Everybody pitched in, so the story goes, when chef Carmine Cozzolino left his job at an upscale restaurant in Aoyama and opened this unpretentious neighborhood bistro in 1987: friends designed the logo and the interior, painted the walls (black and white), and hung the graphics, swapping all their labor for meals. The five-course dinner (¥3,990–¥5,250) here could be the best deal in town. The menu changes weekly; specialties of the house include risotto primavera and Tuscan-style filetto di pesce (fish fillet) parmigiano. The wine list is well chosen, and the torta al cioccolata (chocolate cake) is a serious chocolate-lovers dessert.
1F Nishikawa Bldg., 1–19 Saiku-machi, Tokyo, Kanagawa-ken, 162-0838, Japan