Hyperlocal Tokyo

I had been wanting to visit this restaurant, PRIMO PASSO, ever since I learned about it. It's a place that serves a course menu with a whopping five out of twelve dishes being pasta, a true pasta feast! The concept is so bold, and I thought it would take a lot of skill and confidence to pull it off... So, I finally got to visit. Man, it was delicious. I was expecting a hearty Italian experience, but there were also several dishes with Japanese-style arrangements, making for a composition that kept me from getting bored even with the continuous pasta courses. It was an "aha" moment. My pasta cravings were fully satisfied. Here's what I had in the course: * **Corn (Golden Rush) Soup with Watermelon Ice Cream** The watermelon ice cream in the chilled soup! It was a perfect match. The fruity sweetness of the watermelon and the different sweetness of the corn, which tasted like candy, intertwined to create a deep, complex sweetness. It was a surprise from the very first dish. * **Fried Pizza with Three Cheeses (Ricotta, Scamorza, Parmesan) and Prosciutto** The cheese inside was mellow and rich. The cheese was somewhat hidden by the prosciutto, but the pizza dough was also delicious. It was the unsung hero. The prosciutto was thinly sliced, making it more subtle than it looked. It was a good supporting role, adding a nice accent. * **Cold Capellini with Salmon Roe** The first pasta dish was Japanese-style. It was a refreshing take on what could have been a rich and heavy pasta with salmon roe. The clam and kombu broth was incredibly refreshing and flavorful. It was a strange feeling, like it was Japanese but not fully committed to being Japanese. The refreshing yuzu was also great. * **Grilled Hairtail with Mozzarella** The buffalo mozzarella was submerged in broth, and grilled hairtail was placed on top. The broth was made with prosciutto, hairtail bones, and onions. This broth was a personal hit for me. It was mild, smooth, and delicious! This is what broth made with prosciutto tastes like. I was amazed. The hairtail was cooked perfectly, and the mozzarella and broth went well together. * **Trofie with Genovese Sauce, Mussels** The trofie, an interesting short pasta, was topped with Genovese sauce, mussels, and edamame. The short pasta was springy, and the Genovese sauce, mussels, and edamame combined to create a flavor that intensified with each bite. The saltiness of the edamame also added a subtle deliciousness. * **Tagliatelle with Bolognese** The meat was beef, pork, and duck (!). There was also shishito pepper on top. The noodles were cooked perfectly. The combination of multiple meats added depth to the flavor compared to a bolognese made with only beef. The duck aroma and the sweetness of the shishito pepper went well together. It was a surefire combination, and it was delicious. * **Linguine with Ayu** The ayu, Japanese sweetfish, was paired with Japanese bunching onion, cucumber, and a dressing of watercress and lemon zest. It was a very unique flavor. Gentle... yet powerful! It was a complex deliciousness. The gentle Japanese flavor was punctuated by anchovies, and the lemon zest added depth to the flavor. * **Prosciutto Melon with Mint Sorbet** This was like a palate cleanser granita. It was luxurious. The addition of sorbet to the prosciutto melon increased the dessert-like quality by 1.5 times. The texture was great. It was an evolved version of prosciutto melon. The harmony of sweetness, saltiness, and coolness was irresistible. * **Tokachi Herb Beef Sirloin** Tokachi beef, served with vinegar-marinated new lotus root and fried new onion. I was surprised to see a Japanese-style dish when I thought this would be the main course. It was the deliciousness of melt-in-your-mouth beef. The balance of marbling and lean meat was perfect. It melted in your mouth, but the flavor intensified with each bite. The fried new onion was soaked in broth, making it sweet and delicious. The lotus root was refreshing and served as a palate cleanser. * **Tajarin with Red Shrimp** The final pasta dish. It was a pasta with a rich shrimp flavor. It was served on a bridge. It had a strange texture, like eating ramen. The balance of sourness and saltiness was irresistible. * **Dessert** Pineapple and yogurt sauce, perilla ice cream, peach, and roasted green tea mousse. The peach and roasted green tea mousse were refreshing and light. The perilla ice cream had a smooth texture and was incredibly delicious. * **Petit Four** Freshly baked cream puffs and coffee. The sweetness of the cream was light and refreshing, and it didn't overshadow the aftertaste of the meal. If the dessert is too sweet, it can make the whole experience feel like dessert. I personally like this ending. Besides all of this, the homemade brioche-style bread was incredibly delicious. It's been a while since I was so impressed by bread. I had seconds. With a total of 12 dishes, it was a satisfyingly large volume, but everything was so delicious that I couldn't stop eating. The quality of each dish was high, and I had a wonderful time. If you're a pasta lover, you're sure to be satisfied.

Located just a minute's walk from Exit 1 of Shintomichō Station, this Italian restaurant recently opened its doors. The chef, who has experience at Michelin-starred restaurants and renowned Ginza establishments, has generated a buzz since the opening. I had been curious about it for a while, so I made a reservation for Saturday night. Descending the stairs with a small sign, you'll find a cozy counter seating area in the basement. The omakase course is ¥16,500, offering 9 dishes plus bread and dessert. The number of dishes is a bit on the higher side, and the volume is slightly more than average. You can adjust the portion sizes, especially for the pasta. The prosciutto is sliced fresh in front of you using a slicer. The pasta was delicious, but I particularly loved the risotto, which was a corn risotto. The main course featured grilled Tokachi Herb Beef sirloin. It was cooked thoroughly, making the fat light and flavorful. The edges were perfectly seared, adding to the deliciousness. Finally, a soup pasta called 'Cappuccino' arrived. It was also delicious. From start to finish, the food was incredibly tasty. For the quality, it felt like a steal. This place is definitely going to be popular.

Every dish was incredibly delicious, and there were so many options that I was completely satisfied! I definitely want to visit again.

This is a very stylish Italian restaurant. It's perfect for special occasions because you can enjoy your meal at a leisurely pace. The price is on the higher side, so it might not be suitable for everyday use. After the meal, the chef came over to speak with us, which made us feel very luxurious. I would definitely like to visit again if I have the chance.

The 16,500 yen course ends with a cappuccino-style soup pasta, which is highly recommended.