This is a hidden gem Italian restaurant called "ALTER EGO," located about a 2-minute walk from Jimbocho Station. The building has a lovely appearance, and upon entering, you'll see the shop's pride - a whole log of prosciutto and the cutting tools on display. The first floor has only a counter, while the second floor has private rooms. We reserved the chef's recommended course this time. We started with a delicious champagne toast. Here are some of the dishes we enjoyed: - Polenta Fritta: Crispy on the outside and fluffy on the inside, with a topping of rosemary rock salt and shaved Parmigiano Reggiano. - Prosciutto and Burrata Cheese: An assortment of the shop's 24-month aged prosciutto and rich Burrata cheese. - Bonito Carpaccio: Made with the ultimate bonito called "Mochi-umami bonito,” topped with green olives, cherry tomatoes, and capers. - Homemade Focaccia: Soft, sweet, and flavorful focaccia bread that oozes olive oil. - Clam White Wine Steamed: Matsukawa clams steamed with olives, tomatoes, and oregano in white wine. - Omelette: A luxurious omelette made with Tottori Prefecture's "Ame Mino" eggs and Fontina cheese. - Tagliatelle Bolognese: Using hand-cut pasta "Tayarin" made from egg-rich cow's eggs and beef shin meat Bolognese. - Beef Tagliata: Beef tagliata made with Okayama Prefecture's beef, cooked rare and seasoned with hazelnut powder. - Dessert: Basque cheesecake, strawberry, and pistachio gelato. The Basque cheesecake was light and fragrant, while the gelato was rich and delicious. The staff were all young, energetic, and visibly enjoyed preparing the dishes. Their passion and joy were contagious, making the dining experience truly enjoyable.

Just a 2-3 minute walk from Jimbocho Station, tucked away in a back alley behind a wooden fence, is this stylish restaurant! Inside, there's a counter and a green wall that matches the logo of the restaurant. The interior is really stylish! The toilet was clean. I made a reservation for a seat and ordered the course menu (¥12,000~). I heard great reviews about Tayarin, so I asked if I could have it included in the course (I'm not sure if it was already included). I also added a wine pairing. The course menu was definitely the right choice! I was so satisfied. The burrata with strawberries and prosciutto was amazing, with a mix of flavors bursting in my mouth. The acidity, saltiness, rich milkiness, slight green note of the strawberries, and the fatty prosciutto... it was chaotic but in a good way. The thinness of the prosciutto was perfect. The bonito and tomato dish was interesting, the bonito had a strong flavor that paired well with the tomatoes. I forgot if it was sashimi or not, but it was tender and delicious. The white asparagus and egg dish was simple but tasty - it seemed easy to make at home but I probably can't pull it off. Is this with mayonnaise? The combination with parmesan was great. The Tayarin was mind-blowing, so I had to ask about the seasoning... fermented butter? Wow! The extremely thin Tayarin noodles had a rich egg flavor, and the truffle on top was a perfect match. I want to go back just for this dish and take all my friends! The duck dish was tender, but the seasoning was average - I personally would like a richer sauce. The dessert was just right since I was pretty full, the apple pie was delicious and gooey. The wine paired with the bonito was made with oranges from a cliff, and it was quite unique. It had a strong flavor that paired well with the dishes and the acidity of the tomatoes. They also brought out this special wine for the Tayarin, and it was really good. Overall, I was extremely satisfied. I would love to come back again! Thank you for the meal ===========

I suddenly appeared around the corner of a not very fashionable alley. Once inside, it was like a different space, with private rooms on the second floor. It was my first visit, and I ordered a course meal with wine pairing at the counter. The dishes were all elaborate and delicious. The sommelier's talk was also enjoyable.

