Fusing Italian techniques and Shizuokan ingredients to create new and wonderous flavors
'Onda Tokyo', located a convenient 7 minutes from Nakameguro station, resides at a stylish riverside location lined with Sakura cherry blossoms that make for an impressive sight come Spring. Chef Keisuke Nakamura, a veteran of 9 years at Shizuoka's 'Villa di Mangia Pesce (currently 'Ristorante Primavera')', honed his craft further during a pilgrimage through the various Michelin-starred restaurants across Italy. Now having learnt the variety of local flavors that makes Italian cuisine so vibrant, he proposes an 'Italian-Japonica' cuisine; recognizing the locale-based nature of Italy's various tastes, he promotes utilizing his techniques, but bringing them with a twist that would create dishes not lesser copies but adapted imports. Under Nakamura's high-flying banner, a variety of seasoned staff, some of whom Nakamura himself trained alongside, coalesce; thus, with a quartet of expert specialists, 'Onda Tokyo' was born. The name 'Onda' comes from the Italian for 'wave'; the chefs, and their ideals, each a small wave, seek to combine and generate a great tsunami of impression. Nakamura, born in Shizuoka and with strong ties to its communities, sources his ingredients from his nature-rich home as well; from contract-farmers in Mishima to fresh-caught seafood from Odawara, he gets the best of every day's produce straight from the source. 'Onda''s dishes, custom-made Mino-ware, also enhances the beautiful illusory blend of 'Italian-Japonica'. For a sensory experience brimming with Nakamura&Co.'s principle, don't miss the specialite 'Bounty of the Seas; Onda-style'. Served on Mino-ware, 6 different seasonal fish are each paired with the perfect sauce and garnish, creating a simple yet deeply satisfying blend of Japan's natural fruit and Italian culinary arts. The wine list at 'Onda Tokyo' is, fittingly, almost exclusively Italian. However their selection is quite the cellar, with bottles picked as much for their affinity to the menu as they are for their fit with the season; during Winter the cave is filled with Northern Italian labels, while as the climes thaw the availability of Southern wines does as well. Cedar lines the interior, from door to counter, giving off a warm luminescence and a cozy feel to the hall. The tiny restaurant, with 10 counter seats and a single, 2-seat semi-private room, is a beautifully home-like hole-in-the-wall that, despite its lack of a sign, never fails to fill up. For a comfortable and sublime meal over unique Italian cuisine, do visit 'Onda Tokyo' in Nakameguro.
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