The restaurant is located a 5-minute walk from Kiba Station on the Tozai Line. There is no signboard at the storefront. When you open the door and enter, a cheerful madame welcomes you. Chef Daisuke Yamaguchi has worked at "Aroma Fresca," "Casa Viniteria," and "AW Kitchen," and also trained in Italy, specifically in the Marche region. Four years ago, he started his own restaurant here with the madame. Their banter throughout the meal was hilarious and had us laughing the whole time. Even though they may not realize it, their friendly teasing, combined with the chef's kindness and the madame's warmth, creates a wonderful atmosphere in the restaurant. As the chef started making pasta, the madame mentioned that during his 7 years of training, he was never allowed to make pasta. The chef quickly retorted, "Hey, I'm making pasta now, save that story for later," which had us bursting into laughter. The chef shared stories about his journey, including backpacking from the Himalayas to India and the tough times he faced. The restaurant has a 7 pm fixed start time, with seating for 6 at the counter and a 15000 yen course menu. The dishes included various high-quality ingredients like French ham, burrata cheese, Shimane sea bream, cold pesto pasta, swordfish from Takeoka, sweet corn soup, Miyagi beef tripe, homemade maccheroncini, Sicilian pasta, Kikuchi Genghis beef sirloin, and more. Each dish showcased the chef's dedication to quality and creativity.

Hidden gem Italian restaurant. Exquisite course using rare premium ingredients. Very delicious. Thank you for the wonderful meal. French, Spanish, Austrian cured ham (pork, beef), Prioche (chewy texture), Platter cheese & anchovy, rare olive oil (produced only about 1000 bottles a year), Shimaji from Kochi and Bafun uni from Rishiri, Capellini with black soybeans from Niigata, Fried Me-hikari from Choshi, Cold soup made with Aomori corn, Beef offal stew and Holo-holo chicken soup, Maccheroni with summer truffle (difficult to cook fine pasta), Pasta with clams from Aichi, snow crab from Hokkaido, and Myoga chili from Kyoto, Kumamoto Kikuchi Genji beef sirloin steak, Basque cheesecake, Passion fruit ice cream, Iced coffee.

I visit a very delicious Italian restaurant in Kiba every 3 months. There are quite a few delicious restaurants out there. When I think of the restaurant I visit regularly, in the end, it's the people - the chef and the madam - that I like. (There are also some restaurants where I really like the chef but can't get a reservation...) The restaurant is run by a chef and a madam, and both of them always give their all to serve delicious food. Chef Daisuke Yamaguchi trained in Piedmont and Marche in Italy before returning to Japan, gaining experience at places like "Aroma Fresca," and opened his own restaurant in 2020. This time, I had a platter of plenty of prosciutto!! It goes perfectly with focaccia. Burrata and anchovy with lemon jam, swordfish from Chiba's Takeoka, pasta with sea urchin and black bean sprouts, fried eggplant, rice stewed in chicken broth with hachinose and giara anchovy butter and summer truffle pasta, zucchini, bell pepper, and clam raganelle (Sicilian pasta), bolognese tagliatelle, spaghetti with Aomori's Takemi (corn) in garlic oil, Kagoshima Gengoku beef shoulder loin, shine muscat and kyoho grape semifreddo and panna cotta, coffee after the meal. It's always so delicious and so much fun!! Five kinds of pasta!! Thank you, Chef Yamaguchi!! Money spent: 16,600 yen Rating: 5 stars 5 stars: Definitely want to visit again!! 4 stars: Would like to revisit if given the chance! 3 stars: Would be okay to revisit. 2 stars: Once is enough. 1 star: No need to go.

