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.