Chef Naoki Yokoe, known for his skills in wood-fired Italian cuisine, visited the newly selected Rappartamento di Naoki in 2023. Formerly located in Azabu-Juban, the restaurant has now moved and undergone a renewal with an undisclosed address. The chef proudly uses a custom-made oven, which was the driving force behind the relocation. The cuisine is prepared in a one-person operated open kitchen, maintaining a free-spirited and unique style, even more so than before the move. Chef Yokoe's approach is appreciated, but personally, it may not have been an exact match. The essential pairings might have lacked a certain necessity compared to the previous location that was preferred. Nevertheless, the commitment to high quality and the dedication to perfecting the dishes were admirable. The meal concluded with a unique offering where diners could choose from five pasta options. Despite intending to stick to three choices due to recent weight concerns, the temptation prevailed, and all five were savored. **Today's Menu:** 1. Smoked Vegetable Peel Soup with the aroma of vegetables and wood. 2. Caprese with Burrata Cheese, Tomato Pickles, and Basil Powder, paired with Pietro Zardini Rosignol Bianco wine. 3. Caviar on Smoked and Grilled Teardrop Beans with Soft-Boiled Egg Texture, wrapped in pasta with charcoal and salt, served with Bagna Cauda sauce and Elderflower tea. 4. Confit Hokkaido Trout with Dried Potatoes and Wild Vegetables, accompanied by Sour Cream and Hayama Wasabi sauce, paired with Feudi del Pisciotto Carolina Marengo Chardonnay wine. 5. Spicy Ravioli stuffed with Amanita mushrooms and chili, served with Ham and Consommé Soup, paired with Merlot Clas Croatto wine. 6. Gindai Fish and Aichi Clams in a Genovese-style broth (Nirabese), accompanied by CARLO HAUNER SALINA BIANCO wine. 7. Zucchini roasted slowly from the evening, Hokkaido Beef Ribeye with Hojicha Tea, Dried Tomatoes, and Dried Cranberries. 8. Pasta varieties include homemade Tagliatelle with Sakura Shrimp and Cherry Tomatoes, homemade Pici with Tomato Sauce, and Jade Noodles with Clam Soup. Dessert: - Smoked Milk Gelato with Sweet Potatoes and Chestnuts. - Tiramisu with Cocoa Nibs. - Marsala Wine. A delightful dining experience!

This shop, located in Chuo Ward, Tokyo, was previously in Azabu Juban but relocated and reopened in June 2021. The address is undisclosed, and you only learn it when making a reservation through OMAKASE. They offer either alcoholic or non-alcoholic pairing, with hybrid options available. The move seems to have been to accommodate a custom-made oven, which has a significant presence. The food includes: - Vegetable consommé soup - Grissini with rosemary - Caprese with pickled cherry tomatoes and basil powder - Corn and caviar slow-cooked in a juicer, served with corn bread - Torched octopus carpaccio with lacto-fermented purple cabbage and homemade salmon roe - Eel grilled over fire, served with celery root salad - Freshly baked focaccia - Ravioli filled with oxtail and grilled eggplant, flavored with 18-hour-cooked tail and grilled eggplant oil - Ayu fish with kataifi, green curry sauce, and cucumber marinade - Short horn beef sirloin and red beef brisket, aged for one month, served with zucchini, maca, wasabi, and black pepper - Risotto with soft-shelled turtle and smoked daikon, flavored with buckwheat tea and soft-shelled turtle and kumquat miso pickles - Homemade pici with tomato sauce - Homemade tagliatelle cacio e pepe - Smoked milk gelato with hot chocolate - Panna cotta with pistachio and white peach compote - Canneles flavored with Haccho miso, served with raw caramel Despite being run single-handedly, the service is smoother than expected. Each dish shows dedication and is delicious. Personally, I enjoyed the torched octopus carpaccio and red beef brisket. You can choose from five types of pasta for the finale, and though we only had two, the patrons next to us ordered all five. It takes a little over three hours, but it's perfect for leisurely enjoying delicious food. It would be even more convenient if you could freely enjoy wine instead of just pairing.

