Intensely creative Italian cuisine

Curioso

クリオーゾ
Move To Restaurant Info

A theatrically designed space with fully-open kitchen,
Providing surprising and impressive courses
by an internationally-trained chef

Near Arisugawa Park in Minami-Azabu, down a long flight of stairs that leads underground, visitors will find Curioso, an imaginative space featuring a fully open kitchen.

Cooking in full view of the counter seating is chef Akira Sugiura, who took up his duties just recently in July, 2014. Manager Takuya Konno and his discerning eye for detail is responsible for welcoming customers.

After training in the Tuscan and Ligurian cuisines of Northern Italy, chef Sugiura learned the art of creative cuisine at Parisien Michelin-star restaurant Sola. That experience is woven into the astonishing, electrifying courses on offer.

Their specialty "Saikyo Miso Foie Gras" is a particularly excellent dish.

There is always a copius selection of eight to ten different hand-made pastas on hand, including squid-ink tagliolini, tagliatelle, and traditional northern Italian primo piatto such as agnolotti and strozzapreti.

The noodles are made using only the yolks of the eggs, which gives them a firm, luscious texture.

All ingredients communicate the enthusiasm of the farmers who produce them, and they include Tosa Red Cattle (with only 700 bred annually), poularde from France's Ferme du Patis (said to be the highest-quality chicken in France), and the pure-blood Basque pig breed revived by Pierre Oteiza.

Vegetables are obtained from contracted farmers in Chiba and Nagano prefectures with the focus placed on organically grown products.

Dinner is offered in two courses, at ¥6000 or ¥8500, but diners can also order a la carte.

The restaurant is open for lunch on Saturdays, Sundays and holidays - an excellent chance for a sneak peek at the full-sized dinner menu.

Gallery

Chef Profile

Chef/Akira SugiuraAkira Sugiura

Began working at Salvatore Cuomo in 2000.

Left for Italy in 2004 and spent two years learning the culinary arts at Cavolo Nero in Florence and a year training at the one-star La Fornace di Barbablu in the Ligurian village of Sant'ermete.

Moved on to Barcelona in 2011 to work for four months, and then studied at one-star restaurant Sola in France before returning to Japan in 2013.

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Interview

What made you become a chef?
I was really into rugby when I was in high school and I expected to get a sports endorsement for university as well, but when I saw my older brother become a chef, I decided to take that same path.

He works in Japanese cuisine, so I decided to go into Italian cuisine.
What impressions did you get from travelling to those other countries?
I feel like my view of life totally changed after coming in contact with the warm hearts of the Italian people. I was invited to a house party once and I got a real feeling for how much pleasure and happiness I could get from making food that people enjoy.

When I was in France, I met Japanese chef Hiroki Yoshitake in Paris and I was deeply impressed by his passion and the way he interprets food. He had a big influence on my style of cooking today.

Manager Profile

Manager/Takuya KonnoTakuya Konno

After graduating from university, began working in the service industry at a dining bar in Akasaka in 2003.

In 2005, moved on to a ristorante in Sasazuka, then on to Bolice in Minami-Aoyama in 2007. Began at Curioso in 2009.

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Interview

What caused you to get into this line of work?
I wanted to go all out for my birthday one year when I was in university, so I went to my first real restaurant and I was impressed by the server.

That's where I started. I wanted to learn to be a professional and get into the dining industry.
What are you most careful of when welcoming customers?
I'm always focused on the customers and thinking about how I can give them an experience that is better than they expect.

For example, if I get a reservation from a left-handed customer, I will rearrange the cutlery ahead of time to make it more easy to use.

This helps make each experience even more comfortable for the customer.

Restaurant Info

Restaurant NameCurioso
クリオーゾ
AreaHiroo
CuisineItalian Cuisine
Opening day7th April, 2009
Hours of Operation Lunch (weekends and holidays):
From 12:00 (Last order 13:30)
Dinner (Monday to Saturday) :
From 18:00 (Last order 24:00)
※Sundays and holidays:
From 18:00 (Last order 21:00)
Closed Wednesdays
Budget
Lunch:¥3,500~
Dinner:¥10,000~
Service charge-
Cover Charge¥500
Children Permitted

*Admittance may be refused if other customers are engaged in business.
Please contact restaurant.

Websitehttp://www.curioso-hiroo.jp/index.html
Facebook pagehttps://www.facebook.com/pages/curioso/196020777109910
Seating/Facilities
Capacity 25 seats

*Counter:5seats

Seat area

Counter seating avalible

Private Rooms Available

*Private room available for parties from 5 to 8.
\5000 room charge for parties of less than four.

Private party Available

*Please inquire.

Smoking Smoking prohibited

*Smoking area near entrance.

Parking Unavailable

*Coin parking available nearby.

Services
Sommelier/Bartender Sommelier
ReceptionistReceptions/Business Dinners
Characteristics

Specialty Cuisine

Top-quality ingredients

Can vehicles be arranged?Yes
Vegetarian Possible

*Please place order ahead of time, vegan not available

Foreign Language Menu Available

*Italian

Halal Food

*Available if ordered ahead of time

Religious Food Restrictions

*Please inquire

AddressKosei building B1, 5-16-6 Minami-Azabu, Minato-ku, , Tokyo, 106-0045
Phone Number

+81-3-3449-8935

(Only available in Japanese)

Fax Number

+81-3-3449-8935

(Only available in Japanese)

Access2 minutes walk from Hiro-o St. on the Tokyo Metro Hibiya line.
Dinnermenu degustazione¥8,500
Available wines

Approx. 100 types

Available whiskies

Approx. 1 types

Available beers

Approx. 2 types

Drink Carry-out Permitted

*Only regular customers with whom we have built a good relationship.
We ask for your understanding.

Restaurant Interior