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As its name, meaning "Salone's little theater," suggests, this ristorante in Minami-Aoyama offers a stage where cuisine and wine perform in harmony. Inheriting the philosophy of "SALONE 2007" in Yokohama, it presents a monthly changing course that unfolds like a story, one dish at a time. The eight-seat counter is filled wth a sense of immersiveness, where the chef personally introduces each dish in a captivating, live performance. The pairings with natural wines are exquisite, creating a one-of-a-kind experience where guests "savor as if watching a play," through food and wine.

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Chef Hiromi Yamada, a legendary figure in the industry who has created numerous renowned restaurants that have defined their eras, opened this establishment in Akasaka in 2020. The compact interior, enveloped in a cozy, home-like atmosphere, ensures even first-time visitors can relax and enjoy themselves without feeling nervous. The cuisine, crafted under the concept of “Italian food suited to the Japanese palate” without being confined to any specific genre, shines with its ingenious techniques that bring out the inherent qualities of the ingredients.

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Just past the nostalgic north-side shopping street of Asagaya stands a small white-walled Italian counter restaurant, the sister establishment of Kamiyacho's "Da Olmo". The handmade pastas include classics like tagliatelle and tagliolini, but also more niche offerings inherited from "Da Olmo," such as rasa, a dough kneaded with potato and shaved using a cheese grater, and canederli, a dish of hardened bread reworked wth egg and cheese. For the main course, the focus is on charcoal-grilled meats like Japanese Shorthorn beef and domestic pork.

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While there are many restaurants run by couples, I cannot recall another pair who fill their establishment with such a heartwarming atmosphere as Chef Mitsutoshi Ikeda and sommelier Miho of canade. Their signature dish is a Macallan-style risotto cooked with Carnaroli rice in milk. The exquisite preparation goes without saying. The poured fond de veau imparts a profound depth, maturing the flavor. Every other dish clearly showcases the careful handling of seasonal ingredients. At this restaurant, it's not just your stomach and taste buds that are satisfied—your heart is filled too.

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Our restaurant has been able to engage more deeply with Chef Masayuki Shibata's expression, which has been revitalized by transforming the à la carte menu into an omakase course. This approach incorporates regional cuisines from Milan and Tuscany, where he trained, as well as Puglia, visited during study tours, while adding his own unique flair. Of course, you can still choose our signature “Bukkake Pizza”—our famous dough made with freshly ground whole wheat flour, onion water, and whey, baked plain and topped with traditional stews.

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Convivio, meaning “living together” in Latin, is a restaurant that delivers Italian cuisine celebrating seasonal bounty through monthly changing courses. Carefully prepared ingredients sourced from trusted contract farms are crafted with reverence for their inherent qualities. The warm, wood-toned interior radiates a gentle, relaxing atmosphere, offering the comforting warmth of dining at a friend's home. Paired with wines from across Italy, this hidden gem of a restaurant offers a “slightly special moment” that feels like an extension of everyday life.

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Standing in Hibiya, the heart of Japan’s social scene during bunmei-kaika (a period of Westernization in Japan), this is the Tokyo flagship of the SALONE Group.This restaurant champions Italian cuisine served in real-time with Italy, presenting a "Cucina Creativa" where tradition and creativity resonate together. The course meals, beautiful and full of surprises, spark lively conversation. Pairings with natural wines are exceptional, with the added delight of experiencing the evolving flavors of a single bottle. The pink menu, which guests can take home, adds a memorable touch. Overlooking the greenery of Hibiya Park, diners can savor a quiet revolution in cuisine.

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The restaurant name means “us,” embodying the philosophy that no single chef reigns supreme—all working chefs are protagonists. Miyaki creates the dishes, Yuma Ishii crafts the desserts, Manager Naofumi Tsukamoto curates the drinks, and Rikuto Yoshii makes the pasta and bread. They also began making their own cheese alongside the various fermented condiments they'd been producing, and changed their ingredients. Using morning-picked vegetables from nearby farms, fresh milk, seafood procured daily from Sagami Bay, water drawn from the Tanzawa Mountains, and free-range chickens, they create new dishes. This approach offers a fresh perspective.

