An Italian restaurant located on the basement floor of a building in Akasaka. Visited for dinner on a weekday. Despite being near Akasaka Station, it's not on the main street but hidden underground, making it a cozy spot only known to those in the know. You can enjoy traditional dishes from Marche prepared by Chef Inose. Reservations are likely necessary due to being fully booked. The interior is casual and homely. The clientele comprises mostly women, around 80%. [Food] - Appetizer: "Green Peas and Squid Stew" - Olive Stuffed with Meat Fry: Giant olives stuffed with minced beef. - Various Bean Tomato Stew: A dish featuring various types of beans in a tomato stew. - Salsiccia and Green Vegetable Stir-fry: "Strascinare" Marche's tortilla "Piadina": Thin dough layers pressed together with lard, delicious. - "Crescia" incorporating rabbit white ragout and truffle polenta. - "Vincisgrassi" Marche's lasagna with meat sauce made from beef, pork, duck, and chicken offal. - Grilled Squid and Prawns: "Polpetta" and "Crescia": Grilled pork loin and baked focaccia. - Crema Catalana [Wine] - Sartarelli brut (Marche) Verdicchio. - Mie Kai Blanc 2022 (Tottori) Wine from Chef Inose's hometown. Koshu and Pinot Blanc. - La Monacesca Verdicchio di Matelica 2020 (Marche/Matelica) Verdicchio. - Il Pollenza Brianello (Marche) Sauvignon Blanc, Trebbiano. - Rêve Offida Docg Pecorino 2019 (Marche/Offida) Pecorino. - Visciola Terracruda (Marche) Aleatico, red sour cherry. Dessert wine. A new encounter with Marche's traditional cuisine.

The entrance might be a bit tricky to find, but you can spot it by the cute sheep sign and a bell. Upon entering, it felt like stepping into a traditional Italian trattoria with charming decor and ambiance. We were greeted by antique-style furniture and adorable ornaments. We opted for the 4,800 yen course, but since everyone with me has a good appetite, we added a couple more dishes. From the seafood and antipasto to the main lasagna and dessert, everything was perfectly balanced, with flavors that complemented each other without overpowering. The Carbonara we ordered additionally had an authentic taste with a generous amount of black pepper, which was a nice touch. I'd love to come back here for dinner next time. It was delicious! ☺️

Visited a restaurant I've been curious about for lunch in September 2023. The place was almost full, but luckily I managed to snag a seat right in front of the chef at the counter. Definitely the best spot if you're dining solo. The lasagna seemed to be the specialty, but I regret not ordering it as I succumbed to the craving for spaghetti. Nonetheless, the creamy pasta I ordered was absolutely delicious. I'll make sure to try the lasagna next time. The lunch pasta set, which includes salad, dessert, and a drink, offers great value for money. Definitely a place worth revisiting.

The taste was really delicious. I liked the atmosphere. The service seemed challenging as the restaurant was busy. The horse meat tartare with mozzarella and truffle was good. The spaghetti with fresh sea urchin was very delicious. The lasagna from Vinci's Grassi Market was also tasty. The charcoal-grilled red beef from Aso King Lamp was incredibly delicious. The cost performance was very good.

Tonight, I had dinner at Aniko, located conveniently near Akasaka Station. It's a rare gem in Japan, offering Italian and Marche cuisine as its specialty. This place is usually fully booked in advance, but luckily, I managed to secure a reservation for tonight. Situated in a serene area, it's nestled among many renowned eateries. Upon opening the door, I was greeted with a charming ambiance reminiscent of a scene from a Studio Ghibli movie. The menu for the evening consisted of à la carte dishes: Olive-stuffed Meatballs, Fried Parma Ham and Asparagus in Bismarck style (with Focaccia), Vincisgrassi (Lasagna), and Grilled Lamb. The lamb lasagna is highly recommended here and it's easy to see why—it's deliciously moist with a perfect blend of tender pasta and rich meat sauce. The Fried Parma Ham and Asparagus in Bismarck style seemed to be a seasonal special, and the freshly baked focaccia was divine—soft and fragrant, complementing the savory ham, crisp asparagus, and gooey egg beautifully. With a selection of three red and three white wines available by the glass, you can easily find a perfect pairing for your meal. There are plenty of other enticing options on the menu, so I'll definitely be returning. Overall, I'd rate it 4 out of 5 stars: Taste (★★★★★), Presentation (★★★★☆), Portion (★★★★☆), Ambiance (★★★★★), Service (★★★★☆), Cost (★★★☆☆).

