osteria sughero — Restaurant in Tokyo

This is the place you need to eat at while in Tokyo.

I grew up watching my parents run a small business grinding their hearts and souls into creating something to be shared with others, and that is exactly what the owners of Osteria Sughero have done as well.

The Husband and Wife running this incredible place, have created something quite special here. From the service to the atmosphere, and most importantly the food.. It was something near perfection to say the least. It’s an intimate place, the setting is warm and inviting, and if you’re lucky enough to sit up at the bar like we did, you’ll be able to witness the chef in all of his glory cooking your meal with absolute certainty that the person that the plate will soon meet will have something delicious to devour.

While I digress, this place is an absolute must to eat at while you are here in Tokyo. 10/10 Thank you both for a dinner I’ll be craving every time I come...

One of my colleagues living Japan recommends me this restaurant　located nearby Tokyo-Tower. This tiny restaurant, with two tables and seven counter seats, has pleasant atmosphere. The chef-owner makes the food in front of the counter seats. You can see a series of cooking processes. Important for guests from abroad, the chef-owner utilizes translation gadget so that he can use multiple languages when taking orders. We, my wife and myself, had salads, beef steaks (Yufuin-gyu), fish plates, pastas and four glasses of wine. All dishes were awesome. I paid 18,000 Japanese Yen except the price of wine, including (i) 10% of service charge which usually required at decent restaurants in Japan and (ii) 10 % of sales tax. You will enjoy the Italian food with some Japanese...

A small Italian restaurant near the base of Toyko Tower, Osteria Sughero, offered up delicious, well crafted Italian dishes.

We enjoyed an entree of pork pate served with rocket and a Balsamic dressing with homemade bread which was delightful.

For main we ordered a pizza topped with mushroom paste and white bait. The dough was light, fluffy on the inside and with a thing base full of flavour. Was able to see the chef work his craft with the dough.

We also had a crab and broadbean pasta in tomato cream sauce followed by a creme catalana with homemade melon sorbet, which paired beautifully.

The chef and waitress were so welcoming and hospitable. Was a memorable last...