An Italian restaurant located in a residential area of Ebisu. The chef, Mr. Speltino Fabio, and Madame run the restaurant together. They only serve dinner courses ranging from 7,370 yen. Here's what we had: - Amuse-bouche: Assorted bread with red shrimp and Jerusalem artichoke cream - Cipolla Caramellata: Caramelized onion roasted - Scallop and rapeseed flower risotto - Lemon and speck (smoked ham) tagliolini - For the main course, we chose two out of three options and shared them: Simmered red sea bream and semi-dried tomato, and Hokkaido veal Genovese - For dessert, we chose tiramisu - We also had coffee after the meal We enjoyed all the dishes, each one was delicious and the Italian cuisine had a strong regional flavor. We spent around 10,000 yen. Rating: 3 points 5 points: Definitely want to revisit!! 4 points: Would revisit if given the chance. 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: Not worth visiting.

I had a reservation in advance for a visit to Ebisu for a specific reason on this day! I ordered the 6700 yen course. The appetizer was artichoke and Parmigiano. The combination of the tender artichoke and the salty Parmigiano was pleasant and went well with the wine. The risotto was made with red shrimp, rapeseed blossoms, and Italian black rice. The rapeseed blossom paste generously spread on top and the fragrant, perfectly cooked red shrimp mixed with the al dente risotto in the mouth, creating a harmony of various aromas and textures. The shrimp and risotto were good, but surprisingly, the rapeseed blossoms seemed to be the star of the dish! Next was the raviolone. The raviolone is where the chef's skills shine, in my personal opinion. The thinly rolled pasta with the egg yolk peeking through has a seductive and sweet expression. When you cut into it, the melting egg yolk generously coats the pasta for a delicious bite. The raviolone with a strong presence of pasta was delicious! The wine was also delicious, the food was delicious, and I enjoyed the meal in a warm atmosphere. Thank you for the feast. I will visit again.

This year, it's the season for Bassano white asparagus from Italy. This is my second visit in a row (6th, 7th visit). [6th Visit] - Buffalo mozzarella and tomato gratin: A delicious dish with crispy breadcrumbs on top of buffalo mozzarella and baked tomatoes. - Milanese-style Bassano white asparagus with fried egg on top. - Seafood risotto: Full of umami flavor. - Polpettine in ragu sauce with hand-cut pasta. - Pork tenderloin with onion and fig sauce. - Dessert & coffee. [7th Visit] - Fennel salad. - Mimosa-style Bassano white asparagus. - Tagliolini with asparagus and scallops: Handmade pasta. - Gnocchi Sorrento style: Gnocchi with mozzarella and tomato sauce baked in the oven. - Seabream with caper and lemon flavor. - Veal involtini and artichoke: Both artichokes and white asparagus from Bassano are in season now. - Dessert & coffee.

A hidden gem restaurant in Ebisu. The owner couple was truly lovely. We were served a Barolo in excellent condition, along with delicious food and my favorite red wine. It was amazing! I would love to visit again for special occasions like anniversaries. ♡

A cute Italian restaurant hidden away. The food is amazing, and the service from the owner and staff is lovely. I would love to go back again.

Chef's character, Tomatika-chan, greeted us. It was right in the middle of the rainy season, but meeting Tomatika-chan always brings a smile to my face. This day, my parents and I had a great time together. The course consisted of only one option for 6,700 yen, with the main dish being customizable. Sometimes there is an additional charge for certain mains, but let's enjoy our favorites. The food was delicious, with the texture of the mozzarella being excellent, and the Crommitsu and quail being big hits. We also enjoyed Grappa-soaked raisins, a unique treat not found in Japan. It was a wonderful evening. #Menu for the day: - Mozzarella and tomato gratin - Asparagus and shrimp Medallion - Snow crab tomato sauce Pappardelle - Saffron-infused fava beans and Pecorino Kicke - Crommitsu and Gaeta olive Cartoccio - Roasted quail with green pepper sauce - Panna cotta

The "Omakase Course" (￥6,700) consists of Antipasto x2 + Primo Piatto x2 + Secondo Piatto + Dolce. You can choose from 3 options for Secondo. It's great that you can share and choose 2 options for 2 people. - Mozzarella and Tomato Gratin: The outcome was different from what I imagined. It's delicious. - Asparagus and Shrimp Medallions: Medallions are dish shaped like medals. The shrimp is fluffy and the texture with asparagus is nice. - Watarigani Tomato Sauce Pappardelle - Saffron-infused Chickpea Gnocchi with Fava Beans and Pecorino. Gnocchi is small-sized. ~ Secondo Piatto ~ - Croaker and Gaeta Olive Cartoccio - Roasted Quail Green Pepper Sauce (+\400) Another day of great satisfaction.

