ROBERTO

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A small Italian near Jimbocho station. Absolutely love the lunch here. You can choose from two types of pasta and one stewed meat dish served with rice. The menu changes everyweek so I end up coming back here 2-3 times a week just to try everything because they all sound so tempting. The quality here is fantastic – actually I think it’s the best pasta lunch place in the area, but it’s slow because one chef is cooking everything and the restaurant is always packed with OLs and salarymen. Sometimes the wait could be as long as half an hour…and the counter seat around the open kitchen isn’t exactly the most comfortable place to sit for that long especially when you are hungry. Despite of the frustration of waiting, I always come back because the food is just too good. The appetizer and the soup in the picture above come with lunch, and they are always the same – onion and mushroom soup, and sweet potato salad. While they are not bad, I am so so so tired of its taste after being served it so many times – I guess no one goes back to the same lunch spot so many times like I do(^^;;;).

And for those who know about Japanese food critics…I actually saw Kurusu Kei eating there once at lunch time. I searched for his homepage(here) and checked if he has any recommendations for this area, found him blogging about another Italian restaurant near Ogawamachi station. I visited it a few times…and didn’t like the food there(^^;;).
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揚げナスとリコッタサラータのスパゲッティ ノルマ風、¥900。
豚肉とパプリカの煮込み、¥1000。
Fried aubergine and Ricotta Salata, Norman style, Y900.
Stewed pork and paprika, served with rice, Y1000.
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梅酒とビネガーで煮込んだ豚肩ロースのさっぱり着込み、¥1000。
カジキマグロと夏ナスソースのスパゲッティ、¥900。
Pork shoulder loin cooked with sour plum wine and vinegar, Y1000.
Kajiki Maguro(swordfish) and summer aubergine sauce, Y900.
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生うにのスパゲッティ、¥900。
いわしと新玉ねぎ パン粉のスパゲッティ、¥900。
Fresh sea urchin spaghetti, Y900.
Sardine and onion and breadcrumbs, Y900.
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サーモンと夏カブのトマトクリームスパゲッティ、¥900。
豚バラとインゲン豆のバジル風味スパゲッティ、¥900。
Salmon and summer turnip, tomato cream, Y900.
Pork belly and white bean, basil flavour, Y900.
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ずわいガニとかにみそ フレッシュトマトのスパゲッティ、¥900。
鶏肉の赤ワイン煮込み、¥1000。
Zuwai-gani(crab) and crab miso, fresh tomato spaghetti, Y900.
Chicken cooked in red wine, Y1000.
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マグロのテールとナスのラグーパスタ、¥900。
ホタテとアスパラのオーロラソース、¥900。
Maguro tail and aubergine Ragu pasta, Y900.
Scallop and asparagus, Aurora sauce, Y900.
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ビーフストロガノフ、¥1000。
カルボナーラ、¥900。
Beef stroganoff , Y1000.
Carbonara, Y900.
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生ハム 玉ネギ アマレットで煮込んだスパゲッティ アマトリチャーナ、¥900。
浜名湖産岩のりとホタテのペペロンチーノ、¥900。
Amatriciana – spaghetti cooked with prosciutto, onion, Amaretto.
Pepperonchino with Iwanori seaweed and scallop.
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エビと大葉 フレッシュトマトのスパゲッティ、¥900。
サーモンのレモン風味の軽いクリームスパゲッティ、¥900。
Prawn, Ooba(green shiso), fresh tomato.
Salmon, lemon flavoured cream spaghetti.
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ツナのプッタネスカ スパゲッティ、¥900。
牛肉のクリーミースパゲッティ、¥900。
Tuna Puttanesca.
Beef creamy spaghetti.
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ホタテと高原レタス とびっ子をのせたスパゲッティ、¥900。
刻み穴子とブロッコリーのラグーパスタ、¥900。
Spaghetti, highland lettuce, tobiko.
Chopped anago, broccoli, Ragu pasta.
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サルシッチャとドライトマト ブロッコリーのスパゲッティ、¥900。
サバと玉ネギ サフラン風味のスパゲッティ、¥900。
Salsiccia, dried tomato, broccoli.
Saba(Mackerel), onion, Saffron flavoured.
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小エビと白インゲン豆のペペロンチーノ、¥900。
生ハムとカリフラワーのトマトソーススパゲッティ、¥900。
Pepperonchino with small prawn and white beans.
Prosciutto and cauliflower, tomato sauce.
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牛肉のさっぱりポトフ仕立て、¥1000。
カジキマグロと茄子のペンネアラビアータ、¥900。
Beef Pot-au-feu.
Kajiki Maguro, aubergine, Penne Arrabbiata.

Menu(J): 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19.

Roberto (ロベルト)
Tel: 03-3518-0635
Add: 1-32, Jimbocho, Kanda, Chiyoda ku

4 thoughts on “ROBERTO

  1. I missed your reviews and gorgeous pictures! Everything looks SO yummy. I have to say pasta in Japanese is probably better than anywhere outside Italy.

  2. Hey Saki!
    Yes pasta is one thing I will miss. The Japanese understand “al dente”(maybe because they have similar concept for udon – “koshi”. Haha.). One Italian friend told me that for the same price, Japanese pasta is actually better than Italian ones. That guy is from Sicily!

  3. Hey Seat welcome back!
    Haha it looks like you almost got a catalogue of their dishes! I do like places that change their menu all the time, it makes sense as they only cook what’s seasonal and what’s fresh.

    I’m going to copy and try to make some of these dishes hehe… sound delicious and not that hard to make!

  4. Thanks for the pics. I haven’t been in Japan for two years, and seeing all of this is a nice reminder. There are lots of Japanese spaghetti places here but they’re just not the same.

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