01 / ABOUT THE PLACE
About this place
A natural place to begin a meal here is with the house-made raviggiolo, a fresh cheese crafted on-site from milk. Gentle and mild, it eats comfortably on its own or spread onto bread, setting an easygoing tone for the meal. The small-plate antipasti also include rich chicken liver pâté to pair with wine and tender gizzard confit gently cooked in oil.
Braised dishes such as tomato-simmered tripe and tender spare ribs round out the offerings. For pasta, the kitchen presents a broad selection, including blue crab tomato cream sauce, scallop puttanesca, and squid ink spaghetti, pairing varied sauces with seafood and meats to suit different tastes.
Midday diners can look to the lunch set, which pairs a daily spaghetti with soup and bread. Options such as an olive oil base with salsiccia and cabbage or a hearty tomato sauce deliver a satisfying, unfussy meal.
Located in Osaki 4-chome, the interior is styled with white walls and natural wood accents. It works just as smoothly for a quick solo pasta lunch as it does for lingering over a couple of appetizers and a bottle of wine in the evening.
