TOSAGE, a restaurant located in the upscale residential area of Motoazabu near Roppongi Hills, is a place I regularly visit. The beautiful interior, with a grey color scheme that complements the white building, is truly impressive. The open kitchen adds a touch of excitement to the dining experience. Since its opening, the restaurant has increased its staff, resulting in enhanced food presentation and overall service quality. The course menu consists of a chef's selection for the first half, followed by a choice of 10 different pasta dishes for the second half. While many people focus on the pasta, the standout dishes are the chef's seasonal selections, starting from the fritters to the meat dishes, which are incredibly delicious. Some highlights from the menu include the crispy sweetfish fritters served with Padron peppers in Arrabbiata sauce, the yellow Gaspatcho-style spot prawn dish with Higo purple and Kaga thick cucumbers, and the cold tuna and winter melon pasta with a rich and flavorful broth. The dishes featuring abalone, aged Yamagata beef fillet, and truffle tagliatelle are also exceptional. The restaurant's commitment to maintaining high-quality service without raising prices, despite the increase in food costs, is truly commendable. TOSAGE is a place that offers a unique and delightful dining experience that cannot be found anywhere else.

I enjoyed dinner at the Italian restaurant TOSAGE in Roppongi, Motoazabu. Located in a quiet residential area off the main street that leads from Roppongi to Hiroo, this restaurant has all counter seats and seems to be quite popular at the moment, even featured in the October issue of Tokyo Calendar. I was invited by a friend who is a gourmet expert. The menu included Champagne for 1800 yen per glass, wines starting from 1500 yen per glass, and a pairing course of 5 items for 8000 yen. One of the highlights was the pasta menu, where you could choose from 10 different types and eat as much as you like (each portion being 20g). I decided to challenge myself to try all 10 varieties, even though it would only amount to 200g in total. The white wine I ordered came in 3 different varieties, all from the Piedmont region of Italy. The food started with an amuse-bouche of fried tilefish with Awaji vinegar, followed by freshly baked brioche bread. The antipasto dishes included black snapper carpaccio with black sesame sauce, and cold pasta with hair crab and karasumi. The main courses featured dishes like porcini mushroom risotto and charcoal-grilled aged Yamagata beef fillet. The highlight of the meal was the pasta selection, with each dish being unique and delicious. The dessert included yogurt gelato with olive oil and Shine Muscat grapes, as well as a rich tiramisu. Overall, the dining experience at TOSAGE was satisfying, with a young and handsome chef and staff adding to the charm of the restaurant.

The restaurant offered a satisfying course meal for 18,700 yen. The course included eel fritters, carpaccio, homemade bread, cold crab pasta, abalone risotto, steak, and a variety of pasta dishes where you could choose up to 3 types. The pasta dishes included truffle pasta, sea urchin pasta, and simple tomato pasta. For dessert, there was watermelon yogurt gelato and a custard-like panna cotta. Overall, it was a great dining experience, especially the cold pasta dishes were a hit. The coffee served at the end was also enjoyable.

Located in a luxurious residential area just a 10-minute walk from Roppongi Station, this hidden gem of a restaurant is tucked away in a corner of Motoazabu. The name "TOSAGE" is a combination of the chef's name, Tosaka, and the process of making champagne called "dosage." With a stylish space that includes a counter with 8 seats and one private room overlooking an open kitchen, you can enjoy a pleasant time here. The highlight of this place is that you can order 10 different types of pasta, each in 20g portions, making it a dream come true for pasta lovers. Only about 4% of customers manage to try all the varieties. The dishes include eel with semolina flour fritters, seared black sea bream carpaccio, snow crab and winter melon cold pasta, abalone with Tosaka rice, charcoal-grilled aged Yamagata beef fillet, and a variety of pasta options. Each dish is carefully prepared in front of you and has a delightful taste. The atmosphere of the restaurant is lovely, and I had a great dining experience. Thank you for the wonderful meal.

