I visited bye bye blues TOKYO for dinner after having lunch there in March. The dinner consisted of only 12 courses, but each dish had a nice balance and was very enjoyable. Despite the generous portions, the food was not too heavy compared to Northern Italian cuisine. The wine pairing featured wines from Sicily, starting from champagne to white wine, orange wine, and red wine, all of which were delightful. One dish that stood out was the seafood salad, which featured gelato and tomato chips made from Italian tomatoes. It paired perfectly with the golden eye snapper, and the tomato gelato evoked the early summer in Sicily. The pasta dishes included one with fresh fava beans blended into a paste and topped with sea urchin, and another with short pasta and spiny lobster in a soup. Both dishes captured the essence of the season, and the sea urchin added a nice touch. The sautéed golden eye snapper with artichoke sauce and freshly fried fritto was exceptional. The combination of snapper and artichoke was delicious, and the freshly fried artichoke was particularly tasty. The main dish of oven-baked Icelandic lamb was served with Bronte pistachios, Marsala sauce made from dessert wine, and celeriac puree, creating a delicious combination. The dessert cassata, a traditional Sicilian dessert, featured marzipan and pandespagna surrounding sheep ricotta cheese, seasonal fruits, and lemon jelly. It was not as sweet as traditional cassata and would pair well with grappa or other digestifs. The final petit fours were displayed in a showcase, allowing guests to choose their favorites. The sesame-based Sicilian traditional sweet and chocolate-based sweet were delightful. On a side note, the non-alcoholic YATA COLA had a unique taste with carbonation and sweetness removed, making it a drink that could become addictive. Italian restaurants in Japan mainly focus on Northern Italian cuisine, making bye bye blues TOKYO a rare gem for offering authentic Sicilian cuisine using local Japanese ingredients. Southern Italy, especially Sicily, is known for its fresh seafood dishes, which share similarities with Japanese cuisine. With its low profile and easy reservation availability, I will definitely be returning. Thank you for the wonderful meal. Today's menu is as follows: - Small appetizers x2 - Sfincione - Bread, sesame grissini - Seafood salad with Shonan Pomoron gelato - Prawn with ricotta saffron sauce - Spaghetti with fava beans and sea urchin - Spiny lobster soup Palermo style - Sautéed golden eye snapper with artichoke - Bronte pistachio, oven-baked lamb - Small cannoli - Bye bye blues style cassata - Petit fours, coffee

"byebyebluesTOKYO" @Tokyo (☆☆彡) My favorite restaurant, "Salone 2007," where Chef Higuchi trained and earned a Michelin star in Sicily, Palermo, has opened a branch in Tokyo called "byebyeblues." The restaurant faithfully recreates the flavors of Sicily and offers delicate dishes created by a female chef. Located near Tokyo Station, it is easy to visit. The seafood-focused menu is perfect for Tokyo with its Tsukiji Market, and the richly structured dishes are so intense that you won't even notice the absence of meat dishes. The restaurant is decorated with a large, vivid painting depicting the Mondello beach in Sicily. I visited on December 1st, 2022, with a reservation at 7:00 PM, dining with two foodie friends and Chef Higuchi and Chef Patrizia from the main restaurant. The service is impeccable, maintaining the standards of Fumaki-ism, so you can relax and enjoy your time. The menu is presented in an envelope, offering a list of dishes and drinks. The dinner course includes 10 items, including specials, for ¥24,240. The breadsticks are served on a silver tray, with sesame breadsticks being a standout. The sesame flavor is exquisite, and it pairs well with the bread. The olive oil served with the bread is Lorenzo No.5 from Barbera, with a delicate and refined extraction process. Other oils like the crisp No.1 and mellow No.3 are also available. The variety in olive oils is fascinating and enjoyable. The Sfincione, a Sicilian street food similar to pizza bread, is a must-try. It features an oregano base with plenty of onion and anchovy tomato sauce. The dough is fluffy like pizza but is more bread-like. It is incredibly delicious. Two small appetizers are served, including cherry tomatoes with caviar and arancini with tomato sauce. The cherry tomatoes are vacuum-cooked, giving them a unique texture, while the arancini has a crispy coating and a rice-like texture inside. The seasonal white fish carpaccio features marinated white fish, today's being Hirazuki from Oita Prefecture. It is rolled and seared, marinated in salted capers for a unique Aeolian Islands flavor. The dish is garnished with sweet red onions and tomato chips, with an orange tomato sauce underneath. The lobster dish, Eoliana, has a Spanish influence due to Sicily's history as part of Spain. The main attraction is the firm lobster meat, served with a smooth Catalana sauce made with blue apple. The dish is garnished with fresh mint and tomato, showcasing the chef's creativity and attention to detail.