It was amazing! The location of the restaurant was kept secret, so even upon arrival, you wouldn't know where it was. Every dish served was filled with originality and creativity, and the non-alcoholic pairings were all handmade, creating the perfect collaboration. The fact that they use firewood adds to the impressive experience, but everything was top-notch in every aspect! Thank you so much!

I was invited to the seat of a regular customer and had a wonderful time at L'appartamento di Naoki. The dishes, skillfully prepared with seasonal ingredients, were all exquisite, maximizing their flavors with expert technique and sense. The enjoyable conversation added to the happiness of the time spent. Thank you very much for letting me join at your precious table. It was a truly delightful experience. 😊 #Lappartamentodinaoki #Italianfood #Italian #Nihonbashi #Ningyocho #AddressNotDisclosed #BeefTongue #WantToConnectWithItalianFoodLovers #WantToConnectWithThoseWhoLoveDeliciousFood #WantToConnectWithMeatLovers

Today's omakase course and the paired wine were like masterpieces with no throwaway tracks, similar to Nick Drake's "Pink Moon" in music history. It was an overwhelming experience; every dish felt like an upgraded version of the most delicious Italian meals I've ever had. It easily takes the top spot for 2023. I've been questioning my growth as a marketer lately, but watching Naoki-san, who continues to pursue excellence even as he ages, made me keenly aware of my own limitations. Many thanks.

Dishes cooked over wood fire always have wonderful aromas. It reminds me once again how important fragrance is in cooking. The caviar paired with baby corn is lightly cooked, resembling a semi-soft boiled egg. Thanks to the wood fire, the fish roe essence is mild and pairs well with champagne. The unexpectedly gentle saltiness enhances anticipation for the next course. The sea bream, also cooked over wood fire, has a crispy skin and a semi-raw interior. The jalapeño sauce, with its well-balanced spiciness, complements it perfectly. Today, a rare treat of beef tongue was served. Seeing the grilled tongue, I eagerly anticipate how Chef Naoki will prepare it next. The dish presented features sprinkles of charred green onion powder, with soft eggplant hidden underneath the tongue, functioning as a sauce. Simple yet not lacking in originality, the dishes are thoroughly enjoyable. There's a selection of five pasta dishes to choose from. Initially trying three, I was pleasantly surprised when asked if I wanted to try another one. It must be quite a challenge for the chef to cook multiple pasta dishes simultaneously and repeat the same pasta multiple times, but from the diner's perspective, it's a delightful service. This day's course exuded a wonderful intention to delight the diners with each dish!

Upon a friend's recommendation, I came here to discover a hidden gem: a secret room with only six seats and one rotation. The vegetable soup caprese was fantastic, and the chickpeas were delightful. As for the rest of the dishes, they were all so delicious and enjoyable that I completely forgot to take notes. Each dish was a culinary delight!

I made a reservation a week ago and went there. They specialize in cooking fish, meat, and desserts using a dedicated wood-fired style. Despite their attention to detail in creating delicate flavors, I wondered why they don't change the cutlery for each dish. It feels like a waste. The Caprese was delicious. The balance of tomato acidity and sweetness with the Burrata cheese was perfect. The presentation was cute, and their attention to detail was impressive. The Big Mushroom had just the right amount of char, a good texture, and the cheese had a hint of the wood's aroma, making it delicious. Thank you for the meal.

