


BRAMASOLE

Guida Michelin
Bib Gourmand
Italiana
Il parere della Guida Michelin
The chef honed his craft in multiple regions of Italy and the menu reflects this. Oven-baked aubergine and tomato, for example, was learned in Sicily in the south, while pasta in beef and pork ragù was acquired from Emilia-Romagna in the north. The menu is mainly à la carte, so that guests can sample his creations freely. Diners can choose long or short pasta according to preference.
Posizione
3-42-5 Jingumae, Shibuya-kuTokyo