Tokyo Station Gransta, Italian Bar "Al Denshall Marunouchi by Al Kechano" is a restaurant where Chef Masayuki Okuda, who promotes regional revitalization through food in Yamagata Prefecture, produces Italian dishes using local ingredients. The restaurant offers a casual dining experience with a variety of flavorful dishes that showcase the region's produce. Formerly known as "Yudero 191 From Al Kechano," the restaurant has been operating at Tokyo Station for quite some time. The name "Al Kechano" comes from the Shonai dialect meaning "there are good things here." For lunch, there are set menus available where you can choose your favorite pasta, pizza, curry, along with bagna cauda and a drink. One of the popular dishes is the "Cream Sauce Pasta with Fresh Mushrooms from Funagata Town and Shonai Pork Ham," which is also available at the main store in Yamagata. During a company lunch, we ordered the "Fettuccine with Autumn Salmon from Shonai Beach and Spinach in Cream Sauce" and "Baguette," while my friend ordered the "Peperoncino with Shonai Pork Bacon and Various Locally Sourced Vegetables." The salad, bagna cauda, features a combination of fresh vegetables such as green daikon, yellow carrots, cucumbers, and radishes dipped in a sauce made with anchovies, creating a perfect harmony of flavors. The fettuccine with salmon and spinach in cream sauce has a creamy texture with a rich flavor of salmon and a hint of saltiness, enhanced by the depth of flavor from the spinach. The peperoncino pasta, topped with crispy vegetables, offers a mild spiciness without overwhelming the dish. The restaurant also serves baguettes and drinks like iced coffee. In the evening, it transforms into a wine bar, while in the morning, it offers a breakfast menu, making it a convenient dining option. Despite unfamiliar faces, the restaurant's delicious Italian cuisine makes it a great choice for anyone who walks in.

On a Sunday evening, I was waiting for the Shinkansen at Tokyo Station. I wanted to grab dinner, but Gransta was crowded with long lines everywhere. I didn't know this before, but there is a restaurant supervised by Chef Okuda from Alcachano! There were a few people waiting in line, so I decided to take a look at the restaurant, and luckily a table opened up! I had to go in! So, I had a solo dinner at Al Denshar. I ordered the specialty Mushroom and Prosciutto Pasta, and since I wanted some wine, I also ordered the Mushroom and Octopus Carpaccio with sparkling wine. I love mushrooms (laughs). The Mushroom and Octopus in Garlic Oil had an excellent texture. The aroma of the oil and the perfect balance of salt were delightful. It was delicious, despite some restaurants being just okay with supervision. The bread was also fantastic. As I switched to red wine, the Mushroom Pasta was served. The beautifully sliced raw mushrooms with red prosciutto and green garnish were a lovely touch. Twirling the pasta on the spoon, the aroma of mushrooms and the creaminess were delightful! The pasta was on the softer side. It seemed like the same dish was served to the table next to mine a little while ago, and after a longer conversation with the neighboring customer, it may have ended up on my table (^^; But I like it a bit softer, so it was fine. Above all, this pasta was delicious. The saltiness of the prosciutto added a nice touch. There was also a black mushroom paste-like sauce mixed in the dish, which was amazing. I enjoyed every last drop by scooping it up with the bread. Even the relatively inexpensive glass of wine was quite tasty. Although it felt a bit unsettling with people coming and going at the station, the service was great, and it was a fantastic restaurant. I would love to come back. Next time, I want to try their main dishes too.

I visited around 1:30 pm on Sunday and was able to enter the restaurant without waiting. Both the mushroom pasta, a signature dish, and the snow crab pizza were delicious! The pizza arrived in about 10 minutes, and the pasta in about 15 minutes. The mushroom sauce is so tasty that it goes well with anything (lol). The fresh mushrooms on top added a nice texture. The pizza had plenty of snow crab meat, allowing me to fully enjoy the crab flavor. The dough was also chewy and delicious! Even when mixed with the mushroom sauce, it was still tasty. The restaurant was constantly busy, but the turnover was quick, so there wasn't much of a wait. The seating arrangement made it a bit hard to see everything at once, but the staff were excellent at timing when to refill our water. Thank you for the meal!