"TOSAGE" is an Italian restaurant located in Motoazabu near Roppongi Hills. They offer a popular TOSAGE course for 16,500 yen, which includes a variety of dishes. You can choose from up to 10 different pasta options, and they serve 20g of each pasta dish before asking if you'd like more. The course I had included eel, prawn, tuna pasta, abalone, aged beef fillet, and a selection of pasta dishes like sea urchin carbonara and tripe in white wine. The concept of all-you-can-eat pasta for 16,500 yen is great value for pasta lovers. The restaurant offers delicious food overall, and I highly recommend it. #TOSAGE #pasta #Italian #deliciousItalian #RoppongiItalian #RoppongiGourmet #foodie #foodstagram #foodlover #foodphotography #gourmettravel #deliciousfood #foodblogger #foodwriter #foodieclub #foodreport #foodcritic #Tokyofood #foodgram #foodjournalism #foodiecommunity

The course menu consists of Italian-style dishes. Each one is delicious without fail. My personal favorites were the abalone risotto and the cold pasta. They were both exceptionally well-prepared. The restaurant's biggest feature is that you can eat unlimited high-quality pasta. As a big eater, I managed to try all 10 varieties. The handsome chef works alone, skillfully preparing pasta dishes as customers order freely. It's amazing how he keeps up the quality, even with the final pasta course. Pasta lovers will be thrilled. However, it's understandable that there are compromises made to achieve the surprisingly affordable prices, such as truffles losing some of their aroma. The wine selection, ranging from natural to classic, was also delicious. Thank you for the meal.

Finally made it! After finishing a satisfying Italian main course, we had a pasta course with 10 different types of pasta to choose from, and you can select the amount of noodles - a generous portion that starts at 20g, but if you try all varieties, it adds up to about 200g, enough for two people! I really pushed myself this time and ended up feeling uncomfortably full, almost bursting at the seams. I particularly loved the summer truffle tagliolini and the Yamagata beef red wine stew. The dessert selection was also plentiful! I managed to snag some panna cotta as an extra treat. The bread was so delicious that I couldn't help but hope for seconds (even though I knew I couldn't handle it). The drinks were a bit pricey though. Thank you for the meal. - TOSAGE Course ¥16,500 (excluding drinks) - Sweetfish from Yamaguchi with Spanish chili pepper fritters - Prawn with yellow gazpacho - Tuna with winter melon cold pasta - Abalone with rice from Tosaka - Aged fillet of Yamagata beef charcoal-grilled - Summer truffle tagliolini / White shrimp and squid ink peperoncino / Sweetfish and green chili pepper / Sea urchin / Simple tomato sauce / Lamb and molokhia / Tripe in white wine / Yamagata beef in red wine / Amatriciana / Carbonara - Yogurt gelato - Shine Muscat - TOSAGE Tiramisu - Panna cotta (extra) #TOSAGE #RoppongiGourmet #RoppongiDinner #MinatoWardGourmet #MinatoWardGentleman #MotoazabuGourmet #ItalianRestaurant #ItalianCuisine #PastaLovers #PastaGram #NoodleGram #SummerTruffle #FoodieGirls #NoodleTerror #Pastalover #JapaneseItalian #TokyoFoodie #TooFull #==========

