It's been a while since I visited Yoru, and it was extremely crowded. Today, I had the omakase course, so I don't know the official names of the dishes. The menu included the following: - Cold soup made of spring cabbage - Carpione of carp - Brattina and capocollo - Tortino wrapped in pancetta - Canederli in brodo - Troccoli with wild boar and fiddlehead fern ragu bianco - Wild boar stinco - Classic panna cotta. I haven't been going to Italian restaurants as much lately because there are more French-inspired creative Italian options and traditional dishes tend to have unchanging menus and lower quality. However, Yoru always offers fresh and unique dishes that you can't find in French restaurants. The wild boar stinco was incredibly delicious, cooked by baking shin meat in white wine to keep it moist, with occasional white wine drizzles. The dish also included olives and capers, which added a fantastic touch. The chef mentioned that this style is typical of stinco from the southern regions of Italy. The carpione appetizer was made with carp, a traditional dish originating from the carp fish itself. The brattina, capocollo, and homemade cheese were delightful. The tortino was a unique omelette with a special shape, filled with foraged ingredients like asparagus and pancetta. The canederli was a traditional dish from the Tyrol region, served with wild garlic and kachokavalo cheese. The troccoli pasta from Puglia had a chewy texture and was served with fiddlehead fern and wild boar ragu bianco, topped with goat cheese. The dessert was a classic panna cotta with a perfect balance of bitterness and sweetness. It was a wonderful dining experience at Yoru, and I will definitely be back. Thank you for the delicious meal!

Ordered pasta lunch for 2,700 yen. Located 30 seconds from Komagome Station. Visited on a weekend for lunch with a reservation, but it was fully booked. Among the assorted appetizers, the one with homemade cheese stood out for its delicious taste. The pasta of the day was made with carefully selected mushrooms from the mountains. It was oil-based with a smooth texture from the mushrooms mixing well with the olive oil, and not too spicy. The focaccia bread was also excellent. I would like to take home some cheese next time. Thank you for the meal.

A nearby Italian restaurant near Komagome Station. The chef trained in Puglia, Southern Italy. I have been to Alberobello in Puglia before. I found out about this restaurant because it was selected as one of the "Top 100 Italian Restaurants in Tokyo 2023" on Tabelog. I visited for Sunday lunch and it was fully booked with reservations. They offer a pasta lunch for 2,700 yen, and weekend lunch courses for 5,000 yen and 6,500 yen. I tried the 5,000 yen course. The appetizer was a platter of various dishes, and they have their own cheese factory in the restaurant! You can also buy their cheese in-store or online. They won the Grand Prize at the "Japan Cheese Award 2022"! I could choose from 3 pasta options. I forgot the main dish, which was a brand pork. I also forgot to take a picture of the menu... The dessert was panna cotta. They will be participating in the Italian Fair at Isetan Shinjuku from September 20-26. Amount spent: 5,000 yen Rating: 3 points 5 points: Definitely want to visit again! 4 points: Would like to revisit if I have the chance! 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to go.

A top-rated Italian restaurant in the Komagome area. It was my long-awaited first visit. The atmosphere of the restaurant was very homely and welcoming, with many regular customers. Even as a first-time visitor, I received detailed explanations of the dishes and wine pairings. The food was intricately prepared and all delicious. They seem to have a focus on mushrooms, as many dishes featured domestically sourced porcini and shiitake mushrooms. I tried shiitake mushrooms for the first time and found them to be colorful, tender, and flavorful. The slightly unusual dishes like the sea bream soup were also carefully crafted and lacked any fishy smell, which was impressive. The cheese, which was homemade, was used in appetizers and desserts, and it was also addictive. I heard that the menu changes frequently, so I definitely want to come back. (They also sell their cheese online).

Everything, from the table to the dishes, is handmade by the chef. I tried a red Tamagodake mushroom that was picked from the forest for the first time. It has a great texture and goes well in salads, risottos, and even with the wild boar dish the chef prepared. It was a mushroom with a strong presence and value. I realized there are still delicious treasures sleeping in the forest.

