Located in the best location right across from Isetan at the Shinjuku Sanchome intersection, "Ristorante Venire Venire" offers a weekday lunch course. Situated on the 8th floor, the restaurant is bathed in pleasant sunlight streaming in through large windows. The view of the rooftop sign at eye level with Isetan is quite refreshing. First, we enjoyed the Italian-style "8 "OTTO" - Hachiman Salmon Ricotta Cheese Ravioli" featuring an assortment of antipasti. The presentation was lovely, incorporating Japanese-style ingredients like yuzu-flavored tomato marinade and sake lees. The primo piatto was the "Iwate Tanka Beef Lasagnette," where Parmesan was generously grated tableside. The chef, originally from Iwate, incorporates many local ingredients into the menu. For the secondo piatto, we had the "Salt Koji-flavored Young Chicken" with warm vegetables and sansho pepper-infused fond de veau sauce. The meat, marinated in salt koji, had a rich and tender flavor profile. The combination of Japanese ingredients throughout the dishes makes them appealing to a wide range of diners. To finish, we had the "Rare Cheesecake" with three types of berries, a visually delightful dessert. We leisurely enjoyed coffee post-meal. The restaurant offers only set courses, but the weekday lunch starting from ¥3,300 is reasonably priced and includes dessert. Despite opting for the shortest course, the dishes were beautifully presented and substantial. We were able to chat with friends without worrying about other customers.

Recently, we visited this restaurant along the Yamanote Line for our wedding anniversary dinner. After doing a little shopping at Shinjuku Isetan, it was the perfect location to access. We toasted with our favorite sparkling wine, enjoying dishes like Kubumaki Ranch Rich Cheese with Summer Vegetables and Macedonian, and Hachimantai Salmon with Zucchini, Cannelloni, Lychee, and Dill. Each dish was carefully prepared and delicious. We switched to white wine and tried the Selected Corn Soup with Cumin, which had a mature flavor. Then we switched to red wine and enjoyed dishes like Iwate Tanagoku Beef Lasagnette with Oshima Tomato Puree and Swordfish with Iwate Mountain Grapes, Balsamic, and Winter Melon. The beef lasagnette was a personal favorite, with a perfect match of lasagna, rich meat, and tomato sauce. The swordfish with balsamic sauce was also delightful. We also tried the Black Wagyu Sirloin with Blue Yuzu and Yuzu Salt from the northern limit, which was fatty and refreshing with the yuzu. The side of summer vegetables was also flavorful. We ended the meal with dishes like "Iwate Hitomebore" Grilled Tomato Risotto with Sprout Mist and 18-Month Aged Parmigiano, and Griotte Cherry Cheesecake with Pistachio. The Basque cheesecake with cherry mousse and pistachio was delicious, whether eaten separately or together. We also received an anniversary plate, which was a nice touch. We chatted over coffee and realized how late it had gotten, having enjoyed a full-course meal from vegetables to fish, meat, and dessert in a spacious private room. It was a satisfying anniversary dinner with a mix of Italian and Japanese seasonal ingredients at this lovely restaurant.

After shopping with my wife at Shinjuku Isetan, we visited this restaurant. I had the impression that Benny Le Benny Le is a large, high-rise restaurant often used for wedding receptions or second parties. Indeed, when we arrived, there was a lively party on the 8th floor with many young employees. However, we were recommended by a friend to go to the stylish and luxurious private rooms on the next floor up (accessible by stairs within the restaurant). That day, we enjoyed a full-course Italian meal: - Estate: Cream cheese panna cotta with summer vegetables and Macedonia from Kuzumaki Ranch in Iwate Prefecture. - 8`OTTO`: Seasonal appetizers like salmon, zucchini, cannelloni, lychee, dill, chicken taliata, apricot jam, rosemary tomato bavarois, andouille, okra, red wine stewed eel, eggplant, garam masala, apple pork, pineapple, ravigote, oregano. - Vellutata: Corn potage with cumin spice commonly used in lamb dishes, surprisingly delicious. - Specialita: Iwate Tanakaku beef lasagnette with Oshima tomato puree. - Nagi: Sauteed swordfish with Iwate mountain grapes, balsamic vinegar, and winter melon. - Festa: Black wagyu sirloin with green yuzu, yuzu salt, and chambotta. - Baked tomato risotto with sprout mist. - Basque cheesecake with griotte cherry mousse. The meal was rich and satisfying, especially the lasagnette, swordfish, and wagyu sirloin. The restaurant's atmosphere was luxurious and perfect for a special anniversary dinner in Shinjuku. Highly recommended! Thank you for the wonderful meal.

