TOSAGE
①Please introduce your restaurant.
My name is Ryo Tosaka, chef at TOSAGE in Motoazabu.
TOSAGE is a Tokyo-style Italian restaurant with counter seating, where we make generous use of seasonal ingredients.
②What values or principles are most important to you as a restaurant?
Delicious food is a given, but what matters most to us is creating an enjoyable experience for our guests.
We pay close attention to the presentation of ingredients and value building a close, personal connection with each guest.
③ How do you select your ingredients, and what do you prioritize when sourcing them?
We begin each dish by choosing a main ingredient.
Then, we carefully select seasonal ingredients that enhance and complement it.
④ What makes your restaurant unique compared to others?
In the second half of the course, guests can enjoy up to six different kinds of pasta—choosing as many as they like.
⑤Do you have any particular approach or philosophy when it comes to plating and presentation?
We avoid overly complicated plating.
Instead, we aim for simplicity, using only what’s necessary to express the dish.
⑥ How do you curate your selection of alcoholic beverages?
Our sommelier carefully curates both bottle and glass wine selections.
Only wines we’ve tasted and truly found delicious make it onto the list.
⑦ Can you tell us about your attention to interior design, tableware, and the overall dining atmosphere?
The interior features a gray color palette, and we use cutlery handcrafted in our hometown of Niigata.
Our open, face-to-face counter setup offers a sense of live interaction that you won’t find at most other restaurants.
This cutlery was made in Tsubame City, Niigata.
Crafted by Yamazaki Metal Industry, these precision-made silver utensils are the same as those used at Nobel Prize banquets.
Some are ergonomically designed to fit the shape of the mouth, while others are adorned with gold detailing for a refined aesthetic.
Many Western-style restaurants use imported knives for meat courses,
but we prefer these for their sharpness, brilliance, and beautifully crafted design.
⑧ What inspired you to become a chef?
I’ve loved cooking ever since I was a child.
I wanted to bring joy to friends, mentors, and guests through the food and spaces I create.
⑨ What kind of guests would you like to welcome?
I’d love to meet guests who enjoy good food and wine and who appreciate meaningful conversation.
⑩ Are there any rules or things that are not allowed in your restaurant?
We kindly ask guests not to wear perfume, as it may affect the experience of others around them.
⑪Do you have a message you'd like to share with your guests?
Please come to TOSAGE and enjoy delicious food and wine until you’re completely satisfied!
We look forward to welcoming you soon.
