I reserved Course B (appetizer + pasta + main dish). The appetizer was a platter with a variety of options, which was enjoyable. The pasta was spaghetti with fresh sea urchin, offering a rich and flavorful taste. The main dish was beef alriata with balsamic sauce, refreshing and delicious. The dessert was Basque cheesecake, which was delicious and left me feeling satisfied.

I visited for lunch. The restaurant was full when it opened at 11 am. It seems like you can't get in without a reservation. I'm glad I made a reservation! I ordered the pasta and appetizer set for 2200 yen. It comes with focaccia. For the appetizer, I chose the soup. It had lots of vegetables and a gentle flavor. It was delicious. The shrimp and edamame cream pasta had a strong milk flavor, weak saltiness, and a taste that didn't quite come together... It would have been better with some pepper on the table... The ingredients like shrimp and tomatoes were delicious, but it was disappointing. The focaccia was a bit hard, and the bottom was greasy, which wasn't to my liking. I had high expectations, but I couldn't appreciate the good points. The service was excellent, and I had a good time chatting leisurely, so I'm satisfied with that.

Having dinner with my mom friend and daughter during summer cram school, the three of us enjoyed the delicious dishes at Chef Ochiai's restaurant. Perhaps because it's located in a department store's restaurant floor, the prices were reasonable and the restaurant was easy to visit. It was crowded when we arrived, so it's better to make a reservation. When we arrived and gave our name 5 minutes before our reservation time, we were told to wait outside until they called us, even though the table was already set. It was a bit surprising, but overall, it was a great dining experience. Thank you for the meal.

After several years, I visited "Ikebukuro Rabbit Ladder Ai" for the first time in a long time. It is located on the restaurant floor of Seibu Ikebukuro. I used to come here occasionally from my student days to a few years ago because of its cost performance, but I have not been here for a while. Since I was stood up by the Italian restaurant I wanted to go to, I ended up here as a substitute. However, this floor, while the level is low, is on a scale and lineup that is several times that of Isetan. From ethnic cuisine to yakiniku, sushi, eel, Chinese, cafes, ramen, okonomiyaki, bistros, and more, it has everything you can imagine. We made a reservation just in case, but the atmosphere is not as lively as before, it's quite relaxed. The fact that the hall staff is managing with only 4.5 people makes me wonder if there are enough customers. We had reserved the B course for 4950 yen, which includes appetizers, pasta, and a main dish, but we decided to add an additional pasta to share. When the male staff came to take our order, I asked if we could have the Spiny Lobster Karasumi Arlio Olio as an additional item along with the course. He repeated that it could be ordered as a single item, but in the end, it was not brought to us. I don't want to argue about whether I said it or not, but this is an honest exchange. For the food, I had the appetizer assortment, carbonara, pizza aiola, and my companion had vegetable soup, sea urchin cream pasta, and cheese cutlet. The pace of serving the dishes was not very good. It took about 10 minutes for the focaccia to be served first. I wonder why. The taste is like a normal bread. I can't comment on the richness of wheat or other details at this price. The appetizer assortment had flat seasoning, making it difficult to describe which one was delicious, but the cold corn soup was still delicious. The accent of the coffee-like bitterness sprinkled on top is nice. If you order the caprese, it might be a safe choice to boost your motivation afterwards. The vegetable soup is a clean mixed vegetable soup. It has a vague taste but somehow nostalgic and not bad. The carbonara, to put it mildly, was surprising enough to be in the top 20 of the Reiwa era. Why would you use truffle oil in carbonara? The strong truffle aroma that can be smelled even before eating is completely incomprehensible. It's totally inexplicable. I know that Chef Ochiai has remade Italian cuisine to suit Japanese tastes and is a pioneer in spreading Italian cuisine, and I also know that he said that things don't stay the same because they evolve every day. But this is going too far. Carbonara should be made with eggs, guanciale, Pecorino Romano, black pepper - these four ingredients should be the basics in Rome. Even if you allow for variations like using heavy cream or Parmigiano, the idea of truffles is unacceptable. The sea urchin cream pasta, although it seems to have less sea urchin than before, is not bad when mixed with plenty of cream. It's delicious when you dip bread in the remaining cream. By the way, my companion said that it's not carbonara, but it's something you can eat normally. The nostalgic pizza aiola had a slightly weak tomato acidity, but the powerful taste of the meat and overall balance were good. Adding basil aroma might make it more glamorous, but then you might want more tomato sauce acidity. It's difficult. The cutlet was a well-seasoned pork cutlet. It was quite delicious, with a bold saltiness and a fusion of pork sweetness. It was thick. The side vegetables were plentiful. I feel a sense of revival in the main dish, but I can't understand Chef's thinking that this pasta is good. If that's the case, what's the point of adding bacon, and is this even carbonara? Oh, and also, even though there are 4.5 hall staff, they don't clear the plates even after 10 minutes of finishing the meal. What's going on?

