Summer holiday, third day of Italian exploration. A restaurant highly rated in the book "Tokyo's best restaurants" that I often refer to. Especially because Makki Makimoto has a high evaluation, and his preferences often match mine, I decided to include this restaurant in my 4-day streak. I made a reservation, but all I know is the number of courses. Excited but also unsure of what to expect, I head to Jiyugaoka. Despite the heat easing up in the evening, it's still hot. I walk through narrow alleys between residential areas to reach the entrance, which is indeed difficult to find. However, once you notice the sign that says "1F Mondo", the hidden gem aspect becomes intriguing (once you figure it out). Now. Unusually, I'll start with the conclusion, this restaurant is the "kind of place I've been looking to frequent." First of all, the food is delicious. With high quality and a good balance, the dishes are sincerely made with a direct confrontation with the ingredients, resulting in a convincing combination of ingredients with no room for doubt. The casual charm of authentic Italian regional cuisine is great, and there is a will to meet the expectations of those who come seeking "what they expect from Italian cuisine." They ensure that those who want to enjoy pasta properly get their fill, with each dish being served in just the right amount. The memorable portions come out. What makes this restaurant unique is the sommelier managing the service. They know the dishes created by the chef and the wines, carefully selecting the "correct choice at a certain point in time" considering the aging of the wine, opening it, and serving it. Although not offering a set pairing course, they choose wine according to the progression of the dishes, serving it in the right glasses. The food and wine pairing I experienced this day was absolutely perfect. I am speechless. Excluding the initial champagne, despite not having prominent wines like Barolo or Brunello, the unexpectedness of what they served definitely exceeded expectations. The compatibility with the sommelier may vary from person to person. I think he has a professional and unique service, with a fair share of wit and a pleasant personality, but his strong personality may not be appealing to everyone. Still, I can't imagine this restaurant without him. The price for the meal, wine (6 types), mineral water, etc., did not go beyond 27,000 yen. Considering what was served, it falls in the affordable range. I rated it 4.7, which may seem understated as I haven't had a culinary experience that would warrant a 5.0. From the Scandinavian modern touch in the Italian interior to the subtle American rock music playing, this restaurant hit the bullseye of my preferences. I'm already thinking of revisiting before the year ends. Below is the menu served and the unnecessarily lengthy comments: 1. Vegetable soup and olive fritters - Consommé made from vegetable scraps and fried olive stuffed with sausage. Served as a calling card, too high-level, and just enough to captivate me. 2. Summary - A platter of appetizers that is subtly labeled "summary". I didn't realize until it arrived that this platter sets the stage for the upcoming 5 dishes. Asparagus tempura, red sea bream carpaccio, seared sardine skin, ayu fish head, beef blanched in broth. 3. Cutlassfish and Jet Farm green asparagus - Cutlassfish roasted wrapped in green asparagus, mixed with various herbs and topped with egg yolk sauce (likely hollandaise sauce). The sommelier chose a Sauvignon Blanc from Friuli, which was refreshing with grassy notes. This wine goes well with the herbed asparagus. 4. Red seabream in vapor and supreme enoki mushroom soup - A dish where red seabream is steamed with enoki mushrooms, mixed with various herbs, and sauced with egg yolk sauce. The sommelier's choice was a Sauvignon Blanc from Friuli, "a classic Sauvignon Blanc," with a refreshing grassiness. This paired perfectly with the herbed asparagus.

I went to a French restaurant recommended by a chef I met before, booking the omakase course for 13,200 yen. We had two bottled beers, a glass of white wine, and a glass of red wine, totaling 23,232 yen. The food included vegetable soup and herb fritters, green asparagus with swordfish, Vapore broad beans from Hagi, cold Fedellini with sardines and inzatto tomatoes, stracci with conger eel and reblochon cheese, venison with rhubarb and girolle mushrooms, and passion fruit panna cotta. The pasta was especially delicious. The restaurant was a bit hard to find in a residential area without a prominent sign. The interior had a cozy, hidden charm with unique seating arrangements. I sat at a large, oddly shaped table alone and found it quite relaxing. The only downside was the loud rock music playing in the background, which seemed out of place for an Italian restaurant. A recommended scenario would be to enjoy a meal in this hidden gem of a restaurant. The restaurant is smoke-free, but you can request an ashtray for outside seating.

