01 / ABOUT THE PLACE
About this place
Fresh pasta is a draw for diners: one visitor said the noodles in the Genovese were chewier than expected, while another remembered the springy texture of the fresh pasta they had at lunch. The menu includes Genovese with small prawns and fresh tomato, peperoncino with shiso, and tomato-cream pasta with blue crab. Whether you fancy a green basil sauce or creamy tomato and crab, you can choose a different style of dish made with the same fresh pasta. One diner enjoyed the blue crab pasta so much they returned several times.
The pizzas are made with whole-wheat dough. Options include Margherita, Quattro Formaggi, and a Bismarck topped with prosciutto and porcini mushrooms. The menu lists the Margherita at 6 inches, with an option to increase the size to 10 inches for an additional 300 yen. One diner praised the whole-wheat Margherita, while another found the crust crisp. The range makes it easy to choose a smaller pizza for one or size up, or pick another topping, when sharing around the table.
For a few smaller plates to start, choices include fresh-fish carpaccio, small prawns ajillo and a platter of prosciutto and salami. A diner who ordered the house-made roast pork salad and bacon-and-spinach quiche particularly enjoyed the green salad, dressed with the restaurant's house dressing. Salads and small plates also work well alongside pasta or pizza for sharing.
Alongside wine and beer, the drinks menu includes wine cocktails such as a Kitty, made with red wine and ginger ale, and a Mimosa, combining sparkling wine and orange juice. There are also desserts to finish the meal, including cacao tiramisu and cassata, an Italian-style ice-cream cake.
