Fiocchi

The specialty is the “straw-wrapped roast of lamb” that we have been making since opening: a farmhouse dish from the Waldensian tradition of the Pellice Valley in the Piedmont region, roasted wrapped in Masuda Farm’s rice straw and dried herbs. In addition, our standard style is an omakase course that combines dishes making the most of seasonal vegetables and game delivered from carefully selected producers throughout the country. Alongside wine, we also offer a well-developed non-alcoholic drink course.

The interior, with the warmth of stone that evokes the mountains of the Piedmont region, is a private space with only 10 seats in total including table and counter seating. A renovation after the COVID-19 pandemic added counter seats, adding a live feeling that lets you enjoy the chef's work right in front of you. On the second floor of the same building there is also a sister restaurant, Zupperia Osteria Pitiriano.

An owner-chef born in Tokyo in 1972 went to Italy at age 25 and spent two years training at renowned restaurants mainly in the Piedmont region and the northern-central area. After returning to Japan, he opened his restaurant on October 2, 2000, at age 28 in Soshigaya-Okura, the place where he was born and raised. In 2014 he opened the second-floor Zupperia Osteria Pitiriano in the same building, and later also opened a retail shop, La Porta di Fiocchi, growing into a group operating three different business formats.

Born in Tokyo in 1972. Raised in an environment where their grandmother worked as a cooking teacher, they became familiar with cooking from an early age. A love of pasta led them into the world of Italian cuisine, and at 25 they went to Italy. They trained at renowned restaurants in the northern and central regions, including Ristorante Filippo in the Piedmont region. After returning to Japan and working at Italian restaurants in Tokyo, they became independent in 2000. In 2014 they opened a casual sister restaurant on the second floor of the same building and now lead a group operating three different restaurant concepts.