Restaurants
BOTTEGA
                            
                                B1F, 5-17-8 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
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                                    Italienisch
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Solo-Essen
                                    
                                
                            
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Buchbare Restaurants in meiner Nähe findenBOTTEGA
                            
                                B1F, 5-17-8 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
                                    ·
                                
                                
                                    Italienisch
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Solo-Essen
                                    
                                
                            
                        
                                    Ein Stern: eine Küche voller Finesse
                                
                            
                    
                        The chef trained in Italy’s regional cuisine, respecting the handling and pairing of locally rooted ingredients. His commitment to this philosophy is evident in his handmade pasta. Without a fixed recipe, he relies on experience to balance flour and eggs. The menu features specialities from his training grounds, such as tagliatelle with ragù and tajarin with truffle. Having honed his skills inland, he focuses exclusively on meat dishes for the main course.
                    
                
             
                                         
                                         
                                         
                                         
                                         
                                         
                                        