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La Coccola

La　coccola　（外苑前　イタリアン　ラコッコラ）

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

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03-6804-5772 (+81-3-6804-5772)

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Menu

La Coccola_Sushi Style Kampachi (Greater Amberjack) Risotto-Influenced by Western sushi

Sushi Style Kampachi (Greater Amberjack) Risotto-Influenced by Western sushi

Risotto and lightly seared kampachi with kombu (kelp) dashi gelatin

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La Coccola_Kadaif-Wrapped Fresh Fish with Pumpkin Puree

Kadaif-Wrapped Fresh Fish with Pumpkin Puree

We lay white fish wrapped in kadaif over pumpkin puree-the texture of the kadaif and the flavor of the fish creating a well-balanced dish

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La Coccola_Hokkaido Sea Urchin Spaghetti-Served with an extravagantly rich sea urchin cream

Hokkaido Sea Urchin Spaghetti-Served with an extravagantly rich sea urchin cream

The sauce of this rich pasta is made with cream, tomatoes, garlic, and sea urchin which are blended together, creating an intensely flavorful dish.

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◆Recommended◆ ~One dish from a certain day's course~

La Coccola_From the special course menu: "Kanpachi risotto in the style of sushi," inspired by Western-style sushi

From the special course menu: "Kanpachi risotto in the style of sushi," inspired by Western-style sushi

Risotto and lightly seared amberjack served with kelp jelly

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La Coccola_"Hokkaido raw sea urchin spaghetti" with luxurious rich sea urchin cream

"Hokkaido raw sea urchin spaghetti" with luxurious rich sea urchin cream

A rich pasta dish with a sauce made from fresh cream, tomatoes, garlic, and sea urchin. It has a full-bodied flavor. You can change the pasta dish of any course for an additional fee.

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◆◆MENU◆◆

La Coccola_Australian beef impanato from the course menu

Australian beef impanato from the course menu

It is a refreshing dish that adds aroma and flavor to the meat.

From request

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La Coccola_Red sea bream aquapazza from the course menu

Red sea bream aquapazza from the course menu

This is the fish dish of the course. It's Daido's sure-fire soup.

From the course

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La Coccola_Roasted duck from the course menu

Roasted duck from the course menu

French duck breast slowly and carefully cooked. The way it's prepared will vary depending on the situation on the day.

From the course

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La Coccola_Aomori scallop polpetti from a course meal

Aomori scallop polpetti from a course meal

Scallops and various seafood are prepared on a sweet potato.

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La Coccola_Sakura meat carpaccio from a course menu

Sakura meat carpaccio from a course menu

Domestic horse meat, mainly from Kumamoto, served as carpaccio with garlicky vinaigrette.

From the course

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La Coccola_Hokkaido hairy crab flan from a course meal

Hokkaido hairy crab flan from a course meal

A marriage of flan and hairy crab, gently seasoned with Japanese broth.

From the course

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La Coccola_Whale tail carpaccio from a course menu

Whale tail carpaccio from a course menu

Whale tail carpaccio. This is a valuable cut. Please contact us for more information.

From the course

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La Coccola_Pork Panzerotti from the course menu

Pork Panzerotti from the course menu

Deep-fried pizza made with sticky pork. Fried in the oven to remove all excess oil.

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La Coccola_Truffle Spaghetti from the course menu

Truffle Spaghetti from the course menu

When the season comes around, you feel like eating it.

From the course

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La Coccola_Braised eel in red wine and sautéed cod milt - from the course menu

Braised eel in red wine and sautéed cod milt - from the course menu

Enjoy our braised eel in red wine and cod milt during the cold winter months.

From the course

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La Coccola_Crab salad from a course menu

Crab salad from a course menu

The season for Seko crab opens in November.

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La Coccola_Fresh Tiger Prawns from a Course Meal

Fresh Tiger Prawns from a Course Meal

Live Tiger Prawns with Flan

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La Coccola_Sea urchin pasta

Sea urchin pasta

Due to the effects of red tide, the price of sea urchins has skyrocketed, but we are doing our best to secure them.

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La Coccola_Crab pasta from the course menu

Crab pasta from the course menu

Blue crab tomato cream pasta.

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La Coccola_Seafood pie with seasonal vegetable sauce from the course menu

Seafood pie with seasonal vegetable sauce from the course menu

The deliciousness of seafood wrapped in a pie

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La Coccola_Butterbur sprinkled on kudzu mochi (arrowroot cake) from a course meal

Butterbur sprinkled on kudzu mochi (arrowroot cake) from a course meal

The butterbur is gently wrapped in kudzu mochi.