The situation with COVID-19 is calming down and gradually gatherings of large groups are increasing. Enjoying food and drinks with many people is definitely a good thing. This time, we had an Italian course at Ristorante Benire Benire, located very close to Shinjuku-sanchome Station. It's a convenient location, making it easy to move to other places after the gathering. The dishes included a salmon appetizer, fish dish, meat dish, and dessert, all of which were quite delicious. The restaurant is clean, stylish, and definitely worth remembering.

I visited during lunchtime on a regular day. The restaurant had more seats than I expected and had a lively atmosphere. There were large windows with a good view. The food was all very delicious. Personally, I was particularly impressed by the cabbage potage and lasagna. My mother, who came with me, was also very satisfied. It seems like the menu changes with the seasons, so I would definitely like to visit again.

Adult girls' gathering at Ristorante Benire Benire The adult girls' gathering was held at Ristorante Benire Benire near Shinjuku Isetan. My companion for the evening was Akika-chan, a classmate from Masaya Tasaki Wine Salon. She loves to share wine trivia, haha. I chose this place because it is conveniently located near her home, has quiet and spacious seating, and is known for delicious and beautiful dishes. It was so quiet and had such a nice view that it felt like we were in Italy. The service was excellent and we were very satisfied. It was twilight, and the cloudy sky and sunset made it look like Italy... we remarked. The food and tableware were beautiful, I took more photos than usual. "Pre-meal appetizer" - Toono rice paddy "Gorgonzola Sweet Orange Prosciutto" A sweet and salty start that was like a sweet dessert. - Hachimantai Salmon Ravioli New Pickled Olive Tapenade Elegant flavor and fat, with a delicate texture and elasticity of Hachimantai salmon marinated with fresh herbs and orange to condense the flavor and wrapped in turnips. - Apple Pork Bacon New Potatoes Agrodolce - Rice octopus flower Arrabiata It was fun to be able to try a small amount of each dish. - Cabbage Pancetta Navette Oil Manigette A potage made from spring greenery with a characteristic sweetness and freshness harvested in Iwate Prefecture. It was very sweet... like corn soup with high sugar content! It was a first-time taste experience. It was very impressive. - Directly delivered fish Sake Stealing Bagna Fredda The fish of the day was Suzuki-kun. It was like Italian sashimi. - Iwate Tanagoku Beef Lasagniette Asparagus Puree Cheese is sprinkled just before eating. Delicious~ - Horse mackerel miso with okahijiki and semi-dried tomatoes I heard about "horse mackerel miso" for the first time! The compatibility with "okahijiki," a taste of spring in Italy, was also GOOD. - Black beef sirloin red wine sansho pepper It was so tender that I couldn't help but comment. The portion was just right. Of course, I paired it with red wine. The contrast with the color of the sky was like a painting, and I felt once again that the view was also a feast. - Baked risotto with artichokes, 18-month-aged Parmesan, and red snapper consomme First, taste the baked risotto and consomme separately, and finally pour the red snapper consomme over the baked risotto. - Tortadifregola "strawberry" A lovely dessert with edible flowers as garnish. I asked for a non-caffeine tea. It was a beautiful and delicious dinner. Thank you for the meal.

I heard a rumor about an Italian restaurant in Shinjuku that is loved by gourmets and has a similar hobby to my older sister, and I came to visit. When I entered the restaurant, I was greeted with a spacious interior and sunlight streaming in through the windows. The atmosphere was very pleasant as I arrived a little early. The beautifully arranged knives and forks added a special touch to the dining experience. We started with a toast with sparkling wine! The appetizers were beautifully presented, including a dish with Gorgonzola, sweet summer oranges, and prosciutto. The main course featured dishes like salmon from Hachimantai, apple-flavored pork bacon, and octopus with arabiata sauce. The menu incorporated elements of kaiseki cuisine, showcasing seasonal ingredients. The gratin dish with spring vegetables was particularly delicious. The meal continued with dishes like sea bass carpaccio with a unique sauce, lasagna with Iwate beef, and a dessert with strawberry mousse and buttercream. Overall, the food was perfectly portioned and delicious until the end. The restaurant also offers a wide selection of wines, making it a great choice for special occasions.