A restaurant near Komagome Station with a cheese factory serving delicious Apulian cuisine. Visited for lunch during summer vacation. Lunch menu includes "Pasta Lunch" with appetizers (2700 yen) and "Lunch Course" with appetizers and main dish (5000 yen). Both come with pasta, dessert, drink, and focaccia. Choose from 3 pasta options for the day. I had the "Oyama chicken and zucchini ragu bianco troccoli" for the Pasta Lunch, while my partner had the "Homemade salsiccia and eggplant tomato sauce orecchiette." The appetizer platter had 10 items including vegetables, seafood, meat, and homemade cheese. The cold corn soup was delicious. The troccoli, popular in Apulia, had a great ragu flavor with Oyama chicken and zucchini. The orecchiette was chewy with a tasty tomato sauce and salsiccia. The cheese ice cream dessert was amazing with fruits. The homemade hot ginger drink was refreshing. The chef trained in Apulia and even hunts game in the mountains. The restaurant's name "Selvaggina" means game, reflecting the chef's dedication. So far, the best Italian restaurant this year. Definitely a must-visit again.

Overall satisfaction score: 84 points (out of 100) - Cost performance: 84 points - Service: 84 points - Cleanliness: 84 points - Payment methods: Merpay (×), PayPay (◯), electronic payment (◯) - Comprehensive evaluation: 84 points - Satisfaction: When asked for recommendations, they explained politely and the service was good. I felt they put a lot of effort into the ingredients. - Order contents: Appetizer, pasta, dessert, drink included - Pasta lunch: ¥2700 - Appetizer: Various options including bonito, homemade cheese with truffles - Pasta dish: Anchovy and cherry tomato, purple shiso, shepherd's purse aglio e olio peperoncino - Dessert: Plum torta and cheese gelato - Drink: Ginger syrup soda Appearance: Taste: Overall, the dishes were made with adult flavors that showcased the ingredients and were delicious. It's a hidden gem for dates. The restaurant is usually fully booked on Saturdays and Sundays, so reservations are essential. - Location: A one-minute walk from Komagome Station, located on a side street I would like to revisit. Thank you for the meal. #japan #foodporn #tabelog #foodie #foodcrawl #tokyo #TokyoGourmet #Top100Restaurants #foodstagram #cafe #cafecrawl #foodiegram #TokyoCafe #TokyoSweets #TokyoLunch #TokyoRestaurant

I enjoyed a course meal that allowed me to fully appreciate the freshness and richness of summer vegetables. Each dish was made with attention to detail and love, and was delicious without any flaws. The zucchini pasta was a standout. I feel like coming back every season.

Italian restaurant in Komagome. I had been living here for a while but didn't know about it! I wish I had gone earlier, the Italian food was amazing! Cheese, vegetables, mushrooms, eggs, seafood, meat dishes - everything was great!! They seem to be really good with cheese, starting from the appetizers it was a cheese fest! And I was happy to get a lot of vegetables at this place. The steak for the main dish was just perfect. Parmigiano beef tagliata. I really loved it. The omelette had a beautiful swirl. Was it apricot mushrooms? I tried it for the first time. I love Italian restaurants that are good at making egg dishes. And the sea urchin pasta! It was just too good. A luxurious pasta with only sea urchin without any other seasonings. This was also amazing! The attention to ingredients and the choice of wine were top-notch. It was beyond what you would expect from a regular Italian restaurant in the city. And it was so reasonably priced that it didn't even cost 10,000 yen per person with these amazing dishes. I was so satisfied with the amount of food, I was already full after the appetizers! - Assorted appetizers: Tomato with small mozzarella, marinated eggplant and zucchini, cheese assortment, steamed oysters, sautéed eggplant with tomato - Tuna tartare: Delicious with lemon - Omelette with apricot mushrooms - Beef tagliata - Sea urchin pasta This place is great, I definitely want to go back. Thank you for the meal!

I'm worried if the deliciousness is captured in the photos, but this Italian restaurant I recently visited is the best. They have homemade cheese which is fresh and delicious! I was surprised when the first dish served was zucchini flower stuffed with cheese. Everything was delicious. The gnocchi was fluffy and made me feel happy. The pasta was comforting, the main dish was game meat, and the dessert was cheese ice cream. They also have a wide selection of wines available by the glass, making it a great place to enjoy even if you're dining alone.

