The deep care and study of the italian cuisine by the Japanese chefs has only a few equals around the world. A great example lays in the work of Yoshitaka Miyamoto, five minutes away from the Nakameguro station. They learnt the cooking techniques in Italy, to revive a very solid traditional style, made of authentic flavours and typical recipes from the north of Italy. The consistencies of the pasta dishes are simply perfect, as well as toppings and sauces, from the garganelli ragù di cinghiale and tartufo nero, pappardelle alla lepre, to the gnocchi al ragù, to the delicious tortellini in brodo; not to mention boars and lambs, charmingly and tastefully served. An essential cuisine, simple but perfectly balanced, to enjoy in an intimate atmosphere, between wooden tables and historic and up-coming wine labels to uncork under the responsibility of Munetaka Miyamoto who displays a deep passion for Italian vignerons. Barilla Award 2018.