Visit on August 7, 2023, Location: 8-minute walk from Roppongi Station, Reservation required, Invitation only, Unclear if walk-ins are accepted, 8 people, Price: 20,500 yen per person, Order TOSAGE Course, Menu: Amuse, Fried red bream from Yamaguchi Prefecture, Antipasto - Peony shrimp in yellow gaspacho style, Antipasto 2 - Sea urchin, winter melon, chilled pasta, Risotto - Abalone, rice from Tozaki, Carne - Charcoal-grilled aged fillet of Yamagata beef, Pasta - Summer truffle tagliolini, Tuna and squid ink peperoncino, Sweetfish and green chili, Fresh sea urchin, Simple tomato sauce, Lamb and molokhia, Tripe in white wine, Red wine stew of Yamagata beef, Amatriciana, Carbonara, Gelato - Yogurt, Frutta - Shine Muscat, Dolce - TOSAGE Panna Cotta, TOSAGE Tiramisu (additional), Notes: Italian restaurant in Roppongi, 8-minute walk from Tokyo Metro Hibiya Line Roppongi Station, 5 minutes more from Toei Oedo Line Roppongi Station, within walking distance from Azabu-Juban Station and Hiroo Station, Located on the 1st floor of Moto-Azabu, Chef Ryosuke Tosaka, who worked at OGGI DAL-MATTO in Roppongi for 12 years, including 3 years as head chef, opened TOSAGE in Roppongi on January 14, 2022, The name TOSAGE is a combination of the last step in making champagne, DOSAGE, where liqueur is added, and the chef's name, TOSAKA, Closed on the 1st and 3rd Tuesdays and Wednesdays, Operating hours from 5 pm to 1 am, 8 counter seats and 4 private room seats, Reservation available by phone or through the Eat Log website, No full restaurant reservations, Cards accepted, No electronic money, 10% service charge.

Yellowtail fritter with Botan shrimp from Yamaguchi Prefecture, served with yellow gazpacho style sea urchin, winter melon, cold pasta abalone, rice from Nobori slope, risotto, charcoal-grilled aged fillet of Yamagata beef, summer truffle tagliolini, shrimp and squid ink peperoncino, sweetfish and green pepper raw sea urchin with simple tomato sauce, tripe in white wine, Yamagata beef in red wine, Amatriciana, Carbonara.

Enjoy the final pasta course at the popular Italian restaurant "TOSAGE" where you can indulge in 10 types of your favorite pasta dishes. The concept is all about the "now" - the most delicious seasonal ingredients, wines, and the live atmosphere at the counter seats. Chef Ryosuke Tosaka's passion for creating the best dishes led to the opening of "TOSAGE" in January 2022, combining his name with the important process of "dosage" in champagne-making. Chef Tosaka, with 12 years of experience at "OGGI DALMATTO" including 3 years as head chef, aims to deliver the best dishes that highlight the flavors of seasonal ingredients. Enjoy the chef's creative and essence-filled omakase course. - Visit: Sunday dinner - Reservation: Required - Occasion: With friends (8 people, private party) - Cost: ¥20,000 to ¥25,000 (Course: ¥15,000) - Food Highlights: 1. Amadai from Yamaguchi, fried with chicken consommé and served with Padron peppers in Arrabbiata sauce. 2. Botan shrimp marinated in yellow Gazpacho, with fresh tomato, okra, herbs, and summer vegetables. 3. Sea urchin and winter melon cold pasta. 4. Abalone and Tosaka rice from Niigata in a luxurious risotto. 5. Aged Yamagata beef fillet charcoal-grilled with round zucchini. 6. Summer truffle Tagliolini with Ranou egg yolks and fermented butter sauce. 7. Tuna and squid ink spaghetti. 8. Ayu fish bone senbei with green chili. 9. Fresh sea urchin linguine with olive oil. 10. Simple tomato sauce pasta with Parmigiano Reggiano cheese.

I found a great restaurant where you can enjoy any of the 10 pasta dishes along with all-you-can-drink for only 16,500 yen! I ordered the summer truffle tagliolini with sweetfish pasta, tripe in white wine, and a simple tomato sauce. Everything was delicious!

