Shihoma Pasta Fresca

"This restaurant has become one of the most talked-about addresses for affordable and delicious fresh pasta, so it’s hardly surprising there’s always a queue out of the door. The project was originally started by chef Marcio Shihomatsu, an aficionado of Italian cuisine, with his home delivery service. Following on from the success of this, and the arrival of chef Bia Limoni to run the kitchen, they opened a restaurant where handmade delicacies are now created daily. The compact interior features an open kitchen, where you can watch pasta being made, enhanced by a pleasant terrace for a relaxed lunch or dinner. The menu is full of excellent options, but the house speciality is the delightful agnolotti di agnello (pasta filled with lamb braised in white wine) with a butter sauce and mint oil – simply divine!" - Michelin Inspector

Shihoma Pasta Fresca

"This restaurant has become one of the most talked-about addresses for affordable and delicious fresh pasta, so it’s hardly surprising there’s always a queue out of the door. The project was originally started by chef Marcio Shihomatsu, an aficionado of Italian cuisine, with his home delivery service. Following on from the success of this, he then opened a restaurant where handmade delicacies are now created daily. The compact interior features an open kitchen, where you can watch pasta being made, enhanced by a pleasant terrace for a relaxed lunch or dinner. The menu is full of excellent options, but the house speciality is the delightful agnolotti di agnello (pasta filled with lamb braised in white wine) with a butter sauce and mint oil – simply divine!" - Michelin Inspector

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"Marcio Shihomatsu, the executive chef and founder of Shihoma Pasta Fresca, worked on his pasta skills at Italian restaurants in Canada for years and spent time in Italy to learn all the ins and outs. In Vila Madalena, his no-frills, garage-like restaurant creates traditional recipes with hints of modernity, like the cappellacci stuffed with polenta and braised pork knuckle or the agnolotti with chicken liver pate and sauteed mushrooms finished with butter and wine. For the purists, there are also classics such as amatriciana and beef lasagna on the menu." - Rafael Tonon