Zozzona

Somewhere between a Tokyo trattoria and a Roman pasta bar sits Zozzona, a restaurant that treats Italian cooking less like doctrine and more like a language open to reinterpretation. The kitchen draws from the Japanese idea of Itameshi, Italy seen through Tokyo’s culinary lens. Fresh pasta anchors the menu, made daily and paired with sauces that feel both familiar and slightly unexpected. The chilled tagliolini freddi arrives bright with shiso and walnut pesto, topped with marinated squid, while airy seaweed zeppole is dusted with parmesan. The room hums with a soundtrack of Japanese city pop and the easy rhythm of bottles opening and plates landing in the middle of the table—exactly as they should.

Tatler Tip

If you’re undecided, go with the chef’s seven-course omakase menu, which offers a guided tour through the kitchen’s best pastas and sharing plates, and pairs particularly well with the optional sake flight.