Vegetable Soup: They dry vegetable peels and ends with firewood right in front of you, like making coffee. It's gentle on the stomach and really boosts your appetite. Caprese: Tomatoes topped with powdered basil over buffalo cheese. Hida Negi: Slowly roasted over firewood from evening. It's soft and sweet, topped with semi-soft caviar... absolutely fantastic. Naoki-style Ikura Don: Yellowtail sashimi over rice with salmon roe. Buri Daikon: Aged hamachi from Sado Island, served shabu-shabu style with a broth of hamachi and daikon. Freshly Baked Focaccia: Served hot from the oven. Duck and Iwate Organic Vegetable Salad: Surrounded by charred negi (green onions). Mekajiki (Swordfish): Grilled with firewood and lightly stewed with tomatoes. Kagoshima Beef Ribeye: Rich in flavor and juiciness! Served with fresh-ground black pepper. Shirako Risotto: Parmesan risotto with shirako (cod milt). Whole Wheat Pappardelle Bolognese: Pasta with bolognese sauce incorporating whole wheat flour. Homemade Tagliolini with Karasumi (Bottarga): Egg yolk-infused noodles with whitefish ragout of sea bream, cod, octopus, and topped with spot prawns. Homemade Pici with Tomato Sauce: Smoked milk gelato. Affogato: Semi-freddo with hot coffee. Non-Alcoholic Pairings: Homemade ginger ale, lemon tea & rooibos tea, "Shiki Haru" (Spring), kinkan citrus & hibiscus, "Yutakamidori" (Green Beauty), and rooibos tea. Omakase Course + Non-Alcoholic Pairings: ¥29,150 A variety of small dishes suitable for both light and hearty eaters! For pasta, you choose 3 from 5 options, then if there's room in your stomach, you can add more. I tried all of them, and each pasta was delicious and superb. The total satisfaction and the fact that it's just over 30,000 yen with drinks included is much appreciated!

It's all about carbs! This Italian cuisine fully embraces the ingredients available at the moment, rather than sticking to seasonal norms. While it maintains the fundamentals of Italian cuisine with dishes like risotto and a variety of handmade pasta, it's far from being labeled as fusion; it offers a plethora of new discoveries. The menu, as shown in the photos, starts with a soup that delicately awakens the palate, using every bit of the ingredients to their fullest. The starter, a caprese salad with tomatoes and tangy burrata, highlights the newfound joy of acidity in Italian cuisine. Other delights include vegetables and blackthroat seaperch smoked over wood fire, and chuck flap tail. The highlight? A perfectly balanced milk ice cream infused with the subtle smokiness of the grill. The dishes impress with their impact and boldness while maintaining a dialogue with the customer's palate, taking a step back to engage. It's been a while since I've been so impressed by a meal. There's much to learn from the work of professionals. Let's keep pushing forward from tomorrow onwards.

The restaurant offers a variety of dishes in small portions, accompanied by wine pairings that complement each course. It's a place tailored to individual preferences, providing a delightful experience with surprising dishes on each visit. From wood-fired meat dishes to a selection of five customizable pastas and multiple dessert options, the gradually filling stomach is met with anticipation for the next delightful course.

I visited "L'appartamento di NAOKI" located in Ningyocho, Chuo-ku, Tokyo. Some may wonder about the name, as it was a renowned restaurant previously located in Azabu Juban (winner of 'The Tabelog Award 2021 Bronze' multiple times) before relocating in June 2021. To dine here, you either need a referral or make an OMAKASE reservation, where they provide the address upon booking. Unlike the previous location, which had both counter seating and private rooms, the new space only has a counter, and it seems like the seating capacity has decreased. The most significant addition is the large quantity of firewood behind the counter, indicating the use of a brick wood-fired oven for cooking. Here's what I had this time: - Vegetable Soup - Burrata Cheese Caprese with pickles, cherry tomatoes, and powdered basil sauce - Caviar and semi-cooked peanuts with firewood - Tart baked with beef tongue prosciutto, fig jam, and sour cream - Gazpacho - Scallops aged in the cellar and smoked with firewood, served with homemade bottarga - Black Japanese sea bass aged for a week in the cellar and grilled with firewood - Mont Saint-Michel mussels with pumpkin sauce - One-month-aged Tokachi beef sirloin grilled with firewood, served with white eggplant and lotus root - Matsutake mushroom risotto - Homemade peach tomato sauce - Homemade Taliatelle Cacio e Pepe - Homemade squid ink trenette - Cold Capellini with passion fruit and cream cheese - Smoked milk gelato with hot chocolate - Pistachio milk panna cotta with peach compote - Jasmine tea sparkling - Coffee, homemade canelé, and raw caramel non-alcoholic pairing - Fermented dark cherry, etc. - Dried mango and oolong tea - Yutaka Midori green tea from Kagoshima Prefecture - Four Seasons Spring Tea with Elderflower Nepalese Timur Pepper - Hibiscus - Oolong tea brewed for 8 hours - Lemon peel and rooibos tea I've also attached photos, showing the modern presentation style. The dishes were served in small portions but offered a wide variety, allowing us to enjoy each one until the end. Personal impressions: The "Vegetable Soup" served initially had a simple taste but with a deep flavor. The "Caviar and Peanuts cooked with firewood" had a rounded saltiness that paired well with the fluffy peanuts. Specialties like the "Caprese" and the straightforward yet distinct "Cacio e Pepe" showcased the consistent deliciousness of the restaurant. Thanks for the meal. I definitely want to revisit.