I reserved the omakase course over the phone with my wife on 5/11. Overall, the dishes were quite lacking in salt, the assembly of the appetizers was puzzling, the mushroom-based primo was disappointing, the secondo honestly made me think pork would have been better, there were often discrepancies between the chef's and the server's explanations, it was just disappointing. We ordered a bottle of Salice Salentino (Negroamaro grape red wine from Puglia) and a glass of Calafuria (rosé from Puglia). For the appetizers, we had zucchini and mint soup, stuffed zucchini flowers with ricotta cheese, white beans and celery, Trevi's agrodolce, and ricotta cheese. The flavors were lacking in salt and the bitterness of the vegetables was overpowering. The burrata and Satonishiki were delicious. The fennel root fritters had a good texture and aroma. The capocollo, salami, dried tomatoes, caciocavallo, and fried onions were good, but the dried tomatoes were unexpectedly spicy. The free-range fried eggs with cheese and truffle paste were tasty. The Puglia-style bread made with strong flour and the fennel seed taralli were satisfying. The pasta with Japanese wild porcini mushrooms was filling, but the aroma of the mushrooms was weak. The Aomori Hereford beef lamp chop was dry and the surface was burnt. For dessert, we had the Delizia al Limone, a lemon cake that lemoncello lovers would enjoy. I had an espresso doppio and my wife had a lungo. The total came to ¥26,800.

On this day, I went to Osteria Selvaggina in Komagome. It's a restaurant where you can enjoy cuisine from Puglia, southern Italy. The phone reservation was handled very well, and we were allowed to decide between a la carte or course menu on the day. We opted for a la carte and ordered the following: Puglia-style assorted small appetizers, pasta with wild porcini mushrooms picked in the mountains, and Aomori-produced Hereford beef fillet cooked over a wood fire. The small appetizers kept coming out one after another, featuring fresh cheese made from milk delivered from Isotsuma Ranch in Hachioji, allowing us to enjoy various types of cheese. Next, we had the pasta with wild porcini mushrooms picked by the chef and staff in the mountains. It was delicious with the porcini mushrooms' umami flavor absorbed by the chewy noodle-like pasta. The beef fillet was simply seasoned with just a light sprinkle of salt and pepper (as we perceived it). It was a bit too lightly seasoned for my taste, but the dish had a simple and natural presentation. Although not extravagant, the ingredients were prominent, especially the cheese and mushrooms. The restaurant had a cozy atmosphere with many regular customers, making it clear that it is cherished by the locals. Despite being a first-time visitor, we felt comfortable and welcomed. This place is also known for its game dishes, so I look forward to trying those next time.

The chef went on his first trip to Italy after the pandemic, so I visited the restaurant upon his return. I was impressed by the variety of Italian and homemade cheeses served! The food was delicious and the atmosphere was enjoyable. The items I tried were: Puglia-style Acqua Sale with primo sale cheese, a cheese similar to tofu with a unique flavor that complements the sweetness of corn; a Puglia appetizer platter with burrata, Nori Nori mozzarella, ricotta cheese with zucchini flowers from Shibafune Ishii Farm, Pecorino Gargano, and aged Caciocavallo cheese, a cheese lover's delight; Numelicci charcoal-grilled, Orecchiette in Orecchiette style, Troccoli with wild clams and homemade bottarga, wild boar from Oshima, Stracciatella cheese gelato, and wild herb tea or coffee. Here are some notes on the cheeses: the Acqua Sale from Puglia features primo sale cheese, a tofu-like cheese with a unique flavor that pairs well with the sweetness of corn. The Puglia appetizer platter includes burrata, Nori Nori mozzarella, ricotta cheese with zucchini flowers, Pecorino Gargano, and aged Caciocavallo cheese, offering a cheese-filled delight.

I visited "Osteria Selvaggina," a newly selected Italian restaurant in the top 100, located a 2-minute walk from Komagome Station. I arrived 10 minutes before opening on a weekday and was able to enter without waiting. I ordered the pasta lunch set for 2,700 yen, which included an appetizer platter, focaccia, pasta, dessert, and coffee (drink). For the pasta, I chose homemade sausage and arugula in a tomato ragu sauce with hand-cut troccoli. The appetizer included homemade prosciutto, mozzarella, and more. Everything was incredibly delicious from the start! The pasta was served in about 20 minutes. The hand-cut troccoli had a chewy texture similar to udon noodles and was incredibly tasty. The homemade sausage ragu sauce had a rich and flavorful taste. For dessert, I had Stracchiatella cheese gelato with mulberries. The milky cheese flavor of the gelato paired perfectly with the mulberries! This combination was new to me and very delicious. I enjoyed every bite until the end.

