The concept is intriguing: ‘Italian cuisine from all over Japan’, the furthest thing from traditional Edo fare. Its strength is its unique routes to obtain seafood from around the country, sourced from intermediate tuna wholesalers. The chef’s speciality, tuna, is served as carpaccio, tuna salad, roast cheek of tuna and more. To encourage drop-in trade, the restaurant offers a selection of pasta at lunchtime and an extensive à la carte menu in the evening.