On a Saturday afternoon, I visited the Italian restaurant "luogo" in Jiyugaoka, timed to coincide with my monthly hospital visit. I've been hooked on Chef Dobeya's cuisine lately. It was a hot day, so I appreciated the cool mall in Jiyugaoka Hikari Town, located just a short walk from Jiyugaoka Station. I was the first customer at the restaurant and sat at a counter seat at the back, chatting with the chef for a while before he got ready. Other customers started arriving for lunch. - Seasonal Lunch Course 6,000 yen (tax included) I started with a glass of Franciacorta sparkling wine to quench my thirst. - Beginning: - Simmered Kumamoto red eggplant and Iwate horse dung sea urchin A cold dish to start with. The red eggplant was soft and slightly sweet, cooked in chicken and prosciutto broth. The sea urchin added a perfect sweetness, while the capers fried in vinegar provided a nice touch of acidity. The dish was served on a plate made by the chef's friend, which complemented the food beautifully. - Appetizer: - Horse mackerel and water octopus carpaccio The dish was visually appealing, with fresh mackerel from Nagasaki and tender water octopus. The gazpacho sauce with mango vinegar was refreshing and perfect for summer. The dish was beautifully presented with cucumber, okra, herb salad, zucchini, and the red of the mackerel. - First Course: - Spaghettini with wild ayu in aglio e olio The dish featured wild ayu from Takahara River caught by the chef's father in Gifu. The flavor of the ayu changed from my previous visit, with a milder bitterness and more pronounced umami and sweetness. The dish was simple yet delicious, with a hint of spiciness from watercress. - Main Course: - French ham cheese risotto The chef sliced French ham thinly and added it to a Carnaroli rice and corn cheese risotto, finishing it with olive oil. The ham had matured over time, enhancing its flavor. The corn was sweet and added a nice touch to the dish. Overall, the meal was delicious and beautifully presented. The chef's attention to detail and dedication to his craft were evident in each dish.

I want everyone who loves Italian food to visit the hidden gem Italian restaurant "luogo" in Jiyugaoka. I visited to celebrate a friend who moved from Nagoya to Tokyo ✨ The dishes at luogo highlight seasonal ingredients and the menu changes regularly, so I was able to enjoy a different charm of luogo compared to my last visit in March. The colorful presentation of the ingredients and the serene wooden counter seats complement each other beautifully. The handmade pasta by the talented Chef Hijiya is truly exceptional! This time, I had the Trofie pasta with a Genovese flavor and plenty of sakura shrimp, which was delicious. I'm not a big fan of noodles (I've only had ramen once in the past 20 years. haha), so I don't often revisit Italian restaurants that focus on pasta. But the pasta at luogo is so delicious that I felt like going back within just 2 months. The Trofie pasta had a chewy texture and the flavor was exquisite. The sauce and sakura shrimp made it even more enjoyable, especially because it's Chef Hijiya's pasta. I learned that the Chef prepares this pasta on the restaurant's day off on Wednesdays, which made me appreciate the dish even more. I left feeling very satisfied and already wanting to go back. I'm a fan of Chef Hijiya 😊 My friend also enjoyed the meal (and thank you for accommodating my request for a birthday plate ✨). I will definitely visit again with loved ones.

