il Centrino

During his time in Italy, the chef was struck by the pride the locals had in their agricultural produce, which is deeply rooted in the natural and spiritual features of the land. He reflects on the places he travelled to, paying respect to local cuisines. Having apprenticed in Piemonte and Veneto, he specialises in the techniques of northern Italy, but expresses his own creative sensibility as well. The arrangements are simple and modern, and the flavours are subtle and light.

• A small, 12-seat room in a renovated traditional house, split across counter and tables.
• Set menus with clearly listed price points for lunch and dinner.
• A modern Italian register grounded in northern-Italian technique, paired with sommelier-led wine selections.

• Tomato and imported mussels (gazpacho)
• Eggplant and rabbit (involtini)
• Eel-stuffed agnolotti with truffle
• Young sweetfish wrapped in pancetta
• Lentils and radicchio

Modern northern-Italian cooking in an intimate, renovated-house setting. Typical set-menu price points listed publicly include JPY 8,800 (lunch), JPY 14,800 (dinner), and JPY 19,800 (dinner), with an 8% service charge shown on the same listing.