My parents and I visited Tomatika the other day and they both loved it, so we decided to go back for Mother's Day. I really wanted to have the Bassano White Asparagus and homemade ricotta that we had last year, so I requested it. Looking forward to our next visit in June, wondering what delicious new discoveries we will make next ❤

When I first visited, I enjoyed the white asparagus so much that I eagerly awaited the season for it. I also requested the delicious ricotta. - Homemade ricottine with tomato mousse Made from goat's milk imported from Italy, the homemade ricotta cheese can be enjoyed on its own, with tomato mousse, or spread on homemade bread. - Mimosa of white asparagus from Bassano The white asparagus from Bassano is exceptional in taste and texture, distinct from others. Authentic Bassano asparagus comes with a DOP mark tag, similar to the yellow tag on Echizen crabs. - Fettuccine with shrimp and fennel The fettuccine with sauce is delicious. - Mal tagliati with snap peas and speck Mal tagliati is a flat pasta cut irregularly, providing a satisfying texture when bitten into. - Gnocchi with kasago and small clams, duck breast with orange sauce, Dolce Thank you for the wonderful meal once again.

I made a reservation at Tomatika for a date, but my mother also wanted to come along, so the four of us visited together. We left the menu selection to the restaurant, but they were accommodating of our preferences and allowed us to choose from several main dishes. I tried Puntarella for the first time that day, a bitter Italian vegetable. And the Zuppa with Bacalao was incredibly delicious. The pasta and main dishes were tasty as well, but I particularly love simple dishes like these. We enjoyed plenty of wine as well since there were four of us. Both my father and mother were satisfied, and they also liked Fabio and Ayane-san. I was very happy with the experience, and I look forward to visiting again in the spring.

The "Omakase Course" (￥6,700) is the only option available. It includes 2 Antipasto dishes, 2 Primo dishes, 1 Secondo dish, and 1 Dolce dish. You can choose from 3 options for Secondo, and it's great that you can share 2 dishes at the table. There are 4 options for Dolce. The dishes we tried were: - Squid and puntarelle salad with anchovy dressing - Cream of cod and Jerusalem artichoke with Novello oil - Red shrimp and rapini sauce with Italian black rice - Raviolone with sage butter sauce, filled with a half-cooked egg - Stewed octopus and lentils - Venison tagliata - Montebianco dessert We were a group of 4, so we enjoyed 3 bottles of sparkling wine and white wine, and a glass of red wine with the venison. Overall, the food was delicious as always.

This is our second visit to Tomatica this year. Celebrating birthdays and anniversaries with dinner at this hidden gem in Ebisu is a special treat for our family. It feels like having dinner at Fabio's house in Piedmont. In a relaxing atmosphere with excellent service, we enjoy delicious food and wine. We start with a toast with Prosecco and await the chef's special course of the day. Every dish is so tasty, with delicious sauces that make the bread disappear quickly (laughs)! Especially enjoyed the seasonal Bassamino white asparagus and Milklamb dishes. Water buffalo mozzarella and tomato gratin, Bassamino white asparagus Milanese, spaghetti with bottarga, Caciocavallo and spinach anolini, roasted Milklamb, and Milklamb stew. Paired with a red wine, Lange Nebbiolo 2014, and Pecorino cheese for dessert. The sweet touch was a chocolate drawing on the plate by Fabio and a warm blessing with accordion music from his wife. Thank you so much. Now, we feel ready to take on the world again.

