PRIMO PASSO

The story

PRIMO PASSO: Italian with Japanese Sensibility in Tokyo – Michelin-Starred Pasta

Italian with Japanese Sensibility

At PRIMO PASSO in Tokyo’s Shintomi district, Italian cuisine is reimagined through a Japanese lens. The restaurant’s name means “first step” – a nod to chef Tomoyuki Fujioka’s fresh approach after years of classical training. Fujioka, born into a family of sushi chefs, fell in love with pasta and pursued Italian cooking. He honed his skills at starred restaurants in Japan and abroad, eventually becoming head of the pasta section at three-Michelin-starred Quattro Passi in Naples. Returning to Japan, he opened PRIMO PASSO to create Italian food that only a Japanese chef could make.

The Omakase Experience

The core of the menu is an omakase course (from ¥19,800) built around five pasta dishes. Chef Fujioka selects seasonal ingredients from across Japan, blending Italian techniques with Japanese dashi and umami. Saltiness is complemented by natural flavors, resulting in refined, delicate dishes. The course changes with the seasons, showcasing the depth and versatility of pasta.

Atmosphere and Pairings

The interior combines wood and earthen walls, creating a warm, quiet space with Japanese aesthetic touches. Eight seats at a single-slab counter overlook an open kitchen, offering a front-row view of the cooking. A private room accommodates 2–6 guests for business or special occasions. The drink pairing program features over 200 wines from Italy and beyond, plus sake and umeshu. Unconventional matches, such as tomato pasta with plum wine, are designed to enhance the meal.

Recognition

PRIMO PASSO earned a Michelin star in the Tokyo 2026 guide, its second consecutive year with the award. It was also selected for the 2025 Tabelog Italian TOKYO Hyakumei (100 Famous Restaurants). These honors reflect the restaurant’s commitment to precise, expressive pasta cooking in an intimate setting.