All the dishes that came out were beautiful and each time they appeared, I couldn't help but feel excited. We toasted with the wine recommended to us, and all the dishes that came out were incredibly delicious! Personally, I really liked the pasta with karasumi, wrapped in a crispy shell with garlic clams and tomato sauce on top. It was so delicious, and I couldn't stop wondering what they seasoned it with. Throughout the meal, we had a great time talking about how delicious everything was. Even though we were full, we had three desserts - tiramisu, cheesecake, and frozen pudding - and the staff kindly accommodated my request for a variety of desserts. The service was excellent, the atmosphere of the restaurant was very cozy and comfortable, and it was a wonderful dining experience that I will never forget. I would love to visit again if I have the chance. Thank you for the delicious meal! ♡

I visited this restaurant for the first time with a regular customer. I found it interesting that they have counter seats even though they also have table seats for an Italian restaurant. However, I enjoyed the close interaction with the kitchen and had a nice conversation with the chef. The wine selection was also good, and I would definitely like to visit again!

Italian restaurant located in the Marufuji Building. We used the room on the 6th floor, which is suitable for a large group of people. The room had a nice atmosphere surrounded by a wine cellar. Although it was a bit of a tense situation, I can't give an accurate evaluation of the taste, but I think it was a solid flavor. The Champagne was Belle Epoque, the white wine was light and easy to drink, and I'm not sure of the name of the red wine, but it was not too heavy and easy to drink. They provide fewer options for women compared to men. If you're still hungry, they can make additional pasta for you. I thought it was quite flexible in accommodating our requests, which was unusual. The celebratory plate was large with plenty of dessert on top, giving it a satisfying taste.

After having a decent meal at the first restaurant near Azabu-Juban Station on the Toei Oedo Line and Tokyo Metro Namboku Line, I felt like having a bit more to eat. I contacted a second restaurant on a whim, and they kindly welcomed me even though it was a bit late. This Italian restaurant allows you to order a la carte even if you enter late, so you can just order the pasta dishes you want to try. I think ordering a course menu is the best way to truly experience the restaurant's excellence, but I've been into indulging in a luxurious second meal recently. I felt like having some appetizers and maybe two pasta dishes. First, I had a white asparagus soup as an amuse-bouche, followed by homemade bread baked at a bakery on the 7th floor. The bread was also delicious. I was thinking about asking for a recommendation for a nearby delicious bakery, but it turned out that the restaurant has its own bakery. For the appetizer, I chose a squid and potato anchovy salad from the daily recommendations. The texture of the squid, the flavor of the anchovy, and the balance with the potatoes were excellent. The spaghetti with small clams and green chili was juicy and delicious. The umami overflowing from the clams was amazing. Lastly, I had pappardelle with veal cheek and dried porcini mushroom ragu. Pappardelle is a wide flat pasta, and the ragu sauce combined with the texture of the veal cheek and porcini mushroom was exceptional. It was a fantastic second dinner experience.

This shop is open until late at night, which is very convenient. They stop taking orders at midnight. The chef is from Cucina Hirata, and although I have been to Hirata before, this was my first time here. You can also customize your dishes to your liking. I ordered a la carte and the service was good, the food was delicious. I want to come back again. The tripe was so delicious. Thank you for the meal.

The omakase course was around the middle range, with the main dish being a rare pigeon. I liked it, but my companion found the rareness a bit challenging. The bread was freshly baked in front of us by Suzuki-san, and it looked delicious. The small croissant here was not too heavy, slightly sweet, and very tasty. There was an Italian chef in the kitchen who was on vacation and training here. It turns out the young chef here had trained in Italy, and it's no surprise that an Italian chef would come here to train. We can only sit at the counter, where Suzuki-san inspects the dishes and times when to serve the next course. It can be a bit intimidating at times, but I accept it as a professional attitude.

A shop located about a 3-minute walk from Mabashi Station, known as a hidden gem Italian restaurant. Went with friends and ordered a la carte, but they also offer courses. The staff were very accommodating. We had a Suzuki/Kabu soup bread appetizer platter, followed by a variety of dishes including mackerel, swordfish, and squid with potatoes, prosciutto with persimmon, green asparagus with Parmesan cheese and egg, and added white truffle. For pasta, we had porcini mushrooms, and also enjoyed Milan-style cutlet and chestnut gateau with cream. We wanted to try a little bit of everything, so we went with the appetizer platter. The white truffle we added this season had a wonderful aroma and we were very satisfied. The porcini pasta was also a delight, and we were happy to enjoy it even during this season. The Milan-style cutlet was also to our liking. The restaurant is user-friendly and the service is great. It's the kind of place where you want to become a regular.

