Restaurants
Osteria da K. [káppa]
                            
                                5F, 8-7-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥
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                                    Italian
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Solo dining
                                    
                                
                            
                        Reservations are not available for this restaurant on our site
Find bookable restaurants near meOsteria da K. [káppa]
                            
                                5F, 8-7-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥
                                    ·
                                
                                
                                    Italian
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Solo dining
                                    
                                
                            
                        
                                    Bib Gourmand: good quality, good value cooking
                                
                            
                    
                        An osteria presented by a sushi shop. After apprenticing in Italy, the chef helped out at a sushi restaurant before taking charge here. Seafood, procured from the chef’s personal sources, catches the eye. Cut ends of abalone and fish make a seafood ragù for pasta, born from meals prepared for employees. Acqua pazza is enhanced with kombu water for an even more delicious dish. Cuisine that brings out the best in the ingredients, backed by the skills of Italy and Japan.
                    
                
             
                                         
                                        