Authentic South American and Italian Flavors with Wine

Kitchen Pomodoro

Tabiiro’s picks: signature dishes

Authentic "Pomodoro" made with chewy fresh pasta

"Fresh Pasta Tagliatelle Pomodoro" Carrying on the Chef's Father's Flavor

"Fresh Pasta Tagliatelle Pomodoro" uses fresh pasta from "Awaji Mengyo," the same pasta served at the main location, "Bistro Pomodoro." The wide, ribbon-shaped noodles are made with eggs, giving them the springy, chewy texture characteristic of fresh pasta. Their broad surface also holds the sauce well.

The sauce follows a recipe taught by Chef Marco, the owner's Italian-Venezuelan father. Tomatoes, basil, garlic, oregano, and olive oil bring out the tomatoes' natural sweetness and acidity. "Pomodoro" means tomato in Italian. The simplicity of the sauce highlights the texture of the fresh pasta and the flavor of the wheat.

Popular pairings

Venezuelan home cooking passed down from the chef's father

"Venezuelan Beef Stew with Three Kinds of Beans"

This dish is based on a memorable home-cooked meal the owner's father often made on his days off. Beef, chicken, pork, or another meat that changes daily is simmered with three kinds of beans and aromatic vegetables such as carrots, onions, and celery. Chicken bouillon provides the base, while cumin and other spices bring together the flavors of the meat, beans, and vegetables. The changing meat gives each day's version a different character. Rooted in memories of his father's cooking, it is a Venezuelan home-style dish.

A wide selection of options

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  An Extensive Wine Selection

  The chef, who is also a sommelier, selects wines from a range of countries and changes the lineup weekly. When diners are unsure what to pair with their meal, he recommends wines based on their preferences and what they have ordered. A "Sommelier's Choice Wine" option is also available, making it easy to try food-and-wine pairings while chatting with the chef.

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  "A Custard Pudding for Mature Tastes"

  A handmade custard pudding with restrained sweetness and a pleasantly bitter edge. The balance of sweetness and bitterness is designed to pair well with wine. Not overly sweet, with a lingering bitterness, it is a dessert for more mature tastes.

Restaurant highlights

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  A wide selection of alcoholic drinks beyond wine

  Wine-Pairing Dishes with a Diverse Selection of Alcoholic Drinks

  The menu features dishes that pair well with wine, along with a wide selection of alcoholic drinks, including European cuisine from countries such as France and Italy as well as South American dishes. Rather than creating original interpretations, the kitchen generally follows the traditional styles of each region. Weekly curries such as green curry and yellow curry are also offered, along with ratatouille. The chef, who is also a sommelier, recommends wines to match each order and individual preferences through conversation, making it easy to explore food-and-wine pairings.

Interior

Antique furnishings in an interior with an international feel

Wine menu handwritten daily by the chef

The casual interior is furnished with antique-style chairs and tables. On a moss-green wall reminiscent of a chalkboard, the owner handwrites the wine menu each day. There is also a wine cellar with capacity for 170 bottles. In addition to wine, the shop sells house-made spices for use with grilled meats and other dishes. Diners can enjoy a leisurely meal with wine and also purchase wines and seasonings they particularly like.

From the Tabiiro Editorial Team

Tucked away on a side street in Togoshi Ginza, this hidden-away restaurant feels like stepping into another country. The menu features uncommon South American dishes, Italian cuisine, and traditional foods from several other countries. The chef is also a sommelier, so diners can ask for wine recommendations based on their order and preferences and enjoy choosing a bottle through conversation. It is a place to discover new pairings of food and wine.