LaVASARA CAFE&GRILL — Restaurant in Tokyo

I recently visited an Italian restaurant that left a strong impression on me—not just because of the food, but also due to the subtle details that made the dining experience feel thoughtful and inviting.

The first thing I noticed, even before looking at the menu, was the complimentary welcome drink. It was a simple glass of cold water, served almost ceremoniously upon being seated. It may seem like a small touch, but this kind of gesture sets the tone for a restaurant—it says, “You’re our guest, and your comfort matters.” On a warm day or after a long walk, that drink alone can feel like the beginning of a pleasant escape.

I ordered their quattro formaggi pizza, one of my personal favorites and often a benchmark for how seriously a place takes its cheese. The pizza arrived beautifully presented, with bubbling, golden cheese covering the thin, crispy base. The blend of cheeses was incredibly well-balanced—each bite offering a unique melt of flavor, ranging from creamy and mild to sharp and tangy. It was clear that they didn't cut corners when it came to ingredient quality. The crust was thin and crispy on the outside, yet chewy enough toward the center, allowing the cheese to shine without being weighed down.

However, there was one unexpected element that slightly detracted from the otherwise excellent experience: a caramel-like sweetness drizzled over the top. I understand that some modern variations of quattro formaggi include a touch of honey or sweet reduction to contrast the saltiness of the cheese, but this version leaned a bit too sweet for my liking. The caramel flavor, while possibly intended to add complexity, didn’t quite complement the rich, savory cheeses—it clashed a little too sharply with the depth of the gorgonzola and parmesan, and lingered awkwardly on the palate. While it didn’t ruin the pizza, it did take me out of the moment a few times. I found myself wishing the caramel had either been more subtly integrated or left off altogether.

That said, the cheese blend was truly the hero of the dish. Despite the caramel misstep, I couldn’t deny the quality and care that went into the preparation. The mozzarella pulled beautifully, the blue cheese gave it a bold character, and the other cheeses tied it all together without overpowering each other. It’s rare to find a restaurant that strikes such a careful balance, especially with a cheese-heavy dish like this.

As for the ambience and service, they were equally commendable. The staff were warm, attentive, and clearly proud of their work. The restaurant had a cozy but refined feel, with ambient lighting and a relaxed energy that made it easy to settle in. Dishes came out at a good pace, and I never felt rushed—always a sign that a place respects your dining experience.

In summary, I’d rate this restaurant quite highly. While the caramel touch wasn’t to my personal taste, the overall quality of the pizza, the thoughtful service, and the small hospitality details—like the welcome drink—made the visit worthwhile. If you're a fan of cheese-forward Italian dishes and enjoy creative takes on traditional recipes, this place has a lot to offer. I’d happily return, perhaps next time requesting the quattro formaggi without the...

Do not come here for the food or service. Just the atmosphere could be nice. Ordered drinks, needed to wait a long time for that alone even though the restaurant was empty. Probably it was out of stock (or perhabs they forgot the ice) since that is the next point, i got water served without ice. That doesnt really happen in japan. You either get cooled water or ice with it. But lukewarm water in a restaurant just isnt it.

Now the worst part of it all was the disappointing pizza. Since there was many good reviews, i decided to trust it. The pizza had nothing to do with a pizza. More like a baked bread. The first one i received was totally underbaked, it did not have any color on the backside. It was literally white. So i returned it (the already cutted pizza) and got the very same pizza back just baked a little more. That by itself is really a shame, if you return something like that, you would expect a new one. If you "rebake" it you will not get the same result as if you would make a new one.

And it still wasnt good. At least crispy now but as i mentioned the pizza dough was catastrophic just tasted like bread. Also the crust on the outside was partially just a thin layer like it did not exist. All in all, anybody could recreate that easily at home, dont need to go to a restaurant.

I hope that this is not normal at that restaurant, since none of the waiters apologized for anything or apologized for any waiting times. And there were 3 people just standing around basically doing nothing because of no guests.

PS: If i compare my pizza to the pictures posted on here, it did not look anything like it. So i suppose when they dont have many guests the...

TLDR: Atmosphere: great. Appetizer: unwelcoming. Entree: monotone. Dessert: it’s complicated. The quality does not match the price tag. I completely second @Resul Ucar’s review below: mediocre.

I would like to preface this with the positives: the staff was incredible, quick to communicate with Google translate when needed, and the atmosphere was awesome! I really wanted to love it, especially since I kept going after the appetizer…

However, the chef’s choice of three assorted appetizers (beef tendon and bruschetta [my favorite], oyster and couscous, and baby corn-eggplant-blue cheese rolled in chicken) was aesthetically unwelcoming. It looked pretty monochromatic and nonharmonious, I didn't take a picture because it was quite a turn off. But if you close your eyes, the three independently were good, but I’m not 100% sure the three were good together.

Moving onto the entree of cold sea urchin and Japanese beef tartar capellini: I really wanted to like this more. The uni was present flavorwise, but was not there visually. The beef was just a chewy texture on the plate, which is expected (it's tartar), but I would’ve liked it more minced and maybe prepared with it’s own dressing to make the dish less monotone and dense (some more acid or something). The execution ultimately made me feel like I was eating bad raw steak.

And now dessert, this was what I wanted on a hot day, a great gelato with an espresso. But, I would’ve liked my espresso and my gelato at the same time. Instead, I got the espresso significantly before the dessert and the coffee cooled and the crema died along with...