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