Ikebukuro La Bettola Da Ochiai

I couldn't forget Chef Ochiai's pasta that I had eaten at an event before, so I visited the store.
There were already two groups waiting around 12:40 on weekdays. After waiting for about 15-20 minutes, we finally got inside. Things seemed to go smoothly after that, so maybe it was timing. Although it is located on the restaurant floor of a department store, it is best to make a reservation for lunch.

The chef's specialty, sea urchin cream pasta, is exquisite.
Course B includes an appetizer, focaccia, pasta, and main course for ¥3,630.
Unfortunately, although the focaccia was large, it was cold. The butter (¥330) was hard and difficult to melt.
Dessert and coffee are extra.
There are three types of wine by the glass: white and red. 800 yen to 1,100 yen per cup.

Directly connected to Ikebukuro Station, on the 8th floor of Seibu Ikebukuro.
This restaurant is owned by the famous chef Ochiai, who is well known in the Italian world.
The Ginza main store is also known as the most difficult Italian restaurant in Japan to get a reservation.

As it is located in Seibu, the atmosphere inside the store is calm.
It's not a place where young people gather, but rather adults in their 30s to 70s who come here on dates or with friends.

The evening menu includes Menu A, where you can choose an appetizer and pasta, and Menu B, where you can also choose a main dish.
Ochiai's specialty is spaghetti made with fresh sea urchin, so if you're a first-timer, I highly recommend ordering this.

On this day, we had Menu B, where you could choose an appetizer, pasta, and main dish.
The appetizer platter is especially recommended.
Each and every colorful appetizer is carefully prepared and delicious.
The moment you eat the appetizer, it has a taste that makes you think, ``Ah, the next dish is definitely delicious.''

Ochiai's famous fresh sea urchin spaghetti does not use 100% sea urchin, but instead adds tomatoes and an exquisite amount of cream, making it a delicious dish that is not too bitter and can be eaten to the last bite.
The pasta made with 100% sea urchin is good, but it's the attention to detail that makes it so special.

The second most popular dish, Ario Olio Spaghetti with shrimp, arugula, and white sesame, is a perfect quintet of fragrant garlic, bitter arugula, flavorful sesame seeds, plump shrimp, and delicious pasta, all in perfect harmony.

For mains, we had Shumi pork cutlets topped with mozzarella cheese and grilled Shumi pork with lemon.
This was also really delicious, and I think 4,400 yen is a very reasonable price for such a delicious course.
There are 3 dishes: appetizer, pasta, and main dish, but the portions are large enough to fill you up.

By the way, Ochiai is quite crowded at lunch time, but not so crowded at night.
The Ginza store is extremely crowded at night, so it's a little-known spot in Ikebukuro at night.
This is Italian food with the best value for money that adults can enjoy.

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This restaurant is run by Chef Ochiai, who is very famous in the Italian world. You can enjoy delicious Italian food at a relatively reasonable price. Located inside Seibu Department Store in Ikebukuro, it is very convenient to access.

◾️Food etc.
This time, I had a lunch of sea urchin spaghetti. The slightly hard pasta was mixed with the rich sauce with the scent of sea urchin, and it was very delicious.
I also ordered an Italian beer, which was refreshing and delicious.

◾️The atmosphere of the store etc.
As for the interior, I think you can imagine a restaurant inside a typical department store.