------------------- Chicken Ham / Hokuyaki Clam, White Kidney Beans, Black Ink / Marinated Anchovy / Squid Tartare ◎ Grilled Shirako Homemade Sausage Roast ○ Clam and Black Ink Pasta ○ Shanghai Crab Risotto Ezo Deer, Kagoshima Black Pork, Hokkaido Duck, Ozaki Beef Assorted Steak ------------------------------------------------------- [Price] With about 3 bottles of wine, it was around 15,000 yen per person! There is also a 6,000 yen course, which is more affordable ☺️! [Reservation] Reservations can be made through Tabelog! You can also make reservations by phone (03-6802-8966) relatively easily even for the near future ☺️ [Summary] Overall, I felt that it is a good place to enjoy affordable and delicious Italian cuisine. It was delicious! Thank you for the meal! I will definitely visit again #Gourmet #TokyoGourmet #AsakusaGourmet #Gourmet #TokyoGourmet #AsakusaGourmet #Rice #TokyoRice #AsakusaRice #TokyoDinner #Dinner #AsakusaDinner #Italian #TokyoItalian #AsakusaItalian #Ume Log Tokyo #Ume Log Italian #Lunetta #Follow #Tabelog #Want to connect with people who love gourmet #Want to connect with people who love gourmet #Want to connect with people who love delicious food #Want to connect with people who love Italian food #Want to connect with people who love wine ===========

All the dishes are delicious, but the pasta was especially amazing with the homemade tagliolini pasta that had a wonderful wheat aroma and texture, combined with the richness of the oysters. I want to come back regularly to try different pastas. ~Chef's Course (6500 yen)~ ● Mackerel Terrine with Balsamic Vinegar Reduction ● Duck Ham ● Amberjack Carpaccio ● Homemade Focaccia ● Wild Boar Sausage with Parmesan and White Beans ● Oyster Pasta with Homemade Tagliolini and Kujo Green Onions ● Potato Ravioli with Cheese Cream Sauce ● Ozaki Beef Chuck Roll ● Pistachio Gelato