Located in Iwamoto-cho, "fileja" is within walking distance from Akihabara. The restaurant is a bit hard to find, but on this day, a staff member was standing at the entrance to help. This place is an Italian restaurant where most of the courses are pasta. Yes, pasta galore. You might think you can't eat that much, but the portions are just about two bites each, so no need to worry. Surprisingly, most of the courses are fresh pasta, with only one type of dried pasta available. You can see the chef cutting and kneading the pasta from the moody row of counter seats. You can enjoy a wide range of pasta, from classics to ones you've never heard of before. Chef Katsukazu Saneyama has experience in pizzerias and trattorias, and even studied in Italy. After working at the main store of Kyudan-shita Torukio and Italy Shokudo Torukio, he opened his own restaurant independently in September 2021. The dishes feature regional Italian cuisine without overly embellishing, keeping the flavors simple. The portions are just right, leaving you wanting a bit more. The firmness of the fresh pasta is achieved by adjusting the water content. The good thing about dried pasta is its consistent texture and al dente quality. Al dente in fresh pasta just means it's not fully cooked. It was interesting to hear about the chef's philosophy on pasta. The course costs 9,900 yen. Here are the dishes we had: - Tortelli filled with potatoes from Emilia-Romagna - Pesce Finto, a traditional dish from the Marche region, with bottarga and seasonal vegetables - Raviolone with a raw egg yolk inside, served with eel seasoned with balsamic vinegar - Strettiria, a unique pasta with different textures, served with a rich snow crab sauce - Squid and chickpeas with plenty of olive oil - Bigoli Pescatora, a thick and chewy pasta made with a traditional hand-operated pasta machine, served with a seafood sauce - Caponata, a cold stew of eggplant and tomatoes - Baby corn and Lardo Modenese with rosemary and garlic - Crochette and Delizia, similar to dumplings, filled with minced beef and shrimp - Gnocchi made with flour and water, served with a sauce of black Satsuma chicken and potatoes - Duck Lambasciacci, Italian cabbage rolls filled with minced duck - Penne all'Arrabbiata, the only dried pasta dish we had, with a scallion sauce - Andarinos, short pasta from Sardinia served with tomato sauce and ricotta cheese - Cheese platter with two types of cheese Today, we only had one glass of wine, and the total bill was about 12,000 yen. With over 600 types of pasta, this restaurant truly showcases the depth of pasta. It was a delightful dining experience.

This is my second visit. It's by far the best Italian restaurant I've been to, with perfect and delicious dishes. The plates are cute, and the collaboration with sophisticated menus is wonderful. The chef is definitely handsome, and the presentation and cooking are perfect too! The live pasta show adds a fresh and exciting element. I definitely want to come back to this restaurant regularly.

The restaurant specializes in pasta courses and is located near Iwamotocho Station on the Toei Shinjuku Line, and also close to Akihabara Station. It is a quite hidden location, with the staff standing outside the building to guide customers to the entrance. The restaurant has a counter seating facing the open kitchen, limited to 8 seats. Dinner starts promptly at 6:30 PM.

Located just a 1-minute walk from Exit A2 of Iwamotocho Station, this Italian restaurant is a must-visit spot near Akihabara. It has been gaining attention since its opening for its pasta course, where various fresh pastas are made right in front of you. The chef used to work at Toruchio. The restaurant has a cozy atmosphere with dim lighting and only 6 counter seats lined up. The course costs around 10,000 yen and includes 14 dishes, with 8 different types of pasta. There are also meat and fish dishes. The portion sizes are small, but with the variety of pasta and dishes, you may feel satisfied. It's enjoyable to watch the pasta being made in front of you. The sauces paired with each pasta were delicious. The ambiance is great, the service is excellent, making it perfect for a date. Highly recommended for pasta lovers.