Hello everyone, thank you for your hard work this week (^人^) It's still hot due to the lingering summer heat, but by mid-September, you can start feeling the autumn vibes, right? When it comes to autumn, we think of delicious ingredients like pears, chestnuts, mushrooms, and bonito, right? What are your favorite dishes for autumn? As a foodie, I always look forward to Pacific saury! I've been eating it since I was a child, so I always look forward to autumn. My specialty dish is Pacific saury fish cake soup d(￣ ￣) However, this year, the price of Pacific saury is soaring... The first catch in Nemuro, Hokkaido, is reportedly the highest ever at 140,000 yen per kilogram (>＜) It's a price that exceeds 1000 yen per fish... I had it at Shiroto-san's lunch the other day, but I still want to eat plenty of fatty Pacific saury, grilled with salt/sashimi/fish cake soup (● ˃̶͈̀ロ˂̶͈́)੭ꠥ⁾⁾ Now, enough of the nonsense. On the second day of the 3-day weekend, I visited "luogo" in Jiyugaoka. In early July, I visited with my fellow foodies from Tabelog and was impressed by Chef Doroyan's personality and the ayu pasta (≧∀≦) I was looking forward to today! I wanted to revisit in August, which is the season for ayu, but my schedule didn't allow it... I plan to incorporate this into my monthly routine as well. By the way, I already have reservations for October and November d(￣ ￣) Since it's my second visit, let me introduce the restaurant_φ(･_･ The concept of the restaurant "luogo" means places, traces of history, and so on. Local concepts are necessary when it comes to composing Italian cuisine. However, there are many ingredients that can only be found in Japan. We opened the restaurant as a place where we can freely express the thoughts of passionate producers who deliver ingredients full of passion using Japan-specific combinations and techniques, and connect them to customers. From the cows raised by a friend in Takayama to the pesticide-free farmers in Utsunomiya who constantly challenge themselves, and the ceramic artist friend in Tokoname, people from all over the country deliver what chefs need at the risk of their lives. I want to deliver all these thoughts and stories with one course. I want luogo to be a place for that... Chef Shunsuke Doroyan's background Born on December 2, 1984, in Gifu Prefecture. After gaining experience in various restaurants, he entered the world of Italian cuisine at the age of 24. He started in Gifu and Nagoya and moved to Italy a few years later. He served as a sous chef at a restaurant in Naples and returned to Japan to work at IL GHIOTTONE. He served as a sous chef at the producer's restaurant Code Kurkku and as a chef at IL GHIOTTONE Marunouchi. He then served as a chef at LUBERO in Meguro and started his own business in 2019. He mainly focuses on catering, event planning, recipe supervision, and even operates a kitchen car. In December 2022, he finally opened his own restaurant in Jiyugaoka. The genre of cuisine is as follows: "Innovative Italian cuisine with Japanese and Italian influences and charcoal fire." We often hear about the combination of Japanese and Italian styles, but what sets luogo apart is the addition of charcoal fire. Last time, the ayu and duck were cooked over charcoal, giving them a lovely smoky flavor. With only 8 counter seats in a compact store, Chef Doroyan handles cooking and serving alone, so you can enjoy your meal while chatting leisurely (╹◡╹)♡ There are course and a la carte options for lunch, but I chose the following course. luogo's luxurious lunch course Full course of 6 items 6,000 yen A popular lunch course by Chef Doroyan, using carefully selected local ingredients After getting off at Jiyugaoka Station on the Tokyu Toyoko Line and taking a leisurely stroll around the area. Since I arrived a little early this time, I took a walk around. The streets are narrow, but there are many eateries. It's strange that there is only one 7-Eleven store in the area... There are many charming small shops here. There is a shop that grinds rice in-store and a shop specializing in Japanese tea. It might be nice to go on a date while strolling around and eating at these places. Hahaha... When you enter the restaurant, Doroyan Shi ==========

A creative Italian restaurant located about a 5-minute walk from Jiyugaoka Station. It opened last December, but the chef has worked as a head chef at "Il Giotto Marunouchi" and "Ristorante Rubero" in Meguro. We tried the lunch course (6000 yen). ⚫︎inizio - A dish of Kumamoto red eggplant cooked with chicken and prosciutto in a dashi jelly with junsai. The red eggplant was tender with minimal bitterness, complementing the refreshing jelly well. The dashi jelly had a Japanese flavor with shiitake mushrooms, perilla flowers, and a hint of pepper. ⚫︎antipasto - The fish was horse mackerel and octopus with a sauce of mango vinegar and gazpacho, served with herb salad. The gazpacho was flavorful with a balance of mango sweetness and vinegar tanginess, enhanced by citrus and luffa. ⚫︎primo platto - Pasta with a sauce of garlic and oil topped with ayu fish caught in Takahara River, Gifu, and watercress. The ayu fish was used in its entirety, including the blood and innards, creating a rich pasta dish with a hint of bitterness reminiscent of grilled ayu. The simple garlic and oil sauce allowed the unique aroma of the ayu fish to shine. ⚫︎primo platto - Cheese risotto topped with French prosciutto. Inside the risotto was a sweet variety of corn called "yuki no yojo," balancing the salty richness of the prosciutto. The Carnaroli rice used in the risotto provided a firm texture, making it uniquely delicious. ⚫︎second platto - Grilled summer Wakasa deer from Tottori. The lean and delicate deer meat had a mild sweetness and a hint of wildness, complemented by a rich red wine sauce. ⚫︎dolce - Passion fruit panna cotta and grapefruit granita. The panna cotta had a balanced flavor of passion fruit acidity and milk sweetness, while the grapefruit granita added a sharpness. Despite the hot weather, the exotic flavors were refreshing and delightful. Overall, the quality and quantity of the dishes were satisfying, and the cost performance was excellent. The lunch course menu changes monthly, and I look forward to trying the dishes in other months.