Roppongi Station is a 10-minute walk away from "TOSAGE". This time, I tried the course for ¥16500. The course includes dishes such as: - Fried sea bream from Yamaguchi Prefecture - Botan shrimp in yellow gaspacho style - Whole wheat brioche - Cold pasta with tuna and winter melon - Abalone with rice from Tozaki - Grilled aged fillet of Yamagata beef - Summer truffle tagliolini - White shrimp and ink pepperoncino - Sweetfish and green chili - Sea urchin linguine with simple tomato sauce - Lamb and mallow linguine - Tripe in white wine - Yamagata beef in red wine with tagliatelle - Amatriciana - Carbonara - Yogurt gelato - Shine Muscat - TOSAGE tiramisu First, let me explain the overview of the course. You can choose up to 10 types of pasta, and they are all cold pasta with the same 20g portion. After trying them, you can choose about 3 dishes that you like the most. I came here with the intention of trying everything, so I'm excited. The first dish was the fried sea bream from Yamaguchi Prefecture. It was served with a slightly spicy arrabbiata sauce, and the scales were crispy while the inside was fluffy and delicious. A great start for those hungry for fried food. Next was the Botan shrimp in yellow gaspacho style. The marinated Botan shrimp was served with a mixture of paprika and tomatoes, creating a colorful and festive dish. It was accompanied by a mini okra, shiso and herb salad, and breadcrumbs. The dish was finished with a sprinkle of Piment d'Espelette, a Basque chili pepper powder. You can enjoy various flavors by eating in different places and in small bites. The warm whole wheat brioche was served along with olive oil, which was also delicious and tempting for seconds. Then came the cold pasta with tuna and winter melon. The fatty and lean parts of the southern bluefin tuna were made into tartare and mixed with a winter melon puree made with clam broth. It was finished with a sprinkle of Sardinian bottarga. One bite and I couldn't help but exclaim, "Wow, delicious!" My appetite was now wide open. Next was the abalone, which was steamed for 2 hours and then combined with Chinese broccoli and liver to make a risotto using rice from Tozaki, Niigata Prefecture. The combination of Chinese broccoli and the rich flavor of the liver was interesting and matched well. This was also delicious! Then came the meat! Grilled aged fillet of Yamagata beef. The fillet, aged for 3 weeks, was grilled in a hearty manner right in front of us. It was served with round zucchini and a sauce called sugo di carne. There was also a salt called Shiroi Daiya from Murakami City, Niigata Prefecture. The tenderness and aroma were amazing. And now, the pasta time has arrived. Starting with the summer truffle tagliolini. It used a rich and flavorful Ranou egg yolk from Oita. It was so rich and delicious. Next was the white shrimp and ink pepperoncino. It was served with water spinach, which looked delicious! The rich flavor with water spinach as an accent was great. The water spinach made it enjoyable to chew and savor the dish for a longer time. Then came the sweetfish and green chili. The green chili used Himo Togarashi, which added a nice spiciness. It was a good balance of spiciness and richness. Next was the sea urchin pasta! The sauce was made only with sea urchin without using cream, and it had a rich yet clean taste. Delicious! Then came the simple tomato sauce pasta. It was made with 1.4m spaghetti and flavored only with onions, tomatoes, and basil. It was simple, refreshing, with a tangy taste and the richness of olive oil. It could also go well with spicy oil. After the rich dishes, it was a gentle transition to a light and refreshing pasta. This pasta also left a lasting impression. Next was the lamb and mallow tagliatelle. It looked like fettuccine but was actually tagliatelle. It was thick and had a nice texture. Delicious. Then came the tripe in white wine. It was smoked and generously topped with Scamorza Affumicata, giving it a smoky flavor. It looked similar to the previous dish but tasted completely different and was delicious. Lastly, the Yamagata beef...

I recently visited TSAGE, a popular counter Italian restaurant in the Asa area. It features a theatrical counter dining experience, with Chef Ryo Tosaka leading the kitchen. After 12 years of training at Nishi-Azabu's "Ogjidarumatto," Chef Tosaka opened TSAGE. The staff are friendly and welcoming. Here is what I had: Menu TSAGE - Amuse: Amago conger eel, perilla, semolina flour fritter - Antipasto: Ayu confit, seasonal vegetable salad - Homemade brioche, olive oil - Antipasto: Tuna, winter melon, squid ink, cold pasta - Risotto: Taleggio cheese, young corn, red wine, Tosaka rice - Carne: Yamagata beef aged fillet, charcoal-grilled - Pasta: Truffle tagliolini, white shrimp and squid ink peperoncino, sea urchin, arrabbiata, simple tomato sauce, lamb and molokheiya, tripe in white wine, Yamagata beef in red wine, amatriciana, carbonara - Gelato: Yogurt - Frutta: White peach - Dolce: TSAGE tiramisu This was truly my kind of Italian dining experience! And you can choose from 10 different pasta dishes for the finale. Some people even manage to finish all of them, but I left a little room in my stomach this time. Pasta lovers will be in heaven here. My belly was full and I left feeling very happy. I will definitely be back for more. Thank you for the wonderful meal!

