Located in Shodai on the Keio New Line, "VANNO" is an Italian restaurant that is hidden in a retro-style shopping street in a residential area. The owner and chef, Mahoro Tomono, opened the restaurant in a quiet alley because he wanted the locals to discover it slowly over time. The menu offers various lunch courses, with today's visit being recommended by gourmet experts. The meal included a crab salad with turnip mousse, homemade rye bread, focaccia, spaghetti with saury, eggplant, and fresh tomato in garlic oil, and risotto with wild boar ragout and espresso aroma. Each dish was meticulously prepared and delicious, with the risotto being particularly outstanding. The warm service and detailed explanations by the sommelier added to the overall wonderful dining experience. A place definitely worth visiting again.

I tried the "All Pasta from Appetizers to Desserts" course from the crowdfunding site Makuake. It consisted of 6 dishes for 8000 yen, with no additional cover charge, only extra drinks. The concept of all pasta was interesting, and they used luxury ingredients like caviar, abalone, and truffles. The service was fast, with almost no waiting. I spent a little over an hour there and left the restaurant. I ordered sparkling wine, Spumante, with a crisp taste. Let's begin. Below is the course content: - Frégola salad: Frégola is a grainy pasta, slightly larger than rice with a couscous-like texture. It was dressed with elegant olive oil. - Crepelle: A crepe with corn cream, sea urchin, basil sauce, and pistachio. It had a spicy saltiness with strong basil and corn flavors, enhanced by the pistachio richness. - Scialatielli: A pasta kneaded with basil and milk, with a udon-like texture. The abalone liver sauce had a squid ink-like taste, with a tingling sensation from the sansho pepper. - Testaroli: The oldest pasta, cooked by baking before boiling. It had a strange texture like raw konjac or hanpen. The ragu sauce combined lamb, chicken, pork, and walnuts, topped with shaved truffles. Delicious. - Tortellini: Pasta similar to dumplings, in a porcini mushroom soup with Parmigiano cheese inside. Strong texture and delicious mushroom flavor. - Cannolo: Pasta fried in a tube shape, filled with chamomile semifreddo and served with grapefruit jelly. Despite being all pasta, there was no feeling of repetition, and it was a deep culinary experience. (September 2023)

Lunch with my niece after a long time. She requested Italian food, so I searched for a restaurant in her area and we went there for the first time. It was hot, so we started with sparkling wine to go with the amberjack appetizer. Both pasta dishes were delicious. The lotus root was crunchy and light, while the cacio e pepe with minced meat was very satisfying. Despite ordering half portions, we were both very satisfied. They also kindly accommodated a last-minute change in our party size. Thank you very much.

Located a 6-minute walk from the north exit of Hatsudai Station on the Keio New Line, this authentic Italian restaurant in Hatsudai is hidden in a shopping street behind Opera City. With over 200 types of pasta available, we ordered the pasta course prepared by the chef. The course consisted of 5 different pasta dishes. The first dish was a salad of fragola and water eggplant with caviar and red shrimp. The fragola pasta had a nice texture, complemented by the saltiness of the caviar and the sweetness of the red shrimp. It paired well with sparkling wine. The second dish was crespelle with sea urchin and corn mousse in basil flavor. The pasta was like a thin omelette, with a rich combination of sea urchin, corn mousse, and pistachio. The third dish was shara talielli with abalone in Marsala wine sauce and liver and sansho pepper sauce. This thick, chewy pasta was served with a delicious abalone liver sauce and tender abalone cooked in Marsala wine. The fourth dish was testaroli with veal, chicken, pork, and walnut ragu bianco. This unique pasta, shaped like a diamond, was both tender and chewy, with a rich ragu sauce made from three types of meat. It had a satisfying texture and taste. The fifth dish was tortellini stuffed with taleggio cheese in matsutake mushroom soup, which was exceptionally delicious. The matsutake mushroom soup was outstanding, and the tortellini was filled with plenty of cheese. For dessert, we had cannolo with grapefruit jelly and chamomile semifreddo, a refreshing and perfectly sweet combination. Although the course consisted only of pasta dishes, each one was unique and delicious, leaving us wanting more. Thank you for the wonderful meal.