I was intrigued by the Italian restaurant specializing in pasta courses. The nearest station is Iwamotocho on the Toei Shinjuku Line, and it is also close to Akihabara Station. It is a quite hidden location, but the staff was standing outside the building, so I was able to find the entrance. There are only 8 counter seats facing the open kitchen. Dinner starts at 6:30 PM, so make sure to arrive 5 minutes early. Today's course (9,900 yen) includes a whopping 8 types of pasta! And you get to enjoy freshly made pasta. They were all unique and very enjoyable! Here is what I had. The pasta dishes are marked with "<>". Tritelli stuffed with potatoes, Corn soup with Stracchiatella cheese, Raviolone with simmered tuna cheek, Margherita pasta, Swordfish Valdostana, Bigoli Pescaiola, Beet soup with bread soaked in polenta and meat crepes, Scalpinock, Tridarini with lamb and Pecorino cheese, Spiringuese with pork, Penne with chickpeas, Short pasta in Southern Italian style, Zucchini and Parmigiano sauce, Dessert (or cheese) and post-meal drink. It was delicious and fun! A restaurant where you can enjoy so many different types of pasta in a course, there's nothing like it! Chef Jitsuyama truly loves pasta. His sincere attitude was very impressive. I remembered seeing the machine used to make Bigoli at "Tolukio" in Kudanshita, and it turns out that the chef studied under Chef Hayashi of "Tolukio". Money spent: 12,000 yen Rating: 4.5 stars: Definitely want to visit again! 4 stars: Would revisit if given the chance. 3 stars: Would consider revisiting. 2 stars: Once is enough. 1 star: No need to go.

I recently went to a restaurant with a pasta course that my friend recommended. The restaurant had a cozy hidden feel to it, with only counter seating available. We tried a variety of pasta dishes in the course, including tortelli stuffed with potatoes, tagliolini with paste, raviolone with ham, penne with chickpeas, and more. Each dish was small but delicious, and the use of eel in one of the pasta dishes was particularly unique and flavorful. The course changed periodically, keeping things interesting. The staff were also very helpful and provided good recommendations. Overall, it's a great place for pasta lovers to try out different varieties, although you might find yourself craving a bigger main course after a while.

Hello. Today, I participated in a rare dining event. This was a dining event at fileja (フレア) that I attended with Mr. Arai at Shinaya before. I usually eat alone, so I wanted to join a dining event once in a while. Today's event was at fileja, a restaurant that offers a course with 14 dishes, half of which are pasta! It's quite a unique place where you can try various types of pasta from different regions of Italy. The price is 9900 yen, which is quite expensive for a pasta-centered course. The restaurant opened in September 2021, and there are still few reviews, but they are actively promoting on Instagram, showcasing various pasta dishes and even hosting pasta workshops. During weekdays for lunch, they operate as Curry Men Misato. The chef, Mr. Katsukazu Sanoyama, has experience working at Japanese restaurants during his student days before transitioning to Italian cuisine. He has worked at various pizzerias and trattorias, and after training in Italy, he opened his own restaurant. The name "fileja" comes from a type of pasta, symbolizing the passion of the sun, and they chose pasta names close to that meaning. There are over 650 types of pasta in Italy, and they want to convey the charm and variety of pasta through the course with 5 or more pasta dishes. The event started at 7:00 pm, so I finished work and headed to the restaurant. I got off at Iwamotocho on the Shinjuku Line and arrived at the restaurant in a few minutes. The location of the restaurant was a bit hard to find, with the front shutter deliberately closed and the back door with a simple sign of the restaurant's name. The staff was standing outside and guided me, which was helpful. The interior of the restaurant had only 9 counter seats with an open kitchen. It was a bit dim, but you could see the kitchen well. I think a bit more light would be better. I started with a glass of sparkling wine, the cheapest bottle. The aroma was refreshing, and the taste was strong and delicious. Now, let's start the pasta course! I was looking forward to trying various types of pasta. The first dish was "Tortelli" stuffed with potatoes. The chef stretched the dough thinly, and the buttery aroma and gentle texture were lovely. The simple potato filling was perfect for the pasta. "Pescifinto" is like an Italian-style potato salad, shaped like fish. The flavor was rich, and the edamame on top was delicious. "Raviolone" was a pasta with a raw egg yolk wrapped in it. When you cut it, the egg yolk oozed out. It contained ham seasoned with balsamic vinegar, which paired well with the egg yolk and pasta. "Stirillia" with snow crab. It's a pasta from southern Italy, woven from two directions. It had a unique texture and was interesting. The snow crab mixed well and made a robust pasta. I ordered a white wine for the next dish, which had a rose-like color but was actually an orange wine. It had the taste of white wine with a hint of red wine flavor, and it was delicious. Wine really comes in a variety of types. Squid and chickpeas - a sweet squid and a simple chickpea stew. It was very delicate.

A pasta course where each dish is prepared right in front of you. Each pasta dish is unique in flavor, appearance, and taste, and all of them are delicious. The wine that is paired with the dishes is also very tasty, making it a very happy time! I heard that the menu changes once a month, so I definitely want to go back. This is a restaurant I will definitely visit again.

