nerisa
6-7-6 Koyama, Shinagawa-ku, Tokyo, Japan
¥¥ ・ Italian
MICHELIN Guide's Point Of View
Tonnato of veal, hand-rolled tajarin pasta, agnolotti: Chef's experience with the cuisine of Piedmont is everywhere on display. He stays faithful to the recipes he learned, because he wants guests to know the taste of true Piemontese cuisine, but he links Italy to Japan by incorporating local ingredients. The accent in cooking is on simplicity and his personality shines in his line-up of ingredient-focused fare.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
