Ristorante Ciocco: A Culinary Sanctuary in the Heart of Sangenjaya
Tucked away in a quiet corner of Sangenjaya, Tokyo, Ristorante Ciocco is an intimate Italian restaurant that offers a unique dining experience.
Located on the third floor of an unassuming building, accessible only by a steep staircase, this eight-seat establishment is the brainchild of Chef Katsuhiko Honda. With a passion for perfection and a dedication to his craft, Chef Honda has created a space where guests can enjoy meticulously prepared dishes in a warm and inviting atmosphere.
The Chef and His Philosophy
Dining at Ciocco is an intimate experience, like stepping into a private kitchen shaped by years of quiet mastery. From behind the counter, Chef Honda prepares every dish himself—sourcing ingredients, cooking, plating, and even pairing wines. Watching him work reveals his deep understanding of flavor and his meticulous attention to detail. Each movement is purposeful, each dish a reflection of his pursuit of perfection. The result is a deeply personal dining experience, where the calm, focused atmosphere allows the food to speak for itself.
The Ambiance
The restaurant's interior features beautiful wood grain tabletops and a prominent wood-fired grill at the back of the kitchen. The aroma of burning wood wafts through the space, creating a cozy and rustic atmosphere. The warm lighting and minimalist decor further enhance the intimate setting, allowing guests to focus on the culinary artistry unfolding before them.
The Omakase Experience
Ciocco offers an eight-course omakase menu that showcases seasonal vegetables, local ingredients, and Chef Honda's signature aged beef steak. Each dish is thoughtfully prepared to highlight the natural flavors of the ingredients.
Tempura Udo Bud with Prosciutto Cotto and Burrata: The meal begins with tempura-fried udo buds, a Japanese mountain vegetable known for its unique texture and subtle bitterness. The dish is topped with freshly shaved prosciutto cotto and creamy burrata cheese, creating a harmonious blend of flavors.
Homemade Focaccia with Lotus Root: Next, Chef Honda presents his homemade focaccia, baked with organic lotus root mixed into the dough. The bread boasts a crispy, salty crust and a moist, chewy interior, with the lotus root adding a distinct flavor that elevates the experience.
Wood-Fired Bamboo Shoot with Angelica Leaf Puree: A seasonal bamboo shoot is grilled over the wood fire and served with a puree of angelica leaves, offering a delicate balance of smoky and herbal notes.
Aged Japanese Parrot Fish with Spring Onion Puree and Wood-Fired Wasabi Flower: The parrot fish is aged to enhance its umami flavor, then grilled with the skin on to impart a smoky touch. It is served atop a sweet spring onion puree and garnished with wood-fired wasabi flowers.
Oyster Flan Topped with Grated Aged Foie Gras: A savory flan made from oysters is topped with finely grated aged foie gras, creating a rich and luxurious dish that melts in the mouth.
Signature Aged Beef Steak: Chef Honda's signature dish features beef aged for one month and cooked over the wood fire grill. The result is a tender, flavorful steak with a perfect balance of smokiness and umami.
Migratory Crab Pappardelle with Urui: Handmade pappardelle pasta is tossed with sweet migratory crab meat and thinly sliced urui, a Japanese wild vegetable, offering a delightful combination of textures and flavors.
Kamameshi with Sakura Shrimp and Wood-Fired Snap Peas: Rice cooked in a traditional clay pot is mixed with fragrant sakura shrimp and wood-fired snap peas, providing a comforting and satisfying dish.
Lattecotta with Strawberries and Sansho Pepper Gelato: For dessert, Chef Honda serves a "lattecotta"—a panna cotta made exclusively with milk—accompanied by strawberries marinated in hibiscus and a scoop of strawberry sansho pepper gelato, offering a refreshing and slightly spicy finish to the meal.
To conclude the dining experience, Chef Honda prepares a hot herbal tea by pouring boiling water over a selection of fresh herbs. This is served alongside a freshly baked financier, providing a comforting end to the meal.
A Culinary Experience Worth Seeking Out
Ciocco offers an eight-course omakase menu for ¥14,000, each dish thoughtfully composed from seasonal ingredients and prepared with precision. A wine pairing of six carefully selected pours is available for an additional ¥10,000, elevating the experience even further.
With only a handful of seats and the chef handling every detail himself, reservations are essential. For those who find their way up the unmarked staircase in Sangenjaya, Ciocco promises a truly memorable evening—an intimate, immersive dining journey that reflects a singular passion for flavor, balance, and beauty in every bite.