Ristorante Misola

Tochigi-native Ishihama Kazunori is no stranger to the formula of Italian recipes or fine dining. He spent nine years at Ristorante Lavita Bella, where he was appointed sous chef in the latter half of his tenure, and trained in Venice to hone his skills. Tucked in the charming backstreets of Minami-Aoyama, Ishihama is back to deliver a delightful fusion of classic Italian cuisine to Tokyo gastronomes. The name is a wordplay for "Mi-sora-iro," a compound of Japanese characters meaning "clear, pale-blue sky, and the design of the space perfectly reflects this concept. Renowned architect Omori Akio, who also worked in planning the whole building, designed sculptures of magpies flying across the sky-blue wall. The open ceiling evokes the feeling of being on a vacation in Italy. Ishihama’s menu surrenders to the spontaneity of his creative flair and the changing season, but it’s always a work of art.There is the delicate sea urchin tagliolini or the succulent Ezo venison loint. The homemade bread is made with Italian rice four and lemon balm. The homemade bread is crafted with Italian rice flour and lemon balm, while the prosciutto is aged for 13 months. From the locally sourced ingredients to the eco-friendly tableware, the chef's passion for preserving the environment shines through. Michelin Guide accolades: Michelin Selected