The atmosphere and the food were both fantastic, and the wine that was paired with the meal was delicious. I particularly liked the idea of starting with simple dishes featuring the day's ingredients and then moving on to more elaborate ones. However, when it comes to value for money, it wasn't the best. Maybe it was because we ended up drinking a lot of wine?

This experience once again made me realize that this restaurant is top-notch among Italian restaurants in Tokyo. The way they skillfully utilize Japanese ingredients enhances their Italian expression even more. Twenty years ago, the aroma flavor, combined with new techniques and the essence of Italian cuisine, makes them a leader on the forefront of Tokyo's Italian dining scene. The Amadai, Tahtoh, and duck we had this time were cooked and seasoned perfectly. It's rare to find a restaurant of this level. This restaurant, which previously won the top spot in the Italian division of "Tokyo's Best Restaurants", continues to maintain its reputation for excellence. It's not often that a delicious restaurant stays at the top for so long.

Truly delicious restaurant with extremely delicate and balanced dishes. The vegetable soup to start was impressive - a perfect balance of flavor and not too salty. The bread was homemade and delicious, especially the crunchy little black bread. The red snapper vaporato had a melt-in-your-mouth texture floating in a white bean soup, creating a complex mix of flavors and textures. The beef heart with onion sauce had a perfect balance of iron-rich beef and sweet sauce, pairing wonderfully with a Barbaresco 1999. The Pescaotore was a rich seafood dish with a concentrated sauce and a hint of fresh cardamom-like scent. The taliaettelle with only butter and cheese was light and simple yet full of pasta nuances. The fig sabayon dessert was not too sweet, with a warm-cold contrast from the ice cream topping.

There are many restaurants in Tokyo, and I visit various places based on reviews, magazines, and recommendations from people. Even if I think the food is delicious, there are not many places that I visit repeatedly. Among Italian restaurants, this is the most important restaurant to me. Drinking wine while listening to Mr. Tamura's wonderful explanations. Chef Miyagi's dishes always surprise me no matter how many times I go. The unique counter layout allows for a good angle with the other person, and conversations flow smoothly. I hope this restaurant continues for a long time.

I visited Mondo on a rainy weekday in May 2023 and made a reservation. It's located near Jozensanji in Kitazao, a high-end residential area with green paths and stone steps that lead down. The restaurant is lovely, with a uniquely designed giant table that allows each group to have enough distance. The windows show off the garden's greenery, creating a delightful atmosphere. The food was delicious, highlighting the natural flavors of the ingredients with excellent cooking techniques and complex sauces. The homemade bread, pasta, desserts, and sweets were all extremely satisfying. The wine was also excellent. We ordered the lunch course for 6,600 yen and had a soup with sausages, six types of homemade bread, white asparagus and scallop salad, snapper and turnip zuppa, tagliolini with clams in tomato sauce, aged meat ragout with gnocchi and gorgonzola sauce, roast Miyazaki pork with rapeseed, sweet summer orange and saffron mille-feuille for dessert, and post-meal drinks and sweets. The total came to 27,467 yen for two people. We really enjoyed this restaurant and would love to visit again.

I was always curious about Italian Jiyugaoka as there are still many shops that I have not visited yet. One of them was this place that I couldn't figure out at all despite being good at reading maps and knowing my way around. Eventually, I managed to find the place after calling the restaurant for directions. I caused some inconvenience, I apologize for that. From passing through a gate, going down stairs, and walking through a garden, the entrance led straight to a room with a large single-board table. We opted for the course meal with drinks, starting with a glass of Spumante Metodo Classico Brut / Haderburg. The various types of bread were interesting and delicious. The food was amazing, with highlights being the white asparagus with hamaguri clam, the pasta with firefly squid and seaweed, and the chicken and fermented napa cabbage cream pasta. Although I was already quite full, the Kagoshima beef dish with garden salad was a perfect balance of flavors with blood orange and ricotta cheese. Overall, I'd love to revisit this place to try more of their pasta dishes.