I enjoyed the Pasta Course at Makuake! From the first dish, the handmade #Fregola water eggplant was juicy and perfect for summer with scallops, paired with Prosecco. The #Crosspelle with fresh sea urchin and corn mousse with pistachio accents was a delight to eat wrapped up. The #Sharaterelli with abalone liver sauce and Japanese pepper was excellent. Following that was the oldest Italian pasta #Testaroloni. The chewy pasta, cooked by baking and boiling three types of meat ragu, was a perfect match with Chianti wine. The #Tortellini with Taleggio cheese and seasonal matsutake mushrooms was also delicious. The Cannolo was also tasty!

Located about a 6-minute walk from Hatsudai Station, Makuake is an authentic Italian restaurant that offers simple yet delicious dishes and wine. I ordered the pasta course and it was amazing! The menu included a salad with Frigola and water eggplant topped with caviar and red shrimp, Crespelle with sea urchin and corn mousse, Sharateieri with abalone Marsala wine stew and liver with Sansho pepper sauce, Testaroli with veal, chicken, pork, and walnut ragu, Tortellini stuffed with Taleggio cheese in Matsutake mushroom soup, and Cannolo with grapefruit jelly and chamomile semifreddo. The use of high-quality ingredients in every dish made them all incredibly delicious. I especially enjoyed the Crespelle, which was like a crepe that you eat with your hands, and the Cannolo dessert, which was crispy and tasty. It was a great experience trying different types of pasta dishes that I don't usually eat. They also offer private reservations for small groups! I definitely want to go back because the food was so delicious.

I visited a small restaurant that only accommodates about three groups at a time, which I reserved through the crowdfunding site Makuake. The pasta course I tried included everything from appetizers to dessert, all of which were different types of pasta. Even though some dishes didn't look like traditional pasta, they were all considered pasta in some form. As a pasta lover, I was delighted with this course. The staff also served a variety of wines that complemented the dishes. I got distracted while taking photos of the wines, so unfortunately, I forgot to take a picture of the crepe-like pasta called "Crespelle," but I will try to imagine it based on what's on Makuake. In my case, the Crespelle with sea urchin and corn mousse was delicious. Among the dishes in this course, I particularly enjoyed the Crespelle and the abalone pasta.

Hidden gem restaurant in the back streets of Hatsudai Station, known only to those in the know. Located in a quiet residential area, this stylish restaurant offers a pasta course on this day! When we say pasta, it's not just noodles - it comes in various forms using pasta flour! The course includes Frigola, a pasta resembling rice; Crespelle, pasta made from crepe batter; Tagliolini, a simple and chewy homemade pasta; Testaroli, a chewy pasta made with just flour and water; and Cannolo, a crispy fried dessert pasta. When I heard about the pasta course, I was briefly worried about whether I could eat it all, but with such variations, I enjoyed it until the end! The presentation is beautiful, and the classy classical BGM creates a fantastic atmosphere! Whether it's a date, business dinner, or anniversary, this place seems perfect for any occasion. I was recommended the limited course by MAKUAKE, and it was delightful, but I would love to try the seasonal course next time. The sommelier's recommended wines were also exquisite and delicious! Thank you for the feast! #Makuake #PastaCourse #HatsudaiDinner #HatsudaiLunch #HatsudaiGourmet #HatsudaiWine #ShinjukuGourmet #ShinjukuDinner #ShinjukuItalian #Italian #HiddenGemRestaurant #RestaurantWithSommelier #PastaLovers #TokyoGourmet #ShibuyaGourmet #FoodieAdventures #woomypr

I was feeling down due to a series of unavoidable events, so I went out to find a change of mood by myself. I had a course meal with two types of pasta and appetizers for 2200 yen. The appetizers were almost like a main dish. The pastas were crab and tomato Arrabbiata style, and homemade pancetta Cacio e Pepe. The flavors and textures of the various ingredients really touched my heart. There are plenty of delicious foods out there, but meals prepared with care by someone are limited, so I was truly happy to have been able to go to a wonderful restaurant. Next time, I want to try their wine too. It's a place I would like to take my mother when she visits Tokyo.