Kinmedai carpaccio with lotus root, sea urchin and mini tomatoes, spaghetti with meichidai, mango gelato, and herbal tea. Comfortable counter seats, easy for solo diners, friendly service, bright atmosphere. A la carte is the best! Thank you for the delicious meal. 😉

A hidden gem Italian restaurant where you can enjoy combining your favorite dishes from the à la carte menu, brought by a gourmet acquaintance. The appetizers start with thinly sliced prosciutto and mozzarella, creating a harmonious flavor with peaches, and then move on to the perfectly al dente spaghetti that will leave you impressed! #alterego #Italian #Jinbocho #restaurant #gourmet #delicious #foodie #food lover #photogenic #Tokyo #Minato-ku #Shibuya-ku

This was my first visit. Both my friend and I prefer appetizers to main courses, so we decided to order a la carte instead of a set menu. Every dish was delicious. In particular, the sea urchin dish was outstanding, and I would love to come back just to have it again. Thank you for the wonderful meal.

I made a reservation about a month ago and visited on a weeknight. I love Italian à la carte, so I was super excited even before going. What I ordered was: - Bigorre pork prosciutto: Thinly sliced with a great texture and taste. - Aioli squid: Lightly sautéed, raw on the inside, and incredibly flavorful. - Kitara cherry shrimp and karasumi: The karasumi is plentiful and incredibly satisfying. - Milk-squeezed pasta: They tear the cheese right in front of you and mix it with the prosciutto appetizer! Could eat endless amounts of it. - Omi beef tagliolini: I really want to go back to try this.

Just a minute's walk from Jimbocho Station, there is a single house with a green wall in a back alley. I had been curious about it for a while, but a friend invited me and I finally visited. The restaurant has 6 counter seats and 3 private rooms for 4 people each on the second floor. Currently, they only offer à la carte menu, but there is also an omakase course available for 2 or more people. We decided to order from the à la carte menu. We started with a crispy polenta fry with Parmesan as a complimentary appetizer. Then we enjoyed a refreshing marinated strawberry dish with Mozzarella and mint/basil from Chiba and Gifu. The Rosé asparagus and Tamago were outstanding, and the rich sauce was a perfect match with the focaccia bread. The staff recommended two wines - a Chardonnay with oak scent and a dessert wine that paired well with the sauce and bread. The Kitara with Karasumi and sakura shrimp was a taste of spring. The Taryan egg yolk pasta with summer truffles and young corn was also delightful. For the main course, we had a delicious roasted duck with a divine sauce and a beautiful presentation. The dessert, Pink Lady apple tart, was a perfect way to end the meal. The staff were friendly and the atmosphere was enjoyable. The restaurant is open until midnight, with last orders at 10:30 pm, making it a great choice for a late-night meal. Overall, it was a wonderful dining experience and I will definitely be visiting again.

Located a 2-minute walk from Jimbocho Station, "ALTER EGO" is a hidden Italian restaurant that quietly stands out. The chef, who had previously opened a Michelin-starred restaurant in Milan, has also earned a Michelin star in Japan. The motif of the restaurant combines Italy's wine culture, "Enoteca," with Japan's "Bento," creating a concept called "Bentoteca." While I heard that they only offer à la carte dishes, in reality, they also provide courses. This time, I selected appetizers, pasta, main course, and dessert as if I were ordering a course menu. I asked for wine pairing as well. The bill was just under 50,000 yen for two people, but it was well worth it. The food was outstanding. For the appetizers, the Iberico ham and the mozzarella with strawberries from Takeshima were a must-try combination! I highly recommend it. The pasta dishes, including the Kitara with sakura shrimp, rapeseed blossoms, and karasumi, as well as the Tayarin with hair crab, were amazing. My favorite was the Tayarin, which had very thin pasta similar to somen noodles. The main course of Omi beef surpassed all the delicious dishes I have ever had. It was truly amazing Italian cuisine. I wish I could have tried all the other menu items. The wine pairing was fantastic, with the manager explaining the production methods and origins of each wine. It was so enjoyable. The wines paired perfectly with the food, and before I knew it, I was quite tipsy from enjoying the wine too much. I will definitely come back again. Here is the wine pairing I had: - Maiorini Franciacorta: The best sparkling wine I have ever tasted - Bugno Martini / Rosso Matilde: A red wine from Italy that pairs well with the ham, strawberries, and mozzarella - Badalucco Pipa 3/4-3°: A unique white wine from Sicily that goes well with karasumi pasta - Les Cretes Chardonnay: A high-quality Chardonnay from Valle d'Aosta, perfect for crab pasta.