The pairing with refill and course cost about 25,000 yen per person. Considering the price, it's not a casual place for me, and I would have appreciated a bit more special feeling in the food and service. However, all the dishes were delicious and the wine pairing was enjoyable, so I would recommend it to those who are looking for a restaurant in the Jiyugaoka area without worrying about the price! (I will probably visit again. By the way, the entrance is very hard to find and gives the impression that you might mistakenly intrude on a private house. Some people may like this sense of exclusivity.

A sister restaurant of the popular Italian restaurant Falo in Daikanyama. Sakageya offers dishes with a core rooted in local cuisine, such as pasta made with red beef, fermented white cabbage, and matured cream with sweetfish. The cozy atmosphere makes you feel like you are in a villa in Karuizawa, despite being in the heart of Tokyo. A great place to spend a luxurious time.

Living in Jiyugaoka, I hadn't visited this restaurant until now because it's a bit far from the station. But finally went for lunch and was pleasantly surprised by the quality of ingredients and dishes for the price. Jiyugaoka has a lot of great value restaurants, not just the ones near the station. The wine pairing was spot-on and I left very satisfied. Looking forward to visiting for dinner next time. #foodie #winelover #Italian #Jiyugaoka #lunch #mondo

"Mondo" is a renowned Italian restaurant in Jiyugaoka. It may be a bit tricky to find as it is located in a residential area off the main street, so it is recommended to arrive early. The restaurant offers a set course menu for both lunch and dinner, featuring wines exclusively from Italy except for Champagne. The course includes vegetable soup with olive fritters, homemade bread, white asparagus with clams and stew, sea bass with fermented chili salsa, spaghetti with clams and bamboo shoots, risotto with firefly squid and seaweed, Kagoshima beef with salad, blood orange and ricotta cheese, and espresso with sweets. The food was delicious overall, with the risotto and dessert standing out as particularly tasty. The staff was friendly, and the simple, open interior with a white color scheme provided a comfortable dining experience. This cost-effective Italian restaurant highlights the deliciousness of vegetables.

I had always wanted to visit this hidden gem Italian restaurant called Mondo located a 7-minute walk from Jiyugaoka Station. Without Google Maps, it would be impossible to find this place as it is tucked away in a secluded location. The chef, Yasuhiko Miyaki, trained in Italy at a three-star restaurant Le Calandre and Peppe Zullo before opening Mondo in 2008. I was able to make a lunch reservation easily since there were only two groups dining that day. I was the only one dining at 12:00 pm, and the sommelier was assigned to me, which made me feel guilty for ordering wine right away. The lunch menu included vegetable soup and olive fritters, which were delicious. The olive fritters served as an amuse-bouche were a unique and tasty experience. The soup made from vegetable scraps was clear and flavorful, served with various breadsticks. The dish of squid with tomatoes offered a pleasant texture and the zuppa di pesce with fish sauce from Naruto village was rich in flavor. The linguine with clams and yuzu from Kochi, while enjoyable, felt slightly lacking in refinement. The main course of Iwajyu pork loin with carrots from Ohisama Farm was flavorful and paired well with red wine. For dessert, the blood orange and saffron millefoglie was a soft and well-balanced finish to the meal. The restaurant's elegant and hidden house-like atmosphere in Jiyugaoka adds to its charm, making it a true representation of Italian cuisine in the area.

We used this restaurant for lunch on the weekend and had the lunch course. It is located in a residential area about a 10-minute walk from the station, and it is a truly hidden gem that you wouldn't notice even if you lived nearby. I felt that the quality was high when I visited last time, and this time I was also very satisfied. The course for 6,600 yen is fantastic. The wine is a bit expensive, but they serve interesting wines that go well with the dishes. A restaurant that makes you want to visit regularly. Personal overall evaluation: 55 - I want to revisit. 4 - Likely to revisit. 3 - Neutral. Might revisit if there's an opportunity. 2 - Unlikely to revisit. Once is enough. 1 - No need to revisit. Could have done without going.

