I am the type of person who enjoys cooking with wine. Starting with the first sparkling wine, I chose a Barbera based on the recommendation of the waiter that it would go better with the tomato sauce pasta with firefly squid than a Sangiovese from Tuscany. My wife tried a rosé wine that also paired well with the dish. For the main course of lamb, I forgot what red wine was recommended, but my wife chose a white wine with Sauvignon Blanc that she likes, and our son had a Chardonnay. The wine selection was tailored to each person's preferences based on the dishes, and we had a wonderful time enjoying delicious food. The seating arrangement consisted of two couple tables and one table for four people, which seemed to be reduced for social distancing measures. When we visited, there was no one else there, and later a couple arrived, but the tables were spaced out enough and the conversation was quiet enough that we didn't have to worry about COVID-19 transmission.

Before the establishment of the restaurant, I have been visiting here. It was before the establishment when the Kobe chef appeared on "Iron Chef" and worked at a restaurant in Ogikubo without knowing that there was an Iron Chef there. It has been a long relationship. The Kobe chef passed away in an unfortunate accident four years ago, and was succeeded by his right-hand man, Chef Yohei. Taking over after such a renowned chef is surely more difficult than starting from scratch, but it was a commendable decision. Together with Madame and other staff members, they are working hard, which is truly inspiring. And starting from this February, something even more delightful happened. Previously, the skilled sommelier Ueda, who used to work at "Vaccarossa," has made a comeback here. The atmosphere at "Massa" has been greatly upgraded with his presence, adding a touch of elegance. While some people already knew about the wonderful wine collection at "Massa," with Ueda's choices, there are now various recommendations available, making it even more exciting. On this day, I visited during lunchtime. Despite the bad weather, the restaurant was fully booked. Madame welcomed me with a warm smile. The lunch options include a one-pasta course and a two-dish course. I opted for the two-dish course priced at 6500 yen. You can choose from several options for the antipasto and two pasta dishes, but only one pasta variety is served at the table. Here is what I had: 1. Veal Vitello Tonnato with Hokkaido veal thigh meat and Akino Farm's red soil vegetables, served with tuna sauce. 2. Orecchiette with firefly squid and Karasumi. The small orecchiette pasta was well-coated with the sauce. 3. Fava bean gnocchi Carbonara with a beautiful light green color, which was very appetizing. I really enjoyed it. Served on the new ceramic plates from Ashigara mountain that Chef Yohei introduced. 4. Sauteed Japanese horse mackerel with butterbur sprout sauce. The large piece of horse mackerel was cooked with crispy skin, complemented by the slight bitterness of the butterbur sprouts. 5. Strawberry panna cotta with pineapple and coconut gelato. 6. Chamomile and lemongrass tea with a side of Ferrari Prele and sparkling mineral water. It was a day when I felt as if the late Kobe chef was watching over us from heaven. I still feel like he comes out of the kitchen and asks, "Are you full?"

I used it for a business dinner ⭐︎ Despite being in the middle of Ebisu, it is a hidden gem restaurant with a great atmosphere. I have been there for lunch several times, but this was my first time for dinner, so I was looking forward to it. Peaches were recommended, so we had a peach liquor for a toast, and the dishes also used peach sauce and fruit. They have a variety of wines that pair well with the food ⚪︎ The service was very smart. Since I mainly use it for business purposes, I would like to use it again with important clients (^^)