I went on March 23rd. This restaurant is known for its delicious Napoletana pasta, which I always look forward to. However, even though I had made a reservation in advance, they informed me on the day of that they didn't have the tomatoes needed for the Napoletana. It was a shock, but they kindly made a pasta similar to Napoletana for me. All the dishes were delicious, and I am a repeat customer.

A few weeks ago, I made a reservation on the website and visited on Saturday. It was my second time. Once again, I requested the pairing course. The respect for the ingredients is strong, and you can feel that the dishes have been carefully thought out. And the pairing here is always interesting. The sommelier can teach you about the depth of Italian wines. I think it's unnecessary to write in detail, so I'll stop here. Check out the seasonal menu updates on Instagram if you're interested. I will visit again on a special day. Thank you for the meal.

A stylish shop quietly standing in the alley. The dishes made with carefully selected ingredients are all exquisite. They seem to also pay a lot of attention to their selection of wines, choosing ones that pair well with the dishes they serve. Although I don't drink alcohol, they kindly served me a fragrant grape juice instead. It went perfectly with the duck meat, making the experience very enjoyable.

First Japanese chef to earn a Michelin one star in Milan, Italy, Hiroji Tokuyoshi, brings the cutting-edge flavors of Italy to the streets of Tokyo's Jimbocho at a restaurant called "Alter Ego." True to its name, Chef Tokuyoshi entrusts his right-hand man, Chef Hirayama, to lead the kitchen, resulting in a one-star Michelin Guide spot in Tokyo in 2023 ⭐️ Menu highlights include: Bigorre ham, Takashima's mozzarella & strawberries, shiitake mushrooms, pregnant spear squid, cuttlefish, rape blossoms, bottarga, tagliolini with black truffle, Tokachi Mangalitsa pork, spaghetti Bolognese. Chef Kaneko's soft and flexible attitude towards guests, and Sommelier Matsumoto's insightful wine recommendations, made for an outstanding dining experience where we were able to discover wonderful wines.

This is a shop right next to Jimbocho Station. On this day, I had the chef's course menu which consisted of 3 appetizers, 2 pasta dishes, a main dish, and dessert. I added one more pasta dish and two more desserts this time. It's great that you can customize it to your liking. First of all, every dish was delicious and I was very satisfied with each one. Among them, my top 5 favorites that I recommend are: 1. Takashima-san's Burrata with Strawberries - sweet and salty with a milky taste. I really love Takashima-san's burrata. This time, it was a spring version with Tochiotome strawberries, basil, and mint with lemon oil. 2. White Asparagus with Ame No Tamago - a dish I want to eat in spring. Sautéed in pancetta oil, it has the umami of meat. The soft-boiled Ame no Tamago and Parmigiano cheese sauce are rich! I recommend eating it on focaccia bread. 3. Kitara Pasta with Firefly Squid, Nanohana, and Karasumi - my favorite of the day! The miso flavor of the firefly squid is rich and goes well with karasumi. A dish that goes well with alcohol. 4. Tagliolini with Black Truffle - a must-order specialty for first-time visitors! The Tagliolini made with eggs has a smooth texture, lighter than wheat flour pasta. This is a dream pasta for me who wants to live a gluten-free life whenever possible. 5. Strawberry with Mascarpone Cheese - a spring limited edition parfait-style strawberry. Surprisingly not sour at all, very sweet. I also tried a bit of the Basque cake, but I preferred the citrus-scented Basque cake over the other desserts. The course has a good variety of dishes and is more cost-effective than ordering a la carte. The desserts in the photos are all half-size. The non-alcoholic drinks, with 6 types of fermented ginger ale, are excellent. The interior has counter seats and private rooms. The counter seats allow you to see the cooking process, which is enjoyable! The service is very pleasant, and I would visit again anytime. They adjust the portion size for you, so I recommend solo dining or renting a private room. The dishes I had this day, with my favorites marked: - Fermented Ginger/Ginger and Tea for 1,430 yen each - Chef's Course from 12,000 yen: 1. Burrata with Takashima-san's Strawberries 2. Saikyo-style Mackerel from Maeda Shoten/Root Celery Puree/Sprout Cabbage 3. Saga White Asparagus/Ame no Tamago 4. Kitara Pasta with Firefly Squid, Nanohana, and Karasumi 5. Tagliolini with Black Truffle 6. Kitara Pasta with Amatriciana/Pancetta 7. Shiga Prefecture Omi Beef/Framboises 8. Broad Bean Gelato/Mascarpone/Pecorino Cheese/Almond Cookie 9. Pink Lady Apple Tart/Vanilla Gelato 10. Strawberry with Mascarpone Cheese [Business Hours] Weekdays 17:00-24:00 Weekends and Holidays 12:00-15:00, 17:00-24:00 [Closed] Monday, First Sunday of the month [Advanced Reservations] Recommended [Budget] From 15,000 yen [Address] 2-2-32 Kanda Jinbo-cho, Chiyoda-ku, Tokyo Thank you for reading till the end. Likes and follows are appreciated! I also post gourmet content on Instagram :) Please check it out at @mogu.gourmet.