The world is full of surprises and miracles, but humans often choose to cover their eyes with their hands and refuse to see. After finishing a postoperative check-up in Yokohama, I decided to head back to Tokyo early as I had some errands to run. As a result, everything was fine. On the way, I received a message from my friend Chiyo saying she was on the bullet train now. I asked her what time she would arrive at Tokyo Station. She replied that she would wait for an hour at the station. We managed to meet up and chat for a little over an hour, exchanged small souvenirs, took a photo as proof, hugged, and then parted ways at the Yamanote Line and Chuo Line. It was another small miracle of meeting my soulmate again. I looked for a place where we could talk leisurely and settled on a restaurant in Tokyo Station's underground area. It's always hard to navigate the underground area and transfer to the Yamanote Line. The restaurant's name had changed again, but I ordered my usual mushroom pasta, which was as delicious as ever. Even though I wasn't very hungry, I ordered a vegetable platter with bagna cauda, which unfortunately was a bit dry. The coffee was okay. The best part was being able to chat a lot in a short amount of time at a small table without anyone nearby. My friend seemed determined to start a new season with diligence and pride as a human being. I could see that determination and pride in her eyes.

I have a few friends on Tabekurabe who I consider soulmates, and I feel really happy about it. I met my girlfriend a few years ago in Tokyo and the next day, we coincidentally ran into each other in the vast Ginza area in Tokyo. What a miracle! In addition to her, my beloved car Jim got married to a beautiful person. We saw a beautiful rainbow together and said goodbye, only to run into each other again an hour later on a crowded city bus in Kyoto. It felt like a miracle. I have had some good memories in the past, and I think I may have some psychic abilities. Nakashima Miyuki sings about being connected by a red thread. When I messaged my friend that I was going to Tokyo on the Shinkansen, she asked when I would arrive. She was returning from a business trip and suggested meeting at Tokyo Station. We met in Ryogoku at the end of last year after a long time apart. I was feeling a bit down, so I was especially happy to see her. We chatted for about an hour and I felt so much better. She always helps me when I'm in trouble or feeling down. This day, we met at a shop related to Alcachino. The mushroom pasta looked delicious, and I even tasted a bit of hers. I was sad to say goodbye, but my daughter was waiting for me. We hugged and parted ways. I wonder when we will meet again. It had been 8 months since our last meeting, but she was still the same cheerful, energetic, and positive friend. The connections we make through food blogs lead to various encounters and farewells in life. I am grateful for my wonderful friends. Thank you always.

I transferred from the Shinkansen and used the underground shopping area at Tokyo Station. It was a relaxing place away from the hustle and bustle. I forgot to take a photo of the tomato pasta, which was made with real tomatoes. However, the boat-shaped mushroom and prosciutto pasta, a signature dish, was excellent. I also ordered a basket of bread because there was some cream sauce left. While dining, I was asked about the last order for food, but shortly after, two new groups of customers arrived and ordered dishes. I wonder what that last order was all about?

I recently noticed that various shops have opened in Tokyo Station, so I decided to try one called Alkechano. I wasn't too impressed, but I tried their signature dish - pasta with sliced mushrooms and prosciutto. It was a simple recipe, but well executed and quite tasty. I could easily make a similar pasta at home, though. However, the price of 1,880 yen seemed a bit too high for what was served. Also, the pasta was a bit too watery for my liking. Maybe it's because I'm used to eating pasta from Ferrara or Mancini every day.

Meeting at Tokyo Station, I had about 50 minutes to spare so I decided to dine in. Upon entering, the chef informed me that it would take about 15-20 minutes for my order to be ready, which was appreciated. I ordered the cream spaghetti with ham and mushrooms. The set drink was an additional 200 yen. The vegetables served with the dish, like a Bagna Cauda, were delicious. Personally, you can't go wrong with vegetables from Yamagata. After a while, the spaghetti arrived. The mushrooms were the star of the dish, with a strong presence, while the ham was lacking in flavor. Overall, the cream spaghetti was good, but slightly overcooked for my taste. With such a generous amount of mushrooms, it was decent for the price. In terms of convenience, it might be a bit challenging.