●Handmade pasta / Japanese ingredients / Inheriting the spirit of Iron Chef ●6-minute walk from Ebisu Station ●Opened in 2000 ●Chef is Hiroshi Yoshida, predecessor is "Italian Iron Man" Katsuhiko Kobe━━━━━━━━━━━━━​━━━━━▼　Food　▼━━━━━━━━━━━━━​━━━━━【Pranzo B】Tax included 7,508 yen *Service charge is 5% for lunch, 10% for dinner………………………………………………………■Appetizer: Galantine of Aged White Chicken with Verbena-flavored Consomme JellyMoist galantine with fragrant jelly. Vegetables have a lively and vivid flavor.［Aged White Chicken from Soshu］A brand chicken from Chiba Prefecture. It has a mild umami, creamy richness, and a firm texture.［Galantine］Meat of chicken or duck spread out, rolled with minced meat, and boiled or steamed into a cylindrical shape. Sliced and eaten.［Verbena］An herb native to South America with an elegant aroma. Also known as lemon verbena.………………………………………………………■BreadSimple and warm flavor. Absorbs sauce well with a dry texture.………………………………………………………■Handmade Pasta 1: Handmade Kitara Pasta with Swordfish and Petite Tomato Puttanesca Bianco (Large serving + tax included 578 yen)The chewy texture of Kitara is a delightful sensation. The capers bursting with flavor add a great accent.［Kitara］Square-cut flat pasta. The name comes from the tool used to make it, which has thin strings like a guitar, hence the name. The pasta made with this tool is also called Kitara.［Puttanesca］Italian for "whore-style." A pasta dish with anchovies, olives, capers for saltiness, and chili peppers for spiciness.［Bianco］Italian for "white" or "white wine."………………………………………………………■Handmade Pasta 2: Trofie with Scallops GenoveseSautéed scallops with a savory aroma that releases umami with every bite. Trofie is also delicious.［Trofie］A short hand-rolled pasta from Genoa, in the northwestern region of Italy. It is shaped like a twisted string, about 4-5 cm long, made by hand.………………………………………………………■Main Dish: Roast Ibaraki Duck with Dry Fig SaucePlenty of sweet and sour fig sauce enhances the duck. The lemon-flavored liver paste is exceptional.［Ibaraki Duck］A brand duck from Ibaraki Prefecture. It has a firm texture, yet tender and without any odor.………………………………………………………■Dessert: Matcha Crème Brûlée, Chocolate GelatoBoth are excellent. Makes you want more (laughs)………………………………………………………■After-dinner Drink: CoffeeStrong bitterness. Depth that doesn't lose to sugar and milk.━━━━━━━━━━━━━​━━━━━▼　Atmosphere & Service　▼━━━━━━━━━━━━━​━━━━━The interior is filled with the warmth and elegance of wood. First-class service. Menu explanations increase appetite.━━━━━━━━━━━━━​━━━━━▼　Summary　▼━━━━━━━━━━━━━​━━━━━Thick white cloth and napkins. A certain service that exudes happiness. Beautiful and satisfying dishes. This is what a proper restaurant should be like!! In other words, a place where you can truly enjoy a "restaurant".

I received a course meal at a celebration event. The amuse-bouche was a summer-like dish of corn and scallops, followed by a peach soup with pate. The fish was red snapper with crispy scales, which was very delicious. The pasta was a bit soft, but the meat was of course delicious! I was quite satisfied with the meal. Thank you for the meal.

I used it for lunch with a friend I hadn't seen in a long time. When you walk out of Ebisu Station East Exit, you can see the restaurant from the main street. The difference between Course A and B is whether you choose two types of pasta, and we chose the one with one type of pasta. Course A 4950 yen Appetizer Red sea bream carpaccio with jellyfish and sweet summer orange sauce I never thought jellyfish would be used in Italian cuisine! It was a sauce to eat, with the slippery texture of jellyfish and refreshing summer orange perfect for a hot day appetizer. Handmade Chitarra Iberico pork sausage and real sansho tomato sauce The pasta was thick with a good texture! The sansho pepper was also strong and delicious. The pasta was not chosen individually, but one type was chosen at the table. Main course Sauteed flounder with clam and basil sauce Dessert New tea creme brulee Pineapple and coconut gelato The creme brulee had a very good aftertaste of new tea. The gelato also had a great combination of sweet and sour pineapple and coconut, perfect for refreshing the palate after a meal! The menu was explained in detail, the hospitality was good, and I enjoyed the lunch in a lovely space. Considering the quality and composition of the lunch in Ebisu, the cost performance is also good. It incorporates elements of Japanese cuisine, making it easy for older people to eat Italian food. Above all, it was delicious, so I would like to visit again!