Good evening. I'm Kozue, a beauty acupuncture therapist. The other day, I went to a recommended Italian restaurant called Aniko by a friend. This place is known for serving casual Marche regional cuisine using a charcoal kiln, led by the owner chef who previously worked at a two-star Michelin restaurant in the Marche region of Italy. Full of anticipation, I visited the restaurant. However, I initially went into the wrong restaurant next door and had to be redirected by the staff, which was a bit embarrassing, but I eventually made it to the right place. This time, we opted for the course menu, which consisted of 7 dishes excluding dessert and coffee. The first dish served was fried pig's feet, bite-sized and easy to eat. Next was bonito terrine with garlic sauce, delicately flavored and enjoyable. Then came tender octopus with red onions topped with truffle, offering an elegant taste. Following that, one of the chef's recommendations was olive-stuffed fried meatballs, a blend of beef thigh meat cooked with aromatic vegetables, wrapped in olives, and fried, which paired wonderfully. Then, sea urchin pasta, rich in the sweetness of sea urchin with thick, firm pasta. Vinci's Gratin Marche lasagna followed, another chef's recommendation, consisting of about 10 layers of homemade pasta with a meat sauce blend of beef, pork, duck, and chicken giblets, which was both substantial and satisfying. The main course was charcoal-grilled "Akaushi" beef lamp, lean and deliciously cooked. For dessert, we could choose between tiramisu and crema Catalana, and this time we chose tiramisu, which was subtly sweet and complemented the coffee well. The dishes were all delicately flavored and very delicious. It was delightful that they recommended wines to pair with the dishes. Thank you for the wonderful meal.

In the midst of the countless Italian restaurants in Tokyo, it's hard to find one that claims lasagna as its specialty. But here's "aniko" in Akasaka, just a stone's throw from Kikunoi. The place has a cozy semi-basement vibe, reminiscent of something out of an Andersen fairy tale, with cute decorations adorning the space. It's small-scale, with around six seats at the counter and three tables. Luckily, we were seated right in the middle of the action, where we could watch the chefs at work. The menu offers three courses and à la carte options, but it seems everyone was opting for the latter, and so did we. The lemonade we chose for drinks was ridiculously good, almost too good for words. I wished every restaurant in Japan served this. For starters, we had panzanella, which looked unassuming but tasted delicious, with crunchy vegetables retaining their texture amidst the salty goodness. The recommended olive-stuffed fritters were a tribute to all olive lovers out there. The mild saltiness and the harmonious blend of flavors were impressive, a testament to the chef's skill. Next up was the oven-baked mussels stuffed with summer vegetables, recommended from the daily specials board. The tomato sauce was subtly sweet and tangy, with a hint of dill adding to the flavor. However, the flavor of the mussels themselves seemed a bit subdued. The spaghetti with fresh sea urchin was a splurge, but worth it. The sea urchin was fresh and paired perfectly with the excellently emulsified sauce, which balanced sweetness with a hint of acidity from the tomatoes. Then came the lasagna, a must-order according to what seemed like every table in the restaurant. And rightly so. The sauce, gently accentuated with tomato acidity, enveloped in melted cheese, was delicious. And it showed real finesse. I've probably had lasagna about twenty times in my life, maybe more, but this one stands out as the best, no questions asked. For the main course, we opted for grilled marinated bonito, with a light parsley-infused crust. It was light and devoid of any fishiness, complemented well by the tomato paste (possibly with sundried tomatoes) and the refreshing dill on top. We also added a dish of grilled squid and shrimp with breadcrumbs, a.k.a. "scottadito". The excellence of the squid's texture was unfortunately lost in the photos, but the garlic-infused breadcrumbs enhanced its flavor. The food was so good that we couldn't resist ordering dessert. I had watermelon gelato, while my companion enjoyed the exquisite lemon tart. The tart had a rich cream cheese-like texture, balanced with a natural sweetness that even those who don't like sweet treats would appreciate. As for the gelato, it managed to conceal the typical graininess of watermelon, resulting in a surprisingly delicious treat, made even more impressive by the chef's use of chocolate seeds. The bill came to just over 18,000 yen. In a place like Akasaka, where it's easy to overlook anything less than a couple of 10,000 yen bills, it's refreshing to find such a delightful restaurant. Next time, I'm definitely trying the sausage. Thank you for the wonderful meal.

