Owner-chef Yoshihiro Matsumoto trained at renowned establishments such as "La Cometa" in Tokyo and "Fontana" at Hotel New Otani Osaka before opening his restaurant in the quiet office district of Shimmachi in 2002 . Initially, the menu included meat dishes, but halfway through the second year, he transitioned to a seafood-focused style, reflecting his own preference for seafood. For over 20 years since then, the restaurant has delighted countless guests as a seafood-specialized Italian eatery.
Chef Matsumoto has been visiting the central market for nearly 30 years and once traveled around Japan’s fishing ports. Drawing on his extensive knowledge and experience with seafood, he crafts a diverse range of dishes using carefully selected fish and vegetables from Japan, prepared with Italian cooking techniques.
One standout dish is the "Sicilian-Style Braised Mackerel Spaghetti," featuring mackerel grilled with salt and vinegar to remove any odor, then simmered with tomatoes, olives, oregano, and fennel seeds. The menu also includes unique creations such as pasta made with wild tiger pufferfish and taro gratin, offering culinary experiences that can only be enjoyed here.
The restaurant attracts a wide range of customers, from their 20s to 80s, with many long-time regulars treating it like a kappo-style establishment. "Some guests make specific requests, like what they’d like to eat or how they’d like it prepared," says Chef Matsumoto.
Thanks to the experience gained from catering to such knowledgeable regulars, the restaurant is highly adaptable, accommodating vegetarians as well as those with dietary restrictions, such as individuals who cannot consume oil or salt due to medical conditions.
The interior of the restaurant features a striking single-slab wooden counter, complemented by vibrant artwork from contemporary artists displayed throughout the space. With lively music playing in the background, the atmosphere is cheerful and inviting. Guests can enjoy exquisite dishes and warm conversations with loved ones while soaking in the energy of the bustling kitchen—a perfect way to recharge.
"Of course, I’m happy when customers say the food was delicious, but the greatest compliment for me is when they say, ‘I feel re-energized after coming here, ready to face tomorrow.’ I always want this to be a place where guests can recharge, so I aim to adapt to their needs with flexibility," says Chef Matsumoto.

Course

Dinner Chef's Choice

6,380 JPY

Dinner Chef's Choice

11,000 JPY

Dinner Chef's Choice

16,500 JPY

more