TOSAGE

Set within the quiet residential streets of Motoazabu, TOSAGE strikes an easy balance between an intimate, discreet retreat and the lively energy of an open kitchen. Built around a dining counter alongside private rooms, the space lets guests unwind while watching each plate come together right before their eyes.

The Pleasure of Choosing Your Own Finale Pasta

A major highlight of the dinner course arrives toward the end of the meal: the restaurant's signature pasta finale. Served in dainty portions of roughly 1 dish per 20 grams, guests can select as many varieties as they like to sample and compare as the course draws to a close. The lineup spans varied noodles and sauces, from handmade tajarin coated in Hokkaido cultured butter and aromatic black truffle, to robust Yamagata beef bolognese and rich carbonara enriched with Ran'o eggs from Oita Prefecture.

Antipasti and Mains Highlighting Seasonal Produce

The progression leading up to the pasta is just as thoughtfully paced, delivering dishes that reflect the season at an engaging rhythm. Highlights on the table include starters like bluefin tuna bruschetta and herb-butter-roasted Ezo abalone from Sanriku, deeply comforting risotto prepared with Tosaka rice, and charcoal-grilled aged Yamagata beef fillet seared with precision to concentrate its juices. Thoughtful wine pairings and by-the-glass options complement the menu, harmonizing gently with each plate.

Dolci and Digestifs to Linger Over

To close the evening, desserts such as the namesake TOSAGE Tiramisu or a silky classic panna cotta make an appearance. Accompanied by house-made limoncello, dessert wine, or a fragrant cup of coffee, the final moments allow for a leisurely conclusion to a memorable night.

Dinner is served primarily as a prix-fixe course, and reserving ahead is recommended.