I visited L'appartamento di NAOKI, rated 3.16 on Tabelog, located in Ningyocho. It's in the hottest building in the area, a beautiful 4th-floor space in a diverse building. The interior has a single row of counter seats, totaling 6. It's an exclusive, popular Italian place by referral, previously located in Azabu Juban. This was my first visit due to a fortunate connection. They offer wine pairing with a simultaneous start and a one-round system. The course included: - Welcome soup, vegetable soup - Caprese with Italian tomatoes - Corn and caviar - Focaccia - Seabream carpaccio - Fried eggplant, ham consommé soup - Confit of sweetfish - Charcoal-grilled ribeye - Rolled kettle pancetta, risotto - Wild boar ragu sauce - Sea urchin tagliolini - Milk gelato - Western-style sweets - Espresso coffee It was my first visit, and the taste exceeded the rumors. Though it's a traditional Italian course, each dish showcased remarkable quality and creativity. It's truly outstanding and not something you'd find easily elsewhere. This Italian restaurant is rightfully popular in the Ningyocho area. It's undoubtedly a great place.

Today I visited Restaurant La Partimento Din Aoki for the first time. I made a reservation for an omakase experience with a non-alcoholic pairing. Here's what I had: - Vegetable Soup: A soup made with pesticide-free vegetable skins roasted over a wood fire. A gentle soup to kickstart the appetite. - Pesticide-Free Vegetable Salad: The dressing was delicious, with the tartness of finely chopped kiwi and the fragrance of almonds adding a nice touch. - Caprese Salad: Exceptionally tasty. - Wood-fired Cauliflower with Caviar: The caviar infused with the aroma of wood added a unique deliciousness to the dish. - Ravioli: Ravioli stuffed with sausage and served with mushroom soup. The delightful aroma and flavor of mushrooms complemented the unique taste of the ravioli. - Trout Wrapped in Hair Crab and Broccoli with Tomato Jelly: A refreshing dish with layers of flavors, from the fresh aroma of tomatoes to the savory taste of crab. - Bonito and Grilled Eggplant with Scallions: Both the bonito and the grilled eggplant had a delightful smoky flavor. - Eel and Chicory Flower Fritter: Although I forgot the cooking method, the eel seemed to have been cooked for an extended period, and the chicory flower fritter had a pleasant bitterness. - Squid Ink Pasta (Trenette): The homemade caviar sauce made from squid innards and tentacles was deliciously unique, with a hint of peppery spiciness. - Bolognese-style Risotto: The sweetness and texture of young corn made this risotto stand out. - Tokachi Beef Fillet: Aged to perfection, the beef fillet was bursting with flavor and incredibly delicious. - Tiramisu: Delicious. - Wood-fired Banana with Concentrated Milk Ice Cream: The intensity of the milk in the ice cream paired with the sticky banana was pure bliss. - Petit Desserts and Coffee: Each bite was delightful, including the final canelé. Overall, it was a fantastic dining experience. Thank you for the wonderful meal.