In Japan, there are many wonderful Italian restaurants. This month, the 9th restaurant I visited was a famous one with a veteran chef. I was seated at a counter where I could see the kitchen, and it was fascinating to watch the efficient work in the small kitchen. Who would have thought that shark fin and sea urchin could go so well with pasta? It was great to see Mr. Okabe again, even though he looked a bit red-faced, he was working swiftly. Today, I drank plenty of wine and ate to my heart's content.

Had a dinner at Italian restaurant Piatto Suzuki in Azabu-Juban. The amuse-bouche of chilled green pea soup set high expectations and did not disappoint. The appetizer of asparagus was delicious as expected, and the croissant was also tasty. For the pasta, we had cappellini with karasumi and risotto with squid ink. The main course included a seafood dish, a meat dish, and a hearty arrabbiata. We enjoyed 2 bottles of white wine, 2 bottles of red wine, and got quite tipsy with 5 people finishing 4 bottles. The 6th-floor private room was empty, but the main dining area was crowded. Thank you for the feast! #PiattoSuzuki #AzabuJuban #Italian #PiattoSuzuki #restaurant #pasta #AzabuJuban gourmet #Minato Ward gourmet #meat #wine #foodporn #delicious #instafood #yummy #gourmet #feast

I visited the restaurant "Piatto Suzuki" which is ranked 3.76 on Tabelog's Top 5000 in 2022. The location is in Azabu-Juban, a convenient spot near the station in a building on the 4th floor. The interior is cozy with a main dining area and counter seats at the back. This restaurant is known for its "hidden gem Italian" where you can customize ala carte dishes. I tried the three-course meal on my first visit, and each dish was meticulously prepared with high-quality ingredients. The highlight was the pasta, which was truly outstanding. The atmosphere and service were also excellent. Overall, it's a delightful restaurant that I would happily visit again.

Green tomato coppa with bonito, served with vegetable jelly. Anchovy salad with squid ink and potato. Zucchini flower fritters. White asparagus with speck. Spaghetti with small clams and green chili. Spaghetti with squid ink. Cacio e pepe spaghetti. Spaghetti Milanese-style cutlet with cheese. Spaghetti with tomato sauce and swordfish. Cannoli filled with ricotta cream.

Located just a few minutes' walk from Asakusa-Juban Station, the Italian restaurant Piatt Suzuki is a hidden gem in a great location. Situated on the fourth floor of a building surrounded by various eateries, the restaurant has a cozy atmosphere. They have a wine cellar with a wide selection of wines that pair well with their dishes, which is much appreciated. The food was delicious, with the quality of the ingredients shining through.

The interior of the store is dim and yellow! Not Instagrammable! But that's not a problem. Just need to take better photos. The caviar pasta and kumquat rare cheesecake were delicious! The shrimp was okay. It seems like the restaurant has been around for about 30 years and has a cozy atmosphere.

Once you fall in love with it, you'll want to visit once a week - that's us. The caviar we had was a 20g bottle of Piattosuzuki's caviar. It's made in Japan, with the saltiness toned down, making it easy to eat as is. It's really delicious! You can choose between tripe stewed in tomatoes or grilled, and I've never had the grilled one, so I went for that. It was crispy and the combination of the smokiness and cheese was perfect. My partner had the golden eye snapper and he said it was really delicious! (I'm not a big fan of fish so I passed on that...) The best dish was the vongole. The small clams were firm and had a great texture, and the flavor was intense! The sauce made with clam broth was also delicious. A simple dish that allows you to fully enjoy the flavor of the clams. I finally got to try the ayu risotto that I missed out on last time. The presentation was beautiful and it was delicious! The Milanese-style cutlet was thick! It had a thin, crispy coating fried in butter, and the veal was very tender and juicy, with meat juice overflowing with every bite. It was incredibly delicious. If you ever crave Milanese-style cutlet, come here. Thank you for the wonderful meal!

