Il Ghiottone
Tokyo Building, 1st Fl., 2-7-3 Marunouchi, Chiyoda-ku;011-81-3-5220-2006.
Chef Yasuhiro Sasajima of Kyoto recently imported his extraordinary Kyoto-Italian hybrid cuisine to Tokyo’s Marunouchi neighborhood, where it’s settled in despite the dearth of kyoyasai (traditional Kyoto vegetables). His use of techniques like adding konbu (kelp) to pasta cooking water for depth of flavor is different from any fusion cuisine Tokyo has ever seen.
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Grilled eel, cucumbers and shiso flowers tossed with spaghetti.
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