The food was delicious. The lasagna had crispy cheese and was tasty. However, one thing that bothered me was that the menu was hard to understand. I had to ask the waiter to know what kind of dishes were available. The sea urchin pasta was delicious. They had a good variety of alcohol, including champagne, rosé, red, and white wines, which was nice. I'd like to chat while having a drink at a second location.

An establishment tucked away from the main street, a little off from Akasaka Station, this place is truly a gem. Outstanding service and ambiance characterize it. I sat at the counter on this particular day, and it felt like the proprietor knew it was my first time there. They were patient in explaining things I didn't understand and even exchanged recommendations for other eateries. Spotting a cute sign, I descended downstairs and immediately felt the warm atmosphere, as if nothing had changed, no sense of unease whatsoever. It felt like coming home to a place where a mother who loves cooking and cleaning resides. Regarding the food, it's the kind of place where you'd want to come with a group of four and sample a variety of dishes. Everything tastes delicious, but the lasagna stands out. It's like the genuine taste of a homemade lasagna you'd expect, simple yet incredibly tasty. Though I've never been to Italy, I can imagine the warm flavors of an Italian family table. Unlike Italian or French restaurants where you don't get the chance to imagine the dish just by looking at the menu, Aniko provides that opportunity through its menu's wording and illustrations. That's the biggest difference I noticed compared to other Italian or bistro-style restaurants. In short, it's friendly, attentive without being obsequious, establishing a truly equal relationship with the customers. It's definitely a fantastic place to frequent.

I finally got to visit Aniko, a place I've been curious about for a while. The atmosphere inside is very cozy and relaxed, giving off a casual Italian vibe. Overall, it's just my kind of place, where everything I tried was delicious, and the service was fantastic. The Olive-Stuffed Crema Fritta was so good I could have eaten several of them! The Tripe Stew was the highlight for me, absolutely delicious. I'd love to try their lunch menu sometime, and I'll definitely be coming back again!

Aniko-san once a month. We found ourselves back here again, captivated by Aniko-san's wonderful cooking and wine, starting from lasagna last time. Aniko-san's restaurant is from the Marche region of Italy, known for its abundance of seafood and mountain delicacies, influenced by both northern and southern regions. It's a delightful mix of familiar and unfamiliar dishes for us Japanese, creating that sense of a close encounter with foreign culture. This time, we indulged in meat-stuffed olive fritters and creme fritte (custard fritters) paired with wine, followed by chilled capellini with eel, Marche-style grilled tuna, and pasta with wild boar and black pig ragout. I had decided to try the capellini this time. Unlike last time when the excitement of finding lasagna on the menu overshadowed the chilled capellini, this time I remained composed. Thanks to my pre-visit research, I had just watched Chef Inose from this restaurant on the Cooking Kingdom YouTube channel preparing chilled capellini. While it was sakuramasu (cherry salmon) with orange-colored sauce on the show, this time it was eel with green capellini. The marinated and lightly blanched eel was refreshing yet full of flavor, perfectly complementing the sauce reminiscent of Genovese sauce with its fresh, green notes. If it weren't for the two of us dining together, I might have almost finished two servings by myself. The Marche-style grilled tuna, coated in green herb breadcrumbs, was a delightful surprise with its unique flavor. The aroma of the grill combined with the crispy coating enhanced the flavor of the tuna remarkably. Like the popular lasagna from our last visit, this dish also possessed a convincing appeal that explained its popularity. And the wild boar and pig ragout. The pasta, made with "bazanjacco," a type of dough incorporating potatoes, had a chewy texture that, when combined with the coarsely ground wild boar and pig mince, created a sensation akin to being in a mountain cabin. It was smoky, juicy, and brought a sense of relaxation, like sitting by a fireplace with family. Dishes that induce a feeling of relaxation when eaten are truly remarkable, and this "bazanjacco" pasta was exactly that. Since it's available regularly, I'll definitely be coming back for more. Once again, it was a delightful experience, and as we left the restaurant, I couldn't help but look forward to coming back and enjoying more delicious meals after a hard day's work. Oh man, it was so delicious!