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This restaurant brings the traditional cuisine of Sardinia, the Mediterranean island, to Tokyo. Named after the island's port town of Tharros, it recreates in Shibuya the richness of a land where cultures have long intersected. Using Sardinian olive oil, natural salt, honey, dried mullet roe, and sheep's cheese, the dishes highlight the rich flavors of local ingredients. One standout is the Fregola, a rustic, savory dish that captures the essence of fresh seafood.Inside, the harmonious combination of white and wood tones is accompanied by cheeful music, and all wines and digestifs are 100% Sardinian. A heartwarming and relaxing time awaits you, where you'll feel like you're basking in the sunshine.

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The restaurant's name, "Choco," doesn't come from "chocolate," it refers to "TXOKO," the traditional Basque gastronomic society that has existed since the 19th century and is composed exclusively of men. True to that name, Chef Haruo Sekiguchi presents dishes that fully bring out the character of each ingredient while adding clever touches that deliver delightful surprises. Subtle Spanish nuances are woven throughout the course, adding both color and a sense of playfulness to the dining experience.

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This renowned restaurant showcases seasonal ingredients sourced nationwide, offering à la carte Italian regional cuisine rich in flavor. Chef Sakai, who honed his skills across Italy, crafts dishes that maximize the inherent qualities of each ingredient, delivering simple yet profoundly layered tastes. From the signature dish, “Truffle-Topped Egg Soufflé,” to the seasonal offerings listed on the chalkboard, each visit brings new surprises. Savor lively meals in a warm, Tuscan-inspired space enveloped in wood tones, paired with over 100 Italian wines.

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A brick house standing quietly on Kita-Sando. In a warm space reminiscent of a European street corner, we serve authentic Italian cuisine that highlights seasonal ingredients. Each dish showcases the essence of the ingredients—seafood and vegetables personally selected by the chef at the market, meat dishes char-grilled to perfection over charcoal, and more. Lunch is casual, dinner is leisurely. Comfortable lighting and spacious table arrangements enrich time spent with loved ones. The appeal lies in flavors that are simple yet profound.

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At this restaurant, where Patrizia Di Benedetto showcases her skills, Takahiro Higuchi, the exectutive chef of the SALONE Group, began his culinary journey in Italy. The dishes are inspired by Palermo's regional cuisine or evoke the landscape, while incorporating ingredients Patrizia discovered in Japan, creating flavors unique to Tokyo. True to this restaurant's name, "Goodbye Sadness," it leaves diners with a happily lingering sense of satisfaction.

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Piatto Suzuki, led by Chef Yae Suzuki, a pioneer in Italian cuisine. After honing his skills at renowned restaurants in Northern Italy, he returned to Japan and built a modern Italian style that honors tradition while infusing his unique sensibility. Each dish, featuring ingredients like Hitachi beef, seasonal fish, and vegetables from contracted farms, draws out the vitality of the ingredients, brimming with assured technique and gentle care. Surrounded by a magnificent cellar housing approximately 4,000 bottles of wine, the space also features private rooms. This sophisticated yet warm establishment is the perfect choice for anniversaries or entertaining guests.

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Here, guests will find a counter, table seating, semi-private rooms, and a pet-friendly terrace. The menu is fully à la carte, offering complete freedom. Weekend lunch service is extremely popular with locals. The cooking is powerful yet precise, with moments of delicate subtlety that take you by surprise. The dish that left the biggest impression was the tajarin: simple butter sauce, prosciutto, parmigiano, and truffle. Beyond the sauce's deliciousness, the yellow tajarin's firm springy texture is unforgettable, each strand meeting the teeth with that perfectly satisfying bite.