Commedia, a restaurant with consistently high ratings in the 4-point range, is becoming increasingly difficult to book. Before it becomes one of those hard-to-reserve spots, I decided to revisit with my usual friends and dive back into its unique space. The menu consists of chef's choice only. We started with a blood orange juice with a surprisingly thick texture, mild acidity, and exquisite sweetness. The mixed ham plate featured beef and pork, with rich umami and elegant texture. The platter of cheese, anchovy, and cheddar showcased the robust flavor of the cheese, the intense flavor of the anchovy, and the delicious lemon jam sourced from Gelateria Il Brigante. Each ingredient highlighted Chef Yamaguchi's skill. The olive oil served with bread was of excellent quality, adding depth to the dish. The second drink was oolong tea, elegant and easy to drink. The dish of swordfish, okra, cucumber, and molokhia was a delight, with juicy swordfish and the umami of the accompanying vegetables. The capellini with black beans had a light and delicious flavor, while the blue eggplant fritters were juicy and flavorful. The corn soup made with Aomori's Tatekimi corn was a standout, with a rich depth of flavor and a light texture. The dish of Miyazawa beef tripe and honeycomb tripe in chicken broth was exceptional, with tender tripe and a refined taste. The maccheroncini with herbs, anchovy butter, and summer truffles had a delicate texture and a burst of flavors. The lagane with Hokkaido hairy crab, bell pepper, and Aichi clams had a chewy texture and a delightful aroma. The Kikuchi Gengo beef shoulder loin was lean yet tender, with a sweet umami flavor. The meal ended with a satisfying pasta dish and a dessert of panna cotta with Shine Muscat grapes from Okayama and yogurt ice cream from France Dessert Company. I will definitely be returning. Thank you for the delicious meal.

I revisited Commedia, where I was impressed during my first visit in May (before the Japanese Derby). The restaurant has been receiving high praise lately and reservations are becoming difficult to secure, so I wanted to go back before it gets too busy. I went with my usual friends, wanting to enjoy the chef Yamaguchi's dedication to ingredients and meticulous work, as well as the comedy of his wife. We opted for the chef's choice course menu, and I enjoyed a bottle of beer. The chef's wife even put a frozen bottle guard on my beer to ensure it stayed cold, which was a nice touch. The meal started with a platter of five types of cured ham, including French and Spanish varieties which were outstanding. The platter also included cheese, anchovies, and cheddar with lemon jam from a gelateria in Kamakura. The olive oil from Sicily was smooth and delightful. The dish of swordfish, okra, cucumber, and molokheya was beautifully presented and the swordfish had a perfect amount of fat. The lemon added a refreshing touch to the vegetables. The capellini made from Kurosaki soybeans was a contrast of smooth pasta and coarsely crushed beans, topped with creamy sea urchin. The fried green eggplant was juicy and crispy, with a perfect balance of salt. The corn soup made from rare corn was incredibly rich and sweet. The dish of Miyazawa beef tripe, honeycomb tripe, and chicken broth was a dream come true, with a buttery and flavorful soup. The macaroni with summer truffles was infused with herbs and anchovies, and the pasta was expertly made. The lagane pasta with clams and snow crab absorbed the flavors beautifully. The sweet bell pepper was surprisingly sweet, and the Miyazawa beef shoulder loin was cooked to perfection, tender and flavorful. The arugula and mushrooms added a nice touch of acidity and saltiness. The requested arrabbiata pasta was made with Italian peppers for a pleasant spiciness. The dessert of Shine Muscat grapes and panna cotta with yogurt gelato was refreshing and creamy. The Shine Muscat grapes had a light sweetness, and the panna cotta was rich and smooth. Overall, it was a fantastic dining experience at Commedia.

I visited this shop in Kiba. The atmosphere of the couple relaxing was nice. It felt cozy like when you visit a good shop in the countryside. The course had a mild saltiness, so I didn't get tired of eating and it was delicious. The chef and madame were very hospitable. I would like to visit again.・5 types of prosciutto・Burrata cheese, anchovy, Nara fig Letizia・Numazu striped horse mackerel with Yanaka ginger, herbs, and vinegar citrus・Niigata Kurosaki soybeans, Fukkou Bay sea urchin cold capellini・Fried green eggplant with stone-milled semolina flour・Corn soup with yellow submarine corn・Simmered Miyazawa beef tripe and gizzard with hokkaido chicken soup・Summer truffle with macaroni butter, anchovy, sage, thyme, and rosemary・Aichi asari clams, Hokkaido snow crab, Mannenji chili ragu・Kumamoto Kikuchi Gengoku beef with spicy arrabbiata sauce・Passion fruit sherbet, Okayama Shine Muscat grapes, Niigata peaches, Natsuko