Al Denshal Marunouchi Gransta Tokyo Store Tokyo Station - Boat-shaped Mushroom and Prosciutto Cream Spaghetti ¥1,880 On this day, I went to "Al Denshal Marunouchi Gransta Tokyo Store" to enjoy a delicious pasta dish made with fresh mushrooms from Yamagata, the Boat-shaped Mushroom and Prosciutto Cream Spaghetti. This store has been selected as one of the "Tabelog Italian EAST Top 100 Stores 2021" and is a restaurant produced by Chef Masayuki Okuda from Yamagata, who is dedicated to promoting regional revitalization through food. The restaurant focuses on utilizing local ingredients to create flavorful dishes that can be enjoyed in a casual Italian bar setting located inside JR ticket gates! It was a Wednesday when I arrived at 12:45 pm, and the restaurant felt spacious due to the lack of walls separating it from other stores, but the seats were almost full. The lunch menu offers a choice of pasta, pizza, curry, etc., with a set including bagna cauda. I quickly ordered the signature dish, the Boat-shaped Mushroom and Prosciutto Cream Spaghetti, just like the one at "Al Ketchano" in Yamagata. I was served bagna cauda first, followed by the pasta in about 10 minutes! - "Boat-shaped Mushroom and Prosciutto Cream Spaghetti" This dish features an abundance of fresh raw mushrooms from Funagata Town in Yamagata, covering the pasta generously. It's a must-try for mushroom lovers, as the freshly shaved raw mushrooms emit a rich aroma that is truly delightful! The fresh raw mushrooms are so delicious on their own, and when combined with the perfectly salty prosciutto in the cream sauce, it becomes incredibly tasty. - "Bagna Cauda" The bagna cauda was served with radish, cucumber, bell pepper, green beans, etc., all fresh and crunchy, and the anchovy-infused sauce paired perfectly with them. Since the restaurant is open for lunch and dinner, I highly recommend visiting this place whenever you're at Tokyo Station! - Al Denshal Marunouchi Gransta Tokyo Store Address: 1F Gransta Tokyo, 1-9-1 Marunouchi, Chiyoda-ku, Tokyo - Opening Hours: [Mon-Sat] 10:00-22:30 (L.O. 21:30) [Sun] 10:00-21:30 (L.O. 20:30) - Closed: No regular holidays - Payment: Cards accepted, electronic money (transportation IC cards such as Suica, etc.)

There was no wall between the store and the next one, making the place feel spacious. It wasn't too crowded on a weeknight, so we were able to enjoy our meal without it being too noisy. In addition to pasta, they also had pizza and other snacks. The main alcohol option was wine, with rosé, red, and white varieties, as well as cider and sparkling wine available.

I was surprised by how delicious the mushroom pasta was! The rich aroma of the mushrooms was irresistible. It paired perfectly with the cream sauce! The Aqua Pazza today was a bit lacking in salt, but the thick fish was cooked perfectly and made me crave more, so I ended up ordering extra bread!

This restaurant is located inside the ticket gates. Since the information about the store did not mention that it is inside the ticket gates, I ended up exiting the gates. The creamy mushroom pasta was very delicious. The pizza was average. It is easy to eat quickly, so I think it is a place where you can easily dine alone.

Italian restaurant in Yamagata, produced by Chef Okuda of Alcecchiano. The appetizer, Bagna Cauda, is delicious. It's a bit pricey, but it's in Tokyo Station so I guess the price is reasonable? As a fan of Yamagata, I use it occasionally.

