At the end of October 2022, a popular Italian restaurant called 【malca】 appeared in Tokyo, Gaienmae like a comet, quickly becoming a reservation-only hot spot. This was my second visit to the restaurant, with the first time being at the counter and this time in a private room. The concept of the restaurant is "eat what you want, as much as you like," so a la carte is recommended. This time, I enjoyed a course meal in a private room due to a business meeting. The restaurant is vibrant, with a modern atmosphere, and the chef, Shu Kita, who worked at 【sfida】 in Osaka for 4 years and 【TACUBO】 in Daikanyama for 4 years, is in charge. The dishes I had included olives, white eggplant blancmange from Suzuki Farm in Hakodate, tuna tartare bruschetta, bonito carpaccio from Oizaki Suisan in Naruto with summer vegetables, red snapper fritto with caponata and lardo, conger eel with girolle mushrooms and bottarga, New Zealand hogget ragout, charcoal-grilled Yamazaki beef from Nishiwaki, Hyogo Prefecture, arrabbiata pasta, and cream cheese, passion fruit, and Mont Blanc for dessert. My personal favorites were the red snapper fritto, hogget ragout, and Mont Blanc dessert. The restaurant also offers a wide selection of wines from around the world. Overall, it was a very satisfying and enjoyable evening. Thank you for the delicious meal. I look forward to visiting again for a la carte next time! (Laughs)

I'm happy that the dishes are a la carte. While there are chef-recommended courses, I prefer a la carte. They also offer a good selection of wines by the glass. The staff was able to recommend wines that paired well with the food. For those who want to enjoy the atmosphere, I recommend sitting at the counter. I love pasta, so I would like to try a course with just pasta, like 6 different kinds!

On the third visit, dinner was chosen for the second time. This time, the 14000 yen chef's course was selected. As always, the bluefin tuna tartare bruschetta was delicious. The rice with freshwater eel and the deep-fried pike conger were also flavors I enjoyed. I can feel that it's getting harder to make reservations for the next dinner next year. There are still some days available for lunch reservations, so I would like to visit again for lunch before next year's dinner.

Located just a few minutes' walk from Exit 1 of Sotobori-dori Station, this Italian restaurant has been making waves since its opening, thanks to its chef who hails from the famous Takubo restaurant in Daikanyama. Reservations are usually hard to come by, but if you ask them to contact you when there are openings, you might just get lucky. I visited around 10pm on a weekday after being informed that there would be availability. The restaurant has a counter and two private rooms, making it very versatile for different dining preferences. I opted for a la carte this time, ordering two appetizers, two pastas, risotto, a meat dish, and dessert. The risotto with sazae and mushrooms had a nice firm texture to the rice and was delicious. The main meat dish was roast duck from France, cooked perfectly with great quality meat. The dessert was a black sesame cream with chestnut ice cream. I will definitely be back to try their course menu next time.

Today, I enjoyed delicious food at Marca once again. This time, I opted for a la carte. It felt like picking from a lottery where every choice was a winner. For my second dish in the Primo Appetizer, I chose risotto, but I should have picked something that would go better with red wine. I want to try different dishes and eventually become a regular here. Thank you for the meal, Chef Kitano. #Gourmet #Italian #Delicious #StaffApproved #That'sAllFromTheScene

In September, I had a hard time choosing from the à la carte menu at Malca, but I decided to go with the course menu and tried the recommended pasta of the day (purple sea urchin and matsutake mushrooms). The appetizers and main dishes were excellent, but the pasta was the highlight. Today's menu included ikura and eggplant tuna bruschetta, bonito carpaccio, fried sea bass, prosciutto, purple sea urchin capellini, matsutake mushroom pasta, Tajima beef pasta, and black sesame Mont Blanc.

I ordered a course with wine pairing. The tuna tartare and the sashimi of mackerel were delicious and really hit the spot. The capellini and pasta were also excellent. I was impressed by the pasta with tomato sauce that had ginger in it, which was a unique touch. The main dish, the pork, was not too fatty and easy to eat. Thank you for the wonderful meal.

I visited this restaurant for lunch based on a recommendation from someone I met at a gourmet event, who said that the flavors were gentle and pleasant. The atmosphere was mostly female-oriented, with some couples on dates. The food was delicate and innovative, with unique combinations that I wouldn't have thought of myself, but some of them didn't quite hit the mark for me and left me feeling a bit tired. The chef had a very casual and informal way of speaking, which caught me off guard. Personally, I prefer dishes with more umami and a bit more punch, but I think trendy and urban women would enjoy this restaurant. The pasta was made with Mancini dry noodles, and it was so delicious that I ended up ordering Mancini pasta online to enjoy at home.