I had the lunch course with chef's choice. It was my first time trying Puglia cuisine, and I was impressed by the use of high-quality ingredients in each dish. Everything was delicious and made me feel the joy of spring. The homemade cheese was also fantastic.

I visited the restaurant "OSTERIA SELVAGGINA" with a rating of 3.73 on Tabelog's Top 5000 list for 2023. The location is in Komagome, a convenient spot near the station. The exterior blends in with the surrounding area and the interior is cozy with a narrow layout and only table seating. This popular Italian restaurant specializes in dishes from the southern Italian region of Puglia. The owner and chef, Yasuyuki Takakuwa, serves delicious game dishes. I tried the lunch course which included Kamakura vegetable salad with mozzarella cheese, Brattina cheese with Dekopon, bread, Italian artichoke and Bezelli stew, pasta with sheep cheese and cabbage, roasted lamb, ricotta cheese tiramisu, and espresso coffee. The appetizers were a fusion of Japanese and Italian flavors, followed by warm appetizers and pasta dishes featuring game meat. The standout dish was the roasted lamb, perfectly cooked and seasoned to bring out the quality of the ingredients. Overall, a hidden gem combining game meat with Italian cuisine.

I visited for lunch. The prices are not cheap like in Komagome, but rather reasonable. The taste is decent, but not particularly surprising. If it's in Komagome, I would prefer to eat at a more affordable price. It might be good as a slightly upscale lunch option, but then I wonder if it's necessary to eat in Komagome. Overall, I have mixed feelings about it.

Osteria Selvaggina in Komagome. An Italian restaurant known for its homemade cheese. This time, I tried the seasonal game course. The chef personally hunted the game served with cheese. The first dish, small duck heart spiedini, stole my heart. It's tender but the flavor spreads with each bite. The specialty burrata paired with wild boar prosciutto. The combination of creamy... flavor and perfect saltiness. Partridge chicken with wild boar confit. The Jerusalem artichoke soup with Tsukinowa bear. The wine pairing was enjoyable, and I couldn't resist taking out the burrata cheese. It was delicious.

I visited the Italian restaurant "Osteria Selvaggina" near the station. It is conveniently located just a minute's walk from Komagome Station, which is served by the JR Yamanote Line and Shonan-Shinjuku Line. The restaurant, with its brick-colored door, is located on the ground floor of Little Komagome. The interior has a warm, homely feel with wooden furnishings. The chef, originally from the Oga Peninsula in Akita, offers seasonal dishes throughout the year. In spring, you can enjoy mountain vegetables like taranome. In autumn, there are various mushrooms. And in winter, you can even savor game meat. The restaurant was established in November 2011. Today, I had the following dishes: - Assorted appetizers: Ricotta cheese, marinated swordfish, prosciutto, and vegetable marinade. - Homemade Karasumi and Chinese cabbage peperoncino: You can taste the subtle saltiness of karasumi and the sweetness of Chinese cabbage. - Ezo deer and Red Delicious apple: The Ezo deer, which is tender and flavorful without any gamey taste, is exquisite. - Classic panna cotta. I definitely want to visit again. Thank you for the delicious meal.

I invited a friend who loves game meat and visited the restaurant. We arrived a little early and had to wait outside. They were selling homemade cheese at the entrance counter. The restaurant was full and seemed to have many regular customers. We unintentionally reserved the regular course, but it was delicious. Next time, I would like to try the special game meat course that the person next to us had.

Puglia cuisine restaurant! As soon as you enter the shop, there is a cheese counter, which made my heart flutter. The small plate appetizers had ricotta cheese and caciocavallo, and I also ordered burrata separately, so I was in cheese heaven. The venison was incredibly tender and perfectly cooked, it was so delicious. Dish highlights included venison skewers, 5 types of small plate appetizers, burrata, homemade ricotta cheese, braciola, apple cake, and ricotta cheese sorbet.