Here is the nearest station, Kiba Station. I hadn't really gotten off here before, so until the last minute, I was like, "Huh? Was it Kiba Station or Shin-Kiba Station?" It would be a big problem if you got the station wrong! The stations are not close to each other. So, the correct answer is Kiba Station. It's about a 5-minute walk from exit A1 of Kiba Station. I looked at the map to get close to the restaurant, but since there was no sign, I had a hard time noticing it and wandered around for a moment, but I finally arrived. The meal starts all at once. The imported hams are ⚫︎ 16-month-old French ham ⚫︎ Italian bresaola ⚫︎ Spanish Napoli salami. Since the import of Italian ham has been banned for over a year now, more chefs in Japan have started making their own hams. The burrata is topped with plenty of olive oil, with 1600 pieces produced annually. The anchovy and fig jam served with it go well with the burrata and olive oil. Grated striped horse mackerel with Yanaka ginger, served with Edo-style herbs from Showajima. The Genovese pasta, made with only basil and pine nuts, was surprisingly satisfying without any unnecessary ingredients. Even though I'm not a fan, I omitted the uni mixed with sea urchin from Okushiri. The swordfish from Takeoka is served fried. The batter is made from a mixture of stone-milled semolina flour from Chiba Prefecture and freshly picked corn. The seasoning is just salt. The sweetness spreads throughout the mouth, and the aroma that escapes into the nasal cavity is irresistible. The hachinose and gear are made from Yonezawa beef. The carefully prepared hachinose has a clean aroma from being simmered. The soup, simmered slowly with chicken broth and boiled chicken, is full of collagen that melts in your mouth. The rich and clear soup was quickly finished. It's a classic dish. The macaroncini is made with zero-zero flour, semolina flour, and whole eggs. The herbs of thyme, rosemary, and sage spread a pleasant aroma. The summer truffle has a subtle aroma, so the herbs support it without being intrusive, which is actually nice. It's a pasta that makes you want to come back for more. The lagane pasta is made with a half-and-half mixture of zero-zero flour and semolina flour, with plenty of water. It includes ingredients such as snow crab and mussels. I learned about Kikuchi Gengos beef from Kumamoto for the first time. It's said to be raised by Masunaga-san. It's raised with clean water and pesticide-free feed. They incorporate a circular livestock farming system. The pleasant umami can be felt with each bite. Finally, if there's still room in your stomach, you can try the tomato pasta. The fact that the chef says he's confident that he won't bore you until the end with only simple ingredients in the pasta is probably because he's the chef. Each dish makes you want to eat more with each bite. It's like a taste you love even though it's a unique pasta, and you've been waiting for it. For dessert, I had Basque cheesecake. The meal ended with tea and dessert. The chef and madame had a very close and friendly relationship, with no hint of malice, making the banter entertaining, and the six-seat counter was filled with smiles in a relaxed and gentle atmosphere. The meal starts at 7:00 p.m., but somehow it goes past 10:00 p.m. It's a wonderful place where you don't notice the passage of time because it's so much fun. You can see why it's a popular restaurant in terms of atmosphere and taste. And the course is only 15,000 yen! Thank you for the meal^ ^ ----------------------------------------- ⚫︎ TABEROG REVIEWER AWARD 2023 GOLD Shop Complete Award We received it again this year! ⚫︎ Thank you for reading to the end. Likes and comments are very encouraging. I would be grateful if you could save or follow with a click. ----------------------------------------- ☆☆☆ I would be happy if you could see this ☆☆☆ ✔︎ Instagram → Kaibara Youco (kaibara_youco) ✔︎ Google → Kaibara Youco ✔︎ Tabelog → Kaibara Youco I appreciate your likes and follows. ------------------------------------------

