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MICHELIN Guide Japan

BOTTEGA

  • 5-17-8 Hiroo, Shibuya-ku, Tokyo, 150-0012, Japan
  • 10,000 - 13,000 JPY • Italian
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MICHELIN Guide Japan

BOTTEGA

  • 5-17-8 Hiroo, Shibuya-ku, Tokyo, 150-0012, Japan
  • 10,000 - 13,000 JPY • Italian
MICHELIN Guide’s Point Of View

The chef Shohei Sasagawa emphasises the tastes of local cuisine that he studied in various places in Italy. Adding his own sensibilities, he draws out the natural flavours of the ingredients. ‘Tripe, Abomasum and Tricandille Stew’ is a Tuscan dish, but there’s a touch of originality here. In Tuscany, they stew the tripe and abomasum in chicken broth, but Sasagawa has found a way to increase the umami by stewing them for several hours in broth made from offal.

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  • m One MICHELIN Star: High quality cooking, worth a stop!

Facilities & Services

  • T Air conditioning
  • V American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • M Diners Club credit card
  • JCB
  • } Mastercard credit card
  • E Non-smoking restaurant
  • X Visa credit card

Information

+81 3-6450-3933
Opening hours
Closed: lunch: Monday-Saturday, Sunday

Nearby Restaurants

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