It had been a while since my last visit. I really wanted to go because I can eat my favorite ayu pasta in August! The long-awaited ayu pasta was delicious as always! It seemed even more delicious than when I had it at Meguro Rubero, with the pasta being more chewy. (Apparently they use a different type of pasta). I'm looking forward to next August already! Thank you for the meal!

I visited the restaurant for lunch with a friend. It is a small place with only a counter. The lunch course starts at 12 o'clock. Chef Hijiya creates Italian dishes with a fusion of Japanese flavors, using natural ingredients. Each dish was delicately crafted with carefully selected ingredients. The standout today was a pasta dish made with the highest quality natural ayu fish caught by Chef's father in the Takahara River in Gifu Prefecture. Another highlight was a risotto made with ultra-thin ham from France, using Carnaroli rice from Italy. The balance of the salty ham and Parmigiano, and the sweetness of sweet corn was amazing. The restaurant is casual, but the food is outstanding. I heard it has been open for less than a year. I have a feeling it will become a famous restaurant in Jiyugaoka. <Course> Kumamoto red eggplant jelly with junsei flower bud shiso Kanpachi carpaccio with gaspacho mango natural ayu with watercress aioli plenty of prosciutto Carnaroli rice risotto with Shiga Omi duck charcoal-grilled passion fruit panna cotta grapefruit

Revisit: Finally visited for dinner! I would love to come back in the fall for the dinner course. Assortment and atmosphere: Chef Ikemen Mudani is friendly and the dishes are delicious, plus the atmosphere is great. Taste: Everything is really delicious! Especially the AOP of ayu was amazing! From the corn soup, peach cold pasta, eel, to the passion fruit dessert, everything was top-notch! I definitely want to visit again next summer!

2023/8 Italian "luogo (Luogo) Jiyugaoka store" ✨✨ This is a restaurant run by Shunsuke Doroya, who served as the head chef at "Il Ghiottone Marunouchi" and "Ristorante Rubero". The restaurant opened in December 2022 and is located a 5-minute walk from Jiyugaoka Station on the Tokyu Toyoko Line. The interior of the restaurant is small, with only counter seats where you can enjoy the live cooking experience of the chef. Let's see how the food tastes (*´∇｀)ﾉ ■ Commitment Carefully selected ingredients and tableware, such as beef raised by a friend in Takayama, pesticide-free vegetables from a farm in Utsunomiya, Tochigi, and tableware by a friend who is a ceramic artist in Tokoname, Aichi. ■ Seasonal lunch course Price: 6,000 yen (tax included, 3% service charge not included) - Kumamoto red eggplant, junmai, raw ham - Fresh fish gaspacho with mango - Natural ayu with watercress in aglio e olio sauce - Bread basket - Plenty of raw ham with carnaroli rice - Tottori summer young sika deer grilled over charcoal - Passion fruit and grapefruit - Coffee ■ Drink Punta Crena Vigneto Isasco Rossese 2021 - 1,320 yen Easy to drink and delicious red wine. ■ Service The service is attentive and good, which is also a reason for its popularity. ■ Price The prices are reasonable and fair. The chef has solid training and expresses his own Italian cuisine. With good service and quality, it's no wonder this place is popular. I enjoyed my meal. Thank you m(_ _)m □ Evaluation (as of August 2023) - Tabelog rating: 3.52, based on 22 reviews □ Owner Chef Shunsuke Doroya Born on December 2, 1984, in Gifu Prefecture. After gaining experience in various restaurants, he entered the world of Italian cuisine at the age of 24. Starting in his hometown of Gifu and Nagoya, he later went to Italy. He served as a sous chef at a restaurant in Naples, then returned to Japan and joined IL GHIOTTONE. He worked as a sous chef at the produced restaurant Code Kurkku and as a chef at IL GHIOTTONE Marunouchi. He later served as a chef at LUBERO in Meguro and started his own business in 2019. He mainly focuses on catering services, event planning, recipe supervision, and even operates a kitchen car. Finally, in December 2022, he opened his own restaurant in Jiyugaoka.