"Malca" is a restaurant where a chef from the difficult-to-book Italian TACUBO has opened his own shop. Shortly after opening, they received the 2023 Italian Top 100 award on Tabelog. Unlike most high-end restaurants, you can order à la carte after 9:00 PM. They also offer courses. The interior is mainly counter seating, with private rooms available, creating a quiet yet not too quiet atmosphere where you can relax and enjoy your meal. Today, we had the following dishes: green olives, prosciutto, omelette, tripe, fried conger eel, bolognese, carbonara, pork in sauce, and warm soufflé cheesecake. The food was delicious overall, and the staff provided excellent service. It was a delightful dining experience. #malca #Italian #deliciousItalian #OmotesandoGourmet #GourmetinGaienmae #TokyoItalian #ConnectwithGourmetLovers #GourmetInstagram #GourmetMemo #ConnectwithFoodies #FoodPornGram #FoodTerrorGram #GourmetTravel #DeliciousnessisHappiness #LookingforGourmetFriends #GourmetClub #FoodieGirls #FoodieBoys #ConnectwithGourmets #KantoGourmet #FoodReportGram #GourmetWriter #FoodWriter #BGradeGourmetInformation #TokyoGourmet

I was invited by "malca" for a belated birthday celebration at this place. It's about a 5-minute walk from Gaienmae Station. The interior has a chic design with a counter and private rooms. I was surprised by the menu - there are so many options! I couldn't possibly try them all... It made me realize why they need so many staff members. I was with someone who could eat a lot, so we ended up ordering a ton of food. - Prosciutto: French Basque white pork ham - Ardèche, ¥2,000 - Maguro Tartare Bruschetta with Prata Cheese from Yamayuki, ¥3,000 - Deep-fried Shirasu, Fluffy Omelette, Jalapeno from Awaji Island Aimanmaru Suisan, ¥2,600 - Awaji beef tripe stew, ¥3,800 - Hokkaido Rebun Island Bafun Uni cold Capellini, ¥7,500 - Spaghettini with Sardinian Bottarga Butter, ¥3,600 - Spaghetti Cacio e Pepe, ¥3,000 - Yamazaki beef Ichibo from Nishiwaki, Hyogo Prefecture, ¥12,000 - Pear Sherbet, Lime and Mint Jelly, ¥1,200 The Maguro Bruschetta was a favorite, and the presentation was beautiful and delicious! The omelette and tripe had a unique taste that paired well with wine. The pasta selection was tempting, but we managed to limit ourselves to three. The sea urchin Capellini was pricey but tasty. Personally, I found the portion sizes to be quite filling - maybe a bit less would have been enough? The course menu is ¥12,000, so starting with that might be a good idea. The atmosphere of the restaurant is surprisingly casual, making it a relaxed place to enjoy. Thank you for the meal! Cheers 🥂 Instagram: @_34_mh I post about gourmet experiences around Tokyo ✍️ I appreciate follows and likes! ❤️

Revisited in August (23.8). It had been 3 months since my last visit. Every dish was delicious, but the highlights were the classic tuna bruschetta in the first half and the black truffle-infused Cacio e Pepe in the latter half (now in winter). Here is the menu for this visit: Green olive corn soup from Suzuki Farm in Fukushima, Tuna Burrata Cheese with Beet Powder Bruschetta, Charcoal-grilled Carpaccio of Red Snapper from Ozaki Suisan in Naruto, Summer vegetables (edamame, okra, cucumber, myoga, fried shiso leaves) with olive oil, Tripe Stew of Awaji beef (tripe, rumen, honeycomb tripe), Suzuki sashimi with risotto and green yuzu from Nakata in Ishikawa, French girolle mushrooms Cacio e Pepe with Australian black truffle, Charcoal-grilled shoulder loin of free-range Tokachi muddy pork from Hokkaido with black garlic sauce, Focaccia with rosemary, Blueberry sherbet with mint and lime jelly. The meal also included 1 bottle of beer, 2 glasses of white wine, and 4 glasses of red wine, totaling 24300 yen per person. This restaurant is a Michelin-starred Italian spot with reservation difficulties, founded by Chef Tetsuya Kitano, a former TACUBO chef. The name "Maruka" comes from Chef Kitano's family's seafood store "Maruka." Opened in October 2022, the restaurant is already listed as one of the top 100 Italian restaurants on Tabelog. The omakase course for this visit cost 12000 yen, with drinks starting from 1300 yen for beer, 1600 yen for wine, 1100 yen for whiskey, and 1000 yen for shochu. A 10% service charge is added separately. The atmosphere of the restaurant is modern and minimalist with a gray color scheme.

