Every Italian restaurant is basically serving fusion cuisine here. You don’t have the original ingredients and recipes have been bent to match the local taste. I might be biased though.
Most interesting fusion restaurant I have seen... It was Indian-Mexican.
!!!?!!! BURN THE HERETIC!!!!,
Sorry, I live an existence with culinary blue balls, missing cheap, authentic Mexican food, and you throw this in my face?
For the OP - maybe Cicada in Aoyama would fit your needs?
As for authentic Italian food - go to Elio's near Hanzomon station. It's run by Italians and they make the pasta in house.
No true Italian food in Tokyo! I find more authentic Italian fare here than any other city in the world. My Italian friends, some of whom are foodies all agree. In fact, some say that they think that the pasta and pizza served in the good places here is often better than in Italy because the chefs here pay more attention to getting it right. In Italy, the chef may know how to cook, but he doesnt give a shit - in true Italian style. I was in Venice a year ago. We stayed at a very upscale hotel called The Bauer. Great Italian food. Japanese chef.Il Faro in the Shiseido building in Ginza this is definetely italian fusion and is def nice
Mamma Luisa's Table in Shibuya is more italian than fusion, but as Kaspar said, there is almos not true italian in Tokyo ( there is some exception tho )
I can't speak for anybody else's experience but every Japanese woman I have shared a meal with pasta in it believed that pasta has to be served al dente - and I find that restaurants in Tokyo are very careful about this point.No . In fact, some say that they think that the pasta and pizza served in the good places here is often better than in Italy .
Al dente or not is a Japanese neophytes rudimentary indicator of quality. I think it originates in the fact that most coffee shops over cook the noodles whereas restaurants try to do al dente. In fact, it is a stylistic choice to be made by the chef - within limits. For example, Amatrichiana should always be on the soft side, whereas anything that is just olive oil-based would likely be al dente. Cream-based sauces would be somewhere in between.I can't speak for anybody else's experience but every Japanese woman I have shared a meal with pasta in it believed that pasta has to be served al dente - and I find that restaurants in Tokyo are very careful about this point.
No true Italian food in Tokyo! I find more authentic Italian fare here than any other city in the world. My Italian friends, some of whom are foodies all agree. In fact, some say that they think that the pasta and pizza served in the good places here is often better than in Italy because the chefs here pay more attention to getting it right. In Italy, the chef may know how to cook, but he doesnt give a shit - in true Italian style. I was in Venice a year ago. We stayed at a very upscale hotel called The Bauer. Great Italian food. Japanese chef.
Al dente or not is a Japanese neophytes rudimentary indicator of quality. I think it originates in the fact that most coffee shops over cook the noodles whereas restaurants try to do al dente. In fact, it is a stylistic choice to be made by the chef - within limits. For example, Amatrichiana should always be on the soft side, whereas anything that is just olive oil-based would likely be al dente. Cream-based sauces would be somewhere in between.
I've found it rather amusing also you are also served a spoon to "twist " your pasta with.... I've been told that's the peasant way to eat pasta in Italy... But maybe my Italian friends were taking a piss...
More italian than the italian! you're funny man!
I don't wanna deny that the food in Tokyo is fantastic and if you go to some highly touristic places in Italy you will eat shit made for the tourists ... but, and I don't wanna start a food war here ( see here for a reference on how about italians feel about italian food https://twitter.com/ItalianComments ) , but since I'm italian, I believe I know about italian food definitely more then you.
Amatriciana not Amatrichiana and pasta on the soft side.... mmmmmmmNO![/QUOTE
I knew I was asking for trouble. Italians can't agree with themselves on anything. Why would they agree with me? Anyway, I did say that pasta firmness was largely up to the chef. With AmatariCHiana, bucatina would be the traditional choice of pasta. Do you disagree? I am sure you will. Because you are Italian.
Well it may be for peasants but my ancestors were peasants (not Italian though) so I have no problem with that. Using the spoon can be useful to roll them better and avoid stains.your italian friends was saying the truth
More italian than the italian! you're funny man!
I don't wanna deny that the food in Tokyo is fantastic and if you go to some highly touristic places in Italy you will eat shit made for the tourists ... but, and I don't wanna start a food war here ( see here for a reference on how about italians feel about italian food https://twitter.com/ItalianComments ) , but since I'm italian, I believe I know about italian food definitely more then you.
Amatriciana not Amatrichiana and pasta on the soft side.... mmmmmmmNO!
Do you disagree?
Anyway, you guys stole the 2006 World Cup and Matterazzi should burn in hell (i wrote his name wrongly on purpose, dont bother to correct me )
And you cant get a functioning government
But I love your country