I went with a friend on a weekday. The manager is fantastic, very helpful with menu suggestions. The recommended wine today was also delicious! The first dish, "Bismarck," was incredibly tasty. I could easily have two! The lasagna and tuna were also fantastic. For dessert, there was tiramisu and another cake, like caramel pudding cake. We were surprised to see Director Okada inside! Thank you for the wonderful meal!

This restaurant, located about a 3-minute walk from Akasaka Station, has the following features: ① Selected as one of the top 100 restaurants on Tabelog. ② It's a rare find in Japan, as the chef opened it with the desire to convey the greatness of Italian culinary culture, offering "Marque cuisine," using a charcoal kiln to serve regional dishes. The owner chef, who previously worked at a Michelin two-star restaurant in the Marche region, leads the kitchen. ③ Lunch is only available on Saturdays and holidays! The recommended dish for lunch is their specialty lasagna, featuring deliciously crispy cheese. It's a great choice for Akasaka lunch or a date spot. #TokyoGourmet #TokyoDining #TokyoLunch #TokyoDate #AkasakaGourmet #AkasakaLunch #Gourmet #Foodies #PastaLunch #TabelogTop100 #Top100 #ItalianTop100 #aniko

We visited with three friends. Every dish was delicious, and the atmosphere was great, making it a fun place. The lasagna, especially the specialty, was delicious. They kindly accommodated our request for a message plate for my friend. It's a place we'd definitely like to visit again.

Visited around 1:00 PM on a weekday. Found a seat immediately as it wasn't crowded. Tried their famous lasagna, which came at an additional cost of 300 yen. It wasn't the typical gooey lasagna but more like a crispy cheese lasagna with wings. Not a lasagna enthusiast, but it was the best I've ever had. Considering going back for dinner.

Visited the evening session at "Aniko" because I got hooked on their lasagna last time. Craving pasta, I tried the "Marke Hill Course – Colline marchigiane – 8 Courses." Started with "Olive-stuffed Meat Fritters & Creme Fritta (Custard Fry)" paired with beer. The olive fritters were superb! Followed by "Terrine of Mackerel and Summer Vegetables," a refreshing dish with frozen vegetables and wasabi. Switched to red wine – tried the recommended Italian "Lonconore." Low on bitterness and rich in aroma. Enjoyed the first dish before the Italian Antipasto course – a platter of Porchetta, Liver Pate, and Cressa. The liver pate paired well with alcohol. Next was "Cresciuta" – rabbit white ragout with truffles. Rabbit was a first for me, no strong taste, complemented by green peas. Difficult to comment on the pasta's taste with my palate. Lastly, "Bagnacauda" – ragout of boar and black pork. "Ragu" apparently means "stew" in Italian. The chewy meat, probably from boar, along with the ginger flavor, was incredibly delicious. Besides the fantastic food, the warm hospitality of the staff makes me want to visit again. Thank you for the wonderful meal! ☺️

In a back alley in Akasaka, there's a charming restaurant with a rural ambiance that seems perfect for enjoying traditional dishes. They highly recommend wines from the Marque region, and the flavors are delightful. For my first visit, I opted for the Marque Region Course. It started with Olive-stuffed Meat, a specialty of Marque. It paired wonderfully with the wine! The course continued with Sea Bream Carpaccio, refreshing with lotus root pickles. Antipasto Misto featured Porchetta, Pate, and baked Mozzarella—simple yet delicious, a perfect match for the wine. The highlight was the Lasagna, a Marque specialty with 14 layers arranged like a mille-feuille. It was substantial and incredibly tasty! The Pistachio Ice Cream for dessert was rich and exquisite. The casual atmosphere of savoring regional cuisine made this place enjoyable. I'm thinking of trying à la carte on my next visit.