I visited TOSAGE to celebrate my birthday. It was my third visit to this restaurant. I love pasta, but in Italian courses, you can't really eat a lot of pasta, so I always felt unsatisfied. Last year, a friend found TOSAGE on social media, and I fell in love with the concept of being able to have small portions of pasta (20g each) of any type at the end of a light course. The quality of dishes other than pasta is also very high, especially the way they cook the meat. Chef Noboru Tosaka, originally from Darmstadt, comes from a family of rice farmers, and the risotto served in the course uses rice from his family's farm. The risotto this month was red due to the addition of red wine, which was a first for me, but it was delicious with a hint of sweetness. For the pasta in the second half, I had Tagliolini, Genovese, Arrabbiata, Aglio e Olio, and Simple Tomato Sauce. I enjoyed all of them as they were my favorite sauces. Tagliolini is a must-try, especially for first-time visitors. Among them, the Simple Tomato Sauce was really delicious without any frills. This time, I used a private room for the first time, and the calm atmosphere was great. They made sure to pay attention to us through the window overlooking the kitchen, so we never had the feeling of "they're not coming, so we can't order drinks." However, the advantage of an open kitchen is that you can feel more directly connected at the counter, so first-time visitors might enjoy sitting at the counter. Overall, it's a perfect restaurant that suits my taste. I will definitely continue to visit in the future. Thank you for the wonderful meal this time as well.

I visited this restaurant that has been popular among people around me recently! It's a dream come true for pasta lovers as you can order 10 different types of pasta, each in 20g servings. I recommend coming here on an empty stomach. The menu included dishes like seared eel from Shizuoka, swordfish carpaccio with spring salad, cold pasta with tuna and red eggplant, and grilled aged fillet of Yamagata beef. I tried 8 out of the 10 pasta options, including truffle tagliolini, firefly squid and squid ink peperoncino, light cream with fresh oysters, arrabbiata, simple tomato sauce, red wine braised Yamagata beef cheek, and carbonara. The grilled aged fillet of Yamagata beef was particularly impressive. Even though pasta was the main attraction, the meat was the most memorable for me. Among the pastas, I enjoyed the firefly squid and squid ink peperoncino, light cream with fresh oysters, and simple tomato sauce the most. It was a unique and enjoyable experience to be able to try a variety of pasta dishes in small portions.

A favorite restaurant where you can enjoy as much pasta as you like from 10 different types. The owner pays attention to the dishes and explains the ingredients very carefully from the first dish, so you can enjoy with both your eyes and your taste buds. I can't go there often, but I would like to visit this restaurant again.

Located in Motoazabu, this restaurant offers a lively atmosphere and creative Italian cuisine at the counter. The unique feature of this place is that you can eat as much pasta as you like, with 10 different types to choose from. Some of the recommended dishes include truffle tagliolini, sea urchin gnocchi, and carbonara. The chef and team provide excellent service, making it a great place to bring anyone for a satisfying meal. Be sure to save room for dessert, as the yogurt ice cream, musk melon, and tiramisu are delicious. Overall, a must-visit for pasta lovers!