A restaurant where you can enjoy delicious Sicilian cuisine. The restaurant is not very spacious, but the high ceiling creates a sense of openness. Each dish is carefully prepared, allowing you to savor the various flavors of Italian regional dishes. I tried pasta and sauces that I had never tasted before, and it was a great dining experience. Great restaurant.

Located by the sea in Mondello, a beach town north of the Sicilian capital Palermo, "byebyeblues" has been awarded stars in the local Michelin guide for 10 consecutive years. In November 2022, a new branch called "byebyeblues TOKYO" opened in Marunouchi, Tokyo by the SALONE group. [Menu (11-course dinner)] - Two small appetizers - Sfincione - Fresh fish and zucchini flower salad - Croquettes of high-quality prawns from Kagoshima with fennel sauce - Cavatelli with squid ink, seafood ragout, and sea urchin foam - Spaghetti with fresh oysters from Hokkaido and green chili - Mondello-style soup with summer vegetables and sea bream - Sirloin of Kagoshima's Kaiseki beef with Piachentine sauce and black pepper foam - Small cannoli - Pistachio cremoso from Sicily with white chocolate dome and warm strawberry sauce - After-dinner drink and petit fours [Drinks] - Champagne (WARIS LARMANDER) - White wine (Vinujancu 2015) - Red wine (AETNEUS 2016) - Dessert wine

The previous day, I made a lunch reservation online and visited Degustazione for 7260 yen. The contents of the day were as follows: - Two small appetizers - Lemon risotto croquette with tomato and basil puree - Sfincione pizza-style bread - Two homemade breads with two types of olive oil - Broccoli and smoked amberjack Palermo-style tonnarelli - Fresh fish (rockfish) and rice eggplant soup in the style of Estate - Sicilian pistachio cremoncello, white chocolate dome, warm strawberry sauce - Special cocktail (non-alcoholic) - Three types of tea sweets: almond, cinnamon, sesame I would like to visit again if given the opportunity. Thank you for the meal.

I visited "byebyeblues TOKYO" at Tokyo Station ✨ This is a new branch of the SALONE group that opened in November last year. It is a renowned restaurant that has been awarded Michelin stars for 10 consecutive years in Sicily. I was excited to try Sicilian cuisine for the first time ☺️ - Yamanashi Prefecture grape juice "Koshu" 1870 yen - Lunch course 7260 yen (includes): ・Two small appetizers ・Sfincione ・Broccoli and smoked amberjack Palermo-style Tonnarelli ・Fresh fish and rice eggplant ・Sicilian pistachio Cremonzo, white chocolate dome, warm strawberry sauce ・After-meal drink and sweets Everything was delicious! Sicilian cuisine was very new to me and I felt happy to try things that are not easily available in Japan. The atmosphere of the restaurant and the staff were also lovely. I recommend it for special occasions! This place is sure to become popular in the future! #Sicilian cuisine #Marunouchi gourmet #Want to connect with gourmet lovers

I used it for a commemorative day. The interior design was new, perhaps inspired by Sicily. I felt that each dish was carefully made. The pasta had the thickest noodles I had ever eaten, but I devoured them quickly, like tsukemen.

In front of Suitengu Shrine, the former Rotticento (Trattoria) has moved to Marunouchi and transformed into a stylish restaurant. The chef and many staff members seem to have also moved from Rotticento. The lunch course is priced at 6,000 yen, with a wine pairing (excluding sparkling wine) costing 4,600 yen featuring natural wines from Sicily. The pasta, made with chewy thick noodles from Asakusa Kaika-ro, reminds me of Rotticento. Overall, the food is delicious, but it gives a slightly expensive impression (although it should not be compared to Rotticento). Also, a dish with tomatoes and eggplants was served as an appetizer and also in the main course, so I thought it would be nice to use different ingredients to create a more varied course.

