ICARO Miyamoto

With respect to pasta, we have certain preferences on which we will not compromise. The white wine sauce, cooked with ingredients such as celery, carrot, and onion, is combined with the thigh meat of an ezo deer, to really bring out the rich flavors. The appeal of handmade pasta lies in its texture and softness, qualities that dried pasta just doesn't have. Using plenty of egg yolks, the outstanding smoothness and incredible texture is born of an intuition that tells us the exact composition that will go best with that season and weather. Our restaurant is designed to be a place with a mature atmosphere where you can relax as you drink wine. We like to keep the right balance with our service, maintaining an appropriate distance to the customers, not too close and not too distant. Our interior has a "woody" theme, reminiscent of the area of Trentino-Alto Adige, where the chef spent four years. Throughout the restaurant there are pictures and decorations producing a warm atmosphere. read more