Located just a 3-minute walk from Kiba Station, this Italian gem offers the ultimate pasta experience with a rating of 3.50. The "omakase course" (15,000 yen) includes a variety of dishes such as a platter of prosciutto and salami, homemade focaccia, burrata cheese, anchovy fig jam, olive oil, and more. The chef, who previously ran an Italian restaurant, has revamped the place and renamed it "commedia," which means "comedy" in Italian. The open kitchen allows diners to enjoy a theatrical Italian dining experience. Highlights of the meal included the flavorful prosciutto, fresh fish carpaccio, and a luxurious tripe dish made with beef tripe and tail soup. The pasta dishes, including a red eggplant and sea urchin capellini, a truffle macaroncini, and a spicy arrabbiata, were all exceptional. The meal ended with a basil and herb pasta, making it a total of five pasta dishes enjoyed. The restaurant has quickly gained popularity with a rating of 3.50 on food review sites, and it is expected to receive awards in the near future. Due to its increasing popularity, it is recommended to make reservations in advance. Overall, it was a satisfying dining experience and definitely worth a visit.

I visited Commedia, a popular counter Italian restaurant in Kiba. The lovely couple who run the place served us delicious dishes such as assorted salami and prosciutto, homemade bread, ricotta cheese with anchovy and fig jam, sashimi of striped jack, cold pasta with red eggplant and sea urchin, fried belt fish with sweet vinegar pickled shallots, cold corn soup, pasta with summer truffles, lagane with clam and snow crab sauce, Kikuchi Genji beef sirloin steak with arugula and mushrooms, spicy arrabbiata pasta, passion fruit sorbet, panna cotta, and American cherry. The chef's attention to detail and selection of high-quality ingredients truly stood out in each dish. The pasta was especially delicious. The chef's passion for food was evident throughout the meal, and the lively conversation with his wife added to the enjoyable experience. I was impressed by this ideal couple and their dedication to their craft. I believe the chef is a true culinary artist with a unique perspective. I look forward to visiting again. Thank you for the wonderful meal!

The dishes served with carefully selected ingredients and the passion of the producers were delicately seasoned and warmed my heart. The special dishes were simple yet unique, allowing us to enjoy a truly special dining experience. We had the Chef's Choice Course 1.5 with wine pairing 2.0. Here are some highlights: - Freshly sliced assorted ham: The combination of fresh burrata cheese, anchovies, olive oil, and fig jam was a perfect marriage of flavors. The fig jam, made without additives, was exceptionally delicious when paired with the freshly baked focaccia. - Striped jack carpaccio: The concentrated flavors of dried red eggplant and sea urchin created a stunning harmony that left us in awe. - Beltfish with black sugar vinegar onions: The crispy yet tender beltfish with the sweet and tangy vinegar onions was a delightful combination that I absolutely loved. - Morning corn soup with fresh corn: The maccheroncini with summer truffles, olives, anchovies, and herbs was a multi-dimensional dish with a rich and aromatic flavor profile that was beyond just truffle pasta. - Lagare pasta with snow crab and seafood: The deliciousness of the seafood was front and center, and the chewy texture of the noodles was delightful. - Kikuchi Gengosu beef sirloin with Hasegawa mushrooms: The beef, with its low melting point, released a high-quality fat that enhanced the meat's flavor. The surprisingly refreshing aftertaste was truly remarkable. - Arrabiata Dolce - Panna cotta and passion fruit gelato: The dessert was a perfect ending to the meal, with the creamy panna cotta and tangy passion fruit gelato complementing each other beautifully.

This cozy Italian restaurant, run by owner chef Daisuke Yamaguchi and his wife, has only 6 wooden counter seats. Located in a quiet area away from the hustle and bustle of the city, the "15,000 yen course" may seem surprising at first glance. However, the fact that they can take on this challenge in Kiba, not in Ginza, Akasaka, or Roppongi, is a testament to Chef Yamaguchi's determination and unwavering confidence built up over the years. Using the finest ingredients with meticulous care and love, they create exquisite dishes. The stories shared by the chef and his wife add to the charm of this restaurant. The day I visited with a colleague who has a high interest in ingredients and producers, we enjoyed dishes like pasta with summer truffles and fresh sea urchin, Kumamoto Kikuchi Gengoro beef steak, Shizuoka Hasegawa Farm mushrooms, anchovies and cheese with premium olive oil, and thick-cut sashimi of striped jack. It was a series of incredibly delicious dishes that enhanced the charm of the finest ingredients with the best seasonings and techniques. This restaurant, which has been featured on famous YouTube programs and gourmet information, is becoming increasingly difficult to book, so it's a good idea to make a reservation several months in advance for a future treat. It's a special place that you may not want to be known to too many people to avoid making reservations difficult, but at the same time, you want more people to visit and discover its charm. Thank you for the wonderful meal.

