"Make sure to order their signature tajarin, a traditional thin pasta from the Italian region Piedmont, where chef Hidehito Hirayama previously trained."
"The DJ-turned-owner and chef Hideyuki "Vanne" Kuwahara pioneered a higher-end remix of Yakiniku with an omakase-style course featuring quality wagyu."
Alter Ego in Jimbocho specializes in innovative Italian cuisine using seasonal Japanese ingredients, adapting their menu to offer casual a la carte options post-pandemic. The signature dish, tajarin, showcases their craftsmanship in handmade pasta. Yoroniku Ebisu, led by chef Hideyuki "Vanne" Kuwahara, redefines Yakiniku by providing a premium omakase experience, attentively grilling quality wagyu at the table, with standout dishes like zabuton-no-sukiyaki and katsu sando. Together, these establishments highlight the fusion of culinary traditions and modern dining practices in Tokyo's vibrant food scene.
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