Located in the Tokia Building, this restaurant is conveniently accessible from Tokyo Station underground. Surprisingly, you can only enter from outside the building. There are no toilets inside, so be mindful of that. The interior is strikingly white and refreshing once you step in. Being part of the Salone Group, the service is sophisticated and almost systematic. The menu comes in an elaborate envelope with detailed descriptions. The portion sizes for rice dishes may seem small at first, but the flavors are exceptional. The pasta, a collaboration with Kaikaro, has incredibly delicious noodles. Despite the small portions, the dishes evoke a sense of the seaside and summer.

It may be a bit awkward to start like this, but I still have a fresh memory of SALONE TOKYO in Hibiya being quite disappointing. However, I heard rumors that the pasta was delicious, so I took a chance and made a reservation. "bye bye blues TOKYO" in Marunouchi. This is the Japan branch of a restaurant with its main branch in Palermo, Sicily. (Apparently, the chef who was elevated to one star at the main branch was making appearances here at the beginning) The location is a 2.3-minute walk from Marunouchi South Exit. It is next to my favorite Viron. Although the theme of the restaurant is "a trattoria that is not out of sync with Sicily", the interior design felt quite noble compared to my image of Sicily. I chose the 14520 yen lunch course with 9 courses by making a reservation online in advance. The menu includes bread, sesame grissini, sfincione, two small appetizers, Sicilian-style fritters with Kagoshima high-quality shrimp, Mondello-style tonnarelli, ricotta cheese tortelli with casago soup, Hiroshima prefecture's Jinseki beef with brassart sauce, jasmine-flavored panna cotta with watermelon gelée, and petit fours. The sfincione is a type of focaccia dough topped with tomato sauce and anchovies, and when you take a bite, the olive oil it contains drips. The combination of anchovy saltiness and tomato acidity stimulates the appetite even more. The tonnarelli is pasta that took 5 years to create, and it is incredibly delicious. The pasta is coated with a mixture of swordfish commonly eaten in Italy, tomatoes, eggplant, and fish extract broth, creating a unified umami flavor that coats the pasta. The texture of the swordfish is surprisingly moist and tender. The basil accent is also nice. The tortelli is filled with ricotta cheese. The pasta was so delicious. The soft acidity of the casago soup complements the ricotta cheese and pasta very well. The main dish is Jinseki beef. The accompanying leaves tasted similar to Tsurumurasaki. I usually don't choose beef as the main dish, so it's been a while. The meat itself has a very strong umami flavor and is very delicious. The sauce with hints of cinnamon and star anise also goes well with it. The dessert is panna cotta, but the jasmine scent was too strong, and I could hardly taste the watermelon, which was disappointing. The taste was not quite clear, making me wonder what I was eating.

It was a special day, so I had a 9-course lunch set for 14,520 yen. The course mainly consisted of seafood. There were many flavors that I wasn't used to, so unfortunately, I didn't find anything that I thought was really delicious. I was happy to be able to taste and compare different delicious olive oils from unfamiliar brands. The service was very good and the atmosphere of the restaurant was nice.

It was the best Italian dining experience with the best pairings. We had a twelve-course meal. The first dish is bread, sesame grissini. The bread is served with Lorenzo's olive oil, both number one and number five. Next is Sfinchone. The small appetizer is Sicilian-style rice croquettes. Then petit tomatoes with caviar, which were incredibly sweet. Following that, pizza bread with anchovies in tomato sauce, and grissini bread twisted with sesame seeds. Another appetizer is Sicilian-style Fritella with lemon oil, spinach, and refreshing shrimp. The second appetizer is swordfish and eggplant Parmigiana-style, which was excellent. Then there's spaghetti with lobster and plenty of zucchini, with freshly fried zucchini that was superb. Next is ricotta cheese tortelli in casago soup. Then bluefin tuna scottato with fresh tomato sauce, which was outstanding. Hiroshima's Jushi beef sirloin steak with brass sauce. Lastly, a small cannoli and Sicilian sheep and ricotta cheese gelato, which were both fantastic. Finally, watermelon jelly and jasmine-flavored panna cotta.

The new Salon Group store is located where Il Giottone used to be. The interior has a Salon-like feel. The price is a 7700 yen course, but in terms of cost performance, Salon might be better. It features overseas brands and overseas chefs' arrangements, and I feel like Salon alone would have been better. Sensibility-wise, I think the chef at Salon in Tokyo, the world's number one gourmet city, is better than someone in a regional city in Italy. I think they are familiar with Japanese ingredients and new techniques.