This was my first visit. I arrived around 1 pm on a weekday. I saw a signboard while passing by and decided to enter. The restaurant is located on the first floor of a building in a back alley off Fudo Street. It's a bit hidden and the interior is quite compact with dim lighting. I chose to sit at the counter. I opted for the Lunch A course. There were no menus displayed outside, and the upscale atmosphere inside made me a bit nervous, but the course was reasonably priced at 2,200 yen, which was a relief. The course consisted of appetizers, bread, and two pasta dishes. The appetizer was bonito carpaccio with herb sauce, topped with grilled eggplant and snap peas. It felt refreshing and seasonal. The homemade bread included onion and basil bread and focaccia, both small and delicate with rich flavors. The first pasta was crab ragout with green chili, which was spicy but paired well with the crab's flavor. The addition of lotus root provided a nice texture. The second pasta was Parmesan cheese and pancetta, with thick and chewy pasta noodles coated in rich cheese and crispy pancetta. If I had more time, I would have liked to add drinks and dessert. The service was attentive, with detailed explanations of each dish and a very polite demeanor. Overall, it was a great experience. Total cost including tax: Lunch A course 2,200 yen, paid with electronic money.

The restaurant had 3 tables for two people and a counter. It was smaller than expected. For the lunch B course, the appetizer was a carpaccio with tomato and pine nut sauce, with a hint of Asian flavor. This was followed by a pasta dish with fish and fresh whitebait, and the main course was duck meat. For dessert, there was tiramisu. The duck meat was delicious, but overall, the dishes lacked a unique touch. Well, it's a matter of personal preference...

I came across a really delicious restaurant in Hatsudai, which I didn't visit often before! It's a restaurant in Hatsudai that offers wine pairing, which I was curious about. I got lost while walking from Hatsudai because I wasn't familiar with the area. I was running late for my reservation, so I called just in case, and the staff's friendly response put me at ease. The restaurant has about 8 seats and is not very spacious. It was crowded with all seats taken. The waiter was very good at explaining the wines and the dishes, making me eager to try them. It's said to be Modern Italian cuisine. The delicious wine pairing for each dish really complemented each other perfectly. Each dish had an appealing aroma and presentation. Among them, I really liked the Crespelle! The scallop, caviar, mushroom mousse, pistachio, and harmony were amazing. Everything was delicious, and I want to try them again. My gourmet friends who came with me also said they definitely want to come back! The food and wine were so delicious, thank you! I will definitely visit again!

I found this Italian restaurant by chance when passing by. The interior is small but clean and mostly filled with reserved customers. They offer a lunch course with double pasta for 550 yen extra with dessert. The pasta dishes are made with seasonal ingredients and all tasted delicious. The portion size was just right. I would like to make a dinner reservation next time.

Visited for lunch. The restaurant is located about a 5-minute walk from the north exit of Hatsudai Station, down the shopping street. I ordered the lunch course with wine pairing. It included 5 dishes and 5 types of wine (including champagne). The lunch course was quite cost-effective. The dishes were all delicious. Especially, the rare cherry trout (2nd picture) was outstanding. The skin was crispy, while the flesh was tender and fluffy. Each dish had its own unique character, showing that they really care about their food. The taste of the wines matched the dishes perfectly. The portion size was a bit small, and it seemed like the amount was based on having wine or alcohol with the meal. It might feel a bit lacking for those who don't drink alcohol. The sommelier was friendly and provided some information, but the wine descriptions seemed a bit basic and matter-of-fact. I wish they would have explained more about the wines to make it more exciting to drink. However, considering the high quality at this price, it's not a big deal at all! Thank you very much.

Omi Level: GOLD #Gourmet #Gourmetstagram #Gourmetlovers #Gourmetgirls #Gourmetrecord #Gourmettour #Gourmetlovers #Gourmetmedia #Pilgrimage #Famousrestaurant #Italian #Italianwine #Italianrestaurant #Hatsudai #Vanno #Pairing #Mariage Available

A small Italian restaurant in a residential area in Hatsudai. The atmosphere is calming. Appetizer - Firefly squid and puntarella, turnip puree. The crunchy texture of puntarella is a nice touch. The turnip puree, reminiscent of Japanese cuisine, is also delicious. Appetizer - Tripe, a simmered beef stomach dish that tastes like Tuscany. Delicious! Primo - Spaghetti with clams and mushrooms in garlic and oil. The deep dish makes it a bit difficult to eat. The clams are quite chunky, making it hard for them to mix well with the pasta. Second - Beef stewed in red wine. The beef is tender and the vegetables provide a nice contrast in texture. Dessert - Creme d'Anjou and kumquat. This dessert is reminiscent of French cuisine and is delicious.