This is a restaurant by Chef Ochiai located in Seibu Ikebukuro Department Store. I waited for about an hour without a reservation. The appetizers were generous and satisfying. The pasta used plenty of luxurious spear squid. The cost performance is good, so I would definitely like to visit again.

Introducing the neighborhood series Ikebukuro edition♪ A scene from having dinner with a junior high school senior during a business trip to Tokyo✨ I stayed in Ikebukuro, so my senior recommended a wonderful Italian restaurant and made a reservation for us. We had a fantastic time with vibrant dishes and excellent service from a charming gentleman with white hair✨✨ It seems to be a popular restaurant, so making a reservation might be a good idea if you decide to go. If you are in the area, be sure to check it out✨✨ La Bettola Da Ochiai Ikebukuro Tokyo, Toshima-ku, Minami Ikebukuro 1-28-1 Seibu Ikebukuro Honten 8F Restaurant Street 03-5944-8181 11:00-23:00

When I went to the main store of Ochiai in Ginza, I was so impressed that I was excited to find out that there is one in Seibu Ikebukuro♡ On a Sunday around 7:30 PM, there was a wait for one group, but we were able to enter in about 15 minutes. I chose the pasta + main course for 4950 yen. You can choose from appetizers, pasta, and main dishes. For the appetizer, we had a mixed appetizer plate and a salad. For the pasta, we had creamy sea urchin spaghetti and smoked salmon with spring vegetable spaghetti. For the main course, we had grilled fish of the day (it was thread-sail filefish) and pork cutlet with mozzarella cheese on top to share☺️ First, the mixed appetizer plate was quite luxurious! For those with a small appetite, this alone might be filling enough. Probably the most cost-effective option among the appetizers. The salad also had meat and prosciutto with a delicious dressing. And the famous sea urchin cream pasta from Ochiai! Both of us are not fans of sea urchin, so we avoided it when we had pasta in Ginza before, but we decided to try it this time. It was the right decision. There was no unique seaweed taste of sea urchin, and even I, who doesn't like sea urchin, thought it was delicious and could eat it! This pasta is amazing (*´ω`*) The spring vegetable pasta was also full of ingredients with plenty of bamboo shoots and asparagus. Despite the simple seasoning, it was delicious. And the main course. The cutlet was a great choice. It had a crispy thin coating, juicy meat packed tightly, and a delicious flavor that stands out on its own without any sauce. Although it was a bit fatty, I avoided that part, but the crispy coating and juicy meat were so delicious. I would like to eat this again. It's quite voluminous, but if it's around 5000 yen, I think it's a cost-effective and delicious course. Despite being a branch, the taste did not drastically drop, and it was a high-quality Italian restaurant.