Luogo, an Italian restaurant in Jiyugaoka, offers innovative fusion cuisine that combines Italian base with Japanese ingredients. Chef Dobatani, who previously worked as a sous chef and head chef at Il Giottone Marunouchi and Ristorante Rubero in Meguro, showcases his skill and creativity in creating delicious dishes. The restaurant's name, Luogo, meaning "place" in Italian, reflects Chef's desire to create a place where the passion and dedication of producers from across Japan are connected to customers through his cooking. The menu features dishes using premium ingredients such as natural ayu fish from Gero, Takayama, and other regions. One of the highlights is the "Ayu Aglio Olio," a pasta dish made with tenderly grilled ayu fish from Takahara River, served with a simple yet flavorful aglio olio sauce. The dish is a testament to Chef's commitment to using the freshest and finest ingredients, including the ayu fish sourced directly from his father. The restaurant also offers a variety of other dishes such as Kumamoto red eggplant with junsa, hamachi and octopus carpaccio with mango, and a risotto made with French ham and Carnaroli rice. The meal ends with a refreshing dessert of passion fruit blancmange and grapefruit granita. Overall, Luogo is a must-visit for those looking to experience a unique blend of Italian and Japanese flavors, expertly prepared by Chef Dobatani. With a reasonable price of 6000 yen for the course menu, it is a rare find for those seeking a taste of Gifu's natural ayu fish.

Located in Jiyugaoka, this counter Italian restaurant offers a fusion of Japanese, Italian, and charcoal-grilled dishes. From July to August, they have a special feature called "Ayu Month," where dishes made with natural ayu fish caught by the chef's father in Gifu prefecture's Takahara River are available, such as pasta and hamburgers. The restaurant is a 5-minute walk from Jiyugaoka Station's main entrance, on the ground floor of a building on Jiyu Street. The cozy space has an L-shaped counter with 8 seats, providing a close and lively experience with the chef. The menu includes a "Lunch Course 6 items for 6,000 yen" and a "Dinner Course 8 items for 13,000 yen" (tax included). As the chef runs the kitchen alone, the pace of serving dishes is relatively slow. Standout dishes from our visit were the "Spaghettini with natural ayu fish" and the "Risotto with plenty of prosciutto." == Seasonal Lunch Course== ◆【Kumamoto Red Eggplant, Junsai, Prosciutto】A dish that looks Japanese but tastes Italian. Deep-fried eggplant cooked with chicken, prosciutto, dried shiitake mushrooms, a few vegetables, and salt to create a jelly-like broth. The eggplant is soft and delicious, showcasing the versatility of Italian cuisine. ◆【Fresh Fish, Gazpacho, Mango】A combination of marinated horse mackerel, herb salad, and gazpacho. The horse mackerel has a strong acidity, the dressing on the herb salad is slightly sweet, and the gazpacho has a mellow taste from mango vinegar. This dish allows you to enjoy three different flavors in one plate. ◆【Natural Ayu, Watercress, Aglio Olio】Grilled natural ayu fish over charcoal. The restaurant gets fresh ayu fish sent by the chef's father who catches them in Gifu's Takahara River every weekend. The blood and organs of the ayu fish are used in the sauce, allowing you to fully enjoy the delicious fish. The pasta is made with a slightly Japanese-style noodle, giving it a chewy texture. ◆【Bread】Bread from the nearby bakery "Baguette Rabbit." It has a chewy texture. ◆【Plenty of Prosciutto, Carnaroli Rice】Using large-grained Carnaroli rice that doesn't get sticky easily. The risotto is made by adding white corn (from Snow Fairy) to the rice soaked in soup, topped with freshly grated prosciutto (from France) and shaved Parmigiano. The risotto itself has a gentle taste, complemented by the sweetness of corn, the saltiness of prosciutto and cheese, creating a well-balanced and delicious flavor. A touch of spicy black pepper adds an accent. ◆【Tottori Summer Wakasa Deer, Charcoal-grilled】Grilled Wakasa deer thigh meat over charcoal. The meat is cooked to the perfect rareness, as it is lean meat, it is very light. Served with zucchini, Shishito pepper, young corn, and a red wine sauce. ◆【Passion Fruit, Grapefruit】For dessert, a refreshing and cool summer sweet. *Passion fruit panna cotta *Grapefruit granita *Almond crumble ◆【Coffee】 == Drinks == ★ White wine by the glass. 2021 Plinio Vermentino Maremma Toscana DOC