The building houses multiple restaurants, and I had a reservation for Sunday lunch at 11:30, but the elevator line caused delays in entering the restaurant. My friend was even later, but no one said anything. The restaurant was full by the time we entered, with a slightly older crowd. The atmosphere was not noisy, and there was enough space between tables. The bright, spacious interior felt like a terrace. I had a sparkling wine (alcoholic or non-alcoholic) set course, with small but varied dishes perfect for chatting. The lasagna and meat were delicious, and the additional glass of wine was satisfying. The tiramisu dessert could have used more cocoa powder. It took a long time for the staff to notice when I wanted to order wine, which was frustrating. Overall, the restaurant has good value for money and is a nice place, but with so many options in Shinjuku, I may not go out of my way to visit again.

Located directly connected to Shinjuku Sanchome Station, across from Isetan, making it easily accessible. The popular buffet restaurant "Cruise Cruise" seems to have been replaced by an Italian kaiseki restaurant. The spacious interior allows for a relaxing dining experience, and the visually appealing Italian lunch was delicious.

I had lunch here and was well taken care of. The service was very polite, and they are taking proper measures against COVID-19. The lasagna was really delicious, so I recommend it! The plates were all cute, and the plating was stylish, making the lunch course enjoyable.

The spacious interior creates a sense of openness. They also host weddings, so the tables were set apart. For lunch, I ordered a champagne toast with a course meal and a café drink included, which I had reserved in advance. The meal started with a kaiseki-style Italian dish, followed by lasagna with cheese grated tableside. The main course was tender chicken with red wine truffle sauce, which was delicious. The tiramisu was also tasty. For the café, you can choose between coffee or tea with free refills. This place might be recommended for those who want to have a leisurely girls' day out.

This year for Valentine's Day, I visited "Ristorante Venire Venire" on the 8th floor of Rainbow Village, directly connected to exit E4 of Shinjuku-sanchome Station. This restaurant offers a new sensation of Italian cuisine by incorporating traditional Italian dishes with Japanese water, climate, culture, and taste preferences into a kaiseki-style course menu. The pre-meal bite-sized appetizer was a surprising "roasted sweet potato", where sweet potato is roasted to concentrate its sweetness and flavor, resembling a baked sweet potato. The next dish was a seasonal appetizer platter inspired by a Japanese garden, combining elements of Italian "otto" (eight) and kaiseki "hassun". The marinated Hachimantai salmon wrapped in red core daikon and cannelloni with red caviar were delicious. The duck loin with balsamic sauce and burdock chips provided a delightful combination of flavors and textures. The shrimp carpione, a northern Italian style marinated shrimp, with white celery was refreshing. A unique dish was the cream cheese dome filled with homemade tomato jam and micro basil, resembling a caprese salad. The chicken rillettes with simmered taro and spicy citrus mostarda jam were also enjoyable. The potage made from snow carrots from Iwate prefecture was rich and velvety. The freshly baked chapata and baguette with organic olive oil blend were delightful. The fresh fish carpaccio featured Kyushu's flathead fish with a savory sauce. The specialty dish was Iwate short horn beef lasagnette, made with homemade pasta and a flavorful Bolognese sauce. The dish was topped with 24-month-aged Parmigiano cheese, creating a delicious combination. The roasted cod marinated in oil and herbs was tender and flavorful. The spring cabbage pesto added depth to the dish. The Yamaguchi black wagyu sirloin steak with red wine and sansho pepper sauce was succulent, complemented by the acidity of sun-dried tomatoes. The meal ended with a baked risotto, where the risotto and red snapper consommé were enjoyed separately before being combined for a satisfying experience. The hot consommé poured over the risotto created a creamy and flavorful dish.

