Per Bacco

Part of the pleasure of choosing pasta at lunch is discovering the combination of ingredients in each dish. When diners visited, options included peperoncino with small shrimp and chrysanthemum greens, and Bolognese-style meat sauce with aubergine. Some noted that the slender pasta was served al dente. Another lunch included salad, pasta, mini focaccia, dessert and a choice of coffee or tea after the meal. One diner recalled the tang of the salad’s vinegar dressing, while the focaccia was just right for mopping up the pasta sauce. Several diners enjoyed the mousse dessert, too, with yoghurt, cacao and espresso among the flavours that make for a tempting finish to lunch.

At Per Bacco in Higashi-Nakano, the menu also features dishes that make use of seasonal ingredients. Listed pasta options include tagliolini with whitebait and Japanese parsley, and linguine with salsiccia and spring cabbage. For an antipasto, there is potato salad with broad beans and Gorgonzola, or a steak-style preparation of kami-mino (beef tripe) served with fresh tomato and rocket. Dinner mains include trippa simmered with seasonal ingredients such as bamboo shoots, and a dish of loin from Iruma Sangen pork. There is also a wide selection of wines to explore alongside the food.