I made a reservation at the last minute after my friends asked me to take them. The ayu pasta is only available until the end of this month, so I'm glad there was availability. The omakase lunch course costs 6000 yen and includes Kumamoto red eggplant, junsa, prosciutto, fresh fish gazpacho, mango, natural ayu, cress, aglio e olio, plenty of prosciutto, Carnaroli rice from Tottori, summer young deer from Wakasa, charcoal-grilled, passion fruit, grapefruit, espresso coffee, and black tea. The first dish had a delicious taste with a hint of Japanese flavor. The ayu pasta was as delicious as always, and everyone was satisfied. The main dish, the summer deer, was incredibly delicious! The color gradient of the meat was beautiful! Of course, all the other dishes in the course were also very satisfying. The wine pairing for 6100 yen was an omakase selection that paired perfectly with the food. I am looking forward to trying the autumn menu as well!

I visited Restaurant Luogo in Jiyugaoka. During this season, I had the opportunity to enjoy the natural ayu caught by your father in Takaragawa, Gifu Prefecture. The dishes I had were: - Tamahagane millet from Chiba - Legal harp cold corn soup - Miyagawa natural ayu fillet fish burger - Peach cold hazelnut pasta - Hamanako eel charcoal-grilled with black vinegar sauce - Gifu natural ayu AOP aglio e olio pasta - Tottori Wakasa deer charcoal-grilled - Wagyu tail carnaroli rice risotto - Passion fruit grapefruit panna cotta - Iced coffee The availability of ayu depends on the weather, and we were fortunate to have the best natural ayu on this day. I enjoyed the ayu burger and ayu aglio e olio pasta, which showcased the deliciousness of the natural ayu. Chef Dorotani's magic truly brought out the best in the ayu. I look forward to visiting again when the seasons change and the ingredients vary. Thank you for the wonderful meal.

*Jiyugaoka〜luogo(7/28) Budget: 15,000 yen〜 @luogo_jiyugaoka #Tabelog 3.51・This day was the first dining event of a gourmet group! Despite having 3 participants, we had a fun time meeting new people and reuniting with others for the second time ※Member recruitment ongoing♪ The beloved cold corn soup featured "Legal herbs and ultimate croutons"♪ The cold peach pasta was accompanied by hazelnuts! A restaurant to visit seasonally... #luogo #Jiyugaoka #Pasta #Italian #corn #peach #eel #grilled eel #meat #Carbonara #gourmet #Jiyugaoka gourmet #Tokyo gourmet #Italian food lovers unite #Corn lovers unite #Gourmet lovers unite #Food lovers unite #Hard-to-book restaurant #iPhone13pro #New discoveries