From the course

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La Coccola_Sauteed thread snapper with snow crab jus. From the course menu

Sauteed thread snapper with snow crab jus. From the course menu

The threadfin reeds are grilled until fragrant and then finished with snow crab boiled water and butter.

From the course

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La Coccola_Pork fillet involtini from a course menu

Pork fillet involtini from a course menu

Pork fillet wrapped in slices of beef and grilled over charcoal. Enjoy with the texture of brick.

From the course

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La Coccola_Lightly marinated sea bass with mascarpone and tofu. From the course menu.

Lightly marinated sea bass with mascarpone and tofu. From the course menu.

The sea bass is marinated in a light Japanese broth and served with mascarpone cheese and Saikyo miso, then topped with Shirazu.

From the course

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La Coccola_Eyelight Fried Mushrooms in Cream Sauce from the Course

Eyelight Fried Mushrooms in Cream Sauce from the Course

Enjoy it with crispy, crispy noodles and seasonal vegetables.

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La Coccola_Cold Sakura Shrimp Pasta from a course menu

Cold Sakura Shrimp Pasta from a course menu

Spaghetti made with shrimp jus, Japanese-style stock and jelly.

From the course

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La Coccola_Mochi simmered in fond and Wagyu beef cheek from a course menu

Mochi simmered in fond and Wagyu beef cheek from a course menu

Wagyu beef cheek meat is marinated in red wine and then the rice cakes are simmered in the broth.

From the course

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La Coccola_From the special course: Sautéed golden-eyed snapper with golden flying fish roe From the course: Calligraphy made with squid ink

From the special course: Sautéed golden-eyed snapper with golden flying fish roe From the course: Calligraphy made with squid ink

Sauteed red sea bream accented with golden flying fish roe

From the special course

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La Coccola_Spaghetti with sea urchin, salmon roe and shrimp from a course meal

Spaghetti with sea urchin, salmon roe and shrimp from a course meal

Spaghetti made with luxurious seafood that is only available in season

From the special course

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La Coccola_Turnip confit and fried whitefish milt from a course menu

Turnip confit and fried whitefish milt from a course menu

Turnip confit is combined with the melting flavor of soft milt.

From the special course

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La Coccola_Shinshu Salmon and Summer Flavors Course

Shinshu Salmon and Summer Flavors Course

This luxurious dish combines relatively light Shinshu salmon with the flavors of summer.

From course menu

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La Coccola_Special course appetizer platter from the course menu

Special course appetizer platter from the course menu

The platter will be based on the ingredients available that day.

From the special course

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*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.

La Coccola

La　coccola　（外苑前　イタリアン　ラコッコラ）

Harajuku/Meiji-Jingumae, Harajuku/Omotesando, Tokyo

Western / General , Western / Italian , Western / Pizza

Italian/French / Italian

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-6804-5772 (+81-3-6804-5772)

All reservations will be accepted via web form to ensure a smooth reservation process.

If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.

location_onAccess: Five minute walk along Killer Street from Ginza Line Gaiemmae Station Exit 3. Located next to Harajuku Kindergarten. Also a seven minute walk from Omotesando.

restaurantCuisine: Western / Italian,Western / Pizza,Western / General / Italian,Italian/French

scheduleOpen: *Normal hours 11:30 AM-11:30 PM (last order 11 PM) 2 PM-5 PM is preparation time/lunch time features a lunch menu.

blockClosed: None

paymentsAverage price: Dinner: 4,500 JPY / Lunch: 1,000 JPY

credit_cardMethod of payment: Credit Card Accepted
Visa / Master Card; QR Code Payments Accepted
PayPay / LINE Pay

pin_dropAddress: Hayashi Bldg.2F , 3-42-3 Jingu Mae , Shibuya-ku, Tokyo map

local_taxiAddress (for taxi driver ): 東京都渋谷区神宮前3-42-3林ビル2F

translateEnglish services: Unknown.

listFeatures: Lunch / Late-night service / Special diet / Western cutlery / Smoking allowed / Reservations / Child friendly / Coupons/vouchers / course meals / All you can drink / Large cocktail selection / Large wine selection / Restaurants with Facebook pages
*Please add a special request for inquiries regarding smoking/non-smoking.

Notation based on the Act on Specified Commercial Transactions

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