The menu I had this time was a short course, and the following dishes were served: 1. Scallop and mushroom mousse with sour cream and caviar. The mousse was rich and I wanted to take some home to spread on my bread. 2. Chestnut crab flan with consomme. A fancy name, but when translated into Japanese, it's like a fancy crab chawanmushi (steamed egg dish). 3. Homemade pasta "Cittara" with cod milt and rapeseed flower sauce. The sauce was luxurious with plenty of cod milt, creating a delicious dish. 4. Roasted fillet of Tsugaru duck with porcini mushrooms and red wine sauce. The duck was very tender and delicious. 5. Strawberry mousse and baked meringue Mont Blanc. A Mont Blanc dessert made with Italian chestnut cream. It was delicious, and even though I'm not a fan of sweet things, I enjoyed it. Overall, the meal was delicious and I would love to have more. The restaurant Vanno has a Google rating of 4.6 and a Tabelog rating of 3.52. It is an Italian restaurant located in Tokyo.

The restaurant was very delicious, with dishes that perfectly embodied the simplicity and tastiness of Italian cuisine. The first dish, scallop and mushroom mousse with sour cream and caviar, was a delightful combination of soft scallops and fluffy mousse that spread happiness in the mouth. The second dish, chestnut crab flan with consommé, was like a flavorful chawanmushi, complemented by tomato consommé jelly. The third dish, homemade pasta "Cittara" with cod milt and rapeseed flower sauce, was a luxurious pasta with a generous amount of cod milt in the sauce and on top, flavored with sumac for an interesting twist. The fourth dish, roasted fillet of Tsugaru duck with porcini mushrooms and red wine sauce, featured tender and delicious duck meat. The fifth dish, strawberry mousse and baked meringue Mont Blanc, was a Mont Blanc dessert made with Italian chestnut cream, providing a satisfying and subtly sweet ending to the meal. Overall, it was a wonderful restaurant where you can enjoy simple and delicious dishes. Lunch sets starting from 2200 yen for appetizers, two pasta dishes, two types of homemade bread, and a post-meal drink make it a great value. I would love to try their lunch set next time!

I had the 2,200 yen lunch primo course. The sautéed mackerel for the appetizer was amazing. It was quite rare and paired perfectly with the tangy puntarella, creating an excellent dish. Primo 1 was shrimp peperoncino. The sauce with a shrimp aroma was delicious. Primo 2 was wild boar macaroni. The rich flavor of the wild boar mixed with the red wine sauce and chewy macaroni was also delicious. I wanted to have wine with it lol. The round bread and focaccia were also good. The double shot espresso after the meal was much appreciated. All of this for 2,200 yen is very good. Having two types of pasta with meat and fish sauces made it feel like I was having a second course. It had been a while since I last visited, but this wonderful lunch made me think I need to come more often.

Today, I went to have lunch in an area I don't usually visit, feeling half excited and half anxious (because sometimes the lunch turns out to be disappointing contrary to expectations). The restaurant was located near Shinjuku, at the end of a slightly Showa-era nostalgic shopping street. It had a stylish atmosphere contrasting with the surrounding shops! I entered with expectations. Today, I had a course menu for 4,200 yen including appetizer, pasta, main course, dessert, and tea. The fish dish for the appetizer was a masterpiece with meticulous work, making me smile unintentionally. The chilled chawanmushi that followed was so delicious that I felt like having white wine with it. The pasta had my favorite ingredient, oysters, and the taste was good, but I didn't quite like the pasta itself, which was disappointing. However, the main meat dish had a generous portion and tasted great. I appreciated the refreshing touch of using sansho pepper as a hidden flavor. I left the restaurant feeling satisfied, having found a place I might want to visit again. Thank you for the wonderful meal.