A couple with two elementary school children visited the restaurant, with the adults ordering Menu B and the children having the kids' set. The course had generous portions, including appetizers, pasta, and mains, all for 4,400 yen, which felt very reasonable. The focaccia served first was delicious, with a nice olive oil flavor. It was served at room temperature, but I wished it was a bit warmer. The appetizers, a selection of the day and fish carpaccio, were both excellent. The variety was great for those enjoying drinks. The carpaccio made with flounder was also very tasty. For pasta, I chose the sea urchin cream spaghetti and the asparagus cheese risotto. The sea urchin flavor was not overpowering, but the creamy sauce was flavorful and balanced well with the sea urchin. The pasta was cooked perfectly al dente. The risotto was also delicious, with a nice texture and rich cheese flavor complemented by the freshness of asparagus. For mains, I had the popular pork cutlet with mozzarella cheese and the beef tagliata. The pork cutlet was thick, tender, and flavorful, with the added richness of cheese. The beef tagliata was also delicious, with tender lean meat and tasty balsamic sauce. The children's set included rice croquettes, potato fries, pasta, juice, and soft-serve ice cream, all with generous portions. The pasta was also authentic and tasty. The drink options, including sparkling wine, red and white wine, and Dewar's highball, were all reasonably priced at 1,000 yen or less. Overall, the meal was very filling, and I thought it might be possible to skip the main course for one adult. The value for the quality and quantity of food at this price point for dinner was impressive. The restaurant's child-friendly service, menu, and toys provided made it a great dining experience for families. I would love to visit again for this upscale Italian dining experience at a department store restaurant!

I had heard rumors that chocolate soft serve ice cream would be available around February every year, so I kept an eye out for it. Finally, I was able to try it and decided to have it for lunch instead. It was around noon on the weekend, and the store was crowded, but there was plenty of seating available for dining in. The chocolate pistachio soft serve ice cream was served in a cup with a generous portion, providing a satisfying amount. I started by taking a spoonful from the pointed top, and as it melted in my mouth, I could taste a rich cocoa flavor. Although it was intense, I felt that compared to other chocolate soft serve ice creams in the same price range, it lacked a distinct cocoa taste. I was expecting a hint of pistachio, but it was only faintly present in the aftertaste. The texture was dense and compact, clinging to my tongue as it softened. The soft serve machine was from Nissei. It was a delightful treat!

We visited this restaurant to celebrate a special occasion. Since it was New Year's, they were open from the beginning of the year. They offered special menus for around 2600 yen and 4000 yen. We chose the 4000 yen course which included appetizers, pasta, and a main dish. The appetizers were beautifully presented with about 8 different dishes. Although we couldn't remember all the explanations, they all tasted delicious! The pasta we had was a mushroom cream pasta, which was a hit! It was even better than the sea urchin cream pasta my husband ordered. For the main dish, we had beef. Despite being full, we enjoyed the tender and flavorful meat. The sauce was delicious. We also had sparkling wine and white wine, both of which paired well with the food and were delicious. We would love to come back for more pasta!

On the 8th floor of Seibu Ikebukuro store, there is a branch of a popular Italian chef, Ochiai, where lunch tends to have a waiting line, but it is less crowded on weekday nights. The course menu includes appetizer, pasta, and main dish at a price similar to a family restaurant, but the quality is substantial, and the wine pricing is also affordable.

This is a restaurant on the restaurant floor of Seibu Ikebukuro. When I went last time, it was just around lunchtime on the weekend, so there was a line, but after 2:30 PM, I was able to enter without waiting. Even after 3 PM, customers were still coming in little by little, so it seems to be a popular place on the floor. It's a lunch set where you can choose an appetizer and pasta for 2200 yen. The appetizer platter was so luxurious!!! The balance of creamy and salty items was excellent. There is a wide variety of pasta to choose from, and I went with the shrimp and arugula in olive oil base. The relatively large, plump shrimp were delicious. The arugula had no bitterness, which was nice. The pasta was cooked perfectly with just the right firmness and oiliness, and it was very delicious. They also recommended adding dessert and a drink after the meal, but I was too full to order them.

I wanted to taste the flavors of Ochiai's restaurant, so I asked to be taken there for my birthday. I love carbonara, so I ordered that. It was incredibly creamy and had just the right amount of saltiness, making it so delicious that I could eat it over and over again. Every dish was delicious, and I highly recommend visiting this restaurant at least once. The cost performance is excellent. The appetizer, steamed chicken with tuna tonnato sauce, was particularly to my liking. My wife, who usually looks down on cutlets, was impressed and said she would only eat cutlets here from now on. By the time we reached the beef tagliata, I was starting to feel a bit full, so I found the dish a bit too sweet towards the end. And the children's spaghetti, I want to learn how to make it at home.

