Trattoria Tabule (Minato Mirai)
Herbs and spices are the key to Middle Eastern Italian cuisine
In recent years, Middle Eastern cuisine has been gaining attention from gourmets around the world, but it is still not well known in Japan. So why not combine it with Italian cuisine, which is popular among Japanese people? This idea led to the creation of Middle Eastern Italian cuisine. The masterminds behind this are Chef Yoshiyuki Okuno, who heads Michelin-starred restaurants such as La Brianza, and Chef Fumio Yonezawa, who served as the first Japanese sous chef at the three-star Jean-Georges in New York and contributed to the restaurant's expansion into Japan.
"Basil and fresh kale pesto chitarra"
This is a traditional Italian Ligurian pasta dish with pesto sauce, served with chitarra from Fuji Menzu Kobo, a noodle factory in Okayama Prefecture. The addition of fresh basil and kale deepens the green color and adds a bitter, mature flavor. The aroma and texture of dukkah, a Middle Eastern spice mix, add a nice accent. 1,800 yen.
"Signature Table with Yogurt Sauce"
This dish is a gorgeous update of the tabbouleh, which has a strong garlic and parsley flavor. Seasonal vegetables and fruits add color and freshness, and the addition of quinoa adds a fun texture. The rich yet refreshing yogurt sauce is also delicious. 1,200 yen.
"Aged potato salad with mussels and green alissa"
"Serious potato salad" made by a top chef. Made with three-year-old May Queen potatoes and served with a green chili pepper sauce. Made with Edomae herbs grown on a former factory site in Ota Ward. 1,500 yen.
The two chefs launched the online salon for the future of food during the COVID-19 pandemic, and the aim is to introduce producers taking on new challenges. The à la carte menu includes dishes like tabbouleh incorporating seasonal fruits and pesto with kale. Surprises can be found even in familiar dishes, and new dishes are a joy to discover. Their skill in creating flavors from scratch and turning them into comforting delicacies is impressive. With growing interest in spices and superfoods, this could become the seed of a new trend.
Chef Shohei Moriwaki, a member of the online salon and owner of the vegan raw terrine shop Emma., was in the kitchen. 
The ceiling is high and open.