A little walk from the east exit of Ebisu station is this Italian restaurant. The space is lovely with a blue theme. The pasta here has always been delicious. On this day, the scallop and seaweed oil-based pasta was a great combination, with a nice touch of saltiness from the karasumi, not too overpowering with garlic, and a refined taste. The appetizers were a carpaccio of golden eye snapper and an orange salad, both colorful and visually pleasing. The main dish was a grilled pork with mushroom sauce, a hearty portion of meat with a sauce topped with various mushrooms, and plenty of spring vegetables to enjoy. The dessert was a cherry blossom cheesecake and blood orange sorbet, a spring-like dessert that pairs well with coffee. The lunch course was satisfying in terms of portion size, and we were able to spend a leisurely time. I will definitely visit again!

The spacious baby-friendly restaurant was good. The lunch course was okay, but the tiramisu was the best. In terms of cost performance, it was honestly not good at all, haha. Also, the service is quite slow, so it's not suitable for kids who can't wait. It took a solid 2 hours.

I visited this restaurant for the first time with close friends recommended by an acquaintance. The atmosphere of the restaurant was wonderful, and the dinner was of very high quality. The wine pairing with the dishes was also fantastic! I was amazed by the variety of wines available by the glass. All the dishes, including the handmade pasta, were excellent, but the lemongrass jelly in the appetizer was particularly delicious. I have decided to revisit this restaurant.

It may be a place where people living in Ebisu elegantly enjoy lunch, but if you want to taste the skill of a thoughtful chef. The atmosphere of the restaurant, the staff, and the food were all excellent. The interior of the restaurant is spacious with a wide sense of distance between tables, and the antique furniture is lovely. It's worth coming from far away!

During the COVID-19 pandemic, even dining out can be quite stressful, but when I think about the situation from the perspective of the restaurant staff, I realize that customers like us are in a much more relaxed position. I visited a restaurant on a holiday in January, after confirming in advance that they had significantly reduced the number of seats and were taking thorough infection prevention measures. From the moment I entered, I could see the staff's consideration and hard work in operating the restaurant under such challenging circumstances. I felt both grateful and impressed by their hospitality. Although this review may be outdated now, I wanted to share my experience and express my gratitude. Every wine I tried was in excellent condition, making the lunch a delightful and enjoyable experience accompanied by good wine after a long time. Thank you for the wonderful service.

This Italian restaurant is a long-established one that has been in business for over 20 years. I first visited about 15 years ago for a friend's birthday. Despite the small size of the restaurant, the tables are spaced apart so you can enjoy your meal without being bothered by the surroundings. The appetizers, pasta, and main dishes were all delicious. The pasta was particularly impressive with its perfect texture, seasoning, and the perfect cooking of the oysters. The fish in the main dish was cooked perfectly and had a great texture when I bit into it! The music box performance during the birthday plate presentation was lovely and a first-time experience for me. The black bean pudding dessert was exquisite! The smooth texture was delightful, and it was so good that I wanted to buy some to take home. My friend was also very pleased, so it was a great experience overall.

The lunch course was 4400 yen, and the wine was served in a wine glass for around 1000-1500 yen. The service was very pleasant and the atmosphere was comfortable, so I would like to go back again. It seems like this place has been in business for about 20 years, and I can see why - the pasta with oysters was absolutely delicious.

I visited this restaurant for lunch. There are two lunch courses available: one with one pasta dish and one with two pasta dishes. I chose the course with two pasta dishes. In this course, one of the pasta dishes is served in a smaller portion. The overall amount of food in the course is plentiful, and I left feeling full. For the appetizer and main course, you can choose whatever you like, but for the pasta, everyone at the table must choose the same dish. I had the following: Appetizer: Cod milt Pasta 1: Handmade pasta with creamy oyster sauce Pasta 2: A specialty of the restaurant - a pasta dish wrapped in pumpkin mousse (I forgot the name) Main course: Sauteed pork Dessert: Espresso Even though it was a lunch course, I ended up drinking quite a bit. I chose sparkling wine, a glass of white wine (from a choice of three), and red wine (by the bottle). The pasta seems to be a highlight of this restaurant, and it was delicious. I wish I could have had more, even though I was already full. The appetizer and main course were also excellent. They serve plenty of vegetables, some of which are sourced from Ishikawa Prefecture. The sauces were also impressive - not too strong, but well-balanced. This small and stylish restaurant is highly recommended for its delicious food.