● Visit Date: May 21, 2022 (Saturday) 6:50 PM, Cloudy or Rainy Address and contact information are not disclosed, reservations are not typically available, but I was able to make one through luck and fate. It was my first visit. There are no signs on the building, just a black corridor with an intercom when you get off the elevator. Press the intercom, state your reservation name, and the door opens! Since it was my first time experiencing such an exclusive establishment, I felt a sense of privilege at this point. There are only 6 seats at the counter, starting all at once at 7:00 PM, with the door opening 15 minutes prior. The interior is a chic space predominantly in black, with a large shelf of firewood behind the seats, a wood-fired oven in the kitchen, and a view of delicious-looking meats in the refrigerator. There is only one course menu available, with four options for pairing courses: a Hybrid Pairing Course (with or without alcohol served according to the dishes), a Wine Pairing Course (all dishes paired with alcoholic beverages), or a Non-Alcoholic Pairing Course. (I heard about a Half Wine Pairing Course starting in April this year, but I forgot to ask for details...) Except for the Half Wine option, all courses are priced uniformly. Naturally, I opted for the All-Alcohol Course! Upon being seated, grissini is served on the table, accompanied by champagne. These grissini are delicious! The champagne goes down smoothly. Now onto the dishes: - Consommé of Vegetables: A soup made from vegetable scraps, simple in flavor but warms the soul and increases appetite. - Bagna Cauda: Also simple yet with excellent ingredients, raising expectations with each bite. - Caprese: Burrata cheese with pickled cherry tomatoes and powdered basil sprinkled on top. The powdered basil, a first for me, is refreshing yet complements the richness of the cheese, perfect with white wine! - Cauliflower with Caviar: Surprisingly, caviar pairs well with cauliflower! - Focaccia: Crispy outside, fluffy inside, irresistibly devourable. - Ravioli? Soup: I got distracted by the focaccia and forgot to ask for details... - Dish with Trout: I also forgot the details about this one. I apologize... The white wine was very sweet, pairing perfectly with the dishes. - Asparagus Omelette: Maximizing the aroma and umami of asparagus, a dish with a strong impact. - Grilled Conger Eel: - Pasta with Sakura Shrimp: Sakura shrimp lightly fried, served with thick pasta in a style reminiscent of aglio e olio. The pasta contains whole grain flour, providing a satisfying bite. - Risotto with Spring Cabbage and Bolognese: The Bolognese is rich, but with the gentle flavor of spring cabbage, it's surprisingly easy to finish despite feeling quite full. - Beef Tongue and Beef Fillet: Grilled over firewood for maximum flavor! One glass of red wine is not enough!! - Grilled Banana with Milk Gelato: The banana has just the right amount of sweetness, and the milk gelato, slightly smoky from being smoked, is delicious. - Tiramisu: Passion fruit is added to the tiramisu, giving it a tanginess I've never tasted before. The texture is also excellent. - Coffee & Petit Fours: Canneles, miso-infused caramel, biscotti, all pair well with coffee. The chef shows great dedication to the cuisine, constantly striving for improvement. I imagine there will be many new discoveries on my next visit in a few months. Overall, every dish showcases the aroma and flavor of the ingredients to the fullest, and it's a place where the meaning of pairing becomes clear once again. The dishes and wines together form a single masterpiece! I definitely plan to revisit this establishment. While the prices are high, it's motivation to work hard and earn another visit! I'm sure there are others who feel the same way!

I have visited this restaurant several times since it was in Azabu-Juban, but this time I was invited by a friend to their new location in Ningyocho. The address is not disclosed and it operates on a referral basis. At the new venue, they specialize in wood-fired dishes, and everything is infused with a smoky flavor. The dishes, already delicious when cooked on a regular stove, have further evolved with the power of wood. The pasta and risotto, as always, were outstanding. Thank you for the wonderful meal.