A popular trend these days is the routine of going out for drinks and food around 9 p.m. and returning home about 2 hours later. The reason for this is often the presence of establishments like the ones I recently visited in Akasaka: a bar called "here," recommended for its Italian cuisine, and the adjacent "Sala Degustazione." I ended up at "Anico," where I was told they have "winged lasagna." I was incredulous. Lasagna with wings? That's ridiculous. Lasagna is that delicious dish that comes in a casserole dish. Even kids love lasagna; if wings were attached, it would be like angels descending, heralding the apocalypse. Despite my reservations, I ordered the stuffed olive meat fritters and pâté de campagne and started snacking. By this point, I was already experiencing immense happiness. Stuffed olives with meat? You might wonder. Exactly that. They're olives stuffed with minced meat, deep-fried, and they are incredibly delicious. The saltiness of the olive, the juicy fruitiness, and the savory meat combine, making you crave white or red wine. Despite its simplicity, it's a surprising dish that I've come to expect from Italian cuisine lately. The pâté de campagne, a rich type of pâté that includes offal, also screams for wine—wine above all! It's the kind of dish that makes you hear the longing for a drink deep in your brain. And then, the lasagna. It has wings. Sure enough, if you bake it on parchment paper, it gets wings. Of course, that makes sense. It's rational and beautiful, like a Porsche design. The thin layers of sauce, pasta, and cheese form a mille-feuille, and the taste and aroma are more like a rich red wine than a tomato. It's called "Vincisgrassi," likely influenced by the Central European dish goulash. Instead of a tomato and beef sauce, it's more like stewing in wine than tomato. It's not just delicious; it's also deep enough to make you go "Mmm" with each bite. As a result, you end up sipping more wine. Life can sometimes feel like a negative loop, but on a night like this at Anico, where you eat, drink, eat again, and become happy, you feel like you could stay in that loop forever. It was a wonderful evening.

I visited Marque State for the first time with two people at the counter in July 2023. It was a delightful experience with sparkling wine featuring fine bubbles, a rustic pate from Marque with a perfect balance of flavor and texture, horse meat tartare with the fragrance of truffles that brought happiness, a Marque-style grilled bluefin tuna offering a rare texture, and a delightful assortment of grilled vegetables not on the menu but arranged for us. The vegetables were intensely flavorful and delicious. The staff were all wonderful, making it a place I'd love to visit again. 😊

Located about a 5-minute walk from Akasaka Station, "aniko" stands out with its stark white, square exterior and a unique approach down a slightly underground entrance. It's a rare gem in Japan specializing in cuisine from the Marche region of Italy. Recognized as one of the top 100 restaurants on Tabelog, it's also featured in Michelin and Gault et Millau guides. Inside, the warm wooden decor creates a cozy, homely atmosphere where guests, including casual couples and close-knit groups from companies, feel right at home. Chef Makoto Ikase spent a decade honing his skills in Italy, from Piedmont to Tuscany and Marche, even working in Michelin-starred restaurants. The wine selection predominantly features wines from Marche, a rarity in eateries, with bottles priced affordably starting from around 4,000 yen, making it easy to indulge. "Aniko," the restaurant's name in Marche dialect, means "a little of everything," fitting for their à la carte ordering style. To accompany the wine, they offer delights like olive-stuffed fritters and creamy fritta, a delightful twist on traditional Japanese stuffed peppers. Their rustic-style pâté, a personal favorite, boasts a soft texture and gentle flavor. Seafood salad bursts with juicy shrimp, squid, and scallops, while the oven-baked tripe tantalizes with its crispy exterior and tangy tomato finish. The mushroom dish, akin to Marche's version of pizza, delights with its rich, earthy aroma complemented by truffle and egg, making it an unquestionably delicious dish. The specialty lasagna impresses with its layers of meat sauce featuring various meats and a hint of offal, crowned with a crispy cheese crust, earning it the top spot in my heart. I couldn't resist ordering the "spaghetti mantecato with sea urchin," featuring thick noodles with a satisfying chewiness, perfectly paired with the elegant saltiness of sea urchin and the wholesome sweetness of tomatoes. After savoring these dishes and enjoying ample drinks, the bill came to just over 10,000 yen per person, a reasonable price for such quality dining. With a wide range of wines, including casual options, it's an excellent choice for regular dining. I'm already looking forward to returning to indulge in their meat dishes, given Chef Ikase's expertise in grilling meats from his days in Tuscany. [For photos and more details, visit the blog here: https://www.takemachelin.com/2023/05/aniko.html]

I visited the popular restaurant "aniko," listed in the Michelin Guide, for lunch as part of the [100 Famous Restaurants Series] Italian TOKYO. This place offers dishes from the Marche region in central Italy. The chef warmly welcomed me even though it was towards the end of lunchtime. I chose the "Rich Carbonara" for my pasta lunch set. The carbonara was indeed rich, though I prefer it a bit creamier. The specialty here is the special lasagna, which I plan to try next time. Thanks for the delicious meal! 🍽️