01 / ABOUT THE PLACE
About this place
The pizzas served here come with an appealing choice of crust styles tailored to personal preference. For classics such as the Margherita or the prosciutto and arugula, guests can choose between a chewy Neapolitan-style crust or a thin, crisp Roman-style base. Other selections, like the maltagliati-style pizza with house-cured bacon and rosemary, lean into the light, snappy crunch of the thin dough.
The pastas and main dishes also showcase careful ingredient pairings. The lineup includes a carbonara finished with rich egg yolk and whole raw black peppercorns, alongside fresh hand-cut tagliolini tossed in a common octopus puttanesca, each highlighting the marriage of noodle and sauce. Bincho charcoal-grilled meats are equally substantial, ranging from Daisen chicken thigh and Iwanaka pork spare ribs to tagliata of Nangoku Black beef rump cap, making for satisfying mains paired with red wine or a highball.
More spacious inside than it appears from the street, the dining room features counter seating overlooking the open kitchen, booth seats, and private dining rooms. The space suits a wide variety of occasions, from an easy dinner sipping wine over an antipasto misto and small plates to full multi-course gatherings for groups. Finishing the meal with dessert and coffee, such as house tiramisu or cheesecake, offers a relaxing way to round out the evening.