A restaurant affiliated with the Salone Group, which operates multiple Italian restaurants, opened in Marunouchi, so I decided to celebrate my birthday there. The restaurant is located in Tokyo Building next to KITTE. The entrance is on the side facing the railway tracks, not from inside the building, but from street level. The interior is mainly white, creating a resort-like atmosphere. The service is very polite and friendly, typical of Salone Group. The dinner course costs 24,200 yen, with a wine pairing option for 12,000 yen. The concept is Sicilian cuisine, focusing on home-cooked dishes rather than using expensive ingredients. Supervised by the chef from the original Italian restaurant, the dishes are made with a focus on local flavors. The flavors are harmonious and well-balanced. The seafood dishes, typical of the island of Sicily, were particularly delicious. The wine pairing consists of Sicilian wines, including white, red, and orange wines. There are 7 different types in small amounts. Many of the wines feature indigenous grape varieties, which may be unfamiliar to some, but they all paired well with the dishes and were enjoyable. Overall, I was very satisfied. However, the price of almost 40,000 yen per person felt a bit high. Thank you for the wonderful meal.

I wanted to have a delicious Italian lunch, so I tried to make a reservation at a restaurant in this chain, but unfortunately it was fully booked. However, I was able to learn about this restaurant on their website and luckily I was able to make a reservation, so in the end it was a stroke of luck. I reserved the Special Lunch Course with 9 dishes (¥14,520 including tax). I opted for wine pairing, while my friend chose a soft drink. - Champagne - Two small appetizers: Tomato stuffed with basil and eggplant paste topped with caviar, and Arancina, a Sicilian rice croquette filled with cheese and flavored with lemon. - Sfincione: A Palermo specialty similar to a pizza bread with tomato sauce, anchovy, oregano, and onion. - Olive oil: Two types of olive oil to dip the bread in. - Bread: Grissini made with Manitoba flour and sesame seeds. - Grillo wine - Seafood salad: Shonan Pomoron gelato taco, slow-cooked sea bream, and seaweed sponge with nori from Kanazawa. - Sicilian Merlot - Spaghetti with broad beans and sea urchin cream sauce. - Sicilian orange wine - Ise lobster Zuppa: A Palermo-style Zuppa pasta dish with basil sauce and almonds. - Sicilian red wine - Bronte pistachio and oven-baked lamb with Marsala sauce. - Bye Bye Blues-style Cassata: Marzipan, sponge, ricotta cream, and fresh fruits dessert. - Coffee and petit fours The restaurant's interior is beautifully decorated, and the atmosphere is fantastic. The service is impeccable. The course, which feels like Sicilian cuisine brought directly to Japan, is delicious and satisfying. The wine pairing is also excellent, and the total price of just over ¥42,000 seems reasonable considering the quality of the wines. Both my friend and I were extremely satisfied. Thank you for the wonderful meal.

2023/4 "Authentic Italian flavors and Salone's hospitality" by Akiton at "byebyeblues TOKYO" ✨✨ This is the first branch in Japan of a restaurant that has been awarded stars in the Italian Michelin Guide for 10 consecutive years. Operated by the Salone Group, the restaurant opened in November 2022 and is conveniently located just a 1-minute walk from JR Tokyo Station. The interior is bright and charming, creating a lovely atmosphere. Highlights: - The dishes are brought directly from the original restaurant in Italy - The only difference is that the chef personally selects Japanese ingredients from local producers 7-course tasting menu for 6,600 yen (tax and service charge included): - Pane Grissini al sesamo: Delicious sesame grissini with olive oil - Sfincione: A gourmet version of traditional Italian pizza bread with rich tomato sauce - 2 Antipastini: Warm peeled tomatoes with basil cream and rice croquettes - Tonnarelli NORMA ai 3 pomodori e melanzane affumicate: Collaboration pasta with Asakusa Kaikarou, featuring fresh tomato, tomato sauce, and peeled eggplant - Millefogolie di peace con insalata di finocchi e arancia: Suzuki cutlet with orange and fennel salad - Cassata al bye bye bluse: Sicilian traditional dessert with marzipan, fresh fruits, ricotta cheese, and jelly - Piccola pasticceria, Caffè o Tè: Small sweets and coffee or tea Drink: - Ebisu beer 334ml for 1,210 yen Hospitality: The service was excellent, reflecting the high standards of Salone. Manager Shinoda, a colleague of the chef, provided attentive service. Price: The total bill for the omakase menu and beer was 8,591 yen, which is reasonable considering the location and luxurious ambiance. Recommended for: - Ideal for a date due to its prime location and elegant atmosphere - Dress up a bit for the occasion Overall, I was skeptical about whether this branch could capture the taste of the Michelin-starred "byebyeblues" from Italy, but I was impressed by the authentic flavors and impeccable service. I enjoyed a delightful weekend lunch. Thank you for the wonderful meal. Rating: As of April 2023, the restaurant has a 3.55 rating on Tabelog based on 36 reviews. Chef: Reo Shinoda