Chef Tokichi came to Japan and participated in a 4 HANDS DINNER event with BON DABON 's Masayoshi Tada. This is his 8th visit here. I have experienced his cooking directly only twice before, at a previous pop-up event and a dining out event in Tottori. However, this is my first time experiencing his work at his own restaurant. The experience was even more impressive than expected. Matsumoto's work is always wonderful as well.

On weekends, I'm never really excited to come near my office (lol), but on this particular day, there was a collaboration project by Chef Tokuyoshi, who is usually based in Milan! I have visited this place a few times before, but it was my first time meeting Chef Tokuyoshi. He presented the essence of "Italy today" on his plates, showcasing dishes that were different from the usual Altelego. And guess what! The collaboration partner was the only Parma ham craftsman in Japan, Mr. Tada from BON DABON! How luxurious~♫ I have always longed to taste Persugo, thinking it's something everyone should try at least once in their lifetime. And to be able to have the treasure ham that can only be found in one restaurant in Tokyo (with extremely difficult reservations) available in an all-you-can-eat style!! Is this really happening? (^^) As you may know, we can't import fresh ham from Italy right now... Persugo is made from domestic pork, so it's not directly affected by this situation, but just being able to enjoy it while imagining Parma adds to its value. Despite the different environment and pork breed, the challenge to present this unique ham must have been quite difficult, but the taste is undeniably delicious♪ As someone who doesn't eat much, the all-you-can-eat benefit doesn't really apply to me, but the flavor is light yet full of richness! Those with discerning tastes will definitely appreciate this delightful dish. Especially the 24-month aged one! Ah~ so moving...♡ And the dishes by Chef Tokuyoshi that I was eagerly anticipating were as follows: □ Mochi, strawberry, wild vegetables □ Parma ham, 17 months aged □ Arugula salad, cherry tomatoes, Parmigiano Reggiano 60 months, 25 years aged Aceto □ Pan-fried tonguefish, white asparagus, ameji egg □ Milk squeezing pasta □ Assassin-style pasta □ Parma ham, 24 months aged □ Grilled shiitake mushroom, herbs □ Charcoal-grilled beef tongue, honey cabbage □ Kaki fruit □ Soybean gelato, Pecorino cheese, almond A playful and delightful course with straightforwardness and creativity! The "milk squeezing pasta," which involves blending sea urchin and using abundant buffalo mozzarella from Mr. Takeshima, is a masterpiece! The synchronization with Chef Hirayama, who was the sous chef at "TOKUYOSHI" in Milan, is of course perfect. The small drama of being teased by Chef Tokuyoshi and Mr. Tada, to "say something interesting," along with the serious Chef Hirayama, was also enjoyable (^^) The wine selection was also worthy of a special event! Rivella Serafino's Barbaresco Montestefano 2013 is truly elegant. This wine was matured in large barrels, requiring at least 10 years of aging to truly showcase its value. Of course, the pricing was a bit higher than usual, but the content was so fulfilling that I am completely satisfied! This is how event planning should be, right? It was so enjoyable~.