Pasta is prepared right in front of you. It's exciting to watch the chef's skills. I was wondering why there was a shop card for slowcave last time, but it turns out the chef's mentor reviews the menu list and sends wine regularly. Oh, the raviolone from last time. The egg yolk inside was prepared in a liquid form and scooped out from there. When I asked what the liquid was, it was egg white.

Visited on a Sunday afternoon. I made a reservation about a month ago. [Points] - Freshly made pasta right in front of you - Simple traditional Italian dishes - High level of performance, with high-quality dishes served in small portions - Operation: Multiple staff members - Customer base: Mostly couples or married couples - Payment: Credit cards accepted - Charge, service fee: 10% - Online reservations: Available, for individuals as well - Lunchtime service: Available - Solo dining: Possible - Google rating: 4.5 - Tabelog rating and impression: 3.54, has improved quite a bit in the past six months. [About the Restaurant] A pasta restaurant where you can enjoy freshly made pasta right before your eyes, in a theatrical course. They also offer simple traditional Italian dishes. It's conveniently located near the station. [Interior] There are 9 counter seats with a normal amount of space between them. The lighting is somewhat dim, creating a theatrical atmosphere. The staff is attentive and there are quite a few of them. [Food] The course costs 9,900 yen. I opted for wine pairing with about 5 glasses. Since the pasta is made fresh, the service is a bit slow, allowing me to enjoy the drinks while waiting. The dishes included: - Tortelli stuffed with potatoes - Marinated cherry salmon - Cherry shrimp and potatoes? - Trofie with squid ink and two sauces - Tagliolini with wild sea bream - Blackthroat seaperch "zoggyu" - Bigoli "pescatore" - Marinated turnip - Pork and vegetable rolls - Cazzarelli with chicken and potatoes - Pasta stuffed with lamb - Beef tongue "bolito" - Spaghetti "vongole" - Risotto Milanese - Lemon chiffon cake [Food Impressions] I learned a lot about pasta names that I had never heard before, which was very educational. Each dish was carefully explained, and I could observe the process of making the pasta, even seeing it before boiling. The performances were impressive. The Tortelli, Trofie, Bigoli, and Cazzarelli were all made with unique techniques, and I still remember them vividly. The pasta stuffed with lamb was made with two types of dough, flavored with pepper and rosemary, making it original. The freshly made pasta had a chewy texture, a good wheat flavor, and a refreshing mouthfeel. The Tagliolini with wild sea bream was particularly delicious, with a rich flavor from the carefully prepared broth. The single dishes were all simple Italian dishes, but each ingredient was showcased beautifully and tasted great. The blackthroat seaperch was fatty and tender, cooked slowly in the oven until it fell apart. It was surprisingly delicious, especially when paired with flavorful olive oil and "zoggyu," an Italian herb seasoning. The beef tongue was also very tender, packed with umami flavor, and served with a refreshing paste called "bolito." The simplicity of the dishes allowed the flavors of the ingredients to shine, and the skillful cooking was impressive. The small portions and multiple dishes may leave you slightly wanting more, but you can enjoy high-quality Italian cuisine and performances. The service was excellent, with attentive and thoughtful hospitality.

Located just a minute's walk from the A2 exit of Iwamotocho Station on the Toei Subway Shinjuku Line, a 3-minute walk from the 5th exit of Akihabara Station on the Tokyo Metro Hibiya Line, a 4-minute walk from the Showa-dori exit of Akihabara Station on the JR Yamanote Line, Keihin-Tohoku Line, and Sobu Line, a 5-minute walk from the A1 exit of Akihabara Station on the Tsukuba Express, and a 6-minute walk from the 6th exit of Kanda Station on the Tokyo Metro Ginza Line. This Italian restaurant near Akihabara and Iwamotocho doesn't have a sign, making it hard to find. They serve 8 different types of pasta, which is quite exciting. The Tortelli stuffed with potatoes is a must-try, and you can watch the process of making it at the counter seats. The dishes are beautifully presented, with a luxurious touch. The menu includes various appetizers, pastas, and desserts, all of which are delicious and satisfying. The course menu for the day was exceptional.

You can't eat pasta courses like these anywhere else. Just that makes it worth coming here. They knead and make the pasta right in front of you, then cook and serve it. It's entertaining. Each pasta has a different taste and texture, showing the depth of variety in pasta. Amazing.