The new Marunouchi branch of the Salone Group is the Tokyo branch of the restaurant "bye bye blues" located in Palermo, Sicily. The original bye bye blues in Sicily has been awarded one Michelin star for 10 consecutive years. This visit was a check to see if it is suitable for use for assistant and entertaining purposes. The interior is calm with a base of white, and the combination of Japanese tableware shows great taste, just like the original restaurant. We tried the lunch course priced at 7,260 yen (including tax), and all the dishes were well-prepared and delicious. The excitement of visiting a Salone Group restaurant for the first time was not as strong this time. I felt that they could emphasize the Sicilian aspect more. The menu changes every two months, so I look forward to what they will offer next!

The cherry blossoms are almost gone earlier than usual, and it's starting to feel like spring. However, on a chilly and rainy Saturday afternoon, I visited a restaurant with a high ceiling and an open atmosphere. Inside the narrow envelope on the plate, there is the restaurant's philosophy (in Italian only), drink menu, course menu, and product information from the Salone group. There is a lot of information to take in. I ordered a blood orange juice for my drink. For the appetizer, there were two adorable dots on the plate. One was a tomato peeled in hot water and filled with eggplant basil puree, accompanied by almond milk. It was unexpected to find the dish warm, but the smooth eggplant puree complemented the condensed sweetness of the tomato. The arancini with tomato sauce on the right had a firm al dente risotto inside. On a separate plate was Sicilian street food, Sfincione, similar to pizza but made with only tomato, oregano, onion, and anchovy. Without cheese, the sweetness of the onion stood out in the rich tomato sauce. There were sesame grissini and simple bread to enjoy with two types of olive oil. The grissini had a strong sesame flavor, unlike common store-bought ones, giving a rustic taste. The pasta was Tonarelli Norma-style using a low-hydration pasta fresca made in collaboration with Asakusa Kaikaro and Salone. The dish featured marinated and baked eggplant with two types of mini tomatoes dried in-house. Topped with dried ricotta cheese and fried basil, the dish seemed like a regular tomato-based vegetable pasta but had a rich flavor from the smoked eggplant sauce that paired well with the chewy pasta. The main fish dish was a mille-feuille of Suzuki cutlet with fennel sauce, topped with fennel and orange salad and dill. The fennel was softened over time, and the crispy Suzuki cutlet had a light texture. Fennel and orange are a common combination in Sicily. For dessert, there was Cassata with green pistachio marzipan, sheep's milk ricotta cheese, lemon jelly, and fruit. The dessert had Arab origins but was made less sweet by not using all marzipan on the outside. Personally, I would have liked more cream inside, but the strong sweetness of the surrounding marzipan may be the essence of the dish. The petit fours included pasta frolla (orange and cinnamon tart), sesame cookies, and lemon cookies made from biscotti dough. The lemon cookies were a bit dry, the pasta frolla was moist, and the sesame cookies were crunchy, each with a strong aroma and unique texture. Japanese food tends to lean towards moist textures, but these petit fours had a foreign dessert feel. Chef Nagashima came to the table to greet us and explained the menu with photos. The refined and attentive service in a comfortable atmosphere without stiffness or pushiness made for a pleasant dining experience. The concept of serving Sicilian cuisine without time difference was catchy, allowing guests to enjoy exotic flavors in a sophisticated setting. Highly recommended!

