Ristorante Honda

Our last meal in Tokyo, one star Restaurant Honda. Once again, Japan first, Italy second. It was specifically chosen for hubby because of this dish: “Tetsuya Honda’s culinary creations link the traditional cuisine of Italy with the seasons of Japan. The speciality, ‘Sea Urchin Tagliolini’, uses no cream, relying instead on lashings of sea urchin to achieve a rich, satisfying flavour. “ The rest of the menu followed suit. Chef Honda chose only the highest quality seasonal ingredients and coaxed the essence of each protein in way that elicited surprise and delight. No question we were enjoying Italian food; even the pasta was handmade. But classic Italian ingredients like balsamic and olive oil were creatively combined w dashi, miso, koji, foraged mushrooms, fermentations, and more. There was no mistaking we were in Japan. We loved the shirako pasta, for example. The omentenashi ( hospitality) was old school Tokyo. We were the only foreigners, but were treated with great care . They laughed at my self deprecating description of us as henna gaijin. So yeah maybe we were a little loud, but I blame the awesome gaja;) #thefoodietraveler#kuishinbo

Our friend invited us to eat here for the autumn plated course. It was very good. Service also very good and we were able to sit and talk comfortably. Servings were very

Ristorante Honda is a 1 Michelin star restaurant ⭐️ in Tokyo specializing in traditional Italian cuisine with a perfect combination of seasonal Japanese ingredients. The special thing about this restaurant is that you can choose an appetizer, main course and dessert, there are about 3 to 4 choices, so my mom and I chose different dishes and they all looked delicious and tasted great. All the dishes were beautifully designed. The elegant dishes were carefully designed – it felt great even when I was full. The Hokkaido Kasbe stingray fin with tomato sauce and brown butter was delicately prepared, the umami flavor was great. The cold Caprese with fruity tomatoes was an extremely delicious pasta dish, it was much better than you think. The beef with red wine, shallots and raisins brought out a very rich flavor. As a 1 Michelin star restaurant but very affordable, this is probably the cheapest restaurant I have ever eaten in Japan so far. I have eaten here twice and both times I have been extremely satisfied, from the quality of the food to the excellent service. ¥30,250 / 1 person ~ 4.8 million VND (US$189)

One of my favorite lunches (significantly more expensive at dinner). Really excellent dishes, not a single miss. Chef comes out to thank you, the staff are so kind, and the food - SO YUMMY. Came back 3 times in a month for their mushroom pasta and Catalana dessert that were seasonal - and exquisite.

One of the few Michelin restaurants I could go to on a Sunday. I booked the Honda course and it was really great. You have to be very hungry to handle all of this. The wine selection is excellent and the staff who notice every little detail

MIchelin 1 star restaurant, Cooking is good. Pasta are particularly cooked well. Wine list need to be improved. Family run small restaurant of 6 tables only. Recommended

A nicely , friendly restaurant for lunch with reasonable pricing. Enjoyed the mackerel and the pasta’s ( a tad on the salty side ). I can’t wait to come back & try the uni pasta which they did not have today.

This quant restaurant has the best squid ink pasta in the world. It’s not surprising that they have held a michelin star for so many years. Great spot for tourists who want to try seasonal delicacies that are both italian but with the sensitivity of Japanese culinary tradition.

This is another award winning restaurant and they are good neighbor friend with florilage which makes sense. The ambiance is very intimate at this restaurant versus florilage where it was a community dinner. I loved my conversation with the manager who was the server as well. Not only was he professional and friendly, he was very good at explaining each dish of how it was built. Again, this place is another Michelin restaurant. Each dish really emphasized on pulling out the flavor of the natural resouece such as corn potage. There was nothing artificial about it, just a pure corn and side of goat cheese. It flew my mind. The wine pairing was right on as I described what I wanted. There are only about 6 tables in the restaurant. Sincerely appreciate every detail of the dish. Although I give 5 stars, I was not a big fan of the white fish, which tasted fishy. Also, the beautiful wagyu beef had a little bone in the meat, which happens; however i found it bit salty. When i detect a restaurant with salt usage over pulling out the taste of the ingredient, i deduct points in my head. My absolute favorite squid pasta was mastered here with fresh sea urchin. I also loved the finishing touch of rose petal rose sorbet, which was surprisingly refreshing and cleaning petals. I still would choose fiolege over this restaurant for a reason that nothing at fiolage disappointed nor missed one check mark. I did enjoy the interaction and culinary discussion with the manager slash server here.

Amazing. Came here for lunch, had the dinner 11 course menu. Truly an Italian kaiseki experience.

A bit off the beaten track, but still in the heart of Tokyo. Cozy atmosphere of 20 seats. Excellent service. Excellent food. Lunch sets at 4,000 and 7,000 yen