What were your first impressions when you arrived?
At Primo Passo, in Tokyo’s Tsukiji neighborhood, the latticed ceiling and wooden counter create a distinctly Japanese atmosphere. Behind the counter, the gleaming open kitchen places Chef Tomoyuki Fujioka’s creative process on display, inviting diners into a world where Italian technique meets Japanese sensibility.
What’s the crowd like?
A sophisticated mix of local Italian-cuisine enthusiasts and wine connoisseurs, although the restaurant’s 2025 Michelin star has attracted international attention. The counter seating is perfect for solo diners, while the private room hosts business meetings and special occasions.
What should we be drinking?
Choose from over 200 wines, predominantly Italian but with global representation. Pairing courses selected by the restaurant’s sommelier are also on offer.
Main event: the food. Give us the lowdown—especially what not to miss.
The 12-course omakase menu showcases Chef Fujioka’s pasta obsession with five pasta dishes as its centerpiece. Born into a sushi chef’s family but drawn to Italian cuisine, Fujioka perfected his craft as pasta chef at three-Michelin-starred Quattro Passi in Naples before returning to Japan with his own vision. Each creation incorporates seasonal Japanese ingredients and techniques: think chilled capellini with delicate aori-ika squid and shiso flowers, and pillowy gnocchi made with beniharuka sweet potato, covered with truffles and Jerusalem artichoke crisps.
And how did the front-of-house folks treat you?
The youthful-looking Fujioka moves briskly around the kitchen, crafting each dish before your eyes and thoughtfully answering questions as he brings the dishes to the counter.
AloJapan.com