Trattoria La Tana cucina casalinga tipica Giapponese — Restaurant in Florence

In the West we often associate Japanese cooking with expensive, high end, minimalist dishes, and we forget that people are people everywhere, that everyone has (and craves) homely, simple dishes that make us feel at ease and warm inside. This is what you get here: good, hearty dishes, the kind a Japanese family might eat in the comfort of their home. There's no sushi, sashimi or anything of the sort here: instead you have katsu (pork and chicken), hambuga steak, miso ramen and other similar, comforting dishes. The menu is both a la carte and combo, and there's good variety, without being overwhelming (I'm generally wary of restaurants with too many options). The food itself is good, in a comforting, homemade way. The prices are good, along the lines on what you'd find in an Italian trattoria. The decor is simple, and coupled with the good food and service, it creates a warm ambience that puts...

Disappointing experience. My wife wanted a change and fancied Ramen. So we went here. Her Ramen was good. I tried the wagu beef. It was very tough and undercooked. Sent it back, and it came back the same. Tried the chicken fried in soy and ginger. Could not taste any ginger. Very salty. Note that every Japanese restaurant I have ever been to around the world normally incudes a small portion of miso soup or salad as an apertiser with a main course. It goes without saying that rice is included, and tea. Not here. You have to pay for all these as extras. The prices are high for what they provide. Note that the menu in the google photos that shows a set menu for 12 euros is out of date. Waitress was very nice. Restaurant is...

The food was delicious. Starters from the mozarella tomato salad, smoked duck, to prosciutto and melon were great. The mussels, tagliolini with truffle mushrooms, and spaghetti vongole (clams) were also quite tasty. But hands down the best was the filetto di manzo alla griglia con porcini. It was probably amongst the best and well-made closer to rare steaks I've had (and I've had a lot of prime rib steaks in my life). The porcini gave it a flavor similar to foie gras so the meat tasted a bit like it was coated with foie gras. Everyone at the table agreed it...