Italian Tatsumi Shirokanedai

Overpriced and Rude – The Worst Experience for Foreign Visitors in Japan

I had a terrible experience at this restaurant despite paying 117,370 yen for two people.

This restaurant only offers two seating times: 6:00 PM and 8:45 PM. However, when we arrived for our 8:45 PM reservation, the previous group was still dining, and our meal was awkwardly timed around them.
The chef ignored us completely and only talked and drank with the Japanese-speaking guests.
Despite the fact that the wine pairing cost nearly two-thirds of the meal price, the quality had dropped drastically compared to my visit 1-2 years ago. When I mentioned this, the chef walked away and never returned.
Even though we were still eating, the staff started tidying up loudly in front of us, making us feel unwelcome.
They even turned off the lights above our table after the other group left.

The service was so terrible that we decided not to eat dessert and just paid the bill. As we were leaving, the chef sarcastically said, Arigato gozaimasu, in a mocking tone.

For this price, I expected a premium dining experience, but instead, I received one of the worst services I have ever had in Japan. Even if this restaurant was better a few years ago, the quality of the food, the wine pairing, the chef’s professionalism, and even the number of reserved guests have all declined.

Experiencing the best steak of my life, a flawless medium-rare delight, each bite a dance of exquisite flavors, elevating a simple meal into an unforgettable culinary journey.

I received my long-awaited pasta course. Although I was on my way back from Italy, I didn't really feel like I was from home, and the course was full of items that I wanted to eat as a Japanese person, so I was very happy with the timing.

I wanted to eat some salmon roe when I got back.

I was really busy making lasagna, and it's been a while since I've had something as authentic as this.

The last ramen. There's no way it wouldn't be delicious for someone like me who just returned from Japan. You mentioned that you might open a specialty store, and I'd like to go there if that happens.

The store was very clean and I had a comfortable time there.

2024.9 4th Pasta Course
This time it consisted of 8 dishes of pasta and 1 bowl of ramen.
Federini Oscetra caviar
Egg yolk pappardelle with porcini and lobster
New salmon roe trophie seaweed sauce
Mentaiko spaghetti 1.7mm
Lasagna meat sauce and pumpkin semolina flour
Cappellini Wasabi and Aoriika
2mm dried noodles Akio Peperoncino Karasumi
Cavatelli 5 hours abalone
37% water added Chinese noodles, soy sauce ramen, gamecock and tonkotsu
Caramelized black figs, milk ice cream, sesame oil, salt
We are particular about all the different types of noodles. I really like the combination of Trofier salmon roe and seaweed. I also like the cappellini with wasabi and bigfin squid, which is novel. Excellent sense of Japanese style. I was full after eating lasagna, but the next time I finished it because it felt refreshing. The ramen at the end is also exquisite. I feel like it's now at the level of a specialty store.

2023.4 3rd Pasta Course
Gamecock consommé with gamecock ravioli Parmesan 36M
Orecchiette (made with semolina flour and water), snap peas, bonito stock, whelk
Federini Clam Sudachi Caviar
Pappardelle Bolognese, pancetta and ground beef, emphasizing the meatiness, Japanese pepper
Tagliolini, hairy crab, Genovese, anchovies, garlic
Mancini spaghetti, sea urchin, tomato, garlic
Pichi, abalone, liver, seaweed, seaweed, mushroom, karasumi
Raviolone, ricotta and egg yolk, white asparagus, morel mushrooms, butter sauce, Comte cheese
Cappellini, white shrimp and tomato soup, shiso flowers
Mont Blanc/Miyazaki Mango Yogurt Ice Cream
Cannoli lemon cream
A total of 9 dishes are offered, all of which are different types of pasta. The result is understandable as it takes more time to prepare than usual dishes. The first dish was the usual gamecock consommé. There was gamecock ravioli in there, and it was delicious. All of them were delicious and I liked them, but I especially liked orecchiette and federini. Of course, the specialty Raviolone is also delicious. Dessert is Mont Blanc. It's the only recipe on this menu that doesn't change, but it's extremely well-done.
An irresistible course for pasta lovers.

In December 2021, Chef Watanabe, who was at K+ (Kagerou Plus), became independent and opened.
Omakase course
Gamecock consommé
Oysters Asparagus Sauvage Rice
Renai sea urchin cold chawanmushi
Kurobuta pork, spiny lobster, fatty fish
Hairy Crab Genovese
Golden sea bream, cauliflower, clam soup
Ravioli ricotta and corn
Egg yolk butter sauce Parmesan 24M Australian winter truffle
black sirloin
Asatsuki karasumi of tree buds
mont blanc
black tea
The deliciousness of the food is still there. It was very delicious from the first consommé. The chawanmushi with sea urchin was also delicious. The degree of completion is very high. The pasta and ravioli are also delicious. My favorite taste. The sirloin, the main dish, is so delicious that you'll want to eat more. A restaurant where you can enjoy delicious food with interesting wine pairings. recommendation.

It's the best shop!
I come here every two months and it always feels fresh and delicious.
My favorite way is to walk along the bus path at dusk from Ebisu Station, but on days when the weather is bad, I sometimes take a taxi or take the bus from Ebisu Station to Ebisu 3-chome bus stop.
As for the food, I think it can be conveyed as an anecdote by the words a foreigner says next to you.
Take a sip with a spoon
[Amazing! ]
When it's really delicious, nationality doesn't matter!