In Setagaya, Tokyo, an attractive pure white house stands on Komazawa Park Street. This is the Italian restaurant "Il Giotto". The owner-chef Naofumi Takahashi studied at "Il Buttero" in Hiroo for 7 years and then continued his studies in Italy. For 2 years, he honed his skills at "La Voglia Matta" in Bologna before coming back to Japan. He opened "Il Giotto" in 2002, and in 2011, the restaurant moved to its current location. Chef Takahashi settled his home/restaurant down in Komazawa, and it has become a popular Italian restaurant beloved by locals.
All dishes of "Il Giotto" are a la carte, and their specialty is dry-aging beef. When he first opened "Il Giotto," Chef Takahashi served mainly vegetables and fish, but his turning point came when he met Yoshinobu Niiho, owner of Sakaeya, a meat provider that is highly trusted by cooks. Niiho’s company processes meat in a manner suited to Gibieef, made from fully pasture-fed wild cattle, Brown Swiss beef from Yoshida Farm in Okayama, and other rare beef brands, selling it in a condition perfect for Il Giotto’s needs. Thus, Chef Takahashi’s friendship with Niiho turned into Italian food made with uniquely delicious dry-aged beef. And Sakaeya’s Aino natural pork, which Niiho claims is the best-tasting in the world, is made with the company’s unique method. The pork has a matured flavor, a pleasant fragrance, and a simple seasoning of salt, pepper, and olive oil--meat fit for a king.
Since they first opened, the Green Vegetable Orecchiette has been one of Il Giotto’s most popular meals. It is an oil-based pasta that uses 14 seasonal vegetables, and numerous customers come regularly just for these Bologna-style handmade noodles. Most of the wine served here is Italian wine hand-selected by Chef Takahashi himself. The menu has 60 brands of white wine and over 100 brands of red wine. This includes vintage wine, champagne, after-dinner grappa, and dessert wine, catering to all sorts of requests.
The restaurant has 16 table seats and 3 counter seats, and the warm wooden tables and floors form an impressive contrast with the white walls. Seeing Chef Takahashi’s smile beaming at you from the kitchen will make you feel like you were welcomed into his home. Whether dining with friends or on a date, you should give this healing dining experience a try.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 15-minute walk from Komazawa Daigaku Statin(Tokyu Denentoshi Line)