Seasonal foodstuffs are the theme at this modern Italian restaurant. Tetsuya Honda’s culinary creations link the traditional cuisine of Italy with the seasons of Japan. The speciality, ‘Sea Urchin Tagliolini’, uses no cream, relying instead on lashings of sea urchin to achieve a rich, satisfying flavour. Honda strives to elicit the flavour of each ingredient.
Meer restaurants in Tokyo
Meer hotels in Tokyo
Meer toeristische bezienswaardigheden in Tokyo
Huidig onderhoud.