I visited for dinner. There was only one course. I enjoyed a variety of dishes. There were a lot of seafood dishes that day. I enjoyed wine in a glass to match the food, mostly Italian wines. The grape varieties were all rare ones. I requested Chardonnay or Pinot but similar grape varieties were served. The timing of the dishes was good, and I was able to relax and enjoy the dinner. The pasta and homemade bread were especially delicious!

I visited Mondo, as I had something to celebrate and had been curious about the place for a while. I had reserved a lunch course, and on the day, the menu included vegetable soup, olive white asparagus, scallops, radicchio tartare with squid and tomato spaghetti, swordfish and fuki (butterbur) gnocchi, ragu with 5 types of meat, gorgonzola sauce, Matsusaka pork loin with king oyster mushroom scaloppine, apple mille-feuille - all served with Mondo's special bread. The restaurant was very stylish with a great atmosphere. The staff were all very friendly and the service was excellent, making me feel comfortable throughout the meal. Lunch is different each day, but personally, I really enjoyed the swordfish and fuki spaghetti. The bitterness of the fuki, the lightly salted swordfish, it was a unique deliciousness that I had never experienced before. It was a delightful meal. I will definitely visit again.

Popular Italian restaurant in Tokyo, Japan in 2021, located in Jiyugaoka. It is a bit challenging to find as it is nestled in a residential area, and the entrance is not very conspicuous. The interior of the restaurant is stylish but can be tiring to locate, especially when feeling lost. We called the restaurant for directions. It is located in the heart of a residential area, yet the interior is surprisingly spacious, with individual table seating as well as a communal table area that creates a unique atmosphere. I had been drinking a lot recently, so I opted for a glass of rosé only and sticking to carbonated water for the rest of the meal. The lunch set is priced at 6,600 yen including tax and offers appetizers, fish, meat, and dessert, along with a selection of 6 different types of bread, making it quite a generous meal. The menu includes a pop touch like incorporating swordfish that a customer caught yesterday, but the overall impression is calm and elegant, using a variety of vegetables in the dishes. Despite being located in an upscale residential area of Jiyugaoka, it seems to cater well to the locals' needs. Everything was delicious, but personally, I was delighted to have the "pici" after a long time. The pasta, made using only water and wheat without eggs, had a thick and chewy texture that was addictive. The bread variety was also impressive, each offering a different taste profile which I enjoyed as a snack. It's a bit of a longer lunch experience, lasting about 2 and a half hours, but it felt relaxing and enjoyable without being dragged out unnecessarily. With such high-quality and varied dishes at this price point for lunch, I am curious and looking forward to trying their dinner menu. The clientele and staff were well balanced, and the chances of any mishaps due to unpredictable factors seemed minimal, so I would like to visit again for special occasions. The total bill was approximately 18,000 yen for two people, including a 6,600 yen lunch course, service charge, and 10% service charge. Menu items included Amorotti Trebbiano d'Abruzzo 2019 (glass), spicy ginger ale, carbonated water, vegetable soup with olive fritters, 6 types of bread, swordfish and potato tortino, shirako muniya, kikyo, beni madoka, tagliatelle with Norwegian salmon and romanesco, pici with utsubo and carbornero ragout, Niigata mochi pork loin and ayame kabu scaloppine, apple mille-feuille, and petit fours for after-dinner.