It's about a 7-minute walk from Omotesando Station. Close to AOYAMA Grand Hotel! They have a counter and private rooms in a stylish space. You can add dishes to the course menu. This time, Capellini (with Karasumi, Uni, Caviar) was available as an additional menu item! The four appetizers were delicious! The portion sizes are a bit small, but the flavors are amazing! The pasta portions are small, but there was pasta followed by meat dishes, so I ended up quite full! They have a variety of drinks available, and the beer had a Malca label on it. When I mentioned I wanted separate bills at the beginning, they had already prepared the drink charges separately for each person at the time of payment, which I thought was great! I heard they might get a Michelin star, so I hope to come back again!

malca's Pasta Festival! Owner Chef Kitano, who was mainly in charge of appetizers and pasta at TACUBO, used to hold events like New Year's Eve pasta, and I've loved Kitano's pasta since then. Last time, I had 4 kinds of pasta, but he said with a smile that he can easily make 10 kinds, so let's go for it! Since we're here, let's also order 3 kinds of appetizers and a main meat dish! A playful pasta course! The wine has been handled by Matsumoto since April this year. His pairings at TACUBO were perfect and amazing. Even now, many regulars at TACUBO long for Matsumoto's pairings. It's a joy to see Kitano and Matsumoto forming a new tag team at malca. French Basque white pork ham, grilled sardines, eel fritters with caponata and lardo, New Zealand Suffolk hogget loin, Greek-style cold bottarga capellini, Awaji Island Aomaru Suisan's kettle-cooked whitebait cavatelli, Sardinian bottarga butter spaghetti, spaghetti with fresh octopus and ginger tomato sauce, spaghetti with Girolle mushrooms and pregnant eel, corn Aglio e Olio, tripe marlattiate carbonara, purebred Tanba lineage Yoshimoto beef bolognese, Nemuro sea urchin spaghetti all'arrabbiata. A total of 11 amazing pasta dishes! I wonder if I could have managed 20 if I didn't eat the appetizers and main meat... But I definitely want to eat the meat as well, so no regrets. I'm happy to have Matsumoto pair the wines with the dishes after a long time. Even though it's been a few years, he remembers my preferences perfectly. I'm falling for him haha. Kitano said he could make 20 more kinds of pasta, but there were still many pasta dishes on the menu that I hadn't tried, so it seems like he was serious haha. I wanted to make him say there are no more pasta dishes he can make, but oh well... This Pasta Festival is something I'd like to see held regularly! (о´∀`о)

I was brought here by a regular customer, and I am very grateful! It is rare for a high-end restaurant to have an à la carte ordering format. You can order whatever you like as much as you want, which is very convenient. This time, I mainly had pasta and lamb dishes, and they were all of high quality and very delicious, making it a supreme pasta feast. Thank you for the wonderful meal.

It was a happy time. The day I enjoyed pasta the most in my life. A restaurant that makes "eat what you want, as much as you like" a reality. I have been a fan of pasta created by Mr. Kitano since the TACUBO days, but to be able to enjoy it this much was amazing. Everything was delicious. What I had this time: - French Basque white pork ham Ardude, Nagasaki sardine, charcoal-grilled carpaccio, peperonata, spices - Greek sea urchin cold capellini - Handmade short pasta cavatelli with broccoli, anchovy, and boiled whitebait - Sardinian sea urchin butter spaghetti - Spaghetti with octopus, ginger, tomato sauce from Naruto Ozaki Fishery - Spaghetti with conger eel, girolle mushrooms from Naruto Ozaki Fishery - Spaghetti with Hokkaido corn aglio e olio - New Zealand Suffolk hogget back loin - Marltariarti tripe stew sauce - Spaghetti carbonara - Bolognese tagliatelle - Tomato cream with horse dung sea urchin - Arrabiata Two appetizers, eleven pasta dishes, one main dish. There is no other restaurant that can offer such a variety of pasta dishes. Thank you for the feast!

