A moment of bliss woven from exquisite Italian cuisine and wine

OSTERIA Vincero

オステリア ヴィンチェロ
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The chef magically combines
both Italian passion and soul,

To produce a veritable feast of
Italian wine and cuisine

On a quiet street far from the hustle and bustle of Shinjuku stands Osteria Vincero, an Italian restaurant that has been known as a destination for lovers of la cucina italiana ever since it opened.


With a little terrace outside and main dining space elegantly wrapped in a curving window, a dinner here creates an atmosphere reminiscent of an overseas ristorante.

The restaurant has captured the hearts of connoisseurs after a taste of Italia, and one reason for that is the true love and deep understanding of Italian food culture held by its chef - Katsuhide Saito.

Saito studied in Italy, expanding his culinary horizons and cultivating a network of contacts at wineries and farms. That network came in useful when he founded a wine and food import company in Japan after returning.

That company became the foundation of the restaurant, which serves rich, flavourful dishes that touch the hearts of all who taste them.

The restaurant offers course-based meals only and content changes seasonally, but dishes are based upon the local cuisine of Lecce, a city in Southern Italy's Apulia region. Since the first time he visited Lecce, Saito has been in love with the local character and food, and he visits a number of times each year.


The flavours are representative of the freewheeling nature of Italy's south, and they are reproduced perfectly in the kitchen at Osteria Vincero.

Saito says that he aims to create the perfect marriage between wine and cuisine when he cooks. At the heart of that are the 800 types of wine his own company has imported, with each and every dish being paired with the perfect glass of wine.


The combination of Lecce dishes and wine seems to bring with it the salty tang of the breeze coming off the sea in Southern Italy.

Gallery

Chef Profile

Katsuhide SaitoKatsuhide Saito

Born Tokyo, May 30th 1967.
Worked at S & B Foods for five years after graduating from university. Later spent three and a half years in Italy studying to become a chef, and founded a food import company after returning to Japan.

Has been owner and chef of Osteria Vincero since 2002. Over the years he has opened a restaurant in Italy and put his hand to restaurant design.

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Interview

What made you want to become a chef?
My mother and father are involved in the food industry, and my mother taught cooking, so I've liked to cook ever since I was a kid. That upbringing so I always had a vague idea I'd become a chef.

At first there were a lot of foods I couldn't get my hands on, so I wanted to start with distribution first so I could purchase what I needed on my own. That's going well now, and I'm able to import whatever wines or foods I am looking for.
What restaurants do you like?
I decided that I wouldn't ever cook for myself, so normally I eat out. I eat a lot of Japanese cuisine.

I get a lot of inspiration from Japanese food - maybe it's because it's such a different world from Italian - but I naturally get along with chefs at Japanese restaurants. We talk about cooking and teach each other about different ingredients, and that has even had a good effect on my work.
What are your future plans?
Right now I'm getting ready to open an Italian restaurant in Korea. I have another restaurant already in Lecce, so that will bring the total up to three.

Because I also import food from Italy, I have been involved in restaurant launches and design, and since I've taught Italian cooking classes in Korea, I'm expanding my work overseas, too. I want to tell more and more people how great local Italian cuisines can be.

Restaurant Info

Restaurant NameOSTERIA Vincero
オステリア ヴィンチェロ
AreaShinjuku/Yoyogi
CuisineItalian Cuisine
Opening day11th February, 2002
Hours of Operation Lunch: From 11:45 (Last order 14:00)
Dinner: From 18:00 (Last order 22:00)
※2AM close from Wed. to Sat.
Closed Irregular Holidays
Budget
Lunch:¥1,200~
Dinner:¥12,000~
Service charge-
Children Permitted

*Please inquire.

Seating/Facilities
Capacity 20 seats

*Smoking prohibited

Private party Available

*Parties: 24 seats, up to 30 standing.(For bills ¥250,000 or higher. )
Please contact restaurant.

Smoking Smoking prohibited

*Smoking area near entrance.

Barrier Free Yes

*Please call beforehand. (Entrance is different.)

Services
ReceptionistReceptions/Business Dinners
Characteristics

Specialty Cuisine

*Mainly local Italian and Sicilian dishes

Can vehicles be arranged?Yes
Children's Menu

*Call beforehand for access to a la carte menu.

Vegetarian Possible

*Available if ordered ahead of time

Foreign Language Speaking Staff Available

*Italian

Souvenir Handling Available

*Olive oil and other goods available.

Remarks

*Please contact the restaurant by phone to make a reservation.
◆During dinner hours, please settle the bill at your table.
◆Reservations only available to customers ordering from the course menu.

AddressMOA Bldg 1st Floor, 5-1-13, Shinjuku, Shinjuku-ku, , Tokyo, 160-0022
Phone Number

+81-3-5367-1967

(Only available in Japanese)

Fax Number

+81-3-5367-1968

(Only available in Japanese)

Access■6 minutes walk from exit 2 at Shinjyuku-gyoemmae St. on the Tokyo Metro Marunouchi line.
LunchPranzo A¥2,500
Pranzo B¥3,500
DinnerCena Abbinamento A(wine-and-food pairings) ¥12,000
Cena Abbinamento B(wine-and-food pairings) ¥15,000
Cena Abbinamento C(wine-and-food pairings) ¥18,000
Available wines

Approx. 600 types

Restaurant Interior

Check for Open Tables