Restaurantes
L'ALCHIMIA ASTRATTA
                            
                                2-25-2 Okusawa, Setagaya-ku, Tokyo, 158-0083, Japón
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
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                                    Italiana
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Favorito del inspector
                                    
                                
                            
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Encuentra restaurantes cercanos que se pueden reservarL'ALCHIMIA ASTRATTA
                            
                                2-25-2 Okusawa, Setagaya-ku, Tokyo, 158-0083, Japón
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
                                    ·
                                
                                
                                    Italiana
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Favorito del inspector
                                    
                                
                            
                        
                    
                        The name means ‘the abstract alchemist’. Alchemy combines the four traditional elements of fire, air, water and earth; the name expresses gratitude for the opportunity to cook with the bounty of nature. Ingredients arrive from food producers the chef trusts deeply: seafood from Uwajima, vegetables from Yachimata. Drawing on his experience in Emilia-Romagna, a region renowned for pasta, the chef flexes his gastronomic muscles with varieties such as tortelli and tagliolini.
                    
                
             
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                         
                                        