I visit a very delicious Italian restaurant in Kiba every three months. The chef and madame both have a great passion for serving delicious food. Chef Daisuke Yamaguchi trained in Piedmont and Marche in Italy before returning to Japan. He gained experience at places like "Aroma Fresca" before opening his own restaurant in 2020. Here is what I had: a generous assortment of prosciutto, Akashi sea bream with Egyptian purple salt, Murasaki sea urchin Genovese, fried conger eel and young corn, pasta with squid ink, talharim with snow crab and sun-dried tomatoes, short pasta with tripe from Yonezawa beef, zucchini and 5-year aged Parmigiano Gentile, high-quality pasta from Chikushigen-go beef Ichibo, additional vongole, 100% mango sorbet with fromage blanc, and panna cotta. It was all very delicious and I enjoyed being able to try so many different pastas. The chef and madame were truly wonderful. Amount spent: 16,800 yen Rating: 5 stars 5 stars: Definitely want to revisit! 4 stars: Would revisit if given the chance. 3 stars: Would consider revisiting. 2 stars: Once is enough. 1 star: No need to go.

This is a virtual space. Here, you can make meat incredibly tender, or turn edamame into a fluffy texture. You may also experience the pleasure of controlling the deliciousness. While eating, release your mind! I muttered in my mind the other day, and I visited the restaurant that the chef mentioned during our conversation at Bottega in Hiroo with my friends for the first time. It's about a 5-minute walk from Kiba Station on the Tokyo Metro Tozai Line, towards Nishi-Funabashi. The restaurant is a bit hard to find, but it's a place where you can see the kitchen from outside. The course is a set menu only (this time it was 15,000 yen). The restaurant is particular about the quality of ingredients and seems to source ingredients from Kamakura Gelateria Il Brigante, which I also like. This time, I wonder if I should use cheese? and the chef showed me the cheese. For drinks, the first one was "The Tea Company" Select Tea Rose Tea. It is a clear tea with a subtle astringency, and a gentle rose scent spreads softly. Assorted ham and salami - Assorted French ham and Italian salami (now imported directly from Spain as it is not possible to import currently). All are additive-free, and you can feel a remarkable transparency. The soft delicate flavor, light fat, and the hum of the ham and salami are impressive. Bread is served at this point. The crispy texture and fragrant crust on the outside, and the chewy texture inside, are delicious. What surprised me was that it was still delicious even when it cooled down. You can feel the richness of the wheatiness around it. Burrata, Ajihei Kabocha, Essenza Balsamico - Although there is no sweetness, the feature of Ajihei Kabocha is that it becomes a fine paste. I couldn't tell it was pumpkin without being told. The harmony of the softness of the burrata cheese and the extraordinarily smooth Ajihei Kabocha made me freeze. The 5-year-old balsamic vinegar from Essenza shines like a drop of water on the surface. I marvel at the high level of originality that makes you wonder if this is not the real world. The second (& third) drink was "The Tea Company" Select Tea Oolong Tea Benihouji. This soft umami and refreshing astringency are delicious. Kunbu Morisan Tokishirazu, French wild asparagus, Hassaku - Whenever I go to Hokkaido, I always drive along the way between Akkeshi and Nemuro. I also remember the station on the Hanasaki Line. Tokishirazu is not heated, but sterilized by freezing, then sautéed with the skin side as the center. I froze at the tender and smooth texture. The asparagus also has a rich flavor, and the slight resistance in the texture is also wonderful. The quality of Hassaku is also impressive. Me-hikari - Simple fritters. The light crispy feeling on the head and the moist contrast of the body make me ecstatic. The batter is also delicious. Asa-gore Gold Rush - This is also a simple dish. The sweetness and texture are solid, and the soup also has a strong flavor and is delicious. Taliolini of Amakusa Watarigani - The chef went to the local area to purchase it and brought back the Watarigani directly by plane. I was frozen by the sweetness of the crab. The light texture of the taliolini and the aroma of the egg are also good. Red eggplant, anchovy pasta - Although it is dried noodles, the elasticity is wonderful. I am ecstatic about the umami of the red eggplant. Kikuchi Genji beef fillet and thigh - I froze at the incredible tenderness and smoothness of the fillet. The texture feels like it's not real. It was heated as a lump, but the heat penetrated uniformly inside. The thigh has a good texture. Mie clams and fava bean aiolio - The vivid color of the fava beans is impressive. I froze at the fluffy texture of the fava beans and the umami of the clams. How did they achieve this texture? Gelato of rum raisins, tiramisu - It tastes like eating rum raisins directly, but the refreshing taste of the gelato adds a mysterious deliciousness. The tiramisu also has an excellent creamy feeling, and I am ecstatic about the elegant flavor. Herb tea (Hokkaido-produced Good Night) - A herb tea blend from Hokkaido that supports a good night's sleep. Soft flavor Everything was delicious, and that was the impression. The quality of the ingredients is outstanding, and the creativity that makes you feel like it's not real is also admirable.

