The story
In a quiet corner of Akasaka, Filemone brings the spirit of Italian regional cooking to Tokyo. The name comes from a farmer in Roman mythology who welcomed weary travellers – and that ethos of generous hospitality runs through everything here.
The kitchen works directly with producers, travelling to farms and fisheries to source seasonal ingredients. These are then translated into Italian regional dishes that change with the calendar. The result is food that feels both grounded and thoughtful.
The dining room is open for three services. Mornings bring plates like an open sandwich with avocado, poached egg and tuna, or buffalo mozzarella with semi-dried tomatoes and spring chrysanthemum paste. At lunch, the set courses offer a choice of seasonal pasta, followed by dishes such as sea bream vapore with spring cabbage sauce or a tender veal cutlet with cacciatore sauce. Dinner expands into a full Italian meal, with antipasti like burrata and high-sugar tomatoes, carpaccio of smoked yellowtail from the Gotō Islands, and a warm crepe of porcini mushrooms shaved with Italian truffle.
Pastas change with the seasons – spring pea tagliatelle, kitaara with hairy crab and ripe tomato sauce, or tajarin with wild mushrooms served as a mushroom cappuccino. Secondi include braised lamb in white wine, roast red beef with consommé sauce, and a hearty red wine-braised beef with mushroom mash.
The wine list is chosen to complement the food, and the service is personal and unhurried. Filemone has been recognised by the Michelin Guide, a fitting nod to its commitment to ingredient-driven Italian cooking and the warmth of its welcome.
Recognition
Ambience
Details
Location
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