I visited around 11:35 am on a regular day. There was no line. I ordered the boat-shaped sushi roll and spaghetti with cream sauce topped with Shonai pork ham for 1880 yen, plus an extra serving for 200 yen. I had to wait for about 15 minutes before my food arrived. While waiting, they served me a bagna cauda. The vegetables and sauce of the bagna cauda were delicious. However, there was not much ham in the pasta dish. It seemed like more of a soup pasta, as there was a lot of sauce. The flavor was a bit light. At 2000 yen, the cost performance might not be the best.

- Four cheese, apple, honey, and walnut pizza - Espresso (double shot) An old friend came to town on a business trip from Niigata, so we went to this Italian restaurant to catch up. The balance of the salty cheese, sweet honey, sour apple, and crunchy walnut on the pizza was quite good. And it paired well with the espresso too.

Tokyo Station - a luxurious time before boarding the Shinkansen train. I enjoyed a draft beer, two glasses of red wine, and three-color gyoza. I started drinking the beer before remembering to take a photo. Everything was delicious! In particular, the carbonara was so tasty that it went well with the wine. I dined alone and the total cost was 4,890 yen. A new delicious spot has been added to the luxurious restaurants at Tokyo Station!

I visited this restaurant for lunch before my business trip to the Kansai region. Although I had passed by this place several times before, I didn't realize that it was produced by Chef Okuda from the famous Yamagata restaurant Al Kecchano. I ordered the Fresh Mushroom and Shonai Pork Raw Ham Cream Sauce Pasta lunch set in a large portion for 1,880 yen, along with a baguette for 220 yen. The lunch set came with a soft drink and a bagna cauda. The bagna cauda was served promptly and did not overpower the flavors of the ingredients. The signature pasta dish had a delightful aroma of mushrooms. The baguette arrived a bit late, which made me worried if my order was missed, but it was delicious nonetheless. Overall, it was a satisfying lunch experience.

For lunch, I ordered a set meal with a drink and bagna cauda (salad), along with grapefruit juice. I chose pasta with tomato sauce, which was topped with plenty of cheese, bacon, and onions. I'm not a fan of cheese, but I enjoyed it. The bagna cauda vegetables were delicious, made with locally sourced vegetables from Yamagata Prefecture.

The cream sauce pasta with fresh mushrooms from Funagata-cho, Yamagata Prefecture, and Shonai pork ham was delicious at 1680 yen including tax. The aioli was also tasty, so I ended up ordering an extra bread basket. I also tried a cheese steak, although I forgot the name. It was a luxurious experience, and I tried to order the most expensive wine, but it was sold out. I really wanted to try a good wine with delicious food.

I'm looking for a place in Tokyo Station where I can have a leisurely 2-hour conversation for a farewell. The Italian cuisine had a Japanese twist, and I discovered that the komatsuna salad is delicious. The pizza with a nice touch of perilla was also delicious. The restaurant was spacious and relaxing.

A restaurant where I could eat the vegetable-centric bagna cauda every day, and the only one with that specialty, is now under new management. Although it's not Chef Okuda's restaurant in Yamagata, I have a feeling it will become very popular. I was initially impressed by Chef Okuda's dedication and delicious food, especially the creamy pasta with boat-grown mushrooms and prosciutto. This time, I had to try the seafood curry, which did not disappoint. The curry was mild and packed with oysters, squid, and shrimp, but the vegetables remained the star of the dish. The focus on Yamagata vegetables truly makes the food delicious, and if I could eat vegetables like this every day, I could easily become a vegetarian. Today, I visited Aldenshal (a restaurant produced by Chef Masayuki Okuda of Al-Ketchano, an Italian restaurant in Yamagata that promotes regional revitalization through food) on New Year's Day. The specialty pasta dish with boat-grown mushrooms and prosciutto seemed even more generous than before, although the portion of vegetables seemed slightly reduced. The vegetables were still delicious, and although the dish was a bit less creamy than I remembered, it was still enjoyable. They no longer include coffee with the dish, but located at the northern end of the station building, this hidden gem is a place I hesitate to recommend too widely. Please visit, especially if you love wine, to ensure this place remains in business.