It's been a long time since I last visited, about 4 years. The meat was cooked perfectly, so tender~ The green onions also went well with it. It seems the young ayu risotto is no longer available, so we had the shark fin risotto instead. My partner really liked it. Thank you for the delicious meal!

Carpaccio of monkfish liver, bonito and squid mille-feuille, anchovy, potato salad, corn-fed chicken foie gras terrine, asparagus cheese baked scrambled eggs, white truffle capellini, caviar risotto, white truffle schnitzel, cheese-filled white truffle pasta, white truffle vanilla gelato, white truffle cake, Mont Blanc.

・Spaghetti with baby clams and green chili peppers ・Tagliolini with sea urchin and shark fin ・Ravioli with foie gras and hohoro bird The pasta was delicious. All the staff were friendly and wonderful. I don't know much about Italian wine, but when I expressed my preference, they selected a delicious wine for me. It was a lovely restaurant with a great atmosphere and flexibility.

I have been coming to this restaurant, "Piatto Suzuki" in Azabu-Juban for almost 10 years now, and recently I visited after a long time. It is located in a mixed-use building near Azabu-Juban station, and the interior is nicely decorated with a woody and elegant atmosphere. The chef originally started in French cuisine, which I think is a big factor in the quality of the food. The lighting is just right, and the cutlery and dishes are all elegantly presented, giving a sense of stability and comfort. The service is appropriate and the food is well-prepared, reflecting a high level of quality. This Italian restaurant really embodies the essence of a "ristorante" and caters to a clientele who appreciates authenticity and class. The prices are around 25,000 yen per person for a meal with sparkling wine, white or red wine, and dessert. It is a popular spot among affluent diners in the area, and a great choice for a date or a meal with someone special. I believe that knowing about restaurants like this in your late 20s to early 30s can enrich your life significantly. For men, a jacket is recommended as the dress code for this kind of restaurant. It is not suitable for those who prefer the open and spacious feel of high-ceilinged hotels. It's a minor detail, but it's worth paying attention to the cleanliness of the wine cellar area near the entrance. Overall, I believe that high-end restaurants in Japan, including this one, should aim for a level of perfection that even most three-star restaurants in Europe have not achieved.

When you get tired of leaving it to the chef and want to discuss and enjoy your own favorite Italian dishes, you will feel an irresistible urge to visit Piattosuzuki. Tonight, let's eat the delicious Pomodoro pasta. The excitement builds even before you go. Chef Suzuki, a renowned Michelin-starred Italian restaurant chef, is friendly and kind. And the service staff, Kotera-san, who has been at this restaurant for 18 years, is a good right-hand man to the chef and, in his own words, "knows more about the wines here than the chef." He also plays the role of a sommelier. Despite being a veteran, he is humble and attentive, making dinner much more enjoyable just by helping with menu suggestions or being a conversation partner. The restaurant was bustling with people on previous visits, but this time, during the Corona pandemic in early July, there were few guests, and I was fortunate to almost have the chef and Kotera-san to ourselves. Many repeat customers come to this restaurant not only for the chef's delicious dishes but also because of the freedom to choose dishes and the charm of the staff. "Tonight we have fresh flounder and horse mackerel available," so I decided on flounder carpaccio and horse mackerel with champagne vinegar sauce. Next, I chose cockle risotto, asparagus-egg-parmesan gratin, quail and foie gras ravioli, Pomodoro pasta, and beef grilled over charcoal for the main course. While consulting with Kotera-san and selecting delicious ingredients and cooking methods, I ended up ordering too much, which was a challenge. As Kotera-san revealed the inside story, "Tonight is the day when the chef prepares cold dishes, so they are delicious," the fish carpaccio and other appetizers were exceptionally delicious. The chef delighted us by generously serving black truffles on top of the asparagus-egg-cheese gratin. Of course, the long-awaited Pomodoro pasta was also exquisite. For dessert, I ordered my favorite panna cotta. When Kotera-san brought out two wobbly panna cottas on a plate, deliberately shaking them, we all burst into laughter. We laughed so much that we couldn't eat for a while. And so, the delicious and fun night came to an end.

Horse mackerel capellini with caviar, prosciutto, mozzarella cheese fritters, zucchini flowers stuffed with tomato, handmade pasta with sea urchin, shark fin, Milanese-style veal cutlet, pappardelle with veal cheek, dried porcini mushrooms, black truffle, and linguine with minced meat sauce.