BOTTEGA

The chef trained in Italy’s regional cuisine, respecting the handling and pairing of locally rooted ingredients. His commitment to this philosophy is evident in his handmade pasta. Without a fixed recipe, he relies on experience to balance flour and eggs. The menu features specialities from his training grounds, such as tagliatelle with ragù and tajarin with truffle. Having honed his skills inland, he focuses exclusively on meat dishes for the main course.

Live Kitchen Workshop Atmosphere

• BOTTEGA's name means 'workshop' in Italian, and the dining room is designed to deliver a live-cooking experience with the sounds of meat roasting and pots being stirred, giving diners a workshop-like ambiance.

Michelin-Proven Craftsmanship Rooted in Italy

• Chef Naohei Sasagawa trained across Piemonte, Campania, and Tuscany, bringing Italian regional techniques. He helped his former team earn five consecutive Michelin 1-star ratings before opening BOTTEGA, and BOTTEGA has held Michelin One Star in Tokyo across 2019–2025.

A Hidden Underground Hideaway with an Adult-Only Vibe

• Situated in Hiroo, BOTTEGA is described as an intimate, underground-style restaurant with a warm wooden counter and counter seating, offering a calm, adult-focused space for seasonal Italian cuisine.

Signature Ingredients

• Seasonal ingredients: The menu centers on旬の食材 (seasonal ingredients) and builds courses around what’s freshest, reflecting BOTTEGA’s live-kitchen, workshop-like concept. These ingredients are sourced seasonally and locally when possible to emphasize freshness and regional harmony with Italian technique.
• Summer truffles: A defining, luxurious element across many dishes. They are shaved or infused to release a rich, earthy aroma that elevates pasta such as Tagliolini with summer truffle and Fontina cheese, and they appear in meat courses like roasted Wagyu with summer truffles. Their seasonal, aromatic profile is a signature hallmark of the restaurant’s cuisine.
• Black-haired Wagyu beef (tomo-sankaku): A prized main course component, sourced from Japanese Wagyu. It is roasted to showcase its intense marbling and depth of flavor, often paired with or accented by truffle notes, making it a standout anchor in the menu.
• Fontina cheese: Creamy Italian cheese used in conjunction with summer truffles in the Tagliolini dish. Fontina provides a nutty, melting richness that harmonizes with truffle aromatics and seasonal pasta.
• Handmade pasta: Central to BOTTEGA’s approach, with pasta crafted in-house and tailored to the season. The chef’s Italian training is reflected in the meticulous pasta-making, forming the backbone of many courses and allowing seasonal ingredients to shine.
• Shirasu (baby sardines): Fresh, delicate fish featured in pasta dishes, offering a bright, briny contrast that complements seasonal vegetables and herbs. It highlights the harmony between Italian technique and Japanese seafood freshness.
• Swordfish: Featured in carpaccio-style preparations with herbs (and sometimes smoking variants in contemporary presentations). Swordfish adds a robust, clean seafood component that contrasts with pasta and meat courses, showcasing the kitchen’s range.
• Burrata: Creamy, luscious cheese used in antipasti or lighter courses to contrast acidity from tomatoes or citrus. Its luxurious mouthfeel adds layers of richness and balance across seasonal dishes.

Tasting Menu

• Course Menu (Three appetizers; Primo; Main; Dessert) — ¥22,000 per person

Signature dishes (examples from current menu)

• Appetizers: a platter of various prosciutto and salami; Smoked swordfish with herbs in a carpaccio style; Roasted spear squid, stewed seasonal vegetables, summer truffle
• Primo: Tagliolini with summer truffle and Fontina cheese
• Main: Steak of black-haired wagyu (tomo-sankaku)
• Dessert: Herbal tea; Mascarpone with honey

Note: Per-dish prices are not published; the course price is ¥22,000 per person.