Next to Viron in Marunouchi, a new restaurant from the Salone Group has opened. You can experience the roots of Head Chef Higuchi at a Michelin-starred restaurant in Sicily. The restaurant offers a simple yet flavorful menu, focusing on the gentle umami of fish, Lorenzo Barbera's olive oil, pistachios, and more, presenting a straightforward Sicilian dining experience. I wanted to try the pasta with fava beans and sea urchin, priced at 14,520 yen excluding tax. The pasta, adorned with large fava beans and topped with sea urchin, was served hot. The sea urchin had a subtle sweetness, and I enjoyed it by mixing it with the pasta. The most impressive dish was the seafood salad with Shonan Pomoron gelato. The combination of sweet tomato gelato with octopus and golden eye snapper was delightful. The texture of the octopus, the cooking of the golden eye snapper, the crispy tomato chips, and the biscuit with seaweed all added to the enjoyment of the dish. The Sicilian wine Abbinaimento was also excellent. The Sfincione was very delicious, and the bread and olive oil were outstanding. The Cassata was gentle and lovely. Visiting various Salone restaurants, such as the world-famous pasta at Salone, the sophisticated counter at Il Teatrino, the successor to Rotticento, Biodynamico, Naniwa Salone Quinto Canto, and Hibiya Lovely Salon Salone Tokyo, allows you to catch a glimpse of the roots of each establishment. Even Rotticento, which has closed down, left a strong impression with its rich flavors, like the shrimp risotto. It all seems to come together, making the Salone restaurant tour a truly enjoyable experience.

Lunch with my husband at byebyeblues TOKYO. It's a new and clean restaurant that just opened last November, located on the first floor of the Tokyo Building, near Tokyo Station and easy to find. The interior, decorations, table settings, and overall atmosphere are all lovely and uplifting. It was my first time trying Sicilian cuisine, but the staff's explanations were detailed and interesting, so I ended up asking many questions. The dishes were all new to me and had a fresh and delicious taste. The Cassata dessert, which had been talked about on TV, was different from what I imagined - it was wrapped in marzipan in a Sicilian style, and the unique texture surprised me! The taste and atmosphere were both excellent, so I would love to visit again. The 7-course lunch set included sesame grissini breadsticks, Sfincione, two small appetizers, Tonnarelli Norma-style pasta, today's fresh fish mille-feuille with a salad of fennel and orange, and a byebyeblues-style Cassata dessert, followed by a post-meal drink and petit fours.

The new restaurant by the Salone Group has opened within walking distance of Tokyo Station! The chef, Higuchi, who trained in Sicily at a Michelin-starred restaurant, has made its first entry into Japan. The theme of the restaurant is "An Italian restaurant without time difference." A Sicilian female chef is also coming for a limited time. There are two course options for lunch and one for dinner. You can check the details of the monthly course on the menu screen of Tabelog. The dinner course is quite expensive, over 20,000 yen, so it might be more casual to start with lunch. The course menu changes every two months. The photo is the lunch course from February to March for 7,260 yen. Since Sicily is an island, there are quite a lot of fish dishes, and this course was mainly fish dishes. If you want to eat meat as well, the other course with black beef sirloin might be better. The pasta with sardines and the oven-baked amberjack were both delicious. When baked with almonds, it has a strange texture like a thin-coated fried chicken. This month's dessert was Sicilian-style tiramisu. I ordered a wine pairing and had three glasses of sparkling, rosé, and red wine. Since it's difficult to casually travel abroad in these times, I want to immerse myself in the feeling of traveling to Sicily here!

In Sicily, Italy, "bye bye blues" has maintained a Michelin one-star rating for 10 years. The restaurant, which can be considered the second home of Chef Keiyo Higuchi, a chef at the Salone Group, has partnered with the Salone Group to open an Italian restaurant called "byebyeblues TOKYO" in Marunouchi, Tokyo on November 24, 2022. Chef Patrizia Di Benedetto was also in Japan at the opening, but I was unable to visit at that time. I heard that the chef would be visiting Japan in March, so I decided to visit. For more details on the food, please check the blog. Chef Patrizia is exploring Japanese ingredients and aiming to create an authentic Italian restaurant with no time difference from Italy. On this day, there were dishes featuring oregano and almonds typical of Sicily. I tried Arancini with lemon risotto for the first time. I also enjoyed Sicilian dishes such as Sfincione and Tonarelli with sardines. It's great to be able to enjoy authentic Sicilian cuisine in the heart of Tokyo, just a short walk from Tokyo Station. And the service is top-notch, just like at Salone. The interior, tableware, and service were all fantastic. It truly felt like experiencing Sicily without having to board a plane.