The famous Italian master chef from Japan, known for appearing on "Iron Chef", Kobe Chef's restaurant is now run by his apprentice as the second generation. The exterior of the restaurant is blue and stylish, catching the eye. I visited for lunch and tried the seasonal lunch course for ¥4,400. The interior of the restaurant has an elegant atmosphere that matches the price range. The first dish was a special summer specialty - 'Yamanashi Prefecture Yuuki Farm Kaneko Peach Soup with Foie Gras Terrine and Arugula Cervatica'. Chef Kobe's family is from a peach farm in Yamanashi, and he has a special connection to these peaches that are not available in the market. The peach soup with foie gras terrine was refreshing and delightful, with chunks of peach for added texture. Next was the 'Scallop and Bottarga Aglio Olio Handmade Kitara', featuring a square-shaped, slightly thick pasta called Kitara. The scallops were tender and paired with summer vegetables, creating a vibrant dish. The bottarga came in both powder form and slices, adding depth to the flavors. The 'Seared Red Snapper with Snow Crab and Corn Sauce' featured a variety of colorful vegetables on the side. The fish was perfectly cooked with a crispy skin and tender flesh, served with a generous portion of snow crab and corn sauce. It truly captured the essence of summer. For dessert, we had the 'Fromage Blanc Parfait with Caramel Gelato', which was delicious and uplifting. The caramel gelato was a standout, and the service provided by Chef Kobe's wife was lovely. The spacious and stylish interior of the restaurant makes it a great choice for special occasions.

"Ristorante Massa" is a well-established Italian restaurant in Ebisu, with over 20 years of history. The restaurant has a spacious and calm atmosphere, with a small terrace outside. Chef Yohei Yoshida has been working at the restaurant since its opening, with experience in Piedmont, Italy. On this particular day, alcohol was not served. The amuse-bouche was a cold soup made with new onions and prosciutto, offering a nice balance of sweetness and saltiness. The following dish was white asparagus with sea bream, prepared with simple seasoning to highlight the ingredients. The pasta dish, Kitara, was satisfying with a thick noodle type and a tomato-based sauce with sakura shrimp and bamboo shoots. The main course featured French duck breast with sautéed foie gras, although it felt more bistro-like than expected. The highlight was the delicious anolotti (similar to wontons) served as a side dish. Dessert included matcha ice cream, fromage blanc parfait, and Piedmont chocolate-flavored pudding called "Bonet," all with a simple and gentle taste. The bill without alcohol came to around 9,000 yen per person, which felt a bit pricey for the experience. However, the quality of the pasta was exceptional, so it may be worth visiting again for a la carte pasta dishes. Next time, I will try their lunch menu.

With 4 dishes costing 5,500 yen, this small restaurant has a stylish entrance. It seems to be mindful of infectious diseases, but some seating areas are very close together, which is concerning. The service is very polite. The taste is as good as it looks.

I used this restaurant for the first time to celebrate a friend's birthday with a lunch. They have implemented measures against COVID-19, and on this day, we were the only ones in the spacious area. We were able to enjoy a leisurely lunch. The sunlight was shining in nicely, creating a pleasant atmosphere. The lunch course was 4000 yen, including appetizer, pasta, main dish, and dessert. The appetizer consisted of fresh colorful vegetables with pate. You can enjoy dishes that bring out the flavor of the ingredients while also enjoying the visual presentation. The pasta had a slightly tangy tomato base. I don't usually order tomato-based dishes, but this one was delicious! I finished it all in no time. The main dish was a fish dish. I forgot the name of the dish, but once again, the presentation was impressive. The crispy skin with tender flesh paired well with olives, making me crave white wine. They also used vegetables like romanesco and baby cabbage, which I don't usually eat, so as a vegetable lover, I was pleased. I didn't drink much that day, so I settled for a beer, but next time I visit, I want to enjoy the wine course. The dessert was just the right amount, and although I forgot to take a photo of the celebration plate, overall, the portion size and balance were perfect. I definitely want to visit again, perhaps in the evening for a more relaxed atmosphere.