This is a restaurant that I have been curious about for a while. While searching for new restaurants, the photos of the dishes looked delicious, so I invited my usual friends and visited for the first time. It is located about a 5-minute walk from Kiba subway station, next to the famous ramen shop "Kisaragi". The entrance has a solid wooden door, and you can see the open kitchen and counter inside. The course is chef's choice for ¥15,000. The dishes are based on the ingredients and the chef's inspiration for the day. There is no a la carte menu, and the dishes are a surprise. We arrived at 6:30 pm when they opened. We relaxed with craft beer from Italy (¥1000) until the course started at 7:00 pm. The course began with a platter of prosciutto and salami, featuring French prosciutto, Napoli salami, Milano salami, and coppa ham, all thinly sliced to bring out their rich flavors. The homemade focaccia was moist and chewy on the inside and crispy on the outside, with a delightful sweetness from the wheat and a sprinkle of rock salt. The chef's wife, who is in charge, changes the recipes on a whim, according to the ingredients and the day's mood (laughs). The burrata cheese with kabocha pumpkin puree and 15-year-old balsamic vinegar was a delightful combination of rich burrata cheese, flavorful balsamic vinegar, and extra virgin olive oil. The next dish was Tokishirazu (a type of fish) with wild asparagus and yuzu, which featured frozen fresh Tokishirazu to avoid any risk, with a crispy skin and tender flesh, paired with rare French wild asparagus for a unique texture. The bitterness of the yuzu peel added a refreshing touch. The Megikari fritters were made with large Megikari fish fried in semolina flour, resulting in a simple yet delicious dish with a crispy head and tender flesh. The Gold Rush cold soup was made with incredibly sweet Gold Rush tomatoes, with the sweetness present in both the flesh and the soup. The Watarigani (crab) tagliolini made with crabs sourced from Amakusa was rich in flavor, with a unique umami taste from the crab meat and roe. The tagliolini pasta, made in-house, was perfectly coated in the sauce, enhancing the dish's flavors. The Red Nasu (eggplant) and anchovy pasta featured steamed red nasu with a silky texture and subtle sweetness, complemented by anchovies as an accent. The pasta was made with dried noodles cooked al dente, absorbing the flavors of the red nasu. Sprinkling 15-year-old Parmigiano Reggiano on top added richness and depth to the dish. The grilled fillet and leg of Kikuchigengo beef were cooked to perfection, with the fillet being tender and flavorful, while the leg had a chewy yet soft texture. The dish required no words to describe its deliciousness. The Mie clams and fava bean aioli featured plump clams with a strong flavor, paired with tender fava beans that complemented the aioli sauce. Even if you're not a fan of fava beans' aroma, this dish was surprisingly delicious. The dessert of rum raisin gelato and tiramisu had a refreshing gelato paired with a rich homemade tiramisu, creating a delightful contrast. The espresso was a perfect way to end the meal. The freshness of the ingredients and the delicate yet simple seasoning showcased the chef's excellent skills. Even my friends who are used to eating delicious food were impressed, and I'm already thinking of revisiting soon. It's probably only a matter of time before it becomes difficult to make a reservation here. Thank you for the wonderful meal.