Today, I went to my favorite restaurant with my wine buddies. We had the place all to ourselves and ordered special menu items and special wines. It was like a combination of the best dishes from their lunch and dinner menus. The dishes included natural ayu fish, cold peach pasta, fettuccine gaspacho, fresh fish with mango, highland river natural ayu aglio e olio, Hitachi beef rib with fresh ginger, passion fruit and grapefruit, and coffee and tea for dessert. Everything from start to finish was truly delicious! I was very satisfied. The ayu fish burger that I've always wanted to try was amazing. The buns were freshly baked and made in a smaller size for easy eating. The buns themselves were delicious. The fried ayu fish and tartar sauce with ayu innards inside were a perfect combination, along with plenty of vegetables. It was a dish that made me want to eat more and more! I was also looking forward to the cold peach pasta, and it did not disappoint. The sweetness of the peach and the acidity of the balsamic vinegar were perfectly balanced. The leftover soup was also delicious, and I asked for a spoon to finish it all. I've already tried the sakura shrimp and peach cold pastas from Chef Doboku's three major cold pasta dishes, so I'm looking forward to trying the pear next time. It was mentioned that it might be available around November. The combination of gaspacho, fresh fish, and vegetables was also great. Chef Doboku's signature style is to combine mango with gaspacho. The ayu fish pasta was, as expected, delicious! I had it before, but I could eat it over and over again. It's exquisite! The beef was grilled over charcoal. It was delicious with the ginger in the sauce, perfect for summer. The dessert was also very tasty, a luxurious summer treat. And the wine pairing this time was also wonderful! Thank you very much. I look forward to visiting again.

In summer, I made a reservation for lunch to try the Italian dishes made with natural ayu from Gifu. Unfortunately, they were out of ayu that day, but I decided to enjoy the dishes they had to offer. The course started at 12 o'clock with a soup topped with the chef's ultimate croutons. Then came the seared conger eel carpaccio, sardine pasta, oxtail risotto, charcoal-grilled duck, and dessert. All the dishes were delicious, and the chef, who was alone, managed to serve and engage in conversation with all 8 guests at the counter. It was perfect! I will definitely come back to try the ayu next time!

I visited during the ayu season. Every dish was delicious and I had a wonderful time. The ayu and corn soup were especially tasty, and I felt happy throughout the meal. Thank you very much. I will visit again.

Hello. Today, I am challenging Italian cuisine!! Since my last visit to DAGOTO was not so great, I decided to change my mindset and visit luogo in Jiyugaoka, where a follower kindly invited me. I had high expectations as the reviews were very promising!! The restaurant has an open kitchen counter and a cozy atmosphere with limited seating, making it a hidden gem where even solo diners can make a reservation. The concept of luogo is to incorporate Japanese ingredients into Italian cuisine, using unique combinations and techniques to express the passion of dedicated producers nationwide. The chef, Shunsuke Hijiya, has a background in Italian cuisine and has worked in various restaurants before finally opening his own place in Jiyugaoka in December last year. Today, I tried the lunch course at luogo. The price was reasonable, which is great for someone who enjoys a good drink. The luxurious lunch course at luogo consists of 6 dishes for 6,000 yen, featuring carefully selected local ingredients and the chef's popular creations. Upon arrival at Jiyugaoka station, I walked about 6 minutes to reach the restaurant. I got a bit lost on the way but managed to arrive just in time. The restaurant has a beautiful L-shaped counter with only 8 seats, creating a serene ambiance. I greeted the chef, Shunsuke, who was very handsome and friendly. His dedication and passion for each dish were truly admirable. We started with champagne, which had a powerful aroma and acidity that captivated me. The following white, red, and rosé wines were also excellent, but I'll skip the details as wine can be quite complex. Each dish was served with care and passion, showcasing the chef's dedication and creativity. The lunch course began with a cold corn potage made from a unique corn variety called "oomono." The smooth texture and sweetness of the corn were delightful, complemented by the herb aroma from Chiba prefecture and crispy croutons. (Translation may vary slightly depending on the context and intended meaning.)

I came for lunch looking forward to the ayu (sweetfish) in July. Today's menu is as follows. It's a summery menu. Corn, Ayu, Ultimate Crouton, Anago (conger eel), Summer Vegetables, Karasumi (bottarga), Highland River Ayu, Watercress, Ox Tail, Edamame, Carnaroli Rice, Omi Duck, Charcoal, Tasmanian Mustard, Mascarpone, Ricotta Cheese, Espresso, Black Tea. Every dish is delicious with Mudani's magic, guaranteed. The corn potage soup made with "oo mono" corn is naturally sweet and delicious, with Mudani's homemade croutons on top that are really tasty! The ayu pasta is only available at this time of year. It uses a substantial amount of ayu and is absolutely delicious, so be sure to try it. It is well-seasoned, so wine goes well with it. Starting this month, pasta and risotto are on the menu. Mudani's risotto is also excellent. The ayu burger and chilled peach pasta on the evening menu are must-try dishes.