[Location] 5 minutes walk from Jimbocho Station, about 15 minutes walk from Kudanshita Station. [Price] 45000 yen for 2 people (including service charge and wine). [Ambiance] The interior is primarily counter seating, with private rooms available. The atmosphere is very stylish with green tones, but it's also casual and easy to chat in. [Food] Omakase course or a la carte options. ●Polenta A popular amuse-bouche. The outside is crispy and when you eat it, the aroma of corn spreads. ●Focaccia Just the right amount of salt and olive oil, with a perfect chewy texture. ●Prosciutto Thinly sliced prosciutto, which is one of their signatures. It has a strong flavor of wheat and cheese, and a smooth silk-like texture that is irresistible. ●Rocket Salad Locally grown rocket with minimal bitterness, dressed with balsamic vinegar, olive oil, and Parmigiano cheese. The balance of flavors is perfect. The tomatoes are rich in sweetness and umami. Add the prosciutto to the salad for an amazing combination. ●Mackerel Carpaccio Mackerel marinated in vinegar and then grilled over charcoal. The refreshing taste of the vinegared mackerel, combined with a tomato and tomato gelée adds a refreshing flavor. The mackerel is rich in fat and pairs perfectly with the grilled smokiness and herbal aroma. Thickly sliced for a satisfying texture. ●White Asparagus and Egg Moist white asparagus with a delightful cooking method and aroma, cooked with pancetta to enhance the smoky and animalistic undertones. The egg yolk sauce with a rich and creamy soft-boiled egg creates an addictive taste. ●Mangalitsa Pork Spaghetti Elegant flavor and lack of gaminess that you wouldn't expect from pork. Slightly thick spaghettini perfectly cooked with a rich and smooth emulsion. Cubed pork is also included. ●Silver Duck Tender and beautifully cooked lean meat. The crispy skin and well-rendered fat contribute to a flavor I personally enjoy. Sauce made from duck offal. Lavishly sprinkled with lilies. Satisfying. ●Panna Cotta, Dekopon Smooth panna cotta with the aroma of Dekopon, offering a rich sweetness and gentle acidity, with a peppery jelly. It satisfies with its rich aroma for the nose and smooth texture for the tongue. ●Pistachio Gelato Incredibly rich and unbelievably smooth. Artelego's dessert is too delicious. There are 7 varieties, and the Basti was sold out. ●Wine Ranging from classical wines to hazy orange wines, a wide selection of whites, reds, rosés, oranges, and sherry, all remarkably delicious. There are very few restaurants where wine preferences align as perfectly as they do here. Sommelier Matsumoto's wine explanations and choices are impeccable.

The best Italian restaurant I've ever been to. Everything was delicious, but the pasta was unbelievably tasty. The focaccia was also very delicious, I couldn't resist having seconds. They also satisfied all our requests, and the food was amazing. I want to come back soon to eat more pasta.

The food at "Alte Leggo" in Tokyo may not be as surprising as what you would find in Shizuoka, but being able to enjoy dishes made with carefully selected ingredients like the fish from Sasue Maeda and the only domestic buffalo from Takeshima is a real treat. One of the great things about this restaurant is that you can enjoy their enticing menu a la carte. On this particular day, my friend and I spent over ten minutes deliberating before placing our order, but it was definitely worth it. Especially impressive was the "Pappardelle" - a thick, flat pasta coated with a sauce made by simmering red onions to a rich reduction, creating a unique flavor experience. It was unexpected and delicious. The wine selection, as always, is well thought out, with playful touches like pairing two different glasses with a single pasta dish. It's a delight to be able to encounter familiar wine producers like Marques de Greci even in this setting. I had a wonderful time once again on this visit. Thank you for the meal!

At 9 PM, enjoying delicious Italian wine and dishes in a casual setting. The puntarella and tai from Sasue Maeda Sakanaten are of top quality and delicious. The pappardelle with red Tropea onions and anchovy sauce was amazing! I definitely want to visit this restaurant many times this year!