It's been a while since my last visit. The B lunch set (appetizer + pasta + main) costs 3,300 yen. I forgot to take a picture of the assorted appetizers. The sea urchin cream pasta is delicious as always, a specialty of the restaurant. The breaded cutlet topped with mozzarella was also good, although the breading on the plate side had a slightly unpleasant texture. With focaccia included, I think the 3,300 yen price is very cost-effective.

I made a reservation and visited for lunch on Saturday! There were about 10 groups waiting, so it seems good to make a reservation and go! The lunch course was 2,200 yen! Appetizer assortment ★3.5 ••• Nothing special, but fresh sea urchin spaghetti ★3.6-3.7! ••• Delicious! A taste that is not easy to come by! I would love to eat it again! The spaghetti was al dente and satisfying. It was a great lunch! I would love to go again! Thank you for the meal~♪

I was exploring the department store and felt like eating pasta, but not from Goemon, so I came here. I had the salmon and spinach in cream sauce. The pasta was cooked perfectly and the seasoning was just right. Mr. Ochiai wasn't there today either.

This is a restaurant I have always admired. I was prepared to line up right at 12 o'clock, but to my surprise, I was seated right away. The menu had so many delicious options! From the appetizer platter to the risotto and fish dish, each dish highlighted the ingredients perfectly with a well-balanced flavor. It was a bit over my budget, but I indulged in a dessert of pudding with a small soft serve on top. The soft serve had a unique taste, not too milky but with a refreshing sweetness. The pudding was firm and paired perfectly with the slightly bitter caramel sauce. From the appetizers to the dessert, it was truly a delicious experience at this restaurant. The staff's service was impeccable, and I can't wait to go back again!

Visited Ochiai Chef's Italian restaurant for dinner on Thursday. Opted for the B course where you can choose an appetizer, pasta, and main course. Ordered the cheese and truffle fried egg appetizer, sea urchin cream pasta, and beef tagliata for the main course. Started with some hard bread while waiting for the dishes. The staff noticed me taking photos of the menu and approached me, causing the fried egg to be overcooked. While waiting for a replacement, they brought a chilled fava bean soup as a service, which was delicious. Moving on to the actual courses, the cheese and truffle fried egg was a bit salty but tasty. The sea urchin cream pasta was rich in flavor with al dente noodles, although it was a bit difficult to eat without a spoon. I remembered that Italian pasta doesn't usually come with spoons, but I saw a neighboring customer requesting one. I should have done the same. Finally, the beef tagliata was flavorful with a good balance of balsamic vinegar and vegetables. The total cost for the course was 4,840 yen including tax. It's nice to indulge in such dining experiences once in a while!

1. Carpaccio: The sea bream was quite thick, giving it a satisfying texture and flavor, although the acidity was a bit strong. 2. Fresh sea urchin spaghetti: Unfortunately, it tasted similar to a famous lasagna from a nearby restaurant, lacking the expected sea urchin flavor. 3. Grilled Shumibuta pork (salt): The pork had a refreshing balance of fat and meat flavor, with a crispy and savory seared surface. Very delicious overall.

Ikebukuro is a place I occasionally visit for theater performances, but I always struggle to find a place to eat since I'm not very familiar with the area. Thanks to a reservation made by someone familiar with this area, I stepped into Seibu Ikebukuro for the first time. The restaurant district includes Labettola, Midori Sushi, Kyoto Hayashiya, and Jangara Ramen, which are packed with exciting restaurants. It's conveniently located near the station, so I plan to make use of it the next time I visit Ikebukuro. Dinner B Course 4400 yen: - Ginger ale (drink included in the reservation) - Assorted appetizers - Prosciutto and green peas spaghetti with mushroom cream sauce - Grilled premium pork with lemon (plus additional order of pudding and coffee) I think the Ginza main store had more variety in appetizers and main dishes, but Ikebukuro also offers plenty of options that are exciting. There were about the same number of pasta dishes available. They were all consistently delicious, but the most impressive was the grilled pork main dish! I ended up choosing the same dish I had in Ginza, and I found that the one here had better cooking and seasoning, making it juicy and very delicious!!! With this kind of quality and portion size, the cost performance is also good. I immediately wanted to go back to this restaurant.