A small chic Italian restaurant in IKSPIARI, and thank goodness, no long queue. Well, that's probably beacuse it was 10pm. Actually, looking at the interior, it reminds me more of the Spanish / Mediterranean - California architecture style in Santa Barbara. Overall, it's a delightful place, and probably popular among the expats as I spotted quite a lot of gaijin (foreigners) in the crowd.
The menu is an Italian-Japanese fusion, but unlike similar establishments in downtown Tokyo, this restaurant actually serves a more authentic Italian food in the sense that they do not overdo the Japanese influence like using mentaiko (Japanese-style fish roe) for pasta sauce or something. Instead, they choose native Japanese ingredients as a non-dominant element of their creations.
In Japan, almost every non-Japanese restaurants do modify their menu to suit the Japanese palate, and in my experience, it's rather hard to find restaurants serving purely authentic foreign cuisine in Japan. But that's what make dining in Japan such a pleasant experience, because the Japanese have become experts on blending other cultures with their own, creating a dining sensation unlike anywhere else in the world. As somebody who has never lived in Japan, I prefer non-Japanese cuisine modified for Japanese taste rather than the other way around. I especially dislike Japanese food tweaked to suit other tastes, like Korean-style teriyaki chicken (with sesame seeds sprinkles), or Indonesian-style chicken katsu, with the obligatory sambal (Indonesian chilli sauce).
Broccoli, sweet potato, and prosciutto di parma antipasto
Kurobuta pancetta to han-netsu tamago no karubonara
(kurobuta pancetta and half-boiled egg carbonara)
The addition of half-boiled egg to pasta dishes is so Japanese (I think). In Japan, eggs are used to make many dishes "special", like tonkatsu, gyudon, ramen, and of course, pasta. In Indonesia, eggs are used to heighten the 'class' of the food, hence the common expression "special pake telor" (special - with eggs added).
Tomato rerishu to pesuto no tan-yaki sake
(Chargrilled salmon with pesto and tomato relish)
Caramel banana mille-feuille