In Ebisu, Italian restaurants are in a fierce competition. Among them, I was interested and visited this place. The service by the madam was very nice. Her attentiveness was evident. The Italian cuisine with a touch of Japanese influence was delicious. We also appreciated the consideration shown towards us, as we were in a hurry.

In late September, after a long time, I took a walk and had a holiday lunch. The restaurant is a 3-minute walk from Ebisu Station, and I made a reservation in advance. This was my first visit since the new chef took over after the previous chef's unfortunate incident. The restaurant has a lovely interior with bright light coming in from the terrace. Currently, they only accept reservations for 3 groups as a COVID-19 precaution. The menu has been narrowed down to à la carte, and they continue to offer takeout, which is popular among the locals. The portions for dine-in and takeout are the same, so sharing with another person is just right, as advised by the kind madam. From the handwritten menu by the madam, we ordered two appetizers and two pasta dishes to share. As a pasta lover, I prioritize pasta over the main course (laughs) and I tend to lean towards cream-based pasta. We had the following dishes: - Shine Muscat Salad with Parma Ham - Assorted appetizers (Caponata, Insalata Russa, Marinated Sardines, Steamed Chicken Galantine) - Uni Cream Spaghetti - Gorgonzola Cheese Sauce Spaghetti - Espresso, beer, white wine bottle Each dish was served on two plates for us to share. The Shine Muscat and Parma Ham salad was refreshing with the sweet grapes and salty ham. The vegetables used in the dishes are fresh and directly delivered from a contracted farm in Oita Prefecture. The appetizer platter was delicious, especially the low-temperature cooked chicken ham and tuna potato salad. The Uni Cream pasta was a perfect blend of sweetness from the sea urchin and richness from the cream. The Gorgonzola pasta was also delicious with its rich cheese sauce. Both pastas had a great texture. Asparagus was served as a side, adding a nice crunch. With white wine, everything tasted even better. After feeling full, we skipped dessert and enjoyed a relaxing moment with espresso. It was a very delicious meal. Thank you for the feast. Pasta paradise٩( ᐛ )و ~Unofficial Top 100 Restaurants~ 2nd dish

From Ebisu East Exit, it takes about 5.6 minutes to walk to the front of the shop. Even though there wasn't a sign indicating it was a restaurant, I had passed by it frequently. A friend who is a regular at this place made a reservation for us, and I visited the restaurant. Ristorante Massa is a popular restaurant that has made it to the top 5000 list. It has 25 seats, but the space feels spacious and has a bright and calming atmosphere, creating a luxurious environment. When I visited at night, there were only two course options available, and I chose the cheaper one for 6600 yen. The table setting was lovely, but I was thirsty, so I started with a toast with beer. For the Antipasto, I had sea bream crudo with fig salad, which was a beautiful and elegant dish. The sea bream tasted great with the basil sauce and the sweetness of the fig. The Antipasto Caldo was a Lucia-style octopus dish, which was chewy and delicious when paired with baguette and white wine. The Primo Piatto was a Kitara pasta with four options, and I chose the oyster and mushroom aglio e olio, which had a nice chewiness to it. For the Secondi Piatti, I had sautéed flounder with vermouth sauce, which was elegant and tasty. The sauce and the vegetables and fish were all delicious. For the Dolce or Formaggio, I chose a dessert with coffee, opting for a trio of tiramisu, mango, and chiffon cake, which was a delightful combination. It was a full Italian course meal after a long time, and it was a fun evening catching up with a friend I hadn't seen in a while. The service was attentive, and the restaurant had a cozy and comfortable atmosphere. Thank you for the meal!

Italian restaurant in Ebisu. I learned about the unfortunate accident that happened during the preparation at the restaurant owned by Iron Chef Kobe. Despite this, I received an invitation to attend the collaboration between Massa and Rasse. It was a buffet-style event with all-you-can-drink, and the food was delicious. Especially the meat dishes were outstanding. The photo shows just a few of the dishes. Many people attended, and we all wished for the continued success of both restaurants!