CIAORIGATO — Restaurant in San Francisco

Rigo Pastamoto; owner, culinary muse, and head bartender of Ciaorigato;was born during a thunderstorm when a bolt of lightning simultaneously struck an olive tree in Tuscany and a cherry blossom in Kyoto. Raised by his Italian grandmother (a former sumo wrestling coach) and his Japanese grandfather (once personal pasta maker to the Medici family), young Rigo's culinary destiny was written in the stars--and in marinara sauce.

His first masterpiece came at age 8 when he accidentally dropped his nonna's prized risotto into a sushi rolling mat. Instead of crying, he wrapped it with nori and created the world's first FUNGHI & TARTUFO roll--portobello tempura kissed with truffle cream that made grown men weep tears of umami joy. The local truffle hunters declared him "Il Bambino Miracoloso."

By 12, young Rigo had perfected his legendary FOCACCIAPAN--a mystical bread that combined his Italian heritage's focaccia with Japan's cloud-like milk bread. The rosemary sang arias while the truffle honey butter performed kabuki theater on your tongue. Food pilgrims traveled from both continents just to witness this carbohydrate miracle.

His teenage years were spent mastering the ancient art of Yakitori e Spiedini--flame-grilled perfection that bridged two worlds. His SPIEDINO TOP SIRLOIN with Angus beef and pancetta became so legendary that wild boars would voluntarily offer themselves for his skewers. The three house sauces he created were rumored to contain the tears of angels and the laughter of dolphins.

The turning point came when Rigo invented CIAORAGATONI--rigatoni with an 8-hour bolognese so perfect that time itself slowed down to savor each bubble. The shiitake mushrooms would whisper secrets of the forest while the Parmigiano Reggiano crowned each bite like edible royalty.

But it was his pizza innovations that got him exiled from both countries. The NERO DI TOKYO with its squid ink base caused such a sensation that octopi began forming protest lines, while his OKONOMIAKE PIE 4 FORMAGGI was deemed "too delicious for mortal consumption" by the Vatican's Secret Cheese Council.

Banished but unbowed, Rigo sailed to San Francisco on a gondola powered by pasta steam, where the fog reminded him of the mist rising from his grandmother's kitchen and his grandfather's ramen shop. Here, he would finally unleash Ciaorigato upon the world--a restaurant where East meets West, and every bite tells the story of a man who dared to dream in two languages of flavor.

They say if you listen closely while eating at Ciaorigato, you can still hear Rigo's ancestors cheering "Bravissimo!" and "Oishii!" in perfect...

If you're looking for a dining experience that’s both visually stunning and flavorfully unique, Ciaorigato is the place to be. This Japanese-Italian fusion restaurant offers a stylish and vibrant atmosphere, complete with great music that sets the perfect mood without overwhelming your conversation. The menu is a delightful journey of unexpected pairings and creative flair. We started with the tempura, which was perfectly crispy and incredibly light – a great opening to the meal. The highlight was definitely their modern sushi, especially the one featuring tuna paired with Genovese pesto – an unusual combination that somehow works brilliantly, bringing together the freshness of Japanese cuisine with the rich, aromatic twist of Italy. To finish, we tried the bomboloni filled with matcha cream – a playful and delicious fusion dessert that left us wanting more. The matcha added a subtle bitterness that balanced the sweetness of the dough perfectly. The staff was attentive and friendly, happy to explain the dishes and make recommendations. It’s clear they care about creating a memorable experience. Highly recommended for those who enjoy bold flavors, exotic combinations, and a modern,...

✨ A Taste of Something Truly Inspired ✨

While visiting San Francisco, I had the absolute joy of dining at a gem of a restaurant that’s redefining what fusion can be! Think bold, beautiful flavor combinations that somehow feel both comfortingly familiar and completely unexpected all at once.

The mastermind behind this experience? Chef Marco—a culinary talent whose vision and heart shine through in every bite. His dishes are as artful as they are delicious, blending umami-rich Asian ingredients with the soulfulness of classic Italian cooking. Picture delicate handmade pastas paired with miso-butter sauces, or charred bok choy served alongside silky burrata. It works, and it works brilliantly.

The atmosphere is inviting, the service warm and attentive, and the menu? A dream for adventurous food lovers. Chef Marco already has two other restaurants (which I’ll absolutely be adding to my list), and I genuinely wish him all the success in the world. He’s doing something very special.

If you’re in San Francisco and want a culinary experience that surprises, delights, and leaves you inspired—this is the place.

With admiration from a fellow lover of great food and gracious...