[Tokyo] Ristorante Fèffe リストランテ エッフェ

You probably haven’t hear about this new Italian restaurant yet, but insiders must know that ‘Wizard Chef’ Koji Kobayashi (小林 幸司) is back. His one-table Fogliolina della Porta Fortuna in Karuizawa (軽井沢) was the No.1 Italian restaurant in Japan on Tabelog before its temporary/forever closure. I was quite keen to visit Fogliolina della Porta Fortuna but it was almost impossible to get the only table, good new is that he opens a new and larger restaurant in Ginza. I am not surprised that Ristorante Fèffe becomes the top Italian restaurant in Tokyo very soon.


Visited: Nov.28. 2015 (Lunch)

Address: 8F VERVIA KAN, 4-6, 2-Chome, Ginza, Chuo-ku, Tokyo 東京都中央区銀座2丁目4-6 ベルビア館8F

Hours: 12-2:30pm, 5:30-10pm

Damage: Lunch 6000/13000, Dinner 13000

Website | Tabelog





The restaurant is divided into 3 sections; two areas by the window, each with 3-4 tables; another area of 4 tables near the entance. Two menu are served during lunch time, priced at 6,000yen for 4 courses (appetizer, pasta, main, dessert) and 1,3000 for 5 courses with an additional soup course. Only the 13,000 yen menu is available during dinner, and the dishes are the same as lunch. I chose the 13,000.



Cervaro della sala from Antinori, Umbria

The restaurant is quite sausual but elegant, while it somehow gives me a non-professional feeling. The server came and explain the menu first. Maybe the servers are not very skilled, not very good in English and even cannot explain the ingredients properly in Japanese. I ordered a glass of white wine and you see how much did he give me.

Bread #1: Gnocchi, marscarpone, walnut

I was served a small gnocchi bread before starting the meal. Very chewy texture with a crispy skin, the toasted aroma was pretty lovely too.

Wild ‘Laricino’ mushrrom pie

Appetizer was a small pastry pie made of Laricino, a wild mushroom that is very rare. Chef stewed the mushrrom with kelp and dashi to give it more umami flavors, the pastry pie crust was flaky and have a mild butter flavor, which balance well with the mushroom filling. The sauce on the bottom was made of Karasumi (mullet roe), black pepper and soup stock, very delicious pairing.



Bread #2: Natural yeast bread, black olive


Tuscan bean soup, fava bean mousse, trumpet mushrrom


The soup was creamy and simply delicious, with a mild cheese flavor. The mousse in the center was airy and have a sweet twist of the fava bean itself, while the fired trumpet mushroom on the top has was very fragrant and chewy – an indeed awesome combination.

Orecchiette, porcini mushroom, cabbage, parmesan

The manager told me that all the breads and pasta are made in house everyday for the best flavor and texture. The pasta on the day i visited was Orecchiette, which is wrapped with cabbage.


Orecchiette was perfectly cooked, al dante and nicely flavored with homemade parmesan and mushroom sauce. The porcini mushroom was also bouncy and matches well with the texture of pasta as well as the flavor of mushroom sauce, The wrapped cabbage was slightly burnt and was a bit sweet. Wonderfull.

Bread #3: Anchovy bread

Compare with the second olive bread, i much prefer the anchovy bread which has a sweet and oceanic flavor. The breads at Fèffe are much chewier than the bread you usually have, as a hard bread lover, i enjoyed having them very much,

Roasted pigeon, turkey, white truffle risotto, artichoke

The original main dish on the menu was boar, while the chef changed to roasted pigeon and turkey for me because i don’t eat boar. I have to day that this was a really weired combination – piegeon and turkey? I visited Fèffe on Nov.28 and it was Thanksgiving few days ago, which inevitably reminds me of left lovers. Well, i believe it was not.


The piegon was very succlent while the trukey was dry and too fat (see the picture above). The texture of risotto was between rice and al-dante-cooked risotto, not my kind of risotto but the black truffle drag back some points. Not too bad but probably the dish i liked the least of the meal.





Hot chocolate cake, fig & sherry soup, meringue

Dessert is always the most enjoyable part but it was a bit over. The hot chocolate cake was moist but too sweet, and the fig soup base was too strong in sherry flavor. Too sweet and bitter.




All in all, very idiomatic Italian flavor, possiblely the most traditonal Italian fine restaurants in Tokyo. Although the dessert was not my kind of food, that’s how it supposed to be. But the main course really drag down some points, at least from my point of view. The appetizers, soup and especailly the pasta were awesome. This is just my point of view of the food as a Asian, and of course Itlaians know the best how the food taste. Anyway, loved the place.


小林曾位於輕井澤的餐廳是出了名的預約難店,一天一組客人,可想而知。我沒那個福氣嘗過他以前的餐廳,但是就現在位於銀座的新店Feffe來說,我覺得菜的味道還是不錯的。很地道的意大利口味,特別是所有的自家制pasta口感合味道都非常棒。他家的醬汁也很特別,搭配地都很微妙。要說有多驚豔,我和朋友都覺得未必。個人而言,我更喜歡比較清新的Aroma Fresca,日風比較濃,少一些傳統,比較適合我們這樣20+的年輕人。怎麼說,蘿蔔青菜各有所愛吧,更喜歡傳統風味的話,還是推薦Feffe的。

氣氛是比較輕鬆的餐廳,沒有fine dining那麼拘束。不過,服務員可能還沒太熟練,要了一杯酒給我倒了大半杯。對於菜單的熟知程度還可以加強。細節方面需要注意。

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