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You'll be captivated by the one-of-a kind lamb dishes, layered with the complex aromas of meat and the tang of fermentation. The "Charcoal-buried cabbage" is filled with house-made meat miso, grilled, and served with sumac and anchovy sauce. This is a cabbage dish so flavorful it makes you crave a glass of wine. Other fermented foods, like narezushi-style pork (aged fermented pork sushi) deepen the flavors of the dish. The pasta dishes are equally exceptional, from the carbonara to a fresh tomato sauce that's made to order from raw tomatoes.

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The irregularly shaped counter surrounding the kitchen reflects how highly "falò" has been regarded, and how successful it has become. In Daikanyama, where good restaurants can be surprisingly hard to find, this place is often fully-booked, even for walk-ins. Guests can enjoy the lively atmosphere of watching chefs at work from various angles. The menu features season fish and vegetables, charcoal-grilled meats and generously portioned pastas, all à la carte. The selection of wines by the glass is also excellent.

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Chef Ryo Horikawa's true specialty lies in the cuisine of the Waldensian religious community. Bianco Mangiare, where the honest flavors of chestnuts and rice alone seep into your heart. The heart is warmed by the lamb roast with medicinal herbs and ash-baked potatoes, where the saltiness penetrates perfectly to the core and the potatoes become endlessly sweet and smooth. Dishes like the “Pristinenga” stew of sheep offal and pork blood with chocolate, where the sweetness of blood blends with the chocolate's aroma and the iron from the offal melts in, strike you with their rustic yet powerful flavor.

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This restaurant is mostly table seating, with a counter in the back ideal for solo diners. All dishes are à la carte. As the chef says, "I've learned dishes from both the north and south of Italy. Here in Japan, I can bring together the best of both." The menu covers cuisine from across Italy. The wine list leans classical, distinctly different from today's "wild" trendy selections, yet affordable by the glass, each choice delicious. Despite the quality of the food and drink, prices remain surprisingly reasonable, making this a rare and delightful find!

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From the seats at the L-shaped counter, the frying pot is fully in view. The panelle, already a signature starter, sizzles to a perfect golden brown right before your eyes. Its pairing with a first glass of sparkling wine is naturally flawless. While nibbling on the assorted antipasti, you can take your time deliberating over the pasta. Some dishes may sell out in the evening, but the improvised pastas made from off-menu ingredients are just as delightful.

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The course features five different pasta dishes. The first pasta is served cold. A clever trick is used, the sauce is made from clam broth, and rice paste is mixed in so it clings perfectly to the pasta. One pasta you'll want to eat over and over is a simple tomato spaghetti. The sauce is prepared by simmering yellow and red cherry tomatoes with their stems, along with basil and unskinned garlic, creating a rich, aromatic flavor. The pairing with a sweet-and-sour plum wine is simply perfect!

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Above all, this restaurant's greatest allure lies in its meat and wine. Begin by drinking freely with a 13-item antipasto misto, then savor dishes such as Tokachi Wagyu tripe in a green chilli tomato sauce, and Pacific saury confit, cooked gently until even the collagen beneath the skin can be enjoyed. After pasta, the meal culminates in a beautifully grilled cut of beef. This is a restaurant highly recommended for those who love both meat and wine.

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The curtain rises on the second act at Hiroo's premier Italian restaurant. Shifting from the intimate, theater-like intimacy of the first act, the second act features an open kitchen visible from every table. The L-shaped counter now stretches twice as long as before, offering front-row seats. The energy and passion of chefs and servers bustling through the expanded kitchen and dining floor fill the guest area. Japan's finest ingredients gather here, transformed into exquisite Italian regional cuisine. The agonizing excitement of indecision when ordering. A joy you'd be proud to share with Italians themselves.

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Above all, the menu is extensive, and everything is à la carte. You can start by nibbling on appetizer-style dishes, like Palermo's specialty chickpea fritters (panelle) or boiled eggs in a rich tomato sauce, while enjoying a first drink and deciding what to order based on your appetite for the day. The fritters are excellent, but the carpaccio is hard to resist, too. Why not have a variety of appetizers and try two kinds of pasta in half portions each? The Joshu beef tagliata, grilled over charcoal, is the pièce de résistance.