BRAMASOLE
3-42-5 Jingumae, Shibuya-ku, Tokyo, Japan
¥¥ ・ Italian
MICHELIN Guide's Point Of View
Bib Gourmand: good quality, good value cooking
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.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