I wanted to try Italian cuisine and everything was delicious. It was nice to have three types of pasta served. I would like to try the pasta course one day as well. - Order details - Dinner Course ¥15,000 Spanish Finochio, Napoli Salami, Milano Salami, Coppa, French Ham, Chiba's Fruit Tomato, Italian Ricotta Cheese, Calabria Orange Jam, Olive Oil Asparagus (Asperdusobaje), Hokkaido Kombu Morito Kishirazu, Tosa Konatsu from Shimane, Semolina Flour Fritter Genovese Cold Pasta, Chicken Shellfish, Yonezawa Beef Offal Stew (Tripe, Giara Zuwai Crab) Handmade Tagliolini, Leek, Green Chili Eggplant, Ricotta Salata, Tomato Pasta Kumamoto Kikuchi Gengo Beef Thigh, Bell Pepper, Fava Beans, Basque Cheese Almond Semifreddo

As soon as I sat down and before even being asked for a drink, the chef started talking about the freshly ground flour that had just arrived. He mentioned a person who grows Italian wheat in Chiba and how amazing the flour is. He also mentioned that they had made pasta already, so there would be an extra pasta dish today. However, he said they would decide on the preparation as they go along. The chef's enthusiastic storytelling was interrupted by the wife starting to take drink orders, and all the customers burst into laughter. It was clear that it was going to be a great meal even before starting to eat, and the excitement was palpable. Starting from Trattoria Salsamare, then moving on to Piedmont, Marche, Aroma Fresca, and Casa Viniteria, Daisuke Yamaguchi, who had previously been at inetto, opened a renewed version of the restaurant at the same location at the end of last year. They offer only a course menu for 15,000 yen, with the option of pairing wines. Here is a summary of the dishes we enjoyed: French ham, two types of Spanish Milano salami, Coppa, Caprese with lemon jam from Gelateria Il Brigante in Kamakura, Sakuramasu, Me-hikari semolina flour fritters, cold Genovese pasta, Miyazaki beef tripe, Hokkaido snow crab and tomato pasta, Kagoshima broad bean and mushroom cream sauce pasta, Aglio e olio with green chili, Akagyu sirloin with butter sauté and shallot butter sauce, Basque cheesecake with raisin ice cream, and herbal tea from Rian Farm in Hokkaido. The chef and his wife were delightful and we enjoyed a two-hour conversation about their passion for cooking after the meal. I look forward to trying the Kikuchi Gengyu beef on my next visit.

A hidden Italian restaurant without a sign at Kiba Station. Renovated interior and name in December 2022✨ I've been curious since the old days, but didn't have a chance to visit until now when a regular customer invited me. The cozy atmosphere of this homey restaurant run by a couple is amazing! The chef will tell you anything about the dishes, making it feel like you're at a gourmet friend's home party. 《 Dinner Pasta Festival (Special Course) 》 ¥15,000 - Prosciutto and Salami - Homemade Focaccia - Capellini with Tomato and Cheese - Ibaraki Me-Hikari Fried Fish - Ricotta Gnocchi with Green Peas - Shiitake Mushroom Tagliolini with 5-year Aged Parmigiano - Kikuchi Genji Beef Tripe - Doncicci Anchovy Linguine - Zuwai Crab and Broccoli Orecchiette - Ibaraki Hamaguri and Snow Pea Trofie - Akagi Beef Sirloin - Zucchini Long Pasta - Fava Bean and Mushroom Pappardelle - Homemade Panna Cotta - Rum Raisin Ice Cream - Herbal Tea On this day, we opted for a pasta-focused course with a thrilling lineup of live-cooking dishes! In total, we had 13 dishes including 8 different types of pasta. They were all delicious, but the winner was the Tripe! It was absolutely amazing️ Never thought the word "beautiful" would come to mind when describing tripe. I especially loved the handcrafted Orecchiette and Pappardelle, as well as the short pasta with clams! So chewy♡ I'd love to try the regular course available at the same price, and also visit the sporadically open Karasumi pasta shop for lunch!

