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Lito

Name: Lito
Telephone: +81522914694
Price range: JPY 26,000
Rating: 3.89

3.89

（3 reviews）

JPY 18,000

JPY 26,000

Italian

Nagoya-shi Higashi-ku, Aichi, Japan

3

Messages

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 18,000

JPY 26,000

Hours

Sunday

Closed

Monday

12:00~18:30

Accepts reservations

Tuesday

12:00~18:30

Accepts reservations

Wednesday

12:00~18:30

Accepts reservations

Thursday

12:00~18:30

Accepts reservations

Friday

12:00~18:30

Accepts reservations

Saturday

12:00~18:30

Accepts reservations

Public holiday

Closed

Address

Nearby stations

0.34km from Hisayaoodoori station0.42km from Takaoka station0.58km from Sakaemachi station0.68km from Sakae station0.87km from Nagoyajo station0.96km from Higashioote station0.97km from Shinnsakaemachi station

Seating Options

Counter Table

Facilities

No parking

No washlet

No barrier-free

No Wi-Fi

No power

Payment methods

Credit cards accepted(VISA, Master, JCB, AMEX, and Diners)

July 5 to August 1, 2026

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：Real-time reservation

：Request

：No available seats

：Closed

The World of Innovative Fermented Italian Cuisine

Lito is a restaurant where you can enjoy innovative Italian dishes centered around fermentation. The interior has a calm atmosphere, allowing you to savor unique flavors with each dish. The cuisine is crafted to enhance the natural deliciousness of the ingredients, presenting plates where the umami of fermented foods is exquisitely combined.

Ratings

3.89（3 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.92(2 reviews)

Food

-

Service

-

Ambience

-

Value

-

Reviews

Keisuke

@keisuke-915148

Japan

Oct 23, 2025

4.1

The Italian cuisine incorporates the wisdom of fermentation from the Nordic region, carefully constructed in terms of aroma and texture, which is exciting. The non-alcoholic pairings are particularly impressive, perfectly complementing the dishes. The fried avocado, with the powder of fermented kumquat, fromage blanc, and the saltiness of caviar, left a light aftertaste. The chilled dish of white shrimp and thin noodles has a gentle spread of herb and floral aromas, and its appearance is refreshing. The meat finished over charcoal pairs well with the black garlic and fermented blueberry sauce, with the accent of baked apple being irresistible. You can also see the noodles being stretched by a machine right in front of you, making the meal even more enjoyable.

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