In December 2010, "L'appartamento di NAOKI" opened in Azabu-Juban with 8 counter seats and 6 table seats, offering Italian cuisine. After a decade in operation, on June 16, 2021, it relocated to a new hidden spot. This time, not only did it upgrade its offerings, but it also prioritized safety amidst COVID-19 by transitioning to a fully reservation-only system. The seating was reduced significantly to only 6 seats at the chef's table counter. For more details, please check the blog: [link provided]. They also have reels on Instagram, so be sure to check them out: [link provided]. Upon arriving at the unmarked building's elevator, you reach your destination floor. There's no door at the entrance, just an open space with an intercom, firewood, and lovely lighting on the exposed wall. Ringing the intercom reveals a part of the wall opening up, leading into a warm atmosphere filled with the scent of firewood. Although still named "Naoki's House," the new establishment exudes a much more mature vibe compared to its predecessor. Over the span of ten years, Chef Yokoe's space has evolved into a sophisticated ambiance. Moreover, they've introduced significant equipment like a wood-fired grill and aging chamber, enhancing the dining experience with even more delicious dishes. It's evident that Chef Yokoe's commitment to culinary excellence has only strengthened over time. His meticulous attention to detail extends to the choice of tableware, some of which were introduced by Chef Toshimi. There are several instances showcasing the camaraderie between the two artists of cuisine, Chef Yokoe and Chef Toshimi. Notably, traditional Italian dishes at Naoki's House have been elevated into modern and stylish creations by Chef Yokoe. Utilizing the wood-fired setup, vegetables and meats are cooked to perfection, infusing them with the delightful aroma of firewood. I had my first experience of caviar infused with the scent of firewood, which was truly remarkable. Chef Yokoe's dedication to aging is also noteworthy, as evidenced by various experiments and meticulous data collection. With the incredible arsenal of Naoki's weaponry, including aging techniques, it's certain that their dishes will continue to evolve into even more exquisite creations. The new restaurant is priced at ¥29,150 (including tax) per person, inclusive of alcohol or non-alcoholic pairing. While the establishment operates on a strict reservation-only basis (although exceptions may be made for omakase), it's definitely a place worth visiting if you have the opportunity.

♡ NAOKI's Apartment @ #Nihonbashi ♡【An Italian Restaurant with Only 6 Seats, Invitation-Only, Allowing You to Enjoy Slow-Cooked Wood-Fired Dishes】⠀⠀Naoki's place for the first time since the move! Retaining the atmosphere from Azabu-Juban, the restaurant has a more refined, mature vibe with wood shelves and an open wood-fired oven. The exclusive course, priced at ¥29,150, includes wine or non-alcoholic pairing and starts at 7:00 PM.⠀⠀To showcase the courses in order, the cover photo features the unforgettable Focaccia.⠀⠀★ Wine Pairing Course ¥29,150⠀・Starter ① Grissini - Crunchy and delicious as always. Hard to resist!⠀・Starter ② Soup - A gentle soup made with dried vegetables, water, and salt, with a touch of olive oil to warm the stomach before the course.⠀・Appetizer ① Bagna Cauda - Fresh vegetables paired with delicious miso and oil. Simple yet delightful, allowing you to savor the goodness of each ingredient.⠀・Appetizer ② Caprese - A signature dish reminiscent of Azabu-Juban! Burrata cheese, fruit tomatoes, and basil powder create a refreshing yet rich flavor.⠀・Appetizer ③ Grilled Leek - Hida negi leek slow-roasted for an hour, topped with wood-roasted caviar. Surprisingly delicious with smoky caviar complementing the fragrant leek.⠀・Freshly Baked Focaccia - A passion project of the chef, and truly delicious! Crispy outside, soft inside, with excellent olive oil and perfect saltiness. Irresistible when served hot!⠀・Soup - Creamy burdock potage with flavorful Date chicken. Each element is tasty on its own and even better when combined.⠀・Meat Appetizer "Gyartlez" - Sausage wrapped around bone, served with homemade ketchup and black truffle. The saltiness and umami of the sausage are irresistible, especially when paired with ketchup.⠀・Fish Appetizer - Red shrimp prepared with herb breadcrumbs, with the body in a pie crust. The burnt butter enhances the crispy yet moist pie, creating an incredibly delicious dish. The shrimp, salsa verde sauce, and tomatoes blend perfectly.⠀・Fish Appetizer ② - Grilled belt fish and sautéed oysters. The fish is tender with a hint of fat, and the oysters have a unique flavor. The sauce made from belt fish head, backbone, and red wine complements the dish well.⠀・Pasta - "Busiate," a Sicilian pasta, served with cod roe carbonara. Creamy and rich, with the aroma of white truffle, the sauce perfectly coats the spiral-shaped pasta. A delightful and impressive dish!⠀・Risotto - Parmesan and melting snow natural mushrooms wood-fired risotto. The cheese's richness and the mushrooms' flavor make this simple dish consistently delicious.⠀・Main Course - Tokachi beef ===========

