falò+ (Toranomon Hills)
Enjoy the exquisite taste of charcoal grilled Italian food
Daikanyama's Italian restaurant, Falò, has a fun bonfire-like atmosphere with a counter surrounding a grill in the center of the kitchen. A sister restaurant that follows the same style but adds the keyword "fermentation" has opened in the "Fourth Tower" of Toranomon Hills.
The newly appointed chef is Eguchi Takuya, who joined falò four years ago and has been gaining experience under chef Kashimura Hitoshi.
"The richness, umami, and acidity of fermented seasonings enhance the main ingredients and add depth to the flavor of the dish," says the owner, who handcrafts a variety of fermented seasonings, including miso and soy sauce, in the store. The storage space under the floor is packed with barrels and bottles waiting to be used.
"Baked Puffalo Porchetta"
Porchetta is a specialty of Falò. In Daikanyama, they roll a chunk of pork belly in special spices, but here they add the technique of fermentation. They use their homemade "matured pork sushi," which is made by mixing pork offcuts with softly cooked rice and salt and fermenting for about two weeks. The cream cheese-like flavor of the sushi adds to the rich flavor. 3,500 yen.
"Handmade pasta made from a guitar with homemade yuzu pepper and seaweed cream sauce"
The long, elastic pasta "chitarra," made with a guitar-like instrument, is also homemade, along with the fragrant Akashi nori seaweed and yuzu pepper dissolved in the sauce. 2,200 yen.
"Cartoccio"
"We want you to enjoy the thrill of eating a whole fish at a restaurant," he said, making this a standard menu item. On this day, the alfonsino was wrapped in foil with fermented Chinese cabbage, homemade soy sauce, and clam stock, and steamed to preserve the flavor and aroma. 4,200 yen.
This is a lively new restaurant, where the staff are enthusiastic about adding something new and unique to the menu, from starter dishes such as pate de campagne with aged pork sushi and white bean miso, cabbage grilled over charcoal, and squid ink spaghetti made with homemade salted fish, to the final pasta dish.
Eguchi makes full use of the charcoal grill in the center. 
The curved edge of the counter naturally encourages you to face it.
