Enjoy enoteca wine and southern Italian cuisine

orso

オルソ
Move To Restaurant Info

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.

Gallery

Owner Profile

Owner/Tomomi TsukaharaTomomi Tsukahara

Born in Tokyo.
Trained in the service industry at a Japanese restaurant in metro Tokyo. Opened Orso at this location after taking it over from an acquaintance who had run a café.

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Interview

What is the best part of your job?
Connecting with people. We made the tables a bit smaller and built the counter space, so lots of different people are able to connect here.

We were also careful about producing a warm atmosphere on the café/restaurant side. I think my job is to bring people together in a way that goes beyond age and gender.
What do you do on your days off?
I love the sea, so when I have the time I’m almost always there. I don’t go surfing or swimming or anything like that, I just sit there and stare out at the ocean.

I also like playing with my toy poodle. He’s 10 so he’s getting a bit older now, but it’s always fun to spend time with him.

Chef Profile

Chef/Hideaki TakahashiHideaki Takahashi

Born in Niigata Prefecture.
Worked at a number of eating establishments before meeting Osteria Vincero’s chef Saito, from whom he learned his philosophy and love of cooking. He continues to use Saito’s recipes as he displays his skills at Orso.

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Interview

What made you want to become a chef?
I started learning on my own because I just liked to cook. Meeting Chef Saito was what introduced me to Italian cuisine, with all its cultures and different ingredients and character.

Chef Saito is almost like a spokesman for "real Italy", and having the chance to work with someone like that made me realize that I wanted to become a chef.
What sort of cuisine are you trying to make?
I got a lot of inspiration after speaking to someone at an Italian vineyard. That person made me realize that Italian cuisine is not just about the food you serve, it’s also about the wine.

I hope that I always remember that connection between the food and the wine.

Restaurant Info

Restaurant Nameorso
オルソ
AreaAzabujuuban/Minamiazabu
CuisineItalian Cuisine
Opening day20th December, 2014
Hours of Operation Lunch・Cafe: 11:00~17:00
Dinner: 18:00~25:00(Ⅼ.O24:00)
Closed Mondays
Budget
Lunch:¥1,500~
Dinner:¥6,000~
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club)
Service charge-
AtmosphereBustling
Children Permitted
Facebook pagehttps://www.facebook.com/pages/orso/846888038695235
Seating/Facilities
Capacity 20 seats
Seat area

Counter seating avalible

Private party Available
Smoking Separate smoking area

*All tables nonsmoking for lunch from 11:00 to 14:00.
Separate smoking area available after 14:00.

Services
Can vehicles be arranged?Yes
Foreign Language Menu Available

AddressAzabu Nagasaka Bldg. 1st floor, 1-4-8, Azabujuban, Minato-ku, , Tokyo, 106-0045
Phone Number

+81-3-6435-5746

(Only available in Japanese)

Fax Number

+81-3-6435-5746

(Only available in Japanese)

Access128m walk from Azabu-juban St. on the Tokyo Metro Namboku and Toei Oedo lines.
LunchLunch set (Pasta bolognese with salad and soup)¥1,200(excluding tax)
Available wines Available

Available Cocktails Available

Available whiskies Available

Available beers Available

Drink Carry-out Permitted
Champagne Mirabella Furanciacorta Brut ¥6,200
Rose Wine ZIMZRA ¥6,000
White Wine Santaloja ¥4,350
Alticelli Fiano ¥5,000
Red Wine Teresa Manara Negroamaro ¥7,000
O'SCANO ¥4,950
MEMO ¥6,000

Restaurant Interior