The story
In the quiet residential streets of Shirokanedai, a staircase leads down to an intimate space that feels almost like a cave. That is TACUBO Shirokanedai, a second location from the team behind the celebrated Daikanyama original. Here, the warmth of wood fire greets you at the door.
The open kitchen is anchored by a wood-fired oven — the restaurant’s defining feature. It is not decoration; it is the engine of the kitchen. The flames and embers do more than cook; they infuse every dish with a subtle smokiness and seasonal character. As the restaurant’s own words describe it, the oven “draws out the essence of ingredients and the fragrance of the season.”
This approach to Italian cuisine prizes simplicity and depth. The menu is built as a rich à la carte selection, a deliberate break from the fixed-course tradition. Guests are encouraged to design their own meal — a few antipasti to share, a pasta course, perhaps something from the hearth. The shift from a single tasting menu to this flexible format is the restaurant’s “new challenge,” letting you eat as much or as little as you wish. Later in the evening, the space transforms into a wine bar, with a curated list of bottles available by the glass or the bottle.
The dining room seats 24 around a large oval table, a departure from the counter-focused Daikanyama original. The effect is social yet calm, with the crackle of the fire providing a natural soundtrack. Wine bottles line an entire wall, reinforcing the focus on pairing.
TACUBO Shirokanedai has been recognized with a Recommended rating in the 2026 Michelin Guide for Tokyo, and was also selected for Tabelog’s Italian Hyakumei (Best 100) in 2025. This is a restaurant where the ambition is clear: to offer Italian food that feels both innovative and familiar, driven by the honesty of wood fire and the rhythm of the season.
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