01 / ABOUT THE PLACE
About this place
Behind a quiet doorway tucked away inside the building, Italian restaurant Cuoca e Cuoco (クオーカ エ クオーコ) welcomes guests with a calm, unhurried atmosphere. At lunchtime, many diners come specifically for the sliced Wagyu roast beef served over rice. Tender and moist enough to separate easily with a spoon, the beef is paired with an appetizingly tangy sauce that ties naturally into the warm rice, leaving a light and satisfying impression. The midday menu also includes options such as red-wine-braised beef tendon gratin with mashed potatoes or spaghetti in a minced chicken and mushroom cream sauce, offering different mains depending on what you crave that day.
Just as memorable as the cooking is the bakery side of the kitchen, with breads crafted and baked carefully on the premises. The signature braided bread, baked with a springy chew, appears in an adaptable plain version alongside variations featuring bacon and cheese, olive, or brown sugar and walnut. Simple salted butter rolls and time-intensive croissants round out the selection, explaining why loyal fans often drop in solely to buy takeout bread.
In the evening, the tables turn comfortably toward fragrant pizzas and small savory plates tailored to accompany wine. Crisply fried meat-stuffed olives, tomato-braised tripe with chickpeas, and the chef’s salad tossed in a house dressing make satisfying bites between sips from your glass. Alongside a classic Margherita, freshly baked pies topped with whitebait, Kujo green onions, and cherry tomatoes or a three-cheese blend make easy centerpieces for conversation.
Finishing the meal with coffee and dessert offers a gentle, pleasant way to ease through the end of the evening. Because seating is limited in this closely run dining room, making a dinner reservation ahead of your visit is recommended.