mondo is a hidden Italian restaurant located in a residential area in Jiyugaoka. As you approach the entrance, you will see a transparent glass ball at the foot of the entrance, which serves as the sign. Walking along the stone path surrounded by wooden walls, you will descend down a staircase to find a house-like restaurant. Chef Miyaki Yasuhiko, who hails from Kanagawa Prefecture, trained at Aoyama's "Acqua Pazza" before honing his skills in Italy at renowned restaurants such as "Le Calandre" in Padua and "Oberraut" in Alto Adige. Upon returning to Japan, he opened mondo in 2008. The cuisine at mondo focuses on seasonal ingredients, incorporating dishes influenced by various regions of Italy. For example, when making Puglia's famous Cavatelli pasta, Chef Miyaki uses burnt wheat sourced from local friends, offering a unique flavor and color. The menu consists of set courses for lunch and dinner, allowing guests to experience a variety of dishes. The cozy interior of the restaurant, adorned with changing artwork each month, creates a museum-like ambiance where the food and guests complement the space to create a memorable dining experience. The restaurant serves only Italian wines except for Champagne, and most guests opt for the sommelier's recommendations. Once you visit mondo, you will want to share this unique and charming place with others. 【Drinks】 1. Blood Orange Juice 2. Ginger Ale 3. Mineral Water 【Price】 11,000 yen (tax included) 【Seasonal Lunch Course】 ■ Assorted Homemade Breads - Round grape bread (made with natural yeast and whole wheat flour using fermented fruits harvested from mondo's garden) - Cut bread with plum (combining plum's scent with wheat's texture) - Black bread (hard texture with the aroma of cumin, coriander, and fennel) - Grissini (crispy whole wheat type with a rich, nutty flavor) - Pane Carasau (thin crispy bread with a cheese flavor) - Taralli from Puglia (salted round bread rings) ■ Appetizers - Vegetable soup - Fried olives stuffed with minced meat ■ First Course - Mackerel and potato tortino with sour cream and pistachio cream ■ Second Course - Boram from Naruto Village, Zuppa di Pesce with 10 types of fish

Last night, I went to Mondo for dinner. It had been a while since I had dinner there and my friend and I indulged in a rich happiness while savoring the courses. The menu included: - Vegetable soup and olive fritters - Mokuzi - Swordfish and pistachio tartare - Steamed red snapper with natural mushrooms from Iwate - Tagliolini with eel and fried eggplant - Risotto with porcini mushrooms and fontina cheese - Grilled wagyu beef from Numazu cattle butcher shop with insalata mista - Black pepper panna cotta and shine muscat Oh my, I was captivated. Enthralled. Mondo is always incredibly delicious, but when autumn comes, it becomes even more so. The autumn harvest brings out more vibrant vegetables, deeper flavors in meat, supple fish, shining muscat grapes, and the aroma of mushrooms is delightful. It's not just because of the season. Since Isagoda-san, who lived in Florence for 25 years, joined Mondo as the service manager, the evolution and depth of the experience have accelerated. Just having her there changes the atmosphere significantly. She is somewhat modest in her approach, yet her presence is immensely impactful. Thank you for coming to Mondo. As always, we started with vegetable soup and olive fritters. The mushroom broth was pronounced this time. There seemed to be an abundance of sausage inside the olives than usual. The second row of the menu read "Mokuzi," which is typically the first word written on the menu, right? Is this a playful joke? Well, "Mokuzi" was actually a dish served to us. It showcased the upcoming ingredients in their purest state, elevating the anticipation for the upcoming feast. The swordfish and pistachio tartare was an unparalleled culinary art right from the beginning. They made miso from pistachios, which was vividly displayed. It tasted like miso indeed. It paired exceptionally well with the fresh swordfish. Pistachios, almonds, sesame seeds, marjoram, and tomatoes created a beautiful and incredibly delicious dish.This is the joy of dining out. The steamed red snapper with natural mushrooms from Iwate was exceptional, with the fish absorbing the umami from the mushrooms, becoming incredibly tender. The various mushrooms amalgamated, expressing appreciation to the mountains and the earth in a natural and gastronomic climax. The tagliolini with eel and fried eggplant resembled a traditional dish from the Tohoku region visually but was a brilliantly modern Italian creation when tasted. The lightness was refreshing, and the combination of the texture of the noodles, vegetables, and fish was pleasurable. A wonderful unity with deliberate gaps between each ingredient. The risotto with porcini mushrooms and fontina cheese was divine. Fontina cheese, why do you entice me so wonderfully with porcini mushrooms? You're simply irresistible. The skill of professionals is incredible. The balance of Fontina cheese, porcini mushrooms, and the right volume of risotto created an incomparable and surreal dining experience. This dish was mind-blowingly delicious, beyond this world. The grilled wagyu beef from Numazu cattle butcher shop with insalata mista was the highlight of the evening. The soul-stealing special. A taste of bliss. As you all know, I love meat. I eat it every day. Rarely do I come across meat that makes me jump with joy. This meat was truly a work of art, with the lean meat and fat being a masterpiece. The wagyu beef was astonishingly flavorful, and the chef's grilling technique was indeed genius. How can the meat be so red with fats that maintain their flavor and sweetness, both hot and savory? What sorcery is this? The Ichibo cut is a hit or miss for me, typically. But this time, it was a hit. The beef itself is a miracle, and Miyaki's grilling skills are truly exceptional.