Located a 5-minute walk from Kiba Station, this cozy Italian restaurant exudes the warmth of wood at its counter. It recently changed its name from "inetto" to "commedia," which means "comedy" in Italian. They offer a set course menu only, starting with the Chef's Omakase Course for 15,000 yen. The course includes a variety of 5 types of prosciutto, burrata cheese with lemon jam, squid and yuzu, white asparagus fritters, simmered rice zawa beef offal, king crab and celery tagliolini, steamed firefly squid and squid ink pasta, goat cheese and spicy tomato pasta, Kikuchi Gengou beef sirloin, and mango fromage blanc. I was excited to try the luxurious assortment of 5 types of prosciutto in the first course. Due to the difficulty of sourcing prosciutto from Italy, the restaurant now imports it from Italy via Spain, where Italian artisans are experimenting with different methods. The freshly baked focaccia served after the prosciutto was exceptionally delicious, with a crispy exterior and a soft, chewy interior. The three pasta dishes that followed were all unique and delicious, especially the spicy tomato pasta topped with plenty of goat cheese. The Kikuchi Gengou beef, raised on a diet of amani and straw, had a rich umami flavor in the main course. The generous servings of vegetables on the side were a delight, and I particularly enjoyed the Italian peas and carrots. The dessert of mango fromage blanc, with frozen mango puree and a generous portion of fromage blanc, was also a highlight. The chef, who enjoys exploring different eateries, creates a relaxed and enjoyable dining atmosphere, making it a pleasant experience. I'm curious about their lunch menu featuring pasta with karasumi butter and the pasta course, so I definitely want to visit again.

Located just a few minutes' walk from Kiba Station, this Italian restaurant is easy to find as it is lined up with other shops. I made a reservation for a weekday night and the interior of the restaurant has both counter and table seats, but on this day, only the counter seats were being used. The counter seats are spacious and comfortable, allowing for a relaxed dining experience. The only option available is a 15,000 yen chef's course, which includes a ham assortment, 6 appetizers, 3 pasta dishes, a main meat dish, and dessert. The quantity and quality of the food make it well worth the price. The variety of appetizers was impressive, with many dishes highlighting the deliciousness of vegetables such as asparagus and onions. The focaccia served was also very tasty. The main meat dish featured Kikuchi Gengoku beef, a brand from Kumamoto that focuses on producing delicious lean meat without necessarily aiming for A5 rank. The cut of meat I had was very moist and tender, with a strong umami flavor. The chef and the owner are both very friendly and passionate about their restaurant and food, making for an enjoyable dining experience. It seems like this place is going to become even more popular in the future.

"Commedia" is an Italian restaurant located about a 5-minute walk from Kiba Station, with no sign outside. It used to be called "Inetto" at the same location, but after renovating the interior, the name was changed to "Commedia," meaning "comedy." It is run by Chef Yamaguchi and his wife, who previously worked at restaurants like "Aroma Fresca." When I first tasted Chef Yamaguchi's dishes, I felt that he truly captures the essence of the ingredients. He uses Italian cooking techniques to present the true essence of the ingredients to customers without any unnecessary embellishments. This style was inspired by Chef Koji Kobayashi of the famous restaurant "Foliorina Della Porta Fortuna" in Karuizawa. Chef Yamaguchi cleans the kitchen until 3 a.m. without focusing on efficiency. However, there are dishes that can only be found here and nowhere else. Today, I had the chef's choice course with wine pairing, which included: - Assorted prosciutto - Burrata cheese, anchovies, clementine jam, olives - Grilled squid with aioli - White asparagus fritters - Roasted new onions - Stewed Miyazawa beef offal - Tarragon crab pasta - Calabrian tomato orecchiette - Kikuchi Gengou beef steak - Basque cheesecake Chef Yamaguchi's desire to simply serve delicious food is what makes his dishes so pure. Thank you for the wonderful meal. *Please visit my blog for more restaurant reviews. Feel free to stop by!"--------------------------------------------------------------------Please visit the official Shinagawa Ikko blog ♬ https://ikkos-films.com/

We visited a restaurant recommended by my father's acquaintance to celebrate my parents' silver wedding anniversary as a family. The menu was a 15,000 yen course meal. They seemed to be very particular about the ingredients, and each dish was explained in detail. It was a happy and wonderful evening.