Visit on April 20, 2023, Location: 8-minute walk from Roppongi Station, Reservation required, Invitation, Number of people: 8, Price: 19,500 yen per person, Order: TOSAGE Course, Amuse, Hokkaido Kin Kin Semolina Fritto, Antipasto, Beltfish Carpaccio with Spring Salad, Antipasto 2, Tuna, Tang Ink, Red Eggplant Cold Pasta, Risotto, Abalone, White Asparagus, Tosaka Rice, Carne, Yamagata Beef Aged Fillet Charcoal Grilled, Pasta, Truffle Tagliolini, Firefly Squid and Tang Ink Peperoncino, Fresh Sea Urchin, Arabiata of True Oysters, Simple Tomato Sauce, Fuji Chicken and Wild Vegetables, Tripe White Wine Stew, Yamagata Beef Cheek Red Wine Stew, Gorgonzola Gnocchi, Carbonara, Gelato, Yogurt, Frutta, Shizuoka Mask Melon, Dolce, TOSAGE Pudding, TOSAGE Tiramisu (additional), Notes: Italian restaurant in Roppongi. Located on the 1st floor of Moto-Azabu. Chef Ryosuke Tosaka, who worked at OGGI DAL-MATTO in Roppongi for 12 years, opened TOSAGE in Roppongi on January 14, 2022. The name TOSAGE is a combination of DOSAGE, the final step in making champagne by adding liqueur, and the chef's name TOSAKA. Closed on the 1st and 3rd Tuesday and Wednesday of the month. 12 seats in total, 8 at the counter and 4 in private rooms. Reservations accepted by phone or online through Toreta. No private bookings. Cards accepted, no electronic money. No service charge.

Enjoy the closing pasta of 10 varieties as much as you like at the popular Italian restaurant "TOSAGE"⭐️ The concept is "now". The most delicious seasonal ingredients and wines of the moment, the most captivating live feeling at the counter seats. When making champagne, a crucial step called "dosage" is added as the final touch to give richness and volume. Chef Ryosuke Tosaka's desire to deliver the best dishes by combining his "TOSAKA" and "DOSAGE" led to the opening of "TOSAGE" in January 2022. Chef Ryosuke Tosaka is a talented chef who worked at "OGGI DALMATTO" for 12 years, serving as the head chef for 3 years. Enjoy the chef's omakase course that maximizes the flavor of seasonal ingredients and adds his thoughts and essence to it. - When used - Saturday dinner - Reservation - Reservation required - Usage scene - With friends (8 people private party) - Cost - ¥20,000 to ¥25,000 - Food content - ▶ Hokkaido Kin Kin Semolina Flour Fritto: Kin Kin fritto marinated in consommé and garlic, served with caviar, grated daikon, and flowers. The elegant flavor of Kin Kin with the saltiness of caviar as an accent is excellent! ▶ Beltfish Carpaccio in Spring Salad Style: Choshi beltfish seared with spring ingredients like kogomi, urui, spring onions, bonito flakes, and orange zest, served with Chiba fruit tomato jelly and Saga anchovy dressing. The seared Choshi beltfish has a refreshing umami taste and a delightful aroma. ▶ Tuna, Tang Ink, Red Eggplant Cold Pasta: Tuna (red meat and fatty) and Kumamoto Higomurasaki with bamboo shoots, topped generously with tang ink. The refreshing umami of tuna spreads out wonderfully, and the combination of tuna and tang ink is surprising! ▶ Abalone, White Asparagus, Tosaka Rice Risotto: A luxurious risotto made with Tosaka chef's father's Koshihikari rice, topped with abalone liver sauce. The rich umami of abalone blends well with the crunchy texture of white asparagus and the flavor of abalone is outstanding. ▶ Yamagata Beef Aged Fillet Charcoal Grilled: A 3-week aged Yamagata beef charcoal grilled and served with Wakayama Ryujin shiitake mushrooms and Niigata white diamonds. The tenderness of the beef is incredible, and the juiciness is overwhelming. The flavor is concentrated and it reigns supreme in deliciousness. ▶ Truffle Tagliolini: Handmade pasta made with Ranou egg yolks, tossed in fermented butter sauce and topped with plenty of black truffles. The combination of buttery richness and truffle flavor is irresistible! ▶ Firefly Squid and Tang Ink Peperoncino: Topped generously with firefly squid, the saltiness of tang ink and the umami of firefly squid blend beautifully. ▶ Fresh Sea Urchin: Emulsified with sea urchin and olive oil without any binding agents, served with linguine. The rich sea urchin flavor is elegant and adult-like. ▶ Fresh Oyster Arrabbiata: Enjoy the ocean flavor of oysters with a garlic kick and a hint of spiciness. ▶ Simple Tomato Sauce: Tomato, onion, basil, and olive oil simmered for 3 hours to condense the flavors. Tossed with al dente thin pasta, the balance of acidity and sweetness is excellent. The rich Parmigiano-Reggiano is also delightful! ▶ Fuji Chicken and Wild Vegetables: Wild vegetables cooked until tender, then made into a sauce with white wine, offering a rich and flavorful dish.