Visited malca on August 2023, my second time here and I love it so much! The menu has changed a lot since my last visit, and this time it's a pasta festival. The tuna bruschetta was special with Yamazaki beef and tuna, very delicious. The cold corn soup was so good, I wanted to keep drinking it. All the pasta dishes were delicious, completing the cold pasta experience. The squid ink pasta was amazing, a rare find and truly delicious. Being able to eat only what you want a la carte is really happiness. Looking forward to the next visit. Thank you for the meal! #malca #Italian #tacubo #Tabelog #TabelogHighRating #TabelogRatingAbove3.5 #DifficultReservation #DifficultReservationRestaurant #DifficultReservationRestaurantGourmet #Italian #Gaienmae #GaienmaeGourmet #MinamiAoyama #MinamiAoyamaGourmet #Gourmet #GourmetGram #GourmetGirls #WantToConnectWithGourmetLovers

"Malca", who became independent from TACUBO, visited for dinner this time. They ordered appetizers, pasta, and main dishes a la carte, enjoying them with wine. Everything was delicious, and the wine selection was extensive, including some high-quality options. The fried conger eel and squid ink risotto were particularly tasty. Thank you for the wonderful meal.

I made a reservation and it was my first visit! The chef is from TACUBO and the location of the restaurant is great. I was surprised by the unexpectedly good cost performance. They also have private rooms, so it's easy for families with children to visit. The food was delicious and I want to revisit soon.

I visited the restaurant for a lunch course and all the dishes and drinks were delicious. I would love to visit again if I have the chance. They also recommend dishes other than the course, so it's better to go with a budget in mind. You will be quite full. The tuna mille-feuille and pasta were all delicious. The main pork dish was also tasty, but it was towards the end and a bit fatty.笑

"malca" is an Italian restaurant located in Gaienmae. The chef has previously worked at "sfida" in Osaka and "TACUBO" in Daikanyama, making it one of the trendy restaurants to visit. It has been selected as one of the top 100 restaurants on Tabelog (2023). The main seating option is at the counter (there are also private rooms available). For lunch, they offer set courses, while for dinner, you can enjoy both set courses and a la carte options. On this visit for lunch, I had the chef's special course. The "Cold Corn Soup" was a standout dish, where you could truly taste the sweetness and flavor of the corn. The "Tuna Bruschetta" is a signature dish here, made with finely chopped high-quality tuna from Yamazaki, mixed with olive oil and balsamic vinegar. The presentation of the dishes here is also exceptional. The course includes a warm pasta dish, but you can also add a cold pasta dish during the course (with options like caviar for an additional 6000 yen or sea urchin for 7000 yen). The staff even informs you of the prices, which is appreciated. At the end of the course, I added the "Bolognese Pasta." You can add up to three pasta dishes during the course, depending on your appetite. The atmosphere was relaxed and cozy, making it a great place to dine alone. The staff was attentive, and I felt relaxed throughout my meal. I would definitely like to visit again in a different season. It was a restaurant that suited my taste perfectly!

Budget: 10,000-15,000 yen Order: A la carte Duration: 1.5-2 hours Reservation: By phone Located a 5-minute walk from Gaiemmae Station, this Italian restaurant has a quiet and unassuming atmosphere. It is affiliated with TACUBO and quickly became difficult to reserve after opening. They offer both set courses and a la carte options, both of which I believe offer good value for money. This time, I wanted to focus on pasta, so I ordered a la carte. While none of the dishes were overwhelmingly delicious, I found them all consistently tasty. Personally, I quite liked the tuna tartare, as the high-quality tuna from Yamakou paired perfectly with the burrata. The aroma of the olive oil was also very pleasing. I preferred the oil-based pasta dishes, as the tomato-based ones lacked a bit of depth in flavor. While I usually opt for beef roast, this time I chose the Doro pork. While it wasn't incredibly flavorful, the cooking technique was excellent, resulting in a very juicy dish. I hope they expand their selection of pork breeds. As for dessert, I had high expectations due to the restaurant's affiliation with TACUBO, but it turned out to be quite ordinary. I would definitely like to try their set courses if I have the chance. [Order Details] - Olive oil (appetizer) - Tuna tartare, burrata cheese, bruschetta - Fluffy omelette, boiled whitebait, real sansho pepper - Spaghettini with Sardinian bottarga butter - Spaghetti with octopus, ginger, tomato sauce - Handmade tagliatelle with cream sauce, prosciutto, and summer vegetables - Tokachi Doro pork shoulder roast - Cream cheese, passion fruit, Mont Blanc - Chocolate mousse with a hint of cognac