Trattoria Buca’Massimo

Buca’Massimo’s owner and chef, Onuma Kiyotaka, cut his teeth at Delizioso Firenze, a popular Italian restaurant immediately west of Tokyo Station. Inspired by both his experiences there and his love for Tuscan cuisine, he started Trattoria Buca’Massimo in the old downtown area of Monzen-nakacho, adjacent to the Oyoko River. Instantly recognizable from the street by its distinctive purple roof, Trattoria Buca’Massimo embodies the classic concept of a cozy Italian restaurant tucked away in a back alley. Though small, the restaurant never seems claustrophobic or confined, thanks in no small part to the overflowing warmth and friendliness of the chef and his staff. The restaurant is a popular lunchtime spot for pastas and other Italian staples — such as Sardinian mullet oil pasta — but dinner is where it really shines: the most popular item on the menu is the bistecca alla fiorentina, a traditional Tuscan bone-in steak cooked rare. It comes in a number of different sizes, with the largest weighing in at a staggering 800 grams, and four centimeters thick. It’s best enjoyed with a glass of the house red wine. Michelin Guide: 2018 - Bib Gourmand