Enjoy spring's special pasta at a popular Italian restaurant!

  • May 30, 2025


Spring and early summer are the best seasons for pasta, as fresh ingredients appear one after another. We will introduce popular Italian restaurants that serve handmade and fresh pasta with a special touch.

[Shops introduced in this article]

osteria YOSHI

The owner, Yoshinori Tsuyuki, is originally from Kanagawa Prefecture. He mainly uses local Kanagawa ingredients and vegetables and wild plants picked at his parents' home in Minamiashigara County. Kanagawa Prefecture, next to Tokyo, is a region rich in natural ingredients. Even professionals highly regard the wide variety of ingredients, such as fish from Sagami Bay and brand-name meats raised on farms.

This time, we will introduce an oil-based spaghetti made with home-grown kogomi. The best part is that it uses fresh pasta that has a unique chewy texture when boiled. You can fully enjoy the deliciousness of wheat noodles.

Another specialty of this restaurant is Sagami beef, a brand of beef from Minamiashigara. It is produced in small quantities, with only two heads shipped per month, so it is a rare beef that only a few places in Tokyo handle. Try the Sagami beef bolognese pasta and the Sagami beef carpaccio as a dinner appetizer.

[Home-grown kogomi, bacon, and cherry tomatoes: 1,800 yen]
The annual pasta using wild vegetables will end when the wild vegetables are no longer available. The balance of the bitterness of the kogomi and the sourness and sweetness of the tomatoes is just right. Lunch comes with a salad, drink, and homemade bread, and a mini appetizer platter is included on weekdays.
[Sagami beef carpaccio 2,780 yen]
"Sagami beef" is a brand of beef from Minamiashigara where the cattle are raised in a relaxed environment drinking clean water. The beef has a fine texture, tasty red meat, and sweet fat. It goes well with a squeeze of lemon and green onions for a refreshing taste.
On the walls inside the store, there is a map of Ashigara, along with pictures of the local specialties sold at the store.

[Exterior / Interior]

  • The interior of the shop is chic, with counter and table seating, as well as comfortable sofa seating.
  • A door hidden by a large tree. Look for the colorful sign with the word PASTA written on a blackboard.

【Shop information】

■osteria YOSHI
Phone: 03-3881-8929
Business hours: 12:00-14:00, 17:00-22:00
Closed: Mondays
Seats: 24 seats
Address: 3-35-1 Senju, Adachi-ku
Reservation: Enabled
Take-out: Yes
Barrier-free support: None
Wi-Fi: None
Access: 3-min. walk from JR Joban Line and others Kita-Senju Station West Exit

Cielo Azzurro

Both lunch and dinner require reservations and only course meals are served. This may sound a little intimidating, but once you visit, the friendly atmosphere will blow away any worries you may have. The highly acclaimed pasta is basically hand-made, and is shaped after an order is placed. There are many types, including short pasta from all over Italy, and the pasta they serve is decided based on the ingredients of the day. Sweetfish pasta is a menu item that appears every year during the sweetfish season, which runs from early summer to autumn.

The lunch platter of six appetizers is carefully crafted, one by one. This is evident from the variety of ingredients used and the beautiful appearance. For example, the white liver pate is served with young sweetfish, bitter melon, raisins, and kiwi jam, condensing a variety of ingredients into a small dish. The dishes incorporate many seasonal ingredients, so the contents change depending on what is purchased that day. Many regulars have been coming here for many years, hoping to experience the chef's ingenious dishes.

[Lunch course from 4,300 yen: Sweetfish and wild vegetable cavatelli with mullet roe]
Sweetfish pasta is a staple dish every year. On this day, it was paired with wild vegetables, but seasonal ingredients are used depending on the season. Shaved Italian karasumi (bottarga) adds just the right amount of saltiness and flavor.
[Assortment of 6 appetizers Lunch course from 4,300 yen]
From the left in the foreground, the classic Bagna Cauda and white liver pate. On this day, the pate was served with sweetfish confit and pie crust. A generous assortment of seasonal ingredients, including baked squid ink risotto topped with mountain vegetable salad and firefly squid.
"Cavatelli" is a traditional short pasta from southern Italy. Pasta is shaped after an order is placed. There are over 30 types of handmade pasta, and each ingredient is chosen to suit the ingredients.

[Exterior / Interior]

  • It's a small space with eight seats at the counter. It is open for only two groups at lunchtime, and reservations are required both day and night.
  • Located on Tokiwa-dori Street at the west exit of Kita-Senju Station, it has a small, modern exterior.


【Shop information】

■Cielo Azzurro
電話：03-3870-0432
Business hours: 11:30-14:30 (last entry 13:00), 18:00-last entry 20:00
Closed: Sundays
Seats: 8 seats
Address: 2-65 Senju, Adachi-ku
Reservations: Reservations required
Take-out: Impossible
Barrier-free support: None
Wi-Fi: None
Access: JR Joban Line and others Kitasenju Station West Exit about 7 minutes on foot
HP:http://www.cielo-azzurro.com/
Social Media:https://www.instagram.com/cieloazzurro0716/

Western-style restaurant

The owner, Hiroshi Fujisaki, is originally from Adachi Ward and runs a very narrow counter restaurant. He has experience working in a variety of restaurants, including Italian, Spanish, and French cuisine, and the menu features dishes from around the world. The most popular pasta is handmade noodles made with flour and eggs without adding any water. Another distinctive feature is that the dough is kneaded with spices and herbs. When an order is placed, the dough is stretched and cut using an Italian pasta machine.

Although they have a basic menu, they are happy to listen to customers' dislikes and taste preferences as much as possible. For example, they will gladly accommodate requests such as "Please boil the pasta until it is soft." Despite using Spanish ham and high-quality cheese such as "Queso Manchego," the prices are surprisingly reasonable. The secret is apparently their careful procurement. This somewhat niche and generous restaurant was a hidden gem that I didn't want to tell anyone about.

[Vongole caccio e pepe + extra cheese 1,650 yen]
Cacio e pepe means cheese and pepper in Italian. Pappardelle, a wide pasta, has plenty of pepper kneaded into the dough. When eating, sprinkle plenty of Queso Manchego, a high-quality Spanish cheese, on top.
[Ham platter from 1,320 yen]
Clockwise from the front: Spanish prosciutto Serrano, chorizo iberico, scraps of Serrano, and mouldy salami Hue. A generous assortment at this price is a bargain.
We have a wide selection of casual wines that go well with the food. We also have a wide selection of reasonably priced and delicious Eastern European wines, such as Bulgarian. Wine by the glass is 550 yen, and bottles start at 3,850 yen.

[Exterior / Interior]]

  • The cool atmosphere is unified in black. The basic seating is at the counter, but there are tables for four for groups.
  • A small sign and a chalkboard menu are the landmarks. The name of the restaurant also plays on the "Western" part of Mr. Fujisaki's name.

【Shop information】

■ Western-style restaurant
電話：03-3882-7433
Business hours: 18:00-23:00
Closed: Sundays · holidays
Seats: 13 seats
Address: 2-10-9 Senju, Adachi-ku
Reservations: Available *Payment by cash only
Take-out: Impossible
Barrier-free support: None
Wi-Fi: None
Access: 6 minutes on foot from the west exit of Kita-Senju Station on the JR Joban Line
Social Media:https://www.instagram.com/youshokudou/

(This information is current as of April 31, 2025)

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