I'm glad I was able to introduce the Flare for the third time to everyone. I still feel like I want to eat a little more. This time, they only do colorful and time-consuming pasta dishes that are only available for private reservations. The Milan-style Doria and the baked pasta were all delicious. I want to go back again. The "One-time-only theater-style counter course" includes: - Tortelli stuffed with potatoes - Appetizer 1: Pesce Finto (Italian potato salad) - Appetizer 2: Pistunm Friuli soup - Trofie Lipidunivikatou (Sicilian local dish resembling a volcano) - Tagliolini with natural sea bream sauce - Bream bruschetta - Bigoli Pescatore - Appetizer 3: Crostini with anchovies and paprika - Appetizer 4: Pork and onions (forgot the dish name) - Pasta stuffed with lamb - Polpettone - Spaghetti Vongole - Authentic Milan-style Doria - Dolce. #fileja #Flare #Akihabara #AkihabaraGourmet #Iwamotocho #IwamotochoGourmet #SmallPortionsManyDishes #Pasta #Spaghetti #Tortelli #Trofie #ItalianCuisine #pastalover #spaghetti #noodlegram #noodlelover #creativecuisine #CounterItalian #InstaWorthy #InstaWorthyGourmet #GourmetGram #FoodieGirls #foodstagram #ThankYouForTheMeal

Flare in Iwamoto-cho offers Italian cuisine. I was invited by my gourmet friends to visit this restaurant in Iwamoto-cho. Flare mainly focuses on pasta courses with a variety of small portions. I love pasta but don't have many opportunities to eat it, so I was really looking forward to this visit. The interior of the restaurant is stylish with a main counter. It has a sophisticated atmosphere for adults. The live cooking experience where they prepare the dishes in front of you is amazing! The lineup for the day included dishes such as Torneielli stuffed with potatoes, Trofie with pistou, Trofietti with red snapper, Brindisi of hake, Crostini with peperonata, and more. The standout feature is the pasta being made right in front of you. Every pasta dish is incredibly delicious. I couldn't help but exclaim how tasty the Torneielli stuffed with potatoes was. The variety of pasta dishes available is also surprising. I didn't expect to be able to try a genuine Milanese-style risotto here, but it was incredibly delicious. Personally, I really enjoyed the red snapper Tagliolini, the pasta stuffed with lamb, and the Spaghetti Vongole. So delicious! I'm still a novice, so it's hard for me to provide detailed descriptions of the dishes, which is frustrating. The staff at the restaurant were very friendly and it was a wonderful dining experience.

Hello. I am the gourmet food servant "Solitary Gourmet⭐︎". This review is for those who want to make a successful date without trying too hard to talk, or for those who want to enjoy various types of pasta dishes slowly with wine. If you want to see my food reviews right away, please check below ◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆. Let's start! In fact, you can tell how much delicious food someone has eaten in Europe, especially in Italy/France/Spain/Switzerland, by their actions after returning home. Even if someone's SNS looks good and their conversation seems fun, if they start devouring Japanese food as soon as they return, it's a sure sign that they didn't eat anything special there (laughs). Gourmets who have eaten plenty of delicious food in Europe get used to the flavors there, and they continue to savor that experience even after returning home. The food level, especially dairy products, is very high in Europe. Italy, in particular, has a 100% food self-sufficiency rate, so the inflation rate is also low. The Mediterranean climate is truly amazing, especially in Northern Italy, where you really want to live. By the way, in countries where the local cuisine is exceptionally delicious, Japanese food/sushi restaurants are not widely available (they are more common in Germany and the Nordic countries). If you haven't traveled to Europe yet, you may feel a bit intimidated by those who have lived in or visited Italy or France. But I will tell you clearly. No problem! Momanterai (°▽°)!! Your experience and knowledge of those countries have nothing to do with anything. Even if you have lived in Italy or France, if you are not familiar with wine/art/history, or if you are not interested in those topics, I know many people, especially wealthy elderly people, who are not interesting to talk to at all (laughs). You've been to all the major cities in Italy? Oh, that's wonderful! Oh, you went on a 10-day tour? You just traveled around the country during that time, right? Oh, you spent nearly 100 million yen on Italy trips and went dozens of times until you got tired of it? But you didn't go to Switzerland as well? And you did all that on tour trips? Tour trips are basically group bus tours where you speak Japanese all the time, right? Even if you spend a lot of money on a tour trip, if someone loses their passport, all the other people's plans are ruined until it's reissued, and there are many selfish and self-centered people who often fight a lot, right? Even on luxury tours, the restaurants you eat at are predetermined by the travel company and your schedule is planned down to the minute, so you can't even visit your favorite restaurants or spend more than a few minutes in front of your favorite paintings. And Europe is fun to travel by train, but it's always bus tours, right? I don't like that. The 100 million yen you used is just to fly business class, right? Oh, that's why you eat and drink a lot on the plane, right? So you always bring miso, pickled plums, cup ramen, and retort food on your Europe trips, right? Even if you boast about having been to Italy or France many times, if you haven't really had any good food there up until now... well, you'll get bored, it's pitiful. Oh, you only stayed in Venice for 3-4 nights? If you had that much time, couldn't you have gone to Burano Island? Oh, you didn't go there? Certainly, I have a favorite seafood restaurant in Venice, but there are also lovely paintings, and the nearby Murano Island is quiet and nice, but if you were staying near the station, you should have stayed in Milan and taken a day trip to Turin on a sunny day using the Italo train. But starting with just Venice from the beginning, are you in your right mind? Seafood restaurant level ===========