It's Sunday night in Jiyugaoka. Tonight, there's an Italian dinner party. I was invited by someone I met at a yakitori restaurant in Ebisu before, and as a lover of Italian wine, I couldn't miss this chance. The restaurant is truly a hidden gem, located in a quiet residential area. Nine men and women, including some I've met at other events, gather for the evening. The chef used to work at Aqua Pazza and his skill in cooking over fire surpasses many other popular restaurants. The sommelier's service is impeccable. We start with a selection of sparkling and white wines, but as the evening progresses, the seasoned sommelier senses that I am a discerning Italian wine lover. When it's time for the charcoal-grilled Japanese black beef, the sommelier subtly asks, "Would you like a red wine?" Being my first time at the restaurant, I humbly suggest a Sangiovese. The sommelier hints at a wine from the same producer, subtly suggesting a Super Tuscan. I know he wants to bring out something special, but I try to keep it low-key and go for the classic without the reserve. The sommelier doesn't directly acknowledge my request and suggests another wine from the same producer. I can see he enjoys talking about wine. I definitely want someone who understands to drink it, don't I? If I were alone, I would accept his suggestion, but it's a bit pricey, some of us drove here, and we're not tipsy yet. The sommelier seems pleased. He definitely wants to talk about wine. Anyway, the menu we enjoyed is as follows. Each dish has comments in the image section for your enjoyment. And thank you for the meal. ==Summary== I've visited Italy several times in my thirties and had my fill of authentic Italian cuisine, but nothing compares to the delicate touch of a Japanese chef. The perfectly cooked tai fish in straw hat finish was delightful. The short pasta with squid ink had a unique, baby cheek-like texture. And the quality of the wagyu beef from Numazu and the charcoal grilling were exceptional. With good cooking, salt and pepper are enough for meat. Oh, it was delicious. We ended with grappa, buccellato, and Passito from the Pantelleria island in Sicily, and I was intoxicated by the Dolce Vita after a long time. ==Menu== - Stuzzi Kitchen: - Vegetable soup with only salt and water - Fried olives stuffed with pork sausage - Antipasto Misto: - Tai fish: Kombu cured - Sujiala: Salami style - Beltfish: Seared - White squid: Sautéed with tomatoes - Grilled: Shabu-shabu style - Grilliata: - Tai fish: Croccante, straw hat finish - Fried eggplant: Cold marinated - Zuppa: - Sujiala: Vapore - Dried mushrooms - Cold pasta: - Fedelini: Genovese sauce - Beltfish: Seared - Short pasta: - Trofie: Squid ink, white squid, grilled eggplant, basil - Braciole: - Ribeye, mixed salad - Dessert: - Peach compote with yogurt ==Drinks and Others== - Franciacorta: Antica Fratta Cuvee Real Brut, NV (90% Chardonnay / 10% Pinot Noir) - Vallee d'Aoste Blanc de Morgex et de La Salle, 2019, Maison Vevey Albert - Chardonnay Colline Pescaresi Abruzzo, 2017 - Vino Rosato Anphora Rose Maria, 2020 - Chianti Classico San Giusto a Rentennano, 2016 - Grappa Nebbiolo di Valtellina, Invitti, 2015

I had a birthday lunch at this restaurant. It is a hidden gem in Jiyugaoka, located quietly in a residential area. I started with a vegetable soup and olive fritters, both bursting with the gentle sweetness and umami of the vegetables. The bonito tartare also highlighted the richness of the vegetables. The swordfish Genovese was cooked to perfection, with tender swordfish tossed with Genovese pasta. The pasta was delightfully chewy, and the sauce was incredibly tasty. The main dish, Ezo venison, was exceptional, with succulent and flavorful meat. Every dish featured carefully selected vegetables and had a gentle flavor. A wonderful meal!