Today I visited Ristorante Benire Benire, an Italian restaurant located in Shinjuku Sanchome. It is conveniently located right next to Shinjuku Sanchome Station, so it is a great location regardless of the weather. This time, I ordered the "Ume ~Prugna~" course. First, I toasted with Extra Gold! The first appetizer was a dish that roasted and condensed the flavor of sweet potatoes, resembling a baked sweet potato with a hint of hojicha tea. Then, I had the 8`OTTO` Hachimantai salmon, red heart daikon, cannelloni, ricotta cheese, and red caviar. The marinated Hachimantai salmon wrapped in red heart daikon in a cannelloni style. The next dish was duck with grilled green onion, burdock, and balsamic sauce. The tender duck roast with balsamic sauce was complemented by burdock chips for texture. The shrimp carpione with treviso, white celery, and pine nuts was refreshing and paired well with white wine. The homemade tomato jam with cream cheese and micro basil was a perfect balance of sweet and tangy flavors. The Abek chicken pate with taro, lotus root, and citrus mustard was enhanced by the pickled lotus root and mustard-flavored jam. The "Vellutata" smooth potage made from snow carrots from Iwate with coriander was a rich and pure delight. The "consegna diretta" sashimi of heida fish was moist and paired perfectly with the original bagna cauda sauce made from sake lees. The "Specialita" dish featured Iwate Tanchiku beef with cold-drawn lawns, lasagnette, and Oshima tomato puree, a delicious Bolognese sauce with rich umami flavor. The cod with hollandaise, shungiku genovese, micro amaranth oil was cooked to perfection and complemented by the rich hollandaise sauce and shungiku genovese. The "Festa" dish of black wagyu sirloin with red wine, sansho pepper, baby cabbage, yellow cauliflower, and dried tomatoes was beautifully cooked and paired well with the homemade red wine sauce. The Iwate hitomebore grilled risotto with carboronero and 18-month aged Parmigiano was a luxurious dish enjoyed in two stages, first with the grilled risotto and then with the fish consomme soup poured over it. Finally, the "Fiore" dessert of fregola cake with strawberries, featuring strawberry mousse, buttercream, fresh strawberries was a delightful treat for the senses. Overall, it was a satisfying experience at this Italian restaurant. Thank you for the meal.

Located in Shinjuku Sanchome, this wonderful restaurant offers beautifully presented dishes that make me squeal with delight every time they are brought to the table. The wide floor area offers a view of Isetan and the elegant night scenery of the area, which adds to the experience. We started with a toast of sparkling wine and were served the exquisite "IBUKI" dish, which had amazing tableware that made me envious. The dish included chestnuts and overflowing shirasu Parmigiano arancini, which offered a delightful combination of flavors and aromas. The sommelier recommended a Chilean Sauvignon Blanc, which paired perfectly with the seasonal appetizers that were like a modern kaiseki meal. Each dish was beautifully presented and delicious, such as the Hamon Serrano with figs and cheese, the saury with burdock and persimmon, and the homemade bread served with butter. The pumpkin soup made with rare Nanbu Ichiro pumpkin from Iwate prefecture was rich and comforting, while the lobster dish was like a smooth chawanmushi. The pasta dish with Iwate beef and eggplant was a delight, and the wagyu beef cheek with porcini and matsutake mushrooms was a decadent treat. Overall, the wine, food, dessert, and service at this restaurant were all top-notch, and I am grateful to my friend for recommending such a lovely dining experience.