I made a reservation online for the pasta course of 9900 yen with multiple small dishes. Early booking is recommended as it starts at 6:30 pm. I enjoyed sparkling wine while waiting. I opted for wine pairing which was adjusted based on my drinking speed. The pasta making process was fascinating to watch, starting from stretching the dough. The pasta dishes included potato pasta, red shrimp staccato, various bean soup, egg yolk pasta with balsamic, casbe and mini tomato gnocchi, caper-stuffed pasta, lamb-stuffed pasta, turnip salad, beef red wine stew, beef and pork, prosciutto, Genovese sauce, vongole risotto, and strawberry tart. Each dish was delicious and I look forward to visiting again!

The atmosphere of the restaurant is filled with a live feeling, limited to 3 groups per day. The space is underground, which adds to the excitement. I had a wonderful dining experience with lovely ladies in a fantastic space. The pasta was simple yet delicious, with a buttery flavor from baked potatoes. The freshly made pasta had a smooth texture. The menu included dishes like red shrimp scottato, Sicilian trofie, and gnocchi with sardine and tomato sauce. The highlight was the gnocchi with a soft texture that was incredibly delicious. The pasta machine used bronze or Teflon, and the dishes were beautifully presented. The meal also included a salad with paprika, a beef stew, and a lasagna with cabbage. The chef even improvised a special pasta dish for us based on our love for arrabbiata. Everything was satisfying, and the live atmosphere and chef's stories made the experience even more enjoyable. I would love to visit this wonderful restaurant again.

The chef's restaurant incorporates a variety of pasta dishes into the course. The meal starts with the chef immediately starting to make the dough right in front of the customers using a pasta machine. Surprisingly, the menu also includes Raviolone. I wondered if the Raviolone would also be finished in front of the customers. To my surprise, the chef brought out two types of dough (different for top and bottom) and a case with egg yolks. The chef then skillfully made the Raviolone right in front of us, paying attention to details like humidity. There was a slight issue with one Raviolone not sticking properly, but the chef quickly recovered. The following dish, Bigoli, was made using a Torchio while the customers watched. This restaurant stands out for its exceptional skills and unique techniques, making me want to visit again. The course included 8 pasta dishes, with only one using dried pasta, while the rest were freshly made from scratch. I was initially worried about how long it would take, but the dishes were efficiently prepared, taking about 2 and a half hours this time.

I found out about this pasta specialty restaurant through Yoyogi Stroll, and it's quite unique! The best part is that you can try a variety of pasta dishes in small portions at a reasonable price of ¥9,900 per person. The restaurant is run by the same staff who operate a curry udon shop on weekdays for lunch, and on Sundays they offer a pasta course for lunch and dinner. The course includes two appetizers, several small pasta dishes, another round of appetizers, more pasta, and dessert, all of which change seasonally. The kitchen is open and you can watch the chefs prepare the dishes in front of you. There are 8 counter seats, as well as tables for 4 and 2 people. We made a reservation for 12 o'clock, and finished the course at 3 o'clock. It was surprising that it took 3 hours, but it was also quite enjoyable. They only serve natural wines, so my husband didn't drink, but I opted for the wine pairing, which ended up being more expensive than the course itself. Overall, the food was good but nothing stood out as exceptional. I don't think it's the kind of place I would go to frequently. The service provided by the two male staff members was very attentive.