Budget: 20,000 to 30,000 yen Order: Omakase course only (a la carte available for late hours) Duration: 2 to 2.5 hours Reservation: through Toreta Continuing from my previous visit, I revisited to savor the exquisite fillet once again. This time, I wanted to fully enjoy each dish as the previous visit left a somewhat faint impression. Overall, I found the quality to be quite high. I opted for several pasta dishes out of the 10 available, and while they were good, I felt they fell just short of being exceptional. The variety of pasta dishes offered is definitely appealing, making it a good choice for those who enjoy trying different types. I learned that a la carte is possible during late hours, so I am considering trying that next time. Focusing on meat and complementing it with other dishes seems like the right approach. The fritto had a light texture and was a perfect appetizer to whet the appetite. I would definitely consider ordering it a la carte. For those who enjoy pasta, I recommend trying the tomato-based or oil-based options. The ragu was a bit blurry in flavor, but still within the range of personal preference. I look forward to visiting again at the right timing. [Course Details] - Golden threadfin bream fritto - Marinated botan shrimp in spring salad - Tuna and ink cold pasta - Snow crab and white asparagus risotto - Aged Yamagata beef fillet - Firefly squid and ink peperoncino - Simple tomato sauce - Fuji chicken and wild vegetables - Yamagata beef bolognese - Yogurt gelato - Tiramisu - Fruit jelly

I was interested in the option to choose from 10 different types of pasta, so I visited for the first time. I ordered a course with pairing, and not only the pasta but also the other dishes were delicious. In particular, the marinated prawn and spring salad was beautiful in appearance and lovely. I was full after trying 4 types of pasta, so I gave up on conquering all 10. It seems that they also offer a la carte dishes after 9 pm.

Located in a quiet residential area near Roppongi Hills, this hidden Italian restaurant in Motoazabu has a modern and stylish atmosphere with a sophisticated feel when you open the heavy door. The concept of the restaurant is to focus on the best seasonal ingredients and wines of the moment. The name of the restaurant, "TOSAGE," comes from the final important step in making champagne, called "dosage," where a "liqueur of departure" is added to give richness and volume. The chef combined this concept with his desire to deliver the best dishes, resulting in the name "TOSAGE." The restaurant offers only an omakase course called the "TOSAGE course," which includes an amuse-bouche, a seafood dish, a seasonal cold pasta, a rice dish made with high-quality rice from Niigata, the chef's choice of meat dish of the day, and a selection of warm pasta dishes (about 10 varieties). The dessert course includes a choice of coffee. The pasta dishes are served in 20g portions, allowing guests to try up to 10 different pasta varieties. The restaurant also offers a wide selection of wines to pair with the dishes. The review describes the dishes served during the course, such as crispy fried kinmedai fish, marinated botan shrimp salad, tuna and red eggplant cold pasta, rice risotto with snow crab and white asparagus, charcoal-grilled aged fillet of Yamagata beef, and a variety of pasta dishes including truffle tagliolini, spaghetti with fresh oysters, sea urchin pasta, and more. The review praises the quality and taste of each dish, particularly highlighting the delicious truffle tagliolini, the generous portion of fresh oysters in the spaghetti, and the rich and flavorful tripe white wine stew pasta. The review concludes with the dessert course, which includes a frozen yogurt dessert, a fruit plate with Shizuoka musk melon and yogurt ice cream, a decadent tiramisu, and a cup of coffee. The reviewer expresses satisfaction with the variety and quality of the pasta dishes offered at the restaurant, making it a must-visit for pasta lovers.