I had always wanted to visit a restaurant where a chef who used to work at IL GHIOTTONE opened his own place. I made a reservation for the lunch course and visited the restaurant. The place has an L-shaped counter and seems to be run solely by the chef. I started with a toast with beer. The first dish was scallop appetizer. It was like eating the essence of scallops. The second dish was sea bream and shiso carpaccio, which was also delicious. The wine complemented the dishes well. The third dish was fried conger eel with prosciutto on top. Personally, I felt that eating them separately might have been better. Next was ayu fish pasta, made with wild ayu fish. It was my first time trying it and it was delicious, with a hint of bitterness. The grilled Hida beef was, of course, amazing. I enjoyed the dessert as well. The restaurant has a casual atmosphere, but I felt a bit unsure about the interaction with the staff during my visit. The lunch course was 6000 yen with 2 drinks, totaling 8000 yen per person. Thank you for the meal.

I visited the counter Italian restaurant LUOGO in Jiyugaoka. It is a trendy restaurant where the chef handles everything alone. The owner chef, Shunsuke Doroya, started in Gifu and Nagoya before moving to Italy a few years later. He worked as a sous chef in a restaurant in Naples, then returned to Japan and worked as a sous chef at Code Kurkku, a restaurant he produced, and as a chef at IL GHIOTTONE Marunouchi. He later served as a chef at LUBERO in Meguro, and in December 2022, he opened LUOGO in Jiyugaoka. Dishes I tried: - Scallop, new potatoes, and herb panna cotta - Seabream carpaccio with shiso and citrus - Conger eel and cucumber aglio e olio pasta - Tanba black chicken, Taleggio cheese, and Carnaroli rice risotto - Hida beef charcoal-grilled with young corn - Cherry mascarpone ricotta cheese mousse - Coffee The exquisite Italian cuisine crafted with the chef's solid skills and sense, backed by his background and experience, impressed me. The attention to quality ingredients and the incorporation of Japanese elements, along with the use of charcoal, were notable. I would love to try the ayu pasta next time! It was enjoyable to chat with the chef, who despite handling everything alone, worked efficiently and sincerely focused on the dishes. I look forward to visiting again. Thank you for the wonderful meal!

An Italian restaurant that opened at the end of last year on Jiyu Street. With a counter seating for 9 people and a long layout, the chef handles everything alone, so you can enjoy watching the cooking process up close. Appetizer - Scallop shell panna cotta with a hint of cream, allowing the flavor of the scallop shell to shine. The new potato bisque is refreshing with fennel and chives as accents. A satisfyingly delicious start. Antipasto - Seared sea bream carpaccio with a citrus vinaigrette that enhances the sweetness of the sea bream with the tanginess of hijiki seaweed. Elegant and delicious! Primo piatto - Eel and cucumber peperoncino with a dashi broth that has a gentle flavor, complemented by the smoky eel and crunchy cucumber. Surprisingly exquisite! Primo piatto - Tanba black chicken Taleggio cheese risotto with a Carnaroli rice texture, rich cheese flavor, and juicy charcoal-grilled Tanba black chicken. High-quality ingredients shine through. Secondo piatto - Hida beef charcoal-grilled with delicate cooking and the chef's meticulous work visible upfront. Perfectly cooked, juicy, and delicious! Dolce - Cherry mascarpone ricotta cheese with a balanced sweetness and a Florence liqueur "Alchermes" sorbet. A stylish dessert that is wonderful! Overall, I was amazed by the chef's meticulous work and the delicate dishes served one by one. It was a wonderful dining experience.

I discovered an amazing restaurant... My sister found this Italian restaurant in Jiyugaoka! We had the weekend limited lunch course. The restaurant was full and all the dishes on the course menu looked delicious. Each dish that came out was beautiful and absolutely delicious! The chef was working diligently in the open kitchen, which was entertaining to watch. The chef was friendly and easy to talk to. The whole course was satisfying, but the fritto and dessert were especially delicious! The cost performance was incredible... just like the chef said, it was definitely worth it. They use seasonal ingredients, so I want to visit in different seasons. I want to come back soon! (My mom and sister are already planning to make a reservation for dinner next week, haha) Thank you for the wonderful meal!