ciocco

A course at ciocco in Sangenjaya moves from starters through dessert and a final savoury dish, with wood-fired cooking at its heart. Visitors have remarked on the way the cooking brings out the character of the ingredients, as well as on combinations that are not quite what they expected.

One visitor recalled a course that began with corn gelato. After a fish dish came pasta with Japanese pepper and whelk. The combination of ingredients stayed with the diner, and may appeal to pasta lovers. Another visitor enjoyed a main course pairing Hereford beef sirloin with Kamifurano Wagyu rib roast. They noted the contrast between the two cuts, which had different levels of fat, and were also pleasantly surprised when the course finished with a rice dish. These are examples from particular visits; the changing sequence is part of the course’s appeal.

Visitors have also been struck by the way the wood fire brings out the aromas of ingredients beyond fish and meat, including vegetables. One diner described a distinctive smokiness from dishes cooked over the hearth in the restaurant. Another remembered the house-made bread, kneaded with yam, as pleasantly chewy—a distinctive touch between courses.

Wine is another part of the experience. Visitors have reported enjoying drinks chosen to go with the food; the wine selection is broad, and some diners have tried a wine pairing. Choose a course to focus on the food, or consider a pairing if you would like to take your time over the match between food and drink.

The restaurant is on the 3 floor of the Echo Building in Taishido and serves dinner. Reservations are available. Access involves climbing stairs to the 3 floor, so the restaurant is not suitable for wheelchair users.