Chef Shohei Sasakawa travelled to Italy for a deep dive into its traditional cuisine. Tajarin with Fontina cheese is from Piemonte; tomato carbonara shows off his experience in Tuscany. Sasakawa strives for a tender texture in his pasta, which he starts kneading when the order is placed. ‘Bottega’ means workshop, and artisanal skill is certainly on display at this culinary atelier.
Più ristoranti a Tokyo
Più alberghi a Tokyo
Più luoghi turistici a Tokyo
Manutenzione attuale.