Get a taste of real Italian home
cooking and enotecawine
at this southern-Italian style bar
with its own wine cellar.
Orso opened in the winter of 2014 next to Juban Inari Shrine, the home of a famous sculpture depicting the treasure boat of the seven lucky gods.
The restaurant's interior is reminiscent of a wine cellar, with a chic standing space for guests and an actual wine cellar and enoteca in the basement. They carry more than 60 wines, mainly from the Apulia and Lombardy regions of Italy's south.
The warm atmosphere of the restaurant, with white-accented decor, gives diners the impression that they are actually sitting in a bar in southern Italy.
Before becoming chef at Orso, Hideaki Takahashi trained under Katsuhide Saito, chef at the famous Shinjuku restaurant Osteria Vincero.
The parmigiana, a dish from Lecce, offers warmth without unnecessary glitz or glamour. The eggplant's texture and the powerful, acidic flavour of tomato are perfect combined with cheese and boiled egg.
Alongside a glass of white wine, it's as if the simple, comfortable flavours are communicating hundreds of years of family culinary tradition with each bite.
The most popular dish is the Hokkaido sea urchin pasta.
Thin linguine is tossed with a rich sauce made from seafood dashi. The chef adds the sea urchin after only minimal cooking at the very end, in order for diners to enjoy it when it is still as rare as possible.
Completed with a hint of lemon peel, the dish produces a refreshing, spontaneous southern Italian flair.
They offer not only wine but also a delicious selection of coffee.
The owner is in love with southern Italy and has visited the region countless times. It is where she purchases the Quarta coffee beans she uses at the restaurant. To maximize the flavour of the beans, the restaurant makes coffee using the only two Faema Emblema espresso machines in Japan.
Come here and have one of the richest, most aromatic cups of espresso or cappuccino you’ve ever tasted.