A cozy and lovely trattoria located a little away from Ebisu Station warmly welcomed us. We enjoyed dishes such as homemade ricottine and tomato mousse, Bassano white asparagus miraze, Yariika squid ink tagliolini, ravioli, roasted milk lamb's cello, dessert, and coffee. Each dish was delicious and made with love, offering a delicate and warm flavor. The white asparagus, only available this season and from a rare production area, was explained by the owner using a map. With enjoyable conversations with friends, warm hospitality from the couple, and incredibly tasty food paired with mineral-rich white wine, we had a truly happy time. We will definitely visit again!

The calm night in Ebisu, with only the station bustling with people. A short walk away, a tranquil residential area unfolds. Tomatika, a restaurant I've been wanting to visit, but never quite made a reservation in time due to its proximity. The interior, designed by Fabio, exudes a homemade feel. The lovely hostess provides impeccable service. The course consists of one option, with a choice between fish or meat for the main course. No need to order the same at the table, so this time we opted for both. The homemade Ricottine and tomato mousse, Bassano white asparagus Milanese, lemon fettuccine, basil pesto gnocchi, Ligurian seafood soup, Hokkaido veal rollata, and dessert – every dish was a delight from start to finish. The smoothness of the ricotta, the just-arrived white asparagus, the high quality of the antipasto, and the concentrated flavors of the Ciupin were outstanding. We ended the meal with plenty of limoncello, and the delightful date continued.

Located in a residential area in Ebisu, this is a small house restaurant run by Italian chef Fabio Spertino (affectionately known as Fabio) and his wife. Fabio, who hails from Piemonte, offers a set course menu that changes daily to ensure no overlap with previous menus. The main course allows you to choose from three options, and you can select two to share at your table. Starting with a delicious tomato focaccia, each dish that follows is guaranteed to be delightful. Some of the dishes we enjoyed included homemade ricottine and tomato mousse, white asparagus Milanese, lemon and tomato fettuccine, basil pesto gnocchi, Ligurian seafood soup, Hokkaido veal rollata, and a sweet dessert. Fabio's gentle and delicious cooking was truly a pleasure to experience. I wish I had discovered this place sooner. Additionally, Fabio also holds cooking classes where he provides detailed explanations and demonstrations while allowing participants to enjoy the dishes at the end.

The dishes at this restaurant are all delicious above average, rather than one standout dish. Among them, the most impressive was the fettuccine with Hiroshima lemon, Parma ham, and tomato cream. The flat fettuccine noodles blend well with the smoothness of the tomato cream and the richness of the ham, while the abundant lemon juice adds a refreshing touch. Another visually impressive dish was the cassata and semifreddo dessert! It almost feels like cheating (laughs). The homely atmosphere, like dining at a friend's house, is reflected in the food, and I really appreciated its simple and relaxed flavor.

A restaurant run by a chef from Piedmont, Italy, and a Japanese madam. "Tomatika" means tomato in Italian. It's located about a 10-minute walk from Ebisu Station in a quiet residential area. The restaurant is in a traditional house with a cute interior featuring red gingham tablecloths. I visited with a friend and we opted for the chef's choice course with the option to add on additional mains. Sharing one main dish between two people is a good idea. The restaurant only had one other group of customers, probably because the chef was cooking alone. The atmosphere was very relaxed and time seemed to pass slowly. The non-alcoholic option was just mineral water, which was unusual. I had a bottled beer instead. We discussed the mains with the chef. Choices included chicken rollatini, veal fillet with Marsala sauce, and Ligurian seafood soup. The chef explained each dish carefully. I chose the seafood soup, which was surprisingly delicious. The rich flavor of the seafood was concentrated and incredibly tasty. The pasta appetizer was also delicious, so I ended up eating a bit too much bread. But overall, I was satisfied. The madam was also lovely. And to top it off, there was a surprise birthday plate for my friend. I would love to come back here when I want to enjoy a cozy Italian meal. Thank you for the wonderful meal. [Course: 3900 yen + Main: 2600 yen] Amuse-bouche: Focaccia with olives. Appetizer: Homemade ricottine and tomato mousse. Appetizer 2: Grilled squid with eggplant. Pasta 1: Shrimp and zucchini ink fettuccine. Pasta 2: Gnocchi with Genovese pesto. Main: Ligurian seafood soup. Dessert: Cassata. Birthday plate.