Visited NAOKI for the first time after they relocated from Azabu-Jūban where they had been operating for 10 years to a new location with a 6-seat counter starting this June. They've now switched to an invitation-only system and don't accept walk-ins. Before the move, they were awarded the Bronze in The Tabelog Awards 2021 and were among the top 100 restaurants. They primarily offer alcohol and non-alcoholic pairings. Here's what we had: - Soup made from vegetable peels, with vegetables and bagna cauda - Hida green onions roasted in a wood-burning oven for 1 hour - Soup made from kikui potatoes - Meakatsuo from Nanao, Ishikawa - Akaza shrimp and cherry tomatoes roasted in a wood-burning oven - Red snapper and turnip in Momono-suke sauce - Trenette (ring-shaped pasta) with homemade pancetta, carbonara with white truffle - Parmigiano risotto with salsiccia and black truffle - Aged Chiba Wagyu sirloin with ginkgo nuts - Grilled banana and milk gelato - Semifreddo There were many dishes, but the pasta and risotto were especially delicious! Truly a skilled chef! I definitely want to go again!

"L'appartamentodiNAOKI" has relocated from Azabu-Juban to an undisclosed location in Tokyo and is now operating on an invitation-only basis. I had visited during their Azabu-Juban days and remembered it being delicious with a unique chef, so I was curious. I finally had the opportunity to visit the new location and was looking forward to it. The new restaurant has only six seats at the counter and starts serving promptly at 7 p.m. They offer only an omakase course with optional alcohol or non-alcohol pairings for ¥29,150 (tax included). Here's what I had: - Consommé of vegetables - Vegetable bagna cauda - Caprese with burrata cheese and cherry tomatoes pickled in fruit vinegar - Hida beef negi (green onion) and caviar focaccia - Kabocha squash soup with mussels - Fried shirako (milt) with white truffle - Aged amberjack (yellowtail) sashimi with daikon radish soup - Aged hairy crab and wild nameko mushroom aged tagliolini - Wild boar red wine stew with burdock root risotto and grilled cheese - Aged Tokachi beef sirloin steak - Grilled banana and smoked milk gelato semifreddo in Mont Blanc style It was a culinary experience where Chef Yokoe's desired wood-fired cooking was fully tasted. The specialties, Caprese, tagliolini with crab, and smoked milk gelato, were my top three. I've never heard of aging tagliolini before! Personally, having to opt for pairing even with non-alcoholic drinks is a bit of a downside. Money spent: ¥33,000 Rating: 3 points (5 points: Definitely want to revisit! 4 points: Would like to revisit if there's a chance! 3 points: Willing to revisit. 2 points: Once is enough. 1 point: No need to go.)

L'appartamento do NAOKI, originally located in Azabu Juban, is a popular Italian restaurant. After relocating to Ningyocho, it became invitation-only. The chef is reserved but his dishes never disappoint in taste. If you can, I recommend trying the wine pairing. #LappartamentoDiNaoki #NingyochoGourmet #InvitationOnly