Settanta

Chef Shusuke Mizuguchi learned his trade at top Tokyo Italian restaurants, and in Italy itself, before deciding to open his own place in 2015, right by Hisayaodori Station. He did so in collaboration with a sommelier, so expect some fantastic wine pairings to go along with the meal. Mizuguchi’s cooking philosophy values substance over style, meaning he goes out of his way to source quality Japanese ingredients, and cook them in ways which best enhances their natural flavors. One standout result of this is his clam chowder with grilled tilefish. The space is minimalist and contemporary, eschewing ostentatiousness as much as the food menu itself. This is the perfect space to enjoy the natural, clear flavors of fresh Italian cuisine. The wine selection is great, however those looking to round off their meal with something a little more bitter will be happy to hear that the coffee is equally, if not more, excellent.