A calm Italian restaurant in Shinjuku. First, toast with sparkling wine. "IBUKI" Shirasu Parmigiano Arancini. The dish of shirasu and cheese wrapped in white rice cake has a nice balance of chewy texture and salty flavor. Enjoy it with a Chilean Sauvignon Blanc! "8'OTTO' - Appetizers that incorporate elements of kaiseki cuisine and express the season - Autumn vegetables with Eight-Hatayama salmon, Jamon Serrano, Pacific saury tofu caprese, and Abek chicken rillette. A satisfying selection of 5 dishes to enjoy the season! Baguette Chapata "Vellutata" Iwate [Nambu Ichiro Kabocha] potage with cinnamon rusk and pumpkin seeds on top. Surprisingly sweet! "Specialita" Pasta with tomato sauce. A chewy pasta made with the power of Iwate's Ginraku. Due to allergies, the original course menu was changed. The tomato sauce is rich and flavorful. "CIOTNLA" Lobster, Golden Rice Sformato, Dill Amerikana sauce! It was so delicious that I wanted to drown in it ♡ Next is red wine ♡ "Festa" Black Wagyu cheek meat with a red wine and soy sauce-based sauce with Sichuan peppercorns. "Iwate Hitomebore" Baked risotto made with premium Hitomebore rice aged for 18 months with Parmigiano Reggiano. Enjoy the consomme soup first and then the risotto! Ryusendo Cave Cider - This was my first time trying it, but it was delicious ♡ "Fiore" Chestnut, Olive Grasse, Montebianco almond cookie. A luxurious dessert with a fragrant cookie crust, olive grasse wrapped in mascarpone mousse, and rich chestnut cream on top! I had tea after the meal. They quickly accommodated my food allergies, which was reassuring. The staff provided excellent service like a hotel, the tableware was lovely, and I enjoyed delicious food and wine throughout. Thank you for the feast.

Located on the 8th floor of a building in Shinjuku, Benielle Benielle is part of the same group as Hoshi no Naru Ki on the 9th floor. It is also a branch of Cruise Cruise on the 58th floor of Sunshine City in Ikebukuro. In Shinjuku, this restaurant stands out for its large venue that can accommodate bridal and party events, with the entire floor dedicated to dining. They also offer online party options. The cuisine is known for its creative dishes, beautifully presented for parties. The restaurant offers a variety of courses, such as the Otto Kaiseki course, which features a unique composition of dishes. The colorful and surprising ingredients and cooking techniques make for an enjoyable dining experience. The lunch course, priced at 3,300 yen, offers a good value for the quality and variety of dishes.

The 4000 yen course of Japanese and creative Italian cuisine was stylish and delicious, with a focus on high-quality ingredients. I love trendy restaurants that pay attention to ingredients like this! The appetizer, Halloween-colored pumpkin soup, autumn eggplant lasagna, black wagyu beef cheek meat, and pear cake were all delicious! I wish they had brought more bread because I was too engrossed in chatting and forgot to ask for more.

Located on the 8th floor of Rainbow Village, directly connected to the E4 exit of Shinjuku Sanchome Station, is "RISTORANTE Venire Venire." Today, I visited for a family birthday celebration (lunch). The spacious interior creates a very calming atmosphere. Appetizer: - Hachiman Salmon Cream Cheese Mint Ravioli: A dish with a refreshing aroma due to the use of dill and orange. - Oshu Golden Village Iwate Vegetables Frittata Arrabiata: Tomato sauce with chili peppers complementing the Italian omelet. - Smoked Mozzarella Pomodorini: Smoked mozzarella cheese paired well with lemon syrup. - Farewell Conger Carpione Raisin Pink Pepper: Conger eel with a familiar taste of vinegar. - Abe Chicken Prosciutto Mustard: Ham dish with mustard as an accent. Specialty: - Iwate Tanagoku Beef Autumn Eggplant Lasagnette Mozzarella Cheese: Eggplant in mille-feuille form paired well with lasagna. Festival: - Young Chicken Saltato Fondue Lemon Sansho Salt: Tender chicken with enhanced flavor from the koji and lemon. Flower: - Western Pear White Chocolate Mousse: Rich white chocolate mousse with sliced pear adding a nice texture contrast. I am grateful for the delicious food in a great atmosphere. I look forward to visiting for dinner next time.

