Trattoria Piatto Fresco

A restaurant in Kichijoji, run by a chef who trained in authentic Italy, focuses on "bringing out the natural deliciousness of ingredients in straightforward dishes." Pasta made with fresh sea urchin from Hokkaido, fruit tomatoes from Shizuoka, and live clams from Aichi is a big hit at lunch.

The menu also features carpaccio made with the day's fresh catch, fresh buffalo mozzarella airlifted from Italy every week, and a variety of vegetables served with bagna càuda.

The simple interior has only eight counter seats. While there may be some limitations in service since the chef manages everything alone, the aim is to provide exceptional quality in the dishes.