Pasta is one of Koike's specialties. Every day, there's a choice of 12 different kinds, all made in house and each served with its own distinctive regional sauce. Some are simple and light, others chunky and rustic, and two or three will be exotic ...

Since A16 opened, this little plaza has given the city something it has sorely lacked — a public area that’s not a mall or slotted in as an afterthought between skyscrapers. The small garden boasts trees and shrubs (though not yet in leaf), a sward ...

After 20 years in Tokyo, he achieves a fine balance between the rich, sensuous recipes of his native Tuscany and the subtlety of flavor and presentation of his adopted homeland.

Pick a region of Italy: The chances are you will find its cucina somewhere in the city. Sicily is well represented. So too is Sardinia, thanks to Tharros, a cheerful, bistro-style eatery in the heart of Shibuya.

Amano's cuisine covers the gamut of Italian styles, from hearty northern goulash-style stews to Sicilian- influenced smoked swordfish. Don't come looking for full-bodied, rib-sticking trattoria cooking, either. His food has a delicacy, clarity of flavor and attention to detail that would not be out ...

Volo Cosi is not a spur-of-the-moment, drop-in kind of place. You need a reservation (at a minimum one week ahead; at this time of year, a month or more). There is only one sitting, so you never have the sense of being hurried.

More than anything, it is Guiliano's easygoing atmosphere that gives the wine bar its air of authenticity. Finding good cucina with wine to match is not so hard in this city. What impressed us was the level of enthusiasm, the warm welcome and sense ...

Just about all of his dishes feature cheese in one form or another. Indeed, Mori was named a chevalier of France's Confrerie du Taste-Fromage, making him Japan's first ever "knight of cheese." Those who share his enthusiasm can order his ¥7,000 top-of-the-line "cheese course" ...

This friendly diner/restaurant, which opened back in July, occupies the bottom two floors of a new building, with racks of farm-grown vegetables arrayed outside the front door, each box identified by the name of the prefecture and the farmer who supplied it.

This is full-flavored, no-nonsense cooking that goes straight to the point, with no attempt at over-finessing. There is a good, compact list of Sicilian wines to go with it, including several by the glass.

Throughout, everything is prepared and presented very competently. Flavors are muted and portion sizes small -- that is to say, perfect for nibbling the evening away, rather than gourmandizing. It is best not to arrive too hungry.

Misaki spent a total of seven years honing his skills in Italy, predominantly in Rome, but also traveling from the foothills of the Alps down to the furthest tip of Sicily. During that time, he developed a brilliant repertoire of variations on the theme ...

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