I was invited by a friend to Beni e Beni e, where we started with an original sparkling wine toast! The seasonal appetizers incorporated elements of kaiseki cuisine and were lovely. The Hachimantai salmon ravioli was delicious, with cream cheese adding a nice touch. The Italian omelette with Iwate eggs and various local vegetables was flavorful. The Caprese-style dish with smoked Italian mozzarella cheese and lemon syrup-soaked tomatoes was very stylish. The vinegar acidity of the red sea bream carpione with raisins and pink peppercorns was to my liking. The Iwate chicken with homemade prosciutto and mustard was a high-protein, low-fat treat. The corn and cumin soup was rich and sweet. The straw-grilled bonito with original pan sauce made from bonito's sake lees was excellent. The Iwate short-horned beef with autumn eggplant, lasagnette, and mozzarella cheese was exquisite. The isaki fish with Hanamaki Ihatov 9-grain rice was elegant. The black wagyu sirloin with red wine and sansho pepper was tender and flavorful. Finally, the Iwate hitomebore grilled risotto with 18-month aged Parmigiano, micro basil, sea bream, fruit tomatoes, and consomme was a delightful finish. The dessert of ground cherry mousse with rosemary crumble, made with Iwate edible ground cherry compote, was enjoyable until the last bite. Thank you for the feast!

The restaurant has a very stylish atmosphere! They were having an Iwate Fair, so there were many ingredients from Iwate. It's a fusion of Italian and Japanese cuisine! The appetizer, 8OTTO, was inspired by the idea of Italian dining, with a presentation resembling an 8-inch plate. The salmon (rainbow trout) tartare was delicious! The mini tomato with lemon syrup was a perfect balance of acidity and sweetness. The homemade prosciutto of abedori was tender, and the mustard added a nice accent. The soup was made with Iwate-grown Gold Rush corn, which was sweet with a sugar content similar to melon. It had a mellow sweetness, and the shaved cumin added a wonderful aroma. The carpaccio was made with straw-grilled bonito, and the sauce made from bonito's liver was very tasty. The lasagna had Parmigiano cheese shaved on top, and the fresh tomato acidity was delicious. The layers of eggplant and pasta dough in mille-feuille style were my favorite. The isaki with Bangalore sauce had a squid ink cookie sticking out, making it visually appealing and tasty. The main dish meat was incredibly tender with a great fat texture, and it paired well with the red wine sauce. The side dishes like dried tomatoes and mushrooms were also delicious! Lastly, we had a Parmigiano risotto with a red snapper consomme soup and dried tomatoes. The burnt parts were tasty! We started by eating them separately and then mixed it like ochazuke at the end. Lastly, we had a sweet and sour hoozuki mousse with dried pineapples on top. The service was pleasant, and all the dishes were delicious!

Located in a convenient spot across from Isetan, "Ristorante Benerebenere" is a restaurant that offers Italian cuisine inspired by kaiseki. I visited with a group of six for a meal. The meal started with an amuse-bouche inspired by the summer wind "yamase" that blows from the mountains in the chef's hometown of Iwate Prefecture. The appetizers that followed were like a traditional Japanese "hassun," showcasing an innovative approach beyond the typical Italian fare. The main courses were more orthodox Italian dishes, but with a touch of Japanese or ethnic influences, providing a unique dining experience. The standout dish of the day was the "Braised Black Wagyu Cheek," a red wine stew that stood out for its exceptional meat quality and cooking technique, complemented by the flavors of red wine sauce and real sansho pepper. The service was smooth and considerate, allowing for a relaxed dining experience without interruptions. This restaurant is a convenient option for special occasions. === <Set Menu of the Day> - "Yamase" White Peach and Yogurt Soup: A subtly sweet and sour refreshing soup with Gorgonzola and cream panna cotta for palate cleansing. - "Otto" (Eight): A kaiseki-inspired eight-course appetizer featuring a mix of Japanese and Italian elements. - Chilled Corn Potage: A flavorful chilled corn soup with a hint of cumin for a fresh taste. - Iwate Tanchiku Beef and Autumn Eggplant Lasagna: A rich and flavorful lasagna with mozzarella accents. - Chilled Sformato of Lobster: An Italian-style chawanmushi with a rich lobster sauce and dill accents. - Braised Black Wagyu Cheek: Slow-cooked for five hours, this dish features tender wagyu cheek in a rich wine sauce with a lingering umami taste. - Baked Risotto with Red Snapper Consomme: A baked risotto with Iwate rice, topped with fruit tomatoes and aged Parmigiano Reggiano, served with a red snapper consomme on the side. - Coffee - Dessert: Ground Cherry Mousse and Rosemary Crumble